March 4th, 2007 by alice
Tags: Cheddar, Pastry, Rosemary
INGREDIENTS
- 2 1/2cupsall-purpose flour
- 1 1/2teaspoons fresh snippedrosemary
- 1/2teaspoonsalt
- 2/3cupshortening
- 1/2cupwhite cheddar cheese, finely shredded
- 7-8tablespoons coldwater
DIRECTIONS
- In a large mixing bowl, blend flour, rosemary and salt.
- Cut in shortening until pea-sized.
- Stir in cheese.
- Sprinkle in water slowly and mix unil all the dough is moistened.
- Divide dough in half.
- Form each half into a ball.
- Roll out one ball into a circle 13″ in diameter on a lightly floured surface.
- Transfer gently to pie pan, being careful not to stretch.
- Fill.
- Roll remaining dough into a 12″ round.
- Place on top of filling.
- Trim 1/2 inch beyond the edge of the plate.
- Seal edge as desired.
- With a small, sharp knife cut slits into the top of the pie for the release of steam.
- Cover edge of pie with foil to prevent over browning.
- Bake 25 minutes at 375F, remove foil.
- Bake another 25-35 minutes until top is brown and filling is bubbly.
- Cool on a wire rack.
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March 4th, 2007 by alice
Tags: Mjs, Olives, Pinenuts, Rice, Saladrugula
INGREDIENTS
- 3cupscanned chicken broth
- 2cupslong-grain rice
- 5tablespoonsolive oil
- 3/4cup slivered pitted mediterraneanolives, such as kalamata(about 4 ounces)
- 2tablespoonsfresh lemon juice
- 1 (1 1/2 ounce)package fresharugula, stemmed, chopped
- 3green onions, minced
- 1/2cuppine nuts, toasted
- 1/3cup freshly gratedromano cheese
DIRECTIONS
- Bring 3 cups chicken broth to boil in heavy medium saucepan.
- Add rice.
- Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes.
- Turn off heat and let stand 5 minutes.
- Fluff rice with fork.Transfer to large bowl.
- Mix in 5 tablespoons olive oil, then add remaining ingredients.
- Season salad to taste with pepper.
- (Salad can be prepared 4 hours ahead. Let stand at room temperature.).
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March 4th, 2007 by alice
Tags: Caramel, French, Oven, Toast
INGREDIENTS
-
Topping
- 1cup firmly packedbrown sugar
- 6tablespoonsmargarine
- 1/3cupwhipping cream
- 1tablespoonlight corn syrup
-
French toast
- 3eggs
- 1/2cupmilk
- 1tablespoonvanilla
- 8slicesFrench bread, 3/4 inch thick diagonal
- 3pecans or othernuts, you prefer
DIRECTIONS
- Lightly oil 13X9 inch baking dish.
- In saucepan, combine all topping ingredients, mix well.
- Cook over medium heat until smooth stirring constantly.
- Do not let it boil or the cream will curdle.
- Spread in dish.
- Add your nuts.
- Beat eggs in shallow bowl.
- Add milk, vanilla beat well.
- Dip each bread slice in egg mixture until all the egg is gone, place slices over topping.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 400F.
- Uncover dish and bake for 20 to 25 minutes.
- When done, let stand for five minutes; invert onto serving platter, scraping any caramel topping left in the dish.
- Serve immediately.
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March 4th, 2007 by alice
Tags: Chiffon, Pie, Potato, Sweet
INGREDIENTS
-
For Pie
- 3/4cupsugar
- 1envelopeplain gelatin
- 3 slightly beatenegg yolks
- 3/4cupmilk
- 1/4teaspoonsalt
- 1/2teaspoonground cinnamon
- 1/2teaspoonground nutmeg
- 1 1/4cups cookedmashed sweet potatoes
- 1 bakeddeep dish pie shell or2regularpie crusts
-
For Meringue
- 3egg whites
- 1/3cupsugar
DIRECTIONS
- In saucepan combine sugar, gelatin, salt, egg yolks and milk.
- Cook stirring constantly until mixture comes to boil.
- Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.
- Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.
- Fold potato mixture into egg whites and turn into baked pie shell (s).
- Chill until firm.
- Top with whipped topping when serving, if desired.
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March 4th, 2007 by alice
Tags: Chicken, Pie, Pot
INGREDIENTS
- 1 (14 1/2 ounce)canchicken broth
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper
- 1-1 1/2cupmilk
- 3tablespoonsbutteror margarine
- 1mediumonion, chopped
- 1/3cupall-purpose flour
- 2cups dicedcooked chicken
- 1bag del solfrozen vegetables(brocolli, cauliflower, and carrot combination)
- 1teaspoonitalian seasoning
- 2 frozenpie crusts(9 inch)
- 1egg, slightly beaten
DIRECTIONS
- Preheat oven to 400 degrees.
- Pour chicken broth, salt and pepper into measuring bowl, add enough milk to equal 2 1/2 cups.
- Melt butter in large saucepan over medium heat.
- Add onion and cook for 3 minutes.
- Stir in flour until well blended.
- Gradually stir in broth mixture.
- Cook, stirring constantly until sauce thickens and boils.
- Add chicken, vegetables, and italian seasoning.
- Place 1 pie shell into the bottom of 1 1/2 quart deep casserole dish.
- Add chicken and vegetable mixture.
- Place remaining pie shell on top of casserole.
- Brush pie shell with beaten egg.
- Bake about 30 minutes or until crust is golden brown and filling is bubbling.
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