Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled
6 large eggs plus 2 egg yolks
1 c fresh lemon juice (5 to 6 lemons)
1/2 c fresh orange juice (1 large orange)
1 1/2 c sugar
1 c heavy cream
1 t vanilla extract
1/2 t grated lemon zest
speck of salt

Slowly beat together the eggs, lemon juice, orange juice, sugar,
cream, vanilla, lemon zest, and salt until the mixture is combined
but no bubbles or froth has formed.

Pour the mixture into the baked shells and take 30 to 35 minutes or
until the filling is deep golden on top.

Cool thoroughly on a rack before serving.

Recipe by Marcia Adams

Makes 2 9-inch pies.

BLACK BEAN SOUP (AZTEC OR YUCATECA STYLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Mexican
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Black beans
10 c — Water
4 ts Salt — divided
1 Bell pepper, green — cored
– halved
2/3 c Oil
1 lg Onion, yellow — peeled
-sliced
4 Garlic clove — minced
1 Chile serrano — seeded
-halved
1/2 ts Pepper, black
1 1/2 tb Mexican chocolate — crumbled
1 Bay leaf
1/8 ts Cumin, ground
1 t Sugar
2 1/2 tb Wine vinegar, red
2 1/2 tb Olive oil

Rinse beans and soak overnight, along with 1 tsp salt
and bell pepper. In a 6-quart stewpan, bring beans,
soaking water, pepper to a boil. Simmer till tender
(really tender). Heat peanut oil in deep frying pan.
Saute onion, garlic and green hot pepper till soft.
Remove 2 1/2 cups bean broth from pot and add to
frypan. Simmer 10 minutes. Strain onions, garlic
hot peppers from broth and discard them. Remove bell
pepper discard. Add seasoned broth to soup pot.
Add all other ingre- dients except vinegar and olive
oil to soup pot and simmer 1 1/2 hours till thick. If
too thick, add water. Add vinegar and olive oil before
serving.

– – – – – – – – – – – – – – – – – –

Mini Mushroom-Feta Turnovers

Recipe By : Woman’s Day 11-19-96
Serving Size : 36 Preparation Time :0:20
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling:
1/2 tsp olive oil
1 tbsp minced shallot
3/4 c mushrooms — finely chopped
1/3 c seeded tomato — finely chopped
3/4 tsp fresh thyme or 1/4 tsp dried — crumbled
1/8 tsp each salt and pepper
1/3 c feta cheese — finely crumbled
1 sheet frozen puff pastry — thawed
1 egg — beaten with fork

Heat oven to 400. Have a large cookie sheet ready.

Filling: Heat oil in medium skillet over medium heat. Add shallot and
saute 2-3 minutes until soft. Add mushrooms and saute 2-3 minutes until
mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1
minute more. Scrape the mixture into a small bowl and cool about 5
minutes. Add feta cheese; stir to mix well.

Unfold puff pastry on a lightly floured surface. With a folling pin,
roll into a 12-inch square. Cut the pastry in thirty-six 2-inch
squares. Place 1/2 tsp of mushroom mixture in center of each square,
leaving a 1/2=inch border all around. Moisten edges with water. Fold
in half diagonally to make triangles. Press edges with tines of a table
fork to seal in filling. Brush tops lightly with egg. With a spatula,
transfer pastries to ungreased cookie sheet.

Bake 12-15 minutes or until puffed and golden brown. Serve warm or at
room temperature.

– – – – – – – – – – – – – – – – – –

NOTES : Pizza Variation: Thaw 1 sheet puff pastry and heat oven as
directed. Roll and cut dough as directed above. Substitute for the
mushroom mixture:

In small bowl, mix 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper,
1/2 tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp
shredded mozzarella cheese, evenly divided. Moisten edges, fold and
proceed as above.

Title: SHREDDED CHICKEN WITH SESAME SEEDS
Categories: Poultry, Oriental
Yield: 4 servings

1/2 lb Boneless chicken breasts
-skinned
1 Egg white
1/2 ts Salt
2 ts Cornstarch
2/3 c Oil, preferably peanut
1 tb White sesame seeds
– (untoasted)

—————————SAUCE—————————
1 ts Dark soy sauce
1 ts Chinese black rice vinegar
-=OR=- Cider vinegar
1/2 ts Seame oil
1 ts Sugar
2 ts Rice wine or dry sherry
1/2 ts Roasted Sichuan peppercorns
– (optional)
2 ts Finely chopped scallions

CUT THE CHICKEN BREASTS into fine shreds 3 inches
long. Mix them with the egg white, salt and
cornstarch. Chill for about 20 minutes. Heat the oil
in a wok or large skillet until moderately hot. Add
the chicken mixture and stir-fry it quickly in the oil
to keep it from sticking. Cook until it turns white,
which should take about 1 minute. Drain the chicken
immediately in a colander or sieve and drain off the
oil. Clean the wok and add about 1 tablespoon of the
drained oil. Reheat until it is hot. Add the sesame
seeds and stir-fry them for 1 minute or until slightly
brown. Add the sauce ingredients and bring to a boil.
Return the cooked chicken to the pan and stir-fry the
mixture for another 2 minutes, coating the pieces
thoroughly with the sauce and sesame seeds. Serve at
once, or let cool and serve at room temperature.

