Recipe: 02-25 to 02-28-2000: 22 Assorted Recipes
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02-25 to 02-28-2000 – 22 Assorted Recipes
MARIE/me (09:57:42) : Shrimp Po'Boys FROM Lori A
Source: Quick from Scratch - One Dish Meals
Serves 4
Crisp fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to
suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.
4 6-inch lengths baguette, split
2 tablespoons butter, at room temperature
2/3 cup mayonnaise
2 1/2 tablespoons Dijon mustard
1/4 teaspoon Tabasco sauce, more to taste
Cooking oil, for frying
1/2 cup whole milk
1 egg, beaten to mix
3/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
1 1/4 pounds large shrimp, shelled
1/3 cup flour
2 cups shredded romaine or iceberg lettuce
1 tomato, cut into thin slices
Baking sheets
Sauce pans
Heat the oven to 350 . Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the
butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 . In a medium bowl, combine the milk and the egg. In another bowl,
combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper
towels. Repeat with the remaining two batches of shrimp.
Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried
shrimp between the bread.
chiqui,.new.orleans (07:51:53) : Strawberry Cookies
1/2 cup butter flavor shortening (Crisco)
1/2 cup butter or margarine
1 1/2 cups confectioners sugar
1 egg
6 heaping tablespoons strawberry preserves
1 teasp. vanilla
1/4 teasp. almond extract
1/2 teasp. gr. cinnamon
2 1/2 cups all purpose flour
1 teasp. baking soda
1 teasp. cream of tartar
pinch salt
Cream shortening and butter. Gradually add confectioner’s sugar, creaming well. Add egg, flavorings and strawberries. Beat until fluffy.
Sift all dry ingred. Add to butter mixture and mix well.
Drop by rounded teaspoonfuls on an ungreased cookie sheet 1 " apart. Bake at 400* 8-10 min or until lightly browned. While still warm, sprinkle with confectioner’s sugar.
Note: Strawberry flavoring and a little food coloring would add to the color Gina was looking for...My kids loved them...they couldn't distinguish that they were strawberry, though.
calliope,.NY (03:50:04) : SPINACH AND BROWN RICE CASSEROLE
4-cups of cooked brown rice
*1-cup of this can be wild rice....yum!*
1-large yellow, or red onion, rough chopped
1-sweet red pepper, rough chopped
4-garlic cloves, minced
2 boxes frozen chopped spinach, defrosted and drained well
or use Swiss chard
1/2-cup chopped Italian parsley
2-cups grated Asiago cheese.....you may use cheese of your choice
6-large eggs
1-1/2-cups milk
2-3 Tbsp. soy sauce
1/2-Tbsp. Cajun Essence or if you don’t have it,
a mixture of oregano, cayenne, thyme and paprika
salt, pepper and nutmeg, to taste
*** optional additions......
chopped black olives, mashed extra firm tofu, canned artichoke hearts, sliced into quarters, sunflower seeds or some chopped nuts of your choice.
Prepare the rice and set aside.
aute the onion, garlic and red pepper in oil of your choice, or butter.
Add the spinach and warm to get rid of more of the water. Add all the seasonings and remove from the heat. Add the rice and any of the optional ingredients you may want to use, and blend thoroughly.
Beat the eggs with the milk. Stir the cheese in by hand and add to the rest of the mixture. Pour into a buttered baking dish of the size into which it will fit, but not be too thin of a layer. Cover and bake at 350 for 35 minutes or until the eggs are just set.
I served this recently with a cold 4-Bean Salad and it made a very complete and I think, pretty healthy, meal. And always...fruit for dessert!
NOTE.......you may use Swiss chard if you prefer!
calliope,.NY (10:29:33) :
PERFECT ROASTED POTATOES...(and onions, *garlic......optional)
Preheat oven to 375
5 pounds red skinned little potatoes,("creamers") unpeeled, halved
***2 onions, cut into chunks.....optional...or see ***
you could also roast some whole garlic cloves...if you like garlic
1/2- cup olive oil...may need more
Juice of one large lemon, optional
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
...or more of the above amounts if using fresh...don't have to use all the herbs.
salt, freshly cracked black pepper
1-TBSP. or more, minced fresh rosemary
3-Tbsp. or more, minced fresh parsley
***2-6" stalks, scallion, sliced thinly***...but added after roasting!!!
...or you can roast some sliced red or yellow onions with them...or add the red ones raw and finely minced, instead of the scallions...depends on your taste
Cayenne and paprika for dusting
Wash and cut the potatoes to size of choice.
(You'll have to do this many potatoes in batches.) Begin by sauteing the potatoes in olive oil in a large skillet for about 15 min, then cover, turn heat down and steam another 10-15 min. with some whole, fresh sprigs of rosemary or oregano. Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG...or Cajun Spice blend) and lightly sauteed onions...if using them......then spread both of them in a roasting or jellyroll pan and roast at 375 for about 20 min, or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness....empty them into a big bowl and add...the minced; scallion, and lemon juice, if using..........toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well..but may loose some of the crunchiness, so don't enclosed them completely when you reheat.....unless you like them moister.calliope,.NY (10:26:22) : POTATO 'SOUFFLE'
5-lbs. boiling potatoes, boiled and put through a ricer or mashed,
but the ricer makes for a much better texture.
2-3-large eggs, well beaten
***the following are suggestions and you may use them in whatever
combinations and amounts you choose.
Sour cream...or Buttermilk, I prefer buttermilk!
Regular or unsalted butter
Cream cheese
Chives...parsley...roasted garlic...horseradish...sage...black pepper
...sometimes I mix in some minced scallions too.
Dust the top with paprika
When all combined, put into a large buttered, round glass baking or souffle dish. Bake at 400 for 40-45 min. until top is golden.
Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! Its worth the effort.
lisa,MI (11:12:10) : APRICOT CHEWS
2 Cups sweetened flaked coconut
1 Cup finally chopped dried apricots
2/3 Cup sweetened condensed milk
Heat oven to 350, grease cookie sheets. Mix all ingredients until well blended. Roll rounded tsp. into balls. Place 1' apart on cookie sheets Bake 12 minutes or until set
Rebecca,.TN (11:09:10) : Pumpkin-Apple Bread
For Topping: 1 tbsp flour; 5 tbsp sugar; 1 tsp cinnamon and 1 tbsp unsalted butter, softened. For Bread: 3 cups flour; 3/4 tsp salt; 2 tsp baking soda; 1 1/2 tsp cinnamon; 1 tsp nutmeg; 1 tsp ground cloves; 1/4 tsp round allspice; 1 16-oz can solid-pack pumpkin; 3/4 cup vegetable oil; 2 1/4 cups sugar; 4 eggs, beaten lightly and 2 Granny Smith apples, peeled, cored and chopped (about 2 cups).
Make the topping: In a bowl, blend the flour, sugar, cinnamon and the butter until the mixture resembles coarse meal. Preheat oven to 350 degrees.
Butter two loaf pans (9" x 5" x 3"). Into a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice. In another bowl, whisk together the pumpkin, oil, sugar and eggs. Add the flour mixture to the pumpkin mixture, stirring until the mixture is combines well, fold in the apples and divide the batter between the pans. Sprinkle the topping evenly on each loaf and bake the middle of the oven for 50 minutes or until the tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes; remove from pans and let cool completely. Wrap, chill 1 week and can be frozen up to a month. Believe me -- there will be no need to freeze -- my family (which consists of husband, son (14), two daughters (10 & 4) -- eats it like it is going out of style.
CHIQUI,.NEW.ORLEANS (10:08:46) : Chiqui's Chicken and Dumplings
1 (5 lb) hen, cut-up
8-10 cups cold water, to cover hen
2 heaping tablespoons chicken soup base
1 large rib celery with the leaves, cut into large pieces
2 green onions, cut in half
1 med. onion, quartered
4 sprigs parsley
1 teasp. lemon-pepper
1 clove garlic, left wholePlace all ingredients in large pot and make sure the water covers the hen by at least 2". Bring to the boil, reduce heat and simmer until tender. Remove hen and while still warm, remove meat from the bones. Strain broth and refrigerate for at least 3 hours. Remove hardened fat from broth and measure out 2 cups congealed broth. Return remaining broth to a large pot and bring up to heat. Meanwhile make dumplings:
NOODLE STYLE DUMPLING
3 cups flour
1 stick butter
1 large egg, beaten
3 drops yellow food coloring
reserved cold broth
In a bowl mix flour, butter, egg, and food color until mixture resembles coarse meal. Add enough cold broth to make a stiff dough. Roll out dough onto a well floured surface to about 1/4" thick. Using a pizza cutter or a sharp knife, cut dough into 1 1/2" strips and then cut the strips diagonally to make diamond-shaped shapes about 3-4" long. When broth is at a rolling boil, slowly drop in the noodle dumplings. Gently stir to keep from sticking. Lower heat and simmer for about 8-10 min. Add the reserved chicken that has been slightly shredded. Allow to heat through. Sprinkle top with chopped fresh parsley!! ENJOY!!
KellyWA (01:39:14) : No Bake Chocolate Oatmeal Cookies
2 c sugar
1/2 c milk
1/4 c margarine
1/2 c cocoa
1/2 c peanut butter
3 c uncooked oats
1 tsp vanilla
combine sugar, milk, margarine and cocoa in a saucepan; cook over low heat until mixture boils. Boil 1 min.. Remove from heat; stir in peanut butter, vanilla and oats. Drop dough by tsp. full onto wax paper. Let cool until firm. Makes about 2 doz. cookies.
KellyWA (01:37:09) : (For Sabrina, RI)
NO BAKE CHOCOLATE OATMEAL COOKIES
Originally posted on TKL by Angie/IN
Date: September 19th 1999
This is an old recipe for chocolate no-bake oatmeal cookies. When I was in elementary school my school served these on our lunch trays when we had Chili and peanut butter and honey sandwiches.
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup butter
1 tsp vanilla
1/2 cup peanut butter
3 cups quick rolled oats
pinch of salt
Combine sugar, cocoa, milk and butter in a pan and bring to a boil. Boil for one minute. Remove from heat. Add 1 tsp vanilla, 1/2 cup peanut butter, 3 cups rolled oats, and the pinch of salt. Stir thoroughly. When cool, drop by teaspoonfuls on waxed paper or greased
cookie sheet.
KellyWA (01:33:24) :
No Bake Clusters
12 oz pkg. chocolate chips
1/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 quick oats (not old-fashioned, or instant)
1 cup chopped pecans
Combine chips, sugar and milk heat on low until chips are melted and well blended. Add remaining ingredients and blend well. Drop by teaspoon on baking sheets. Allow to stand until firm, or refrigerate. Yield is about 7 dozen.
KellyWA (01:30:15) :
Peanut Butter Oatmeal Chocolate-Butterscotch Chip Cookies
2 1/2 cups quick cooking oats - uncooked
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or butter
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup (6 ounce bag) semi-sweet chocolate chips
1 cup (6 ounce bag) butterscotch chips
1 cup chopped nuts (optional)
Directions: Preheat oven to 350 degrees. In a medium bowl, combine the
oats, flour, baking powder, baking soda, and salt. Set aside. In a large
bowl, combine the margarine and peanut butter with an electric mixer until
smooth. Beat in the sugar and brown sugar until blended. Add the eggs
and vanilla. At low speed, beat in the flour mixture just until combined.
Stir in the chocolate chips, butterscotch chips, and nuts. If necessary, refrigerate the dough 15 minutes until easy to handle. Roll
tablespoons of dough onto an ungreased cookie sheet. Bake 12 minutes until lightly browned. Remove from oven
and cool on wire racks. Makes about 6 dozen.
