Recipes

OK so here goes.
Tonight hubby and I had a curry to die for:

THAI RED PRAWN CURRY

2 tsp peanut oil
3 tsp Thai red curry paste
10 prawns per person(we used a frozen variety,defrosted)
400 ml lite coconut milk
1 tsp chilli paste}optional
1 tsp lime chutney}optional

Gently heat oil, fry curry paste briefly till fragrant. Turn heat up a little and add prawns(or sliced chicken fillet etc) and stir fry until just cooked. Add coconut milk and bring to the boil. Reduce heat, add optional others and simmer gently for 4 mins. Serve on a bed of boiled rice.

Mmm yum.

Rola had this for dinner one night last week, and sent the recipe to me. I did not get it cooked, did not have pineapple at the time, so I saved recipe for later.

STEAK AND PINEAPPLE CASSEROLE by Barbara Maley



750g Diced Steak
440g Tin Pineapple Pieces
¼ cup Pineapple Juice (from the tin )
¼ cup Tomato Sauce
Pkt French Onion Soup
1 Tablespoon Vinegar
1 Tablespoon Worcestershire Sauce
½ teaspoon Dry Mustard
½ teaspoon Curry Powder

Crockpot.

Place all ingredients in Crockpot and cook all day.

Oven
Brown meat. Place in Casserole Dish, add all ingredients (all pineapple juice from tin) and a bit of water

Cook at 160oC for a few hours


Serve with Rice and Vegetables

LEMON DELICOUS PUDDING

6 Ramekins – Grease and sprinkle with Castor Sugar

Mash together with wooden spoon
30 grams Butter
135 grams Castor Sugar
pinch Salt

Add - 4 egg yolks - 1 at a time and mix well

Add - 2 ½ Tablespoons Self Raising Flour
Lemon Rind
¼ cup Lemon Juice
1 Cup Milk
Mix well

Beat together 4 egg whites.
Mix gently in with the batter

Spoon into Ramekins

Set into Lamington Tray with hot water up the sides

Bake Moderate Oven 180C/350F 30 minutes till golden brown and springs back

Let Stand for a few minutes – remove from water

Dust with Icing Sugar
Eat warm

CHICKEN AND TOMATO RISOTTO

Approx 500grams Chicken Thigh Fillets ( I use Breast Fillets)
2 tablespoons oil
1 large onion, finely diced
1 x 440g can peeled tomatoes ( I use can of chopped tomatoes)
2 teaspoon salt
Pepper
1 teaspoon sugar
2 teaspoons fresh oregano or marjoram, or ½ teaspoon dried oregano
2 ½ cups water
¾ cup long grain rice.

Cut each chicken fillet into 4 pieces ( I dice the chicken into small pieces)
Heat oil in a medium sized saucepan, add onion and stir over heat until soft and golden.
Add Chicken and stir over heat until brown on all sides. Chop the tomatoes, add to the chicken with the juice from the can. Add Salt, Pepper, Sugar and Herbs. Stir well than pour in the water. When liquid boils stir in the rice, turn down heat, cover and simmer for 20 minutes.
When rice is just tender turn off heat, place a folded tea towel under the lid and allow to stand 10 minutes. The rice will become tender and moist. Fluff up with a fork, toss in a knob of butter if desired. Serve hot with green vegetables or a salad.
Serves 4-5

SOUR CREAM AND APPLE PIE
Recipe: from the ‘West Australian’ Thursday 24 May 2007

This is an old- fashioned Amish apple pie recipe. You could add grated lemon rind or sultanas for more flavour and texture. Serves 6 –8

Base
3 cups plain flour
300g butter
½ cup icing sugar
1 egg
1 yolk

Combine all ingredients in a food processor and pulse until it forms a ball.
Rest in the fridge for 30 minutes. Flour the workbench and roll out the pastry to 2mm thickness. Line a metal pie dish and trim off the excess. You will have pastry leftover for a second pie. This can be stored in the fridge or freezer

Filling
1 cup sour cream
1/3 cup caster sugar
2 teaspoon vanilla essence
2 eggs
3 tablespoon flour
5 large Granny Smith apples, peeled, cored and thinly sliced.

