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┌─────────────────────────────────────────────────────────────────────────────┐
│ Savory Pies (Meat and Vegetables) │
├═════════════════════════════════════════════════════════════════════════════┤
│ │
│ Tourtiere Pinto Bean Pie │
│ Torta Rustica Hamburger Creole Pie │
│ Steak and Kidney Pie I Russian Vegetable Pie │
│ Steak and Kidney Pie II Yorkshire Pudding │
│ Small Mutton Pie │
│ Pebbleshire Meat Pie │
│ Chicken Pie │
│ Cornish Pasties │
│ Pierogies I │
│ Pierogies II │
│ Basque Sheperd's Pie │
│ Spinach Cheese Pie │
│ │
└═════════════════════════════════════════════════════════════════════════════┘
`PORK PIE
<tourtiere - base recipe Taken from Sunset Magazine>
2 lb. Ground Pork (get the good stuff from Vic)
1 large onion-chopped
1 t dry savory leaf/ground good too
1 t ground thyme
1 t ground red pepper
1/2 t dry mustard
1/2 t ground cinnamon
1/4 t ground cloves
1 c SANDEMAN - 'FINE RICH MADEIRA'
2 med. potatoes peeled and mashed / can be two cups quick taters
-
In a 12 inch frying pan combine Pork and onion
Stir often during the 20 minute cook or until meat sticks to bottom
(if excessive oil drain before next step)
Stir in Herbs and beef broth
reduce heat and simmer for 15 to 20 minutes
Stir in mashed potatoes until thoroughly blended
Turn ingreds into a Pie shell and cover w/top shell
Gently brush each pie top w/1 tsp. of milk
Cook on lowest rack at 400 degrees until golden brown 30 to 35 minutes
Makes 2 - 9 inch or 1 - 11 inch pies
~
`Torta Rustica
Brioche dough
--------------
7 eggs
.50 c sweet creamery butter (would increase to 1c)
5 c flour
1 pkg yeast
2 t sugar
.50 c scalded milk (cooled)
.50 c warm water
1 T Spice (sweet basil, rosemary) this is an optional ingred
Filling
--------
2 lb mozzeralla(what recipe called for) thinly sliced
better w/provolone, cheddar
2 lb prosciutto, thinly sliced - italian ham
Also could use Smoked Turkey Ham
5 oz pimentos
4 T butter
4 eggs
2 c spinach,washed, well drained and chopped
Also could use Brocolli or a combination of vegetables
like califlower, squashes - if making a vegetarian torte
1 c Ricotta cheese (half pkg)
salt and pepper
a grating of fresh nutmeg
Mayo SAUCE:
1 egg mixed with water
-
OVEN Tempeture 400 degrees
BRIOCHE:
Prepare bread dough in usual fashion, (either French or American)
American way is much easier (refer to New York Times COOKBOOK) for
directions.
Cover bread dough with a damp cloth and set aside overnight. Or if you've
made dough in morning can use dough that night.
MY BRIOCHE RECIPE:
1 c butter
7 eggs
.50 c scaled milk
5 c flour
2 T sugar
.25 c warm water
1 pkg yeast
In .25c warm water dissolve 1t sugar and yeast
Scald milk and cool to lukewarm
Cream butter, adding sugar and eggs
Blend milk, creamed mixture, yeast and flour. With Mixer set on low setting
blend until dough begins to ball in mixing bowl. Don't over beat.
Put dough in greased bowl and cover with damp towel and set aside for at least
four hours or overnight.
FILLING:
Heat 2T of the butter in a medium frying pan, add the spinach, and saute
over low heat until all the moisture has cooked out (30 minutes). Season
with salt and freshly ground black pepper and freshly grated nutmeg. Meanwhile
make two 2 egg omelettes, one at a time. Useing 1T of butter per omelettes.
Set aside.
Roll out half the brioche dough on a lightly floured pastry cloth about
ten inches by 1 inch thick. Line an 8-inch spring form pan with dough. There
should be a one inch overlay of dough at top rim.
Line the dough bottom with and sides with mozzarella. Lay in one omelette.
Cover with 1/2 cup spinach spread and smooth with the back of tablespoon.
Do the same with 1/2 cup ricotta cheese. Cover with a 1 slice layer of ham,
putting big chunks of pimento between slices in several places. Cover with
a half inch layer of mozzarella and the remaing ricotta. Repeat ham and cheese
layers to top, ending with an omelette covered with a one slice thick layer of
Mozzarella.
The layering should fill the pan completely so that the ingredients raise above
the rim. Preheat oven.
