Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

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Popularity: 4% [?]

Title: Oatmeal Cookies *****
Categories: Low-cal, Cookies
Yield: 6 servings

3 ea Cup Rolled Oats 2 ea Tbsp Light Sesame Oil
1 ea Cup Flour (unbleached) 1 1/2 ea Cup Apple Juice
1/4 ea 4 tsp Salt 1 ea Tbsp Honey (opt)

Raisins and/or nuts (optional)
Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in
a bowl. Add the oil and mix. Add the juice (plus remaining
ingredients, if desired.) If the dough seems too dry, add more juice.
Drop by the teaspoonful onto a greased cookie sheet and flatten
slightly to ensure a crisper cookie. Bake until golden brown, about
15-20 minutes.
VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use
oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
instead of apple for sweeter cookies. * To use leftover oatmeal, use 1
cup juice and 2 T honey or other sweetener.

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Popularity: unranked [?]

Title: WHITE CHOCOLATE-COCONUT TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

-Dottie Cross TMPJ72B
4 tb (1/2 stick) unsalted butter
8 oz White chocolate; finely chop
1 c Shredded sweetened coconut;
-divided
1 Large egg yolk; at room
-temperature
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not
simmering, water. Add the white chocolate and melt,
stirring occasionally, just until smooth. Remove from
the heat and whisk in 1/4 cup of the coconut, the egg
yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together.
Cover tightly with plastic wrap and refrigerate until
firm, at least 3 hours or overnight. Using a melon
baller, scoop up the mixture and roll into 1-inch
balls. Roll each ball in the remaining coconut,
pressing the coconut on so it will adhere. Refrigerate
until ready to serve. (The truffles can be prepared up
to 3 days ahead, tightly covered, and refrigerated, or
frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C

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Popularity: 2% [?]

Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Popularity: 3% [?]

Girdle Scones (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Tip:- To test for the correct heat of the girdle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.

Sift the flour into a bowl. Add the other dry
ingredients and mix. Rub in the butter. Add the syrup
and sufficient milk and mix with a palette knife to a
soft consistency. Turn On to a floured surface and
roll quickly and lightly (handle as little as posible)
to about 1/4 inch thick. Cut in rounds. Grease and
heat the gridle and, with a slice or broad knife, turn
once until brown on both sides. Serve freshly baked,
spread with butter.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Popularity: 3% [?]

Title: New Year’s Sherried Figs
Categories: Fruits, Holiday
Yield: 1 recipe

Place plenty of California dried figs in a bowl. Cover with California
sherry. Turn occasionally so all figs are well soaked in the sherry. Let
them stand for 24 hours or longer. Drain and roll lightly in
confectioners’ sugar. Keep the sherry for pudding sauce. These Sherried
Figs are guaranteed to disappear like the Old Year at midnight!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

BARBECUE SAUCE (CHEF PAUL PRUDHOMME)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/2 ts Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper
—–MAIN INGREDIENTS—–
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange)
1 x Rind pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
1 x Rind pulp from 1/4 lemon
2 tb Minced garlic
1 t Tabasco sauce
4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl
and set aside. In a 2-quart saucepan fry the bacon
over high heat until crisp. Stir in onions, cover pan,
and continue cooking until onions are dark brown,
about 8 to 10 minutes, stirring occasionally. Stir in
the seasoning mix and cook about 1 minute. Add the
stock, chili sauce, honey, pecans, orange juice, lemon
juice, orange
and lemon rinds and pulp, garlic, and Tobasco,
stirring well. Reduce heat to low; continue cooking
about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour
into a food processor
or blender and process until pecans and bacon are
finely chopped. This sauce may be used to barbecue
chicken, pork or ribs. Makes about 5 cups.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

ALMOND DOUBLE CHIP COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine,
softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375′F. Line cookie sheets with parchment paper or
leave ungreased. Beat butter and brown sugar in large bowl until
creamy. Beat in egg and almond extract. Combine flour, baking soda
and salt in small bowl. Blend in butter mixture. Stir in semisweet
and vanilla milk chips and almonds. Drop dough by rounded
tablespoonfuls, 3″ apart, onto prepared cookie sheets. Bake 8-10
minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

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Popularity: 4% [?]

Title: FROZEN CUSTARD
Categories: Desserts
Yield: 1 servings

2 c Milk
2 tb Flour
1 c Sugar
1 ds Salt
1 tb Butter
2 Eggs
1 cn Milk, condensed
2 ts Vanilla

Combine milk, flour, sugar, salt, and butter, and cook
until slightly thickened. Beat eggs and add slowly to
hot custard, beating briskly. Cook over medium heat,
stirring constantly for a few more minutes. Remove
from heat and add condensed milk and vanilla. Stir
well.

NOTE [from the contributor]: This is just the right
amount for my half-gallon freezer. This was my
mother’s recipe, and she used to call it “Daisy’s
low-cal custard.” The nice thing about it is that you
usually have all the ingredients on hand. Of course,
you can add fresh fruits if you like, but I usually
make it plain and let people use whatever topping they
choose.

This recipe is from “The National Recovery Act
All-Dessert Cookbook” put out by Radio 85, KOA, in
Denver. The book is a collection of recipes from
listeners, I suppose, of this powerful station. This
one is from Marcia Wilcoxon of Albion, NE.

Source: _The National Recovery Act All-Dessert
Cookbook_ Posted on GEnie by L.LEWIS13 [Lee], May 11,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Popularity: 5% [?]

Date: Tue, 25 Oct 94 07:52:00 EDT
From: “Von Balson, Kathleen”

from my “Best of Vegetarian Times” collection.

Bulgur Stuffed Cabbage

Ingredients:

1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over
medium heat, stirring occasionally, until bulgur is tender. Remove from
heat. To stuff cabbage leaves, place a spoonful of mixture in center of
each leaf. Starting at one side, roll leaf up and fold ends under. Place
in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

Popularity: 4% [?]