Jeanette Tonks

How to make mango meringue pie? Simple! Mango Meringue PieFlaky Pie Dough3 tablespoons vegetable shortening1 1/2 cups all-purpose flour2 teaspoons granulated sugar8 tablespoons cold unsalted butter, cut into pea-size bits3 to 4 tablespoons ice waterFlatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and, with a butter knife, draw a criss-cross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.In a large bowl, stir the flour and sugar together. Using a pastry blender, work the butter into the mixture until it resembles coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hours, or overnight.On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights, and bake for 8 minutes longer, or until very lightly browned. Transfer to a wire rack to cool.Mango Curd2 tablespoons cornstarch2 tablespoons fresh lemon juice3/4 cup water2 large eggs4 large egg yolks3 ripe mangos, peeled and sliced4 tablespoons unsalted butter1/2 cup granulated sugarIn a medium bowl, whisk the cornstarch, lemon juice, and 1/4 cup of the water together until smooth. Whisk in the eggs and yolks. Purée the mangos with the remaining 1/2 cup water in a food processor fitted with the metal blade.In a medium size enamel or glass saucepan, combine the mango purée, butter, and sugar and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cornstarch mixture. Return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds.Strain the curd through a fine mesh sieve into the pie shell. Let cool for 1 hour, then refrigerate until chilled and set.Meringue5 large egg whites1/2 cup granulated sugar1/4 teaspoon saltPinch of cream of tartarCombine the egg whites, sugar, salt, and cream of tartar in a large dry bowl and set it over a saucepan of simmering water. Whisk constantly until the mixture is lukewarm. Remove from the heat and continue to whisk (you can switch to an electric mixer) until the egg whites hold stiff peaks. With the back of a spoon, spread the meringue on the top of the pie, making sure that the meringue touches the crust all around. Pull up wisps of meringue with the spoon as you go. Set the pie under a preheated broiler for 20 seconds until lightly browned in spots. Books Books Books,History Civilization Complete History Mankind Books History Civilization Complete History Mankind,Opera Omnia Books Ooera Omnia,Adoption Box Marketing 2E Asoption Box Marketing 2E Books,Books Books Classroom Pack General Multicolumn Mac Century 21 Acctng.

How to make peach jelly chews? Simple! Peach Jelly ChewsVegetable oil 2 (16 ounce) packages frozen unsweetened sliced peachesAbout 3 3/4 cups granulated sugar 3 envelopes (2 tablespoons total) unflavored gelatine 2 teaspoons grated lemon peel 1 tablespoon lemon juiceOil an 8- or 9-inch square metal pan.In a 6- to 8-quart pan, preferably 11 inches wide (see NOTES), combine peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes easily, 10 to 12 minutes.Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.In a bowl, mix 3 1/2 cups sugar with the gelatine. Add to fruit mixture.Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce heat to medium and stir often until mixture is thick enough to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are just beginning to turn a darker gold, 25 to 35 minutes. At once, remove from heat.Stir lemon peel and lemon juice into peach mixture, then scrape mixture into the oiled 8- or 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hours; it should feel firm and not sticky when touched.On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release candy onto sugar; if it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to 1 month at room temperature.Yield: 49 piecesPer piece: 70 cal., 1.3% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 17 g carbo (0.3 g fiber); 1.1 mg sodium; 0 mg chol.NOTES: If pan is narrower than suggested, mixture cooks longer and is darker in color. Use a pan with a light interior so you can see color changes that indicate doneness. Batman Batman Batman 1 Reproduction Cover.

How to make strawberry cream pie? Simple! Strawberry Cream PiePosted by BBQGuru at recipegoldmine.com 7/9/01 8:27:44 amSource: recipe by philocratesThis is Phil’s recipe for Strawberry Cream Pie. It is VERY good and can be used with any other berries. Enjoy!1 (9-inch) pie shell1/2 cup almond slivers2 1/2 cups fresh fruit1/2 cup water1/4 cup granulated sugar2 teaspoons cornstarchCream Filling1/2 cup granulated sugar3 tablespoons cornstarch3 tablespoons flour1/2 teaspoon salt2 cups milk1 egg, beaten lightly1/2 cup heavy cream, whipped1 teaspoon vanilla extractDirections for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stir constantly and bring to boil. Reduce heat and cook and stir until thick.Stir some of hot mixture in with the egg, then add back to hot mixture. Bring just to boiling, stirring constantly. Cool, then chill.Beat well and fold in whipped cream and vanilla extract.Directions for Pie: Use any fruit that is in season. Toast the almonds and sprinkle over the pie crust. Fill crust with Cream Filling. Add 2 cups of the fruit on top of the Cream Filling.Directions for Glaze: Crush remaining 1/2 cup of fruit. Add water. Cook 2 minutes. Sieve.Mix sugar and cornstarch. Gradually stir in fruit juice. Cook and stir till thick and clear.Optional: Add a few drops of food coloring at this point.Cool slightly and pour over fruit on pie.Keep cool until serving time. Barack Obama Official Campaign 5Button Set Rare Historical Memorabilia Bqrack Obama Official Campaign 5Button Set Rare.