Roll out the rest of the brioche dough to a 9-inch circle.
Place on top and pinch the 2 pieces of dough together all around. Make nicely
fluted edge by pinching. Put three short sharp gashes in the top with razor
blade.
Make decorative cut-outs with the dough scraps to decorate the top.
Brush the torta with the egg and water mixture and bake for thirty minutes.
After 20 minutes check to see if it is getting to brown; if so, cover with
foil for last ten minutes. Let cool in the pan. Wrap it all in foil to carry
to a picnic.
Undo the spring-form pan at the site, leaving the torta on the base. Place it
on a larger platter. Garnish all around it with radish roses, cornichons and
tiny domestic pickles, pickled mushrooms and parsley sprigs. Cut it in
cakelike wedges and serve with homemade mayonnaise made with 2 Tablespoon
of dijon mustard.
Serves 4-6
~
`Steak and Kidney Pie, Part I
Superb Pie Crust
A wonderful recipe, which has yet to fail to produce a
wonderful, flaky, tender crust. My mother gave me this
recipe, and I have no idea where she got it. This recipe
produces 1 covered, or 2 uncovered 10" pie shells.
INGREDIENT LIST
3 cups flour,
1 1/4 cups shortening
1 egg, well beaten,
5 TBSP water,
1 TBSP vinegar,
1 tsp salt,
sessame seeds (optional), and
caraway seeds (optional).
INSTRUCTIONS
Blend:
3 cups flour, and
1 1/4 cups shortening
with a fork or pastry knife until the mixture resembles
coarse corn meal. Then mix:
1 egg, well beaten,
5 TBSP water,
1 TBSP vinegar, and
1 tsp salt
in a second bowl. Once this is well mixed, add it to the
flour - shortening mixture above. Mix only enough that the
mixture will hold together. DON'T OVERWORK THE DOUGH!!
At this point the dough can be rolled to the desired
thickness, etc. Bake at 400 F., or at the temperature your
pie recipe calls for.
Left over dough can be kept up to 2 weeks if wrapped
tightly in the refrigerator, or it can be rolled into a 1/8
to 1/4 inch thick layer, sprinkled with:
sessame seeds, or
caraway seeds,
baked at 400 F for 15 minutes and used as apetizers.
From: Mike Avery
~
`Steak And Kidney Pie, Part II
Steak and Kidney Pie
An old English favorite. A bit of a hassle to prepare,
but very nice.
INGREDIENT LIST
3/4 lb beef kidney,
1 1/2 lbs of chuck or round,
3 TBSP fat,
1 1/4 cups chopped onions,
3 cups of boiling stock or water,
1 bay leaf,
3/4 cup red wine (optional),
a pie crust, and
Worchester sauce, salt and freshly ground black pepper
to taste.
INSTRUCTIONS
Soak in water:
3/4 lb beef kidney.
In a good sized pot, brown:
1 1/4 cups chopped onions, in
3 TBSP fat.
Once this is browned, add:
1 1/2 lbs beef chuck or round roast, cut into 1 1/2
inch cubes,
and brown it too. Then add:
3 cups of boiling stock or water, and
1 bay leaf.
One fourth of the stock or water may be red wine. Cover and
simmer for about 1 1/2 hours. While the beef is simmering,
remove the veins and membranes from the soaking beef
kidneys, and then cube them also. Once the simmering time
is over, add the soaked, cleaned, and cubed beef kidneys,
and cook another 1/2 hour, or until the beef is tender.
Thicken the liquid with some flour. Season the stew with:
Worchester sauce, salt and freshly ground black pepper
to taste.
Place stew inside a baking dish while hot, cover with a good
layer of:
pie crust
(remember to cut a hole into it so steam can escape), and
then bake about 20 minutes at 450 F.
This is the preferred method of cooking this dish,
however, the more traditional English way is to add the beef
kidneys to the stew at the same time as the beef.
From: Mike Avery
~
`Cornish Pasties
"Pastry rolled out like a plate/ Put in turnips, tates and meat/
Fold it closed and then you bake/ That's a Cornish Pasty"
Cornish pasties are one of those age old country dishes for which there
is no specific recipe.
pastry, onions, potatoes,turnip or rutabaga,meat,parsley, thyme, salt,
pepper, egg
Begin with your favorite pie crust (pastry) recipe.
