Biscuit-topped Beef Stew
Ingredients & Directions 12 oz Boneless beef top round -steak, cut into 1/2-inch -cubes 2 tb All-purpose flour Nonstick spray coating 1 lg Onion; chopped (1 cup) 3 md Potatoes; cubed 1 cn (14 1/2-ounce) Italian-style -stewed tomatoes 1/3 c (1/2 of 6 oz can) low-sodium -tomato paste 2 ts Instant beef bouillon -granules 1 tb Sugar 1 ts Dried thyme; crushed 1 ts Worcestershire sauce 1 Bay leaf 1 c Eggplant; peeled, cubed Sour Cream Biscuits (see -recipe, below) 1/3 c Reduced-fat dairy sour cream 2 ts Milk 1 ts Sesame seed; (optional) Combine meat and 1 tablespoon of the flour in a plastic bag; shake to coat meat. Spray a cold Dutch oven with nonstick coating; heat over medium heat. Add meat and onion; cook until meat is brown. Drain off fat. Add potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf. Stir in 2 1/2 cups water. Bake, covered, in a 350′ oven for 1 hour. Add eggplant. Cover and bake for 30 minutes more. Meanwhile, prepare Sour Cream Biscuits. Remove stew from oven; increase oven temperature to 425′. Discard bay leaf. Combine sour cream and remaining I tablespoon flour; stir into stew. Brush biscuits with milk. Sprinkle with sesame seed, if desired. Arrange biscuits atop stew. Bake, uncovered, for 20 to 25 minutes or until biscuits are golden. Serves 6. Sour Cream Biscuits: Stir together 1 1/4 cups all-purpose flour and 1 1/2 teaspoons baking powder Cut in 1/4 cup margarine or butter until mixture resembles coarse crumbs. Stir in 1/3 cup reduced fat dairy sour cream and 1/4 cup skim milk. Knead dough on a lightly floured surface 8 to 10 times. Roll or pat to 1/2-inch thickness. Cut dough into circles with a 2-inch biscuit cutter. Makes 12 biscuits. NUTRITION FACTS PER SERVING: 412 calories, 21 g protein, 52 g carbohydrate, 14 g fat, 46 mg cholesterol, 4 g dietary fiber, 804 mg sodium. Yields 6 Servings
Halloween Cookies-jack 'o' Lanterns
Ingredients & Directions 1/2 Tub vanilla frosting 2 oz Vanilla candy coating Orange food coloring 14 Chocolate creme-filled -sandwich cookies Chocolate decorator icing 7 sm Green gumdrops; cut in half Combine frosting and candy coating in small saucepan. Melt, stirring occasionally, until smooth. Remove from heat. Tint with food color. Line cookie sheets with waxed paper. Using tongs, dip each cookie into frosting, coating completely. Lay flat on lined cookie sheets. Let stand 10 minutes. Decorate with chocolate icing and gumdrop halves for stem. Yield: 14 cookies. Yields 1 servings
Elegant Southern Seafood Cake
Ingredients & Directions 1 pk Cornbread mix, prepared 1 ea Red onion, small 1 ea Red bell pepper, small 1 ea Green bell pepper, small 2 ea Garlic cloves 2 tb Olive oil 1 lb Lump crabmeat 1/2 lb Shrimp 1/2 lb Flounder fillets 1/4 lb Scallops 1/2 c Mayonnaise 2 tb Lime juice 1/8 ts Cayenne 1 x Salt to taste 1 x White pepper to taste 6 tb Clarified butter ell in advance, prepare cornbread according to package directions. ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top. Yields 8 servings
Double Crust Lemon Pie
Ingredients & Directions 2 ea Large Lemons 4 ea Eggs 2 c Sugar 2 ea Pastry Crusts 1/2 ts Salt Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, sugar and salt; let set. Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe! Jeff Viets Yields 8 servings
Classic Pumpkin Pie
Ingredients & Directions 1 c Heavy cream 1 Egg yolk 2 Whole eggs 3/4 c Pumpkin puree 2 tb Honey 1 tb Brown sugar 1 ts Pumpkin pie spice 1/4 c Maple syrup Chopped pecans Preheat oven to 325 degrees. Butter oven-proof dishes (about 1/2 cup each). In small saucepan heat cream. Gradually stir heated cream into beaten eggs. Stir in pumpkin puree, honey, brown sugar and pumpkin pie spice. Pour mixture evenly among baking dishes. Place baking dishes in larger baking dish and pour hot water into pan up to halfway up the sides of small dishes. Place in oven. Bake about 15 minutes and turn off oven. Open door and leave custards in oven until ready to serve. When ready to serve: sprinkle each custard with nuts and drizzle with maple syrup. Approximately 10-20 minutes. Per serving: 1462 Calories; 103g Fat (61% calories from fat); 21g Protein; 125g Carbohydrate; 905mg Cholesterol; 228mg Sodium Yields 1 servings
White Cake Icing
Ingredients & Directions 3 c Sugar 1/8 ts Cream of tartar, (scant) 3/4 c Water 6 Whole egg whites, beaten -stiff Put all ingredients in a pan with a candy thermometer (cover with foil until it is boiling good). Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer. Pour syrup slowing into egg whites (while still beating) 1/3 at a time. Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar. Yields 12 Servings
Pineapple Bread`
Ingredients & Directions 1/4 lb Butter 1 c Sugar 2 Eggs 2 c Flour 1 ts Baking Powder pn Salt 1/2 c (To 3/4) 1 c Pineapple, Crushed And Drained Nuts — chopped Cream butter and sugar. Beat eggs in one at a time. Sift flour, baking powder, and salt together. Alternate adding flour mixture and pineapple to egg mixture. Add nuts. Grease and flour loaf pans. Bake at 350 F for 45 mins to 1 hour. Yield: 2 small loaves or 1 large loaf. As prepared at The Red Lion Inn of Stockbridge, Mass. Yields 1 servings
