Cream together cream cheese, gelatin, vanilla, & sugar in mixer, scraping
sides as you mix. Add whipping cream & beat rapidly until stiff, but do not
overbeat. Put in pie shell & freeze 1 hour. Serve topped w/ fresh fruit or
berries in season.

CLAM BOX

MISSION & FIFTH; CARMEL

Heat oven to 350 F. Grease two large cookie sheets and set aside. In a
large bowl with mixer at medium speed beat egg and vegetable oil. Gradually
beat in sugar and continue beating until pale yellow in color. In another
bowl, combine flour, cocoa, baking soda and salt. In a measuring cup
combine milk and vanilla. Add flour and milk mixtures alternately to eggs
and sugar, beginning and ending with dry ingredients. Drop by tablespoons
onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a
time. Bake about 5 minutes or until top springs back when lightly touched
with finger. Remove to wire racks to cool. When cool, use filling and two
cakes to make sandwiches. Makes 15.

FILLING 1/2 c. butter or margarine 1 c. confectioners’ sugar 1 c.
Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar) 1 tsp. vanilla

In a medium bowl with mixer at medium speed, beat butter and remaining
ingredients until light and fluffy.

On the island of Kefallinia in the Ionion Sea, the Feast Day of Analipseos
(Ascension Day) is celebrated with the traditional “kreatopita” (meat-pie).
This spicy pie also ushers in the beginning of Lent on the day of Apokreas.

In a stock pot, cover the lamb bones with cold water. Simmer, covered for 1
hour. Strain, boil down to 1 cup, and set aside. Sprinkle the lemon juice
on the lamb cubes. Heat the oil or butter in a heavy pan, add the onions
and lamb, and saute the meat on all sides until the onions are soft without
browning. Pour the onions, lamb, and juices into a large bowl. Add the
diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint,
oregano, garlic, cinnamon, and fruit peel and season with salt and freshly
ground pepper. Add enough reserved lamb broth for liquid while pie bakes,
then mix with a wooden spoon.

Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo sheets,
brushing the melted butter in between the sheets, making sure the pastry
fits the sides and bottom of the pan. Pour in the filling, spreading evenly
with a spatula. Place the egg quarters here and there across the top and
cover with the remaining filo sheets, brushing with butter as before. Flute
the edges with two fingers or a fork and brush the top with butter. Using a
sharp knife, score the top 3 filo sheets into square or diamond shapes, or
prick the homemade pastry with a fork. Bake for 40 to 50 minutes in
moderately slow oven (325 F), raising the temperature to 350 F during the
last 10 minutes. Remove from the oven and let stand on a rack for 15
minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut
into diamonds or squares and serve warm.

TORTILLA CRUST
8 Flour tortillas; (10-inch),
-halved (16 semicircles)

CHEESE TOPPING
3/4 c (6 ounces) shredded Alpine
-Lace? American Flavor
-Pasteurized Process Cheese
-Product with Jalape?o
-Peppers
1/4 c Minced fresh parsley

1.Preheat the oven to 450?F. For the filling, set out a large nonstick
skillet. For the pie, choose a large deep ovenproof skillet (a cast iron
one is perfect) or a deep saut? pan. Spray both skillets with nonstick
cooking spray.

2.To make the Chili-Beef Filling: In the large nonstick skillet, saut? the
beef, onions, corn, bell pepper and garlic over medium-high heat until the
beef is no longer pink.

3.Stir in the tomatoes and their pur?e, the tomato paste, kidney beans,
chili powder and hot pepper sauce; bring to a full boil. Lower the heat,
cover, and simmer for 30 minutes.

4.To assemble the pie: In the deep ovenproof skillet, spread one-third of
the beef mixture. Layer: 8 tortilla semicircles and one-third of the beef
mixture; repeat. Bake, uncovered, for 10 minutes.

5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the
top completely. Bake 5 minutes more or until the cheese melts. Sprinkle
with the minced parsley. Garnish the pie with a cluster of tiny peppers and
leaves of parsley, if you wish.

