FILLING
2 lg Baking apples (such as Rome
-Beauty), peeled, cored,
-chopped
1 c Chopped fresh rhubarb
1 c Frozen raspberries, thawed
1 c Frozen blueberries, thawed
1 c Frozen strawberries, thawed
1 c Sugar
1/3 c All purpose flour
1 tb Fresh lemon juice

FOR CRUST: Combine flour and salt in processor. Add shortening and
process using on/off turns until mixture resembles coarse meal. Whisk
6 T water, egg and vinegar in small bowl to blend. Gradually add to
flour mixture, processing with on/off turns until moist clumps form.
If dough is too dry, add water by teaspoon to moisten. Gather dough
into 2 equal balls and flatten into disks. Wrap each disk in plastic
and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.
Let soften slightly at room temperature before rolling.)

Preheat oven to 400′F. Roll out 1 dough disk on lightly floured
surface to 11-inch-diameter round. Transfer dough to 9-inch diameter
glass pie dish. Trim crust even with edge of pie dish.

FOR FILLING: Combine all ingredients in large bowl and stir to
combine. Spoon mixture into pie crust.

Roll out remaining dough disk on lightly floured surface to
11-inch-diameter round. Place round atop pie filling. Trim crust,
leaving 1/2-inch overhang. Fold top crust edge under bottom crust
edge, pressing to seal. Crimp edges. Cut slits in top crust to allow
steam to escape. Place pie on baking sheet and bake 25 minutes.
Reduce oven temperature to 350′F and bake until crust is golden and
juices bubble, about 30 minutes. Transfer pie to rack and cool.

-SPICY CRUMB TOPPING-
3/4 c Unbleached Flour
1/2 c Sugar
1 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/8 ts Salt
1/4 c Butter Or Regular Margarine

Cream egg and sugar until light. Mix in dry ingredients. Stir in
apples. Spread in a 9 in. greased pie pan. Bake at 350 degrees for 30
minutes.

Serve warm with ice cream or whipped topping.

Bake 10″ pie pastry;let cool to room temperature.Pour blueberry pie
filling into shell;refrigerate for 30 minutes.Beat cream cheese and
powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese
mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry
pie filling over cheese mixture.Refrigerate for at least 4 hours before
serving.Yields one 10″ pie.

CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor.
Reduce speed to low and add the flour. Mix until just incorporated. Remove
the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill
for one hour before using. Uncooked dough can be frozen for up to 2 months.
Freeze uncooked balls of dough or freeze dough in pie tins. Makes 3
(10-inch) pies.

Refreshing to the palate, very tasty and filling.

Preparation: Peel cucumber; slice in half lengthwise; slice thinly
cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut
fish into dollar-size pieces; blanch in boiling vinegar water for 15
seconds, drain. Wash Chinese parsley; remove stems.

In food processor, place half of cookies, breaking into pieces. Process to
make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter
and process with on-off pulses, just to blend. Press crumbs evenly onto
bottom and up side of 9″ pie plate. Press crumbs evenly to rim. Bake at
325~ for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua
and expresso powder over low heat until warmed and powder is dissolved.
Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool
completely. Transfer vanilla ice cream to electric mixer bowl and allow to
soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread
over bottom of cooled crust and freeze until firm. Spread cooled chocolate
mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice
cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread
chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe
decorative border of whipped cream around inside edge of pie.

COMMENTS: The large quantity of potatoes and modest amount of seasonning
seems to reduce the beef flavor. We vote for a little less potato and an
extra pinch of spice. Boil potatoes and mash coarsely. Heat oil in large,
heavy duty frying pan and brown beef and onion. Stir in potatoes, allspice,
cinnamon, garlic salt, salt and pepper. Preheat oven to 400′F.. Line two
9-inch pie pans with pastry. Using slotted spoon, fill pans with meat
mixture. Cover with top crusts, cutting vents so steam can escape. Bake=

in preheated oven for 45 minutes or until golden-brown. Makes two
tourtieres. from the Montreal Gazette December 5 1984

Preheat oven to 325′F. Finely grind chocolate cookies in food
processor.