KellyWA (01:29:24) :
For Nichole
Oatmeal craisin white chocolate chip cookies
2/3 cup butter
2/3 cup sugar
2 eggs
1-1/2 cups old fashioned oats
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-6 oz package craisins
2/3 cup white chocolate. chips
Beat butter and sugar together until light and fluffy, Add eggs mixing well . Combine oats, flour, salt and baking soda, add gradually
to the butter mixture mixing well, stir in dried cranberries and white chocholate. chips. Drop by spoonfuls onto cookie sheet, Bake at 350
10-12 minutes
Jacob,.ca (11:28:56) : Banana-Nut Muffins
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 400 F. Grease 12 standard size muffin pan cups or use paper liners.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden. 15 to 18 minutes. Transfer muffin pan cups into a wire rack to cool slightly. Turn out onto rack serve warm.
calliope,.NY (11:24:59) : GRAPEFRUIT SHERRY ASPIC
2-1/2 Tbsp. gelatin, soaked in;
1/2-cup cold water
1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat
Stir the “bloomed” gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don’t wait too long to finish this so that the gelatin doesn’t start to actually set and start to get rubbery!
Mix;
2-cups plus 6 Tbsp. grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use regular.)
3-Tbsp. fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt
Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.
Serving suggestions;
Top it with pomegranate seeds and/or;
Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.
NOTE from Aunt Bee.........I make this every Thanksgiving. Its such a lovely palette cleanser for such a heavy meal! Therefore, I often serve it with other meals that are a bit heavy.
* Serve this with avocado slices, if possible, and balls of cream or goat’s cheese, rolled in nuts...if you wish.
Jacob,.ca (11:02:28) : Homemade Chili Beans
2 lbs Ground Beef, chunk, or deer meat
1 med. Jalapeno Peppers (chopped)
1 clove of Garlic (minced) "fresh"
2 Med Onions (diced) (yellow)
sliced mushrooms (to taste) "fresh"
2 cans (15oz each) Tomato Paste (any variety)
I use Hunts tomato paste special.
1 can (14 1/2) peeled whole tomatoes.
2 cans (30 oz each) Kidney Beans
Chili powder (to taste)
Salt (to taste)
Pepper (to taste)
Cajun Seasoning Mix (1 dash)
Directions:
In bottom of 5 qt. pot place ground meat. Season with salt, pepper, Cajun spice & chili powder (generously). Add 1/3 onions, peppers and mushrooms in with meat while browning. Brown thoroughly on med.
In blender puree whole tomatoes, heat all garlic, 1/3 peppers 1/3 onions and small amount of mushrooms. After meat has browned pour in to pot and mix thoroughly. Add tomato paste if dry bean was used add now. and add 2/3 cups of water. Add remaining peppers onions and mushrooms. Bring to a slow simmer, stirring frequently. If using can beans add when slow simmer starts. Be sure to add juice and all with can beans. (don't drain)
Season again to taste, if needed. For dry beans used, simmer till beans are tender. If can beans simmer slowly for 45 min-hour.
Makes approx 5 quarts.
Choose your company wisely! Mixture of Beans and Jalapeno peppers frequently cause side effects. Mainly Gas! LOL Enjoy
chiqui,.new.orleans (09:34:19) : Sauce for fresh broccoli....for MILES
1 bunch fresh broccoli, trimmed and steamed until tender-crisp
1/2 stick butter
1 tabsp. Lea & Perrins worces.
1 teasp. SALAD SUPREME SEASONING (Mc Cormick)
juice of 1/2 lemon
Place all ingredients for sauce in a small pan and bring up to heat. Pour over cooked broccoli.
Gina,.Fla (06:52:45) : Vegetable Fritatta
serves 6-8
This is "to die for"...great for light suppers or brunch or lunch.
1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper
Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.
Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.
chiqui,.new.orleans (06:46:50) : Gina's Strawberry Cookies
1/2 cup butter flavor Crisco shortening
1/2 cup real butter
1 1/2 cups confectioners sugar
1 large egg
1 teasp. vanilla extract
1/4 teasp. almond extract
1/2 teasp. gr. cinnamon
pinch salt
2 1/2 cups sifted all purpose flour
1 teasp. baking soda
1 teasp. cream of tartar
5 heaping tabsp. strawberry jam
Cream shortening and butter. Gradually add confectioner's sugar, creaming well. Add egg and flavorings. Beat until fluffy.
Sift flour, b. soda and cream, of tartar, and salt; add to butter mixture along with the jam and mix well. A few drops of red food color can be added.
Drop by small teaspoonful onto ungreased cookie sheets. Bake at 400* 8-10 min. While still warm coat with confectioner's sugar.
chiqui (05:58:06) : Southern Fried Chicken
Place cut-up chicken in a deep bowl and cover with buttermilk. Refrigerate at least 2 hours. In a large brown paper bag combine the following:
4 cups flour
1 teasp. lemon-pepper
1 1/2 teasp. Lawry's seasoned salt (NO MSG)
and the Italian in me puts a little granulated garlic....your choice
Shake to mix well. In a large, deep black iron skillet or other similar heavy-bottomed pan, fill at least 2" deep with Crisco oil, shortening or like my Uncle Bob's mother in Tennessee...BACON DRIPPINGS! (sinful, but fabulous tasting). Remove chicken from buttermilk and place in seasoned flour about 3-4 pieces at a time. Shake to coat well. Place on a sheet of waxed paper to allow to "dry" for 10 min.(this helps keep it crusty)
When oil reaches 350* gently place the chicken pieces, one at a time and not crowding each other....skin side down. Reduce heat to med-low and cover 5 min. Uncover turn chicken and continue to cook raising the heat just a little, until well browned.
