In this issue:

Tuesday's Vegetarian Recipe: *Bagel Chips*
Requests & Replies from Subscribers:   Never Fail Pie Crust

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* Exported from MasterCook *

Bagel Chips

Recipe By : Real Food for Real People
Serving Size : 8      Preparation Time :0:00
Categories : Appetizer                   O.A.M.C.
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Bagels
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1/8 teaspoon Cumin -- (optional)
1/8 teaspoon Oregano
1/8 teaspoon Fat-free Parmesan Cheese
1/8 teaspoon Chili Powder

Preheat oven to 400 degrees F. (toaster oven works fine also). With a sharp
knife, slice bagel into very thin slices so that you can almost see through them
(you'll get about 10 slices). Place slices on a baking sheet. Lightly spray with
non-stick cooking spray. Quickly sprinkle in a small amount of seasoning (a
little goes a long way) or leave plain, as desired. Bake for 3 to 4 minutes
until lightly browned; be careful; they burn easily. Break each slice into 4
chips. Store in a sealed container until ready to use.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 1g Fat (5.4% calories from
fat); 5g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 238mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Kaylin,

Food prices have gone up a lot in my community, and I already was living on a
fixed income with a limited amount to spend on food. Now, I am doing all I can to
stretch my pennies even further. I need ideas and recipes that can help me to do
this. Please ask your readers if they have anything that can be useful to me.
Thank you.

Malory
 

 
Hello!

My family loves pizza on Friday nights! I have a pizza stone.... I would love a
pizza dough recipe! Thanks in advance!

Mike
 

I have been experimenting, trying to find a recipe, ingredient or technique for
making a flavorful Italian bread. The Italian bread recipes that I have tried are
bland-lacking whatever it is that makes Italian bread have it's unique taste. Any
suggestions? Thanks,

Cheryl
  

~ Subscriber Responses ~
 

For Bree- re: Cheesecake

Strawberry Swirled Cheesecake
Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust

Prep Time: 15 minutes Total Time: 5 hours 15 minutes Servings: 10

2 packages (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice, divided
2 eggs
1 Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust
2/3 cup strawberry preserves

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until
fluffy. Gradually beat in sweetened condensed milk and 1/4 cup of lemon juice.
Add eggs, one at a time, beating until just combined after each addition.

2. Pour half of cream cheese mixture into crust. In small bowl combine preserves
and remaining lemon juice. Spoon half of preserves mixture over cream cheese
mixture in crust.

3. Top with remaining cream cheese mixture and remaining preserves mixture. Use
knife or narrow spatula to swirl preserves into cream cheese mixture.

4. Bake at 300°F about 55 minutes or until center is almost set. Cool on wire
rack for 1 hour. Refrigerate at least 3 hours.

5. Garnish as desired. Store in refrigerator. I push fresh berries into top once
it comes out of the oven, very tasty!


I have made this with raspberries a few times and a lot with fresh blueberries!

Kim                Mlibu97@aol.com
 

New York Style Cheesecake

I've been using this recipe for about 25 years and have great success with it.
Tastes wonderful and every time I serve it guests can't believe it is homemade.

1 Cup Graham Cracker Crumbs
3 Tbsp. Sugar
3 Tbsp. Butter, melted
5 Packages, 8 oz. each, Philadelphia Cream Cheese, softened to room temperature
1 Cup Sugar
3 Tbsp. Flour
1 Tbsp. Vanilla
1 Cup Breakstone's Sour Cream
4 Eggs

Mix graham cracker crumbs, 3 Tbsp. sugar and butter. Press firmly into bottom of
9" spring form pan. Bake at 325° for 10 minutes. Beat Cream Cheese. Add 1 Cup
Sugar, Flour and Vanilla until well blended. Add Sour Cream and mix well. Add
eggs, 2 at a time, mixing on low speed after each addition until just blended.
Pour over crust. Bake at 325° for one hour and 10 minutes until center is almost
set. Loosen cake from rim of pan. Cool completely before removing rim of pan.
Refrigerate for 4 hours or overnight. Top with Strawberry or Blueberry Pie
Filling if Desired.

