Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
igh heat.
slice the mock chicken into small round steaks
Prepare mock hollandaise by processing all hollandaise
Combine mock crab meat, celery, bell pepper, scallions, mayonnaise, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover and chill for 30 minutes before serving.
ach plate and pour the mock Bearnaise on the side of
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Grind vegetables twice.
Grind crackers once.
Mix both together.
Melt butter.
Add to beaten egg.
Mix all together.
Shape into 2 long rolls on greased foil.
Wrap each roll separately inthe foil, air tight.
Freeze overnight or longer.
Bake frozen 350 degrees for 1-1 1/2 hours.
Cut into 1\" slices.
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
o Use: Use in any recipe that calls for veal glace
ater, then proceed as for recipe).
cream yeast with 1
Beat Neufchatel cheese until smooth; gradually beat in sugar. Blend in Mock Sour Cream and vanilla.
Fold in whipped topping, blending well.
Spoon into crust.
Chill until set, at least 4 hours.
Garnish with fresh strawberries, if desired.
Yield: 8 servings.
Per serving (including crust): 186 calories, 203 mg. sodium and 24 mg.
cholesterol.
Exchanges: 1 starch and 2 fats.
Drain liquid from pickle jar, but RESERVE 1 cup of that liquid.
Wash the pickle jar and lid so you can reuse it later in recipe.
Put that 1 cup of reserved pickle juice into saucepan, add the sugar and white vinegar.
Bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
Put cloves and cinnamon stick back into same pickle jar you washed.
Add pickle chunks and sauce pan of liquid.
Put lid onto jar.
Refrigerate 6 days and enjoy!
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
Drain tuna well and mix with grated onion and apple.
Mix in the Mock Cream Cheese.
Roll tuna mixture in powdered Melba toast. Refrigerate until ready to serve and serve well chilled.
One tuna roll makes 4 servings.
nd oil directly into your recipe, depending of course on what
WHIP all of the BASIC RECIPE ingredients in a mixing bowl