Cranapple Pie
Ingredients & Directions 2 c Whole cranberries washed 3 c Peeled, cored, thinly sliced -apples 1 1/2 c Sugar 2 2/3 tb Quick-cooking tapioca 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 2 tb Butter or margarine 1 Double crust 9 inch pie -pastry Line 9 inch pie pan with pie crust. In a large bowl, blend together sugar, tapioca, cinnamon and nutmeg. Add cranberries and apples. Toss well and let stand 15 minutes. Pour fruit mixture evenly into lined pie pan and dot top with butter pats. Place top pastry on top; trim, seal and flute edges. Cut vent slits in top pastry. Bake in 450 deg. F. preheated oven 10 minutes. Reduce heat to 350 deg. F. and bake 45 to 60 minutes, till syrup boils with heavy bubbles that do not burst immediately. Serve hot with scoop of vanilla ice cream or frozen yogurt, if you wish. Pie may be served hot or cold. SOURCE: Michael Sooter NOTE: 2nd place in dessert category 1993 News Tribune Recipe Contest (Jefferson City, Missouri) Yields 6 Servings
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
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
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
Alfie & Archie's Dog Biscuits
Ingredients & Directions 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 ts Salt 1/2 ts Garlic powder 1 ts Brown sugar 6 tb Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ Yields 10 Servings
Healthy Banana Bread
Ingredients & Directions -INGREDIENTS- 2 1/4 c All-purpose flour 2/3 c Honey-crunch wheat germ 1/2 c Oats, uncooked 1/4 c Brown Sugar, packed 1 tb Baking powder 1/2 ts Salt 1/4 ts Baking Soda 10 tb Light Corn Oil Spread/1-1/2 Sticks 1 1/2 c Mashed Bananas, about 3 med 6 oz Can frozen apple-juice Concentrate, thawed 1/2 c Egg substitute, thawed 1/3 c Walnuts, chopped 1 ts Vanilla extract Directions: About 2 Hours before serving, or early in the day: 1. Preheat oven to 350F. Grease 9″x5″ loaf pan. In large bowl, mix first 7 ingredients. With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs. Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened. Spoon batter into pan. 2. Bake 60 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightely. Serve warm, or cool completely to serve later. Makes 18 servings. Each serving: About 180 calories, 5 g. fat, 0 mg cholesterol, 135 mg sodium. Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat From Files of Alice 2/03/93 Yields 18 Servings
