EASY CRUMB-TOPPED CHERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans (1pd each) tart
Cherries packed in water
(NOT cherry pie filling)
1 c Plus 2 T sugar, divided
Usage
1/4 c Cornstarch
8 Drops red food coloring
2 Pet-ritz deep dish pie
Crusts, frozen
1/2 ts Cinnamon

Drain cherries, reserving 1/2 c liquid. In large
saucepan, combine drained cherries, reserved liquid, 1
cup sugar, cornstarch and food coloring. Bring to a
boil over medium heat, stirring occasionally, until
thickened. Pour into one frozen pie crust. While still
frozen, break or crumble second crust into very small
pieces; mix with remaining 2 T sugar and cinnamon.
Sprinkle evenly over cherries. Bake in preheated 425
oven on a preheated baking sheet 10 minutes. Reduce
oven temperature to 350 and bake an additional 45-50
minutes.

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TOLL HOUSE PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDY LAUSCH—–
2 Eggs — beaten fluffy
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Margarine — softened
1 cup Chopped nuts
1 cup Chocolate chips
1 9″ unbaked pie crust

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in margarine.
Stir in nuts and chips.Fill 9″ pie curst, and bake 50-60 minutes at 325*.

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Title: Snow Drop Cookies
Categories: Cookies, Desserts, Snacks
Yield: 36 Servings

3 ea Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
3/4 c Sugar
1/4 c Mini chocolate chips

Beat egg whites in mixer bowl until soft peaks form.
Add cream of tartar and vanilla and beat until stiff
peaks form. Add sugar, 2 tablespoons at time, beating
after each addition. Fold in chocolate chips. Drop
mixture by heaping teaspoonfuls onto ungreased
foil-lined baking sheet and bake at 250 degrees 20 to
25 minutes, or until pale cream in color. Outside will
be slightly soft. Makes 36 cookies. Each cookie
contains about: 24 calories; 6 mg sodium; 0
cholesterol; trace fat; 5 g carbohydrates; trace
protein; 0 fiber; trace calories from fat.

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Title: Carrots Puree
Categories: Baby food
Servings: 2

1 Carrot
1/4 ts Sweet butter

Scrub the carrot thoroughly and chop into pieces. Put in a small saucepan
and cover with plenty of water. Boil until the carrot is very tender and
mushy (about 30 minutes).

Place the carrot in your blender or food processor and add the butter and a
little bit of the cooking water. Blend until smooth.

Serves 2-6

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Title: CHICKEN IN PLUM SAUCE – MWEI JIONG GAI – CANT
Categories: Chinese, Chicken
Yield: 4 servings

1/2 c Oil
1 Clove garlic
3 lb Frying chicken
1/3 c Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 tb Sherry
4 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickles
1/4 c Water
2 ts Cornstarch mixed with 1/4
Cup water

PREPARATION: Cut chicken into bite-sized pieces. Peel
carrots and cut into cubes. Crush garlic.

COOKING: Place oil and garlic in skillet. Brown
Chicken, stir 5 minutes, cover, reduce heat, and
simmer 10 minutes. Add plum sauce celery, ginger,
sherry, carrots, sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture
to thicken gravy.

—–

MILANGE OF THE LILY FAMILY AND ANDOUILLE SAUSAGE SOUP

Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/2 cup flour
2 cups julienned yellow onion
2 cups julienned white onions
2 cups julienned red onions
8 pearl onions, — peeled
1 pound Andouille sausage, — cut into 1-inch pieces
2 tablespoons minced shallots
2 tablespoons minced garlic
1 leek, white part only, — julienned
3 bay leaves
1 tablespoons chopped fresh thyme
Salt and pepper
Pinch of cayenne pepper
2 1/2 quarts chicken stock
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped green onions
2 cups cubed French bread, fried in olive oil — until=
golden b
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley

In a large saucepan, combine the olive oil and flour. Stirring constantly
cook for about 10 minutes for a blond roux. Stir in the onions and cook for
about 10 minutes or until the onions are golden. Add the andouille,
shallots, garlic, leeks, bay leaves, and thyme. Season with salt, pepper,
and cayenne. Stir in the broth and bring the liquid up to a boil and reduce
to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally
to remove any fat that rises to the top. Remove the bay leaves. Stir in the
grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish
the soup with the croutons, cheese, and parsley.

