Pumpkin And Maple Sugar Pie
Ingredients & Directions 16 oz Pumpkin, canned 2 tb All-purpose flour 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Ground ginger 1 tb Margarine 1 c Sugar 1 c Milk 2 tb Maple syrup 2 Eggs 1 9 inch pie crust — unbaked 1 Whipped cream — optional In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean. Cool to room temperature, refrigerate. Garnish with whipped cream if desired. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type. Yields 1 servings
Chicken Pot Pie
Ingredients & Directions 1 cn Cream of chicken soup; 10 -3/4oz 1/2 c Milk 1/2 c Chopped onion 3 oz Cream cheese; softened/ cut -up 1/4 c Chopped celery 1/4 c Shredded carrot 1/4 c Grated parmesan cheese 3 c Cubed cooked chicken 10 oz Frozen cut up broccoli Cooked and drained Pie crust: 2 1/4 c Flour 1/2 ts Salt 3/4 c Shortening 4 tb Cold water; (4 to 5) In a bowl, stir together flour and salt. Cut in shortening. Add water and stir until dough forms ball. Divide in half, and roll out into 2 9″ crusts. Put 1 crust in pie pan. In a large saucepan combine soup, milk, onion, cream cheese, celery, carrot and Parmesan cheese. Cook and stir until mixture is hot and cream cheese is melted. Stir in chicken and broccoli; heat through. Pour into prepared crust. Top with other crust and seal. Bake at 375 for 20 – 25 min. Yields 1 Servings
Three Cheese Bread
Ingredients & Directions 3/4 c Water 3 c Bread Flour 2 tb Sugar 1 1/2 ts Salt 2 tb Margarine or Oil 1/2 c Shredded Swiss Cheese 1/3 c Creamed Cottage Cheese 3 tb Grated Parmesan Cheese 2 ts Regular Active Yeast Place ingrediants in bread pan in the order recommended by the manufacturer. Don’t use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. Yields 16 Servings
Crab Cakes With Basil Mayonnaise
Ingredients & Directions —-BASIL MAYONNAISE—- 40 Basil leaves 1 1/2 c Mayonnaise 2 ts Dijon mustard 2 ts Lemon juice 1/4 ts Cayenne pepper ——-CRAB CAKES——- 2 tb Olive oil 2 Stalks celery; finely -chopped 2/3 c Onion; finely chopped 1 lb Lump crabmeat; picked clean 2 2/3 c Dry bread crumbs 1/4 c Chopped chives 2 tb Chopped parsley 6 tb Flour 3 lg Eggs 2 tb Vegetable oil FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain. Transfer leaves to medium bowl filled with ice water to cool. Pat dry on paper towels. Finely chop basil. Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 cup mayonnaise for the crab cakes. Mix basil into remainder and refrigerate. FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium heat. Add celery and onion and saute until tender, about 5 minutes. Transfer to a large bowl. Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved mayonnaise. Season to taste with salt and pepper. Using 1/3 cup for each, form into twelve 2 1/2″ cakes. Arrange cakes on a baking sheet. Place flour in a small bowl. Whisk eggs in another bowl. Place remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil in large skillet over medium heat. Add crab cakes in batches, cooking until golden, adding more oil as required. Serve with basil mayonnaise. Per serving: 667 Calories; 57g Fat (76% calories from fat); 20g Protein; 20g Carbohydrate; 182mg Cholesterol; 687mg Sodium From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com Yields 6 Servings
Mandelkraenzchen (almond Cookies)
Ingredients & Directions 1 c Butter 1 ea Egg white, unbeaten 1 c Sugar 1/4 c Finely chopped almonds 3 ea Egg yolks, beaten 1/3 c Sugar 4 c Flour 1 ts Cinnamon Cream butter and sugar. Add yolks then flour to make a stiff dough. Roll out thing on floured board. Cut with doughnut cutter. Place cookie rings on greased cookie sheet. Place small circles on a seperate cookie sheet. Brush with egg white and sprinkle with almonds, sugar and cinnamon. Bake at 350 degrees 12-15 minutes or until golden brown. (sent in the the Abilene Distorter News by Mary Jo Blankenship, Abilene) Yields 24 servings
Old Fashioned Buttermilk Pie
Ingredients & Directions 3 tb Unsalted butter 1 1/4 c Sugar 3 ea Eggs 1 tb Flour 1/2 c Buttermilk 1 ts Vanilla 1 ea 9″ unbaked pie shell Preheat oven to 300 deg f. In a mixing bowl, cream butter and sugar. Stir in eggs, flour, buttermilk, and vanilla. Pour into pie shell. Bake until knife tip comes out clean, about 1 hour and 45 minutes. Cool slightly before serving. Makes 8 servings – each serving = 310 calories, 14 gm fat, 92 mg chol, 180 mg sodium. Percent of calories from fat = 40.6 % Yields 8 Servings
Sesame-cheese Casserole Bread
Ingredients & Directions 3 tb Sesame seed 1 Egg 1 1/2 c Milk 3 3/4 c Bisquich baking mix 1 c Cheddar cheese; shredded 1 tb Parsley; snipped 1/4 ts Pepper; if desired Heat oven to 350 degrees. Grease 2 quart casserole; sprinkle sesame seed evenly on bottom and side. Beat egg in large mixer bowl on low speed. Beat in remaining ingredients on medium speed 30 seconds. Pour into casserole. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately invert and remove casserole. SOURCE: an index card put out by General Mills (maker of Bisquick) Yields 1 Loaf
