% кФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФФП Г Savory Pies (Meat and Vegetables) Г УЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭД Г Г Г Tourtiere Pinto Bean Pie Г Г Torta Rustica Hamburger Creole Pie Г Г Steak and Kidney Pie I Russian Vegetable Pie Г Г Steak and Kidney Pie II Yorkshire Pudding Г Г Small Mutton Pie Г Г Pebbleshire Meat Pie Г Г Chicken Pie Г Г Cornish Pasties Г Г Pierogies I Г Г Pierogies II Г Г Basque Sheperd's Pie Г Г Spinach Cheese Pie Г Г Г РЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭЭй `PORK PIE 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! ~