Whisk the sour cream, sugar, vanilla, eggs and flour, and mix with the apple slices. Spoon into the pie shell and top with pastry, trimming, brushing with egg wash (made from 1 egg yolk plus 1 tablespoon milk) and making a slit with a sharp knife to release the steam.
Preheat the oven to 180C/350F and bake 40-45 minutes

Chicken Hawaiian Recipe recipe from MizTricia

4 servings chicken breast or equivalent amount of cooked chicken or turkey
1 large bell pepper sliced into strips (Capsicum)
1 medium onion sliced into strips
1 pkg of mushrooms
I tin of pineapple chunks in their own juice.
1 tin of cream of chicken soup,
butter or oil for browning chicken if not cooked.
Soy sauce to taste

Brown chicken, either breasts or cut into strips.
Remove from skillet, add the onions and peppers, and cook till wilted. Add mushrooms, and continue cooking till they wilt and the onions begin to brown. Add the pineapple and juice, soy and the cream of chicken soup. Simmer till the chicken is cooked through. May add water or broth if the mixture cooks too thick.

Serve over rice with a salad and additional veggies if desired.

Recipe is not picky, more peppers or mushrooms or onions are fine, Scallions or green onions with tops fine if you have those, play around with it. You could sub curry for the soy I think. Recipes are just a suggestion

EASY MARINATED CARROTS
cold side/salad

I can sliced carrots
1/2 cup of (fat free) Italian salad dressing

After Breakfast, open can, drain liquid, put carrots in a container that can be covered. Pour on the salad dressing, cover and place in Fridge. Marinate till dinner. Serve as is, over a bed of shreaded lettuce, or add other salad stuff, ie pickles, olives, onion, Pimintoes or roasted red peppers (capsicum), chopped boiled egg.

PORK CHOPS WITH APPLE & RED ONION CHUTNEY

Butter
2 small red onions, sliced
2 Granny Smith apples, peeled, cored, 1/4ed and sliced
1/4 teaspoon ground cloves (or 4 whole ones)
1/3 cup honey
4 pork chops
oil
1/2 tsp caraway seeds
green cabbage, thinly shredded

Melt 50gm of butter in saucepan. Add onions, apples, cloves & honey. Simmer, covered for 10 mins over low heat. Increase heat to medium & cook, uncovered for a further 20 mins or until the liquid is reduced to a thick chutney. Allow to cool.
Season chops well on both sides. Heat oil in a large frying pan and cook chops over medium-high heat for 6-8 mins on each side, or until browned and cooked through. Leave the chops to rest for 2 mins.
Melt 25gm butter in a large saucepan, add caraway seeds and cabbage. Cook, covered over medium-low heat for about 10 mins or until tender.
To serve: place a chop on each plate, dollop with a spoonful of chutney and serve the cabbage on the side.

BEEF SATAYS - or stir fry

750 gm rump steak
1/2cup peanut butter
3/4cup water
1 small beef stock cube, crumbled
2 tablespoons dry sherry
1 tablespoon dark soy sauce
1 tablespoon honey
2 teaspoons curry powder
1 tablespoon oil
2 green shallots (spring onions?) chopped

Cut steak into thin strips, combine in large bowl with peanut butter, water, stock cube, sherry sauce, honey, curry, oil and shallots. Cover, marinate several hours or refrigerate overnight.
The recipe now says you should thread the meat on to skewers and either microwave or grill them and heat the remaining sauce separately - in reality I just pour it all into a wok and stir fry it. Serve with rice.