Makes 12 servings
from Alpine Lace Recipes

In large skillet, heat oil over medium heat. Add onion wedges and
cook, stirring gently to keep wedges intact, until lightly
browned-about 5 minutes. Transfer onion wedges to bowl. Add butter
and onion slices to skillet. Saute 5 minutes or just until wilted.
Stir in thyme, salt and pepper. Reduce heat to low, cover and cook
onions 10 minutes, stirring occasionally.

Meanwhile, heat oven to 400F. Line piecrust with sheet of aluminum
foil and fill with uncooked fried beans or pie weights. Bake crust 5
minutes longer.

While crust is baking, stir flour into cooked onion slices until well
mixed. Stir in water and cook onion mixture until thickened. Remove
from heat. Spoon onion mixture into partially baked piecrust.
Sprinkle with half of the Parmesan. Top with onion wedges and
remaing Parmesan cheese.

Bake onion pie 35 minutes or until crust is golden brown and onions
are browned on top. Cut into wedges and serve immediately.

Add a tomato and mixed greens salad and a fruit dessert to this
savory pie to make a delightful supper.

Nostalgia reigns with this satisfying dessert pie. The wonderfully crunchy
crust makes a great combination with the smooth slightly tart filling.
Preparation time: 20 minutes. Cooking time: 1 hour plus 1 hour standing
for pastry.

Crumbly Pastry 2 cups plain flour 1/4 cup sugar pinch of salt 125g unsalted
butter, at room temperature 2 eggs, lightly beaten with a fork

Filling 500g rhubarb, trimmed and roughly chopped 1/4 cup water 1/2 cup
sugar 2 teaspoons lemon zest 250g raspberries (fresh or frozen but if using
frozen raspberries drain excess juice) 2 teaspoons cornflour To serve:
icing sugar to dust

To prepare the pastry, combine flour, sugar and salt in a mixing bowl or
blender. Make a well in centre of dry ingredients and add butter and eggs.
Using a fork, rapidly combine ingredients, or blend for about 30 seconds to
combine. Turn onto a lightly floured surface and knead briefly. Gather
pastry into a ball, wrap in plastic food wrap and refrigerate for 1 hour.
Meanwhile, prepare the filling: place rhubarb, water and sugar in a
saucepan and cook over a medium heat for 6-8 minutes, until rhubarb is
tender. Cool slightly, then gently fold in lemon zest, raspberries and
cornflour mixed with a little water. Divide dough into 2 pieces, one
slightly bigger than the other. Chill the smaller ball. On a well floured
board, roll larger ball to fit a 24cm round pie dish to a thickness of
about 3mm. Line pie dish with pastry. Spoon fill- ing over pastry base.
Grate chilled pastry over top of filling. Bake at l80C for 50-60 minutes
until light golden in colour. Serve warm, sprinkled with icing sugar.

To the person who asked for that recipe: I don’t find one with that name.
But here’s one from SOUTHERN LIVING that sounds as if it might be similar.
Is it?

Arrange the peach halves in the pie shell, cut side up. Combine the sugar,
flour, salt, nutmeg, vanilla and cream and pour over peaches. Sprinkle with
almonds. Bake in 400-degree oven for 45 to 55 minutes. Serve warm.

FILLING
3/4 c Milk
1 c Sugar
4 tb Flour
1/2 ts Salt
3/4 c Shortening
1 ts Vanilla

Mix first group of ingredients together in a large bowl. Drop by
teaspoonfuls or tablespoonfuls on an ungreased cookie sheet. Size varies by
the different size spoons. Bake at 350F for about 15 minutes. It takes two
cakes to make one pie.

Preparation Time: 15 minutes. Chilling Time: 1 hour.

Pour chilled evaporated milk into a medium size bowl and whip with an
electric mixer until soft peaks form, about 1-2 minutes. Mix water,
lemon juice and gelatin in microwave bowl and heat on high for 1
minute. Stir to dissolve gelatin.

Mix whipped milk, sugar, food coloring, and gelatin mixture with an
electric mixer until thoroughly blended. Pour into pie crust. Cover
with inverted plastic dome and chill until fully set, at least 1
hour. Garnish with kiwi fruit, if desired.

Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of
the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with the lid off an
Hour. Then cook 1 hour with the lid on. Cook on VERY low!

1. Prepare Flaky Pastry. On floured surface, roll out pastry to
11-inch round. Fit pastry into 9-inch pie plate; flute edge of
pastry, if desired.

2. Heat oven to 350′F. Set aside 9 walnut halves, 19 pecan halves, 9
hazelnuts, and 18 almonds to garnish top of pie. In food processor
with chopping blade, combine remaining nuts, eggs, corn syrup, sugar,
butter, vanilla, and salt; process until nuts are finely chopped and
mixture is well blended.

3. Pour egg-nut mixture into pastry-lined pie plate. Starting at
outer edge of filling, make evenly spaced, concentric circles of nuts
using 16 of reserved pecans, the almonds, walnuts, and hazelnuts.
Place remaining 3 pecans in center of pie in a spoke design.

4. Bake pie 40 to 45 minutes or until center is just set. Cool pie to
room temperature on wire rack. To serve, cut pie into 10 pieces;
refrigerate leftovers.

Flaky Pastry: In medium-size bowl, combine 1 1/4 C unsifted
all-purpose flour and 1/4 t salt. With pastry blender or 2 knives,
cut in 6 table- spoons butter and 2 T vegetable shortening until
mixture resem- bles coarse crumbs. Sprinkle 1 to 2 T cold water over
flour mixture and mix lightly with fork. (Add water only until pastry
holds together when lightly pressed.) Form pastry into a ball; wrap
and refrigerate at least 30 minutes.

Combine sugar and flour and sprinkle one quarter of this mixture over the
bottom crust. Arrange combined fruits in layers, sprinkling each layer
with the sugar-flour mixture. Dot the top layer with butter and cover with
top crust.

Prepare single crust shell. Mix ingredients and place in shell. Bake at 425
for 15 minutes, reduce heat to 325 and bake for 20 to 30 minutes more.
Pie is done when crust is brown and berries are cooking. This recipe comes
from “Our Favorite Recipes” Our Lady of Peace Church, Mount Olivet, West
Virginia.

CREAM FILLING
1 Stick margarine
1 c Confectioner’s sugar
1/2 Jar marshmallow cream
-(Fluff)

Preheat oven to 450*

1. Combine raisens, with water, cook about 5 minutes in sauce pan, remove
from heat, and cool. 2. Mix egg yolks, cornstarch, butter, sugar, salt,
vanilla, and milk in sauce pan. Cook until mixture thickens, stirring
constantantly. Stir in raisen mixture. Pour into pie shell. 3. Put egg
white in small bowl, add sugar to taste, whip into stiff peaks. Spread over
pie. Bake at 350?F for 15 minutes of until lightly brown.

Cut chilies open and line 8″ x 13″ baking dish with
them. Layer both cheeses evenly over chilies. Add
any remaining chilies over the cheese layer. Mix
flour with small amount of milk; using a wire whisk
helps to make a smooth paste. Mix in remaining milk
and sour cream. Beat in eggs, one at a time; add
diced meat. Pour over chilies and cheese; bake for 30
minutes at 350 degrees. Pour salsa over top and bake
an additional 15 minutes.

1. Prepare pastry following package di- rections. Divide pastry into
two balls, one slightly larger than the other. Wrap the smaller one
with waxed paper. On lightly floured surface, roll out larger ball to
12-inch round. Fit into 9-inch pie plate. Set aside.

2. Heat oven to 425′F. In 2-quart saucepan, heat cranberries and apple
juice to boiling over medium heat. Cook, stirring occasionally, until
cranberries have popped but before mixture becomes saucy. Remove from
heat.

3. In large bowl, toss apples with sugar, cornstarch, cinnamon,
cloves, and raisins. Stir in cranberries. Pour into pastry-lined pie
plate.

4. Roll out remaining pastry to an 11-inch round. With water, moisten
edge of pastry lining pie plate. Place pastry round over filling.
Pinch pastry together, fold rim under and crimp edge. Pierce top
crust with fork to allow steam to escape.

