Title: FDR’S FAVORITE PECAN PIE
Categories: Pies/pastry
Yield: 8 servings

1 Pastry for 9″ pie
1 tb Butter
1 c Sugar; brown
1 c Corn syrup
3 Eggs; well beaten
1 ts Vanilla
1 c Pecans; halved or pieces

Approx. Cook Time: :50
Precook 9″ pastry shell for 5 minutes at 425F. (I use Speedy
Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add
syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared
crust and bake in 350F oven till filling is firm, about 40 to 50
minutes. Cool before cutting.

(I don’t know whether FDR really liked this but it’s in the title!
Source: Toronto Star posted by Anne MacLellan

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Title: Halloween Punch
Categories: Beverages, Non-alcohol
Yield: 1 recipe

4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice
2 tb Sugar
4 c Ginger ale
Ice cubes

1. Stir together the apple cider, orange juice, pineapple juice and
sugar in a punch bowl.

2. Pour in the ginger ale. Add ice cubes.

Makes 10-1/2 cups.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g
carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat,
0g polyunsaturated fat, 0mg cholesterol.

From “The Penny Whistle Halloween Book” by Meredith Brokaw and Annie
Gilbar. Printed in the October 25, 1995, issue of The Seattle Times.
APB

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Title: CHICKEN PASTIES
Categories: Pies, Beef
Yield: 8 servings

MMMMM————————–FILLING——————————-
1 lb Chicken boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
1/4 c ;Water
3/4 ts Salt
1/4 ts Pepper, black
Pastry
1 Egg; beaten
1 ts ;Water

MMMMM—————————PASTRY——————————–
3 c Flour
1 1/2 ts Salt
1 c Shortening
1/2 c ;Water, cold, plus 2 ts

Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and
pepper. Divide pastry into eight equal portions; roll out each
portion into a 6-1/2″ circle. Spoon 1/2 cup meat mixture on the center
of each circle. Beat together egg and water; brush edges of circles
with beaten egg, making a 3/4″ border. Gently lift sides of circle to
meet top. Using fingers, firmly press edges together; flute edges.
Combine 3 cups flour and salt in a bowl; cut in shortening with pastry
blender until mixture resembles coarse meal. Sprinkle cold water (1
T. at a time) evenly over surface; stir with a fork until all dry
ingredients are moistened.

Place pies on ungreased baking sheets; bake at 350 F. for 1 hour or
until lightly browned.

adapted from:
—Ethel Evans
St. Petersburg, FL
Southern Living magazine

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Title: CROCK POT STEW
Categories: Crockpot
Yield: 6 servings

1 lg Onion — finely chopped
2 Garlic Cloves — minced
1 lb Boiling Potatoes, Peeled Or
Unpeeled — cut in 3/4″
Cubes
1 1/2 c Cabbage — coarsely
Shredded
1 lg Carrot — peeled and sliced
1/4 c Long-Grain Rice — uncooked
1 lb Beef Round, Trimmed Of All
Fat — cut in bite-size pcs
1 1/2 c Beef Broth, Defatted, Or
Bouillon
3/4 c Red Wine
1/4 c Ketchup
2 ts Light Brown Sugar — packed
1/2 tb Apple Cider Vinegar
1 1/2 ts Dried Thyme
1 ts Chili Powder
1/2 ts Powdered Mustard
1/4 ts Black Pepper

In large crock pot, combine onion, garlic, potatoes, cabbage, carrot,
and rice. Add meat. In 4-cup measure or similar bowl, stir together
broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder,
mustard, and black pepper. Pour mixture over meat and vegetables.
Cover crock pot and cook 1 hour on high. Stir meat and vegetables
into sauce, and cook an additional 6 1/2 to 8 hours on low.

NUTRITIONAL DATA (based on 6 servings): Per Servings: Calories 289
Fat (gm) 6.0 Sat. fat (gm) 1.9 Cholesterol (mg) 51 Sodium (mg) 287
Protein (gm) 21 Carbohydrate (gm) 34 % Calories from fat 18

Recipe By : Skinny One-Pot Meals – ISBN 0-940625-75-X

From: Dan Klepach Date: 10 Mar 95

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Title: STEAMED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 6 servings

1 c Long grain rice
Water
– to cover by 1-1/2 inch

Rinse rice. Add water. Cover tightly. Cook on high
flame until water disappears from top of rice. Simmer
for about 20 to 30 minutes until tender and dry.

Rice which adheres to bottom of pan may be fried and
used as garnish for soup.

Temperature (s): HOT Effort: AVERAGE Time: 00:40
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

—–

Pasta With Spicy Pea Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Yellow split peas
1/2 tablespoon Olive oil
1/2 Garlic clove
1/8 teaspoon Chilli powder
1/4 teaspoon Turmeric
1/4 teaspoon Ground coriander
1/2 teaspoon Ground allspice
1/8 cup Lemon juice
1 teaspoon Lemon rind
250 grams Fresh fettucine
Fresh coriander sprigs

Preparation: crush the garlic clove and chop the onion.
1. Place the peas in a large pan. Cover with cold water. Bring to the boil
and boil, uncovered for 25 minutes. Drain. 2. Heat oil in a pan. Add onion
and garlic and cook over a low heat for 2 minutes. Add the spices , stirring
for 2 minutes. 3. Add the well drained peas, lemon juice and rind. Stir to
combine and cook over a low heat for 8-10 minutes. 4. Cook the pasta in a
large quantity of boiling water until just tender. Drain and place on a
large serving plate. Pour sauce over the pasta and garnish with the
coriander leaves.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: BASIL’S GARLIC MAYONNAISE
Categories: Sauces
Yield: 2 1/2 cups

1 Whole garlic bulb
Olive oil and honey to coat
-the garlic
4 Egg yolks
1/4 c Red wine vinegar
1/4 c Dijon mustard
3 c Vegetable oil
1 ts Salt
1 ts White pepper

Serve with Basil’s Crab Cakes, Louisiana-Style.

