1 refrigerated pie crust (from 15-oz pkg) PECAN FILLING 1/3 cup sugar 1/2 cup dark corn syrup 3 tablespoons margarine or butter -- melted 1/8 teaspoon salt -- if desired 2 eggs 1/2 cup chopped pecans FILLING 1 cup hot milk 1/4 teaspoon vanilla 1 1/3 cups semi-sweet chocolate chips TOPPING 1 cup whipping cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla Chocolate curls -- if desired Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan. Heat oven to 350F. In small bowl, combine sugar, corn syrup, margarine, salt and eggs; beat 1 minute at medium speed. Stir in pecans. Pour into crust-lined pan. Bake at 350F for 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. While filled crust is cooling, in blender container or food processor bowl with metal blade, combine all filling ingredients; blend 1 minute or until smooth. Refrigerate about 1 1/2 hours or until mixture is slightly thickened but not set. Gently stir; pour into cooled filled crust. Refrigerate until firm, about 1 hour. In small bowl, beat topping ingredients until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator. |
2 lb ground beef (patinho) 3 large onions -- chopped 4 cloves garlic -- minced 1 can beer 6 ripe tomatoes, peeled,seeded and -- chopped OR 1 can tomatoes 2 tablespoons ground cumin 2 tablespoons dried oregano 4 chili peppers -- chopped 1 tablespoon dried chili 1 pinch cayenne pepper -- or to taste 2 bell peppers seeded and -- chopped 2 tablespoons canola oil 2 tablespoons olive oil 4 tablespoons corn flour 1 teaspoon brown sugar 1 tablespoon thyme salt and freshly ground pepper -- to taste 1/2 lb kidney beans cooked with 2 Tbs brown sugar -- (optional) 1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it browns.( this should take about half an hour) Set aside 2. In another pan cook onions in 2 tbs of the oil until it starts to change color. Stir in bell pepper and cook until soft. 3. Add garlic and cook 1 minute. 4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute. 5. Stir in browned beef,season with salt and pepper 6, Pour beer and cook until foam disappears 7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally. 8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times. 9. Add beans and some of the liquid they were cooked in. Cook 10 minutes. 10 Check seasonings. Serve topped with chopped green onions . |
2 dried porcini mushrooms 2 tablespoons margarine 2 leeks -- white part only, split, rinsed, diced 1 medium carrot -- diced 1 medium onion -- diced 1 large celery ribs -- diced 2 boned and skinned chicken breast halves 2 tablespoons flour 2 tablespoons dry white wine 4 cups chicken stock 1 cup nonfat sour cream 1 cup egg noodles -- finely cut salt and pepper Using a small pan, bring a cup of water to boiling and drop in the mushrooms. Cook uncovered over med-high heat for 10 mins., then drain the mushrooms, pat them dry, and slice thinly. Set aside. In a large saute pan, melt the margarine over low heat. Put in the leeks, carrots, onions, celery and chicken and stir gently. Cover and cook over low heat for 5 mins. Take cover off, stir the vegetables and turn the chicken and check for doneness. (The chicken should be 1/2 done.) Cover and cook another 5 mins. or until chicken is just done. Remove the chicken from the pan and set aside to cool. Sprinkle the flour over the melted margarine , vegetables and juices. Stir to cook over low heat for 2 mins. Slowly add the white wine and 2 cups of broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly, and allow to cok gently while you slice the chicken into thin bite-sized pieces. In a large frying pan, bring the remaining 2 cups of broth to boiling and add noodles. Cook 4 mins. or until almost done. Do not drain. Slowly add the noodle mixture to the hot vegetables and sour cream mixture. Add the chicken and the mushroom and bring back to boiling. Serve immediately. |
2 pounds shrimp -- fresh 1 whole lemon -- juice from 1 envelope unflavored gelatin 2 tablespoons water 1/3 cup lemon juice -- fresh 4 cups cream cheese 3/4 tablespoon sugar 2 tablespoons Italian parsley -- chopped 1 tablespoon lemon rind -- grated 1/2 teaspoon salt 1/4 teaspoon pepper 10 ounces plum preserves 3 tablespoons Pickapeppa sauce 1 head green leaf lettuce 1 whole lemon -- thinly sliced sprig Italian parsley -- garnish Cook shrimp in boiling water until done. Douse immediately in cold water. Drain, peel and devein. Chop half the shrimp into small pieces and set aside. Place remaining whole shrimp in a bowl and squeeze lemon juice over all pieces and toss. Cover bowl and set aside in a cool place. Combine gelatin, water, and lemon juice in a saucepan. Stir over low heat until gelatin is dissolved. Remove from heat. Beat together cream cheese, sugar, parsley, lemon peel, salt and pepper in a large bowl This is easier if cream cheese is soft at room temperature. Blend in gelatin mixture and fold in chopped shrimp by hand. Pour into a 6 1/2 cut ring mold and chill to firm. To serve: Layer lettuce on a serving plate and unmold salad on top. Combine plum preserves and pickapeppa sauce. Drizzle over mold. Garnish lettuce with lemon slices and parsley sprigs, and fill center of mold with whole shrimp. |
