From: webchef@practicalkitchen.com To: donkap@email.com Cc: Subject: Practical Recipes -- October 8, 2002 Date: Tue, 8 Oct 2002 08:21:48 -0500 PRACTICAL RECIPES - October 8, 2002 "Cooking Made Easy!" http://www.practicalkitchen.com/ - - - - - - - - - - - - - - - - Subscribe/Unsubscribe information: Please follow the instructions located at the end of this newsletter. :-) - - - - - - - - - - - - - - - - ________________________________ ~*~*~*~*~*~*~*~*~ PracticalKitchen.com's COOKBOOK GIVEAWAY! 10 lucky winners will each receive American Pie: Slices of Life (and Pie) from America's Back Roads. Contest is open to all U.S. and Canadian residents, must be at least 18 years old to enter. One entry per day per person, entries accepted through October 31, 2002. http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2719 ~*~*~*~*~*~*~*~*~ ________________________________ APPLES, APPLES, APPLES! Time to make some APPLE PIE! ~*~ Apple Pie 1 batch pie pastry 6 large apples 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1/2 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 1 tablespoon all-purpose flour 1 tablespoon butter -- cut into bits 1 teaspoon sugar dash cinnamon 1 tablespoon milk Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat. Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes. Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:974504625-21622.txt ~*~ Cheddar-Crust Apple Pie Crust: 1 1/2 cups flour dash of salt 1/2 cup shortening 1 1/2 cup (6 oz.) shredded sharp cheddar cheese 4-6 tablespoons water Filling: 1/2 cup sugar 2 tablespoons flour 1/4 teaspoon cinnamon 6 cups sliced peeled apples 2 tablespoons margarine Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes. Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:962327200-31913.txt ~*~ Cookie Sheet Apple Pie Crust: 2 1/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 1 cup whipping cream Filling: 5 medium sized tart apples 1/4 cup granulated sugar 1 tablespoon all purpose flour dash salt 1/2 teaspoon cinnamon Glaze: 1 egg 2 Tblsp milk For crust: Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim to make a 14" square. Roll out the trimmings and cut into strips. To prepare apples: Pare, core and slice apples. Turn into bowl, mix with filling ingredients To assemble pie: Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked. Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:963639192-15111.txt ~*~ Crumb Apple Pie Crust: 1 cup flour 1/2 teaspoon salt 1/3 cup solid vegetable shortening 1/4 cup ice water Filling: 7 medium Granny Smith or Golden Delicious apples 1/2 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt Topping: 3/4 cup packed dark brown sugar 3/4 cup flour 1/2 teaspoon cinnamon 1/3 cup chilled butter or margarine, cut into pieces Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge. To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust. For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings. Recipe from Brenda Hyde http://www.oldfashionedliving.com Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:989860630-3514.txt ~*~ Easy Deep Dish Apple Pie 2- 1 lb. cans apple pie filling 1/2 cup raisins 1 cup (4 oz.) shredded sharp cheddar cheese 1- 8 oz. can refrigerated crescent dinner rolls 2 tablespoons sugar 1/4 teaspoon cinnamon Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired. Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:960113474-21311.txt ~*~ Whole Wheat Apple-Mincemeat Pie Pastry: 1 cup Pillsbury's Best Whole Wheat Flour 1 cup Pillsbury's Best All Purpose or Unbleached 2 tablespoons sugar 1/2 teaspoon salt 1/2 cup shortening 1/2 cup cold water Filling: 4 cups sliced, peeled apples (4 medium) 1 1/3 cups prepared mincemeat 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice Topping: 1 egg white 2 tablespoons water 1 teaspoon sugar (1 to 2 tsp) Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside. In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning. Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:976894938-25622.txt ~*~ Crockpot Apple Pie 8 Tart Apples peeled and sliced 1 1/4 teaspoons ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 3/4 cup milk 2 tablespoons butter soften 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup Bisquick 1 cup Bisquick 1/3 cup brown sugar 3 tablespoons cold butter Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft. Printable version http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:943234000-30840.txt RELATED ARTICLES: Autumn In My Kitchen http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2438 Autumn in the Orchard http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2686 It's Apple Season! http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2479 ~*~*~*~*~*~*~*~*~*~ Share your favorite apple pie recipe! http://www.practicalkitchen.com/cgi-bin/sefer.cgi?submit ~*~*~*~*~*~*~*~*~*~ Search our Virtual Cookbook for recipes! The easiest to the completely gourmet, The quickest to the slow cooker - What are you in the mood for? http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2084 _______________________________________ RECOMMENDED READING A Is for Apple : More Than 200 Recipes for Eating, Munching, and Cooking With America's Favorite Fruit A tart-sweet, sun-crisped apple plucked from a hundred-year-old tree and eaten out of hand. A mug of hot curried apple soup enjoyed as an autumn lunch. Cider-braised duck legs with onions and cabbage. Warm deep-dish apple pie topped with a melting scoop of apple- cinnamon ice cream. Everyone has tasted Golden Delicious and Granny Smith apples, but how about Esopus Spitzenbergs or Sweet Sixteens? With more apple