iane
LeipperD
iane
Leipper
Preheat oven to 400 degrees. Prepare Basic Pastry dough (use favorite pie crust recipe). On lightly floured board, roll out dough until it is about 2 inches larger than an inverted 10-inch deep-dish pie plate. Fit dough into the pie plate. Trim to extend 1/2 to 1 inch beyond edge of pie plate, fold under and flute; do not prick the pastry shell. Bake 10 minutes or until lightly browned. Remove from oven; set aside.
Reduce oven temperature to 300 degrees. In medium saucepan, melt 1/4 cup butter or margarine. Blend in flour, dillweed, salt, and pepper. Stir in milk. Stir constantly over medium-high heat until mixture thickens and bubbles. Remove from heat.
Add cheese; stir mixture until cheese is melted; set aside. In a medium skillet. cook artichoke hearts, pimiento and green onion in 1 Tablespoon butter or margarine until onion is tender. Drain, if necessary; set aside.
In a large bowl, beat egg whites and cream of tartar with electric mixture on high speed until stiff peaks form. In small bowl, beat egg yolks with electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Gradually beat cheese mixture into egg yolks. Pour egg yolk mixture over beaten egg whites and fold together gently.
Spoon artichoke mixture into bottom of pastry shell. Pour souffle mixture over artichoke mixture. Bake 45 to 55 minutes or until a knife inserted in center comes out clean. Serve at once sprinkle with Paprika to taste and serve with Chicken Parmesan Sauce.
Source: Brunch Cookery
To preserve game and poultry in summer, draw as soon as possible after they are killed, wash in several waters, have in readiness a kettle of boiling water. Plunge them in, drawing them up and down by the legs, so that the water may pass freely through them ; do this for five minutes, drain, wipe dry, and hang in a cold place; when perfectly cold, rub the insides and necks with pepper; prepared this way, they will keep two days in warm weather, when washed thoroughly. |
Diane Leipper
In a medium saucepan, melt butter or margarine. Add onion and pimiento. Cook until onion is tender. Blend in flour, salt, and pepper. Stir in milk and chicken broth. Stir constantly over medium-high heat until mixture thickens and bubbles. Stir in chicken and Parmesan cheese; heat through. Makes 2 3/4 cups of sauce.
Can also be used for pastry shells or over toast.
Back to : Garden Produce | Recipe book main page | Next page, vegetables