Dressing for Chinese Chicken Salad
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Dressing for Chinese Chicken Salad |
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From Louise Sturak
What a treat. Louise would sometimes take care of me after school and make these pizzelles for me . The anise flavoring and the intricate design of the cookie is something special.
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| 1 cup margarine (½ lb) | 6 eggs |
| * do not use oil substitute more than one cup | 3½ cups flour (approximately) |
| 4 teaspoons baking powder | 1½ cups sugar |
| 2 tablespoons anise flavoring plus anise seeds |
| Beat eggs adding sugar gradually. Beat until smooth. Add cooled melted margarine, anise flavoring, and seeds. Sift flour and baking powder. Add to egg mixture . Dough will be sticky enough to be dropped by the teaspoon on " Pizzelle Iron". |
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Dressing for Chinese Chicken Salad
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| 3 tablespoons sugar or honey | 1 teaspoon salt |
| 3 tablespoons rice vinegar | ¼ teaspoon pepper |
| 4 tablespoon vegetable oil | 1 tablespoon sesame seed oil |
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(A delicious and decadent dessert)
First Layer 1½ cup flour ½ sticks melted margarine 1 cup chopped nuts - pecan
Mix above ingredients and spread in bottom of 9" x 13" pan. Bake at 350º for 15-20 minutes. Cool.
Second Layer 1 (8oz.) cream cheese 1 cup powdered sugar
Mix well, fold in 1 cup whip cream. spread over first layer.
Third Layer 1 package (small size) instant vanilla pudding 1 package (small size) instant chocolate pudding 3 cups milk
Mix pudding and milk until thick.
Fourth Layer Spread rest of whip cream over third layer. Sprinkle nuts on top.
Make dessert the day before you intend to serve it.
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" Beau Catching" Lemon Meringue Pie From the San Jose Mercury News
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| 1 ½ cups sugar | 2 tablespoons butter or margarine |
| ¼ cup plus 1 tablespoon fresh squeezed lemon juice | 1 ¼ cups boiling water |
| ½ cup cold water | 1 to 3 teaspoons fresh grated lemon peel |
| 5 egg yolks well beaten | Few drops yellow food coloring Meringue |
| Meringue: | |
| 3 egg whites | |
| ½ teaspoon cream of tartar | |
| ½ cup plus 2 tablespoons sugar | |
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* 1 baked 9 inch pastry shell |
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* Use your favorite pastry recipe or mix. Remember, " store bought" frozen pie shells hold less pie filling.
Filling: In a 2 to 3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk.
Still using whisk, gradually blend in cold water, then lemon juice until smooth. Add beaten egg yolks, blending very thoroughly. Add butter or margarine. Add boiling water gradually, stirring constantly with rubber spatula.
Gradually bring mixture to full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute.
Remove from heat and stir in grated peel and food coloring.
Pour hot filing into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.
Meringue: Have egg whites at room temperature. Use a small deep bowl when beating 4 egg whites or less. Beat with electronic mixer several seconds until frothy (some fairly large air cells still remain).
Add cream or tartar. Beat on high speed until whites have just lost their foamy appearance and bend over slightly when beaters are withdrawn forming " soft peaks."
Reduce speed to medium while adding sugar gradually, about a tablespoon at a time. Return to high speed and beat until whites are fairly stiff but still glossy.
Place meringue gently on the hot filling in several mounds around edge of pie. Using narrow spatula, push meringue gently against inner edge of pie crust sealing well.
Cover the rest of the filling by swirling meringue from edge of pie to center, forming decorative peaks with spatula.
Bake ay 350º for 12-15 minutes, until golden brown.
Cool on wire rack at room temperature away from draft for two hours before cutting and serving.
Use sharp knife and dip into hot water after each cut for perfect " clean cut" serving.
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A breakfast favorite that delights my father . Relatives and guests ask for this waffle recipe. Thought I would share this with you.
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| 1 ¾ cups sifted flour | 3 eggs |
| 2 teaspoons baking powder | 7 tablespoons vegetable oil |
| ½ teaspoon salt | 1½ cups milk |
| 1 tablespoon sugar |
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(Makes 2 large waffles)
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