This issue "V"  
11-16-09 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. Vanilla Cream Pie
2. Vanilla Flan with Raspberries
3. Vegetable Mélange Recipe
4. Viennese Coffee Mix
5. Virgin Pina Colada (non-alcoholic)
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1. Vanilla Cream Pie
Yield: 8 Servings
Categories: Desserts

Ingredients:

      1    Baked pastry shell
    3/4 c  Granulated sugar
    1/4 c  Cornstarch
      3 c  Milk
      4    Beaten egg yolks
      1 tb Butter or margarine
  1 1/2 ts Vanilla
           Meringue


  Prepare and bake pastry shell; set aside.
 
  For filling, in a medium saucepan combine sugar and cornstarch. Gradually
  stir in milk. Cook and stir over medium heat until thickened and bubbly.
  Reduce heat; cook and stir 2 minutes more. Remove from heat.
 
  Gradually stir about 1 cup hot filling into beaten egg yolks. Return egg
  yolk mixture to filling in saucepan. Bring to a gentle boil. Cook and stir
  2 minutes more; remove from heat. Stir in butter and vanilla. Set filling
  aside.
 
  Prepare meringue. Pour hot filling into baked pastry shell. Evenly spread
  meringue over hot filling, carefully sealing to edge of pastry. Bake in 325
  oven 25 minutes. Cool on wire rack 1 hour. Chill 3 to 6 hours before
  serving; add cover for longer storage. Serves 8.
 
  Variations:
 
  Banana Cream Pie--Prepare Vanilla Cream Pie as directed, except before
  adding filling, arrange 3 medium bananas, sliced (about 2 1/4 cups) over
  the bottom of the baked pastry shell.
 
  Milk Chocolate Cream Pie--Prepare Vanilla Cream Pie as directed, except
  stir in 3 ounces semisweet chocolate, chopped, with the milk.
 
  Recipe by: Unknown Cookbook
 
  Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997

Source: Steve's Recipe Database
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2. Vanilla Flan with Raspberries
Yield: 2 9-in flans
Categories: Desserts

Ingredients:

       2 c  Sugar
    1/2 c  water
      6 lg Eggs
      6 lg Egg yolks
      2 tb Vanilla extract
      2 c  Whipping cream
  2 1/2 c  Milk*
  1 1/2 c  Sugar
      2 c  Fresh raspberries


  *Do not use low-fat or nonfat milk.
 
  Preheat oven to 325 degrees F.  Combine 2 cups sugar and 1/2 cup water in
  heavy medium saucepan.  Stir over low heat until sugar dissolves. Increase
  heat and boil without stirring until sugar caramelizes, occasionally
  swirling pan and brushing sides with wet pastry brush. Immediately pour
  caramel into two 9-inch glass pie dishes (4-cup capacity each), dividing as
  evenly as possible. Carefully turn dishes to coat bottoms and sides.
 
  Whisk eggs, egg yolks and vanilla extract in large bowl to blend. Add
  whipping cream, milk, and 1-1/2 cups sugar and stir gently until sugar
  dissolves. Divide custard between caramel-lined dishes. Place in heavy
  large baking pan.  Add enough hot water to pan to come halfway up sides of
  dishes.  Bake until knife inserted into center of custards comes out clean,
  about 55 minutes.  Remove custards from water and cool. Cover and
  refrigerate overnight. (Can be prepared 2 days ahead).
 
  Turn casserole out onto platter.  Sprinkle with raspberries and serve.
 
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database
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3. Vegetable Mélange Recipe

A healthy trick to make dieting easier


From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


INGREDIENTS:

1 bunch broccoli

1 head cauliflower

1/2 pound mushrooms, sliced

2 tablespoons butter

3 to 5 tomatoes or 1 (16 ounce) can tomatoes, drained

1 (10-3/4 ounce) can cream of mushroom soup

4 ounces sharp cheddar cheese, divided

1/2 teaspoon each garlic salt and basil or 1 teaspoon Italian seasoning

Seasoned bread crumbs, to taste

TO PREPARE:

Preheat oven to 350 degrees.  Cut broccoli and cauliflower into bite-sized pieces.  Steam 15 to 20 minutes.  Saute mushrooms in butter.  Cut tomatoes into bite-sized pieces.  Combine all vegetables and soup.  Cube 3 ounces cheese and stir into vegetable mixture.  Add seasoning, mixing well.  Spoon into a 3-quart casserole.  Top with grated remaining cheese and bread crumbs.  Bake uncovered for 30 minutes.

SERVES: 8 - 10

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4. Viennese Coffee Mix
Yield: 1 Servings
Categories: Beverages

Ingredients:

    2/3 c  Instant coffee
    2/3 c  Sugar
    3/4 c  Dry nondairy  creamer
    1/2 ts Cinnamon
        ds Ground allspice
        ds Ground cloves
        ds Ground nutmeg


  Combine and put in a festive airtight container.  To mix, add 4 heaping
  teaspoons to 8 oz. boiling water.
 
  *gift idea-a tin of Viennese Coffee Mix can be packaged with some Viennese
  cookies.
 
  Recipe By     : MILEAH
 
  From: Love2bake@aol.Com    Date: Thu, 8 Dec 1994 14:07:56 -0500
 
  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Source: Steve's Recipe Database 
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5. Virgin Pina Colada
Yield: 1 Servings
Categories: Non-Alcohol, Beverages

Ingredients:

      2 oz Coconut cream
  1 1/2 oz Crushed pineapple
      1 oz Pineapple juice
    1/4 c  Crushed ice
      1    Orange slice
      1    Maraschino cherry


  Place all ingredients in a blender and blend at high setting until smooth
  ~- about 30 seconds. Strain into highball or collins glass and garnish with
  orange slice and cherry.
 
  NOTE: Crushed pineapple juice canned in its own juice is preferable for a
  less-sweet drink; use pineapple canned in syrup for a sweeter concoction.
 
  Recipe By     : Joe Robertson
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database

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