Roll out as for pie crust and cut into circles about 6 to 8 inches
across. (Cornish farmer's and tin miner's wives made them considerable
larger.) First sprinkle a line on chopped onion down the center of the
pastry. Top that with an equal amount of chopped peeled potato. Top the
potato with a light sprinkling of turnip or rutabaga. Finally top with cubes
of meat cut into smaller than bite size pieces. (any meat beef, pork, lamb,
yes even chicken.) Sprinkle lightly with parsley and thyme, salt and pepper to
taste. About 1/2 and 1/2 vegetable and meat.
Bring the uncovered pastry up and over the raw ingredients, fold and
crimp shut. Paint the pastry with beaten egg and place on a greased sheet.
Bake at 450 for about 3 minutes then reduce heat to 325 to 350 and bake 35 to
40 minutes or until the meat is tender when you poke through with a skewer.
Serve hot as they come from the oven or with extra gravy.
~
`Small Mutton Pies
partry, lamb. salt, pepper, mace, nutmeg, gravy
Cut meat into small pieces and season with salt, pepper, mace and nutmeg
line small tins with pastry (greased muffin/cup cake pan works great). Put in
meat moisten with gravy cover with pastry,pierce top, and brush with egg.
Bake at about 350 about 30 to 40 minutes. Add a little hot gravy in to pie and
serve.
~
`Pebbleshire meat pie
1 lb meat
1 lb potatoes
2 cups peas
2 onions
1 lb carrots
pastry
-
Stew meat, till done add veges season well and cook till veges done. Put
mixture into baking dish large enough to leave about 1" to rim. cover with
pastry, and bake at 375 till pastry is golden brown.
~
`Mark Lasie's Chicken Pie
Linda, I have a very good one but it makes a chicken pie that fits in a
roasting pan (serves 20) but it is really good. Yes you can cut it down or
freeze lots of pies!
3 large chopped onions
1 large chopped apple
3/4 cup raisins
1 1/2 cup chopped almonds
1 or 2 cloves garlic
6 to 8 peppercorns
9 cups undiluted broth
2 Tbs honey
5 chickens (or rabbits)
3 tsp ginger
6 whole cloves
1 Tbs cinnamon
2 tsp each cumin, oregano, coriander
4 tsp worchestershire sauce
3/4 T butter
milk
lemon juice
-
Brown onion, apple, garlic (mashed), and almonds in butter. Add all
ingredients except chicken, milk and lemon juice, and simmer 1/2 hour. Add
milk to make a soupy consistancy, then simmer until thickened, about 2 to 3
hours.
Add lemon juice to taste, then chicken (cooked, boned and chunked). Add crumbs
to thicken if necessary. Bake at 350 degrees until crust is golden.
From: Trude Duckworth
~
`Basque Shepherd's Pie
Servings: 4
4 ea Slices Bacon 3 ea Med. Potatoes
2 t Sliced Green Onions/tops 1 T Snipped Parsley
3/4 t Salt 1/8 t Dried Thyme, Crushed
1 x Dash Pepper 4 ea Large Eggs
-
In 8 inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine reserved
drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and
pepper. Cover tightly; cook over low heat til potatoes are barely tender,
20 to 25 minutes, stirring carefully once or twice. In small bowl beat
together eggs and milk; pour over potato mixture. Cover and continue
cooking over very low heat til egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto
serving plate, or serve from skillet. Sprinkle crumbled bacon atop.
Serve hot.
~
`PIEROGIS
Categories: Pastries Polish Vegetables Cheese Main dish
Servings: 6
1 ea Egg 1/2 c Water
2 c Flour 1/2 t Salt
1 pt Sauerkraut 1 ea Onions
2 ea Potatoes 12 oz Cottage cheese
-
Mix egg, water, flour and salt together. Rest 10 minutes in a warm bowl.
Mix sauerkraut with chopped onion. Boil and mash potatoes. Mix with
cottage cheese. Roll out dough and cut into 12 rounds. Fill half with
each mixture. Fold in half and seal edges with water. Drop in salted
boiling water four minutes. Remove with a slotted spoon and brown in oil.
Serve well salted. These freeze very well after boiling.
From Barbara Zack to Merrilyn Vaughan 16-Dec-8
~
`PIEROGIES #2
Here is my recipe for pieroghies and their fillings. (The instructions on
what to do with these ingredients are in the next message.) I would LOVE to
see your mother's recipes for pierogies and borscht! I created this recipe
based on about 7 or 8 recipes that I got from friends and various cookbooks.