Add butter and process until crumbs are moist and stick together.
Using plastic wrap as aid, firmly press crumbs onto bottom and up
sides of 9-inch diameter deep dish glass pie plate. Bake crust 10
minutes. Freeze until cold, about 15 minutes.

Spread butterscotch sauce over bottom of crust; freeze until firm,
about 15 minutes. Spoon ice cream into crust, pressing to compact and
mounding slightly in center. Freeze 15 minutes. Spread fudge topping
over ice cream; freeze 5 minutes. Press chopped toffee onto topping.
Cover and freeze until very firm, at least 6 hours. (Can be prepared
3 days ahead. Keep frozen.) Let pie stand at room temperature 15
minutes. Cut into wedges and serve.

Combine. Marinate meat for 30 minutes to 2 hours.

Especially for lean cuts of beef and lamb. Red wine enhances the meat
rather than masking it, and keeps it delightfully juicy.

Mix all ingredients well, pat in pie plate. If necessary, prebake at 350
degrees until lightly browned.

DON BINGHAM, “ARKANSAS TODAY”,

CHANNEL 11, KTHV-TV

Cut up the fish into managable pieces and coat in flower to which some salt
has been added. Fry in the oil till cooked. Then remove any bones and dice,
the size of a small wallnut. Fry the onion with the garlic till svery
slightly golden.

in a mixing bowl, put in the fish, onion, cauliflower, olives, tomatoes,
mixed herbs, lemon rind, spices, herbs, olive oiland salt and pepper to
taste and mix well with a wooden spoon.

Line a greased 12 inch round shallow baking dish[about 1 inch deep] with
either a short crust or puff pastry. Throw in the mixture evenly and cover
with pastry. secure the bottom and top pastry with a fork, pierce the
surface with a fork and put asmall ball of pastry at the center of the pie.
Bake in the middle shelve of a hot oven till golden. To serve cut in
wedges.

Mix coconut and melted butter. Press on bottom and up sides of 9 in. pie
pan. Bake at 300 degrees F. 30 min. cool. In top of double boiler, set over
simmering water, blend cornstarch, half&half, coconut milk, and sugar, Stir
until thick. Stir in pineapple juice, Kahlua and rum. Cool. Pour into pie
shell. Spread with whipped cream. Chill. Decorate top with pineapple
slices.

Heat oven to 450. Coat 12x8x2-inch baking dish with nonstick cooking
spray.

Saute beef in skillet over medium heat, breaking up clumps with wooden
spoon, 3-4 minutes or until no pink remains.

Reserve 1 cup cheese for topping. Mix together remaining cheese, corn
muffin mix, eggs, salsa, chili powder, corn, beef and 2 cups water until
smooth. Scrape into prepared dish.

Bake in 450 oven for 20 minutes. Sprinkle on cheese. Bake 5 minutes, until
knife inserted in center test clean. Let stand 10 minutes.

FILLING
2 tb Water
1 ts Unflavored gelatin
1 c Milk (do not use low-fat or
-nonfat)
1 Vanilla bean, split
-lengthwise
3 lg Egg yolks
1/3 c Sugar
1 tb Cornstarch
1 3/4 c Chilled whipping cream
1/3 c Powdered sugar
3 Ripe bananas, peeled,
-thinly sliced

FOR CRUST: Cream butter and sugar in processor until smooth and
fluffy. Add egg and blend until smooth. Add flour, almonds, baking
powder and salt and process just until combined. Gather dough into
ball. Flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can
be prepared 2 days ahead. Keep chilled. Let stand briefly at room
temperature to soften before continuing.)

Press dough into 9-inch-diameter glass pie dish, trimming excess even
with edge of dish. Crimp edge decoratively. Refrigerate 1 hour.

Preheat oven to 350′F. Line crust with foil. Fill with dried beans or
pie weights. Bake 12 minutes. Remove beans and foil and bake until
crust is set and edges are golden brown, about 20 minutes. Transfer
to rack and cool.

