ENGLISH CHEESE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
2 c Unbleached Flour
1/2 t Salt
2 t Sugar — Granulated
4 T Butter — Chilled, *
3 T Shortening — Chilled
5 T Water — Cold
—–FILLING—–
1/2 c Cottage Cheese
1 c Heavy Cream
1/4 c Cream Sherry
3 Eggs — Large
2 Egg Yolks, Large
1/3 c Sugar — Granulated
2 T Rosewater
1/2 t Nutmeg — Grated
1/4 t Cinnamon — Ground
1/4 c Currants — Dried

* DO NOT use margarine in this recipe.
~——————————————————
~—————– CRUST:
Sift together the flour, salt and sugar into a
medium-sized mixing bowl. Add the butter to the flour
all at once. Mix together until well blended. Then
add the shortening and continue to blend by cutting it
into the flour mixture. The mixture will begin to
look like crumbs or small pebbles. It will have the
texture of oatmeal. Sprinkle the water over the
dough, distributing it evenly throughout. The dough
will be come sticky and cling together. Gather it
into a ball and wrap it in plastic wrap. Chill for at
least 30 minutes. Preheat the oven to 450 degrees F.
When the pastry has chilled, roll it out on a pastry
board to a thickness of 1/8-inch. The easiest way is
to roll the dough between 2 sheets of waxed paper.
Roll the dough up onto the rolling pin and transfer
it to a 9-inch pie tin. Gently press it into the tin
without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell
thoroughly to prevent trapped air from bubbling the
dough. Butter a sheet of aluminum foil and place the
foil down into the shell. Weight it down with weights
or beans to keep the crust from lifting up. Bake the
crust for 7 to 10 minutes then remove the weight and
the foil. Return the crust to the oven and continue
baking for another 8 to 10 minutes or until the crust
is lightly browned. If you have difficulty rolling
out the dough, do not reroll it; just patch the tears
or holes. Rerolling will make the pastry tough.
FILLING: Preheat the oven to 350 degrees F. Press the
cottage cheese through a sieve. In a small saucepan,
gently heat the cream and the sherry until steamy, do
not allow it to scorch. In a mixing bowl, beat
together the eggs, egg yolks, sugar, rosewater, and
the spices until frothy — about 5 minutes. In a
large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add
the hot cream and sherry slowly to the cheese mixture
and beat until well blended. Stir in the currants and
pour the mixture into the prepared crust. Bake for
about 30 minutes, then allow to cool. Chill and
sprinkle with cinnamon.

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Chinese Beef Kebabs

Recipe By : Rival
Serving Size : 1 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb beef sirloin, tenderloin, or top round — cut
into strips
green pepper squares
cherry tomatoes
pineapple chunks
lemon wedges
Marinade:
1/3 c sherry
1/2 c vegetable oil
1/3 c soy sauce
1/4 c brown sugar
1 clove garlic — minced
1/2 tsp ginger

Combine marinade ingredients and marinate meat 3 hours or overnight in
refrigerator. Alternate meat, vegetables and lemon wedges on skewers.
Brush with marinade.

Preheat grill. Arrange skewers and grill for 8-12 minutes, turning
occasionally.

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Hoosier Persimmon Pudding

Recipe By : Jo Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Persimmon Pulp — * See Note
3 Eggs — Beaten
1 3/4 Cups Milk
2 Cups All-Purpose Flour — Sifted
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 1/2 Cups Sugar
1 Teaspoon Ground Coriander
3 Tablespoons Melted Butter
Heavy Cream — Whipped

* use fresh or frozen persimmon pulp that has been mashed and sieved.
1–mix persimmon pulp, eggs and milk. 2–sift together flour, baking
soda, salt, sugar and coriander. 3–pour persimmon mixture into dry
mixture; add butter and
stir briefly. 4–pour into a greased 13x9x2 inch baking pan. Bake at
325
degrees for about one hour. Serve warm or cold with whipped cream.
Makes about 12 servings. Jo Merrill

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Title: Roasted Pumpkin Seeds
Categories: Snacks
Yield: 1 batch

1 Pumpkin
2 tb Vegetable oil
Salt to taste

Scoop out the seeds and pulp from a pumpkin, and separate the pulp
from the seeds, discarding the pulp.

Rinse the seeds in a large colander under cold running water,
removing any remaining clinging strings. Seeds will feel slippery to
the touch under the water.

Dump seeds, a small amount at a time, into paper toweling and dry.
Spread onto a large baking sheet and allow to finish air-drying for
an hour or so. When seeds are dry, toss them with the vegetable oil
to coat well and sprinkle liberally with salt. Spread into a thin
layer on the baking sheet and place in a 350 F oven for 30 minutes,
or until golden brown, stirring every few minutes to prevent burning.

Remove from the oven and allow to cool before serving.

(These little suckers taste so good that roasted seeds rarely are
allowed to cool much beyond just cool enough to touch before they get
scarfed.)

Recipe by Dave Sacerdote, posted 10/95

MMMMM

SRI LANKA CURRIED LEEKS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----CURRIED LEEKS----- 450 g Leeks 50 g Onion 2 Chile, Green 1/4 ts Turmeric 1 t Salt Curry leaf sprigs 175 ml Coconut milk, thin 100 ml Coconut milk, thick 1/4 ts Curry powder ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chiles and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the Coconut milk, thick, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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Title: Rich Pastry Crust
Categories: Pies, Crusts
Yield: 1 ball

2 1/2 c Flour
1 t Salt
1/2 c Lard
1/4 c Chicken fat, cold
6 T Water

Combine flour and salt. Cut in lard and reserved cold chicken fat
until size of small peas. Add water by tablespoons, tossing with fork
until all flour is moistened and dough forms ball.

MMMMM

Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

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Title: BASQUE STYLE STEAMED CLAMS (ALMEJAS GUISADAS)
Categories: Seafood, Ethnic
Yield: 6 servings

4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, about 1″ in diameter,
-minced
1 tb Parsley, minced
1 tb Olive oil
1/2 c Dry white wine
1/2 c Water (or additional clam
-liquid)
1/4 ts Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining
ingredients. Cover and cook over medium heat for 20 minute. Serve hot in
individual bowls, accomapanied by thick slices of french bread and a green
salad.

—–

Title: SEMISWEET CHOCOLATE GANACHE
Categories: Chocolate
Yield: 1 servings

1 c Heavy cream
2 tb Unsalted butter
2 tb Granulated sugar
12 oz Semisweet chocolate, broken
-into 1/2 pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over
medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture
to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling
cream over the chocolate and allow to stand for 5 minutes. Stir until
smooth. Allow to cool to room temperature.

“Death By Chocolate” Kenan Books, Inc 15 West 26th Street New York By
Marcel Desaulniers From Rizzoli International Publication, Inc. Posted by
Ken Strei

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