Date: Sat, 09 Oct 93 23:06:21 CDT
From:

Graham Cracker Crust

1 egg white
2 tbs brown rice syrup
4 graham crackers (crushed fine)
1/4 – 1/2 cup whole wheat flour (or more)
1 tbs water

Beat egg to frothy state, blend in rice syrup. Stir in crushed graham
crackers, add 1/3 cup whole wheat flour and water (perhaps only a tsp
of water at a time). Get it to a ball which you can knead between your
fingers. Roll it out (on parchment paper, preferably) to the size of a
8 inch piepan, gently peel the parchment paper off the crust as you are
settling it into a non-stick or lightly swiped w/oil piepan. Bake 350F
for about 10 minutes, or add piefilling if you plan to bake them together.

This should go good with apple pies, or strong flavored pies. It was
used for my orange squash “cheesecake” which is a refrigerator pie, and
my opinion was it was too strong flavored for that. All the wholewheat
may have contributed to this. Crust cuts fine, is non-sticky, and has
good piecrust consistency. It doesn’t flake, but it does bake (errr).
Four graham crackers yielded 4 grams of fat in total (because of the
brand used).

Title: PINEAPPLE MUSTARD HORSERADISH SAUCE
Categories: Sauces, Fruits
Yield: 1 servings

10 oz Pineapple preserves
10 oz Apple jelly
6 oz Horseradish
1 1/2 oz Dry mustard
1 ts Black pepper

Mix all ingredients and let sit in refrigerator for 1
hour. Hope you enjoy. VICKI PHILLIPS (JFPH78B)
Source: “Welcome to Our Family Dinner Table”

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Title: Albondigas
Categories: Main dish Poultry Soups
Servings: 10

1/2 lb Skinless Turkey; Ground
1/4 ea Onion; Md, Chopped
1 ea Egg White; Lg
1/4 c Rice; Quick Cooking
8 c Chicken Broth
4 c Water
1/4 c Tomato Sauce
2 ea Roasted Chiles; Whole, Chop
1 ea Tomato; Fresh, Chopped
1 ea Carrot; Julienned
2 ea Green Onions; *
1/4 ts Leaf Oregano; Dried
1/3 c Corn Kernels; Frozen
2 tb Cilantro; Fresh, Chopped

* Cut the green onions into 2-inch lengths and use both the green and
white parts.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil.
Add the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————
108 11 G 6 G 1 G 4 G 1 G 16 Mg 67 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: CAESAR SALAD WITH TORTELLINI
Categories: Salads
Yield: 6 servings

3 T Fresh lemon juice
2 T Water
1 1/2 T Olive oil
1 t Anchovy paste
1/8 t Freshly ground pepper
1 Clove garlic, crushed
9 oz Uncooked cheese tortellini
12 c Torn romaine lettuce
1 1/2 c 2"pieces fresh asparagus (1#)
1/4 c Fresh grated parmesan cheese

1. Combine the first 6 ingredients in a bowl and stir well with a
whisk and set aside.

2. Cook the tortellini in boiling water for 7 minutes or until
tender, omitting the salt and fat. Drain well and set aside.

3. Arrange the asparagus in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender. Combine asparagus
and tortellini in a bowl, add 2 T of lemon juice mixture and toss
gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice
mixture over lettuce and toss well. Add tortellini mixture, tossing
gently to coat. Spoon salad onto serving plates, and sprinkle cheese
ontop.

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Title: Peanut Soup
Categories: Soup/stew
Yield: 4 Servings

3 tb Butter
1 ea Onion, chopped
2 ea Stalks Celery, chopped
1 tb Flour
6 c Chicken Stock
3/4 c Peanut Butter
1 x Salt to taste
1 x Squeeze of Lemon Juice
1/2 c Heavy Cream
1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts. SOURCE: Dallas Morning News, 11/18/90

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Title: Ann Kathleen McKay’s Strawberry Cake a la Dacquoise
Categories: Cakes, Desserts, Masterchefs, Frisco, Relf
Yield: 16 servings

1 ea Genoise, 9-inch ** 1 pt Strawberries
2 c Buttercream ** Strawberry leaves, and
1/4 c Eau de Vie Framboise — flowers
— (raspberry brandy) 12 ea Fraise des bois with stems
1 c Creme fraiche — (wild strawberries)
1/2 c Cream, heavy — (optional)

** Recipes for this ingredient are elsewhere in this database.

Cut one of the two 9-inch genoise in two. These “half-layers” will be
the top two layers of the cake. The whole genoise will be the bottom.
Sprinkle each of the three genoise layers lightly with 2 tablespoons of
Framboise.