How to make sherried cinnamon nuts? Simple! Sherried Cinnamon Nuts1 1/2 cups granulated sugar1/2 cup sherry1/4 teaspoon salt1 teaspoon grated orange peel (orange part only)1/2 teaspoon ground cinnamon2 to 3 cups lightly toasted* walnuts or hazelnuts (whole or halved)In saucepan, combine sugar, sherry and salt. Bring to boil and cook, stirring often, until mixture reaches 240 degrees F on candy thermometer (soft ball stage).Remove from heat; stir in orange peel, cinnamon and nuts. Stir until syrup is cloudy and nuts are thoroughly coated.Turn out onto wax paper and quickly separate nuts into single pieces or small clumps. Will keep for a few days at room temperature, 3 weeks refrigerated or 6 months frozen.* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Locks Locks Locks.

How to make banana bread oatmeal? Simple! Banana Bread Oatmeal3 cups fat-free milk3 tablespoons firmly packed brown sugar3/4 teaspoon ground cinnamon1/4 teaspoon salt (optional)1/4 teaspoon ground nutmeg2 cups quick or old-fashioned oats, uncooked2 medium-size ripe bananas, mashed (about 1 cup)2 to 3 tablespoons coarsely chopped toasted pecans*Vanilla nonfat yogurt (optional)Banana slices (optional)Pecan halves (optional)In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old-fashioned oats, or until most of liquid is absorbed, stirring occasionally.Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into four cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired. Makes 4 servings.* To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees F for 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave, checking every 30 seconds, until nuts are fragrant and brown.Nutrition facts per serving: 340 calories, 50 calories from fat, 6 g total fat, 1 g saturated fat, less than 5 mg cholesterol, 100 mg sodium, 60 g total carbohydrates, 6 g dietary fiber, 14 g protein, 268 mg calciumTasty toppersRaspberry nonfat yogurt and dried cranberriesMaple-flavor pancake syrup and chopped pecansPumpkin or apple butter and raisinsBlueberries and sliced strawberries sprinkled with cinnamon-sugarWarm apple pie filling and skim milkCoarsely chopped canned peaches and ground gingerSliced bananas and mini chocolate chips Fossils 510 Ib Serrated Megalodon Shark Tooth Teeth 510 Ib Serrated Megalodon Shark Tooth Teeth.

How to make cream of lettuce soup? Simple! Cream of Lettuce Soup (Potage Crème de Laitue)1 small onion, chopped1/4 cup butter or margarine2 large heads Boston lettuce or 2 small    bunches romaine, finely chopped1/4 cup all-purpose flour3 cups water1 tablespoon instant chicken bouillon1 cup half-and-half1/2 teaspoon salt1/8 teaspoon pepperMint leaves or parsleyCook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1 cup lettuce; stir remaining lettuce into onion. Cover and cook over low heat until lettuce wilts, about 5 minutes. Stir in flour; cook and stir 1 minute. Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour mixture into blender container. Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan. Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to boiling. Garnish with mint. Wwi Bersaglieri Tunicjacket Greygreen Bersagliere Bersaglieri Tunicjacket Greygreen Bersagliere.

How to make fiesta fudge? Simple! Fiesta Fudge2 1/2 cups granulated sugar3/4 cup butter or margarine2/3 cup evaporated milk1/2 teaspoon salt1 1/2 cups creamy peanut butter1 (7 ounce) jar Marshmallow Crème1 teaspoon vanilla extract1 1/2 cup M & M’s® Plain or Peanut CandiesCombine sugar, butter or margarine, milk and salt in a heavy 3-quart saucepan; bring to full rolling boil over high heat, stirring constantly.Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat; stir in peanut butter until melted. Add Marshmallow Crème and vanilla extract; beat until well blended. Fold in candies. Immediately spread into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Mint 50 Crosley Fisher Norris Blacksmith Forge Anvil Mint 50 Crosley Fisher Norris Blacksmith Forge Anvil Mint 50 Crosley Fisher Norris Blacksmith Forge Anvil,Antique Deco Outdoor Entrance Light Porch Gas Station Abtique Deco Outdoor Entrance Light Porch Gas Station Abtique Deco Outdoor Entrance Light Porch Gas Station.

