Title: Lemon Jello Cake
Categories: Cakes
Yield: 8 servings

1 pk Lemon jello
4 x Eggs
1 pk Yellow cake mix
3/4 c Boiling water
1/2 c Oil

Dissolve jello in boiling water. Cool, then add oil. Add cake mix,
beat well. Add one egg at a time, beat well after each. Bake 40
minutes at 350 degrees in angel food or tube pan. Grease and flour
pan before pouring in batter.

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Title: STIR-FRIED PORK WITH BROCCOLI
Categories: Chinese, Pork
Yield: 4 servings

SAUCE:
4 ts Dark soy sauce
2 ts Sugar
2 ts Cornstarch
2 ts Chinese red- or white-wine
-vinegar
2 ts Rice wine OR dry sherry
2 ts Oriental sesame oil
1/4 ts Salt
PORK and VEGETABLES:
2 1/2 ts Cornstarch
2 tb Chicken stock OR water
1 lb Boneless pork loin OR
-tenderloin
12 oz Broccoli (1 bunch)
1 lg Red bell pepper
4 Scallions
1 md Garlic clove
1 Piece ginger (about 1 inch
-long)
4 tb Vegetable oil
1/2 c Cashews (2 oz)

PREPARATION: For The Sauce, mix all of the sauce
ingredients in a small bowl and set aside.

For The Pork And Vegetables, dissolve 1 1/2 tsp of the
cornstarch in the chicken stock. Set aside. Slice
the pork thinly against the grain and rub with the
remaining teaspoon of cornstarch. Cut the broccoli
into small florets and blanch in a large kettle of
boiling water until almost tender, about 3 minutes.
Drain well and pat dry. Cut the red pepper into
1/4-inch strips and set aside. Thinly slice the
scallions, mince the garlic (1 tsp), and ginger (1 1/2
tsp); set each aside.

COOKING: In a wok or deep skillet, heat 2 tablespoons
oil until hot but not smoking. Stir-fry the red
peppers and cashews until peppers soften slightly and
cashews start to brown, about 30 seconds; remove and
set aside. Add pork and stir-fry until seared on both
sides, or about 1 minute; remove and set aside with
the peppers. Heat the remaining 2 tablespoons of oil,
add the garlic, scallions, and ginger, and stir-fry
until fragrant, about 15 seconds. Return the peppers,
cashews, and pork to the wok. Immediately stir in the
broccoli, sauce and cornstarch- stock mixture. Toss
until sauce coats ingredients and thickens slightly,
about 45 seconds. Serve immediately with steamed rice.

[COOKS; Sept 1988] Posted by Fred Peters.

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Title: PECAN FUDGE PIE
Categories: Desserts, Chocolate, Pies
Yield: 8 servings

———————————–SHELL———————————–
1 1/2 c All-purpose flour
1 1/2 t Salt
1/3 c +2 tb cold veg. shortening

———————————-FILLING———————————-
3 x Large eggs, beaten lightly
3/4 c Sugar
3 tb All-purpose flour
1/2 c Evaporated milk
1 tb Vanilla
3/4 c Dark corn syrup
8 oz Chocolate *
1/2 t Salt
3 c Pecan halves

* bittersweet or semi-sweet, melted and cooled.
MAKE THE SHELL:
In a large bowl, combine the flour and salt. Transfer 3 tb of the mixture
to a small bowl and stir in 3 tb cold water to form a paste. Add the
shortening to the large bowl, blend the mixture until it resembles coarse
meal, and add the flour paste, tossing the mixture until it forms a dough.
Knead the dough lightly and form it into a ball. Dust the dough with
flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough
about 1/8-inch thick on a lightly floured surface, fit it into a 10-inch
(1 1/2 quart capacity) pie plate, and chill the shell.
[“EDITOR’S” NOTE: or just go get a ready made 10″ pie shell]
MAKE THE FILLING:
In a bowl, whisk together the eggs and sugar, then whisk in the flour,
evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans.
Pour the filling into the pie shell and bake the pie in the middle of a
preheated 350F degree oven for 1 hour to 1 hour 10 minutes, or until the
filling is just set and cracks appear on the surface. Let the pie cool on
a rack and serve it with whipped cream.

