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TUNA-ASPARAGUS POT PIE
from The Ultimate Cooking with 4 Ingredients by
Jean Coates 1 8oz. pkg crescent rolls
1 6 oz. can of solid white tuna in water, drained,
flaked 1 15oz. ca cut asparagus, drained 1 cup
shredded cheddar cheese Preheat oven to 375 Form a
7-inch square using 4 crescent rolls. Pinch edges
together to seal. Place in an 8x8x2 square baking
pan. Spread the tuna, then the asparagus, then the
cheese. Form the remaining 4 crescent rolls into a square
and place on top of the cheese. Bake for about 20
minutes or until the top is golden brown and the cheese
is bubbling.
(Note: you can subsitiute chicken
or turkey for the tuna)
Chris
VENUS DeMILO SOUP 1 lb.
Hamburg - quickly fried 46
oz. College Inn Chicken Soup 1 quart of water
1pkg Lipton Onion Soup 2 Stalks of celery
(cut small) Boil all 5 ingredients into large pan
and boil 20 minutes. Then Add: 14
oz. petite diced tomatoes 1 pkg. frozen mixes vegetables
1/2 cup Orzo - uncooked ***the next ingredients
are optional.....they are not part of the original
recipe...I added them for additional flavor. ***1
can of Tomato Bisque Soup or just Tomato Soup
***Several squirts of Ketchup to taste ***Sprinkle of
sugar Boil everything together for 15 minutes or
until vegetables are tender.
Martha Stewart's
Red Velvet Cake
Serves 10-12
Ingredients
2 cups Cake flour (not self-rising)
1 tsp. Salt
1/4 cup Cocoa powder
1 and 1/2 cups Canola oil
2 Large eggs
4 Tbsp. Red food coloring
1 tsp. Pure vanilla extract
1 cup Buttermilk
1 and 1/2 tsp. Baking soda
2 tsp. White vinegar
Seven Minute Frosting
Unsalted Butter, room temperature, for pans
Directions:
Preheat oven to 350 degrees bake.
1. Generously butter two 9-inch round cake pans. Dust
with flour, and tap out excess; set aside.
2. In a medium bowl, whisk together flour, salt, and
cocoa. Set aside.
3. In another bowl, beat the sugar and oil on medium
speed until well combined.
4. Add eggs, one at a time, beating well after each
addition.
5. Add food coloring and vanilla and beat until well
combined.
6. Add the flour mixture and the buttermilk in
alternating batches, scraping down the sides of the bowl
as
needed.
7. In a small bowl, whisk together the baking soda and
vinegar. Add it to the batter and beat it for ten
seconds.
8. Evenly divide the batter between the prepared pans.
9. Place in oven and bake until a cake tester inserted in
the center of each cake comes out clean, about
30 to 35 minutes.
10. Transfer to a wire rack to cool 5 minutes before
turning cakes out of pans; invert so they are top side up
onto wire rack to cool completely.
11. Spread frosting on top of one of the cake layers.
12. Place second layer on top. Spread with remaining
frosting around the sides and top of the cake.
Seven Minute Frosting
Makes about 8 cups
Ingredients
1 _ cups Sugar
2 Tbsp. Light corn syrup
1 cup Water
6 Large egg whites
1 tsp. Pure vanilla extract
Directions
1. In a small, heavy-bottom saucepan over medium heat,
combine 1 « cups sugar, corn syrup, and the
water.
2. Cook, stirring until sugar has dissolved, about 4
minutes.
3. Raise the heat; bring to a boil without stirring,
washing down sides of pan with a pastry brush dipped in
water to prevent crystals from forming.
4. Continue cooking until a candy thermometer registers
230 degrees, about 5 minutes.
5. Meanwhile, beat egg whites on medium speed until soft
peaks form, about 2 to 3 minutes.
6. Gradually add remaining ¬ cup sugar.
7. Reduce speed to medium-low.
8. When the syrup has reached 230 degrees, remove from
heat.
9. With mixer on low, carefully pour the syrup in a
steady stream down side of bowl.
10. Continue beating on medium until completely cool,
thick, and shiny, about 7 minutes.
11. Beat in vanilla.
12. Use immediately.
Rustic
Squash Tart
2 medium
butternut squash
1 medium acorn or
buttercup squash
butter
pumpkin pie spice
Half &
seed the squash. Dot with butter & sprinkle
with pie spice. Bake at 375 for about an hour or
till soft with about 1 inch of water in pan. Cool
slightly and scoop out all but one half of a butternut
(if you wish to thinly slice and arrange on top of tart,
if not mash it all). Mash or whip together with
more butter, pie spice & some Real Maple Syrup to
taste. Set aside.
Crust:
1 package puff
pastry, thawed
1 egg beaten
2 Tbls butter
1/2 cup flour
1/2 cup ground
pecans
6 Tbls sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
a few
pecans pieces
Combine
flour, pecans, sugar & spices; set aside. Unfold pastry
sheets on lightly floured surface. Roll each to
1/8-in. thick; transfer to ungreased baking sheet.
Sprinkle with pecan mixture to 1-1/2 in. of
edges. Spread with squash, arrange squash slices,
dot with butter & sprinkle with pecans. Fold
edges over filling, leaving centers uncovered.
Brush pastry with beaten egg. Bake 375 for 35-40 minutes or till
golden brown. Enjoy!!!!
You can do
cook the squash a day or two ahead then but the tart
together. I haven't but it together much more than
5-6 hrs before cooking, just keep it cold.