FOR FILLING: Pour 2 T water into small bowl. Sprinkle gelatin over.
Let stand 10 minutes to soften. Pour milk into heavy medium sauce-
pan. Scrape seeds from vanilla bean into milk; add bean. Bring to
simmer. Whisk yolks, 1/3 C sugar and cornstarch in medium bowl until
thick. Gradually whisk in hot milk. Return mixture to same saucepan
and cook over medium heat until mixture just begins to boil and
thicken, whisking constantly, about 3 minutes. Add softened gelatin
and stir to dissolve. Strain mixture into medium bowl. Press plastic
wrap onto surface of pastry cream and chill until cool, about 30
minutes.

Using electric mixer, beat cream and powdered sugar in large bowl to
stiff peaks. Carefully fold 1 1/2 C whipped cream into pastry cream.
Fold in bananas. Spoon mixture into pie crust. Spoon remaining
whipped cream into pastry bag fitted with medium star tip. Pipe
whipped cream over filling, covering completely. Chill until set, at
least 3 hours and up to 6 hours.

Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart saucepan.
Cover and cook over medium heat, stirring occasionally, until apples are
just tender, 7 to 8 minutes.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir into
apple mixture. Heat to boiling, stirring constantly. Boil and stir 1
minute. Remove from heat. Stir in butter. Cool to room temperature.
Heat oven to 425′. Measure 2 cups flour, the cheese and 1 teaspoon salt
into bowl; cut in shortening or lard. Sprinkle in water, 1 tablespoon at a
time, mixing until all flour is moistened and pastry almost cleans side of
bowl (1 to 2 teaspoons water can be added if necessary.)
Gather pastry into ball; divide in half and shape into 2 flattened rounds
on lightly floured cloth-covered board. Roll one round 2 inches larger than
inverted 8-inch pie plate with floured stockinet-covered rolling pin. Fold
pastry into quarters; place in pie plate. Unfold and ease into pie plate.
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge of
pastry 1/2 inch from rim of pie plate. Roll second round of pastry. Fold
into quarters; cut slits so steam can escape. Place over filling and
unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold
and roll top edge under lower edge, pressing on rim to seal; flute. Cover
edge with 2- to 3-inch strip of sluminum foil to prevent excess browning.
Bake 25 to 30 minutes; remove foil. Bake 15 minutes.
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts made
with self-rising flour difer in flavor and texture from those made with
plain flour.
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can be
substituted for the pastry.

Blend well first four ingredients. Pour into pie crust. Refrigerate until
firm. (a few hours)

Top with fruit pie filling (I usually use cherry, but I have used
blueberry) or serve plain. Delish either way.

Soften gelatin in cold water, and set aside.

Combine 1/2 C sugar, flour, and salt in a saucepan; gradually add milk,
stirring until blended. Cook over medium heat, stirring constantly,
until mixture thickens and comes to a boil. Boil 1 minute, stirring
constantly. Remove from heat; stir in softened gelatin and flavorings.
Cool.

Beat egg whites (at room temperature) and cream of tartar until foamy;
gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form.
Fold egg whites, whipped cream, and 1 C coconut into gelatin mixture;
pour into crust. Sprinkle with additional coconut, if desired. Chill
until set. Garnish with candied cherries.

Di Note: Made this one Christmas and received rave reviews. Very
pretty pie.

Di Pahl’s personal recipes-1994
Collection of recipes from “Great Sysops of the World” from COOKFDN ops.

Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and press
firmly in an even layer over bottom and sides of pan to form a crust. Place
in freezer until firm. Meanwhile, melt marshmallows with milk and salt
over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua.
Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes,
until mixture holds ripples when stirred lightly. turn into chilled cookie
shell and freeze firm. Before serving, arrange a circle of chocolate curls
in the center (optional) and cut intowedges.

-SHELL-
1/3 c Cheddar cheese; shredded
1 Egg
1/2 ts Salt
1/4 ts Garlic powder
7 oz Spaghetti uncooked

Preheat oven to 375′F. Melt butter in heavy medium skillet over
medium-low heat. Add corn and saute 5 minutes. Add green onions and
celery leaves and toss to heat through. Remove from heat.

