Text 27416, 88 rader
Skriven 2009-08-13 07:13:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Chili-Mac!
======================
-=> Carol Shenkenberger wrote to RUTH HANSCHKA <=-

 > Well of course they added wine; KEVIN was there.(LOL)

 CS> Grin, yuppers! Had to be a match there. I wonder if i want to try that?
 CS>  But then, I have this aversion to wine in cooking (Mirin and sake are
 CS> vegetable juices in my lexicon).
 
You used to have an aversion to chilies, too. You CAN overcome this irrational
dislike of wine and quit the specious mis-categorisations ... if you try.   
Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Red Wine Apple Pie
  Categories: Desserts, Pies, Fruits, Pastry
       Yield: 6 servings
  
       5 c  Tart apples; cored, sliced
            - thin
     1/4 c  Sweet red wine
     1/4 c  All-purpose flour
     1/8 ts Salt
       2 c  All-purpose flour *
       1 ts Salt
       2 tb Shortening
       5 tb Cold water
     3/4 c  Sugar
       1 tb Lemon juice
       2 tb Sugar
       3 tb Butter
       1 c  Shredded Cheddar cheese
     2/3 c  Shortening
     2/3 c  Lard
  
   Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart
   saucepan. Cover and cook over medium heat, stirring occasionally,
   until apples are just tender, 7 to 8 minutes.

   Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir
   into apple mixture. Heat to boiling, stirring constantly. Boil and
   stir 1 minute. Remove from heat. Stir in butter. Cool to room
   temperature.

   Heat oven to 425øF. Measure 2 cups flour, the cheese and 1 ts
   salt into bowl; cut in shortening or lard. Sprinkle in water, 1
   tablespoon at a time, mixing until all flour is moistened and pastry
   almost cleans side of bowl (1 to 2 teaspoons water can be added if
   necessary.)

  Gather pastry into ball; divide in half and shape into 2 flattened
  rounds on lightly floured cloth-covered board. Roll one round 2
  inches larger than inverted 8-inch pie plate with floured rolling
  pin. Fold pastry into quarters; place in pie plate. Unfold and ease
  into pie plate.

  Turn apple mixture into pastry-lined pie plate. Trim overhanging edge
  of pastry 1/2 inch from rim of pie plate. Roll second round of
  pastry. Fold into quarters; cut slits so steam can escape. Place over
  filling and unfold. Trim overhanging edge of pastry 1 inch from rim
  of pie plate. Fold and roll top edge under lower edge, pressing on
  rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum
  foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
  Bake 15 minutes.

  * If using self-rising flour, omit 1 teaspoon salt. Pie crusts
  made with self-rising flour differ in flavor and texture from those
  made with plain flour.

  If desired, 1 package (11 ounces) pie crust mix or sticks can be
  substituted for the pastry.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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