World Famous Recipes

The Best Crab Quiche

1 prepared 9-inch pastry shell, or your favorite recipe

2 eggs plus 2 egg yolks

3/4 cup (180 ml) whole milk

3/4 cup (180 ml) heavy cream

2 Tbs (30 ml) dry sherry (optional)

Salt and freshly ground pepper to taste

A grating of fresh nutmeg

Cayenne pepper to taste (optional)

1 cup (250 ml) canned or cooked fresh crab meat

2 Tbs (30 ml) chopped fresh chives

Line the pie shell with aluminum foil and fill it with metallic pie

weights or dried beans or rice. Bake in a preheated 375F (190C) oven

for 15 minutes. Carefully remove the weights and foil and bake until

light golden brown, about 10 minutes more. Meanwhile whisk together

the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and

cayenne. Toss the crab meat with the chopped chives and spread evenly

over the bottom of the hot pie crust. Add the egg mixture and bake 30

to 35 minutes, until the tip of a knife comes out clean when inserted

about 1 inch (3 cm) from the edge of the crust. The center should be

slightly liquid but will firm up as it cools. Serves 6 to 8 as a

first course.

Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust

3/4 cup (180 ml) sugar

2 Tbs (30 ml) cornstarch

A pinch of salt

2 eggs

2 cups (500 ml) milk

1/4 cup (60 ml) heavy cream

1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract

2 Tbs (30 ml) butter

1 cup (250 ml) thinly sliced bananas

For the topping:

1 cup (250 ml) heavy cream

2 Tbs powdered (confectioner’s) sugar

1/2 tsp (2 ml) vanilla extract

1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum

foil, filling it with pie weights, beans, or rice, and baking it in a

preheated 425F (220C) oven for 12 minutes. Reduce the oven

temperature to 350F (180C), carefully remove the foil and the weights,

and bake until deep golden brown, 15 to 20 minutes. Cool on a wire

rack. Note: Many prepared Graham cracker pie crusts are already

pre-baked. Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot. Whisk together the

eggs, milk, and cream in a mixing bowl. Stir the milk mixture into

the sugar mixture, add the vanilla, and bring to a boil over moderate

heat, stirring constantly. Remove from the heat, stir in the butter

until melted and thoroughly incorporated, and fold in the sliced

bananas. Allow to cool for 15 minutes before pouring into the

pre-baked pie shell. Cover with plastic wrap (press the plastic wrap

directly onto the pudding mixture in order to prevent a skin from

forming) and refrigerate until cool. Immediately before serving,

combine the topping ingredients in a mixing bowl and beat until stiff

peaks form. Serve pie topped with whipped cream. Serves 6 to 8.

Afghan Chicken

Ingredients:

2 large cl garlic

1/2 teaspoon salt

2 cups plain whole-milk yogurt

4 tablespoon juice and pulp of 1 large lemon

1/2 teaspoon cracked black pepper

2 large wh chicken breasts

Instructions:

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless Grilled Chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

One Skillet Pork Supper

4 pork chops

(10.75 oz.) can condensed tomato soup

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3 potatoes, quartered

4 small carrots, cut into 2 inch pieces

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.

4 servings

Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A

ACCOMPANIMENTS. MRS. DELL DE WOLFE.

With roast beef, tomato sauce, grated horseradish, mustard, cranberry

sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon

sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion

sauce.

With roast lamb, mint sauce, green peas.

Pizza Recipes