Flavor 2 cups of buttercream with 1 tablespoon of Framboise.

Whip the creme fraiche and heavy cream together to form stiff peaks.
Add 1/4 cup of creme anglaise and 1 tablespoon Framboise and continue
whipping until stiff peaks form again.

If the strawberries are small, slice them in half lengthwise. If they
are larger, slice them crosswise into 1/2-inch slices.

Spread the full thick layer of genoise (which will be the bottom of
the cake) with one-third of the buttercream. Arrange sliced berries around
the perimeter of the cake, with the cut side out. Continue to cover the
bottom of the cake with half of the berries and spread with half of the
whipped cream-creme anglaise mixture.

Repeat the same process for the second layer of genoise then place the
final layer on top and spread with a thin layer of buttercream. Smooth
nicely.

With a small star tip on a pastry pipe, make an attractive border
around the top of the cake with the remaining buttercream. (You can add
food coloring to the buttercream at this point if desired.)

Arrange the fraise des bois (wild strawberries with their stems) along
the perimeter of the cake then garnish with strawberry leaves and flowers.

Refrigerate for 2 – 4 hours before serving.

Preparation time: 1 1/2 hours

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

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Title: Grape Sponge
Categories: Desserts, Heirloom
Yield: 10 Servings

4 ts Plain gelatin
2 tb Cold water
1/2 c Boiling water
1 c White sugar
1 c Grape juice
1 tb Lemon juice
1 tb Orange juice
2 Egg, whites
3/4 c Whipping cream

Let gelatin stand in cold water until soft, then
dissolve in boiling water. Add sugar and fruit
juices, and chill until mixture begins to set. Beat
until frothy. Whisk in the stiffly beaten egg whites
and beat mixture until almost firm. Fold in the
whipped cream. Pile in sherbet glasses. Garnish with
whipped cream topped with a candied violet or
sprinkled with mauve trimettes. Makes 10 to 12
servings. Source: Heritage Recipes ch.

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AUTUMN APPLE SHORTCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SHORTCAKE—–
2 c Bisquick
1/2 c Water
2 tb Sugar
2 tb Shredded orange peel

– – – – – – – – – – – – – – – – – –

Title: Chocolate Ginger Tart
Categories: Desserts
Yield: 6 Servings

2 c Ginger cookie crumbs
1/2 c Butter
8 oz Bittersweeet chocolate
3/4 c Whipping cream
2 oz Melted white chocolate

Combine cookie crumbs with butter and pat into 9″ pie
plate. Bake at 350øF for 8 – 10 minutes. In small
pot bring whipping cream to a boil. Remove from heat
and stir in bittersweet chocolate. Stir frequently
until chocolate melts; let cool. Pour into pie shell
and let set for 2 hours in the refrigerator. In a
small pot melt white chocolate. Streak melted
chocolate overtop tart. Source: Cityline Club
CITY-TV Typed in MMFormat by cjhartlin@msn.com

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Title: Curry Shui Mai
Categories: Chiles, Chinese, Poultry, Turkey
Yield: 6 servings

2 1/2 lb Ground turkey
5 tb Corn starch
5 tb Water
3 tb Sherry
3 tb Soy sauce
1 ts Salt
1 1/2 ts Sugar
1 1/2 ts Sesame oil
8 oz Whole water chestnuts,
Finely chopped
6 Scallions chopped
Including greens
2 Eggs
4 ts Curry powder,
Madras brand
Gyoza wrappers
(Sun Luck Brand)

Stir all ingredients very well.

Add curry powder, mix in very well

Fold into gyoza wrappers, about 1 tblsp in each. Leave the top open.
Served a lot for new years, as they look like purses, to insure
prosperity in the coming year.

We recommend Sun Luck brand gyoza wrappers as they are thinner than
most.

Steam 7 minutes, or until meat is cooked through, but not too long,
because it can lose flavor. WALT

Katherine “Grow your own” Barto Certified Chile head #44

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