LEMON-STRAWBERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 c Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c Oil, vegetable
3 tb Milk, whole
—–LEMON FILLING—–
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel — grated
1/4 c Lemon juice
1 tb Butter — melted
1 c Milk, whole
3 lg Eggs — seperated, room temp
1 pt Strawberries — reserve 5,
-slice remaining
1/2 c Strawberry jam, seedless
-melted

Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl.
Add oil and milk. Stir with a fork until well blended.
(Mixture will be crumbly.) Scatter evenly in ungreased
pie plate. Press over bottom and up sides. Press
edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a
large bowl. Whisk in lemon juice, butter, milk and egg
yolks until blended. Beat egg whites in a large bowl
with electric mixer until stiff peaks form when
beaters are lifted. Stir gently (fold) into lemon
mixture. Pour into crust.
Bake 35 to 40 minutes until a pick inserted near
center comes out clean and top is golden.
Cool completely on wire rack. Cover and refrigerate
up to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries
on pie beginning at outer edge and leaving a 2 1/2
inch circle empty in center. Fill circle with reserved
whole berries. Brush sliced and whole berries with
melted jam. Refrigerate until serving.

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Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 servings

——————————-CREME ANGLAISE——————————-
1 qt Milk — whites
1/2 lb Sugar Paste, vanilla bean
12 lg Egg yolks, reserve the

————————————FIGS————————————
2 ea Figs, ripe Sugar
6 oz Cabernet Sauvignon

———————————-ASSEMBLY———————————-
1 c Almonds, sliced, blanched 2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 – 3 hours). Reserve marinade and
figs.

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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Date: Tue, 01 Nov 94 07:09:00 PST
From: sally charette

VT’s VLF vegan pastry crust

From Nov.’94 _Vegetarian Times_, “Full of Flavor, Low in Fat Pies,” recipes by
Bryanna Clark Grogan and Jane Weston Wilson.

Pastry for “free form pies” (you wrap the big piece of pastry up over the top)

1/2 cup warm soymilk
3 Tbs. leftover mashed potatoes or 3 Tbs. instant mashed potato flakes mixed wi
with 2 1/2 Tbs. hot water
1 Tbs. maple syrup or honey
1 tsp. regular dry yeast or 1/2 tsp. instant yeast
1/4 cup whole wheat flour (not pastry flour)
1/2 tsp. salt
2 Tbs frozen apple juice
1 cup unbleached flour

Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or
a food processor bowl. Let stand 5 minutes. Add salt and flours. If using a
food processor, process 30 seconds. Otherwise, mix and knead mixture on a
lightly floured surface 5 minutes.

(It says here to place in oiled bowl and oil top lightly, but I think we can
figure out alternatives.) Cover and let rise until doubled, about an hour.
Dough can also be allowed to rise in the ‘fridge 2-24 hours.

Snickers Pie

Recipe By : Bonnie Perry from Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart nonfat frozen vanilla yogurt,sugar free — softened
1 package chocolate pudding mix, sugar free
1/4 cup peanut butter, creamy whipped
4 ounces Cool Whip Lite® — softened

Combine softened yogurt with pudding mix and peanut butter. Fold in whipped
topping. Put in sprayed pie plate and freeze.

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Title: Chocolate Coconut Pecan Cookies
Categories: Cookies, Chocolate
Yield: 60 servings

1 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Unsalted butter; softened
1 c Sugar
2 Lg Eggs
1/2 t Vanilla extract
2 oz Unsweetened chocolate; melt
1 c Coconut; flaked
1/2 c Pecans; chopped
3/4 c Chocolate chips
2 T Butter; softened

Preheat oven to 350 deg. Line cookie sheets with
parchment paper or grease them. On piece of waxed
paper, combine flour, baking powder and salt. In lg.
bowl, cream butter with an elec. mixer, add sugar and
beat until fluffy. Beat in eggs and vanilla, then add
melted choc. and beat well. Add flour mixture, mixing
until smooth, then stir in the coconut, chopped
pecans, and choc. chips. Drop dough from a teaspoon
onto prepared cookie sheets, leaving about 2 inches
between each cookie. Press pecan half on top of each
cookie. Bake on rack in middle of oven for 10 to 13
mins., or until set. Transfer cookies to wire racks to
cool. Store in airtight containers for up to 1 week or
in the freezer for up to 2 months.

—–

Title: Ma-La Cucumber Fans
Categories: Vegetable, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Cucumbers, Japanese, or 1/4 ts Chili, red, dry, flakes
— Kirby 1/4 ts Peppercorns, Szechuan,
1 ts Salt, kosher — brown
1 1/2 ts Oil, peanut OR 1/2 ts Soy sauce
1 1/2 ts Oil, corn 1 tb Vinegar, rice
1 ts Ginger, thinly cut 1 1/2 tb Sugar
1 1/2 ts Garlic, minced 1 ts Oil, sesame

Remove the tips from the cucumbers, then cut them up into 2-inch
lengths. Grasp cucumber lengthwise between chopsticks held in a
V-shape on a cutting board, then cut the cucumber crosswise at
1/8-inch intervals into a fan (chopsticks prevent knife from cutting
clear through the cucumber.)

Toss the cucumbers with salt and set aside for thirty minutes to
soften.

Drain, rinse with cold water, then press gently between palms to
remove excess water.