Three Cheese Manicotti

Favorite spaghetti sauce (2-3 cups)
2 cups shredded mozzarella
1 cup ricotta or cream style cottage cheese
1/2 cup grated parmesan cheese
2 beaten eggs
1/4 cup snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
8 manicotti shells, cooked and drained

Combine *1 cup of the mozarella, the ricotta, and the parmesan. Add eggs, parsley, salt, and pepper. Mix lightly. Stuff manicotti shells with about 1/4 cup cheese mixture. Pour about 1/2 cup spaghetti sauce into 2 quart baking dish. Arrange stuffed manicotti in dish; pour remaining sauce over top. Sprinkle with remaining 1 cup of mozzarella. Bake, uncovered, in 350 degree oven for 25 to 30 minutes or until bubbly. Makes 4 servings.

English Muffin Bread

2 pkgs. active dry yeast 2 cups milk
6 cups unsifted flour 1/2 cup water
1 Tablespoon sugar 1/4 teaspoon baking
2 teaspoons salt soda
cornmeal

Combine *3 cups of the flour, yeast, sugar, salt, and soda. Heat liquids until very warm (130 degrees). Add to dry mixture and beat very well. Stir in rest of flour, gradually, to make stiff batter. Divide in half and place in 2 loaf pans that have beeen greased and sprinkled with cornmeal. Grease fingers with butter and pat gently into pan. Sprinkle tops of loaves with cornmeal. Cover with slightly dampened cloths and let rise for 45 minutes. Bake at 400 degrees for 45 minutes. Remove from pans immediately; cool completely before slicing. Great toasted!!

Sorry, I tried to get clever and type the ingredients in two columns. Didn't work!
2 pkgs. active dry yeast
6 cups unsifted flour
1 Tablespoon sugar
2 teaspoons salt
cornmeal
2 cups milk
1/2 cup water
1/4 teaspoon baking soda

FRANCOIS' LAMB SHANKS

Lamb shanks – approx 1 per person
Garlic - skins removed, left intact
Onions - chopped
Eschallots (golden shallots) skins removed, left intact
Vegetables chopped eg: carrots, celery, turnips, Swedes
Tomato paste
Tinned Tomatoes
Red wine
Parisien Essence (optional) This strengthens the colour & flavour of the sauce (we found it in the supermarket)

Heat oil in a saucepan & brown lamb shanks. Remove from saucepan & sprinkle with a little flour & leave to sit while preparing vegetables. Add more oil to saucepan, & gently cook garlic, onions & all the vegetables, till browned. Add wine, tomatoes, tomato paste, & Parisien essence if using & bring to boil. Put shanks back in the pot (add some water or stock if there is not enough juice). Simmer gently for approx 2 -3 hours (until shanks are tender & meat is falling off the bone). Serve with mashed potato & beans.

Lamb shanks cont'd
I knew I'd forget something -
Bouquet Garni - Francois makes from fresh bayleaves, thyme, & parsley. Put this in with the wine, tomatoes etc.

Meant to say that the herbs are tied together with kitchin string

Poffertjes (Dutch pancakes)
The simple version,

2 cups SR flour
1 cup plain flour
3 eggs
teaspoon salt
stir in milk until it looks the right consistancy (3 cups???)

put into a squeeze bottle
cook in poffertjes pan (flip half way through)

serve with jam and cream

Shrimp/Chicken Primavera


16 oz jar of 4 cheese Alfredo Sauce
(this can be diluted with 1% milk to decrease fat content, or a basic white sauce can be made instead)
1can of mushrooms, or i/2 lb fresh button mushrooms
1 green pepper -cut into strips
1 red pepper -cut into strips
1 or 2 celery ribs -sliced
several broccoli florets
1 lb of shrimps or sliced chicken cut into strips, or use both.

