BANANA CREAM PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — above
Filling:
2 1/2 cups milk
2/3 cup sugar
1 Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter — softened
2 teaspoons vanilla extract
2 large bananas — sliced
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
saucepan; whisk once to
mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a
mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat
then whisk about a third
of it into the egg mixture. Return milk and sugar mixture to a boil once
more and whisk in the egg
mixture, whisking constantly until the filling thickens and comes to a boil.
Allow to boil, whisking
constantly, for about 30 seconds. Remove from heat, whisk in butter and
vanilla; pour into a
nonreactive bowl. Press plastic wrap against the surface of the filling and
chill until it is
approximately 75 degrees. Fold the bananas into the cooled filling and
spread it evenly in the cooled
crust. To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a
hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
Spread the cream over the
filling, making sure it touches the edges of the crust all around.
COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup
sugar. Substitute 1/2
cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the
cornstarch is mixed.
After the filling has cooled, fold in 1/2 cup toastedsweetened coconut.
After covering the pie with the
whipped cream, (you may add up to 1/4 cup coconut cream to the cream before
whipping it to
replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened
coconut. (To toast
coconut, place it on a jelly roll pan on the middle rack of a preheated 325
degree oven for about 15
minutes. Stir often so that the coconut colors evenly to a light golden brown.)
Yield: one 9-inch pie

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Texas Red Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Mexican
Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef Boneless Round Steak — *
1 cup Onion; Finely Chopped — 1 lg
4 Cloves Garlic — Finely Chopped
1/4 cup Vegetable Oil
2 cups Tomato Puree
2 tablespoons Red Chiles; Ground — To Taste
1 teaspoon Cumin Seed — Ground
1 teaspoon Coriander — Ground
4 Anaheim Chiles — **
4 Jalapeno Chiles — **
—–GARNISHES—–
Cheddar Cheese — Shredded
Flour Tortillas
Pinto Beans — Cooked

* Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded
and chopped. Cook and stir beef, onion and garlic in 4-quart Dutch oven until
beef is brown.
Stir in remaining ingredients except cheese, tortillas and beans. Heat to
boiling; reduce heat.
Cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
Serve with cheese, tortillas, and beans.

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Title: Pecanless Sandie
Categories: Cookies
Yield: 1 Servings

1 c margerine, softened (2 sticks)
1 c brown sugar, packed
1 c white sugar
1 egg
1 c vegetable oil
1 c rolled oats
1 c crushed corn flakes
3 1/2 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt

Preheat oven to 325 degrees. In larger mixer bowl, cream butter
and sugars until fluffy. Add oil, vanilla, and egg, beating
well. By hand, stir in oats and corn flakes. Mix well.

Combine flour, baking soda, and salt. Add to mixture and mix
well by hand. drop by teaspoonfuls onto ungreased cookie sheet.
Flatten slightly with a fork.

Bake for 12 minutes. Remove from oven, and cool for about a
minute before removing from pan. Then transfer to a wire rack
and cool completely. Makes about 8 dozen cookies.

Note: This is a delicate cookie with a great flavor and a
wonderful texture.This is one of my favorites.

SOURCE: Sharon Frye

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To make fruit leather:
Select ripe or slightly overripe produce (combinations also if desired).
Wash, remove any blemishes, stems or pits and peal produce if desired.
(Skins are highly nutritious.) Puree the produce in a blender until
it is smooth.

Pour 1 1/2 to 2 cups of puree on to the parchment paper or plastic
wrap covered trays of dehydrator. Since the edges tend to dry more
rapidly, the poured puree should be 1/8″ thick at the center and 1/4″
thick at the edges. Place in the dehydrator with temperature set at
135. Average drying time for leathers is 4 to 6 hours. When the
leather has dried, it will be a bit shiny and non-sticky to the touch.
Allow the leather to cool and peel it from the tray. Roll it into a
tight cylindrical shape. A piece of plastic wrap, measured to fit
the length and widith, is then tightly wrapped around the leather.

CREAM OF CRAB SOUP – Correction

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Crab

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 Tablespoon Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

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Title: FLAMING CAPPUCCINO
Categories: Beverages
Yield: 6 servings

Lemon juice
Sugar
3/4 c Galliano liqueur; divided
6 c Hot coffee; divided
2 tb Chocolate syrup; divided
1/2 c Whipping cream; whipped
6 Cinnamon sticks; 4 1/2″

Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in
sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass
over flame of an Irish coffee burner or alcohol burner until sugar
crystallizes on glass.

Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill
with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup.
Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick.
Repeat procedure for each serving. Yeild: 6 servings.

—–

Title: SUMMER ASPARAGUS SOUP
Categories: Soups
Yield: 4 Servings

2.00 tb Butter
1.00 Onion, chopped
1.50 lb Asparagus, fresh
2.00 tb Flour
6.00 c Water, boiling
2.00 ts Salt
0.25 c Chicken broth, rich
-(optional)
2.00 Egg yolks
0.50 c Milk

Melt the butter in a pan big enough to cook the soup. Saute the
onions for a few minutes, until transparent but not brown.