Heat a wok or medium-size heavy skillet over moderate heat until
hot enough to sizzle a bead of water slowly. Add corn or peanut oil,
swirl to glaze bottom, then reduce heat to low.

When hot enough to sizzle a ginger thread, add ginger, garlic,
chili, and peppercorns. Toss until fully fragrant, about ten seconds,
then add a pinch more chili if your nose tells you it’s needed.

Add cucumber, toss to combine, then add soy, vinegar, sugar, and
sesame oil. Toss until sugar dissolves and liquid is hot.

Taste and adjust with a bit more sugar if needed to bring out the
full flavor of the chili. Scrape the mixture into a shallow bowl and
set aside to cool, stirring occasionally.

Before serving, remove most of the peppercorns.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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Title: TANGY SHRIMP NOODLE SALAD
Categories: Fish, Pasta, Salads
Yield: 1 servings

2 c Uncooked noodles (about 4
-ounces)
2 c Coarsely chopped zucchini
-(about 2 medium)
1/2 c Sliced celery (about I
-medium stalk) ‘
1/4 c Sliced ripe olives
1 cn (4 1/4 ounces) tiny shrimp,
-rinsed and drained
-Horseradish Dressing
-(below)
-Salad greens

Cook noodles as directed on package;drain. Mix all
ingredients except salad greens Refrigerate at least
2 hours but no longer than 24 hours. Spoon onto salad
greens.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Light Chicken Quiche

Recipe By : Mary Watson, Creighton Cardiac Center
Serving Size : 6 Preparation Time :1:15
Categories : Low Fat/Low Cal Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons parmesan cheese, non-fat
1/4 teaspoon paprika
3 sheets phyllo dough
2 each egg whites
1/2 cup egg beaters
1/2 cup ricotta cheese, non-fat
2 tablespoons flour
1/2 cup evaporated skim milk
6 ounces chicken, white meat — cooked and cubed
2 ounces swiss cheese — grated
1 cup asparagus — or other veggie
2 tablespoons green onion — chopped
2 tablespoons parmesan cheese — grated

Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
non-fat parmesan cheese with paprika and set aside. Stack and cut sheets
of phyllo dough in half. Place one square of phyllo in pie pan, lightly
spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese
mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, riccotta, flour and milk. Stir in
chicken, swiss cheese, vegetables and green onions. Pour into prepared
pie crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Original recipe had only 3 ounces chicken breast and 1/2 cup
vegetable.

Title: POZOLE
Categories: Soups, Southwest, Holiday, Usenet
Yield: 4 servings

3 lb Pork shoulder
-(or shoulder chops),
-with bones in
29 oz White hominy (one
-can), with packing juice
6 Garlic cloves
2 tb Chili powder
-(or more to taste)
2 ts Salt

Put the pork shoulder piece (s) in a large kettle.
Don’t bother to cut them up. Cover with cold water,
about 10 cups. Slowly bring to a simmer, uncovered.
As it simmers for the first 10 minutes or so, skim off
any scum that rises to the surface. (It will stop
appearing after this.)

Simmer, partially covered, for at least two hours.
Don’t let too much water boil away; just leave the lid
a bit ajar so a small amount of steam can escape.

Remove from heat. Remove the pork pieces from the
broth and cut the meat from the bones. Discard the
bones. Cut the meat in medium chunks (whatever size is
appropriate for stew) and return it to the broth.

Crush or mince the garlic. Add the hominy with its
juice, garlic, chili powder and salt to the pork and
broth. Adjust the chili powder to your taste. The
estimate here is for a mild store-bought unblended
spice and will produce a mild pozole. If you grind
your own chiles, they may be hotter. If you use a
blend of chili powder and other spices (which is not
recommended), you will probably want to reduce the
salt. Remember that chili powder becomes mellowed and
less spicy as it cooks.

Return to heat and simmer (partially covered as
before) for another two hours. By this time, some of
the meat will still be in chunks, and some will be
shredded. Skim the grease from the top; there may be
quite a bit. Check for salt before serving. (Don’t try
to add anything else at the end; chili powder and
garlic need time to cook.)

I serve this with corn tortillas, wrapped in foil and
warmed in the oven for ten or fifteen minutes.

NOTES:

* A simple New Mexican holiday stew — This stew is
from New Mexico. It is traditionally served on
special days, such as Christmas Eve or New Year’s Eve.

* An alternate way of cooking the stew is to simmer
the pork for at least one hour, remove the bones and
add the other ingredients as described above, and cook
covered in a slow oven (275 (135 ) for several hours.

: Difficulty: moderate.
: Time: 1 hour preparation, 2 hours cooking.
: Precision: Approximate measurement OK.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto, California,
U.S.A. : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

—–

Jenny’s Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Beef — ground
1 large Onion — chopped
2 cans Kidney beans in chili gravy — (15 oz)
2 cans Tomatoes, whole — peeled
(16 oz)
2 teaspoons Salt
1/4 cup Sugar — brown
1 tablespoon Chili powder
(or more to taste)

Combine onion and hamburger in skillet, cook, stirring frequently, until meat
is brown and crumbly.
Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes,
salt, brown sugar and chili powder. Cook slowly – the longer you can allow the
chili to simmer the better it is.
Add more chili powder to taste.

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