If using chicken, quickly cook chicken in a very small amount of vegetable oil, until done.
drop broccoli florets into boiling water for a minute, and remove from heat.
slowly bring sauce to a simmering stage, be careful to stir constantly so that it doesn't stick...here is when you can dilute the sauce with 1%milk if you wish. Add raw shrimp, and cook until they are pink, then add celery 1 minute, then other veggies and chicken. Turn sauce off after a minute or so and let sit, covered, for several minutes. You want to insure shrimp and chicken are thoroughly cooked, but not toughened veggies are crisp, but not overcooked, so this bringing together for the flavors to meld is all about timing. Usually, no salt, or pepper need to be added since sauce is seasoned. If you make your own basic white sauce, seasoning will need to be adjusted. Serve over rice, or I prefer to serve over a combination of spinach and roasted garlic noodles. Serve with crusty bread, and enjoy.
This takes about 20/30 minutes to completely prepare!

Great Cole Slaw

1/2 head of cabbage - cabbage should be hard and can be crisped by sitting in ice and water for awhile prior to preparing.
1 carrot-finely diced
1/2 green pepper-finely diced
dried onion flakes-2 tablespoons
dried dill weed-2 tablespoons
salt-1/3 teaspoon-paprika
white pepper or black will do-1/2 teaspoon
dried mustard-1 teaspoon
1 small can of crushed pineapple-optional
Mayonnaise-as needed
I hand slice cabbage and other veggies, but it can be done in a food processor...I just prefer my cabbage very fine.
add veggies and seasoning, blend and add pineapple and mayo until desired consistency is met. You want creamy, but not drenched in mayo. Refridgerate for several hours, stir and taste...a little dill pickle juice, or lemon juice can be added. If pineapple is not used, a dash of sugar can be added. Bring salt and pepper to your taste. Serve chilled as a side dish for seafood, beef, fried chicken or fish...or any way you want.Garnish with paprika and fresh parsley.

Tamale Pie

INGREDIENTS:
1 lb ground beef
1 c chopped onion
1 c chopped green pepper2 (8-oz) cans tomato sauce
1 (12-oz) can (1 ½ c) whole kernel corn, drained ½ c pitted ripe olives, chopped
1 clove garlic, minced
1 T sugar
1 tsp salt
2 to 3 tsp chili powder
Dash pepper
3 T salsa

6-oz (1 ½ c) Cheddar cheese, shredded

2 c cold water
¾ c yellow cornmeal
1 T butter or margarine
1/2 tsp salt

DIRECTIONS:

Cook meat, onion and green pepper in a large skillet until meat is lightly browned and vegetables are tender.
Stir in tomato sauce, corn, olives, garlic, sugar, the 1 tsp salt, chili powder, pepper and salsa.
Simmer 20 to 25 minutes, or until thick.
Add cheese; stir until melted.
Turn into greased 9”x13”x2” rectangular baking dish.
Stir cornmeal and ½ tsp salt into cold water.
Cook, stirring constantly, until thick.
Add butter or margarine; mix well.
Spoon over hot meat mixture.
Bake casserole in moderate oven (375 degrees F) about 40 minutes.
Makes 6 servings.

MICROWAVE-BRAISED LAMB SHANKS

Note: I saw Jenni's traditional recipe for lamb shanks and thought y'all might also be interested in a quick version for those busy days.

2 Tbs. extra virgin olive oil
2 cup chopped red bell pepper
3/4 cup chopped onion
2 cloves minced garlic
2 springs fresh rosemary
1/2 tsp. salt
freshly ground black pepper
3/4 cup dry red wine
2 Tbs. tomato paste
3 small lamb shanks (about 12 oz. ea.)
olive oil
salt and pepper to taste

1. In a 2-quart microwave-safe casserole, cook olive oil at full power (650 to 700 watts) for 2 minutes.
2. Stir in red bell pepper, onion, garlic, rosemary, salt, pepper, wine and tomato paste. Cook, uncovered for 5 minutes.
3. Remove half the veggie mixture and set it aside.
4. Lightly oil the lamb shanks with olive oil and sprinkle them with salt and pepper to taste. Arrange the shanks in a triangle over the veggies remaining in the casserole.
5. Cover, and cook for 20 minutes. Turn the shanks and cook for another 10 minutes.
6. Spoon the reserved veggies over the shanks, cover and cook for 2 minutes.
7. Remove the casserole from the microwave and let it stand for 5 minutes before serving.

