Recipes Included On This Page Supreme Apple Pie In A Bag Sweet Eight Treasure Tofu Dessert Swiss Steak Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Supreme Apple Pie In A Bag Recipe By : Beverly Kraemer of Corona Serving Size : 1 Preparation Time :0:00 Categories : Desserts Volume 3, Dec. '98 Apples Pies & Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 4 cups tart apples -- (Granny Smith), -- sliced, (about 5 large) 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup cinnamon red hot candies -- optional ***TOPPING*** 1 stick butter or margarine 1/2 cup sugar 1/2 cup flour ***CRUST*** 1 1/2 cups flour 1 1/2 cups sugar 1 teaspoon salt 1/2 cup oil 2 tablespoons cold milk For the filling: Put apple slices, sugar, flour, cinnamon, nutmeg and candies in large bowl; stir together and set aside. For the topping: Cut butter into the sugar and flour until consistency of cornmeal. Set aside. For the crust: Combine flour, sugar and salt in a bowl. Blend together the oil and cold milk; add to flour mixture. Pour into a 9-inch pie plate. Using your fingers, mold the crust into the pan. Pour apple mixture into crust and sprinkle with the streusel topping mixture. Place pie in an unrecycled brown paper bag and seal shut with a large paper clip. Bake in 350-degree oven for 1 hour and 30 minutes. NO PEEKING UNTIL PIE IS DONE. This pie must be made with this recipe. No changing to regular crust or it won't work. This crust is specially formulated to be used with this recipe. Notes: Mary Aslanis of Redlands warned cooks not to be concerned that the paper bag will burn; it won't. But the paper bag will get browner and there will be a slight odor from this. By putting the pie in a paper bag the topping will be a little different from the usual crumb topping on apple pies. For best tasting results, bake the pie on the day you plan to serve it. The topping tends to lose its crumbly feature on the second day but still tastes good. All contributors stressed using a UNRECYCLED paper bag and sealing it shut (after sliding the pie in) with staples or paper clips. NO PEEKING UNTIL PIE IS DONE as this is the secret of the pie. If the bag is recycled, that will be printed on the bag. Beverley Kraemer of Corona and her daughter teach cooking classes often and this is the recipe they use in class. Recipe from: http://www.inlandempireonline.com/food/cook-and-tell/index.shtml Formatted and Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Eight Treasure Tofu Dessert (Chu) Recipe By : Chef Chu, guest on 'Sizzling Wok' Serving Size : 6 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SYRUP*** 1 cup cold water 1/4 cup sugar ***CANDIED FRUITS*** 12 canned lotus seeds 6 dried red dates -- diced 3 preserved green plums -- diced 2 candied kumquats -- diced 2 slices dried papaya -- diced 2 tablespoons raisins 1 pound Silken Tofu Dessert -- drained Chopped toasted walnuts -- and mint sprigs -- for garnish 1. Combine water and sugar in a saucepan; cook until sugar dissolves. Reduce heat to low and add candied fruits; simmer for 10 minutes or until syrup thickens. 2. Scoop tofu dessert into a shallow serving bowl. Arrange candied fruits over tofu dessert. Spoon syrup over all. Garnish with chopped toasted walnuts and mint sprigs. Notes: PANTRY: 1 pound Silken Tofu Dessert from Vitasoy (r) E-Mail our customer service custsrv@vitasoy-usa.com with any questions or comments regarding Vitasoy product line. * INFO* recipe from VITA soy (USA) http://www.vitasoy-usa.com/recipe1.html on Apr 21, 1998 * INFO* recipe from CITRUS: A Cookbook. 1997 Chartwell. ISBN 0785807861 Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Steak Recipe By : Ladies Home Journal Cookbook 1960 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Main Dishes Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb round steak, about 1 1/2 inches thick 1 clove garlic 1 tsp seasoned salt 1/4 tsp pepper 9 tbsp flour 3 onions -- sliced thin 6 tbsp shortening 3 1/2 beef stock, fresh or canned 1/2 c celery -- diced 1/2 c carrot -- diced 1 tsp salt 1/2 tsp tarragon 1/2 tsp thyme 1/2 tsp chives Rub the steak with garlic, seasoned salt and the pepper. Sprinkle with 7 tablespoons flour and pound in on both sides. Try to pound in most of the flour. Brown the onions in shortening in a heavy skillet and remove them to drain on a paper towel. Add the meat and brown well on both sides. Return the onions to meat along with the stock, celery and carrot. Add salt, herbs and chives. Cover and simmer until meat is fork tender, about 2 1/2 hours. Thicken the gravy with flour. Posted on FareShare 12-98 by S. Schwartz <Honns@gate.net> - - - - - - - - - - - - - - - - - -