LEMON MACAROON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust—–
1 c All-Purpose Flour
1/3 c Cake Flour
1 tb Sugar
1/2 ts Salt
3/4 Stick Unsalted Butter,
Chilled — cut into 4
Pieces
2 tb Vegetable Shortening (Solid)
Chilled — cut into pieces
3 tb Ice Water — (or more)
Filling—–
3 lg Eggs
2 lg Egg Yolks
1/4 ts Salt
1 1/4 c Sugar
1 1/4 c Shredded Sweetened Coconut
(about 5 ounces)
1 c Whipping Cream — chilled
1/4 c Fresh Lemon Juice
2 tb Unsalted Butter — melted
2 ts Grated Lemon Peel
2 1/4 ts Vanilla Extract
1/2 ts Almond Extract
2 ts Powdered Sugar
8 Thin Lemon Slices

FOR CRUST: Mix flour, cake flour, 1 tablespoon sugar
and salt in processor.
Add chilled butter and shortening and cut in, using
on/off turns, until mixture resembles coarse meal.
Add 3 tablespoons ice water and process until moist
clumps form. If dough is too dry, add more water by
teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 1 hour. (Can be prepared 2
days ahead. Keep refrigerated. Let dough soften
slightly at room temperature before rolling out. )

Position rack in bottom third of oven; preheat oven to
350F. Butter 9-inch-
diameter glass pie dish. Roll out dough on lightly
floured work surface to 12-inch round. Transfer to
prepared dish. Trim crust edge, leaving 1/2-inch
overhang. Decoratively crimp overheang. Freeze 15
minutes.

Line crust with foil. Fill with dried beans or pie
weights. Bake until crust is set and rim is pale
golden, about 20 minutes. Remove foil and beans.
Cool completely. Maintain oven temperature.

FOR FILLING: Using electric mixer, beat eggs, egg
yolks and salt in large bowl to blend. Add 1 and 1/4
cups sugar and beat until mixture is thick and fluffy,
about 1 minute. Beat in coconut, 1/4 cup chilled
whipping cream, lemon juice, melted butter, lemon
peel, 1 and 1/2 teaspoons vanilla and almond extract.

Poor filling into crust. Bake until filling is golden
and set, about 40 minutes. Cool on rack. Refrigerate
until well chilled, about 3 hours. (Can be prepared 1
day ahead. Cover and keep refrigerated. )

Beat remaining 3/4 cup cream, powdered sugar and
remaining 3/4 teaspoon vanilla extract in large bowl
until stiff peaks form. Pipe whipped cream around
border of pie. Garnish with lemon slices and serve.

Serves 8.

Recipe By : pamram@bev. net (Pam Ramsey)

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Title: Cinnamon Buns
Categories: Diabetic, Vegetarian, Quickbreads, Breads/bm
Yield: 12 servings

—————————DOUGH—————————
1 1/3 c Lukewarm water
1 ts Honey
3 c Whole wheat flour

————————–FILLING————————–
1/2 c Smooth natural peanut butter
1/4 c Honey
1/2 c Unsweetened applesauce
2 tb Cinnamon
2 tb Water
2/3 c Raisins

Combine the water, honey, and yeast in a large bowl.
Let sit for 5 minutes until foamy. Add the flour 1
cup at a time, beating well after each addition. When
the dough becomes to stiff to mix, turn it out onto a
floured board and knead for 5 to 10 minutes until
smooth and elastic. Put it in a very lightly oiled
bowl, cover, and allow to rise for 1 hour. Place on a nonstick
baking sheet, cover, and allow to rise for about 20
minutes, or until light. Bake in a preheated 350 F
oven for 20 to 25 minutes, until golden brown on top.

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Title: No-Bake Salad Pizza
Categories: Appetizers, Dips, Salad/dress
Yield: 8 Servings

8 oz (1 cup) purchased spinach
Dip
1 (10 oz) thin crust Italian
Bread shell
1 c Chopped broccoli
1 c Cubed cooked chicken or
Turkey
1/3 c Sliced green onions
1 sm Tomato, seded, chopped

Spread spinach dip evenly over bread shell to within 1/2 inch of
edge. Top with remaining ingredients. To serve, cut into wedges. 8
servings.

