Recipes Included On This Page Alaskan Blueberry Pie Almost Spanish Tortilla Angel Food Tiramisu Trifle Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Alaskan Blueberry Pie Recipe By : Barbara Serving Size : Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust -- baked (9-inch) [graham cracker crust also works] 1 cup sugar 2 1/2 tablespoons cornstarch 2/3 cup cold water 1/2 cup blueberries 1 tablespoon butter 1 tablespoon lemon juice 1 teaspoon lemon rind -- optional 2 cups blueberries -- fresh or frozen Cook the first seven ingredients until very thick. Fold in the 2 cups fresh or frozen blueberries and pour into a baked pie shell. Let pie cool and top with whipped cream. Newsgroups : rec.food.recipes MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 17 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Almost Spanish Tortilla Recipe By : Taste It - MCT News Service Serving Size : 6 Preparation Time :0:10 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes -- in 1/8-inch slices [about 4 cups] 1 medium onion -- diced 1 teaspoon salt 1/4 cup olive oil 7 eggs 1/4 cup milk 1/2 cup cooked toppings -- optional [spinach, ham, sausage, chopped mushrooms or red peppers] Toss potatoes slices with onion and 1/2 teaspoon salt. Heat 2 tablespoon of oil in a 10 inch nonstick, ovenproof skillet; cook potato slices and onions on Medium-Low heat, covered, 5 minutes. Remove lid. Increase heat to Medium-High; cook until potatoes start to brown, stirring gently to prevent burning, 5 minutes. Drain off any excess oil; transfer potatoes to a bowl. Wipe skillet clean. Meanwhile, place eggs in a bowl with remaining 1/2 teaspoon salt and milk; whisk until frothy. Add potatoes; mix gently. Heat remaining 2 tablespoons oil in the skillet on High; pour in egg-potato mixture. Reduce heat to Medium-High. Gently stir eggs until they begin to set. Scatter any optional ingredients atop; cook 2 minutes. Reduce heat to Low; cook 1 minute. To cook top of tortilla, place a large plate over skillet. Carefully flip skillet and plate together so tortilla slides, bottom up, onto plate. Slide tortilla back into skillet; cook until eggs are done. (If you don't want to flip the tortilla, place skillet in a 425 F. oven until eggs are done.) Remove tortilla from skillet; slice in wedges. Serves 6. Source: "Lansing State Journal 8-8-11" S(MC Formatted by:): "Bobbie" T(Cooking Time): "0:25" NOTES : Even though it's called a Spanish tortilla, there's little resemblance to Mexican flatbreads. Rather, it's a cousin of the Italian frittata. Made with potatoes, eggs and onions, it's an integral part of most tapas menus. Contributed to the FareShare Gazette by Bobbie; 18 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 15g Fat (56.2% calories from fat); 10g Protein; 17g Carbohydrate; 2g Dietary Fiber; 249mg Cholesterol; 447mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Angel Food Tiramisu Trifle Recipe By : Lighter Than Air - Alison Ladman, The Associated Press Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brewed espresso 1/4 cup sugar 2 tablespoons Kahlua liqueur 2 tablespoons amaretto liqueur 8 ounces mascarpone 2 tablespoons honey 2 tablespoons heavy cream 2 cups cubed angel food cake 1/4 cup finely chopped dark chocolate In a small saucepan over medium heat, combine the espresso and sugar and stir until the sugar dissolves. Remove from the heat and allow to cool completely. Stir in the Kahlua and amaretto. In a small bowl, gently stir together the mascarpone, honey and heavy cream. Be careful not to over mix. Divide half the angel food cubes between 4 parfait glasses or flutes. Drizzle with half of the espresso syrup. Spoon half the mascarpone over the cake. Sprinkle with half the chopped chocolate. Repeat the layering with the remaining cake cubes, syrup, mascarpone and chocolate. This recipe calls for assembling the trifle in glasses for individual servings. It also can be assembled in one large trifle dish. Start to finish: 30 minutes Servings: 4 Source: "Lansing State Journal 8-15-11" S(MC Formatted by:): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 20 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (22.3% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 3mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

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