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Subject: Practical Recipes -- October 8, 2002
Date: Tue, 8 Oct 2002 08:21:48 -0500

PRACTICAL RECIPES - October 8,  2002
"Cooking Made Easy!"
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~*~*~*~*~*~*~*~*~
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


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Autumn in the Orchard
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It's Apple Season!
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~*~*~*~*~*~*~*~*~*~
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. SautΘ 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

______________________________________

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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

______________________________________

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