Recipe By : Pilsbury Picnics BBQ

MMMMM

Title: Chicken Soup
Categories: Soups/stews, Poultry
Yield: 4 servings

1 Chicken and giblets, cut up 1 Onion, med., chopped
1 tb Salt 1 Garlic clove, minced
4 Carrots, chopped 1 c Rice or noodles
6 Celery stalks w/leaves, chop

Put chicken pieces in large pot with water to cover. Add salt and bring to
a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook
until tender.

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Title: RICH CHOCOLATE CARAMELS
Categories: Candies
Yield: 1 servings

1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until
syrup reaches 248F on candy thermometer (firm-ball stage). Remove from
heat. Quickly stir in butter and vanilla just until blended and butter
melts. Pour into well-greased 8x8x2″ pan. Cool; cut in small squares. If
desired, top each square with pecan half or almond slivers. Wrap
individually in plastic wrap or foil. Store in cool, dry place. Makes about
1-1/2 pounds.

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Title: CLINGONS
Categories: Snacks, Kids, Candy
Yield: 12 servings

4 1/2 c Minature marshmallows
1/2 c Peanut butter
1/4 c Oleo or butter
3 1/2 c Rice Chex
1/2 c M M’s
3 1/2 c Corn Chex

Grease a 13x9x2-inch baking pan; set aside. In large bowl, combine
4 cups marshmallows, peanut butter and oleo. Microwave on high 2
minutes or until melted; stir until smooth. Add, in the following
order, remaining marshmallows, Rice Chex, M M’s and Corn Chex; stir
to coat all pieces evenly. Using back of a buttered spoon, or
buttered hands, spread cereal mixture evenly into prepared pan.
Refrigerate 1 hour. To serve, pull apart and enjoy. Refrigerate any
leftovers in airtight container. Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500

MMMMM

RAS ASFOUR (LENTIL SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 ts Pepper
2 ts Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces
1/3 c Lemon juice

Suhour (“the meal before sunrise”) is usually good,
stick-to-your-ribs food.

Rinse lentils and drain, picking out any discolored
ones. Combine with 5-6 cups water in a large kettle
and bring to a boil. Lower heat and simmer for 20
minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat
with parsley, salt and pepper. Using about a
tablespoon of the meal mixture for each, form into
small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and
golden. Reserve. When lentils are soft, mash them with
the back of a spoon to thicken the soup. Add shaarla
(or vermicelli) and meatballs. Cook 10-15 minutes
longer, until meatballs are cooked through. To serve,
divide onion slices among 6 bowls. Stir lemon juice
into soup and ladle over onions.

Makes 6-8 servings.

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Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Bbq Pork Lo Mein

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Brownies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tb Sesame oil
1/2 C Chicken broth
2 Tb Vegtable oil
2 Tb Oyster sauce
1 T Ginger — finely chopped
1 Tb Soy — dark
2 C Bok choy — cut in 1/2″ pcs
1/2 Ts Sugar
1 1/2 C Bean sprout
Pepper — dash
8 Oz Chinese bbq pork

1. Cook noodles in plenty of boiling water, when al
dente, drain and toss with sesame oil, set aside
2. Combine sauce ingredients, set aside
3. Heat wok, add oil, Add ginger stir fry until
fragrant (about 10 sec) add bok choy, bean sprouts and
pork, Stir fry 2 min
4. Add broth then when broth is hot add noodles,
cover and cook 2 min
5. Add sauce, stir well and serve Varriations,
instead of pork, use left over cooked, roast beef,
lamb, shrimp or chicken, other fresh vegtables in
season can be used in place of the sprouts and bok choy

From “Dim Sum” by Ruth Laws 8 oz lo mein noodles JANE
HARRIS (DXDG05A)

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Title: Cheesecake Flan
Categories: Desserts, Mexican
Yield: 1 servings

1/2 c Sugar
3 tb Water
8 oz Cream Cheese — softened
3 Eggs
1 ts Vanilla
1 cn Sweetened Condensed Milk
13 oz Can
Evaporated Milk

Caramelize the sugar and water. When caramelized, pour into a 9-inch
round
pan.

Preheat oven to 350.

Put cream cheese, eggs, and vanilla in blender. Blend until smooth. Add
condensed milk and blend again. Add evaporated milk and blend again. Pour
over caramelized sugar in pan and set pan in another pan with has about
one
inch of water in it. Bake for one hour. Cool and invert on a plate.
Chill.

Recipe By :

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