Potato Torta
Ingredients & Directions 4 tb Butter 4 tb Flour 1 qt Milk 10 oz Stella Gorgonzola cheese Salt 2 oz French green peppercorns in -brine; (4 tablespoons) 10 Idaho potatoes; (peeled and -placed ; in cold water) Melt the butter in a saucepan, add flour, cook 2 minutes, do not color roux. Whisk in the milk. Cook until mixture becomes thick. Add the cheese in and season with salt. Rinse green peppercorns well and add to the sauce. Butter a 4-inch spring form pan. Slice potatoes about a 1/8-inch thick. Alternate layers of potato and sauce. Push down the layers as you go so you will get a nice tight torta. Wrap the whole spring form pan in plastic wrap then aluminum foil, completely covering the top and bottom. Place in a 350 degree oven for about 1 1/2 hours, or until golden and cooked all the way through. Yields 1 servings
Crab-stuffed Bread Cubes
Ingredients & Directions 1 ea loaf french bread, large 1/2 c butter, melted 1/2 lb crabmeat 2/3 c american cheeze spread 1 ea egg, large 1 ts worcestershire sauce 1/4 ts lemon-pepper seasoning 1/8 ts mustard, dry Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1 inchcubes. Hollow out each with sharp knife, leaving 1/8″ shell. Brush sidesand top with melted butter. Place in cookie sheet, bake at 400 degrees for10 minutes or until light brown and crisp. Cool. Blend cheeze and egg inbowl. Add remaining ingredients and gently mix. Fill nuggets, garnish. Bakeon cookie sheet in 400 degree oven until bubbly, 5-10 minutes. Suggestions:Sub for bread shells any canape form. Yields 1 servings
Crumb-nut Cheesecake Crust
Ingredients & Directions 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the From Yields 1 Servings
Raspberry Tart
Ingredients & Directions 1 c Flour; all purpose 1 tb Lemon juice 1 tb Sugar; granulated 3 tb Cornstarch 6 tb Butter; cold 3/4 c Sugar; granulated 1 Egg yolk 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8″ thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. Yields 1 servings
Swiss-style Onion Flatbread
Ingredients & Directions 1/2 c Lightly salted butter 3 1/2 c All-purpose flour 4 c Diced yellow onions (about 1 2 3/4 ts Salt -1/4 lbs) 1 To 1 1/4 cups cold water Chewy rounds of skillet-cooked bread with sauteed onions mixed into the dough are good as a snack or as a savory accompaniment for soup, salad or cheese. Makes abut 28 rounds *1/4 lb slab bacon 1. Heat butter in medium skillet over high heat until hot; reduce heat to medium-high. Add onions; saute, stirring occasionally, until soft but not brown, 10 to 15 minutes. Cool. 2. Mix 3 cups of the flour and the salt in large bowl. Add 1 cup of the water, the onions and their liquid; stir to form a soft dough (use part or all of the remaining 1/4 cup water if needed). Knead dough on lightly floured surface to form smooth dough, using as much of the remaining flour as needed to prevent sticking. 3. Tear off small pieces of dough, slightly larger than an unshelled walnut. Roll on floured surface into 4-inch rounds. 4. Heat large heavy skillet over medium-high heat; rub with bacon to coat lightly with fat. Place as many rounds of bread in skillet as will fit in single layer; cook until lightly browned on bottom, 5 to 8 minutes. (If breads begin to get too dark, reduce heat.) Turn rounds and brown the second side, about 8 minutes. Remove breads; keep warm wrapped in cloth. Repeat, rubbing skillet with bacon as needed and cooking remaining pieces of dough. Serve flatbread warm. Cuisine Yields 28 servings
Ice Cream Soda Cakes
Ingredients & Directions 12 Flat Bottom Ice Cream Cones Yellow/Chocolate Cake mix Chocolate Chips M & M’s Nuts Frosting Regular Straws – cut the -straws every 2. in. Make the batter for a yellow or chocolate cake. Put the batter into the Ice Cream Cones. Keep at least an inch from the top (for when they rise). Put in the oven 350 for 30-35 min. When done; frost the top with a frosting of your choice. Decorate the top with the above ingredients: (m&m’s, nuts, chocolate chips.). Put the straws in and Eat!!!!. Enjoy!!! Yields 1 Servings
Indian Chicken Pies
Ingredients & Directions 2 tb Butter 2 oz Button mushrooms, chopped 1 Onion, chopped 2 ts Garam Masala 3 1/4 c All-purpose flour 2/3 c Chicken stock 8 oz Cooked chicken, diced 1/3 c Frozen corn, thawed Salt to taste Fresh ground pepper to taste 1/4 ts Salt 1/3 c Cold margarine, diced 1/3 c Lard, diced 1/4 c Cold water 1 Egg, beaten Tomato slices, halved (opt) Fresh parsley sprigs (opt) Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool. Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. Add cold water and mix to form a fairly firm dough. Knead gently until smooth. Preheat oven to 375’F. (175’C.). Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal pieces. Roll each piece to a 7″ circle. Line 4 (5″) fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. Press pastry well into flutes but do not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6″ circle. Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. Make a small hole in center of each pie. Reroll pastry trimmings and cut out leaves to decorate pies. Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. Cool before carefully removing from pans. Garnish with tomato slices and parsley sprigs, if desired, and serve cold. VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of each. From Yields 4 Servings