Mix cheese, eggs, yolks and flour in medium bowl. Grudually add half
and half, stirring until mixture is smooth; add corn mixture.

Unfold crusts on work surface and press out fold lines. Line
9-inchdia- meter pie dish with 1 crust. Spoon filling into
crust-lined dish. Arrange second crust over; pinch edges together to
seal and crimp decoratively. Cut several shts in top crust to allow
steam to escape.

Bake pie until filling is puffed and golden, about 45 minutes. Let
stand 15 minutes; serve warm.

NOTE: 6 main-course or 8 side dish servings

FILLING
1 Lemon
4 tb Butter
1 Egg
1/2 c Sugar

Preheat the oven to 425 degrees F. Make crust: Mix flour and butter
in a food processor. Add water and form a dough. Press into a pie
pan.

MAKE FILLING: Grate the lemon peel. Press the juice out of the
lemon.

Melt the butter. Beat the egg with sugar, the melted butter, lemon
juice and lemon peel. Pour the filling into the pie crust. Bake in
oven for about 30 minutes at 425 degrees F. Let the pie cool down.

NOTES:

* A French dessert cake — My girlfriend got this recipe when she
lived in Paris three years ago. In French it is called Tarte au
citron.

* If you don’t have a food processor, you can use your hands instead.

: Difficulty: Easy to moderate.
: Time: 50 minutes.
: Precision: Measure the ingredients.

: Anders Rantila
: CS Dept, Univ of Linkoping, Sweden
: seismo!mcvax!enea!liuida!ara

Melt margarine on medium to low heat. Roll graham crackers into
crumbs with rolling pin. Mix crumbs and melted margarine. Pat to
make crust on bottom and sides of pie pan. Chill.

Add cold evaporated milk to Dream Whip (do not add vanilla). Sprinkle
in 24 pkg. Equal. Mix and beat according to directions. Beat egg
yolks slightly, and gradually stir in lemon juice. Gradually fold in
the whipped Dream Whip. Spread in pie crust. Turn on broiler so it
will get hot. Beat 3 egg whites frothy (use clean beaters so whites
will beat up as fluffy as possible). Add 1 tbs. sugar and beat until
blended in. Add another tbs. sugar and 3 Equal pkg. and beat until
soft peaks form. Spread meringue over top. Spread meringue to stick
to the edges so it won’t shrink when you broil it.

Put under broiler for 30-60 seconds until meringue is lightly
browned. IT DOESN’T TAKE LONG AT ALL AND IS EASY TO BURN. The flavors
will blend better if you chill for 5 hours.

Nutrients per serving: Calories 144, fat 5g, cholesterol .6mg,
carbohydrate 27g, sodium 81mg.

Exchanges: Bread 1, fruit 1/2, milk 1/2, fat 1.

CRUMB TOPPING
1/2 c Each: all-purpose flour;
-rolled oats
1/4 c Unsalted butter; ( 1/2
-stick) softened
1/4 c Each: light brown sugar;
-granulated sugar
1/2 ts Cinnamon

Let cream cheese set until room temperature. Beat with mixer until smooth.
Then add condensed milk, lemon juice and vanilla. Beat until all lumps are
gone. Pour into crust. Cover & refrigerate for at least two hours. Top with
fresh (or canned) fruit. It’s ready to serve! Store in refrigerator.

