Chile Cheese Rice Bake

You'll Need:

1 cup long grain white rice

2 medium zucchini, sliced
1 (7-ounce) can diced green chiles
12 ounces Jack cheese, grated
1 large tomato, chopped
Salt to taste
2 cups sour cream
1 teaspoon oregano
1 garlic clove, chopped

1/4 cup chopped green onions

Chopped parsley

Procedures : 1. Preheat oven to 350 degrees.
2. Cook rice and set aside. Steam zucchini until tender, then drain.
3. Butter 3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over tomato layer. Scatter remaining cheese on top.

4. Cover and bake for 45-50 minutes.
5. Sprinkle with chopped parsley and serve.

SERVES: 8

Black Bottom Pie

You'll Need:

2-1/2 cups finely crumbled graham crackers

1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch

4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate

1 teaspoon vanilla
4 stiffly beaten egg whites

1/2 cup sugar
1/4 teaspoon cream of tartar

1 teaspoon vanilla
1 pint whipping cream
Grated chocolate


Procedures : Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until "set". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.

SERVES: 9

Cheese Spinach Bake

You'll Need:

2 (10-ounce) packages frozen chopped spinach

1-1/2 cups small curd cottage cheese
4 ounces Cheddar cheese, shredded
1/4 cup butter, softened
3 eggs, beaten
2 teaspoons flour
Salt and pepper to taste


Procedures : Cook the spinach using package directions; drain.
Combine the spinach, cottage cheese, Cheddar cheese, butter, eggs, flour, salt and pepper in a bowl and mix well. Spoon into a greased 1-quart baking dish.

Bake at 350 degrees for 1 hour.

SERVINGS: 4

EGG PANDESAL

You'll Need:

2 tbsp yeast
2 cups water-luke warm
? cup sugar
1/3 cup oil
1 tsp salt
1 cup powdered milk ( skim milk )
1/3 cup margarine
2 pcs eggs
1 kilo All Purpose Flour


Procedures : 1.)Combine salt and sugar and All Purpose Flour.
2.)Dissolve yeast + 1 tbsp sugar in luke warm ? cup for 5 minutes ? 10 minutes and let rise. Set aside.
3.)Sift the flour, measure. Make hallow in the center, add yeast mixture and margarine.
4.)Proofing time 60 minutes. Baking time 20 mins until done
5.)Make baston, roll in bread crumbs
6.)Cut.

COCONUT MACAROONS

You'll Need:

4pcs eggs
? cup margarine (dari cr?me)

2 tsbp vanilla
1 can condended milk
4 cups desiccated coconut
? cup All purpose flour
? cup sugar


Procedures : 1.)Cream the butter, add the sugar and beat well.
2.)Add milk, eggs and vanilla to the cream mixture blend thouroughly.
3.)Add desiccated coconut, All purpose flour continue beating. Fill the paper cup with the coconut mixture and bake for 15 minutes at 350? F.

Prebaked Tart Shell

You'll Need:

1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water


Procedures : Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.

Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.

On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly with the flour and fold into quarters. Place it, with the point in the center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable bottom. Open up the pastry and fit into the pan, folding down the excess to reinforce the sides. Press the pastry against the fluted sides of the pan; trim off any excess dough. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.

Cranberry Crumb Tart

You'll Need:

1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell


Procedures : Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse meal. Continue cutting until the mixture forms nickel sized clumps that crumble easily.

In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add the cranberries and toss to coat well.

Spon the cranberries into the Prebaked Tart Shell, mounding them slightly in the center. Using your fingers, lightly squeeze pieces of the crumb topping and drop them gently over the berries (do not press the topping into the fruit).

Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.