This recipe is from our maid, Eunice who worked for my family since I was ten yrs old. She was like a mother to me...she passed away last year and my children and I were the only white people at the funeral and we were crying like babies....we all loved her so much!!
Now for her pan gravy. Drain almost all the oil out of the skillet....leave in any browned bits also. Stir in 4 tabsp. flour from the brown bag into the skillet and cook until it starts to brown. Slowly pour in about 4 cups milk and continue to stir and cook until it reaches a nice thick, but smooth gravy. Taste and correct seasoning. Make a batch of thick biscuits to serve with apple jelly (that's what my mom always served with fried chicken) and pass the gravy to top your own fresh mashed potatoes!!! Oh my, I'm hungry!!
chiqui,.new.orleans (12:23:23) :
Recipe(tried): Sister's Sour cream Lemon Meringue Pies
Posted By: chiqui, new Orleans
Date: February 28th 2000
Board: A Board For Bakers
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Sister Lindner is a dear friend from Atlanta...she is just a little slip of a woman...looks more like a teenage girl and that southern drawl just drips from her sweet little lips!!!! Sister's husband Bill is a Baptist Preacher and on Sundays after service, many gather at their home for a lovely potluck dinner. Once I was privileged to join them while on a visit and just swooned over this pie!!!! It has the smoothest lemon taste imaginable!! I've included a pie crust recipe that I just love...It is from a lady who has won so many Blue ribbons for her pies she could wallpaper her kitchen with them...when you taste the crust...you'll see why!! This recipe makes two pies.....you'll want them both, I promise!!
2 baked 9" pie shells cooled
2 cups sugar
1/4 cup plus 2 tabsp. cornstarch
1 stick butter, softened
2 tabsp. freshly grated lemon rind
1/4 cup plus 2 tabsp. FRESHLY SQUEEZED lemon juice (PLEASE DON'T RUIN THIS PIE WITH THAT BOTTLED STUFF..UGH!)
6 large egg yolks, beaten
2 cups milk
1 16 oz carton sour cream
Place sugar and lemon peel into a processor and process until lemon peel is finely minced. Place sugar mixture in a heavy-bottomed saucepan. Add cornstarch, butter and beaten egg yolks. Slowly stir in milk using a whisk over low heat, and stir constantly until thickened. This takes about 5-7 min. DO NOT SCORCH!! Cool completely in the refrigerator for at least 3 hours. When completely chilled, whisk in the sour cream and return to refrigerator while preparing the meringue!!
Preheat oven to 425*
In a mixing bowl, combine the following:
6 large egg whites, room temperature
pinch salt
1/4 teasp. cream of tartar
Beat well with electric mixer and slowly add in 1/2 cup granulated sugar. Beat until stiff, but not dry...just until meringue holds a stiff peak when beater is lifted. Divide the lemon filling between the cooled , baked crusts. Now top each pie with half of the meringue, making sure to seal the meringue all away around the edge of the pie touching the crust and mound high in the middle...use the back of a spoon to make little decorative swirls and peaks. Place pies in heated oven for about 6-10 minutes just long enough to set the meringue and slightly brown the top. Allow the pie to cool for at least 30 min before slicing. Chill any leftovers.
MADGE'S BLUE RIBBON PIE CRUST
recipe from the book A TASTE OF AMERICA..Jane and Michael Stern
5 cups all-purpose flour
1 teasp. salt
1 teasp. baking powder
2 1/2 cups Butter flavor Crisco shortening
1 teasp. vinegar
1 large egg
Mix flour, salt, and baking powder. Cut in shortening until mixture resembles cornmeal. In a one-cup measure, beat together egg and vinegar. Then fill up to 1 cup mark with cold water.
Mix together flour and egg mixture. It will be soft and sticky. Wrap dough in plastic wrap and chill 1 hour. Divide chilled dough into four (recipes says it makes 5 crusts, but I like a nice rim on my pies so I only get 4 out of a recipe).. On a well floured surface, roll dough out to approx. 1/4" thickness 2-3 inches wider than your pie pan. (I like to roll my dough out onto floured plastic wrap or waxed paper, it makes it easier to transfer to pie plate) Lightly flour the pie pan and fit dough into pan. Crimp the edges of the pie into a decorate border. Prick the bottom and sides of pie dough with a fork and chill 1 hour. To bake, heat oven to 425* Lightly dust pie with flour. Place a sheet of foil or parchment paper on top of crust ( be careful not to crush border) and fill with raw beans or raw rice. Bake for 12 minutes. Remove from oven and carefully remove paper and rice. Cool completely. Extra dough can be refrigerated if used within 1 week or else freeze shaped pie shells wrapped well for 3 months. ENJOY!
(10:49:59) : Anchoyade (Hot Anchovy Canape)
2 two ounce cans (approx. 100 g total) flat anchovy fillets
2 garlic cloves, chopped fine
1 tsp tomato paste
1 to 1+1/2 Tbs olive oil
2 tsp lemon juice
Freshly ground black pepper to taste
8 to 10 slices (1/2 in., 1.5 cm) fresh French bread
1 tsp finely chopped fresh parsley.
Drain the anchovies of the oil and soak in cold water for 10 minutes. Remove
from the water and pat thoroughly dry with paper towels. In a small bowl or
mortar, combine the anchovies, garlic, and tomato paste and mash with a
wooden spoon or pestle until very smooth. Dribble the oil in slowly, stirring
constantly, until the mixture becomes thick and smooth. Stir in the lemon
juice and black pepper. Under your oven's broiler toast the slices of French
bread lightly on one side. While the bread is still warm spread the anchovy
mixture on the untoasted side, pressing it into the bread with the back of a
fork or spoon. Place on a baking sheet and bake in a preheated 500F (260C)
oven for 10 minutes. Sprinkle with parsley and serve immediately. Serves 4
to 6 as an appetizer.