How to make sesame sauce? Simple! Sesame SaucePosted by Tiffany at recipegoldmine.com on 2/6/2002, 9:29 amThis condiment-style sauce, adapted from Bruce Cost’s Asian Ingredients, brings the flavor of toasted sesame seeds to batter-fried foods or steamed dumplings.2 tablespoons sesame paste from a jar    (or creamy peanut butter in a pinch)2 tablespoons mirin (Japanese rice wine) or dry sherry1 tablespoon white rice vinegar1 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 to 1/3 cup chicken broth2 teaspoons finely chopped scallionsIn a saucepan, combine the sesame paste, mirin, vinegar, salt, pepper and broth. Mix vigorously. Bring to a boil, reduce heat and stir 1 to 2 minutes until thickened. Stir in scallions.Good with grilled meats or tofu and rice. Militaria Militaria Militaria,Norway Norwegian Metal Cloth Badges Buttons Militaria Norway Norwegian Metal Cloth Badges Buttons,Ibert Time Fuze Fuse Det Cord Blasting Cap Machine Eod Inert Time Fuze Fuse Det Cord Blasting Cap Machine Eod Inert Time Fuze Fuse Det Cord Blasting Cap Machine Eod,Brazil Navy Master Jump Wings Foreign Insignia Beazil Navy Master Jump Wings Foreign Insignia Beazil Navy Master Jump Wings Foreign Insignia,Smittyn Resin Horse Stablemate Sm Buckskin Sabino Animals Smittyn Resin Horse Stablemate Sm Buckskin Sabino,Aystralian Dress Paratrooper Parachute Wing Patch Australian Dress Paratrooper Parachute Wing Patch Militaria,Parker Fountains 5 X Parker 45 Pens Mint Unused Nr Parker Fountains,Lively Parker 51 Vintage Fountain Pen Vacuum Filler Lovely Parker 51 Vintage Fountain Pen Vacuum Filler Lovely Parker 51 Vintage Fountain Pen Vacuum Filler,Militaria Vintage Toledo Military Sword Sheath No Reserve Militaria,Magic Books 2 Cqrd Magic Books Aldo Colombini 70 Card Tricks 2 Cqrd Magic Books Aldo Colombini 70 Card Tricks,Australian Dress Paratrooper Parachute Wing Patch Australian Dress Paratrooper Parachute Wing Patch Australian Dress Paratrooper Parachute Wing Patch.

Blue Corn PosoleHow to make blue corn posole? Simple! Blue Corn Posole Stew3 pounds (1.5 kg) lamb or pork roast, trimmed of fat    and cut into 1-inch (2 cm x 2 cm) cubesl large onion, coarsely chopped2 teaspoons (10 ml) vegetable oil2 to 8 cloves garlic, minced1 to 2 cups (240-480 ml) dry white wine (optional)2 (10 1/2 ounce - 315 ml) cans condensed chicken stock or equivalent2 quarts (2 liters) water, enough to cover posole, add more as needed21 ounces (588 g) dry blue corn posole or 24 ounces (.75 kg) fresh white    nixtamal (about 1/2 the standard pack)    or 3 (29 ounces - 800 g) cans yellow or white hominy (maiz blanco)8 ounces (224 g) canned diced mild green chiles or 2 to 4 fresh mild, long    green chiles, seeded and finely chopped6 to 12 juniper berries, mashed (or substitute a crushed bay leaf)1 tablespoon (20 ml) oreganoSalt to taste, or use 1 chicken bouillon cube1/2 cup (125 ml) chopped parsley or cilantroLime or lemon wedgesIn a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft, stirring often.Add the water, chicken stock, white wine and juniper berries. Bring to a rolling boil and add the dry posole or fresh nixtamal. Simmer slowly on low heat for 3 to 4 hours. Add more liquid if necessary. (If you are using canned hominy, skip this step. Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat. Add the canned hominy with the parsley and cilantro. Heat to serving temperature.)When the posole kernels start to split open, add the meat cubes, garlic, green chiles and oregano and cook on low heat for about 1 hour longer, until the meat is no longer pink in the center. If you like more salt, add a chicken bouillon cube or salt to taste.Add the parsley or cilantro just before serving.Serve with lime or lemon wedges. French style bread and a green salad go well with Posole. The meat can be roasted separately, then cubed and added at the last minute for fuller flavor. Posole can be made without meat. Blue corn is the best choice, as it has a firmer texture and more distinctive flavor.Made with less liquid, it is served in New Mexico as a side dish with breakfast eggs or with lunch. Sux Pack Vintage Mountain Dew Bottles Hillbilly Six Pack Vintage Mountain Dew Bottles Hillbilly Six Pack Vintage Mountain Dew Bottles Hillbilly.