Meanwhile, slice the asparagus into thin slices. Now add the sliced
asparagus pieces to the onions and continue to saute (over medium to
medium-high heat) for 15 minutes, until most of the moisture has
steamed out of the asparagus and the mixture has just barely started
to brown.

Add the flour to the onion/asparagus mixture and stir well to coat
each piece with some flour. Cook for 2 or 3 more minutes over
medium-high heat. Dump the boiling water into the asparagus mixture.
Add the (optional) chicken broth and the salt. Simmer for 1 hour.

Strain out the cooked asparagus, leaving behind a thin yellow-green
soup. Thicken the soup with the 2 egg yolks. Add the milk and reheat
the soup to serving temperature. Add salt and fresh-ground white
pepper to taste. Serve immediately.

NOTES:

* A light and simple asparagus soup — Every summer, it seems, the
grocery stores are glutted with cheap asparagus. Most of the
classical
recipes for asparagus soup produce a hearty winter-style soup. Here’s
a simple recipe for a delicious, light, thin soup that is more in
keeping with the time of the year that the glut occurs. You can leave
out the chicken broth to make it a meatless soup, but it does require
egg yolks. Yield: Serves 4-6.

* The slicing disk on a food processor does an excellent job of
slicing the asparagus for this recipe. You can use a food mill, a
china cap, or an ordinary sieve to strain the cooked asparagus out of
the broth.

* Don’t try to make this soup as a low-salt soup by leaving out the
salt.
It will taste like dishwater if you cook the asparagus for an hour
without salt. Don’t try to skimp on time by leaving the cooked
asparagus in the broth unstrained. It will ruin the texture.

: Difficulty: easy to moderate (thickening soup with egg yolks is
not a beginner’s skill).
: Time: 10 minutes preparation, 1 hour simmering, 5 minutes
finishing. : Precision: Approximate measurement OK.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto, California, USA
: reid@decwrl.dec.com
{decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid

: Copyright (C) 1986 USENET Community Trust

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Title: ONION-HORSERADISH MARMALADE
Categories: Sauces
Yield: 4 servings

1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared

1. In a 10-12″ frying pan over medium-high heat, mix
onions, olive or salad oil, and brown sugar. Cover;
stir occasionally until any juices have evaporated and
onion is golden brown, about 8 minutes.
2. Add red wine vinegar, white wine and horseradish;
stir often, uncovered, until liquid evaporated, about
6 minutes. Serve warm, or cool. If made ahead, let
cool, cover, and chill up to 3 days. Makes about 1 cup.

—–

Crunchy Vegetable Rolls with Soy Dipping Sauce

Recipe By : Bon Appetit/February 1996
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Asian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable oil spray
2 teaspoons sesame oil
3 tablespoons chopped green onions
1 tablespoon garlic — finely chopped
1 tablespoon fresh ginger root — finely chopped
3 cups chopped spinach
4 shiitake mushrooms — stemmed and sliced
2 small zucchini — julienned
1 carrot — julienned
4 teaspoons soy sauce
3 tablespoons soy sauce
4 egg roll skins — 6″ size
3 tablespoons rice vinegar

Preheat oven to 375#161#F. Spray heavy baking sheet with vegetable oil spray.
Heat 1 teaspoon sesame oil in heavy large nonstick skillet over high heat. Add
green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms,
zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach
wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables,
about 30 seconds. Transfer mixture to colander and drain off liquid. Cool
completely.

Place egg roll wrappers on work surface. Spoon filling in 4×2-inch rectangle
in center of each wrapper, dividing equally. Fold in short sides, then roll up
tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead.
Cover with plastic wrap; refrigerate. Remove plastic wrap before continuing.)
Bake until wrappers are crisp and filling is heated through, turning once,
about 10 minutes.

Meanwhile, mix vinegar and remaining 1 teaspoon sesame oil and 3 tablespoons
soy sauce in small bowl.

Transfer rolls to plates. Serve warm with dipping sauce.

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Per serving: 94 Calories; 3g Fat (24% calories from fat); 4g Protein; 15g
Carbohydrate; 1mg Cholesterol; 986mg Sodium

Title: Strawberry Yogurt Drink
Categories: Diabetic, Beverages
Yield: 2 servings

1 c Sliced strawberries 3 Ice cubes
1/2 c Low-fat yogurt Strawberries for garnish
1/2 Banana

Combine the sliced strawberries, yogurt, banana, and ice cubes in a
blender. Process until smooth. Pour into glasses and garnish each
serving with a strawberry.

1 serving = 79 calories, 1 fruit exchange 2 grams protein, 12 grams
carbohydrate, 1 gram fat, 31 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared but not
tested by Elizabeth Rodier March 94.

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