|
Tarts Alsace
1 package(11ounces) pie crust mix
1/2 pound ground beef or pork bulk sausage
1 1/3 cups shredde natural Swiss cheese
6 green onions,sliced about 1/3 cup
4 eggs, slightly beaten
1 1/3 cups dairy sour cream
1 tsp salt
1 tsp Worcestershire Sauce
1/4 tsp pepper
Paprika
Prepare pastry for Two-Crust Pie as directed on
pie crust mix package except-roll half of the pastry 1/16 inch thick on lightly floured cloth covered board. Cut into nine
4 inch rounds. Repeat with remaining half. Ease rounds into ungreased medium muffin cups.
Heat oven to 375 degrees. Cook and stir ground
beef until light brown; drain. Mix beef, cheese and onions. Fill pastry lined muffin cups 1/2 full with beef mixture. Mix
eggs, sour cream, salt, Worcestershire sauce and pepper. Spoon about 2 tablespoons of the egg sour cream mixture into each
muffin cup. Sprinkle with paprika. Bake until golden brown, about 30 minutes. Cool 5 minutes; remove tarts from muffin cups.
Serve warm.
Makes 1 1/2 dozen
Apple Pancakes
1/4 cup all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tablespoon wheat germ
1 cup milk
1 large egg, slightly beaten
1/2 frozen apple juice concentrate, thawed
1/8 tsp ground cinnamon
1/3 cup powdered sugar
1 tsp ground cinnamon
1/2 cup steamed or commercial applesauce
3 1/2 cups applesauce(set aside)
In a mixing bowl,blend the flours, baking powder, wheat germ
and cinnamon together. Stir in the juice concentrate, milk and egg. Mix thoroughly until blended. Add the applesauce and stir
until smooth.
Heat a non-stick griddle. When they begin to bubble, after 3
minutes,flip the pancakes over and continue cooking until the undersides are golden brown, about 3 minutes longer.
Remove the cooked pancakes to a heatproof plate. Keep them warm
in a low oven until you have made all the pancakes.
Mix powdered sugar and 1 tsp cinnamon. Spread each pancake with
about 3 tablespoons applesauce, sprinkle with sugar and cinnamon mixture.
To serve to young children cut into bite-size pieces.
Makes 12 pancakes
Orange Scones
3 cups apple pancake mix
1/2 cup orange marmalade
1/2 cup currants
1/4 cup water
2 eggs
1 egg, beaten
Sugar
Heat oven to 400 degrees. Stir flour mixture from apple pancakes,marmalade,currants,water
and 2 eggs until mix is moistened.Turn dough onto well-floured cloth-covered board, roll around lightly to coat with flour.Roll
dough into a 9 inch circle. Cut into 12 wedges with floured knife. Brush wedges with beaten egg: sprinkle generously with
sugar. Place wedges, alternating wide and narrow ends, on ungreased baking sheet. Bake until golden brown 12-14 minutes
Makes 12 Scones.
Plum-Apple Butter
12 medium apples, cut into fourths(about 3 pounds)
24 plums, cut into fourths(about 3 pounds)
1 quart apple cider
3 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Prepare pint jars and follow procedure as directed in Cooking
Tips. Heat apples, plums and cider to boiling reduce heat. Cover and simmer until tender, about 1 hour
Press apples and plums through sieve or use food grinder. Heat
pulp to boiling;reduce heat. Simmer uncovered, stirring frequently, until mixture is thickenend, 1 -1 1/2 hours
Stir in sugar, cinnamon and cloves. Simmer uncovered, stirring
frequently, until thick, about 1 hour.
Immediately ladle into hot jars. Fill to within 1/4 inch of tops
of jars;seal. Process in boiling water bath 5 minutes
Makes about 4 pints
Canned Pumpkin
Prepare quart jars and follow procedure as directed
in Cooking tips. Cut 1 medium pumpkin(12 inch diameter) into 3-4 inch pieces. Pare and remove seeds. Heat 2 cups water
and the pumpkin to boiling;reduce heat. Cover and simmer, stirring occasionally, until pumpkin is tender,1 1/2 to 2 hours
Place pumpkin and water in blender container. Cover
and blend on medium speed until smooth(or put through food grinder, using fine blade-[blender-processor])For each 3 cups of
pumpkin stir in 1 cup sugar, 1 1/2 tsp ginger and 1/2 tsp ground cloves. Heat to boiling
Immediately ladle into hot jars. Fill to within
1/2 inch of tops of jars;seal. process in boiling water bath 1 hour 20 minutes
Makes 6-7 quarts
Orange Freeze
1 1/4 cups orange juice
1/3 cup sugar
1/4 cup lemon juice
1 carton(4 1/2 ounces) frozen whipped topping, thawed
3 tablespoons granola(any flavor)
Mix orange juice, sugar and lemon juice until sugar is dissolved;pour
into ice cube tray. Spread whipped topping over orange juice mixture;sprinkle with granola; freeze uncovered until firm, 5-6
hours. Let stand 10 minutes before serving. Divide, among 6 dessert dishes
Serves 6
|
 |