Yield: 2 to 3 portions.

NOTE: If your microwave oven does not have a carousel, you may have to rotate the dish while it is cooking.

Hot Artichoke and Spinach Dip

2 (8-ounce) packages cream cheese, softened
½ cup mayonnaise
½ cup grated Parmesan cheese
½ cup grated Romano cheese
2 cloves garlic, peeled and minced
1 teaspoon dried basil
½ teaspoon garlic powder
salt and pepper to taste
2 (14-ounce) cans artichoke hearts, drained and chopped
1 box frozen chopped spinach, thawed and drained
½ cup (or more) shredded mozzarella cheese

1.Preheat oven to 350 degrees F.
Lightly grease 2 (8”x8”) baking dishes

2.In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic powder, salt and pepper. Gently stir in artichoke hearts and spinach.

3.Transfer the mixture to the prepared baking dishes. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. Serve with crackers of your choice.

CHILLED CARROT SOUP

1 Tbs. butter
1/4 cup chopped onion
1/2 lb. thinly sliced, pared carrots
1 can (13-3/4 oz.) chicken broth
1/4 tsp. salt
1/8 tsp. pepper
Pinch of nutmeg
3/4 to 1 cup half & half or light cream*
Snipped fresh chives OR parsley

In a medium saucepan, melt the butter; add onion and carrots and cook gently for a few minutes. Stir in the chicken broth, salt, pepper and nutmeg. Bring to a boil; simmer, covered, until carrots are tender (about 15 minutes).

Place in a blender or food processor and puree. Stir in half & half. Chill. Before serving, stir well and sprinkle with chives or parsley.

YIELD: 4 servings
* Fat-free half & half works great!

FLO'S PUMPKIN SCONES
1 tbs butter
1/2 cup sugar
1/4 tsp salt
1 egg
1 cup mashed pumpkin
2 cups self raising flour (a little extra just in case)
METHOD
Beat tog. butter, sugar and salt with electric mixer
Add egg, then pumpkin.
Finally, stir in the sifted flour by hand
Turn onto floured board and cut.
Place on a heated floured tray and cook on the top shelf of a very hot oven (225c-250c) for 15 to 20 minutes

JUNE'S PLAIN SCONES
I use a food processor to make them although butter can be rubbed into the flour by hand.

INGREDIENTS
2 cups Self Raising flour
1 tsp baking powder
1 tablespoon butter
1/2 tsp salt
1 cup milk
METHOD
Process the all ingrediends (except milk) until butter is mixed into the flour
Add milk and process until mixture gets 'solid' and nolonger processes
Turn onto floured board and finish mixing in the flour by hand.
Make a rectangle shape and cut into 12 squares.
Bake in hot oven (220-230C...425-450F) for 12 minutes.
Serve with jam and thick cream

I always use 'fresh' flour as it loses its rising ability if it sits in the cupboard for months and the extra baking powder gives the scones 'extra' lift and makes them much lighter.

Mussels with Clam Sauce over Linguine

8 oz linguine cooked
2Tbsp veggie oil
28oz pkgs of frozen veggies, or a variety of diced veggies of your choice, cooked(peas, carrots,onions,celery, green beans,are all good)
salt and pepper to taste
2 lbs of Mussels, rinsed
1 jar white clam sauce
2 Tbsp chopped parsley

Heat 1 Tbsp oil in large skillet until oil just starts to smoke, add veggies and cook until softened and lightly browned. Season to taste with salt and pepper.
Add mussels, lemon juice and clam sauce. Cover,heat to simmering, and cook until shells open...about 3-5 minutes.Discard any unopened shells.
Toss cooked pasta with oil, season to taste with salt and pepper. Its best to cook the pasta in salted water.
Serve mussels over the pasta,sprinkled with chopped parsley.

