Foods Recipes

1/2 lb Sweet butter

2 1/4 c Flour

2 Eggs

3 T Sugar

1 Lemon (juice and peel)

1/2 c Apricot preserves

----------------------------------FILLING---------------------------------- 4 Eggs, separated

1/2 lb Chopped pecans

1 c Granulated sugar

Cut butter into flour until the size of small peas. Beat eggs and add with sugar, lemon juice and peel. Save out 1 cup of this dough. Roll out remaining dough to fit bottom and side of a greased 9x13" pan. Spread the dough with apricot preserves. Chill while preparing filling. Filling: Mix egg yolks with sugar; add nuts. Beat egg whites until stiff. Carefully fold in nut mixture. Spread over apricots. Roll out saved dough. Cut in 1/2" strips to form a diagonal lattice on top of filling. Bake at 350'F. 60-75 minutes until golden.

3 c Half & Half

1 cn Eagle milk (14 oz)

1 c Pureed fruit (choice)

-berries, peaches, bananas 1 tb Vanilla

Food coloring - optional Combine all ingredients in ice cream freezer. Freeze according to manufacturers directions. Makes 1 1/2 quarts. This is the best fruit ice cream. Great for picnics because you don't have to cook it. Source: Vicki Spurgeon Walker From the collection of: Joan Mershon

1/2 c Sugar

1/4 ts Salt

6 Egg yolks

16 oz Semisweet chocolate chips

1 1/2 c Chilled whipping cream

2 pk Unflavored gelatin

1 3/4 c Sweet red wine

6 Egg whites

1/2 c Sugar

Sweetened whipping cream Extend height of 1-quart souffle dish 3 inches above dish with band of double thickness aluminum foil; secure ends of foil by folding together, taping or fastening with paper clips. Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan. Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture. Cook over medium heat, stirring constantly, just until mixture boils. Chill pan in bowl of ice and water or refrigerator, stirring occasionally, just until mixture mounds slightly when dropped from a spoon, 20 or 30 minutes. Mixture should be slightly thicker than unbeaten egg whites. If mixture becomes too thick, place pan in bowl of hot water, stirring constantly, until mixture is of proper consistency. Beat egg whites until foamy in large mixer bowl. (Egg whites should be at room temperature when beaten for best volume.) Gradually beat in 1/2 cup sugar; beat until stiff and glossy. (Do not underbeat.) Fold thickened gelatin mixture into meringue. Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into meringue mixture. Carefully turn into souffle dish. Refrigerate until set, about 8 hours. Just before serving, run knife around inside of foil band and remove band. Garnish souffle with sweetened whipped cream.

1 lb Fresh ripe pears, chopped

1 Lemon rind, grated

1 Orange rind, grated

1 lb Mixed dried fruit

4 oz Candied peel

4 oz Glace cherries

4 oz Dates, chopped

2 oz Flaked almonds

1 ts Allspice

1/2 ts Nutmeg

1/2 ts Powdered ginger

4 tb Whisky or other liquid

Mix all the ingredients together & let stand for 1 to 2 hours. Store in air-tight jars. Use as regular mincemeat. Rose Elliot, "The Vegetarian Christmas Cookbook" Sent by Mum.

4 oz Currants

---------------------------------MINCEMEAT--------------------------------- 4 oz Raisins

4 oz Sultanas

2 oz Cooking dates

2 oz Candied peel

2 oz Glace cherries

2 oz Flaked almonds

1 ea Ripe banana, peeled

4 tb Brandy or whisky

1/2 ts Ground ginger

1/2 ts Grated nutmeg

1/2 ts Mixed spice

-----------------------------------PASTRY----------------------------------- 8 oz Flour

4 oz Shortening

6 tb Cold water

MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor. PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry & cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top. Bake for 10 minutes at 400F, 200C Gas 6. These pise can be frozen before baking either in the tin or remove from

tin once they are solid. Mincemeat will keep for 1 week covered in the fridge. Makes 36 pies