Pate Aux Poireaux (leek Tart)
Ingredients & Directions 6 tb Butter 1 Egg 4 Leeks; up to 5 2 tb Light cream -finely chopped 1 c White cheddar cheese;mild 1/2 c -Water -grated 2 tb Flour;all purpose Pastry for 9 inch tart shell -Salt & ground black pepper Pate aux Poireaux This leek and cheese quiche from Ile d’Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 SOURCE: _A Taste of Quebec_ by Julian Armstrong Yields 6 servings
Crumb Cake (cake Mix Yell
Ingredients & Directions 1 c BUTTER PRINT SURE 1 3/4 lb RAISINS #10 10 lb CAKE MIX YELLOW #10 1 lb NUTS MIX SHELL #10 2 lb SUGAR; BROWN, 2 LB 1 oz CINNAMON GROUND 1 LB CN PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING TO MANUFACTURER’S DIRECTIONS. FOLLOW STEPS 5 THROUGH 9. 2. FOLD RAISINS AND NUTS INTO BATTER. 3. POUR ABOUT 3 1/2 QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN. 4. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN. 5. BAKE 30 MINUTES OR UNTIL DONE. 6. CUT 6 BY 9. 7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046). Recipe Number: D01201 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Lemon Bread With Lemon Ice
Ingredients & Directions -BREAD- 1 c Sugar 1/2 c Milk 6 tb Unsalted butter 2 Eggs 1 1/2 c Flour 1 ts Baking powder 1/8 ts Salt 1 Lemon rind, grated -GLAZE- 1/2 c Sugar 1/4 c Fresh lemon juice LEMON ICE 2 c Water 1 c Sugar 2 tb Grated lemon rind 1 c Fresh lemon juice 2 Egg whites (opt) Grease and flour a 9×5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. From Yields 1 Servings
White Mousse Cake
Ingredients & Directions Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times ===== Yields 10 Servings
Chicken Pie
Ingredients & Directions 4 c Cooked chicken 1 c Celery, finely chopped 1 c Soft bread crumbs 2 tb Parsley, minced 2 ts Salt 4 Eggs, slightly beaten 2 c Chicken broth Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 6 Servings
Tavern Spoon Bread ** Xwcg89a
Ingredients & Directions 1 x D/L My Cozy Kitchen 1 1/2 c Ater 1 1/2 c Ornmeal 1 1/4 ts Salt 1 1/2 ts Sugar 2 c milk 2 TB butter 5 ea eggs 1 TB baking powder Preheat the oven to 350 F. Grease a large shallow baking dish. Combine the water and milk and heat to simmer. Add the cornmeal, salt, sugar, and butter, and stir over medium heat until thickened, about 5 minutes. Remove from the heat. Beat the eggs with the baking powder until they are very light and fluffy, then add them to the cornmeal mixture. Mix well. Pour into the prepared dish and bake at 350 F. for 45 to 50 minutes. Serve hot. From Colonial Williamsburg Spoon bread, or batter bread, is a custardy corn bread served souffle hot from the dish, preferably earthenware, in which it is baked. It is said that the recipe just happened when a mixture used to make a corn bread enriched by milk and eggs was left forgotten in a hot oven. Virginians have ever since made spoon bread one of their favored foods. It is excellent served with herring roe, bacon, or fried apples. _______________________________________________________ _____ Yields 8 Servings
Angel Pound Cake
Ingredients & Directions 1 lb Butter 1 lb Confectioner’s Sugar 8 Eggs 1 Box Flour, Use Sugar Box To Measure — loosely Packed 1 tb Vanilla Extract 1 tb Lemon Extract Preheat oven to 325 F. Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift flour and add slowly, stirring at intervals. Add vanilla and lemon extracts. Pour into a greased and lightly floured 10-inch tube or bundt pan. Bake for 1 hour, or until edges shrink from sides of the pan and the center springs back when touched in the middle. Loosen cake from the pan by running a knife around the edge. Invert onto a cake rack and cool. Yield: 10 to 12 servings. Yields 10 servings
