Recipe for Coconut Pie
May 25, 2008, 2:20 pm
Filed under: Soups&Pies
Filed under: Soups&Pies
Ingredients:
- 2 cups milk
- 3/4 cup sugar
- 1/2 cup biscuit mix (Bisquick, etc)
- 4 eggs
- 1/4 cup (1/2 stick) butter
- 1 teaspoon vanilla
- 1 1/2 cups flaked coconut
Preparation:
- Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender.
- Cover and blend on low speed for 3 minutes.
- Pour into greased 9-inch pie pan.
- Let stand 5 minutes then sprinkle with coconut.
- Bake at 350 degrees for 40 minutes.
- Serve pie warm or cooled. Store in refrigerator.
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Recipe for Mulligatawny Soup
May 23, 2008, 1:19 pm
Filed under: Soups&Pies
Filed under: Soups&Pies
Ingredients
- 1 clove garlic, minced
- 1/4 teaspoon cumin seed, ground
- 6 whole clove, finely crushed
- 1 tablespoon curry powder(or to taste)
- 1/4 teaspoon ginger, ground
- cayenne pepper
- 1/4 cup unsalted butter (1/2 stick)
- 1 roasting chicken, cut into serving pieces (4 to 4 1/4 lb)
- chicken giblets, coarsely chopped
- 3 stalks celery with leaves, thinly sliced
- 2 large onions onions, chopped
- 2 carrots, diced
- 1 leek, thinly sliced (white part only)
- 11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
- salt & pepper freshly ground
- 2/3 cup long grain rice long grain rice
- 2 medium-size apples peeled, cored and diced (tart)
- 1 cup plain yogurt plain yogurt
- 2 tablespoons fresh lemon juice (or to taste)
- 2/3 cup whipping cream warmed
- chopped fresh parsley, to garnish
- lightly toasted sliced almonds to garnish
Directions
- Combine garlic and spices.
- Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
- Add giblets and saute until cooked through.
- Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
- Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
- Add to chicken
- Stir in remaining stock and season with salt and pepper
- cover and simmer 30 minutes.
- Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
- When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
- Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
- Degrease soup if necessary
- Stir in lemon juice then blend in cream
- Taste and adjust seasoning.
- Pour into heated tureen and sprinkle with parsley and almonds.
