Text 14401, 72 rader
Skriven 2008-09-29 23:58:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Picnic Dinner Reserv
================================
 -=> On 09-29-08  11:43,  Carol Shenkenberger <=-
 -=> spoke to Stephen Haffly about Picnic Dinner Reserv <=-

    
 CS> I could see that one too, a picnic at a camp site with cabins.  I dont
 CS> think a limited grocery would bother us much as we'd just adapt to what
 CS> they had. Afterall, I spent almost 7 years with a commisary not much
 CS> bigger than 7 7-11's added together (grin).

Several picnics have been at city or county parks.  Covered shelter is
nice.  It is only in the past few years that the group has gotten small
enough to be managable at someone's house.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old Fashioned Apple Cider Pie
 Categories: Dessert, Fruit, Pie
      Yield: 6 servings
 
           Pastry For 9" Pie; 2 Crust
      6 c  Apples; *
      1 c  Apple Cider Or Juice
    2/3 c  Sugar
           Apple Cider Or Juice
      2 tb Cornstarch
      2 tb Water
    1/2 ts Cinnamon; Ground
      1 tb Butter Or Regular Margarine
 
  *    Use cooking apples like Macs or Granny Smith's.  Core and peel
  then thinly slice them.


  
  Divide the pastry almost in half and roll out the larger half on a
  lightly floured surface to a 13-inch circle.  Line a 9-inch pie tin
  with the pastry.  Trim the edge to 1/2-inch beyond the rim of the pie
  tin.  Combine the apples, 1 cup of apple cider and the sugar in a
  3-quart saucepan and cook, over high heat, until the mixture comes to
  a boil.  Reduce the heat to low and simmer for 8 minutes or until the
  apples are tender.  Drain the apples, reserving the syrup.  Add
  enough additional apple cider to the syrup to make 1 1/3 cups.
  Return the syrup and apples to the saucepan. Combine the cornstarch
  and water in a small bowl and stir until well blended.  Stir the
  cornstarch mixture and the cinnamon into the apple mixture.  Cook
  over medium heat, stirring constantly, until the mixture comes to a
  boil.  Remove from the heat and stir in the butter, then pour the
  mixture into the pastry lined pie tin.  Roll out the remaining pastry
  to an 11-inch circle.  Fold the pastry gently, so as not to tear it,
  into quarters and cut slits in the folds.  Gently unfold the pastry
  on to the top of the filling and trim the edge to 1-inch beyond the
  rim of the pie tin.  Fold the top crust under the lower crust and
  form a ridge by fluting the edge of the pie.  Bake in a 400 degree F.
  oven for 40 to 45 minutes or until golden brown.  Cool on a wire rack
  until slightly warm before cutting and serving.
  
  NOTE:
  
  This is the perfect pie to serve with the rich cheddar sauce in this
  file.
  ... from a file of Carl Berger
 
MMMMM



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