Sweet Potato Souffle

2-3 large cooked sweet potatoes(yams)
Sm can crushed pineapple
pecan nut meat
nutmeg, cinnamon, ginger
tbsp vanilla flavoring
tbsp salt
1/2 cup brown sugar
marshmallows(optional)
1/2 stick of butter
2oz milk
1 egg

mash or blend potatoes, add milk, butter, salt and egg. Slowly fold in sugar and season with nutmeg, ginger and cinnamon slowly...tasting so as not to over season. Mixture should be pliable, not stiff, and smooth, without being runny. Add pineapple and nut meats and if using marshmallows, fold them in at this point, saving some to add to top at last minute. place in greased casserole and bake in 350 degree oven for 30 minutes. At last minute top with remaining marshmallows just to get a slight brown color. Enjoy! This dish can be used as a side dish with roast beef, pork or roast chicken. Since many of our Aussies don't like sweet things
the sugar can be decreased if they choose to try this dish. Milk can be half and half to make richer, or 1%to decrease fat content. butter can also be limited to make a heart healthy dish

Mamacita, do you drain the pineapple first?

Date Loaf ... from the Forrestfield Kindergarten Cookery Book 1971

1 ½ Cups Plain Flour
1 small Cup Sugar
1 cup Boiling Water
1 tablespoon Butter
1 cup chopped Dates
1 teaspoon Bi Carb Soda
1 teaspoon Vanilla Essence

Place Dates, Butter and Water in saucepan and bring to boil.
Remove from heat and add BiCarb Soda and Vanilla Essence.
Add to (sifted) Flour and Sugar mixed in a bowl. Mixture should be moist, so add a little more water if necessary.
Place mixture in greased and lined .. Ring Tin/ 7” Round Pan / Sandwich Loaf Tin
bake in Mod. Oven (180oC / 350oF) .. 40 – 45mins.

Cool, slice and spread with butter to serve.

Loaf freezes well.

Microwave Sponge Pudding

'A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding Can add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard.'
Original recipe yield: 4 servings.
Prep Time: 10 Minutes
Cook Time: 4 Minutes
Ready In: 14 Minutes
Servings: 4

INGREDIENTS:
·1/4 cup butter
·1/4 cup white sugar
·1/2 cup self-rising flour
·1 egg, beaten
·2 tablespoons milk

DIRECTIONS:
1.In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
2.Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

Cheesy Crab Appetizer

1 cup (8 oz) crab meat (if canned, rinse and squeeze dry)
1 8 oz. softened cream cheese
1 tablespoon milk
1 tablespoon instant minced onion (or just chop fresh onion fine)
1/2 teaspoon horseradish
1 egg, beaten
1/2 cup Miracle Whip (salad dressing)
salt and pepper
1 (2 oz.) sliced almonds

Blend together cream cheese, milk, onion, horseradish, egg, and Miracle Whip. Add salt and pepper to taste. Gently fold in crabmeat, top with almonds. Bake at 350 degrees for 20-30 minutes or until top is lightly browned. Serve hot with crackers.

Broccoli Salad

6 cups Broccoli,
florets only cut into small pieces
10 slices bacon (fried & crumbled)
1/2 cup onion (very finely chopped)
1/2 cup raisins (par boiled)
1/2 cup slivered or sliced almonds (lightly roasted)
3T vinegar
1/4 cup sour cream
Dressing:
1 cup mayonnaise
1/3 cup sugar

Best if made the day before

Clifton Scones

2 1/2 C pastry flour (I’ve used regular flour, doesn’t seem to affect scones)
1 Tbsp baking powder
1/2 C butter, ice cold in pieces
1 C raisin or dried cranberries (optional or I like to add fresh blue berries in the morning)
6 Tbsp sugar
3/4 C whipping cream

Blend first three ingredients with a pastry blender. Toss in raisins and sugar. Let stand overnight in room temperature. In the morning add whipping cream (and if you’d like, add the fresh blue berries - not canned ones). Knead until smooth (10, 12 times) Divide into 12 rounds. Bake a 425 degrees Fahrenheit for 12-15 minutes.