Yield: 8 servings

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SZECHUAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce Dried mushrooms
2 quarts Chicken stock
1/2 cup Dry white wine
4 teaspoons Soy sauce
1/2 teaspoon Chinese chili paste or sauce
2 1/2 tablespoons Cornstarch
5 tablespoons Water — divided
6 ounces Boneless lean pork — cut into
pieces
4 ounces Cooked ham cut the same way
1 small Red bell pepper — cut thin

1/2 cup Water chestnut — thin sliced
2 teaspoons Distilled white vinegar
1 teaspoon Sesame oil
1/2 cup Dry white wine
1 Egg
8 Green onions — fine chopped
8 ounces Bean curd — in 1/2 in cubes
8 ounces Shrimp — shelled deveined

Place mushrooms in bowl and cover with hot water. Let stand 30 mins. Drain and
squeeze out excess water.
REmove and discard stems. Cut caps into thin slices Combine chicken stock,
wine, soy sauce and and chili paste in 5 qt Dutch oven. Bring to boil over med
heat.
Reduce heat and simmer, uncovered, 5 mins. Blend cornstarch and 4 T water in
small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir
until soup boils. Add mushrooms, pork, ham, red pepper and water chesnuts.
Simmer, uncovered, 5 mins. Stir in vinegar and sesame oil . Beat egg and
remaining 1 T water with fork. Stirring constantly, gradually drizzle egg
mixture slowly into soup. Add onions, bean curd and shrimp Cook until shrimp
turn pink, 1-2 minutes Makes 6-8 servings.

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TYROPITTAKIA (CHEESE PIES)

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Vegetarian
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Feta cheese
2 oz Gruyere cheese or cottage
Cheese (see note)
2 Eggs (lightly beaten)
–
2 tb Fresh mint or dill, finely
Chopped
8 To 10 sheets of fillo pastry
3 oz Melted butter
Oil for greasing

Preheat the oven to 350 F/ 180 C/ gas mark 4.

To make the filling, drain the feta of its salty water
and crumble into a bowl with a fork or fingers. Add
the Gruyere/cottage cheese, eggs and dill/mint to the
Feta and mix well.

Cut the whole stack of fillo pastry into 3/4 long
strips about 3 inches wide. Brush each sheet with
melted butter, place a (quite heaped) teaspoon of
filling at one end (in the corner). Fold over
diagonally to cover and keep folding into triangular
pies – making sure that all sides have as many layers
as possible to avoid spillage. Place the pies on an
oiled baking sheet, brush the tops with butter and
bake for 20 minutes or until crisp and light golden.

Good when warm – can keep for a few days in an
airtight container.

You could also use more spinach instead of the herbs
and decrease the amount of cheese used proportionally.

(note: Here in the UK Feta is saltier than in Greece
so this is why these ingredients are added)

Time: 50 minutes
Source: Sainsbury’s “the cooking of Greece and Turkey”
by Rena Salaman

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Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies, Christmas
Yield: 96 servings

2 c Sifted all-purpose flour
3/4 c Sugar
2 Egg yolks
1 c Butter
1 ts Almond extract

Sift together flour and sugar onto bread board. Make a well in
center and into this drop egg yolks, butter and extract. Mix into a
smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes. Bake in moderate oven
(375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in
air-tight container. You may want to let them sit a day to “ripen”
the almond flavor!)

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Date: Thu, 04 Aug 94 10:25:08 EDT
From: dgarland@cdplus.com

Garden Pasta

1 small eggplant
1 small zucchini
1 small onion
4 cloves garlic
2 tomatoes
handful of broccoli flowerettes
marsala wine
red wine
balsamic vinegar
herbs (I used marjoram, sage, chives, basil, and parsley from the garden)
1 pound linguine

Boil water for linguine.
Dice onion and sautee’ in wines and vinegar. Chop garlic and add after
3 minutes. Throw in all herbs veges except the tomatoes, and cook down,
adding water if necessary (cook pasta in the meantime). When cooked to
taste, add tomatoes.

Serve over pasta.

Cooking the eggplant in the wine and vinegar gives it a subtle sweetness,
and a consistancy a bit like mushrooms.