varieties available than ever before, how do you choose the right apple for eating? http://www.amazon.com/exec/obidos/ASIN/0767902033/practicalkitchen _______________________________________ KITCHEN TIP Better Opening Of Canned Asparagus Open canned asparagus from the bottom instead of the top to prevent broken tips. ~*~ For more wonderful household tips visit our sister site, FamilyCorner.com! http://www.thefamilycorner.com/cgi-bin/tips.cgi _______________________________________ MICROWAVE RECIPE Sour Cream Lemon (or Lime) Pie 1 cup sugar 1/4 cup cornstarch 1-1/4 cup milk 3 egg yolks, slightly beaten 1 tsp. lemon rind 1/3 cup fresh lemon or lime juice 1/4 cup margarine 1 cup sour cream 1 graham cracker pie crust whipped cream for garnish In a 2-quart microwave container, stir together sugar and cornstarch. Gradually stir in milk until smooth. Stir in egg yolks, rind, and juice. Add margarine. Mix and cook at 70% power until boiling (about 2-4 minutes), stirring once. Boil for 30 seconds to 1 minute. Remove and cover mixture with plastic wrap; refrigerate 45 minutes to cool, but do not set. Fold in sour cream and turn into the crust. Refrigerate at least 2 hours or until set. Garnish with whipped cream. Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:/946933547-30004.txt _________________________________________ DIABETIC RECIPE Argentine Corn Chicken 1 whole chicken (approx. 2 1/2 lbs.) cut up, pepper to taste 1 tablespoon virgin olive oil 1 clove garlic, minced 2 tomatoes 1 bay leaf 1/4 teaspoon leaf marjoram 1 frozen whole kernel corn, thawed Remove skin from chicken. Season with salt and pepper. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning. 15 to 20 minutes. Remove from skillet and keep warn. Sauté onion and garlic in skillet. Add tomatoes, bay leaf and marjoram; simmer 10 minutes. Add corn and chicken; heat through, mix well with the sauce. Serves 4. Nutritional Information Per Serving: calories: 246; cholesterol: 75mg; carbohydrates: 18g; protein: 27g sodium: 138mg; fat: 10g Exchanges: 1 starch/bread 1 vegetable 3 Lean Meat Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:1006800664-11648.txt _____________________________________ SLOW COOKERY RECIPE Apple Peanut Crumble 4 or 5 cooking apples, peeled and sliced 2/3 cup brown sugar, packed 1/2 cup flour 1/2 cup quick-cooking rolled oats 1/2 t. cinnamon 1/2 t. nutmeg 1/3 c. butter, softened 2 T. peanut butter Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 - 6 hours. Serve warm; plain or with ice cream. Makes 4 -5 servings. Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:945443810-7316.txt ______________________________________ ~*~ Cooking Club Of America ~*~ Join enthusiastic cooks and culinary experts from across the country to get together...mull over the latest techniques ...share new recipes...and explore old-world traditions. Sign up today for a free, no-obligation membership! http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2649 ______________________________________ CASSEROLE RECIPE Bean Casserole 1 onion, chopped 1 medium green pepper, chopped 2 cans Navy type beans 1 can kidney beans 1 can lima beans 1/2 cup chili sauce or hot salsa 2 tablespoons brown sugar 2 tablespoons vinegar 1/2 teaspoon dry mustard Mix all ingredients together in covered baking dish, bake one hour at 350 degrees F. Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:955995848-9897.txt _____________________________________ VEGETARIAN PICK Skillet Vegetable Jambalaya 1 tablespoon vegetable oil 1 large onion -- coarsely chopped 1 medium green bell pepper -- coarsely chopped 2 cloves garlic -- minced 1 cup uncooked long-grain white rice 1 14.5 oz. can vegetable broth 1 cup corn kernels 2 tablespoons vegetarian Worcestershire sauce 1/8 teaspoon ground red pepper 1 15-16 oz can black-eyed peas -- rinsed & drained 1 14.4 oz. can stewed tomatoes -- undrained Heat oil in a 10-inch skillet over medium high heat. Cook onion, bell pepper, and garlic in oil 3-5 minutes, stirring occasionally until vegetables are crisp-tender. Stir in rice. Cook 2-3 minutes, stirring occasionally, until rice is a light golden brown. Stir in broth. Heat to boiling, reduce heat to low, and cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer 5-10 more minutes or until vegetables and rice and tender. Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:947954393-18981.txt ______________________________________ LOW FAT Gloucester Halibut Serves 4-6 2- 12 oz. pkg. frozen halibut steaks - thawed salt & pepper 1/4 cup margarine, melted 1 T. lemon juice Heat oven to 350F. Sprinkle fish with salt & pepper. Place in well-greased 12X8" baking dish. Combine margarine & lemon juice; pour over fish. Bake at 350F, 25 minutes. Serve with tartar sauce. Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:961859003-30994.txt ______________________________________ COOKING FOR TWO Beef Stroganoff 1/2 pound ground beef 2 tablespoons butter 2 tablespoons sliced mushrooms 1/4 cup chopped onion 1/4 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 1 tablespoon flour 2 1/2 tablespoons chili sauce 6 tablespoons sour cream 1/2 pound spaghetti or egg noodles Brown ground beef in 1 tablespoon butter. Add remaining butter, mushrooms, onion, garlic, salt and pepper. Saute until the onions are golden and tender. Add Worcestershire sauce. Stir in flour, then chili sauce. Before serving over cooked spaghetti or egg noodles, stir in sour cream. Printable version: http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:1011297821-9751.txt ______________________________________ FREEBIES & FUN STUFF NEW! 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