Quickie Scottish Short Bread

10 Tbsp (l 1/4 sticks) butter
1/4 C powdered sugar
2 Tbsp sugar
1/4 Tsp salt
1 1/2 C flour
1/3 C shopped pecans

Mix with electric mixer. Then press dough into 8 inch square pan. Bake at 300 degrees Fahrenheit for 45-50 minutes

Sweet and Sour Short Ribs

A recipe handed down to me from my mother. It must be a good recipe because when I make it, it tastes just as good as I remember hers tasting.

Ingredients:
Short ribs – to fit pan
½ Cup flour
2 Tsp salt
Pepper to taste
2 cups sliced onion
¾ Cup catsup
2 Tbsp Worcestershire
4 Tbsp Soy Sauce
2 Tbsp vinegar
½ Cup sugar
¾ Cup water

Cut ribs into serving size lengths. Mix together the flour, salt, pepper, and roll ribs in seasoned flour. Arrange in large casserole or roaster and cover with the sliced onions. Mix together remaining ingredients, pour over the ribs, cover and bake in a slow oven (300ºF) for 3 hours. Serve with rice. The cover may be removed the last 30 minutes if you wish the meat to be crusty and brown.

Crusty Rhubarb Pie

No-Roll Pastry:
1 1/2 cups all-purpose flour
1 tsp. salt
1 Tbs. sugar
1/3 cup canola oil
2 Tbs. 1% low-fat milk

Filling:
6 cups diced, unpeeled rhubarb
2 cups sugar
6 Tbs. all-purpose flour
1 Tbs. chilled butter, cut into small pieces

Topping:
1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
1/2 cup all-purpose flour

1.Preheat oven to 350F.
2.To prepare the pastry, mix flour with salt and sugar. Pour in canola oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
3.To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter.
4.To prepare the topping, mix butter, sugar and flour (with a pastry blender or your hands) until crumbly. Sprinkle over rhubarb mixture.
5.Bake 1 hour or until filling is bubbling and topping is browned.

Deep Dish Apple Pie
6 cups thinly sliced cooking apples, peeled. This is about 2lbs of apples
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/8 teaspoon salt 3/4 cup all-purpose flour. you can also use 1/2 cup all-purpose flour and 1/4 cup whole wheat flour
dash of nutmeg
3 tablespoons butter or margarine
2 to 3 tablespoons cold water
fat free milk
frozen vanilla yogurt....optional
1. Put apples in 2guart square baking dish.
2.combine sugar, cinnamon in a small bowl and set aside 1 teaspoon of the sugar mixture. Stir cornstarch and salt into the remaining mixture and sprinkle this evenly over apples. If apples are not as sweet as you'd like, I add a tad more sugar during this step. If too sweet, add a dash of lemon juice.
3. Stir together flour and nutmeg. Cut in butter until pieces are pea sized. You can use two small, sharp knives if you don't have a pastry blender to do this.
Sprinkle 1 tablespoon of water over part of the flour mixture and gently toss with a fork. repeat process using 1 tablespoon of water at a time until all of the flour is moistened. Form into a ball.
4. On a lightly floured surface, flatten dough slightly and roll from center to edges into a 10 inch square, place over apples, and using tines of the fork, press edges to sides of dish. Cut decorative vents in top of crust. Brush crust with milk and the reserved sugar mixture.
5. Bake in 375F degree oven for 40 minutes, or until apples are tender and crust is golden brown. Serve with frozen yogurt or ice cream. The sugar, cinnamon and nutmeg can all be adjusted to taste. I like more, others don't.

Singapore Noodles

The only change that I made was instead of where it says “shredded” I always diced, but that is just to my family’s taste. Enjoy!