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Title: SPICY SHORTBREAD BITES
Categories: Appetizers, Breads
Yield: 140 servings

2 tb Paprika
2 1/2 ts Coarse salt
1 1/8 ts Cayenne
7 tb Unsalted butter, softened
2 tb Sugar
1 c All-purpose flour
1 ts Curry powder
1/2 ts Ground cumin

Preheat oven to 350 deg F
In a small bowl, whisk together paprika, 2 ts salt,
and 1 ts cayenne and set aside.
In a bowl with an electric mixer, beat butter with
sugar until light and fluffy. In another bowl, whisk
together remaining 1/2 ts salt, remaining 1/8 ts
cayenne, flour, curry powder, and cumin. Beat flour
mixture into butter mixture until just combined. On a
lightly floured surface, knead dough about 8 times, or
until it just comes together. Divide dough into 4
equal pieces. On a sheet of wax paper, roll each piece
of dough into a 3/4-inch thick log. Sprinkle one
quarter of spice mixture along the length of each log
and roll in mixture to coat completely. Wrap each log
in wax paper. Freeze dough just until firm, 15 to 20
minutes. Shortbread dough may be made 1 week ahead and
frozen. Before proceeding with recipe, remove dough
from freezer and let stand about 15 minutes, or until
slightly softened to facilitate slicing. Remove logs
carefully from wax paper and slice into 1/2-inch thick
rounds. Place rounds 1/4-inch apart on ungreased
baking sheets and bake in batches in middle of oven 15
minutes, or until browned lightly.
Gently loosen shortbread bites with a spatula from
baking sheet (do not remove from sheet) and cool
completely. Carefully transfer shortbread bites to a
serving dish (they will be fragile) and serve as hors
d’oeuvre. Makes about 140 shortbread bites.

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Title: Crumb Coffee Cake
Categories: Cakes Desserts Londontowne
Servings: 1

2 c All-purpose flour 1 ea Egg, beaten
2 c Brown sugar 1 t Soda
1/2 c Shortening 1 x Baking powder, pinch
1 c Sour milk

Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
topping. To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8″ square baking dish.Cover with the 3/4 c
reserved crumbs. Bake at 350 degrees for 40 minutes or until done.

Mrs Nicholas J. Constantine

—————————————————————————–

Title: Red Pear Sorbet “Ice Cream” W/ Pralines Ca
Categories: Dessart, Chocolate
Yield: 4 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————

MMMMM———————-RED PEAR SORBET—————————
3 Ripe red pears;
-(Preferably Bartlett)
1 T Fresh lemon juice
1 c Water
6 T Granulated sugar
1/4 t Finely chopped lemon zest

MMMMM—————–PRALINES CARAMEL SABAYON———————-
1/2 c + 2 tbsp granulated sugar
2 Egg yolks
1/8 t Fresh lemon juice
16 lg Pecan halves
4 T Heavy cream
1 Egg
White Chocolate “Ice Cream”

EQUIPMENT: Measuring spoons, measuring cup, zester or
vegetable peeler, paring knife, cutting board, cook’s
knife, hand grater, 2 stainless steel bowls (1 large),
2 1/2-qt saucepan, whisk, instant-read test
thermometer, ice-cream freezer, dinner fork, nonstick
baking sheet, 2 2-qt plastic containers, double boiler

Core and quarter the pears (do not peel). Grate the
pear quarters, then place the grated pear in a
stainless steel bowl and toss with 1 tablespoon lemon
juice. Refrigerate until needed. Heat the water,
sugar, and lemon zest in a 2 1/2-qt saucepan over
medium-high heat. Whisk to dissolve sugar. Bring to a
boil and boil for about 5 minutes until slightly
thickened.
Pour the hot sugar mixture over the grated pear and
stir. Cool in an ice-water bath to a temperature of 40
to 45 degrees, about 15 minutes. When cold, freeze in
an ice-cream freezer following the manufacturer’s
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.

Directions Continue>>>

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Title: PIPESTONE LAMB STEW
Categories: Harned 1994, Herb/spice, Main dish, Stews, Veal
Yield: 8 servings

2 Bay leaves
1 lg Bunch fresh thyme sprigs* or
1 ts Dried thyme
4 Allspice berries
4 lb Lamb stew meat with bones
— trimmed
2 md Onions; peeled and halved
— cut in 1/4″ thick slices
6 lg Garlic cloves; peeled
— coarsely chopped
1 1/2 c Dry white wine
1/4 c Prepared horseradish
1/4 c Worcestershire sauce
28 oz Can plum tomatoes
3 md Carrots; peeled**
8 oz Button mushrooms
— stems trimmed
— caps coarsely chopped
3 lg Celery ribs; trimmed***
2 md Waxy potatoes
— peeled and quartered
2 md Russet potatoes; peeled
— cut in eighths
Salt and pepper; to taste

————————–GARNISH————————–
1 sm Bunch Italian parsley
— (opt’l.)