02-25 to 02-28-2000 – 22 Assorted Recipes
MARIE/me (09:57:42) : Shrimp Po'Boys FROM Lori A
Source: Quick from Scratch - One Dish Meals
Serves 4
Crisp fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to
suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.
4 6-inch lengths baguette, split
2 tablespoons butter, at room temperature
2/3 cup mayonnaise
2 1/2 tablespoons Dijon mustard
1/4 teaspoon Tabasco sauce, more to taste
Cooking oil, for frying
1/2 cup whole milk
1 egg, beaten to mix
3/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
1 1/4 pounds large shrimp, shelled
1/3 cup flour
2 cups shredded romaine or iceberg lettuce
1 tomato, cut into thin slices
Baking sheets
Sauce pans
Heat the oven to 350 . Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the
butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 . In a medium bowl, combine the milk and the egg. In another bowl,
combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper
towels. Repeat with the remaining two batches of shrimp.
Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried
shrimp between the bread.
chiqui,.new.orleans (07:51:53) : Strawberry Cookies
1/2 cup butter flavor shortening (Crisco)
1/2 cup butter or margarine
1 1/2 cups confectioners sugar
1 egg
6 heaping tablespoons strawberry preserves
1 teasp. vanilla
1/4 teasp. almond extract
1/2 teasp. gr. cinnamon
2 1/2 cups all purpose flour
1 teasp. baking soda
1 teasp. cream of tartar
pinch salt
Cream shortening and butter. Gradually add confectioner’s sugar, creaming well. Add egg, flavorings and strawberries. Beat until fluffy.
Sift all dry ingred. Add to butter mixture and mix well.
Drop by rounded teaspoonfuls on an ungreased cookie sheet 1 " apart. Bake at 400* 8-10 min or until lightly browned. While still warm, sprinkle with confectioner’s sugar.
Note: Strawberry flavoring and a little food coloring would add to the color Gina was looking for...My kids loved them...they couldn't distinguish that they were strawberry, though.
calliope,.NY (03:50:04) : SPINACH AND BROWN RICE CASSEROLE
4-cups of cooked brown rice
*1-cup of this can be wild rice....yum!*
1-large yellow, or red onion, rough chopped
1-sweet red pepper, rough chopped
4-garlic cloves, minced
2 boxes frozen chopped spinach, defrosted and drained well
or use Swiss chard
1/2-cup chopped Italian parsley
2-cups grated Asiago cheese.....you may use cheese of your choice
6-large eggs
1-1/2-cups milk
2-3 Tbsp. soy sauce
1/2-Tbsp. Cajun Essence or if you don’t have it,
a mixture of oregano, cayenne, thyme and paprika
salt, pepper and nutmeg, to taste
*** optional additions......
chopped black olives, mashed extra firm tofu, canned artichoke hearts, sliced into quarters, sunflower seeds or some chopped nuts of your choice.
Prepare the rice and set aside.
aute the onion, garlic and red pepper in oil of your choice, or butter.
Add the spinach and warm to get rid of more of the water. Add all the seasonings and remove from the heat. Add the rice and any of the optional ingredients you may want to use, and blend thoroughly.
Beat the eggs with the milk. Stir the cheese in by hand and add to the rest of the mixture. Pour into a buttered baking dish of the size into which it will fit, but not be too thin of a layer. Cover and bake at 350 for 35 minutes or until the eggs are just set.
I served this recently with a cold 4-Bean Salad and it made a very complete and I think, pretty healthy, meal. And always...fruit for dessert!
NOTE.......you may use Swiss chard if you prefer!
calliope,.NY (10:29:33) :
PERFECT ROASTED POTATOES...(and onions, *garlic......optional)
Preheat oven to 375
5 pounds red skinned little potatoes,("creamers") unpeeled, halved
***2 onions, cut into chunks.....optional...or see ***
you could also roast some whole garlic cloves...if you like garlic
1/2- cup olive oil...may need more
Juice of one large lemon, optional
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
...or more of the above amounts if using fresh...don't have to use all the herbs.
salt, freshly cracked black pepper
1-TBSP. or more, minced fresh rosemary
3-Tbsp. or more, minced fresh parsley
***2-6" stalks, scallion, sliced thinly***...but added after roasting!!!
...or you can roast some sliced red or yellow onions with them...or add the red ones raw and finely minced, instead of the scallions...depends on your taste
Cayenne and paprika for dusting
Wash and cut the potatoes to size of choice.
(You'll have to do this many potatoes in batches.) Begin by sauteing the potatoes in olive oil in a large skillet for about 15 min, then cover, turn heat down and steam another 10-15 min. with some whole, fresh sprigs of rosemary or oregano. Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG...or Cajun Spice blend) and lightly sauteed onions...if using them......then spread both of them in a roasting or jellyroll pan and roast at 375 for about 20 min, or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness....empty them into a big bowl and add...the minced; scallion, and lemon juice, if using..........toss.
Serve as soon as possible as the crispiness is most desirable. They will re-heat well..but may loose some of the crunchiness, so don't enclosed them completely when you reheat.....unless you like them moister.calliope,.NY (10:26:22) : POTATO 'SOUFFLE'
5-lbs. boiling potatoes, boiled and put through a ricer or mashed,
but the ricer makes for a much better texture.
2-3-large eggs, well beaten
***the following are suggestions and you may use them in whatever
combinations and amounts you choose.
Sour cream...or Buttermilk, I prefer buttermilk!
Regular or unsalted butter
Cream cheese
Chives...parsley...roasted garlic...horseradish...sage...black pepper
...sometimes I mix in some minced scallions too.
Dust the top with paprika
When all combined, put into a large buttered, round glass baking or souffle dish. Bake at 400 for 40-45 min. until top is golden.
Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! Its worth the effort.
lisa,MI (11:12:10) : APRICOT CHEWS
2 Cups sweetened flaked coconut
1 Cup finally chopped dried apricots
2/3 Cup sweetened condensed milk
Heat oven to 350, grease cookie sheets. Mix all ingredients until well blended. Roll rounded tsp. into balls. Place 1' apart on cookie sheets Bake 12 minutes or until set
Rebecca,.TN (11:09:10) : Pumpkin-Apple Bread
For Topping: 1 tbsp flour; 5 tbsp sugar; 1 tsp cinnamon and 1 tbsp unsalted butter, softened. For Bread: 3 cups flour; 3/4 tsp salt; 2 tsp baking soda; 1 1/2 tsp cinnamon; 1 tsp nutmeg; 1 tsp ground cloves; 1/4 tsp round allspice; 1 16-oz can solid-pack pumpkin; 3/4 cup vegetable oil; 2 1/4 cups sugar; 4 eggs, beaten lightly and 2 Granny Smith apples, peeled, cored and chopped (about 2 cups).
Make the topping: In a bowl, blend the flour, sugar, cinnamon and the butter until the mixture resembles coarse meal. Preheat oven to 350 degrees.
Butter two loaf pans (9" x 5" x 3"). Into a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice. In another bowl, whisk together the pumpkin, oil, sugar and eggs. Add the flour mixture to the pumpkin mixture, stirring until the mixture is combines well, fold in the apples and divide the batter between the pans. Sprinkle the topping evenly on each loaf and bake the middle of the oven for 50 minutes or until the tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes; remove from pans and let cool completely. Wrap, chill 1 week and can be frozen up to a month. Believe me -- there will be no need to freeze -- my family (which consists of husband, son (14), two daughters (10 & 4) -- eats it like it is going out of style.
CHIQUI,.NEW.ORLEANS (10:08:46) : Chiqui's Chicken and Dumplings
1 (5 lb) hen, cut-up
8-10 cups cold water, to cover hen
2 heaping tablespoons chicken soup base
1 large rib celery with the leaves, cut into large pieces
2 green onions, cut in half
1 med. onion, quartered
4 sprigs parsley
1 teasp. lemon-pepper
1 clove garlic, left wholePlace all ingredients in large pot and make sure the water covers the hen by at least 2". Bring to the boil, reduce heat and simmer until tender. Remove hen and while still warm, remove meat from the bones. Strain broth and refrigerate for at least 3 hours. Remove hardened fat from broth and measure out 2 cups congealed broth. Return remaining broth to a large pot and bring up to heat. Meanwhile make dumplings:
NOODLE STYLE DUMPLING
3 cups flour
1 stick butter
1 large egg, beaten
3 drops yellow food coloring
reserved cold broth
In a bowl mix flour, butter, egg, and food color until mixture resembles coarse meal. Add enough cold broth to make a stiff dough. Roll out dough onto a well floured surface to about 1/4" thick. Using a pizza cutter or a sharp knife, cut dough into 1 1/2" strips and then cut the strips diagonally to make diamond-shaped shapes about 3-4" long. When broth is at a rolling boil, slowly drop in the noodle dumplings. Gently stir to keep from sticking. Lower heat and simmer for about 8-10 min. Add the reserved chicken that has been slightly shredded. Allow to heat through. Sprinkle top with chopped fresh parsley!! ENJOY!!
KellyWA (01:39:14) : No Bake Chocolate Oatmeal Cookies
2 c sugar
1/2 c milk
1/4 c margarine
1/2 c cocoa
1/2 c peanut butter
3 c uncooked oats
1 tsp vanilla
combine sugar, milk, margarine and cocoa in a saucepan; cook over low heat until mixture boils. Boil 1 min.. Remove from heat; stir in peanut butter, vanilla and oats. Drop dough by tsp. full onto wax paper. Let cool until firm. Makes about 2 doz. cookies.
KellyWA (01:37:09) : (For Sabrina, RI)
NO BAKE CHOCOLATE OATMEAL COOKIES
Originally posted on TKL by Angie/IN
Date: September 19th 1999
This is an old recipe for chocolate no-bake oatmeal cookies. When I was in elementary school my school served these on our lunch trays when we had Chili and peanut butter and honey sandwiches.
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup butter
1 tsp vanilla
1/2 cup peanut butter
3 cups quick rolled oats
pinch of salt
Combine sugar, cocoa, milk and butter in a pan and bring to a boil. Boil for one minute. Remove from heat. Add 1 tsp vanilla, 1/2 cup peanut butter, 3 cups rolled oats, and the pinch of salt. Stir thoroughly. When cool, drop by teaspoonfuls on waxed paper or greased
cookie sheet.
KellyWA (01:33:24) :
No Bake Clusters
12 oz pkg. chocolate chips
1/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 quick oats (not old-fashioned, or instant)
1 cup chopped pecans
Combine chips, sugar and milk heat on low until chips are melted and well blended. Add remaining ingredients and blend well. Drop by teaspoon on baking sheets. Allow to stand until firm, or refrigerate. Yield is about 7 dozen.
KellyWA (01:30:15) :
Peanut Butter Oatmeal Chocolate-Butterscotch Chip Cookies
2 1/2 cups quick cooking oats - uncooked
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or butter
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup (6 ounce bag) semi-sweet chocolate chips
1 cup (6 ounce bag) butterscotch chips
1 cup chopped nuts (optional)
Directions: Preheat oven to 350 degrees. In a medium bowl, combine the
oats, flour, baking powder, baking soda, and salt. Set aside. In a large
bowl, combine the margarine and peanut butter with an electric mixer until
smooth. Beat in the sugar and brown sugar until blended. Add the eggs
and vanilla. At low speed, beat in the flour mixture just until combined.
Stir in the chocolate chips, butterscotch chips, and nuts. If necessary, refrigerate the dough 15 minutes until easy to handle. Roll
tablespoons of dough onto an ungreased cookie sheet. Bake 12 minutes until lightly browned. Remove from oven
and cool on wire racks. Makes about 6 dozen.