1. Cut off about 1/2-inch of the top of the garlic bulb (the tips of
the cloves will be barely visible) and peel off the excess outer
papery skin. Rub bulb with a little olive oil and honey to keep it
from drying out. Place bulb, top side down, on a cookie sheet.

2. Bake in a preheated 375-degree oven until soft, about 20 minutes.

3. When cool, scoop out garlic into a food processor. Add egg yolks,
vinegar and mustard; process for 3 minutes. With machine running,
slowly add oil and process until mixture thickens, about 3 to 5
minutes.

4. Season with salt and white pepper. Refrigerate until ready to use.

Source: Basil’s Restaurant in Michigan City, Indiana.

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Spinach Pie In Phyllo Dough

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Low-Cholesterol
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Sheet Phyllo Pastry — sheets
Vegetable Oil Spray — olive oil
1 Clove Garlic — crushed
4 Tablespoons Olive Oil
40 Ounces Spinach, Frozen — chopped
1 Cup Chopped Parsley — fresh
4 Whole Green Onion — finely chopped
1 Teaspoon Dried Dill Weed
Or:
4 Tablespoons Dill — fresh,finely chopped
1/4 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Cottage Cheese, Lowfat
1 Whole Egg White
4 Ounces Feta cheese — crumbled

Thaw and drain the 4 10 oz. packages of spinach.

Crush the garlic into the olive oil. Set aside.

To make the filling, squeeze the spinach between your hands to remove most of
t
he liquid. Place in a bowl or in a food processor. Add the parsley, green
onio
ns, dill, nutmeg, salt and pepper. Stir in the cottage cheese, egg white and
fe
ta. Combine w
ell. Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.

Lay one sheet of phyllo in the bottom of the dish and drape the edges over
the
sides of the dish. Spray lightly with cooking spray and cover with another
shee
t of phyllo dough. Brush that sheet with the garlic-olive oil mixture. Layer
a
total of four
sheets, coating each alternately with nonstick cooking spray and olive oil.
Sp
read half the filling over the prepared phyllo dough. Lay another sheet of
doug
h over the filling and coat lightly with cooking spray. Lay down another sheet
and lightly co
at with olive oil. Continue alterating spray and olive oil for a total of four
sheets. Layer remaining spinach filling on dough.

Continue layering phyllo dough over the filling, spraying the first sheet and
a
lternately brushing with olive oil and spraying subsequent sheets.

When finished, brush the surface with olive oil and roll the edges of the
dough
inward to create an attractive rim around the outside. Score the surface with
a
sharp knife into 12 portions.

Preheat oven to 325 degrees F. Bake for 40 minutes until golden. Allow to
cool
10 minutes before serving. Makes 12 portions.

Test kitchen notes: Phyllo means “leaf” in Greek. The dough is usually
availa
ble in the frozen food section of most supermarkets or in Greek or Middle
Easter
n markets. For best results, allow dough to defrost overnite in the
refrigerato
r. Keep it co
vered with wax paper and a damp towel while making pie.

Nutrition information per serving using 2-percent fat cottage cheese:
calories, 175; fat 7.3 grams; carbohydrate, 19.9 grams; cholesterol, 10
milligra
ms; sodium, 319 milligrams.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 4453 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

MEDALLIONS OF PORK TENDERLOINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork tenderloin,well-trimmed
1/2 t Black pepper
2 ea Eggs
1 c Bread crumbs,dry
2 T Oilve oil
1/2 lb Mushrooms,sliced
2 T Parsley,minced fresh
1 t Salt
1/2 c Flour,all-purpose
1/4 c Water
6 T Butter or margarine
1/2 c White wine,dry
1 T Lemon juice

1. Dry meat with paper towels.
2. Combine salt, pepper and flour; dredge medallions in flour,
shaking off excess.
3. Beat eggs with water; dip medallions in egg and coat with bread
crumbs.
4. Press medallions with heel of palm to make crumb stick; dry 10
minutes.
5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per
side.
6. Remove meat; drain on paper towels, transfer to heated platter and
keep warm.
7. Add wine to pan; deglaze over high heat, scraping brown bits from
bottom and sides of pan.
8. When liquid is reduced by half (about 3 minutes), add mushrooms
and cook 2 minutes, stirring.
9. Add lemon juice and cook 1 minute, stirring.
10. Correct seasonings, pour sauce over meat and garnish with
parsley.

– – – – – – – – – – – – – – – – – –

Title: RENO RED CHILI
Categories: Chili, Wp
Servings: 4

3 lb Round steak, coarsely ground
3 lb Chuck steak, “ ”
1 c Wesson oil or suet
Black pepper to taste
3 oz Gebhardt’s Chili powder
6 tb Cumin
2 tb MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded de-stemmed)
**OR**
3 oz Bottle of New Mexico pepper
1 tb Oregano, brewed in…..
1/2 c Budweiser beer, like tea
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chilies
(Ortega brand)
14 oz Stewed tomatoes
(or to taste)
1 ts Tabasco sauce, or to taste
2 tb Masa harina flour

Joe Shirley Stewart’s Championship Chili, 1979

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

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