Special Pie Shell Recipe
Yield: 1 Pie shellRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling!
Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon
salt, and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup
C and H Granulated sugar, 1 tablespoon at a time. Beat until stiff
peaks form, then spread roughly in buttered 8" or 9" pie pan, piling
it higher near edge but not touching side of pan. Bake at 275 F for 1
hour until creamy in color and firm to touch. Cool away from draft.
CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon
pie filling.
Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H
Granulated Sugar; add 1/3 cup melted butter or margarine and mix
well. Press into bottom and around sides of 9" pie plate. Bake at 375
F about 7 minutes. Cool. C and H Golden or Dark Brown Sugar in place
of granulated sugar adds extra flavor. Cornflake, vanilla wafer or
gingersnap crumbs may be used instead of graham cracker crumbs.
MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at
full power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into
butter until well blended. Evenly press crumb mixture against bottom
and sides of pan. Microwave at full power 2 to 2-1/2 minutes or until
firm when touched; turn pan once.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Title: SPECIAL POTATO FRITTATA
Categories: Potatoes, Ceideburg 2
Yield: 1 Servings
1/4 Stick butter
2 tb Olive oil
3 Potatoes, diced
1/4 c Grated parmesan
3/4 ts Paprika
1/4 ts Garlic powder
1/8 ts Italian seasoning
4 Eggs, beaten to blend
2 tb All purpose flour
Salt and ground pepper
A while back Earl was kind enough to send me a cookbook he authored.
Its a small paperback on camp cooking that has both tips on things
like how to avoid eating freeze dried noodles and grayling for six
days straight and recipes tailored for the camp cook. Since I go
camping about once every other decade, I dont think Ill wait to try
the following...
Here is a breakfast better than many get at home. With the cheese and
seasonings, it makes getting up in the morning a pleasure.
Melt butter with oil in a skillet over medium heat. Mix potatoes and
flour. Add potato, paprika, garlic powder and Italian seasoning to
skillet and cook until potatoes are just tender, stirring often for
10 minutes. Combine eggs with parmesan cheese in medium bowl. Season
with salt and pepper. Pour egg mixture over potatoes. Pierce holes in
egg mixture and lift edges with spatula, tipping pan to allow
uncooked egg to flow under, until edge forms, about one minute; do
not stir. Reduce heat to low, cover skillet and continue until eggs
are set.
From "Pocket Guide to Cooking in the Great Outdoors" by Earl Shelsby,
FIM Publishing, Phoenix, Md., 1993. ISBN0-917131-04-5
This can be ordered from FIM Publishing, Inc., P.O. Box 197, Phoenix,
Md., 21131.
Posted by Stephen Ceideberg; September 5 1993.
Source from luhu.jp
Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon
salt, and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup
C and H Granulated sugar, 1 tablespoon at a time. Beat until stiff
peaks form, then spread roughly in buttered 8" or 9" pie pan, piling
it higher near edge but not touching side of pan. Bake at 275 F for 1
hour until creamy in color and firm to touch. Cool away from draft.
CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon
pie filling.
Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H
Granulated Sugar; add 1/3 cup melted butter or margarine and mix
well. Press into bottom and around sides of 9" pie plate. Bake at 375
F about 7 minutes. Cool. C and H Golden or Dark Brown Sugar in place
of granulated sugar adds extra flavor. Cornflake, vanilla wafer or
gingersnap crumbs may be used instead of graham cracker crumbs.
MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at
full power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into
butter until well blended. Evenly press crumb mixture against bottom
and sides of pan. Microwave at full power 2 to 2-1/2 minutes or until
firm when touched; turn pan once.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Title: SPECIAL POTATO FRITTATA
Categories: Potatoes, Ceideburg 2
Yield: 1 Servings
1/4 Stick butter
2 tb Olive oil
3 Potatoes, diced
1/4 c Grated parmesan
3/4 ts Paprika
1/4 ts Garlic powder
1/8 ts Italian seasoning
4 Eggs, beaten to blend
2 tb All purpose flour
Salt and ground pepper
A while back Earl was kind enough to send me a cookbook he authored.
Its a small paperback on camp cooking that has both tips on things
like how to avoid eating freeze dried noodles and grayling for six
days straight and recipes tailored for the camp cook. Since I go
camping about once every other decade, I dont think Ill wait to try
the following...
Here is a breakfast better than many get at home. With the cheese and
seasonings, it makes getting up in the morning a pleasure.
Melt butter with oil in a skillet over medium heat. Mix potatoes and
flour. Add potato, paprika, garlic powder and Italian seasoning to
skillet and cook until potatoes are just tender, stirring often for
10 minutes. Combine eggs with parmesan cheese in medium bowl. Season
with salt and pepper. Pour egg mixture over potatoes. Pierce holes in
egg mixture and lift edges with spatula, tipping pan to allow
uncooked egg to flow under, until edge forms, about one minute; do
not stir. Reduce heat to low, cover skillet and continue until eggs
are set.
From "Pocket Guide to Cooking in the Great Outdoors" by Earl Shelsby,
FIM Publishing, Phoenix, Md., 1993. ISBN0-917131-04-5
This can be ordered from FIM Publishing, Inc., P.O. Box 197, Phoenix,
Md., 21131.
Posted by Stephen Ceideberg; September 5 1993.
Source from luhu.jp