Pastel de Chile Verde (Green Chile Pie) 04-06-15

Pastel de Chile Verde (Green Chile Pie)

Ingredients

8 whole green chiles
2 tablespoons cream
1/4 pound sharp cheddar cheese, cubed
3/4 teaspoon salt
1/8 teaspoon black pepper
5 eggs

Directions

Grease 10-inch pie plate. Slit chiles open lengthwise and shape chile in pie plate to form bottom crust. Place all remaining ingredients in a blender container and blend at low speed. Pour egg mixture over chiles and bake in a 325°F oven for 30 minutes, or until pie is set.

Note: May be served in wedges as a main dish, or in bite-sized pieces as hors d'oeuvres.

Yield: 1 10-inch pie

Old Fashioned Chocolate Pie 01-05-2015

Old Fashioned Chocolate Pie

Ingredients for Filling:

1-1/4 cups sugar

3 Tablespoons corn starch

3 Tablespoons cocoa

1/4 teaspoon salt

2-1/2 cups milk

3 egg yolks, beaten

1 teaspoon vanilla

1 Tablespoon butter

1 (9 inch) pie shell

Ingredients for Meringue:

3 egg whites

3 Tablespoons sugar

Pinch of cream of tartar

Directions:

Mix together first 4 ingredients in a double boiler. Add milk and egg yolks and cook over medium heat until thick, stirring constantly. Stir in butter and vanilla. Pour into baked pie shell. Chill. Beat egg whites until stiff, gradually adding sugar and pinch of cream of tartar. Spread over cooled chocolate filling and bake a 350 degrees until lightly browned.

Servings: 6 - 8

 

Buttermilk Pie 21-10-14

Buttermilk Pie 

Ingredients:

1-1/3 cups sugar
3 Tablespoons flour
2 beaten eggs
1 stick melted butter
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon lemon extract
1 9 or 10 unbaked pastry shell

Directions:
Combine the sugar and flour. Beat eggs thoroughly and add to sugar-flour mixture. Add melted oleo and buttermilk. Mix well. Add extracts. Pour into chilled deep dish 9 or 10 inch unbaked pastry shell. Bake at 350 degrees for 45 minutes without opening door.

Yields: 1 pie

Black Bottom Pie

 
Black Bottom Pie
 
Ingredients

2-1/2 cups finely crumbled graham crackers
1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch
4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate
1 teaspoon vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pint whipping cream
Grated chocolate

Directions

Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until "set". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.

Serves: 9

Tang Kuei -USA 

  

SIMPLE SPINACH PIE

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SIMPLE SPINACH PIE

Ingredients:

Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)

Directions:

Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside. Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil. In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough.
Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer. Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into
8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward. Serve warm or at room temperature.

Yield: 6 Servings

Per serving: 75 calories, 2 g. total fat (less than 1 g.
saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g.
dietary fiber, 205 mg. sodium.

Category: Vegetables, Pies, Side Dishes, Vegetarian