Caramelized Pear Tart

You'll Need:

Pastry:
14 Tbsp. butter, softened
1/2 cup sugar
3 egg yolks
zest of 1 lemon, grated
3/4 cup finely ground almonds
1 3/4 cups flour

Filling:
2 1/2 lbs. ripe, firm pears, peeled, cored, and cubed
(or large can of pears drained/cubed, though not as good)
8 Tbsp. Butter
3/4 cup sugar
1/3 cup toasted almonds


Procedures : Cream butter and sugar until smooth. Add egg yolks and zest, mix well. Add almonds and flour, mix well. Form into ball, wrap with plastic, and chill 1 hr.


Grease 10 inch tart pan with removable bottom. On lightly floured surface, roll out dough to 1/8 inch thickness. Transfer to pan and press to bottom and sides. Line dough with foil and fill with pie weights or dried beans. Bake at 400 degrees(F) for 20 minutes. Remove foil and weights, bake 3 minutes until golden.

While crust is baking, melt butter in large, heavy skillet. Over medium heat, saute pears until tender.* Sprinkle with the sugar and cook until fruit is caramelized(golden brown.) Place filling in baked crust and sprinkle with toasted almonds. Serve warm or chilled.

* If using canned pears, don't cook the pears first--add sugar with pears.

Banana Cream Pie

You'll Need:

3/4 cup sugar
1/3 cup all purpose flour or 3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)

1 1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 inch pie pan filled with your favorite crust


Procedures : Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stiring constantly, over medium heat til bubbly. Cook and stir an additional 2 minutes and remove from burner.

Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove from heat.

Add butter and vanilla and stir til smooth.

Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
mixture and spread meringue (if desired) on top of the pie. Bake at
350 degrees for 12-15 minutes. Cool.

Lucille's Sweet Potato Pie

You'll Need:

6 medium Sweet potatoes, (use the rounder ones)
3 sticks of butter
1.5 cup sugar, (2 cups if you want)
3 eggs ( beaten)
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt

2 - 9" pie crusts


Procedures : Boil sweet potatoes in their jackets until cooked. - thin knife goes through. Beat the eggs. Put butter & sugar in a large bowl. Peel
hot potatoes - with knife cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. Place hot peeled potatoes on the butter in the bowl with sugar, CRUSH together.
Add beaten eggs. Stir in spices ( to taste).

Pour into two unbaked pie crusts. ( consistency of pumpkin pie mix)
Bake at 350F until brown

Wine Tart

You'll Need:

140 g Plain flour (5 oz)

1/2 ts Sugar
1 ts Baking powder

3 tb Milk
60 g Unsalted butter (2 1/4 oz)

Butter and flour for the 1 ds Salt - tart tin
120 g Caster sugar (4 oz)

100 ml Good dry white wine (scant 1 ts Ground cinnamon - 1/4 pint)

10 g Plain flour (1/4 oz)

15 g Butter (approx. 1/2 oz)


Procedures : Pre-heat the oven to 260 oC/500 oF. Lightly butter a tart tin with a removable base 20 cm (8 in) in diameter.

Pastry: put the flour, baking powder and softened butter together in a large bowl. Add the salt and sugar. Rub all the ingredients together with your fingertips until the mixture resembles coarse semolina. Add the milk and mix it in lightly and rapidly with your fingers, without exerting any pressure. Form the pastry into a ball, using it to collect all the loose flour. If need be, add another drop or two of milk.

Do not let the pastry rest, but roll it out straight away to fit the prepared tart tin. The pastry should be only 3 mm (1/8 in) thick and
should extend well beyond the rim. Ease the pastry into the base of the tin by pressing gently into the corners with a small ball of dough, but arrange for the spare pastry at the top of the tin to project as a little horizontal fold or lip about 1 cm (3/8 in) wide and 1 cm deep inside the tin. There is now much less spare pastry all round the outside of the tin.

Press the pastry down on top of the rim with your thumb and trim it off neatly by rolling the pin across the tin.

Press the fold of pastry inside the tin upwards (the rolling pin should have passed over it without touching it at all). Work fast, with your fingers inside the rim. You now have a border standing up all round the top of the tin, with the lower, outside edge firmly attached to the rim.

