Pumpkin Layer Pie

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Pumpkin

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
3 tbsps margarine — melted
—-Cream Cheese Layer—-
4 ozs fat-free cream cheese — softened
1 tbsp skim milk
1 tbsp granulated sugar
1 1/2 c Cool Whip Lite®
—-Pumpkin Layer—-
1 c skim milk — cold
6 ozs vanilla pudding mix
1 3/4 c pumpkin
2 tsps cinnamon
1 tsp ginger
1/2 tsp cloves

To prepare crust, combine graham cracker crumbs, and margarine in a small
mixing bowl. Press into a 9″ pie pan. To prepare cream cheese layer,
combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing
bowl. Spread onto bottom of crust. Meanwhile to prepare pumpkin layer,
combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves
(mixture will be thick) in another mixing bowl. Spread over cream cheese
layer. Refrigerate 4 hours or until set.

– – – – – – – – – – – – – – – – – –

Per serving: 247 Calories; 5g Fat (18% calories from fat); 5g Protein; 45g
Carbohydrate; 2mg Cholesterol; 417mg Sodium

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0 0 0 0 0 0 0

BOSTON CREAM LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Sugar
1 1/2 c Thick cream
1 c White Karo syrup
3/4 c Walnuts — chopped
1/2 Jar maraschino cherries
– chopped

Boil sugar, cream and syrup together to medium soft-ball stage. Set aside
to cool for 10 minutes. Beat, add walnuts and cherries. Beat until stiff;
pour into 2 buttered 8 inch square pans. Cool in refrigerator. Cut into
small squares

Makes 2 to 3 dozen squares.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

Title: Marzapan
Categories: Candies
Yield: 6 servings

250 g Sugar
500 g Shreded almonds
200 g Dusting sugar (10 x extra
-very fine)
2 Beated eggs
1 tb Lemon juice (Real one)
1 ts Almond essence

Place sugar in a bowl with the almonds, add the eggs, lemon juice and
the almond essence. Now go and wash your hands very well and wipe
them extremly well (very dry). Mix the batter and make a ball with
it. Now on a dusting sugar covered place the “ball” and by hand start
to knead it until it is soft enough. Now is ready for use.

Can be used on top of cakes and then coming the glace in fine stripes.

MMMMM

Title: Pumpkin Cream Pie
Categories: Pies
Yield: 8 servings

2 c milk
2 pk jello vanilla flavor instant
1 and pie filling (4 serving si
1 c canned pumpkin
1 ts pumpkin pie spice
1 c thawed cool whip whipped top
1 ea baked 9 pie shell,cooled

Combine milk,pie filling mix,pumpkin,spice and topping in a deep
narrow bottom bowl.Beat at lowest speed of electric mixer for 1
minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish
with additional whipped topping and pecans,if desired.

—–

Title: PINEAPPLE BAVARIAN CREAM
Categories: Desserts
Yield: 8 servings

2 tb Gelatin, unflavored
1/3 c ;Water, cold
2 Egg; separated
1/2 c Sugar
1 1/2 c Milk, hot
2 c Whipped cream
2 tb Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapple
-rings
1 Cherry, maraschino

Servings: 8

Soak the gelatin in cold water. Beat the egg whites until stiff; set
aside. Beat the egg yolks slightly, add sugar and combine with hot
milk, cook in a double boiler until the mixture coats the spoon as
for custard. Dissolve the gelatin in the hot custard. Cool, then
fold in the whipped cream, the egg whites and the lemon juice. Line
a mold with three grenadine pineapple rings and two creme de menthe
pineapple rings and red cherries and fill with the Bavarian cream
mixture. Chill for several

hours until firm, and turn out on a platter. For Christmas use holly
as a garnish. To unmold a gelatin mixture, dip quickly into hot water
and invert on a serving dish.