KellyWA (01:29:24) :
For Nichole
Oatmeal craisin white chocolate chip cookies
2/3 cup butter
2/3 cup sugar
2 eggs
1-1/2 cups old fashioned oats
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-6 oz package craisins
2/3 cup white chocolate. chips
Beat butter and sugar together until light and fluffy, Add eggs mixing well . Combine oats, flour, salt and baking soda, add gradually
to the butter mixture mixing well, stir in dried cranberries and white chocholate. chips. Drop by spoonfuls onto cookie sheet, Bake at 350
10-12 minutes
Jacob,.ca (11:28:56) : Banana-Nut Muffins
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 400 F. Grease 12 standard size muffin pan cups or use paper liners.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden. 15 to 18 minutes. Transfer muffin pan cups into a wire rack to cool slightly. Turn out onto rack serve warm.
calliope,.NY (11:24:59) : GRAPEFRUIT SHERRY ASPIC
2-1/2 Tbsp. gelatin, soaked in;
1/2-cup cold water
1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat
Stir the “bloomed” gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don’t wait too long to finish this so that the gelatin doesn’t start to actually set and start to get rubbery!
Mix;
2-cups plus 6 Tbsp. grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use regular.)
3-Tbsp. fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt
Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.
Serving suggestions;
Top it with pomegranate seeds and/or;
Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.
NOTE from Aunt Bee.........I make this every Thanksgiving. Its such a lovely palette cleanser for such a heavy meal! Therefore, I often serve it with other meals that are a bit heavy.
* Serve this with avocado slices, if possible, and balls of cream or goat’s cheese, rolled in nuts...if you wish.
Jacob,.ca (11:02:28) : Homemade Chili Beans
2 lbs Ground Beef, chunk, or deer meat
1 med. Jalapeno Peppers (chopped)
1 clove of Garlic (minced) "fresh"
2 Med Onions (diced) (yellow)
sliced mushrooms (to taste) "fresh"
2 cans (15oz each) Tomato Paste (any variety)
I use Hunts tomato paste special.
1 can (14 1/2) peeled whole tomatoes.
2 cans (30 oz each) Kidney Beans
Chili powder (to taste)
Salt (to taste)
Pepper (to taste)
Cajun Seasoning Mix (1 dash)
Directions:
In bottom of 5 qt. pot place ground meat. Season with salt, pepper, Cajun spice & chili powder (generously). Add 1/3 onions, peppers and mushrooms in with meat while browning. Brown thoroughly on med.
In blender puree whole tomatoes, heat all garlic, 1/3 peppers 1/3 onions and small amount of mushrooms. After meat has browned pour in to pot and mix thoroughly. Add tomato paste if dry bean was used add now. and add 2/3 cups of water. Add remaining peppers onions and mushrooms. Bring to a slow simmer, stirring frequently. If using can beans add when slow simmer starts. Be sure to add juice and all with can beans. (don't drain)
Season again to taste, if needed. For dry beans used, simmer till beans are tender. If can beans simmer slowly for 45 min-hour.
Makes approx 5 quarts.
Choose your company wisely! Mixture of Beans and Jalapeno peppers frequently cause side effects. Mainly Gas! LOL Enjoy
chiqui,.new.orleans (09:34:19) : Sauce for fresh broccoli....for MILES
1 bunch fresh broccoli, trimmed and steamed until tender-crisp
1/2 stick butter
1 tabsp. Lea & Perrins worces.
1 teasp. SALAD SUPREME SEASONING (Mc Cormick)
juice of 1/2 lemon
Place all ingredients for sauce in a small pan and bring up to heat. Pour over cooked broccoli.
Gina,.Fla (06:52:45) : Vegetable Fritatta
serves 6-8
This is "to die for"...great for light suppers or brunch or lunch.
1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper
Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.
Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.
chiqui,.new.orleans (06:46:50) : Gina's Strawberry Cookies
1/2 cup butter flavor Crisco shortening
1/2 cup real butter
1 1/2 cups confectioners sugar
1 large egg
1 teasp. vanilla extract
1/4 teasp. almond extract
1/2 teasp. gr. cinnamon
pinch salt
2 1/2 cups sifted all purpose flour
1 teasp. baking soda
1 teasp. cream of tartar
5 heaping tabsp. strawberry jam
Cream shortening and butter. Gradually add confectioner's sugar, creaming well. Add egg and flavorings. Beat until fluffy.
Sift flour, b. soda and cream, of tartar, and salt; add to butter mixture along with the jam and mix well. A few drops of red food color can be added.
Drop by small teaspoonful onto ungreased cookie sheets. Bake at 400* 8-10 min. While still warm coat with confectioner's sugar.
chiqui (05:58:06) : Southern Fried Chicken
Place cut-up chicken in a deep bowl and cover with buttermilk. Refrigerate at least 2 hours. In a large brown paper bag combine the following:
4 cups flour
1 teasp. lemon-pepper
1 1/2 teasp. Lawry's seasoned salt (NO MSG)
and the Italian in me puts a little granulated garlic....your choice
Shake to mix well. In a large, deep black iron skillet or other similar heavy-bottomed pan, fill at least 2" deep with Crisco oil, shortening or like my Uncle Bob's mother in Tennessee...BACON DRIPPINGS! (sinful, but fabulous tasting). Remove chicken from buttermilk and place in seasoned flour about 3-4 pieces at a time. Shake to coat well. Place on a sheet of waxed paper to allow to "dry" for 10 min.(this helps keep it crusty)
When oil reaches 350* gently place the chicken pieces, one at a time and not crowding each other....skin side down. Reduce heat to med-low and cover 5 min. Uncover turn chicken and continue to cook raising the heat just a little, until well browned.