This just became my new favorite last night. It has a lot of steps, but
it’s an absolutely scrumptious treat for company. It’s the creation of
Bernice Janowski of Stevens Point, Wis

This was in my CookWorks cookbook. Have no idea where it came from but
thought I would send it along. Haven’t tried it. (But I’m going to after I
make my own Kahlua)

Line 9-inch pie pan with half the pastry. Preheat oven to 425 degrees F.
Peel, core and cut apples into small wedges (about 6 cups). In 3-quart
saucepan, heat apple juice and sugar. Add apples and cook gently, covered,
until almost tender. Remove with slotted spoon. Add Kahlua to cooking
liquid. If the liquid measures less than 1 1/4 cups, add more apple juice.
Over medium heat, add butter to cooking liquid. Blend cornstarch with lemon
juice. Stir into cooking liquid until sauce thickens. Remove from heat. Add
apples. Turn into pastry shell. Cover with top crust, seal and flute edges.
Prick top crust or cut small decorative pattern. Brush top lightly with
melted butter and sprinkle with sugar. Bake on lower rack, below oven
center, 25 to 30 minutes until golden brown. Serve warm.

Directions: Combine the first 3 ingredients in a bowl; stir well. Gradually
add water and next 2 ingredients, stirring with a wire whisk until blended;
set aside.

Cook the onion and beef in a large saucepan coated with cooking spray over
medium-high heat until browned, stirring to crumble; drain in a colander.

Return beef mixture to pan. Add parsley and next 5 ingredients; stir well.
Add broth mixture; cook over medium heat for 15 minutes or until thickened,
stirring constantly.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Carefully split biscuits in half horizontally, and place over beef mixture.
Bake at 400 degrees for 10 minutes or until biscuits are lightly browned.

Make-Ahead Tips: You can assemble the casserole ahead of time, without
thawing the frozen vegetables and omitting the biscuits; cover and freeze.
Thaw frozen casserole overnight in refrigerator; let stand at room
temperature 30 minutes. Top with biscuits; bake as directed.

Nutritional Info: CALORIES 293 (21% from fat); PROTEIN 23.4g; FAT 6.8g (sat
2.1g, mono 2.4g, poly 0.6g); CARB 37.6g; FIBER 0.9g; CHOL 59mg; IRON 2.9mg;
SODIUM 778mg; CALC 91mg

-PASTRY-
2 c All purpose flour
1/4 c Sugar
1/2 ts Salt
3/4 c (1 1/2 sticks) chilled
-unsalted butter, cut into
-small pieces
2 lg Egg yolks
3 tb Ice water
1 Egg, beaten to blend

FILLING
4 lg Eggs
1 1/2 c Sugar
1/4 c All purpose flour
1 1/2 c Buttermilk
1/4 c (1/2 stick) unsalted butter
1/2 c Fresh lime juice
1 tb Grated lime peel
Ground cinnamon

FOR CREAM: Combine cream, sugar, wine and lemon juice in mixing bowl
and beat until soft peaks form (do not overbeat). Carefully fold in
nuts. Cover and chill until cold, at least 1 hour. (Can be prepared 1
day ahead. Keep refrigerated.)

FOR PASTRY: Mix flour, sugar and salt in processor. Add butter; cut in
using on/off turns until mixture resembles coarse meal. Whisk yolks
and water in bowl. Add to processor; blend using on/off turns until
moist clumps form. Gather dough into ball; flatten into disk. Wrap in
plastic; chill until firm, about 1 hour. (Can be made 1 dcry ahead.
Keep refrigerated. Let stand briefly at room temperature to soften
before rolling.)

Preheat oven to 350′F. Roll out dough on floured surface to 15-inch
round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to
1/2 inch. Fold overhang under; crimp edges to make high-standing rim.
Line crust with foil; fill with dried beans or pie weights. Bake 20
minutes. Carefully remove beans and foil. Lightly brush crust with
beaten egg. Bake until egg glaze is set, about 3 minutes. Remove
crust from oven; let stand 5 minutes. Brush crust with some of egg.
Bake 3 minutes. Remove from oven; cool. Reduce oven temperature to
325′F.

FOR FILLING: Whisk eggs and sugar in bowl until light and creamy. Sift
flour into egg mixture; whisk to combine. Add buttermilk. Melt butter
with lime juice and peel in heavy small saucepan over low heat. Whisk
into egg mixture.

Pour filling into crust. Dust top of custard with cinnamon. Bake until
center puffs and edges begin to crack, about 1 hour 5 minutes. Cool
completely. Serve with sweet-wine cream.