Recipes from mama peach Recipes For Tuesday, October 1, 2013 Include: What’s Cooking: Favorite Foods From Friends Against Cancer: Pies, Cakes, Cookies, Candy And Desserts Chocolate Pecan Pie The Best Of Cooking With Three Ingredients: Side Dishes And Vegetables Hopping John The Betty Crocker Recipe Card Library: Hurry Up Main Dishes Liver With Piquant Sauce ____________________ Recipes For Today: What’s Cooking: Favorite Foods From Friends Against Cancer: Pies, Cakes, Cookies, Candy And Desserts Chocolate Pecan Pie 1 (9 inch) unbaked pastry shell 2 eggs 1 cup sugar 1/2 cup butter or margarine, melted 1 teaspoon vanilla 1/4 cup cornstarch 1 cup finely chopped pecans 1 cup semi-sweet chocolate chips In a small mixing bowl, beat eggs slightly; gradually add sugar. Add melted butter or margarine and vanilla; mix well. Blend in cornstarch. Stir in pecans and chocolate chips; pour into pastry shell. Bake at 350 degrees for 45 to 50 minutes. Cool 1 hour before serving. Makes 8 to 10 servings. _____ The Best Of Cooking With Three Ingredients: Side Dishes And Vegetables Hopping John 1 cup long grain rice 1 onion, chopped 2 (15 ounce) cans black eyed peas Cook rice with 2 cups boiling salted water according to package directions. Saute onion in 3 tablespoons margarine. Add onion to black eyed peas. Serve rice with peas on top. Optional: Add 1 cup cooked, chopped ham to peas. _____ The Betty Crocker Recipe Card Library: Hurry Up Main Dishes Liver With Piquant Sauce 1 pound sliced beef liver 1/4 cup Gold Medal Flour 1/2 teaspoon garlic salt 1/4 teaspoon paprika 1/8 teaspoon pepper 2 tablespoons shortening Piquant Sauce (see below) Cut liver into serving pieces. Place flour, garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated. Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter; keep warm while preparing Piquant Sauce. Add liver to sauce; heat through. Makes 4 servings. Piquant Sauce 1 medium onion, sliced 1 tablespoon shortening 2/3 cup water 2 teaspoons cornstarch 2 teaspoons soy sauce In same skillet, cook and stir onion in shortening until onion is crisp tender, about 2 minutes. Blend water, cornstarch and soy sauce; pour into skillet. Cook, stirring constantly, until sauce thickens and boils. Boil and stir 1 minute. _________________________ That's it for this issue. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
