Blog Page 11742

Chedddar Cheese Pie

Ingrients & Directions


-JUDY GARNETT (PXGN54A)
1 Pastry shell; 9″ uncooked*
4 Eggs
1 c Cream; Heavy
1 c Milk
1/2 ts Salt
1/8 ts Tabasco Sauce
1 c Cheese Cheddar; Shredded

* 1 unbaked 9 inch pastry shell; chilled.
Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes
or until lightly browned. Reduce oven temperature to 325F. In medium
bowl beat together eggs, cream, milk, salt and tabasco sauce.
Sprinkle cheese evenly over bottom of pastry shell. Pour in cream
mixture. Bake 45 minutes Makes 6 servings.

MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above
using glass microwave-safe pie plate. In 1-quart microwave-save bowl
beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on
high 1 1/2 to 2 1/2 minutes or until mixture is hot but has not begun
to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in
hot egg mixture. Place in oven on inverted microwave-safe saucer.
Cook uncovered on Medium (50% power) 8 minutes. Turn dish 1/2 turn.
Continue to cook on Medium 7 to 10 minutes or until egg mixture is
just set in center. Let stand 15 minutes before serving.

Yields
6 Servings

Party Meringue Pie

Ingrients & Directions


1 pk Lemon pudding
2/3 c Sugar
2 1/4 c Water
3 Egg yolks
2 tb Lemon juice
2 tb Butter or margarine
1 Baked 9″ pie shell,cooled
3 Egg whites
6 tb Sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell. Beat egg whites until foamy
throughout.Gradually beat in 6 tablespoons sugar and continue beating
until mixture will form shiny peaks.Spread over pie filling.Bake @
425 degrees for 5 to 10 minutes or until meringue is delicately
brown.Cool at least 4 hour before cutting.

Yields
6 Servings

Parsnip Pierogies W/ Pickled Red Cabbage Slaw

Ingrients & Directions


———————–PICKLED RED-CABBAGE SLAW———————–
1/4 c Red-vine vinegar
1 1/2 tb Sugar
1 ts Caraway seeds, crushed
1/4 Small red cabbage, finely
-shredded
Salt & freshly ground pepper

PIEROGI DOUGH
1 lg Egg
1/2 c Milk
1 1/2 tb Sour cream
1/2 c Water
2 1/4 c All-purpose flour, or more
-as needed

-PIEROGI FILLING-
1 1/2 lb Parsnips, peeled
2 Shallots, peeled
1 ts Unsalted butter
Freshly grated nutmeg
Salt & freshly ground pepper
2 ts Freshly grated or prepared
-horseradish
4 oz Farmer cheese or goat cheese

SAUTEED APPLES
2 ts Unsalted butter
2 Apples, peeled if desired,
-cored, and thinly sliced
3 ts Sugar

1. To make red-cabbage slaw, whisk together vinegar, sugar, and
caraway seeds in a medium bowl. Toss in cabbage. Season with salt and
pepper. Let marinate for at least i hour, or up to overnight.

2. To make pierogi dough, whisk together egg, milk, sour cream, and
water. Stir in flour a little at a time until dough comes together.
Turn out onto a lightly floured board and knead until smooth and
elastic, up to 10 minutes. Incorporate more flour if dough is too
sticky. Cover dough with plastic wrap and allow to rest for 1 hour.

3. To make filling, place parsnips in a medium saucepan and cover with
cold, salted water. Bring to a boil and simmer until tender, 20 to 25
minutes. Drain and put through a food mill to puree.

4. In a small saute pan, cook shallots in butter until soft, 1 to 2
minutes. Stir into puree and add nutmeg, salt, and pepper to taste.
Remove from heat and let cool slightly then mix in horseradish and
cheese.

5. On a lightly floured board, roll out dough to 1/8 inch. Cut out
circles using a 3/4-inch-round cutter. Set circles aside on a floured
tray. Place a round T of filling on each circle. Lightly wet edges,
fold over, and seal by pinching.

6. To make sauteed apples, heat a medium saute pan over medium-high
heat. Melt butter, add apple slices, and toss to coat. Add sugar and
toss again to coat evenly. Cook until brown, about 5 minutes.

7. When ready to serve, bring a pot of salted water to a boil. Add
pierogies and boil for 5 minutes after they float to the surface;
drain. Pierogies can be eaten right away or browned in a small amount
of butter. Serve with red-cabbage slaw and sauteed apples.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

Yields
24 Pierogies

Parsnip & Bean Pie.

Ingrients & Directions


6 oz Kidney beans
sm Can drained tomatoes.
Chili powder to taste.
Place in oven proof dish and
Top with 4 oz mashed parsnip
Dot with
2 ts Margarine.
Bake in oven until parsnips
Are brown.


Yields
1 Servings

Parsnip & Bean Pie.

Ingrients & Directions


6 oz Kidney beans
sm Can drained tomatoes.
Chili powder to taste.
Place in oven proof dish and
Top with 4 oz mashed parsnip
Dot with
2 ts Margarine.

Bake in oven until parsnips Are brown.

Yields
1 Servings