This recipe is from our maid, Eunice who worked for my family since I was ten yrs old. She was like a mother to me...she passed away last year and my children and I were the only white people at the funeral and we were crying like babies....we all loved her so much!!
Now for her pan gravy. Drain almost all the oil out of the skillet....leave in any browned bits also. Stir in 4 tabsp. flour from the brown bag into the skillet and cook until it starts to brown. Slowly pour in about 4 cups milk and continue to stir and cook until it reaches a nice thick, but smooth gravy. Taste and correct seasoning. Make a batch of thick biscuits to serve with apple jelly (that's what my mom always served with fried chicken) and pass the gravy to top your own fresh mashed potatoes!!! Oh my, I'm hungry!!
chiqui,.new.orleans (12:23:23) :
Recipe(tried): Sister's Sour cream Lemon Meringue Pies
Posted By: chiqui, new Orleans
Date: February 28th 2000
Board: A Board For Bakers
--------------------------------------------------------------------------------
Sister Lindner is a dear friend from Atlanta...she is just a little slip of a woman...looks more like a teenage girl and that southern drawl just drips from her sweet little lips!!!! Sister's husband Bill is a Baptist Preacher and on Sundays after service, many gather at their home for a lovely potluck dinner. Once I was privileged to join them while on a visit and just swooned over this pie!!!! It has the smoothest lemon taste imaginable!! I've included a pie crust recipe that I just love...It is from a lady who has won so many Blue ribbons for her pies she could wallpaper her kitchen with them...when you taste the crust...you'll see why!! This recipe makes two pies.....you'll want them both, I promise!!
2 baked 9" pie shells cooled
2 cups sugar
1/4 cup plus 2 tabsp. cornstarch
1 stick butter, softened
2 tabsp. freshly grated lemon rind
1/4 cup plus 2 tabsp. FRESHLY SQUEEZED lemon juice (PLEASE DON'T RUIN THIS PIE WITH THAT BOTTLED STUFF..UGH!)
6 large egg yolks, beaten
2 cups milk
1 16 oz carton sour cream
Place sugar and lemon peel into a processor and process until lemon peel is finely minced. Place sugar mixture in a heavy-bottomed saucepan. Add cornstarch, butter and beaten egg yolks. Slowly stir in milk using a whisk over low heat, and stir constantly until thickened. This takes about 5-7 min. DO NOT SCORCH!! Cool completely in the refrigerator for at least 3 hours. When completely chilled, whisk in the sour cream and return to refrigerator while preparing the meringue!!
Preheat oven to 425*
In a mixing bowl, combine the following:
6 large egg whites, room temperature
pinch salt
1/4 teasp. cream of tartar
Beat well with electric mixer and slowly add in 1/2 cup granulated sugar. Beat until stiff, but not dry...just until meringue holds a stiff peak when beater is lifted. Divide the lemon filling between the cooled , baked crusts. Now top each pie with half of the meringue, making sure to seal the meringue all away around the edge of the pie touching the crust and mound high in the middle...use the back of a spoon to make little decorative swirls and peaks. Place pies in heated oven for about 6-10 minutes just long enough to set the meringue and slightly brown the top. Allow the pie to cool for at least 30 min before slicing. Chill any leftovers.
MADGE'S BLUE RIBBON PIE CRUST
recipe from the book A TASTE OF AMERICA..Jane and Michael Stern
5 cups all-purpose flour
1 teasp. salt
1 teasp. baking powder
2 1/2 cups Butter flavor Crisco shortening
1 teasp. vinegar
1 large egg
Mix flour, salt, and baking powder. Cut in shortening until mixture resembles cornmeal. In a one-cup measure, beat together egg and vinegar. Then fill up to 1 cup mark with cold water.
Mix together flour and egg mixture. It will be soft and sticky. Wrap dough in plastic wrap and chill 1 hour. Divide chilled dough into four (recipes says it makes 5 crusts, but I like a nice rim on my pies so I only get 4 out of a recipe).. On a well floured surface, roll dough out to approx. 1/4" thickness 2-3 inches wider than your pie pan. (I like to roll my dough out onto floured plastic wrap or waxed paper, it makes it easier to transfer to pie plate) Lightly flour the pie pan and fit dough into pan. Crimp the edges of the pie into a decorate border. Prick the bottom and sides of pie dough with a fork and chill 1 hour. To bake, heat oven to 425* Lightly dust pie with flour. Place a sheet of foil or parchment paper on top of crust ( be careful not to crush border) and fill with raw beans or raw rice. Bake for 12 minutes. Remove from oven and carefully remove paper and rice. Cool completely. Extra dough can be refrigerated if used within 1 week or else freeze shaped pie shells wrapped well for 3 months. ENJOY!
(10:49:59) : Anchoyade (Hot Anchovy Canape)
2 two ounce cans (approx. 100 g total) flat anchovy fillets
2 garlic cloves, chopped fine
1 tsp tomato paste
1 to 1+1/2 Tbs olive oil
2 tsp lemon juice
Freshly ground black pepper to taste
8 to 10 slices (1/2 in., 1.5 cm) fresh French bread
1 tsp finely chopped fresh parsley.
Drain the anchovies of the oil and soak in cold water for 10 minutes. Remove
from the water and pat thoroughly dry with paper towels. In a small bowl or
mortar, combine the anchovies, garlic, and tomato paste and mash with a
wooden spoon or pestle until very smooth. Dribble the oil in slowly, stirring
constantly, until the mixture becomes thick and smooth. Stir in the lemon
juice and black pepper. Under your oven's broiler toast the slices of French
bread lightly on one side. While the bread is still warm spread the anchovy
mixture on the untoasted side, pressing it into the bread with the back of a
fork or spoon. Place on a baking sheet and bake in a preheated 500F (260C)
oven for 10 minutes. Sprinkle with parsley and serve immediately. Serves 4
to 6 as an appetizer.
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