5. Bake pie about 35 to 45 minutes or until filling bubbles and crust
is brown.

* 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.

Cook rhubarb, sugar, cornstarch and salt until thick. Pour into unbaked pie
shell. Bake 425F 10 minutes. Mix cream cheese, sugar and eggs until creamy.
Pour on top of rhubarb. Filling will puff up as it bakes – if it completely
fills the crust it will spill over. Instead of a decorative pie shell edge
I pinch it every couple of inches to make it stand up. Bake at 350F for 30
minutes. If you bake it until the filling is lightly browned and the center
looks done it will be over-cooked.

Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @
275 degrees 90 minutes,until filling is golden brown.Makes 1 – 8″ pie.

CREAM FILLING
3 tb All-purpose flour
1 c Milk
1/2 c Unsalted butter;, at room
-temperature
2 ts Vanilla
2 1/2 c Confectioner’s sugar

Heat oven to 375. Line baking sheets with aluminum foil, coat with cooking
spray.

COOKIES: Mix flour, baking powder, baking soda and salt in bowl. Beat
butter and sugar in second bowl until creamy, 1 minute. Beat in vanilla and
eggs; beat 30 seconds. On low speed, beat in cocoa. Alternately beat in
flour mixture and and milk in 3 additions. Drop two tablespoons mixture per
cookie onto prepared sheets, spacing 3 inches apart. Shape each into 2 1/4
inch rounds (keep each equal since they will be sandwiched). Bake in oven
for 12 to 14 minutes or until cookies spring back when touched in center.
Cool on sheets 5 minutes. Remove cookies to rack to cool completely.

CREAM FILLING: Stir flour and milk in saucepan until smooth. Bring to
simmering over medium heat. whisking, until thickened and bubbly; cook 1
minute.

Remove from heat. Whisk in 2 tablespoons butter until smooth. Press waxed
paper directly on surface. Let stand until cool to touch, about 45 minutes.
Beat remaining 6 tablespoons butter, vanilla and confectioner’s sugar into
small bowl until smooth, about 1 minute, scraping bottom and side of bowl
as needed. Add milk mixture; beat 1 minute or until smooth and fluffy.

Sandwich together pairs of cookies with 2 tablespoons filling, pressing
lightly until filling begins to show around edges. Store between sheets of
waxed paper in airtight containers in refrigerator up to 3 days or in
freezer up to 1 month.

FILLING
4 Eggs
1 1/4 c Dark corn syrup
1/4 c Unsalted butter; melted
1 c Brown sugar, packed
1 1/2 c Pecans; coarsely chopped
1 ts Vanilla
1 c Pecan halves

1. Using butter, flour, sugar and water, make pastry according to Cuisinart
directions.

2. With rack in lower third of oven, preheat to 400F. Roll pastry into
10-inch pie plate, cover with waxed paper and pie weights. Reduce heat to
375F, bake 10 more minutes. Remove weights and bake 2-3 minutes more.

3. Reduce heat to 350F. Brush pie shell with egg white.

4. Mix corn syrup and brown sugar in small saucepan. Boil over medium heat
until sugar is dissolved.

5. Beat eggs, add syrup, then melted butter, chopped pecans and vanilla.
Pour into shell. Arrange pecan halves on top.

Heat oil in a large skillet over medium heat; add garlic, and saute 1
minute. Add onion, green pepper, carrots, and zucchini; cook 10 to 15
minutes or until vegetales are tender. Stir in chili; spread into a greased
9-inch square baking dish. Sprinkle with cheese. Prepare cornbread mix
according to package directions; spread over cheese. Bake at 400 degrees
for 20 minutes or until cornbread is golden brown. Serve with desired
toppings.

1. Prepare Walnut Pastry. Between 2 sheets of floured waxed paper,
roll out one ball of pastry to an 11-inch round. Remove top sheet of
paper and invert pastry into 9-inch pie plate, letting excess extend
over edge. Remove remaining sheet of waxed paper. Trim pastry edge
even with rim of pie plate.

