Vidalia Onion Pie
Ingredients & Directions 2 9″ Pie shells, baked 4 Eggs, beaten 1 c Sour cream (generous cup) Salt & pepper to taste 1 Stick of butter 6 Vidalia onions, large Sliced thinly 1/4 c Grated Parmesan cheese 4 Shakes of Tabasco sauce 1/4 c Grated cheese for top 1. Cook onions in butter until clear and soft (about 15 minutes), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. 2. Sprinkle grated cheese on top. Bake in 375F oven for 20 minutes, then lower temp. to 350F for an additional 40 minutes until lightly browned on top. From Yields 6 Servings
Italian Artichoke Pie
Ingredients & Directions 3 Eggs; Beaten 1 3 Oz Package Cream Cheese -With Chives; Softened 3/4 ts Garlic Powder 1/4 ts Pepper 1 1/2 c Mozzarella Cheese, Part -Skim Milk; Shredded 1 c Ricotta Cheese 1/2 c Mayonnaise 1 14 Oz Can Artichoke Hearts; -Drained 1/2 15 Oz Can Garbanzo Beans, -Canned; Rinsed And Drained 1 2 1/4 Oz Can Sliced Olives; -Drained 1 2 Oz Jar Pimientos; Diced -And Drained 2 tb Parsley; Snipped 1 Pie Crust (9 Inch); Unbaked 2 sm Tomato; Sliced In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 Cup of the mozzarella chesse, ricotta chesse, and mayomnaise. Stir until throughly combined. Ouarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimentoes, and parsley into the cheese mixture. Pour into pastry shell. Bake in a 350 degree oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes. Arrange tomatoe slices and quarted artichoke hearts over the top. Cut into wedges. Makes 8 servings. NOTES : Not only does this make a super supper dish, it’s also great for a late-morning brunch. Yields 8 Servings
Beef-bean Cornbread Casserole
Ingredients & Directions 3/4 lb Ultra-lean ground beef 1 c Chopped onion 1 Clove garlic, minced Vegetable cooking spray 1 tb Chili powder 1 1/2 ts Ground cumin 1 ts Sugar 1/2 ts Dried oregano 2 cn Tomato sauce, (8 oz each) 16 oz Can pinto beans, drained 1 cn (4.5 oz) chopped green chils 3/4 c Skim milk 1 Egg, lightly beaten 1 1/3 c Self-rising cornmeal mix Cook the beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef. Drain in a collander. Return the beef mixture to the pan. Add the chili powder, cumin, sugar, oregano, tomato sauce, beans, and drained chilies: cover and cook over medium-low heat for 10 minutes. Pour the mixture into a 2-quart casserole coated with cooking spray and set aside. Combine the milk and egg in a bowl: stir well. Add the cornmeal mix, and stir well. Pour over the beef mixture. Bake at 400 for 20 minutes or till the cornbread topping is lightly browned. This casserole can be made ahead up to the point before making the cornbread. Cover and refrigerate or freeze. Thaw the casserole overnight in the refrigerator. Let stand at room temperature for 30 minutes. Top with the cornbread and bake as directed. Each serving contains 448 calories and 9 grams of fat. Yields 4 servings
Sour Cream Pie
Ingredients & Directions 2 ea Eggs 1 c Sugar 1 c Thick sour cream 1 c Chopped raisins 1/4 ts Nutmeg 1/8 ts Salt 1 tb Lemon juice 1 ea Unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. Yields 8 Servings
Bi-level Chocolate Apricot Butter Tart
Ingredients & Directions –Chocolate Crust Layer– 1/2 c Flour 1/4 c Sugar 1/2 c Hotel Bar Butter – Softened 1/2 c Almonds, finely ground 3/4 c Semi-sweet chocolate squares – or chocolate chips, melted —-Butter Tart Layer—- 1 c Hotel Bar Butter 1/2 c Sugar 2 Egg yolks 2 tb Lemon juice, divided 1 ts Grated Lemon rind 1 ts Almond extract 2 1/4 c Flour 1 1/2 ts Baking powder 1 12 oz Jar Apricot Jam; – or preserves Powdered sugar for garnish Mint leaves for garnish Recipe by: Deborah Huber Recipe from : Inside wrapping of Hotel Bar Butter In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press into bottom of 9″ Springform Pan For the Butter Layer: Cream Butter and Sugar. Add Egg Yolks, 1 tablespoon Lemon Juice, Rind and Extract. Beat smooth. Add Flour and Baking Powder. Refrigerate 1/3 of the dough for 1/2 hour for Lattice Top. Press remaining 2/3 Dough slightly smaller than pan, on a lightly floured surface. Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up 1/2 inch on sides of pan. After remaining Dough is chilled, combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer. On floured surface, roll out remaining Dough and cut into 5/8 inch wide strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for 40 to 43 minutes. Garnish with dusting of Powdered Sugar and mint leaves. Entered for you by: Bill Webster Yields 8 Servings
Harvest Tart
Ingredients & Directions 1 1/2 c Dried cherries 1/2 ts Salt 1/2 c Seedless raisins 1 ts Cinnamon ,ground 1/3 c Brandy 1/2 ts Mace ,ground 4 ea Granny Smith apples, peeled, 1/4 ts Cloves ,ground Cored, diced (2 1/2 cups) 1/4 ts Ginger ,ground 1 ea Orange, seedless, ground 2 ea Pie shells, 8-inch, unbaked Peel and all If desired, pastry for top 1/4 c Lemon juice Crusts or lattice 1 1/4 c Sugar 1/2 c Butter, unsalted, melted Preheat oven to 450 degrees. in mixing bowl combine cherries, raisins, and brandy and set aside.(in the time it takes to prepare the apples and dough for crust, fruit should absorb brandy.) Add apples, ground orange, and lemon juice to cherry mixture and blend well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger and add dry mixture to blended fruit and mix evenly. divide batter and fill pie shells. Pour 1/4 cup melted butter evenly over each filled pie shell. If using top crusts, cover tarts, crimp edges of pastry, and cut slits in tip pastry; or cover tops with lattice strips as desired. Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 25 minutes longer, until crust is dry and turning golden. Serve tarts warm. (They can be refrigerated and reheated in the oven at 350 degrees for about 15 minutes.) Makes 2 tarts,each about 6 servings. Yields 12 servings
Zoji's Hearty Oatmeal Bread
Ingredients & Directions -S DUNLAP USN (RET) XRVR35A 2 2/3 c Bread flour 1 1/4 c Water 1/2 c “quick” oatmeal 1 1/2 tb Powdered milk 3 tb Vital gluten; 2 tb Brown sugar -(optional, but good) 3 tb Butter; (margerine) 1 pk Yeast 1 1/2 ts Salt Bake on the “regular” cycle, and you’ll get a truly fine and tasty “white” loaf that won’t last very long. This is my contribution to your 1993….how about a few of your “bulletproof” favorites in return? Have the very finest of New Years…. Stan Dunlap Yields 1 servings
