A few more recipes...Yeah!!!

These are from our evening with the Emery's

 

Blueberry Lemon Frost Pie

1 cup sifted flour          1/2 cup butter or margarine

2 TB. sugar                    1/2 tsp. salt

2 eggs whites                2 tsp. grated lemon rind

2/3 cup sugar                1/4 cup lemon juice

5 drops yellow food coloring

1 cup whipping cream.

Mix flour, butter, sugar and salt until crumbly.  Place 1/3 cup crumbs in baking dish.  Then press the rest in greased and floured pie pan.  Bake at 375 until lightly browned.  Combine egg whites,

2/3 cup sugar, lemon rind, juice and food coloring.  Beat to stiff peaks.  Whip cream.  Fold into lemon mixture.  Turn into pie shell and top with crumbs.  Freeze. 

Blueberry Sauce:  2/3 cup sugar, 1 TB. cornstarch, dash of salt, 2/3 cup water

Cook until thick.  Add 2 cups fresh or frozen blueberries and bring to a boil.  Chill.

 

Bacon Wrapped Water Chestnuts

1 - 7 oz. water chestnuts--drained  1 pound bacon cut into thirds

Wrap bacon around chestnuts and fasten with a toothpick.  Bake at 300 for 1 hour.  Drain fat.

Mix together:  1/3 cup sugar    1/2 cup catsup

Pour over the chestnuts.  Bake  for 1 hour more at 300.

 

Christmas Bruschetta

1 loaf (1 lb.) French bread, cut into slices  1 jar (7 ozs.) prepared pesto

2 medium tomatoes, finely chopped  1 pkg. (4 ozs.) crumbled feta cheese

Arrange bread slices on an ungreased baking sheet.  Spread with pesto, and top with tomatoes and cheese.  Broil 4" from heat for 3-5 minutes or until edges are lightly browned.

 

Scandinavian Creme

2 cups heavy cream     2 cups sour cream

1/2 cup sugar     1 pkg. unflavored gelatin

Add sugar to gelatin and sweet cream.  Stir and heat slowly.  Then add sour cream and chill. 

Serve with fresh fruit or fruit sauce.

 

Oshtashi

1 lb. asparagus or green beans     2 TB toasted black sesame seeds

2 TB sugar     2 TB light soy sauce

Steam Asparagus--retain crispness

Toast sesame seeds in open frying pan, then crush for flavor

Mix sauce and pour over the vegetables and chill at least two hours.

 

Sunomono

4-5 large firm cucumbers     Thumb size piece of fresh ginger (just use juice)

Small pkg. fresh or frozen shrimp     1/2 cup Marukan seasoned rice vinegar (orange label)

1/2 cup sugar     Dash of salt

Toasted sesame seeds

Peel cucumbers, slice in half lengthwise and scoop out the seeds with a spoon.  Thinly slice the cucumbers.  Wash and drain the shrimp.  In large tupperware bowl mix the sugar, salt and vinegar.  Squeeze the ginger through a garlic press into the mixture.  Mix well and add cucumbers and shrimp.  Chill at least two hours or overnight mixing occasionally.  Sprinkle liberally with sesame seeds prior to serving.

 

Thanks again to the Emery's!!  We love the recipes!!