January 22nd, 2007 by alice
Tags: Crab, Quiche
INGREDIENTS
- 1 baked9 inch pie shell(if using a store pie crust, bake it in your own glass pie plate as the tins frequently leak.)
- 1teaspoonbutter
- 1smallonion, chopped
- 1/2cupmushrooms, sliced
- 1 1/2cupscrabmeat
- 1/3cupmozzarella cheese
- 4eggs
- 1/2cupmilk
- 1 1/4cupswhipping cream
- paprika
- 1tablespoonfresh parsley, chopped
DIRECTIONS
- Preheat oven to 325°; in heated butter, saute onion and mushrooms until translucent and soft; place crabmeat on bottom of pie crust; pour onions and mushrooms over crabmeat; sprinkle cheese on next.
- Beat eggs well; add milk and cream and combine thoroughly; place pie plate on a rimmed baking sheet and place both on oven rack; pour cream mixture into pie crust; sprinkle with paprika and parsley.
- Bake for 35-40 minutes or until center is firm and cooked through.
Posted in Recipes | No Comments »
January 22nd, 2007 by alice
Tags: New, Pumpkin, Recipe, Soup, Zealand
INGREDIENTS
- 4cups peeled choppedpumpkin
- 90gbutter
- 3cupswater
- 1cupmilk
- 2tablespoonsflour
- freshly gratednutmeg(to taste)
- 1egg yolk (optional)
- salt
- pepper
- 1onion, finely chopped
- croutons(to serve)
DIRECTIONS
- Cook pumpkin and onion in 60 grams (2oz) butter for 10 minutes, stirring constantly.
- Add water and cook gently until pumpkin is very tender.
- Push through a sieve or pureé in blender with a little of the milk.
- Melt remaining butter in clean pan and stir in flour, then pumpkin pureé and remaining milk stirring until well blended.
- Season with salt, pepper& nutmeg.
- Simmer 20 minutes.
- If desired take out a little soup, blend with egg yolk and stir back into big soup mixture just before serving.
Posted in Recipes | No Comments »
January 22nd, 2007 by alice
Tags: Ear, Tips, Wax, Wieners
INGREDIENTS
- 8tablespoonsmargarine, melted
- 24cocktail franks
- 1/2cupmustard
- 1/2cupmayonnaise
- 24 sturdytoothpicks
- 24smallcotton balls
DIRECTIONS
- Melt the margarine in a small pan over low heat.
- Place the franks on a broiling pan and brush them with the melted butter.
- Broil the franks until they are evenly browned (turn 2 or 3 times).
- Combine the mustard and mayo in a small bowl and set aside– this will be the ear wax.
- Stick each frank on a tooth pick.
- Wet the cotton balls slightly in order to compact them and stick one on the other end of the tooth pick– this is your Q-tip.
- Place the small bowl of ear wax in the middle of a platter and arrange the franks on Q-tips around the bowl.
- Dip franks in ear wax to eat.
Posted in Recipes | No Comments »
January 22nd, 2007 by alice
Tags: Melba, Peach
INGREDIENTS
- 1/2cupsugar, plus
- 1tablespoonsugar, divided
- 1cupwater
- 1/2lemon, juice of
- 2peaches, halved and pitted
- 1/2cupraspberries
- vanilla ice cream
DIRECTIONS
- Bring 1 cup sugar and the water to a simmer and cook until sugar is dissolved; add lemon juice and peaches and simmer until peaches are tender, about 10 minutes (test with the tip of a knife); Drain peaches and let cool enough to handle; remove peach skins and chill peaches; press raspberries through a fine sieve and catch juice in a bowl; add the remaining 2 T sugar and stir to dissolve.
- To serve, ladle raspberry sauce into 2 shallow soup plates; place 2 peach halves and a small scoop of ice cream in each.
Posted in Recipes | No Comments »
January 22nd, 2007 by alice
Tags: Apple, Cider, Doughnuts, Fried
INGREDIENTS
- 3tablespoonsgranulated sugar
- 2 1/2teaspoonscinnamon, divided
- 2cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonsbaking soda
- 1/4teaspoonsalt
- 2largeegg whites, lightly beaten
- 2/3cup packedbrown sugar
- 1/2cupapple butter
- 1/3cuppure maple syrup
- 1/3cupapple cider
- 1/3cupnonfat vanilla yogurt
- 3tablespoonscanola oil
- 1teaspoonvanilla extract
DIRECTIONS
- Prheat oven to 400 degrees.
- Spray the molds of 2 mini bundt cake pans (6 cakes per pan) with nonstick cooking spray.
- In a small bowl combine the granulated sugar and 1/2 tsp cinnamon.
- Distribute this cinnamon/sugar mixture evenly amongst the cake pans, shake out the excess onto a sheet of wax paper and return to bowl for use at the end of the recipe.
- In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside.
- In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract.
- Add the dry ingredients and stir just’til moistened.
- Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold).
- Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds.
- Bake 10-12 minutes or’til a wooden pick inserted in a doughnut comes out clean.
- Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.
Posted in Recipes | No Comments »
