Recipes Included On This Page Fresh Peach Cream Pie Fresh Peach Pie (Hallie's) Fricassee a La Saucisse Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Fresh Peach Cream Pie Recipe By : Savannah Style (Junior League of Savannah Cookbook) Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1 cup sour cream 2 eggs -- beaten 3 cups fresh peaches -- sliced and peeled 1 9 inch graham cracker crust Mix sugar and sour cream. Blend into the beaten eggs. Add 2 cups peaches. Line a 9-inch pie plate with graham cracker crust and pour in the peach/cream mixture. Place remaining peaches on the top. Bake at 350 degrees F. for 1 hour. Savannah Style (Junior League of Savannah Cookbook) Contributed to the FareShare Gazette by David; 30 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 7g Fat (45.7% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 33mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Fresh Peach Pie (Hallie's) Recipe By : Community Cookery; 1977 Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie shell -- baked 3 tablespoons cornstarch [aka cornflour in the UK and Australia] 1 cup sugar 1 1/2 cups mashed peaches 3 peaches -- sliced 1 pint whipping cream -- whipped Mix the sugar and cornstarch in a saucepan. Add the mashed peaches and cook until the mixture reaches the boiling point. Cool. Arrange the sliced peaches in the baked pie shell and pour the mashed peach mixture over the top. Top with the whipped cream. From Community Cookery; 1977. MC format by Hallie. Untried. Hallie Note: I am quite sure that Splenda granular could be substituted for all or at least part of the sugar for those of you with dietary restrictions. H. Contributed to the FareShare Gazette by Hallie; 26 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 28g Fat (57.7% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Fricassee a La Saucisse Recipe By : Micheline-Mongrain-Dontigny Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound homemade or country sausages 2 cups coarsely chopped onions 4 cups diced raw potatoes -- (1/2-inch) 1 teaspoon dried savory Salt and pepper -- to taste In a large cast iron skillet, cook sausage on medium heat. Set aside cooked sausages. Remove all but 3 tablespoons (45 mL) of pan drippings. Sauté onions and diced potatoes in pan drippings until onions are soft and transparent. Cover onions and potatoes with cold water. Cut each sausage into one inch (3 cm) pieces; add to skillet along with seasoning. Bring to boil, cover and simmer for half an hour or until potatoes are cooked. Note - Fricasseed sausages don't reheat well because of the potatoes. If possible, use old potatoes; potatoes will release their starch and thicken the broth into a sauce as it cooks. Description: "Fricassed Sausages" Cuisine: "French Canadian" Source: "Traditional Quebec Cooking" S(Formatted by): "Sherilyn on 15 Feb 2003" Copyright: "© 1995 Micheline-Mongrain-Dontigny ISBN 2-9804058-2-5" NOTES : "Fricassee" prepared in Quebec is a much simpler version than its counterpart in Europe. In Quebec, "fricassee" is prepared with cooked meat instead of raw meat as in Europe. Early inhabitants of Quebec must have kept the word "fricassee" since they used a similar method as European cooks to prepare the dish. Contributed to the FareShare Gazette by Bobbie in response to a request; 14 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (14.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

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