40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin
Darling

MMMMM

Date: Fri, 08 Apr 94 13:54:38 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

SPINACH PASTA WITH RED PEPPERS

10 (or more) cloves of garlic, pressed
3 T. capers plus a bit of caper liquid (more if you love capers)
1 T basil
1 t rosemary, crushed
1 c. water
lemon juice to taste
3 large red peppers, sliced thinly

saute garlic, herbs and capers by your favorite saute method. Add water and
red peppers, and simmer the red peppers until they are slightly softened. A
bit of crunch is a good thing. There should be a fair amount of liquid left
when you are done simmering.

Cook some wide spinach noodles (I used 24oz for five of us) until they are
just a hair underdone and then drain. Toss them with the peppers and liquid
over a low heat until pasta is coated and liquid is absorbed.

Apple Butter 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 cups Apples — peel/slice
7 cups Sugar
1/2 cup Vinegar
9 ounces Pkg of red hots candies
cinnamon to taste

Boil above ingredients for 20 minutes.

– – – – – – – – – – – – – – – – – –

Angel Food Cake Dessert

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:50
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Env Gelatin, Unflavored
2 C Heavy Cream
1 Tbsp Powdered Sugar
2 Pkg (5 Oz) Heath Bars, Other Milk Choc. Toffee Bars — cut into
1/4″ pieces
1 10 Oz Angel Food Cake
1 Jar Hot Fudge Sauce (11 3/4 Oz) — warmed

1. In a small glass bowl, stir together gelatin and 2 Tbs water. Cook in
microwave on High 30 secs. Let stand 2 mins, then stir in 1/4 cup cream;
let stand 5 mins, or until mixture cools to room temp.
2. In a medium bowl, beat together remaining 1 3/4 cups cream and powderd
sugar with an electric mixer on high until soft peaks form. Beat in
gelatin mixture; continue beating until stiff. Fold in candy bar pieces.
3. Slice angel food cake horizontally into 3 equal layers. Fill and frost
cake with whipped cream mixture. Refrigerate 6 hours or overnight, until
set.
4. To serve, cut cake into wedges with a sharp serrated knife. Drizzle a
little fudge sauce on top. Serve immediately.

– – – – – – – – – – – – – – – – – –

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

COLCANNON AND CORNED BEEF SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed Parsley Sprigs
1 c Water
3 Leeks, with 1″ of dark green
Part, split, cleaned and
Sliced
1 lb Onions, quartered and sliced
2 Golden Delicious Apples,
Cored and chopped
10 c Low-Sodium Chicken Broth
2 lb Baking Potatoes, pared
Quartered and sliced
Lengthwise
1 lb Green Cabbage, finely
Chopped
3/4 lb Deli Corned Beef, sliced and
Cut into thin strips
3 tb Sherry
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg
1/4 ts Ground Mace
Ground Pepper
3 dr Hot Pepper Sauce
1 lb Kale, leaves stripped from
Stems and finely chopped,
Stems discarded
1/4 c Fresh Lemon Juice
3/4 ts Salt
Prepared Mustard

In a blender, process parsley with water until pureed;
reserve in refrigerator in covered container at least
1 hour and up to 2 days. In a large pot, place leeks,
onions, apples and 2 cups broth. Cook, covered, on
medium-low heat for 50 minutes. Let stand to cool
slightly. Puree in food processor or blender and
return to pot.

Add remaining broth, the potatoes, cabbage and half
the corned beef to pot’ reserve remaining corned beef
for garnish. Heat to simmering; reduce heat to medium.
Simmer, covered, until potatoes are tender, about 15
minutes. Mash som of the potatoes into the soup,
leaving some pieces whole. Stir in sherry, spices and
kale; heat to simmering. Simmer, covered, just until
kale is tender, about 8 minutes. Stir in reserved
parsley mixture and lemon juice; simmer uncovered 2
minutes. Add salt, if desired. Ladle into bowls and
garnish with reserved corned beef, and, if desired, a
small dollop of mustard.

Per SErving: Calories: 376, Protein: 23g,
Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber:
9g, Sodium: 752mg.

Source: Medford Mail Tribune Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –