Title: Spicy Harvest Pie
Categories: Pies, Apples
Yield: 8 servings

15 oz Pkg Pillsbury All Ready Pie

MMMMM————————–FILLING——————————-
2 c Apples; unpeeled, shredded
1 c Zucchini; unpeeled, shredded
1/2 c Walnuts or Pecans; chopped
3 tb Flour
1 1/2 c Brown Sugar; firmly packed
1/4 c Butter or Margarine; melted
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
1 tb Lemon Juice
1 ts Vanilla
1 ts Orange Peel; grated
2 Eggs; beaten
1 Egg
1 tb Water
1 c Whipped Cream

Prepare pie crust according to package directions for two-crust pie
using 9-inch pie pan. Heat oven to 425~F. In large bowl, combine
apples, zucchini, carrots, nuts and flour; toss to coat. In medium
bowl, beat brown sugar and margarine until well blended. Add
cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel and 2 eggs;
blend well. Add to apple mixture; mix well. Spoon filling into pie
clrust-lined pan. Using 2 1/2 to 3-inch leaf cutter or papper patter,
cut remaining crust into leaf shapes; arrange over filling. In small
bowl, blend 1 egg and water, brush over edges of pie and leaf shapes.
Bake at 425~F for 40 to 50 minutes or until deep golden brown. Cover
pie with foil during last 15 minutes of baking to prevent excessive
browning. Serve warm with whipped cream. Store in refrigerator.
Serves 8 to 10. TIP: If zucchini is large, cut in half lengthwise and
remove seeds before shredding.

MMMMM

Grilled Chicken Dijon Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
2 teaspoons tarragon leaves — crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 boned and skinned chicken breast halves
fat removed
1/2 pound Fresh mushrooms — halved
2 cups Broccoli
5 cups Boston lettuce
8 ounces Muenster Cheese — H.C., cubed
1/2 cup Red onion

Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining dressing.
Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes
on each side or to desired doneness, brushing with reserved marinade mixture.
Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see
my note) with torn greens and cheese in serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion rings. 8
servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg
cholesterol, 343 mg sodium.

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Title: DELUXE CHOCOLATE SAUCE
Categories: Desserts, Sauces
Yield: 4 cups

2 c Semisweet chocolate chips
1/2 c Butter or margarine
1 T Instant coffee powder
1/8 t Salt
1 T Vanilla
2 c Icing sugar
1 c Light corn syrup
1 c Hot water

Measure first 5 ingredients into saucepan. Heat and stir over medium
heat until smooth. Remove from heat.

Beat in icing sugar, syrup and water until smooth. Pour into jar.
Store in refrigerator. Makes 4=BD cups.

MMMMM

MINT VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart white wine vinegar
1/2 cup granulate sugar
2 cups fresh mint leaves

Pour vinegar into a large saucepan and bring to a boil. Add the sugar and
the mint leaves. Stir to bruise the mint a little so it will release its
oil. Cook at a low boil for 5 minutes, then strain into bottles. When cool,
put a few fresh mint sprigs in each bottle for decoration, cover and let
stand for a week (out of the sun) before using.

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Title: Jumbleberry Pie
Categories: Pastry, Desserts, Fruits
Yield: 6 servings

Pie pastry dough for 2 crust
3 c Blueberries
1/3 c Cornstarch
1/4 c Lemon juice
1/8 ts Cinnamon
1/4 c Half half
3 c Blackberries
2 1/2 c Raspberries
1 1/2 c Sugar
1/8 ts Nutmeg
1 tb Unsalted butter, in bits
Ice cream as accompaniment

Roll out half the dough 1/8 inch thick on a lightly floured surface,
fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2
inch overhang. Chill the shell while making the filling. In a large
bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon
juice, nutmeg, and cinnamon until combined well. Mound the filling
in the shell and dot with butter. Roll out remaining dough into a 13
~ 14 inch round on a lightly floured surface. Drape it over the
filling and trim, leaving a 1 inch overhang. Fold the overhang under
the bottom crust, pressing the edge to seal it. Crimp the edge
decoratively. Brush the crust with h h, make slits in the top crust
and sprinkle with sugar. Bake on a large cookie sheet in a preheated
425f oven for 20 minutes. Reduce heat to 375f and bake for 35 – 40
minutes more or until crust is golden and filling is bubbling. Serve
with ice cream.

MMMMM

Title: Lamb with Orzo Paste, Greek Style
Categories: Lamb, Greek
Yield: 6 servings

3 lb Boneless lamb shoulder
3 tb Olive oil for pan browning
6 c Canned / fresh chicken broth
1/2 c Olive oil
2 c Orzo paste
1 1/2 c Peeled/chopped yellow onion
2 lg Ripe tomatoes, chopped
2 ts Dried dillweed
1/4 c Chopped parsley
Juice of lemon

1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. Remove the meat from the pot and set
aside, covered, to keep warm. Remove the fat from the stock in the
pan and add more stock if necessary to make up four cups. Remove the
stock from the pan and set aside. 4>. Heat the Dutch oven again and
add half cup olive oil. Add the orzo paste and toss for a minute. Add
the chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
is toowet when the pasta is tender continue to cook for a few more
minutes with the lid off to reduce the sauce.

~ Jeff Smith “The Frugal Gourmet”

MMMMM

Memorable Knishes

Recipe By : New York Cookbook by Molly O’Neill
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
2 eggs — lightly beaten
FILLING
2 tablespoons chicken fat — melted
or vegetable oil
2 cups finely chopped onion
2 cups plain mashed potatoes
salt and freshly ground black pepper — to
taste

1. To make the dough: Combine the flour, baking powder, and salt in a large
bowl. Make a well in the center and add the oil, eggs and 2 tablespoons of
water. Gradually mix the wet ingredients with the flour. Add up to 2
tablespoons more water if necessary. Knead the dough until it forms a rough
ball. (Personally, I do this part in my food processor. It makes wonderful
noodle dough, which is what this is. KM)

2. Knead the dough on a lightly floured surface until the dough is smooth,
about 6 minutes. Place the dough in a lightly oiled bowl, cover and
refrigerate for 1 hour.

3. Preheat the oven to 350 degrees.

4. To make the filling: Combine the chicken fat, onions, potatoes and salt and
pepper to taste in a bowl.

5. Remove the dough from the refrigerator and divide it into thirds. On a
floured surface, roll out one piece of the dough into a thin rectangle about
10 inches long. Spread about 2/3 cup of the filling along one long end, about
1 inch from the edge. Roll up like a jelly roll and pinch the the edges
closed. Repeat with the remaining pieces of dough and filling.

6. Arrange the rolls on baking sheets. Bake until browned, about 40
minutes.

7. Slice the knishes and serve.

Formatted for MC3 by Kim Mendoza, yqym81a@prodigy.com

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4113 0

Title: BLUEBERRY TORTE DESSERT
Categories: Diabetic, Tortes, Fruits
Yield: 6 servings

3 Eggs, seperated
1 tb Sugar
1/3 c Ground almonds
2 1/2 c Fresh blueberries
2 ts Cornstarch
1/2 c Whipping cream
2 pk Sugar substitute
1/2 c Vanilla yogurt

SOURCE: Special Celebrations and Parties Cookbook by
Betty Wedman, M.S., R.D., copyright 1989, ISBN
#0-13-004219-6. MM format by Ursula R. Taylor.
Beat egg yolks and sugar until light. Add almonds.
Beat egg whites until stiff. Fold egg whites into egg
yolk mixture. Line a 13 x 9 inch baking pan with waxed
paper. Pour batter into the pan. Bake in a 325~ oven
for 12 to 15 minutes. Remove from the pan and cool.
Cut into small squares.
To make blueberry sauce, puree 1/2 c blueberries in
a food processor or blender. Dissolve cornstarch in
cream. Cook cream, remaining blueberries, and
blueberry puree over low heat until thickened, about 5
minutes. Cool. Stir in sugar substitute. To serve,
line a serving dish with 1/2 of blueberry sauce;
arrange cake squares over blueberry sauce. Top with
remaining sauce. Spoon on yogurt. Serve immediately.
Yield: 6 each 1/2 cup servings.
Food exchanges per 1/2 cup serving: 1 skim milk + 2
fats.
Nutritional information per 1/2 cup serving: 177
calories, 6 g protein, 14 g carbohydrate, 12 g fat,
357 mg sodium, 171 mg potassium, 166 mg cholesterol.
Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996
083110 -0500 (EST)

—–

GREEK BISCUITS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Breads
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz Feta cheese, crumbled
2 tb Each chopped fresh dill and
-scallion (green onion)
6 Pimento-stuffed green
-olives, chopped
1 tb Lemon juice
10 oz Package ready-to-bake
-refrigerated buttermilk
-flaky biscuits,

(10 biscuits) *

Preheat oven to 400F. In small serving bowl, combine
all ingredients except biscuits; set aside.

Spray ten 2-inch diameter muffin pan cups with
nonstick cooking spray. Separate each biscuit into 2
thin layers of dough and arrange 1 layer in bottom of
each sprayed cup, reserving remaining layers. Arrange
1/10 of cheese mixture over each biscuit in cup, then
top each with remaining biscuit layer; press around
edge of each biscuit to seal. Partially fill
remaining cups with water (this will prevent pan from
burning and/or warping). Bake until biscuits are
golden brown, 8 to 10 minutes.

Remove pan from oven and carefully drain off water.
Remove biscuits to wire rack and let cool. Makes 5
servings

* Keep biscuits refrigerated until ready to use.
Separate dough into layers as soon as biscuits are
removed from refrigerator; they will be difficult to
work with if allowed to come to room temperature.

/// oo/ From the hearth in Sandee’s Kitchen…

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French Silk Pie (1)

Recipe By : Mary f (Pud)
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3/4 cup butter (*not* margarine)
3 ounces unsweetened chocolate — melted and cooled
1 1/2 teaspoons vanilla
3 eggs
1 9-inch baked pastry shell
Unsweetened whipped cream (optional)
chocolate curls (optional)

In a small mixer bowl, cream sugar and butter about 4 minutes until
fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a
time, beating on medium speed of electric mixer after each addition
and scraping sides of bowl constantly. Turn into baked pastry shell.
Chill several hours or overnight till set. Garnish with whipped cream
and chocolate curls, if desired. Cover and chill.

Notes: I’ve never made this but I have heard that you must use butter.
Also, I’ve been told it helps if the ingredients are chilled (like
the butter, the bowl, beaters, etc).

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