8 oz. self-rising flour 2 tbsp brown sugar 2 tbsp Ovaltine (original flavor) 4 oz. golden raisins 1 tbsp. dark molasses 1/4 c. milk Heat oven to 350 degrees. Put all ingredients into a large bowl and mix well. Pour mixture into a greased and floured 9 x 5 x 3 inch loaf pan. Bake for approximately 70 minutes or until a wooden pick inserted in the center of the loaf comes out clean. Remove from the pan. Cool thoroughly before slicing. |
Vegetable cooking spray 1/2 c Chopped onion 1/2 c Chopped celery 1/2 c Diced carrot 1/2 c Diced green pepper 1 Garlic clove; minced 14 1/2 oz Can no-salt added tomatoes -- undrained and crushed 1 1/2 tb Chili powder 1 tb No-salt-added tomato paste 1 tb Vinegar 1 ts Pepper 15 1/2 oz Red kidney beans (canned) -- drained and rinsed 8 Kaiser rolls (2-1/2 oz ea.) Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add the onion, celery, carrot, green pepper, and garlic; saute until tender. Stir in the tomatoes and next four ingredients. Cover, reduce the heat, and simmer ten minutes. Add the kidney beans and cook an additional five minutes or until thoroughly heated. Cut a 1/4" slice off the top of each kaiser roll; set it aside. Hollow out the center of each roll, leaving a 1/2"-thick shell; reserve the insides of rolls for other uses. Spoon the bean mixture evenly into the rolls; cover with the top slices. Serve immediately. Per Serving: Calories: 231 Protein: 10 grams Carb: 45 grams Sodium: 409 mg Fat: 2 grams (8% of calories) * Source: Cooking Light Cookbook 1993 * Published in "Nutrition Action Healthletter" (January/February 1994) * Typed for you by Karen Mintzias |
------------------------------SOUTHERN LIVING------------------------------ 1 c Cornmeal; sifted 1 1/2 c Boiling water 1 c Milk 2 ts Baking powder 1 ts Salt 2 Eggs; slightly beaten 2 tb Butter 1 cup corn meal; sifted 1-1/2 cups boiling water 1 cup milk 2 teaspoons baking powder 1 teaspoon salt 2 eggs; slightly beaten 2 tablespoons butter Pour boiling water over corn meal slowly, stirring until smooth. Stir in butter and salt. Let cool slightly. Add milk and beaten eggs. Mix well and LASTLY fold in baking powder. Pour into lightly-greased baking dish and bake at 375-400 degrees for 40 minutes or until brown. Spoon out and serve immediately with butter or gravy. Source: Savannah Style, Southern Living Hall of Fame, A Cookbook by The Junior League of Savannah, Inc. ----- |
6 oz Jumbo pasta shells 1 tb Vegetable oil 1 md Onion, chopped 1 md Clove garlic, minced 16 oz Vegetarian refried beans 1 tb Chili powder 1 t Ground cumin Hot red pepper sauce -to taste 2 1/2 oz Sliced black olives 6 oz Shredded Monterey Jack -or pepper Jack cheese Salsa for serving 1. Cook shells according to package directions. 2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute. 3. Drain pasta, shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute. Posted By [email protected] (Rebecca Radnor) On rec.food.recipes or rec.food.cooking |
1/2 lb Bacon,cut up and fried crisp 1/2 c Bacon grease 1/2 c Diced onion 1/2 c Chopped celery 3 tb Sugar 1 tb Flour 1 1/2 ts Salt 1 1/2 ts Celery seed 1 1/4 ts Pepper 1/3 c Vinegar 1/3 c Water 5 Or 6 medium cooked potatoes, -diced large 1 Package hot dogs (optional) Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. add water and vinegar. Cook until slightly thickened. Pour into potatoes combined with the bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top and broil 4" from heat. From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl |
2 ea Onions 1 ea Egg; beaten 1 1/2 c Chick pea flour; besan -OR- 3/4 c -all purpose flour & 3/4 c -whole wheat flour 1 c -Cold water, approx. 1/2 ts Cumin, ground 1 pn Cayenne 2 tb Cilantro, fresh; chopped "These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour (besan) at an Indian grocery store." "Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer." Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 22/93 posted by Anne MacLellan |