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Recipes
Apple Bourbon Pie cont'd
Mix together sugar, flour, cinnamon, nutmeg, salt in large
bowl. Stir in apples, raisin mixture, and walnuts.
Combine well.
Press piecrust into 9-inch pie plate. Brush apricot preserves
over piecrust. Spoon apple mixture into piecrust. Place the
remaining piecrust on top of filling, fluting the edges togethe_
Brush top of pie with buttermilk and sprinkle with suga_
Make 4 or 5 small slits in the top of the piecrust. Press
"Cake"pad and preheat oven to 375 ° F and bake for45 to 50
minutes.
Chocolate Dipped Strawberries
8 oz. box semisweetchocolatepieces
2 pints fresh strawberries, chilled
Melt chocolate pieces in a 1-1/2 quart saucepan on a very
low heat. Once melted, dip tips of the strawberries in the
chocolate. Lay chocolate dipped strawberries on a piece of
wax paper to harden.
r
Caiun Shrimp Stirfry
4slices
2 tsp.
1/2tsp.
1/3 cup
1-1/21bs
2 tsp.
I each
1/2 cup
1 14oz can
bacon
cornstarch
fish flavored bouillon granules
water
peeled shrimp
Creole seasoning
small green pepper
small yellow pepper
small red pepper
small onion
diced celery
Cajun-style stewed tomatoes, drained
Cooked Rice
Cook bacon in large wok until crisp; remove reserving 3
tablespoons ofdrippings. Crumble bacon, and set aside.
Combine cornstarch, bouillon granules and water; set aside.
Sprinkle peeled shrimp with creole seasoning. Pour2
tablespoons reserved bacon drippings around top of
preheated wok, coating the sides. Heat at high for 1minute.
Add shrimp; stir fry 2 to 3 minutes or until shrimp is pink.
Remove shrimp, and set aside.
Pour remaining 1tablespoon reserved drippings into wok;
add peppers, onion and celery. Stir fry 2 to 3 minutes. Add
tomatoes and stir fry 2 minutes. Return shrimp to wok and
add cornstarch mixture; bring to a boil. Cook, stirring
constantly for 1 minute. Sprinkle with crumbled bacon.
Serves 4.
39
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