BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

BROCCOLI,  ASPARAGUS  OR  CAULIFLOWER  SOUP

 

 

 

 2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper

 

 Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve. 

 

Political Pie Recipe?

Watergate Pie

 

1 c  Flour
1    Cube soft margarine
1 1/2 c  Chopped walnuts
 8 oz Softened cream cheese
1 c  Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistachio
Pudding
Or any flavor desired
 
  There are 4 layers to this recipe.  Use an 8 x 12 inch baking dish. 1ST
  LAYER:  Mix together the following ingredients: 1 cup flour, 1 cube soft
  margarine and 1 cup walnuts.  Press in bottom of dish to make crust. Bake
  at 350 degrees for 15 minutes.  Cool completely. 2ND LAYER: Cream cheese,
  powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.
  3RD LAYER:  Mix pistachio instant pudding mix with 3 cups of milk and
  spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top and
  sprinkle with fine chopped nuts.  12 servings.

 

Mother Ebert's Angel Pie

Mother Ebert's Angel Pie


1 c Crushed pineapple
1 c Cold water
3/4 c Sugar
2 1/2 T Cornstarch

Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff and fold two together. Pour into baked pie shell, top with whipped cream.

One of Grandma's recipes we all enjoyed.

1,000 Calorie-A-Bite Trifle

1,000 Calorie-A-Bite Trifle



-----------------------------------FRUIT--------------------------------
3 Pears
8 oz Raspberries
-(tinned or fresh)
1 Passion fruit
Dry sherry
-(1 bottle)

--------------------------------SPONGE CAKE--------------------------------
1/2 c Butter
10 T Sugar, castor
1 1/4 c Flour, self-raising
2 Eggs (slightly whisked)

----------------------------------CUSTARD----------------------------------
2 Eggs
1 pn Salt
1 pn Nutmeg
10 oz Double cream
-(or use whipping cream)

----------------------------------TOPPING----------------------------------
10 oz Double cream
Roast almonds

Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.

Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour.

Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point.

Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.

Saturday Recipe: "Brown Bag" French Apple Pie

"Brown Bag" French Apple Pie

1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

------------------------------FOR THE TOPPING------------------------------
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream

Preheat the oven to 400 degrees.


1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a
ball.

2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

4) To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!

7) Serve warm with generous portions of vanilla ice cream.

Good eating!

Recipe Of The Day - CREAM OF FRESH TOMATO SOUP

CREAM  OF  FRESH  TOMATO  SOUP

 

 

 

 1 sm. onion, finely chopped
6 med. ripe tomatoes, peeled, seeded
   and chopped
3 tbsp. butter
1/2 tsp. black pepper, freshly ground
1/4 tsp. baking soda
1 c. heavy cream
2 tsp. salt
1/4 - 1/2 tsp. dried sage
Garnish:  dollop of sour cream and
   chopped parsley

 

Saute onion for 5 minutes in butter in a 4 quart saucepan.  Add tomatoes, salt, pepper, baking soda and sage.  Saute for 10 - 12 minutes or until thickened and pasty.  Remove from heat and stir in cream.  Taste for seasoning.  Return to heat and heat through.  Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley. 

 

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"Brown Bag" French Apple Pie

"Brown Bag" French Apple Pie


----------------------------FOR THE PIE--------------------

1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

------------------------------FOR THE TOPPING------------------------------
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream

Preheat the oven to 400 degrees.

1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.


*** To make the topping:

Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!

Serve warm with generous portions of vanilla ice cream.

BROCCOLI SOUP

BROCCOLI  SOUP

 

 

 

 1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)

 

--SAUCE:--

 

3/4 c. flour
2 c. milk

 

 Cook broccoli until tender.  Drain off water.  Add 3 cups milk.  Add cheese.  Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour).  Add to vegetables with salt and pepper to taste.  Cook 15 to 20 minutes.  Stir frequently. 

 

Courtesy of http://Recipes.JokesAndSayings.net

Baked Plum Pudding Dessert

Baked Plum Pudding Dessert           

 

                                                                                                                                                                          Ingredients  

 

    
1/2 cup butter
3/4 cup white sugar
5 eggs
1 cup dried currants
1 cup golden raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice

 

 Directions
1 Preheat oven to 350 degrees F (175 degrees C).

 

2 Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish.

 

3 Bake in preheated oven 40 minutes, until set.

 

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Baked Flan

Ingredients:  

 

    
2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
5 eggs
2 teaspoons vanilla extract

 

Directions:

 

1 Preheat oven to 350 degrees F (175 degrees C).

 

2 In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.

 

3 In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.

 

4 Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

 

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