Called Pierogies if boiled, Pierozki if baked (Polish)
Also called Koldunai (Lithuanian) or Pelmeny (Russian)
Dough:
1 1/3 c all-purpose flour
1/3 c whole wheat flour
pinch of salt
5 Tbs margarine
1 egg
1 Tbs yogurt
water
Potato filling:
2 russet potatoes, trimmed
1 Tbs margarine
1 medium onion, chopped
pinch of thyme
salt and pepper to taste
Cabbage filling:
1/2 lb red cabbage
1 Tbs margarine
1 medium onion, chopped
1 c dry curd cottage cheese
pinch of salt and pepper
Meat filling:
1 medium onion, chopped
1 Tbs margarine
1/2 lb ground beef
salt and pepper to taste
1 tsp oregano
-
To make Dough:
Place the margarine, egg, and yogurt into the bowl of the
food processor. Process with the metal blade.
Add the flour and a pinch of salt and process again.
Add just enough water to make the mixture hold together in a
ball.
Wrap the dough well and chill for 30-60 minutes.
To make Potato Filling:
Boil potatoes until tender.
Saute the onion in the margarine until browned.
Place all ingredients in bowl of food processor; briefly
combine.
Cover and cool.
To make Cabbage Filling:
Steam the cabbage for about 20 minutes.
Saute the onion in the margarine until browned.
Cut cabbage into wedges and rim stems from wedges.
Use the coarse shredding blade of the food processor to
shred the cabbage.
After the cabbage is cool, add the cottage cheese and the
browned onions. Cover and set aside.
To make Meat Filling:
Saute the onion in the margarine until browned and set
aside.
Brown the meat and drain off all fat.
Combine with onions, spices and salt.
Cover and cool.
To Prepare dumplings:
Take a small piece of dough, and roll out to about 1/8"
thick. (We use the pasta machine to make a thin strip
- much easier than using a rolling pin!)
Cut into circles using a biscuit cutter or the rim of a
glass.
Fill with a spoonful of the filling, and seal the edges with
water and fold over to seal. If you will be boiling
these dumplings, it is VERY important to seal well, or
the filling will leak out while it is cooking.
Crimp edges with a fork, if desired.
Pierogies may be frozen at this point.
To boil:
Boil pierogies for about 10 minutes, until dough is tender.
Serve with onions browned in butter.
If desired, the pierogies may be lightly fried with sliced
onions in butter before serving.
To bake:
Bake in a pre-heated 425 degree oven for about 10-15
minutes, or until brown and crisp.
Serve with sour cream, yogurt, or melted butter (or plain!)
Makes 50 small pierogies.
From Leti Labell to Terry Flamand 17-Dec-8
~
`Spinach Cheese Pie
9 inch pie shell
10 oz pkg frozen spinach
3 Tbsp butter
1 Tbsp flour
1/2 c heavy cream
1 c grated Monterey Jack or Mozzarella cheese
Salt and pepper
-
Bake the pie shell.
Cook the spinach and drain it. In a medium saucepan, melt the butter over
medium heat. Gradually stir in flour. When it thickens, stir in cream. Add
1/2 cup of cheese and stir until it is melted. fold in spinach,salt and
pepper. Pour into pie shell. Sprinkle the top with the remaining cheese.
Bake at 350 degrees for 10-15 minutes.
From Ellen Cleary to Theresa Bryant 29-Jan-9
~
`Pinto Bean PIE
Combine: 1 1/2 c. sugar
1 t. ground allspice
1 t. cinnamon
1 t. ground nutmeg
Mix well. Add: 1 1/2 c. cooked and mashed pinto beans.
Add: 1 beaten egg
" 2 egg yolks
" 1 t. vanilla
-
Mix till smooth. Pour into and unbaked 9" pie shell. Bake at 350 degrees for
15 minutes. Reduce heat to 300 degrees and bake for 45 minutes more or until
pie is set. Let cool before serving.
Hope you can read this format. I'm posting this from another bbs other than
my own. Had a little trouble with my areas.bbs file and hope to get areafixed
back in soon.
From Theresa Bryant to Ellen Cleary 01-Feb-9
~
`Hamburger Creole Pie
Keywords: Main Dish, Hamburger, Pie
Filling:
1 Lb Lean Ground Beef
16 Oz Whole Tomatoes (1 Can)
12 Oz Whole Kernel Corn (1 Can)
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Onion
1/4 Cup Unbleached Flour
1/2 t Chili Powder (Or To Taste)
1/2 t Salt
1/2 t Pepper
3 Ea Green Pepper Rings
Pastry:
3 T Shortening
1 1/2 Cups Unbleached Flour
1 1/2 t Baking Powder
1/2 t Salt
1 Large Egg
1/3 Cup Milk
-
Filling:
Heat oven to 400 degrees F. Prepare pastry. Cook and
stir ground beef in 10-inch skillet until brown. Drain.
