Mom's Shepherd's Pie
Ingredients & Directions Lamb, leftover, cubed Onion, chopped Bell pepper, chopped 1 tb Cornstarch, softened in 3/4 c Water, cold Rosemary Parsley, fresh Potatoes, mashed Butter In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes. Add onion and pepper, saute. Add not quite enough water to cover what’s in skillet. Soften cornstarch in cold water. Add with seasonings and turn into casserole. Top with about 1/2 inch of mashed potatoes; dot with butter. (Might dust top with paprika and/or Parmesan.) Bake at 400 degrees F. till toasted, about 30 minutes. Yields 1 Pie
Chewy Chocolate Cookies
Ingredients & Directions 2 c Sugar 1/2 c Margarine; melted 4 oz Unsweetened chocolate; -melted 4 Eggs 2 ts Vanilla 2 c Flour 2 ts Baking powder 3/4 ts Salt 3/4 c Powdered sugar In large bowl, blend sugar, margarine and chocolate; add eggs, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt; add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonful into powdered sugar, coating lightly, then shape into balls. Place on greased baking sheets, 2 inches apart; flatten slightly. Bake at 350 degrees for 12 to 14 minutes or until done. Remove from baking sheets onto wire racks to cool. Yields 48 Servings
Fruit Juice Sweetened Carrot Cake
Ingredients & Directions 2 1/2 c Thinly sliced carrots 2 c Whole wheat flour 2 tb Low-sodium baking 1/2 c Wheat germ Powder 1 tb Ground cinnamon 2 1/2 c Apple juice concentrate (you 1/4 c Vegetable oil Will use slightly less than 2 Whole eggs This) 4 Egg whites 1 1/2 c Raisins 1 tb Vanilla extract Vegetable cooking spray 3/4 c Unsweetened applesauce CREAM CHEESE FROSTING 1/2 c Apple juice concentrate 1/2 c Raisins, chopped (Optional) 1 lb Lite cream cheese 1 1/2 ts Unflavored gelatin 2 ts Vanilla extract 1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium-sized saucepan. Bring to a boil, reduce heat and simmer, covered, until carrots are tender, 15 to 20 minutes. puree in a blender or food processor until smooth. Add the raisins and process until finely chopped. Let mixture cool. 2. Preheat oven to 350 degrees. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable cooking spray. 3. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour batter into prepared cake pans. 4. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Cool briefly in the pans, then turn out onto wire racks to cool, frost with cream cheese frosting. TO MAKE FROSTING: 1. Set aside 2 tablespoons of the juice concentrate. 2. Process the remaining juice concentrate, cream cheese, vanilla, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl. 3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin. 4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30 to 60 minutes. Frost the cake. Makes 1 double-layer 9-inch square cake. This recipe is ideal for baby’s first birthday. Toddler servings in one 2-inch frosted square: 3 yellow vegetable; 2+ other fruits; 1 1/2 whole grain; 1+ protein; some iron; 1 fat Yields 16 servings
Caramel Pecan Pie
Ingredients & Directions 1 c Sugar, divided 1/4 c Cornstarch 1/8 ts Salt 2 c Milk 3 Eggs, separated 3 tb Butter or margarine 1/2 ts Vanilla extract 1/2 c Chopped pecans 1 Baked 9 inch pastry shell 1/2 ts Cream of tartar 3 tb Sugar Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Yield: one 9-inch pie. Di Note: Good pie for Thanksgiving – very rich-all the guests will head for the nearest bed and you’ll have peace and quiet. Finally. Di Pahl’s personal recipes-1994 Collection of recipes from “Great Sysops of the World” from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip Yields 1 Pie
Lemon Poppyseed Cake
Ingredients & Directions 1 x -Laurie Martinez CRCX90A 1 c Water 1 pk Lemon cake mix 4 x Eggs 1 pk Instant lemon pudding (sm) 1/2 ts Almond extract 1/3 c Crisco oil 4 tb Poppyseeds Preheat oven to 350 degrees. Generously grease and flour pan. Blend all ingredients in large bowl; beat at medium speed 2-3 minutes, or until well blended. Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean. Yields 12 servings
Low Cal Marbled Chocolate Cheesecake
Ingredients & Directions 2/3 c Skim milk 2 Eggs, separated, room temp. 1/4 c Skim milk 2 ts Vanilla extract 1 Envelope unflavoured gelatin 12 oz Low fat cottage cheese 6 tb Sugar 3 tb Unsweetened cocoa CHOCOLATE CRUMB CRUST 1/2 c Vanilla wafer crumbs 1 1/2 tb Butter or marg. melted 1 tb Unsweetened cocoa In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. Yields 10 servings
Greek Easter Cookies
Ingredients & Directions 2 1/4 c Flour 1 1/4 ts Baking powder 1/4 ts Salt 1/2 c Butter, softened 1 c Powdered Sugar 1 Egg 2 tb Brandy or Milk 1 ts Vanilla 1 Egg Yolk + 1 tb Milk beaten together 3 tb Sesame Seeds In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack. Store in an air tight container at room temperature. Makes 4/ dozen cookies. Yields 54 Servings
