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IMPOSSIBLE APPLUMKIN PIE

~Submitted by Ann, FL

6 c. pared & sliced apples
2 c. uncooked pumpkin, peeled & grated
1 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. Bisquick baking mix
2 eggs
1/2 c. dry milk
1/4 c. soft butter or margarine

Fill buttered 10 inch pie plate or shallow casserole with sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake at 350 degrees for 45 to 50 minutes. Serve hot or cook with whipped cream or ice cream.




MEDALLIONS OF LAMB IN RED WINE SAUCE

~Submitted by Larry Holmes, Ontario, Canada

Suggested menu:
Medallions of Lamb
Fluff Rice
Romaine & red Onion Salad
Broiled Sherried Grapefruit

Sequence: Halve 2 grapefruit and loosen sections; sprinkle with sherry and brown sugar. Place on baking sheet and set aside. Cook rice and lamb. Toss salad with your favorite dressing. After the main course, broil grapefruit sections just until sugar melts.

Main Course:
2 boneless lamb loins (about ?? pound each)
salt and pepper
1 large garlic clove
1 tablespoon vegetable oil
?? cup dry red wine
?? cup chicken stock
2 teaspoon red currant jelly

With blade of knife almost parallel to meat, slice lamb diagonally across the grain into ??-inch thick slices; season with salt and pepper to taste and set aside.

Crush garlic. In heavy skillet, cook garlic in oil over medium-low heat for 3 minutes. Remove and discard garlic. Increase heat to medium-high; cook lamb for about 2 minutes per side or until golden brown but still pink in center. Remove lamb from skillet and keep warm.

Add wine and stock to skillet; cook for about 2 minutes or until sauce is reduced by half, stirring occasionally. Add jelly and cook for about 1 minute or until dissolved. Place lamb on serving plates and spoon sauce over.

Makes 4 servings.




BERRY PIE

~Submitted by Vicki, Sarasota, FL

Using the berries of Summer!!!!!

1 1/2 cups raspberries
1 1/2 cups sliced strawberries
1 cup blueberries
1 baked pastry shell (9 inch), cooled
3/4 cup sugar**
3 tbsp. cornstarch
1 1/2 cups water
1 package ( 4 serve size) Strawberry Jell-O**
1 tub (8 oz) Cool Whip

Mix the berries in a large bowl, and pour into the prepared pie shell.

Mix the sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in shell.

Refrigerate 3 hours. Spread whipped topping over pie before serving, and top with additional berries if desired.

Makes: 8 servings
Prep time: 20 minutes
Refrigeration time: 3 hours
Eating time: FAST

Driscoll berry/Cool Whip Ad in magazine.... 1994, Southern Living

** NOTE: My husband is diabetic, so I use the Sugar Free Jell-O, and delete the sugar! with no difference in the pie.




MOUSSAKA

~Submitted by Nancy, NM

This famous Greek dish is to be found throughout the Arab world without the creamy topping. Broiling or grilling instead of frying the eggplants makes for a lighter and lovelier Moussaka. This one is made up of a layer of eggplant, a layer of meat and tomatoes, and a layer of cheesy white
(b?©chamel-type) sauce. Serve with salad and yoghurt.

For the meat and tomato layer:

2 onions, thinly sliced or chopped
3 TB vegetable oil
1 and 1/2 lb. ground lamb or beef
salt and pepper
2 tsp cinnamon (optional)
5 large tomatoes, peeled and chopped
2 tsp sugar
1/2 tsp chile-pepper flakes (optional)
3 TB chopped flat-leaf parsley

For the white sauce topping:

4 TB butter
4 TB flour
2 and 1/2 cups hot milk
salt and pepper
Pinch of grated nutmeg
2 eggs
1/2 cup grated cheddar cheese

3 eggplants (about 1 and 1/2 lbs. total), left unpeeled and cut crosswise into 1/3" slices
vegetable or olive oil

Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chile-pepper flakes (if using). Stir well and cook until the liquid has almost disappeared, then mix in the parsley.

Prepare the white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well-blended. Add the hot milk, a little at a time,?  stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and nutmeg. Beat the eggs lightly, beat in a little bit of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.

Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce over all.

Bake, uncovered, in a preheated 400 degree F oven for about 45 minutes, until golden. Serve hot.

Serves 4-6.




SOUTH OF THE BORDER POTATO SALAD

~Submitted by Lillian, FL

3 cups diced cooked potatoes
1 cup shredded Cheddar Cheese
3 Tbsp. chopped black olives
3 finely chopped hard-boiled eggs
1 tsp. salt
1/8 tsp. prepared mustard
?? cup light cream
1 cup shredded lettuce
3 Tbsp. grated onion
2 Tbsp. finely chopped chili peppers
2 Tbsp. olive oil
1/8 tsp. pepper
Dash Tabasco Sauce

In medium bowl, combine potatoes and lettuce. Toss. In a small bowl, combine cheese, onions, olives, chili pepper, eggs, oil, salt ,pepper, and Tabasco Sauce. Stir until thoroughly blended. Gradually add cream. Stir constantly until well blended. Pour dressing over potato-lettuce mixture. Toss to coat well. Cover and chill

Serves 6

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For Two...

POTATO GALETTE

~Submitted by Jean, Syracuse, NY

A nonstick skillet and an adjustable-blade slicer make this elegant dish easy.
Active time: 10 min
Start to finish: 30 min

1 tablespoon unsalted butter
1 large russet (baking) potato (1/2 lb)
1/4 teaspoon salt
1/4 teaspoon black pepper

Special equipment: a Japanese Benriner or other adjustable-blade slicer

Melt butter in a 7 1/2- to 8-inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick slices with slicer. Toss potato with melted butter, salt, and pepper in a bowl, then layer potato slices, overlapping slightly, in skillet. Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes more.

Makes 1 serving.