Recipes Included On This Page Leftover Ham Lemon Truffle Pie - 10 points Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Leftover Ham Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 gms ham or back bacon, cooked -- 12 ozs 350 gms raw veal cutlets, boneless -- 12 ozs 250 gms pork -- 8 ozs 1 medium onion Grind all of the above together, first through a coarse wheel, then a fine wheel, to give a fine consistency to the meat. 250 gms fine breadcrumbs -- 8 ozs 1 egg -- mixed with 2 tbls water 1 tsp cayenne or other chile pepper -- dried and ground 2 tsp salt 2 tsp freshly ground black pepper 1 jalapeno -- seeded and chopped fine 5 slices raw side bacon -- I use low salt bacon Lay the bacon in a slightly oiled loaf pan, 9" X 5" I use a Pyrex one, which will fit in another larger one, which I half fill with boiling water(the larger one!) and then I mix all of the meat mess together with everything else! Make sure this is all well combined. I lay three strips of the bacon crosswise in the bottom and up the sides of the loaf pan, then pack the meat mixture in, packing it down, and smoothing the top, then lay one large or two small bay leaves, lengthwise, fold the bacon over the meat, and lay the other two strips over that. Place the 9 x 5 loaf pan in the longer one, that has the water in it, place this in a pre heated 350F oven, for about an hour.....stick a meat thermometer in it and check for 160C and if it isn't, add another half hour, or until it is. Remove from the water bath, let sit for ten minutes and invert onto a cutting board, slice and enjoy.....couple of nights later, I made a curry sauce, placed slices in the sauce to re-heat....great eating, both times! Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 11 April, 2001. Year 4 Volume 04 Number 11 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Truffle Pie - 10 points Recipe By :Patricia Kiewiet of LaGrange, IL Serving Size : 10 Preparation Time :1:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 refrigerated pie crust -- from 15-oz. pkg. OR homemade pastry for single-crust pie FILLING: 1 cup sugar 2 tablespoons cornstarch 2 tablespoons all purpose flour 1 cup water 2 egg yolks -- beaten 1 tablespoon margarine or butter 1/2 teaspoon grated lemon peel 1/4 cup lemon juice 1 cup white vanilla chips or chopped white chocolate baking bar 1 package Neufchatel cheese -- softened TOPPING: 1/2 cup whipping cream 1 tablespoon sliced almonds -- toasted Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Meanwhile, in medium saucepan, combine sugar, cornstarch and flour; mix well. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Stir about 1/4 cup of hot mixture into egg yolks; blend well. Add egg yolk mixture to mixture in saucepan. Cook over medium low heat until mixture comes to a boil, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat. Stir in margarine, lemon peel and lemon juice. Transfer 1/3 cup hot filling to small saucepan; cool remaining lemon mixture 15 minutes. Add vanilla chips to hot filling in saucepan; stir over low heat just until chips are melted. In small bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture; beat until well blended. Spread over bottom of cooled baked shell. Spoon lemon mixture over cream cheese layer. Refrigerate 2-3 hours until set. In another small bowl, beat whipping cream until stiff peaks form. Pipe or spoon over pie. Garnish with toasted almonds. Store in refrigerator. Source : "Pillsbury Classic Cookbook #219, The Best from 50 Years of BAKE-OFF contests, May '99, p. 96" S(MC formatting by): "bobbi744@acd.net" Start to Finish Time: "3:10" NOTES : This excellent cream pie from Patricia Kiewiet of LaGrange, IL, in the 34th Bake-Off. Kitchen Tips: To toast the almonds, spread them on a cookie sheet; bake at 350 F. for 5-7 minutes until light golden brown, stirring occasionally. Or spread the almonds in a thin layer in a microwave-safe pie pan. Microwave on High for 4-7 minutes or until light golden brown, stirring frequently. When stirring the hot mixture into the egg yolks, use a whisk and stir briskly to prevent pieces of the egg yolk from solidifying before they get blended into the mixture. Bobbie's Note: This took a bit of time to prepare especially using a homemade crust, but is delicious. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 17 April, 2001. Year 4 Volume 04 Number 17 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 14g Total Fat; (46% calories from fat); 3g Protein; 33g Carbohydrate; 71mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

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