The Rural Voice, 1980-01, Page 34PUMPKIN PIE DELITE
9 inch pie shell, uncooked
8 -ounce package cream cheese
1 egg
'/2 cup sugar
1 tsp. vanilla
1 can or 2 cups pumpkin
'/: cup sugar
1 tsp. cinnamon
'/2 tsp. ginger
dash salt
1 cup rich milk or cream
2 eggs, beaten
Beat cream cheese, egg, sugar and
vanilla till light and fluffy. Spread cheese
mixture in bottom of uncooked pie shell.
Blend together the pumpkin with rest of
ingredients and pour carefully over the
cream cheese to form a second layer. Bake
at 350 degrees for about 45 minutes or until
knife comes out clean. If you wish, serve
cooled pie decorated with whipped cream
and sprinkles of crushed peanut brittle.
Mrs. Donald Kelly
RR, #5, Seaforth
COLD "PINK SOUP"
1 cup fresh milk
'/2 cup sour cream
2 tbsp. white vinegar (or to taste)
1/2 tsp. salt
1 tsp. sugar (or to taste)
4 hard boiled eggs loosely chopped
'/2 small onion chopped finely
1 can (14 oz.) diced beets plus juice
1 medium cucumber finely chopped
8 large ice cubes
Combine all ingredients in large glass
bowl. Stir well. Cover bowl with plastic
wrap. Refrigerate at least 24 hours before
serving, stirring occasionally.
ORANGE BLOSSOM CHEESECAKE
A real tribute to spring!
'/4 cup chocolate cookie crumbs
3 tbsp. sugar
3 tbsp. butter, melted
Combine ingredients and press '/2 of
mixture into bottom of 9 inch spring form
pan, saving remaining crumbs for top.
3 envelopes unflavoured gelatin
1 cup milk
2 eggs separated
3/, cup sugar
3 cups creamed cottage cheese
1 can frozen orange juice concentrate (6 oz)
1 cup heavy cream, whipped
1 tbsp. grated orange peel (if desired)
Sprinkle gelatin over milk in large
saucepan to soften. Stir in egg yolks. Cook
over low heat and stir until gelatin
dissolves and custard thickens slightly,
about 3 minutes. Remove from heat and
add '/: cup of the sugar. Sieve or beat
cottage cheese until smooth. Stir in cottage
cheese and unthawed concentrate into
gelatin and milk mixture. Beat egg whites
until stiff, adding ' cup of sugar to them.
Fold into mixture. Add whipped cream and
fold again. Pour over prepared crumbs.
Sprinkle with crumbs or grated orange
peel. Chill 3 hours.
Mrs. Starr Bachert Blyth
RAISIN -LEMON MUFFINS
1 cup raisins
1 cup flour
3 tsp. baking powder
'/2 tsp. salt
' tsp. nutmeg
3/4 cup brown sugar
Measure first eight ingredients into
bowl. Stir with fork. Beat together egg, oil
and milk. Pour into dry ingredients and stir
until moist. Bake 15 minutes in 400°F
oven.
Mrs. Lorraine King
Port Colborne, Ont.
3/4 cup rolled oats
peel of lemon
1 egg
'/. cup vegetable oil
1 cup milk
PINEAPPLE CARROT DESSERT CREPES
Crepe:
3 eggs
11/4 cups all purpose flour
2 tbsp. icing sugar
pinch salt
1 cup milk
'/a cup pineapple juice
1 tbsp. lemon juice
2 tbsp. butter, melted
1/2 medium carrot, grated.
Using a blender or mixer, beat eggs
well. Add remaining ingredients except
carrots and mix thoroughly. Stir in grated
carrot.
Allow batter to stand 1 hour before
preparing crepes. Yield: 18 crepes.
Filling:
Prepare 1 pkg. dessert topping mix using
fluid milk. Add 2 tbsp. shredded coconut, 2
tbsp. amber rum or rum flavouring to taste
and 1 14 oz. tin of pineapple tid bits,
drained. Mix.
Yield: filling for 6-8 crepes.
Garnish ideas:
-sprinkle with toasted coconut
-sprinkle with icing sugar, encircle crepe
with '/: pineapple ring and decorate with
carrot curls
Rhona Hanning
Sudbury, Ontario
SWEDISH OVEN PANCAKES
2 tbsp. sugar
3 strips bacon
1 cup flour
3/4 tsp. salt
3 eggs
2 cups milk
(1 cup whipping cream and 1 - 12 oz. jar
lingonberry preserve for top if desired)
Fry cut up bacon (include drippings) and
PG. 32 THE RURAL VOICE/JANUARY 1980
pour into 9" x 13" pan. Sift flour and
measure, then sift again with sugar and
salt. Beat eggs lightly with milk. Stir into
the dry ingredients and mix until smooth.
Pour batter over crisp bacon and drippings
in baking pan. Bake at 375'
for 30 minutes or until set and golden
brown. Cut and serve with berry cream
topping. (whip cream till stiff and fold in
berries.)
I found that if I must hold these a few
minutes I can turn off oven, open door very
briefly to get rid of hottest air and then
close it again.
J.R. Bruce
Guelph, Ont.
COLD DAY CHICKEN CURRY
Serves 8
Originally from a climate which was
always warm, this curry was our favourite,
to be enjoyed on any day. When we arrived
in Toronto, I decided to make it on a
particularly freezing day and it is affection-
ately known as our "Cold Day Curry." It is
a perfect party dish too.
1/2 cup butter
2 (3 lb.) broilers cut in serving pieces
1 cup finely chopped onion
' cup thinly sliced crystallized ginger
2 tbsp. curry (use favourite strengt;,
medium or hot)
1 tbsp. salt
1 tsp. sugar
dash pepper
1/8 tsp. ground cloves
3 cups milk
3 tbsp. flour
1 can (31/2 oz.) flaked coconut
'/: cup lime juice
6 cups cooked white rice
chopped parsley
In a 6 quart Dutch oven, brown the
chicken pieces, a few at a time, on both
sides, in melted butter. Push pieces to the
side as they brown.
Add onion, ginger, curry, salt, sugar,
pepper, cloves and milk to the Dutch oven,
bring to the boil. Reduce heat, cover and
simmer for 1 hour till meat is tender. With
a slotted spoon, remove the chicken and
arranged around the edge of a large round
platter. Cover and keep warm.
Combine flour with 3 tablespoons cold
water. Stir into liquid in Dutch oven and
bring to the boil stirring.
Add coconut and lime juice and reheat
gently. Pour sauce over chicken (spoon it).
Mound rice in center of platter and
sprinkle with parsley.
Serve, if desired, with chutney, chopped
hard boiled eggs, chopped green pepper,
chopped apple, chopped cucumber, kum-
quats and sliced bananas sprinkled with
lemon juice, in individual bowls as accom-
paniments.
Mrs. Fiona Cohen
Willowdale, Ont..