—–

Title: Fruit Tarts
Categories: Cheese, Fruits, Pies
Yield: 4 servings

MMMMM———————CHEESE TART SHELLS————————–
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour

MMMMM————————–FILLING——————————-
2 Navel Oranges;Peel Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb Lemon Juice
3/4 c Cheddar; Sharp, Shredded

CHEESE TART SHELLS:

Combine the shortening and cheese spread in a medium bowl. Cut flour
into the cheese mixture with two knives until well blended. Shape
into a roll 1 1/4-inch in diameter and 12 inches long. Wrap
completely in waxed paper or plastic wrap. Refrigerate for 1 hour or
longer. Preheat oven to 375 degrees F. Remove the dough from the
refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2
3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork.
Bake 18 to 20 minutes in the preheated oven until lightly browned.
Cool in the pans on a rack and gently remove the shells when cold to
the touch.

FILLING:

Cut each orange section into 3 pieces and set aside. Drain the
pineapple, reserving the syrup. Combine the pineapple syrup, orange
juice, and lemon juice in a saucepan. Stir in the rest of the
ingredients except the cheddar cheese, and cook, stirring gently,
over medium heat until the mixture thickens and bubbles. Stir in the
orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon
the chilled filling into the baked tart shells and sprinkle each tart
with about 1 Tbls of the cheddar cheese. Refrigerate until serving
time.

MMMMM

Vanilla Extract

Recipe By : RED FLA
Serving Size : 1 Preparation Time :0:00
Categories : Kitmail14 Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 vanilla beans
cut in half lengthwise and then chopped
1/2 cup brandy
1/4 cup water

Combine the ingredients in a 1/2 pint mason jar and set aside to steep for at
least 3 days.

– – – – – – – – – – – – – – – – – –

THE PERFECT TUNA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Fish
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna — Drained And Flaked *
2 Eggs — Hard Boiled, Sliced
1 c Peas — Cooked
1 c Potato Chips — * *

* As this is an old recipe, it calls for tuna packed
in oil. ** Slightly crumble the potato chips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Preheat oven to 350 degrees F.
Blend soup and milk in 1-quart casserole. Stir in
tuna, eggs, and peas. Bake 20 minutes. Top with
chips; bake 10 minutes longer.

– – – – – – – – – – – – – – – – – –

Fudge Truffle Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c chocolate cookie crumbs — Oreos
4 tbsps unsalted butter — melted
3 tbsps sugar
Filling:
1 1/2 lbs cream cheese — softened
1 c sugar
3 lg eggs
8 ozs semisweet chocolate — melted and cooled
1 tsp vanilla

Heat oven to 325 degrees. Line the bottom of your springform pan with waxed
paper (or do whatever you normally do to keep it from sticking.)

For the crust, mix the oreos, melted butter, and sugar in a bowl. Press the
mixture onto the bottom of your pan.

For the filling, beat the cream cheese, sugar and vanilla until blended. Add
the eggs, one at a time, mixing after each addition just until blended. Stir
in the chocolate.

Pour the filling into the crust and bake for 60-65 minutes or until
center is almost set.

Note: I always put a pan of water in the oven with the cheesecake —
helps keep the oven moist so the cheesecake is less likely to crack.

– – – – – – – – – – – – – – – – – –

Per serving: 5005 Calories; 367g Fat (63% calories from fat); 76g Protein; 402g
Carbohydrate; 1420mg Cholesterol; 2219mg Sodium

Title: Orange-Lemon Spanish Cream
Categories: Desserts, Heirloom
Yield: 1 Servings

4 1/2 ts Plain gelatine
1/2 c Orange juice
1/4 c Lemon juice
2 c Milk
3 Eggs, separated
2/3 c Sugar
Pinch of salt
1 tb Grated orange rind

Combine gelatine, orange juice and lemon juice and let
stand five minutes. Scald milk and add yolks mixed
with sugar, salt and orange rind. Cook in a double
boiler (over hot, not boiling water) until it coats
the spoon. Then add gelatine mixture. Cool. Fold in
stiffly beaten egg whites. Chill until set. Heritage
Recipes ch.

—–

Title: FAST AND FIT CLAM CHOWDER
Categories: Soups
Yield: 4 servings

1 tb Butter or margarine
1 c Chopped leeks or onions
1 c Diced bell peppers
— (red and/or green)
2 cn Chopped clams in clam juice
— (6 1/2 ounces each)
2 lb (6 medium) potatoes
— cut into 1/2-inch cubes
14 1/2 oz Reduced-sodium chicken broth
2 ts Dried thyme
1 c Lowfat milk
10 oz Frozen whole kernel corn
— thawed and drained
1/8 ts Cayenne pepper
Salt and pepper, to taste

Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on
HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3
minutes. Drain juice from clams into microwaved vegetables,
reserving clams. Stir in potatoes, broth and thyme. Cover with
plastic wrap, venting one corner. Microwave on HIGH 20 minutes.
With slotted spoon remove 4 cups cooked potatoes; set aside. Pour
contents of bowl into container of electric blender; add milk, and
holding lid down tightly, blend until smooth. Return mixture to
bowl. Stir in reserved clams and potatoes, the corn and cayenne;
season with salt and pepper. Microwave on HIGH 3 minutes until
heated through. If desired, pass bowls of shredded Cheddar cheese,
chopped parsley and/or crumbled cooked bacon to stir into soup.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad;
Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370
calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g
carbohydrate; 5 g fiber; 19 g protein.

Source: The Potato Board

—–