1 Can (about 8 oz) crushed
-pineapple in juice,
-undrained
1/2 c MARIE’S Glaze for Peaches
1/2 ts Grated fresh ginger OR
1/4 ts Ground ginger

In small bowl, combine undrained pineapple, glaze and
ginger. Cover; refrigerate until serving time. Use
sauce as a dip for hot egg rolls or chicken nuggets or
use to baste chicken or ribs during broiling or
grilling. Makes about 1 1/2 cups sauce.
TIP: Fresh ginger can be found in the produce section
of most supermarkets and in Oriental markets. When
buying fresh ginger (gingerroot), select a piece that’s
firm and heavy; avoid shriveled pieces. To store, wrap
and refrigerate up to 1 week or freeze up to 3 months.
Purchase ground ginger as you do other spices and store
in cool, dry dark place.

MMMMM

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruit
Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Granny Smith apples
6 tablespoons unsalted butter
1/2 cup plus 1 tablespoon sugar
1 teaspoon cinnamon
Pinch allspice
Pinch nutmeg
3/4 cup sweetened dried cranberries
1 1/2 teaspoons cornstarch dissolved in 2 Tbs cold water
5 sheets (14-by-18-inch) phyllo dough

Peel, core and quarter the apples. Cut each quarter in half
and then each wedge into three pieces (you will have apple
chunks).

In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons
of the butter over medium-high heat. Add the sugar and
cook, stirring, until the butter and sugar melt together,
turn light brown and have the consistency of peanut butter.
Add the apples car efully (the sugar mixture is very hot).
With a wooden spoon, mix the apples carefully with the
caramel. The caramel will harden; don’t worry, it will melt
again. Mix together the cinnamon, allspice and nutmeg and
sprinkle evenly over the apples. Cook the apple mixture,
stirring often, until the caramel melts and the apples
soften and start to look cooked.

Stir in the cranberries and the cornstarch mixture. Cook
for 2 to 3 minutes, until the juices in the pan thicken and
take on a glossy appearance. Transfer the apple-cranberry
mixture to a shallow dish and let cool.

Preheat the oven to 350 degrees. Line a baking sheet that
has a raised rim all around with parchment paper.

Melt the remaining 3 tablespoons of butter. Lay a sheet of
phyllo on the prepared baking sheet. Brush the phyllo sheet
lightly with the melted butter. Place the next sheet of
phyllo on top and brush it with butter. Repeat with the
remaining sheets, but do not butter the top sheet. Reserve
a bit of melted butter to brush on top of the finished
strudel. Place the apple-cranberry mixture in a strip along
the long side of the phyllo, about 1 inch in from the edge.
Using the parchment to help keep th ings together, roll up
the phyllo to form a long log. Adjust the roll’s position
on the baking sheet so it is not touching the sides of the
sheet. The roll will leak while it cooks, so make sure it
is on the parchment paper. Brush the top of the roll with
the reserved melted butter. Bake in the preheated oven for
25 to 30 minutes, until the roll is nicely browned. Let it
sit at least 15 minutes before serving.

Per serving: 247 calories, 2 gm protein, 43 gm
carbohydrates, 9 gm fat, 19 mg cholesterol, 5 gm saturated
fat, 96 mg sodium

The Washington Pos

– - – - – - – - – - – - – - – - – -

NOTES :

This is a delicious alternative to the traditional pie. The
only sticking point (literally) is in trying to get the
strudel off the baking sheet when it’s done. The easiest
method is to leave the strudel on the parchment paper and
move it onto a plat ter with the parchment still beneath
it, cutting away the excess. If you don’t want to risk
breaking the strudel, slice and plate it in the kitchen, or
make individual strudels, which are easier to handle.

In the morning (or the night before), combine in a
plastice container:

1 cup (before cooking) of brown rice (basmati) cooked in vegatable broth
instead of water.
1/2 can spiced italian tomatoes
1/2 bunch parsley
1/2 can small brown beans (seasoned version)
6-12 fresh or canned oyster mushrooms

Mix. Nuke for 3 minutes at high for lunch. Yummee!

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — above
Filling:
2 1/2 cups milk
2/3 cup sugar
1 Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter — softened
2 teaspoons vanilla extract
2 large bananas — sliced
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
saucepan; whisk once to
mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a
mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat
then whisk about a third
of it into the egg mixture. Return milk and sugar mixture to a boil once
more and whisk in the egg
mixture, whisking constantly until the filling thickens and comes to a boil.
Allow to boil, whisking
constantly, for about 30 seconds. Remove from heat, whisk in butter and
vanilla; pour into a
nonreactive bowl. Press plastic wrap against the surface of the filling and
chill until it is
approximately 75 degrees. Fold the bananas into the cooled filling and
spread it evenly in the cooled
crust. To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a
hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
Spread the cream over the
filling, making sure it touches the edges of the crust all around.
COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup
sugar. Substitute 1/2
cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the
cornstarch is mixed.
After the filling has cooled, fold in 1/2 cup toastedsweetened coconut.
After covering the pie with the
whipped cream, (you may add up to 1/4 cup coconut cream to the cream before
whipping it to
replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened
coconut. (To toast
coconut, place it on a jelly roll pan on the middle rack of a preheated 325
degree oven for about 15
minutes. Stir often so that the coconut colors evenly to a light golden brown.)
Yield: one 9-inch pie

– - – - – - – - – - – - – - – - – -

1/2 c Honey
1/4 c Peanut butter
2 tb Soy sauce
1 tb Fresh cilantro, chopped
1/8 ts Crushed red pepper

Yield:3/4 cup

Combine all ingredients, mix until well blended.
Serve with grilled, broiled or sauteed chicken.

From the recipe files of Suzy.Q

—–

———————————–SAUCE———————————–
1 c Plain yogurt
1/2 ts Dried mint leaves
1/4 ts Salt

———————————-FILLING———————————-
1/2 lb Ground lamb or beef
1/2 c Chopped onion
1/4 c Shredded carrot
2 tb Pine nuts or slivered
-almonds
2 tb Chopped fresh parsley
1/2 ts Dried mint leaves
1/4 ts Dried oregano leaves
1/4 ts Salt
1/8 ts Pepper
1 ts Grated lemon peel
1 tb Lemon juice
1 Garlic clove, minced

———————————-BISCUITS———————————-
1 Can Pillsbury Grands!
-Refrigerated Buttermilk
-or Flaky Biscuits
1 ts Sesame seed

In small bowl, combine all sauce ingredients. Let stand while
making meat pies. Heat oven to 375 degrees. In large skillet
over medium heat, cook lamb and onion until meat is no longer
pink and onion is tender, stirring occasionally; drain. Add
remaining filling ingredients; cook and stir for one minute.
Remove from heat. Separate dough into 8 biscuits. Press or
roll each biscuit into 5 inch circle. Place scant 1/4 c filling
in center of each biscuit. Fold dough over filling to form half
circle. Press edges together, seal with fork. Place on
ungreased cookie sheet. Sprinkle tops with sesame seeds;
lightly press into biscuits. Bake for 13 to 15 minutes or until
golden brown. Immediately remove from cookie sheet. Serve hot
meat pies with sauce. (1 cup sauce)

—–