Recipes Included On This Page Rice Pie Ricotta Pie Roast Beef Tenderloin in a Dry Rub Crust Roasted Butternut Squash Soup (Spruce) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rice Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c rice 1 lb. ricotta cheese 1 qt. milk 1 t lemon juice 6 eggs 1 1/2 c sugar Pie Crust 1 stick margarine 1 t baking powder 2 1/2 c flour 2 eggs 1/4 c sugar 1/2 t vanilla Put rice and milk in pan and bring to a low simmer, stirring often. Reduce to lowest heat setting. Cook until rice completely absorbs milk, stirring often. This can take about an hour and a half. When milk is absorbed, remove from heat and let cool. Beat the rest of ingredients with egg beater and add to rice. Pour into two 9" deep dish pie crusts. Bake at 300 degrees for one and a half hours. Then raise heat to 325 and bake for an additional 15 minutes. Before serving, sprinkle with confectioners sugar. Keep covered and refrigerated. Pie Crust: Cream margarine and sugar. Add eggs and vanilla. Sift dry ingredients and add to creamed mixture. Make into a ball and roll out. Submitted to FareShare by Gracie Adams - GAdams1350@aol.com Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ricotta Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pies Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Plus 2 ounces of Ricotta cheese 5 eggs 1 1/2 cups sugar 1 pinch salt 1/2 fresh vanilla bean, pulverized Preheat oven to 400 degrees. Drain the Ricotta cheese in a cheese cloth if it is too wet and doesn't hold its shape. When it is very well drained, beat until smooth. In a separate bowl, beat the eggs, sugar, salt, and vanilla bean together until smooth. Beat into the cheese a little at a time. Lightly grease a deep dish pie pan and pour in the pie mixture. Turn down the oven to 350 degrees and bake 35 minutes. The sides will set but the center will not at this point. Turn off the oven and leave the pie in the oven for 20 more minutes. Now open the oven door and let set in oven another 15 minutes. This is usually served warm from the oven as a family tradition but it is good cold too. Submitted to FareShare by Gracie Adams - GAdams1350@aol.com Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ROAST BEEF TENDERLOIN IN A DRY RUB CRUST Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Beef Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pound beef tenderloin -- trimmed and defatted, but left whole (5 to 6) 1/4 cup olive oil plus 2 tablespoons 3 tablespoons dry thyme 3 tablespoons dry rosemary 2 tablespoons finely chopped garlic 3 tablespoons butcher grind black pepper 2 tablespoons coarse salt Wine sauce: 1 cup red wine 2 tablespoons shallots Salt and pepper -- to taste 1 tablespoon fresh thyme 1 tablespoon butter Preheat the oven to 425 degrees. Place an empty, heavy bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin. After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the 425 degree oven for 10 minutes. Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375 degrees and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees for medium rare) approximately 15 to 18 minutes additional cooking time. Sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through. When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top. Yield: 8 to 10 portions Submitted to FareShare by AcaGordon - gordon@gro2.telmex.com.mx Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : (recipe courtesy of Michael Lomonaco) * Exported from MasterCook * Roasted Butternut Squash Soup (Spruce) Recipe By : Keith Luce, Spruce Restaurant Serving Size : 14 Preparation Time :0:00 Categories : Soups Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small butternut squash -- halved, seeded honey -- preferably chestnut honey -- as needed 3 shallots -- minced 2 tablespoons butter 3 quarts stock 1 tablespoon fresh rosemary -- finely chopped salt and black pepper -- to taste 1. Brush each squash half with 1 tablespoon honey. Roast at 350 degrees until tender, about 45 minutes; cool. Remove flesh from skin. 2. In a saucepan over low heat, sauté shallots in butter until translucent. Add squash and 3 quarts stock. Bring to boil. 3. Reduce heat. Add rosemary. Simmer 10 minutes. 4. Transfer to a blender and puree. Add remaining stock. Blend well. Season to taste with salt, pepper and additional honey. Soup should be brothy. >Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce Restaurant, Chicago, Illinois Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - -