March 14th, 2008 by alice
Tags: Broccoli, Quiche
INGREDIENTS
-
PIE CRUST
- 1cupflour
- 1dashsalt
- 1/2cupCrisco shortening
- 1/4cupwater
-
FILLING
- 1cupbroccoli, chopped, rinsed and drained(frozen works well, too(thaw it first)
- 3eggs
- 1/2teaspoonsalt
- 1dashnutmeg(sounds weird(is necessary)
- 1/2cup finely choppedonions
- 1cupswiss cheese
- 1/2cupmilk
DIRECTIONS
- PIE CRUST:.
- Place flour and salt in bowl. Stir to mix.
- Cut in shortening with fork until crumbs are the size of croutons.
- Add water.
- Mix with table fork until well blended.
- Dust rolling pin with flour on all sides.
- Roll dough out on lightly floured dough board to between 1/16″ and 1/8″ thick.
- Roll dough loosely around rolling pin and hold over 9″ pie pan.
- Unroll into pie pan.
- Press dough down into crevices of pie pan, making sure it drapes over the edges.
- Trim dough edges (it’s good to allow about 1/4″ or so over the edge of the pan. Dough shrinks in cooking.).
- Place in 350 degree oven for 5 to 10 minutes, just till it’s dry.
- Using a plastic spatula, press out bubbles.
- Set aside.
- FILLING:.
- In a small bowl, beat eggs with a fork, just lightly.
- Place eggs and rest of ingredients in the dried pie crust.
- Place on center rack of oven.
- Bake at 350 degrees 45 minutes, or till a knife inserted in center comes out clean.
- Remove from oven.Let stand 5 minutes.
- Serve with fruit salad or light soup (or both!:-).
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March 14th, 2008 by alice
Tags: Bundles, Phyllo, Pineapple
INGREDIENTS
- 1 (8 ounce)cancrushed pineapple, undrained
- 3tablespoonssugar
- 1tablespooncornstarch
- 2teaspoonsbutter
- 1/2teaspoon gratedlemon rind
- 1 1/2teaspoonslemon juice
- 16sheets commercial frozen phyllipastry dough, thawed
- 1cupbutter, melted
DIRECTIONS
- Drain pineapple, reserving 2 tbls. juice.
- Combine sugar and cornstarch in a small saucepan; stir well.
- Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils.
- Boil 1 minute, and remove from heat.
- Add crushed pineapple, butter, lemon rind and lemon juice; stir until butter melts. Set aside.
- Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
- Lightly brush phyllo with melted butter.
- Top with another sheet of phyllo, and brush with butter.
- Spoon about one fourth of pineapple mixture in center of phyllo.
- Fold sides of phyllo over pineapple mixture, wrapping filling like a package.
- Wrap phyllo package in another sheet of buttered phyllo.
- Draw edges of phyllo up and over package, twisting and squeezing together in center.
- Pull ends up and out to resemble a flower.
- Place on lightly greased baking sheet; repeat with remaining phyllo and filling.
- Brush all bundles with melted butter.
- Bake at 375F for 15 minutes or until golden brown.
- Serve warm.
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March 14th, 2008 by alice
Tags: French, Overnight, Toast
INGREDIENTS
- 4tablespoonsbutter
- 10slicesbreador challah
- 7eggs
- 1 3/4cupsmilk
- 1/4cupsugar
- 2tablespoonsreal maple syrup
- 1 1/2teaspoonsvanilla
- 1/2teaspoonsalt
DIRECTIONS
- Spread butter over the bottom of a large baking sheet with 1″ high sides (like a jelly roll pan).Arrange bread slices on the pan.
- Combine the remaining ingredients, whisking well.
- Pour evenly over the bread slices.Turn the slices to coat both sides.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400°FRemove plastic wrap and bake for 10 minutes.
- Turn slices over and bake until golden brown, about another 5 minutes.
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March 14th, 2008 by alice
Tags: Carne, Empanadillas, Masa, Para, Picadillo, Sin
INGREDIENTS
- 2cupstextured vegetable protein
- 1 1/2cupswarm water
- extra-virgin olive oil
- 1white onion, chopped
- 2garlic cloves, crushed
- 1green bell pepper, chopped
- 8ouncestomato sauce
- 1/2teaspoonthyme
- 1bay leaf
- 1/2teaspoonoregano
- 1/4teaspoonpepper
- 1/4cupwhite vinegar
- 10-12green olives, chopped
- 5capers
- salt
-
Masa para Empanadillas
- 3cupsall-purpose flour
- 1teaspoonsalt
- 1teaspoonbaking powder
- 1/2cup nonhydrogenatedvegan margarine
- 1/2cupvegetable shortening
- 1/2cupwarm water
- flour, as needed
DIRECTIONS
- Rehydrate the TVP.
- Now add oil to large skillet.Cover bottom and heat on high.When it begins to smoke add onions, garlic and peppers.When onions are translucent add the remianing ingredients.
- Simmer over low heat for 30 minutes.
- Liquid should be half.
- Masa para Empanadillas:.
- Makes 16 large.
- Feel free to stuff with the picadillo or what you want.
- Combine first 3 ingedients then add the next two and blend with hands until you get a coarse meal Add water and mix well.Add more flour and/or water as needed until you get a soft dough.Knead.It should be smooth and elastic.Let rest for 30 minutes.
- On lightly floured surface, roll into log.cut into 2 inch rounds.With lightly floured pin roll out until abou 5 inches diameter.
- Now place filling in circle center.About 2 heaping tablespoons Seal edge by moistening with water.Fold and press with fork to seal.Pierce the top carefully to let steam escape.
- Refrigerate for 30 minutes.
- Peheat oven to 375°F
- Place empanadillas on large baking sheet and bake 20 minutes or until browned.Cool 5 minutes. Serve.
- They don’t last more than 2 to 3 days in refrigerator baked.Freeze before baking to store.They will last for months.
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March 14th, 2008 by alice
Tags: Cajun, Dressing
INGREDIENTS
- 1lb hotbulk pork sausage
- 1smallonion, chopped
- 1smallgreen pepper, chopped
- 1 1/2stalkscelery, chopped
- 1 (1 1/4 ounce)envelope instantchicken noodle soup mix
- 1cup uncookedlong grain rice
- 3cupswater
DIRECTIONS
- Brown sausage in a Dutch oven, stirring to crumble; drain. Add remaining ingredients, and stir well.
- Place mixture in a lightly greased 12-x8-x 2 inch baking dish. Cover and bake at 350°F for 1 hour or until moisture is absorbed.
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