Drain tomatoes, reserving 1/4 cup liquid. Stire tomatos,
reserved tomato liquid, corn (with liquid) and remaining
ingredients except green prpper rings into beef. Heat
to boiling; reduce heat. Simmer uncovered, stirring
constantly, until thickened, about 1 minute.
Spoon beef mixture into pasty-lined pie plate. Bake
until crust is golden brown, 25 to 30 minutes. Garnish
with green pepper rings.
Makes 6 servings.
Pastry:
Cut shortening into flour, baking powder and salt with
pastry blender until mixture resembles fine crumbs.
Stir in egg and milk. Gather pastry into a ball. Roll
2 inches larger than inverted pie plate 9 X 1 1/4 inches,
on a lightly floured cloth-covered board. Fold pastry
into quarters; place in plate. Unfold and ease into plate;
flute if desired.
Here is a recipe that I found in the Baking Classics
cookbook. I had this in the early 50's and loved it. I have
not made it tho, as my mother lost the recipe years ago and I
did not have a copy of it. Will be making it soon.
From Rich Harper to Ellen Cleary 26-Dec-8
~
`RUSSIAN VEGETABLE PIE
Pastry ------
1 1/4 cups flour
1 tsp sugar
1 tsp salt
4 oz softened cream cheese
3 tblsp butter
Filling ------
1 small head cabbage (about 3 cups shredded)
1/2 lb mushrooms
1 yellow onion
1/4 tsp each of basil, majoram, tarragon, salt and black pepper
3 tblsp butter
4 oz softened cream cheese
4 to 5 hard boiled eggs
Dill
-
Make a pastry by sifting together the dry ingredients, cutting in the butter,
and working it together with the cream cheese. Roll out 2/3 of the pastry and
line a 9" pie dish. Roll out the remaining pastry and make a circle large
enough to cover the dish. Put away but do not chill this top layer.
Shred a small head of cabbage coarsely. Wash the mushrooms and slice them.
Peel and chop the onion.
In a large skillet, melt 2 tblsp butter and saute the onions and cabbage for
several minutes stirring constantly. Add the majoram, tarragon, salt, pepper
and basil. Stirring often, allow the mixture to cook until the cabbage is
wilted and the onions soft. Remove from pan and set aside. Add another tblsp
butter to the pan and saute the mushrooms for 5 to 6 minutes, stirring
constantly.
Spread the softened cream cheese in the bottom of the pie shell. Slice the
eggs and arrange the slices over the cream cheese. Sprinkle a little dill on
them and cover with the cabbage/onion mixture. Make a final layer with the
sauteed mushrooms and cover with the remaining circle of pastry.
Press the pastry together tightly at the edges and flute them. With a sharp
knife, cut a few slashes through the top crust.
Bake in a 400 F degree oven for 15 minutes, then turn temperature down to 350
F and bake for another 20 to 25 minutes or until the crust is a light brown.
This recipe serves 4 to 6 people. Enjoy, and if you do try this please let me
know how you like it.
"The Vegetarian Epicure" by Anna Thomas.
From Larry Maki to All 25-Feb-90
~
`YORKSHIRE PUDDING
2 eggs
1 c milk
1 c sifted all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
Beef Drippings
-
Beat the eggs until quite light and gradually beat in the milk
and sifted flour. (Or put all in a blender or mixer andbeat or spin until
batter is smooth). Season with salt and pepper and a tablespoon or two
of hot drippings if you like. Heat an 11 x 14 pan and pour in a heavy
layer of hot beef drippings. Pour in the batter and bake at 450 F about
10 minutes then reduce the heat to 375 and continue baking until golden
brown, about 15 to 20 minutes. NOTE: Do NOT open the oven door during
the first 20 minutes of baking. You can also use muffin pans to make
individual servings.
Not all puddings are what we normally consider puddings to be.
Here is a quick recipe from "James Beard's American Cookery"
From Fred Peters to Jim Birken 05-Mar-90
~
`Jean Chretien's Tortiere
1 lb pork - ground
1 ea onion - minced
1 tsp poultry seasoning
salt and pepper
1 ea potatoe - small, cooked and mashed
pastry for 1 double-crust pie
-
Combine all ingredients except potato and cover with water. Simmer
for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to
meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid
over the mixture. Cover with pie crust and crimp edges. Cook at 350F
for 1/2 hour or until crust is golden. Bon appetit!
~