Title: LEMON TRUFFLE PIE
Categories: Pies
Yield: 8 servings

1 Single pie crust, baked
1 c Sugar
2 tb Cornstarch
1 1/2 tb Flour
1 c Water
2 Egg yolks; beaten
1 tb Butter
1/2 ts Grated lemon peel
1/4 c Lemon juice
1 c White chocolate chips; -OR-
6 oz -White baking bar
250 g Light cream cheese
1/2 c Whipping cream; whipped
1 tb Sliced almonds, toasted

In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
stir in water until smooth. Cook on High in microwave oven until mixture
boils, stirring several times. Reduce heat; cook 1 minute.
Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
well.
Add yolk mixture back into hot mixture; stir well. Cook on High in
microwave until mixture bubbles, stirring 2-3 times. Remove from the
oven; stir in butter, peel and juice.
Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth. Add melted
chocolate chip mixture and mix to blend. Spread over bottom of cooled
crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
with toasted almonds before serving. Serves 8-10.

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Title: Almond Crisps
Categories: Desserts, Heirloom
Yield: 1 Servings

1 c Brown sugar
1/2 c Melted butter
1 c Rolled oats
1 c Coconut
1/2 c Almonds (halved)
1 ts Vanilla

Mix brown sugar and melted butter. Add rolled oats,
coconut, almonds and vanilla. Stir. Press into a
greased 8 inch square pan. Bake at 350F for 20
minutes. Cut in small squares while warm, remove when
cooled. Source: Heritage Recipes ch.

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Golden Potatoes With Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes Vegetables
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds potato — peeled and sliced
1 1/2 cups carrot — sliced
1 tablespoon vegetable oil
1 cup onion — finely chopped
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Cook potatoes and carrot boiling water 5 minutes; drain.

Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling
to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add
remaining ingredients; saute 10 minutes or until tender.

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Rum Balls (3)

Recipe By : Sam Waring
Serving Size : 36 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c chocolate-wafer crumbs
1 c Sugar, confectioner’s
1 c chopped nuts
2 T cocoa
3 T maple syrup
1/2 c rum (approx)
Chocolate sprinkles or
-chopped nuts for rolling

Combine crumbs, sugar, nuts, cocoa, and maple syrup with enough rum to
moisten. Form into balls and roll in chocolate sprinkles or chopped
nuts. Refrigerate. Serve at room temperature for best flavor.

per Roberta Krieger

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Title: HOT CHEESE DIP
Categories: Sauces, Cheese/eggs, Appetizers, Microwave
Yield: 8 servings

7 oz Can minced clams, drained
1/4 c Green pepper, finely chopped
4 Scallions, finely chopped
2 dr Tabasco sauce
10 oz Sharp cheese spread
Garlic salt, to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole.
2. Heat, uncovered, in Microwave Oven 5 minutes or until cheese melts. Stir
at the end of each minute.
3. Serve very hot with crisp corn chips for dipping.
Makes 1 1/2 cups.

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Title: Tijuana Munch
Categories: Appetizers
Yield: 12 servings

16 oz Van Camp’s Pork and Beans
— undrained, mashed
1/2 lb Pasteurized process cheese
-spread w/jalapeno peppers,
— cubed
1/4 c Sliced green onions
1 md Tomato; chopped
Taco or corn chips

Combine pork and beans, cheese spread and green onions; heat until cheese
spread is melted. Stir in tomato. Garnish with additional green onions,
if desired. Serve warm with chips.

TWELVE 1/4 CUP SERVINGS

MICROWAVE DIRECTIONS: In 1-1/2-qt. microwaveable casserole, combine pork
and beans, cheese spread and green onions. Cover with wax paper;
microwave at HIGH 4 to 5 minutes or until cheese spread is melted,
stirring after 2 minutes. Stir in tomato. Garnish with additional green
onions, if desired. Serve warm with chips.

