Cracker Or Mystery Pie
Ingredients & Directions 6 Egg whites 2 ts Cream of tartar 2 c Sugar 2 ts Vanilla 1 Stack saltine crackers 2 c Pecans; chopped 1 pt Heavy cream; whipped 6 tb Pineapple preserves Coconut Beat egg whites and cream of tartar until stiff. Gradually add sugar while beating egg whites. Add vanilla. Crush crackers and fold into the egg mixture. Fold in the chopped pecans. Bake in an ungreased 8×11 inch pan at 325 degrees for 20 minutes or until brown. Cool. Whip cream and fold in preserves. Spread on top of cooled pie. Sprinkle with coconut to taste. A favorite recipe of the men. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Bread Stuffing
Ingredients & Directions 4 c Dry bread cubes 1 ts Chopped parsley 1 ts Salt 2 tb Melted fat 1/8 ts Pepper 1 Egg 1/8 ts Ginger 1 sm Onion, chopped fine 1/4 ts Poultry seasoning Method #1: Soak bread in cold water & squeeze dry. Add seasoning & fat. Mix thoroughly, add the egg, slightly beaten, & the onion. Method #2: Soak bread in cold water & squeeze dry. Heat fat in a skillet, add the bread, stir until fat is absorbed. Season to taste, add slightly beaten egg & onion. Cool before filling bird. I’ve tried it both ways – both GREAT! This is from The Settlement Cookbook. You’ll need to double this for a turkey. Yields 6 servings
Swedish Limpa Bread
Ingredients & Directions -Dottie Cross TMPJ72B 1 tb Butter 2 1/4 c Bread flour 1 tb Orange peel; chopped 1/4 c (1 oz.) rye flour 1 1/2 ts Caraway seeds 2 tb Brown sugar 1/2 ts Fennel seed 1 tb Dry milk 15/16 c (7-1/2 fl. oz.) water 1 ts Salt 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C Yields 1 servings
Vermont Cheddar Pie From Grunbery Haus B And B
Ingredients & Directions 2 1/2 c Potatoes, diced parboiled 1/2 c Onions, chopped 1 ts Salt-free lemon-herb -seasoning 1/2 ts Garlic powder 1/3 c Spinach, chopped steamed 1/3 c Feta cheese, crumbled 1/4 c Romano cheese, grated 1 c Cheddar cheese, (white) -grated 2 Eggs 1/2 c Low-fat milk Parsley flakes Paprika Preheat oven to 35O degrees. Grease a glass pie plate. Combine potatoes and 1/4 cup onions, and press into pie plate as a crust. Sprinkle with seasoning and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, then top with Romano, then cheddar cheese. Combine eggs and milk, and pour carefully over cheeses. To garnish the pie, make small circle of 1/4 cup onions in center of pie, sprinkle parsley flakes in a larger circle around the onions, and sprinkle paprika in a larger circle around parsley flake circle. Bake for 1 hour. Grunberg Haus Bed & Breakfast, Waterbury, Vermont. Printed in Rise & Dine; Savory Secrets from America’s Bed & Breakfast Inns, by Marcy Claman, 1995. MC formatted by Brenda Adams adamsfmle@sprintmail.com Yields 6 Servings
Walnut Cake With Lemon Sabayon
Ingredients & Directions Copper bowl is essential for Good sabayon. 2 c Walnut pieces, chopped into 1/8 -inch pieces 1/2 c Hazelnuts, finely chopped 1/2 c Sugar 1/2 c Bread crumbs 1/4 c Extra virgin olive oil 3 Eggs 1/4 c Milk 3/4 ts Baking powder 2 tb Nocino (Italian walnut Liqueur) 8 Egg yolks Juice and zest of 2 lemons 1/4 c Sugar Preheat oven to 375 degrees F. In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove tart and serve warm, with cool sabayon. MEDITERRANEAN MARIO SHOW #ME1A18 Yields 4 servings
Pudding, Bread
Ingredients & Directions 2 c Stale bread crumbs 1 qt Scalded milk 1/3 c Sugar 1/4 c Melted butter 1 Egg 1/2 ts Salt Soak bread crumbs in milk, add sugar, butter, egg slightly beaten,and salt. Flavor to taste and bake in a moderate oven. Time in oven, 1 hour. Temp., 325 degrees. Servings, 6. VARIATIONS: Melt two squares of chocolate and add to scalded milk. Cararmelize three tablespoons of sugar; dissolve in hot water to make a syrup and add to the scalded milk. Add spice and raisins. From Yields 6 Servings
Old Time Apple Pie
Ingredients & Directions Pastry for 9″ double crust Pie 6 c Tart apples — peeled & Sliced 1/4 c Sugar 1/2 c Light brown sugar — packed 2 tb Flour 1/4 ts Salt 1/8 ts Nutmeg 1/8 ts Lemon rind — grated 2 ts Lemon juice 1 tb Margarine Line a 9″ pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. with fingers or fork, ping the two crusts together to make a tight seal around pie. Bake in very hot oven (450F) for 15 minutes. Reduce heat and bake 45 to 50 minutes longer. From Linda Martin-Bronson Yields 1 Servings