2. To make braided pastry, between 2 sheets of floured waxed paper,
roll out remaining ball of pastry and pastry scraps to a 10 by 4
1/2-inch rectangle. Remove top sheet of waxed paper. Cut rectangle
lengthwise into twelve 1/8-inch-wide strips. Braid 3 strips together;
repeat 3 times with remaining strips. With water, moisten rim of
pastry in pie plate. Place braids around rim of pie plate. Trim off
any excess braid and pat braid ends together where they meet.

3. Heat oven to 425′F. In large bowl, combine sugar, cinnamon, salt,
ginger, nutmeg, and cloves. With electric mixer on medium speed, beat
in pumpkin until combined. Add eggs and milk; beat until smooth and
well blended. Pour pumpkin mixture into pastry-lined pie plate.

4. Bake pie 10 minutes. Reduce oven temperature to 350′F and bake 35
minutes longer or until center of pie is set. Cool pie on wire rack
to room temperature, then serve or refrigerate.

Walnut Pastry: In medium-size bowl, combine 2 C unsifted all-purpose
nour, 1/2 C very finely chopped walnuts, 3 T sugar, and 1/4 tea-
spoon salt. With pastry blender or 2 knives, cut in 2/3 C chilled
vegetable shortening until mixture resembles coarse crumbs. Add 4 to
5 T ice water, 1 T at a time, and stir lightly with fork just until
soft, manageable pastry forms. Divide pastry into 2 balls and roll
out as directed in recipe.

Mix the sugar, cornstarch and water in a saucepan. Bring to a quick
boil. Cook until thickened and clear. Add the gelatin. Arrange the
peaches in the pie shell. Pour the gelatin mixture over the peaches
and refrigerate. Garnish with whipped cream, if desired.

NOTE:

Other fresh fruit or berries with compatible flavored gelatin may be
substituted for the peaches and orange gelatin as above.

FILLING
2 lb Rhubarb stalks
4 lg Granny smith apples
1 1/4 c Sugar
1/4 c Corn starch
1 ts Ground cinnamon
2 tb Buter or margarine
1 tb Lenom juice
Red food coloring (optional)

From: dan@clark.net (Dan Eisenreich) (COLLECTION)

Date: 4 May 1994 02:46:47 GMT
From Country Living Magazine, April 1992. The article also references The
Rhubarb Cookbook (Gallimaufry Press, 616 Fourth Street, Nanaimo, B.C.
Canada V9R 1T7, $9.95)

PASTRY:

1. Mix flour and sugar. Cut in butter with pastry blender until mixture
resembles coarse crumbs.

2. Beat egg. Att water to egg until mixture is 1/3 cup. Stir in vinegar.

3. Add 4 tablespoons egg mixture to flour mixture. Mix lightly with a fork
until pastry holds together. Refrigerate leftover egg mixture. Chill paster
1 hour (minimum)

4. Heat oven to 400 F. On floured surface, roll pastry dough to a 16 by 14
inch oval. Losten pastry and carefully fold into quarters. Place into a 10
by 8 by 2.5 inch oval deep dish baking dish. Unfold and press into pan.
Trim pastry 1 inch beyond rim of dish. Brush pastry with some of the
leftover egg mixture. Spoon in the filling with juices, mounding in the
center. Bring pastry up over the mound of filling, forming gathers or
pleats, leaving the center open. Brush pastry with egg mixture.

5. Place pie on a rimmed baking sheet to catch any drips. Bake pie 25
minutes (at 400 F). Then lower oven to 350 F. Cover top of pie with a piece
of aluminum foil. Continue baking for 25 to 35 minutes or until juices
bubble in the center. Cool on wir rack.

FILLING:

1. Trim and cut rhubarb into 1 inch length.s Peel, core and cut each apple
into 12 wedges.

2. In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until well
blended. Stir in apples, butter and lemon juice. Let stand 5 minutes or
until sugar begins to disolve. Cover nad cook over medium-low heat until
apples soften slightly and sauce thickens and bubbles. Stir occasionally.
Remove from heat. Stir in rhubarb. If rhubarb is not very red add some red
food coloring (opetional). Coll to room temp. Add to pastry (above).

REC.FOOD.RECIPES ARCHIVES

/FRUIT