Pinch this border between your finger and thumb with tweaking movements, at intervals of 1 cm (3/8 in) to make a little fluted edge all round the top of the tart.

Mix the sugar, cinnamon and flour together. Strew this mixture all over the bottom of the tart. (This is a liquid filling so the bottom of the tart is not pricked with a fork). Pour the wine over the sugar mixture and mix it with your fingertips. Dot the surface with the butter, in flakes.

Cook the tart in the bottom of the pre-heated oven for 15 ... 20 minutes, turning it from time to time to equalise the heat and to prevent bubbles forming.

Leave the tart to cool before taking it out of the tin.

Servings: 6

Sour Cream Raisin Pie

You'll Need:

2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
4tsp Flour(heaping)
1 1/2c Raisins

1 baked 10-inch single-crust pie shell
Meringue
Yields 1 (10-inch) pie


Procedures : Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).

Cool the filling slightly, then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight."

Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a "licker" (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does this recipe says that large eggs don't do well with this - she uses
small eggs...

I hope this is the recipe that the person on rec.food.cooking was looking for. I c an't say how this recipe works - as I haven't used
it - however, this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo, Wisconsin... Apparently this cafe
came into national recognition a while back - Willard Scott ate there as well as Charles Kuralt... She claims that her recipes are just
plain farm cooking.

Pecan Pie

You'll Need:

3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9" pie crust, baked


Procedures : Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook longer--bake until the center doesn't "jiggle". It is not a bad idea to cover the pie with aluminum foil to keep the crust from burning--many times it will brown nicely even with the foil; if not, remove the foil for the last
5-10 minutes.)

Orange Freeze Pie

You'll Need:

1 deep dish pie shell, baked
1 pkg (3 oz) orange flavored gelatin
2/3 cup boiling orange juice (OJ)
1 cup vanilla ice cream softened
1 can (11 oz) mandarin oranges, drained
1 cup La Creme Whipped Topping, thawed


Procedures : Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls, blending until dissolved. Chill until _slightly_ thickened. Stir in mandarin oranges. Fold in whipped topping. Pour into pie shell. Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving

Eggnog Chiffon Pie

You'll Need:

Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree


Procedures : For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten egg whites.

Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.

Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hours or until set.

About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie, if desired.

Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring. When sugar begins to melt, heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.

Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.

Dirt Pie

You'll Need:

1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust

* Rocks = Granola chunks, chocolate chips, peanut butter chips, chopped peanuts, or any combination thereof


Procedures : Pour milk into medium bowl. Add pudding mix. Beat with wire whisk untilwell blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of the cookies and "rocks" into pudding mix. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours

Almond-Plum Tart

You'll Need:

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening

3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted


Procedures : For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball.

On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan.

Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell.Place plums, cut side down, atop almond mixture. Dot with butter.

Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly.

Makes 6 to 8 servings.

Banana Bread

You'll Need:

1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup mashed very ripe banana
1 tsp. Vanilla
1 1/4 cup sifted flour
3/4 tsp. baking soda
1/2 tsp. Salt


Procedures : Cream shortening and sugar until fluffy. Add eggs, one at a time,
beating well after each addition. Stir in banana and vanilla. Sift
dry ingredients together and add to banana mixture. Mix well. Pour
into greased loaf pan or 9x9x2-inch pan. Bake at 350F for 30 to 35
minutes.

Banana Yogurt Pie

You'll Need:

2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract

2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin

2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg


Procedures : 1.Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
2.Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.

3.Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
4.Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.

Avocado Lime Pie

You'll Need:

1 cup sieved avocado pulp
1 (14 ounce) can sweetened condensed milk

1 teaspoon grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9 inch single crust pie


Procedures : 1.Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
2.Chill pie several hours. Garnish with whipped cream, and serve.