May 9th, 2006 by alice
Tags: Chefspple, Mean, Rustic, Tarts
INGREDIENTS
-
Streusel yields 3 cups
- 1cupunbleached all-purpose flour
- 1cupgranulated sugar
- 8ouncesunsalted butter, cut into small pieces and frozen
-
Tart Filling
- 8granny smith apples, cored, peeled and cut into 1/2 inch cubes, about 4 cups(2 pounds)
- 1/2cupunsweetened applesauce
-
Rustic pie dough
- 2cupsunbleached all-purpose flour, plus extra for dusting
- 1/4cupgranulated sugar
- 8ouncesunsalted butter, chilled, cut into small pieces
- 1tablespoonpure vanilla extract
- 2tablespoonswater
DIRECTIONS
- For the Streusel: In a food processor fitted with a steel blade or by hand with pastry cutter, combine ingredients into a coarse meal- Set aside.
- To prepare dough: In a food processor fitted with the steel blade or by hand with a pastry cutter, combine ingredients in a bowl until mixture just comes together.
- Turn dough out onto a lightly floured surface.
- Gather into a ball, wrap in plastic wrap and chill until firm, at least 2 hours.
- To assemble tarts: Line a baking sheet with parchment paper.
- Lightly dust a work surface and rolling pin with flour.
- Roll chilled dough to about 1/8-inch thickness; cut into eight 5-inch circles.
- Gather scraps together and reroll dough if necessary.
- Spoon 1 tablespoon applesauce onto each circle.
- Mound 1/3 cup apples over applesauce.
- Taking opposite sides of the dough of each pie, gently stretch each side up and over the filling, pressing dough together at the center.
- Continue to work around the pie, repeating this process with other sections, ensuring that dough will not unfold and open during the baking process.
- Preheat oven to 375*F.
- Place pies at least 2 inches apart on baking sheets.
- Mound 1/3 cup streusel on top of each pie.
- Bake until the crust is golden brown, about 30 minutes.
- Rustic Tarts should be served warm.
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May 9th, 2006 by alice
Tags: Casserole, Layer
INGREDIENTS
- 1cuprice
- 1cupcorn
- 2 (8 ounce)canstomato sauce
- 1/2cup choppedonions
- 1/2cup choppedgreen peppers
- 3/4lb uncookedground beef, seasoned
- 4slicesbacon, cut in half
- salt and pepper
- 1cupwater
DIRECTIONS
- Preheat oven to 350°.
- In a 2 Qt casserole, layer the rice and the corn and the salt and pepper.
- Pour 1 8 oz can of tomato sauce and half of the water over the first two layers.
- Now, add the onions and green pepper; then the ground beef.
- Pour over the second can of tomato sauce and 1 can of water.
- Cover with the bacon.
- Cover & bake for 1 hour.
- Uncover and bake for 30 minutes more.
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May 9th, 2006 by alice
Tags: Central, Grand, Strata
INGREDIENTS
- 6-7slicesItalian bread, leftover(You can use 6-7 slices sourdough bread instead)
- 2cupsbroccolior spinachor zucchini, prepared
- 4-5sliced mushrooms
- 1/2cuponions, diced
- 1cupmozzarella cheese, grated
- 1/2cupparmesan cheese, grated
- 1teaspoonblack pepper
- 2tablespoonsfresh basil, chopped(1 tsp dried)
- 5eggs
- 1quarthalf-and-half cream(substitute part or all milk if preferred)
- 6tablespoonsbutter
DIRECTIONS
- To Prepare Vegetables: broccoli: Cut into thin slices.
- Peel woody stems.
- Blanche in boiling water for 2- 3 minutes depending on the size of your pieces.
- Plunge into cold water.
- Drain and reserve.
- Spinach or Chard: Use frozen chopped spinach or chop fresh greens and blanch about 1 minute in boiling water.
- Drain thoroughly in colander.
- Zucchini: Slice or dice and sauté with onions and mushrooms.
- To Assemble: Sauté the onions, mushrooms and zucchini (if selected) and mix with prepared vegetable of choice.
- Mix in fresh basil.
- Set aside.
- With a wire whisk beat the eggs, add the milk and/or cream and season carefully with salt and pepper.
- Remove the crusts from the bread.
- Butter the bottom and sides of an 8 ½” x 11″ ovenproof pan and cut enough bread to cover the bottom.
- (cut pieces to fit snuggly) Spread vegetables over bread and top with grated cheeses.
- Pour egg mixture over all.
- Top with remaining bread.
- Pressing it slightly into egg mixture.
- Dot with butter, Cover and refrigerate overnight or for a minimum of 2 hours.
- Bake at 350 degrees until custard is set and dish is browned on top.
- (50- 60 minutes).
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May 9th, 2006 by alice
Tags: Salad, Sandwiches, Turkey
INGREDIENTS
- 3/4cupmayonnaise(I used Kraft’s Light Mayonnaise)
- 1tablespoonhoney mustard
- 1/2teaspoondried dill weed
- 1/4teaspoonsalt
- 2cups cut-upturkey
- 1/2-1tablespoon finely choppedonions
DIRECTIONS
- In a medium size bowl, add the mayo, mustard, dill and salt; mix well.
- Add the turkey and onion; stir and mix well.
- This is enough to make 2 and a half hearty sandwiches.
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May 9th, 2006 by alice
Tags: Popcorn, Snack
INGREDIENTS
- 1cuppecan halves
- 1cupblanched almonds
- 8-10cupspopped popcorn
- 1 1/3cupssugar
- 1cupbutter(no substitute)
- 1/2cupcorn syrup(white)
- 1/2teaspooncream of tartar
- 1/2teaspoonbaking soda
- 1teaspoonrumor vanilla flavoring
DIRECTIONS
- Heat oven to 300°F.
- Spread nuts on a cookie sheet and toast lightly, about 10-15 minutes.
- Cool Mix with popcorn in a large buttered bowl.
- Combine sugar, butter, corn syrup, and cream of tartar in a heavy saucepan.
- Boil for 5 minutes, or until mixture reaches hard ball stage (forms a hard ball when dropped into cold water).
- Remove from heat, stir in baking soda and flavoring.
- Pour over popcorn mixture.
- Mix with a large spatula to coat popcorn and nuts.
- Turn out on a large buttered cookie sheet and press lightly.
- Cool until hard, break into pieces.
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