Marti                  martindon@acsworld.com
 

Sandi asked for a solution to making pie crusts. My wife, known to her friends
as the "DG" (Domestic Goddess {eat your heart out, Nigella}) has used the recipe
found on the Crisco package for many, many years and always gets raves for her
pies and her pastry. Here is a link to the basic pastry recipe. Ice cold water
is a key ingredient.

CRISCO® No Fail Pastry

Double-Crust:
1 double-crust pie or 2 pie shells

2 cups ROBIN HOOD® All-Purpose Flour (500 mL)
¾ tsp salt (3 mL)
1 cup CRISCO® Shortening (250 mL)
1 egg (1)
2 tbsp cold water (30 mL)
1 tbsp white vinegar (15 mL)

For Single-Crust Pies: Follow directions for Double-Crust recipe.

After dividing dough in half (Step 3), save half for later use. Uncooked pie
dough should be tightly wrapped in plastic, and can be stored in the freezer for
up to 3 months. Combine flour and salt in mixing bowl. Cut room temperature
CRISCO® Shortening into flour with pastry blender or 2 knives until mixture
resembles coarse crumbs. Beat egg, water and vinegar together to blend. Pour all
of the liquid over flour mixture. Stir with fork until mixture is moistened.
Divide dough in half and shape into a ball. Roll each half separately. Flatten
each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier
rolling. Dust rolling pin and work surface lightly with flour. Roll dough to a
uniform thickness in spoke fashion from centre to edge with light even strokes.
If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm)
larger than upside down pie plate. For easy transfer to pie plate, slide spatula
under dough to loosen it, then lift one edge of pastry onto rolling pin and
loosely wrap it around the pin. Unwrap pastry into pie plate. Ease into pie plate
without stretching. www.criscocanada.com/r_doubleCrustPastry.asp

Jack Poulter On an Island in the Pacific                  jpoulter@islandnet.com
 

I've sent this in before but it is easy and Never Fail. I have had small children
roll this until it was absolutely gray, then I cut it into strips, sprinkled it
with a cinnamon sugar mixture, baked until golden and it was still tender and
flaky. I can sympathize. I had friends (and they are still friends) over in early
1968 for dinner. I made a covered pie. We finally used a butcher knife to hack
off the top crust and ate the filling in bowls with ice cream. I still get
teased about that pie crust. This recipe is infinitely expandable but the
proportions are always the same - my daughter calls it the Half and Half Pie
Crust Recipe as in Half as much shortening as flour and half as much water as
shortening plus a pinch of salt.. I made a number of spectacularly awful pie
crusts until I discovered this one. It came either from a Peg Bracken cookbook
or from The I Never Cooked Before cookbook.

Never Fail Pie Crust (for single crust pie - there will be leftover pie dough)

1 cup flour
1/2 cup shortening (butter, bacon grease or a combination of any solid fat, just
not oil)
1/4 cup water
pinch of salt

Using a pastry blender or fork, cut the shortening into the flour and salt until
it resembles fine crumbs. Add the water and stir well. Cover the bowl or wrap
crust in plastic wrap and refrigerate 1 hour to 24 hours. It is not absolutely
necessary to refrigerate the crust but it does make it a little easier to work
with. Roll out on floured board or cloth. Place pie pan on rolled out crust
bottom side up and cut out about 1 inch wider than pie pan. Fold in half, then
quarters and gently place in pie pan. Flute edges for single crust pie, fill and
bake as directed.

Leftover pie dough can be rolled out again, cut into strips and sprinkled with a
cinnamon and sugar mixture. Twist strips and bake in 350 degree oven until
golden, about 10 - 15 minutes. Or you can cut into circles that fit on your soup
bowls, prick with a fork and bake to put on bowls of stew or soup.

Mary in Azusa                  Tis1947@aol.com
 

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