NUTRITIONAL ANALYSIS per serving:
* calories 106
* carbohydrates 7 g
* protein 6 g
* fat 6 g
* calcium 133 mg
* sodium 440 mg
* cholesterol 20 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Microwave Seafood Paella
Categories: Microwave, Fish/sea, Spanish
Yield: 4 servings

3 Green onions
3/4 c Short-grain rice (such as
-Valencia, arborio or pearl)
-OR
Long grain rice
1 cn Stewed tomatoes (16 oz.)
1 cn Low-salt or regular chicken
-broth (14 1/2 oz.)
3/4 ts Dry Thyme
1/4 ts Pepper
1/2 ts Salt (optional)
2/3 c Frozen petite peas (do not
-thaw)
8 Live blue mussels OR
8 sm Live greenshell mussels
6 oz Raw medium shell-on shrimp
3/4 lb Orange Roughy, cut into 1
-inch pieces

Finely slice green onions; reserve 1/4 cup of the green tops for
garnish. In a deep microwaveable casserole bowl or 8 cup measure,
combine onions. rice, tomatoes and their liquid, broth, thyme, pepper
and salt (dish needs to be twice the height of these combined
ingredients).

Cover dish tightly and microwave on high (100% power) for 16 minutes,
rotating the dish a quarter turn halfway through cooking.

Remove the dish from microwave; stir in peas. Arrange mussels and
shrimp alternately around the edge of dish, sticking mussels upright
into the rice mixture and shrimp head down and tail toward center
(they do not need to be completely covered with liquid). Arrange fish
pieces in an even layer in center, on top of the rice mixture.

Cover and microwave on high until most of the fish has turned opaque
throughout and mussels open, 5 to 8 minutes more. Mixture will look
saucy. Let stand, covered, about 3 minutes for fish to finish
cooking. Serve in wide shallow bowls and sprinkle with reserved green
onions over each serving. Makes 4 servings.

Note: Clams, Scallops and Grouper may be substituted.

Per serving: 345 Calories, 31 g Protein, 35 g Carbohydrates, .6 g
Saturated Fat, 1 g Monounsaturated Fat, .8 g Polyunsaturated Fat, .4
g Omega-3 Fat, 83 mg Cholesterol, 700 mg Sodium.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92

MMMMM

Title: Crockpot Swedish Style Steak
Categories: Crockpot, Beef
Yield: 6 servings

2 1/2 lb Boneless round steak
1 Bouillon cube — crumbled
3/4 c Water
Salt and pepper
1/4 c Flour
1 ts Dill weed
1 md Onion — sliced
1 c Sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup
water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken
juices with flour dissolved in 1/4 cup cold water. Turn control to
high; cook 10 minutes or until slightly thickened. Stir in sour
cream. Turn off the heat. Serve sauce over meat, with mashed potatoes
or noodles.

MMMMM

Title: TOFU WITH CRAB SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

6 Squares hard tofu (3“x3”)
1/2 c Cooked crabmeat
2 ts Cooked crab roe (optional)
1/2 ts Chopped ginger
1 ts Wine
3 c Soup stock
2 tb Salt
3 ts Cornstarch
1 Egg white
2 ts Chopped scallion
1 tb Chicken grease

Cut the hard edges off the tofu, then cut it into
1“x1”x1/3″ pieces. Boil in boiling water for 1
minute, drain and dry. Heat 3 t oil and fry the
ginger and crab meat for a few seconds. Sprinkle in 1
t wine and pour in the soup stock immediately. Add
the tofu gently and season with the 2T salt. Cook over
low heat for 3 minutes. mix cornstarch and 3 t water,
stir into tofu until thickened. Stir in beaten egg
white and chopped crab roe. Stir until blended, then
turn out on a platter. Sprinkle with chopped scallion
and splash the melted chicken grease on top. Serve
with rice.

This is kind of fancy, but good none the less. From
Peimei Cookbook, Vol.2

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Title: BEEF MUSHROOM FREEZER MIX
Categories: Meats
Yield: 16 servings

4 lb Ground beef
2 1/2 Large onions
2 Cloves garlic,minced
3 cn Cream/mushroom soup (10.75oz)
3 cn Mushroom stems/pieces (4oz)
1/2 c Water or red wine
1 tb Instant beef bouillon
1/2 ts Pepper

Cook and stir meat in Dutch oven until brown. Drain
off fat. Stir in remaining ingredients; heat to
boiling. Reduce heat; cover and simmer 15 minutes,
stirring occasionally. Divide mixture among four
1-quart freezer containers (about 3 cups in each).
Cool quickly. Cover and label; freeze no more than 3
months (see note). Use freezer mix in the recipes that
call for it. NOTE: Mixture can be stored in
refrigerator up to 3 days. When using in rounds are
brown, about 10 minutes longer.

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