Ingredients:

185 g cooked vermicelli rice noodles
100 ml oil
½ medium onion, shredded
1 clove garlic, crushed
1 red chili, shredded
1 green onion, shredded
90 g baby shrimp (prawn) diced
125 g bean sprouts ( I left these out, again for my family’s taste)
90 g char siu (barbecued pork). I use ham
1 fresh egg, beaten

Seasoning:

25 g salt
½ tsp sugar (only if you use light soy sauce)
50 ml white wine
25 ml light soy sauce
75 g curry powder (more or less to your taste)
75 ml chicken stock

Preparation:

1. Parboil the noodles for about 5 minutes until they are 80% cooked. Then place on a dry towel and pat dry.
2. Mix together the seasoning and set aside.

Method:

Layer the wok with a little oil, just enough to cover the sides. Drain off. Over a high heat fry the rice noodles on each side for about 30 seconds. Remove and place on a serving dish. Fry egg, shred, diced, (scramble) remove and place in a bowl.

Heat the wok. Add in 50 ml oil and stir fry the onions, garlic, red chili and green onion for 20 seconds. Then add the shrimps, bean sprouts, egg, and barbecued pork.

Pour in the seasoning. Cook and let the stock boil down. Pour over noodles.

Enjoy! If you have any questions post on my page.

FRUIT SALAD DRESSING

1/3 Cup Sugar
4 tsp. Cornstarch
1/4 tsp. Salt
1 Cup Unsweetened Pineapple Juice
3 TBLS Lemon Juice
1/4 Cup Orange Juice
2 Eggs - beaten
2 - 3 oz. pkgs Cream Cheese (softened)

Combine dry ingredients in sauce pan. Blend in fruit juices; cook stiring constantly till clear (abt 5-8 min), slowly stir into eggs. Return to sauce pan cook over low heat five minutes. Beat into soften cream cheese. Chill.

Serve over a Fresh Fruit of Melon Salad. Great for the 4th of July.

Maryland Cream of Crab Soup
4 servings

1 tablespoon butter
1 small onion, chopped fine
2 whole cloves
1 large bay leaf
1 tablespoon flour
2 cups milk
1 cup whipping cream
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper (or more)
1/2 pound fresh crabmeat, picked over
8 oz. clam juice
1/4 cup dry sherry
1/4 cup chopped chives

Melt butter in large heavy sauce pan over medium heat. Add onion, cloves, and bay leaf and sautè until onion is translucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmeg and 1/8 tsp. cayenne pepper. Reduce heat to med-low. Simmer until slightly thickened, about 15 minutes. Press and strain soup into bowl. Return liquid to sauce pan. Add crab meat and sherry. Simmer gently until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper, if desired, and salt and pepper. Garnish with chives.
Can be made 1 day ahead. Chill. Rewarm over low heat.

This is a wonderfully versatile recipe. You can use just about any veggie you can think of. The last time I made it, I added Belgian endive and substituted fresh dill (‘cause I had leftovers in the fridge) for the basil and added some leftover baby spinach (uncooked). I always make the full batch no matter how many people I’m serving so that I’ll have leftovers for the next day’s lunch (and/or dinner!)

VEGGIE POTATO SALAD FOR A CROWD

3 lbs. small red potatoes, unpeeled
2 cups chopped red onions
12 oz. (about 6 cups) fresh green beans, trimmed, cooked al dente
3-1/2 cups roughly chopped red cabbage
1 pint grape tomatoes, halved
3 Tbs. capers, drained
2 oz. (about 3 cups loosely packed) basil leaves, torn in large pieces)
Salt & freshly ground pepper to taste

MUSTARD DRESSING
2/3 cup extra-virgin olive oil
3 Tbs. white balsamic vinegar
1 tsp. salt
1-1/2 tsp. Dijon mustard
3 cloves garlic, crushed

In a large pot, cook whole potatoes until done. Cool. Cut into bite-size pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with veggies and add salt & pepper to taste. Chill. Serve

Serves 24 (3/4 cup servings)