*Strip leaves from the thyme sprigs, to equal abt. 2
tb. of fresh thyme.

**Cut carrots diagonally into 1/2″ thick slices.

***Cut celery ribs diagonally into 1/2″ thick slices.

Tie bay leaves, thyme and allspice berries together in
a piece of cheesecloth; set aside.

Brown lamb on all sides in a large (at least 8 qt.)
heavy stockpot over medium-high heat, 8 to 10 minutes.
Add the onions and garlic and cook, stirring
frequently, until onions begin to turn translucent, 3
to 4 minutes.

Add the cheesecloth bundle, wine, horseradish,
Worcestershire and all the vegetables to the meat,
crushing the tomatoes with your hands or a wooden
spoon. Season generously with salt and pepper. Bring
to a boil, then cover, reduce heat to medium, and cook
until potatoes are tender and lamb is falling from the
bone, about 3 hours. (You can also transfer the stew
to a preheated 350 F. oven and cook it there for the
same amount of time.)

Remove cover and continue cooking the stew until it
has thickened somewhat but is still soupy, an
additional 1 to 1 1/2 hours. Remove the cheesecloth
bundle and season to taste, adding more horseradish if
you like. Mince parsley; sprinkle over stew. Serve
immediately.

Yield: 8 to 10 servings. St. Francis Merlot 1987 goes
well with this.

Note: This is a good dish to prepare a day ahead.
Remove the cheesecloth bundle and refrigerate the stew
overnight. The next day, skim any fat that has
solidified on the surface and reheat the stew. Season
to taste, adding more horseradish if you like.
Garnish with parsley and serve.

Loomis writes: “This recipe comes from Ann Olson,
whose husband, Sherman, raises sheep – and the grains
they eat – on their farm in Danvers, Minnesota. Ann
makes a variety of lamb dishes throughout the year,
and this is one of her favorites. (‘Pipestone’ is the
name of a town in southern Minnesota, the home of a
school where youngsters learn to raise sheep. This
stew, which has evolved over the years, is made there.)

”Horseradish is a curious seasoning for lamb, but it
adds a pleasant bite…Lamb stew meat is often neck
meat, which is some of the most flavorful on the
animal. If you do use neck meat, consider removing
the considerable amount of bone before serving the
stew."

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
135-136. ISBN 0-89480-772-2.

—–

LILY COOKIES #3

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookbook USA
4 1/2 oz. cream cheese
1 c. butter or shortening
2 c. flour

Preparation :
Cream butter and cheese and add flour. Mix well. Roll out to
1/4 inch thickness. Cut with 22 inch round cutter. Roll into
cornucopia by bringing 2 rounded edges together and overlapping.
Press edges gently to shape like a lily. Fill open part with jelly
or jam. Bake at 375 degrees about 15 minutes. Cook and drench with
powdered sugar. Yields 6 dozen.

– – – – – – – – – – – – – – – – – –

Brown Sugar Shortbread Cookies

Recipe By : Nola Restaurant, New Orleans (from “Bon Appetit,” 9/97)
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter — room temperature
1 cup packed light brown sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon

Preheat oven to 325 degrees. Lightly butter 9″ springform pan. Using
electric mixer, beat 1 cup butter in larger bowl until light and fluffy. Add
brown sugar and beat well. Using rubber spatula, mix in flour and salt (do
not overmix). Press dough into prepared pan. Combine sugar and cinnamon in
small bowl. Sprinkle cinnamon sugar over dough. Cut dough into 12 wedges,
using ruler as guide and cutting through dough. Pierce each wedge several
times with toothpick.

Bake until shortbread is brown, firm at edges and slightly soft in center,
about 1 hour. Cool shortbread completely in pan on rack. Remove pan sides.
Recut cookie into wedges.

– – – – – – – – – – – – – – – – – –

NOTES : Can be prepared 2 days ahead. Store in airtight container at room
temperature.

Title: Sparkling Lemon Ice
Categories: Desserts
Yield: 6 servings

1 pk Sugar-Free JELL-O Brand
-Lemon Flavor Gelatin
1 c Boiling water
1 c Lemon-lime seltzer
3 T Lemon juice
1/2 t Grated lemo peel

Prepare gelatin with water, seltzer, lemon juice and lemon peel. Pour
into 9″ square pan; cover. Freeze 3 hours or until firm. Let stand at
room temperature 10 minutes. Beat or process until smooth. Spoon into
6 dessert glasses.

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