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.

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

Salad Recipes

CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,

three-quarters same bulk of chopped celery or cabbage, and a few

cucumber pickles, chopped well and mixed together. For the dressing

take the yolks of two hard boiled eggs, rub to a fine powder; mix with

it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two

teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,

last of all, one-half cup vinegar. Pour the dressing over the

chopped meat, cabbage, etc., and stir all well together.

Diabetic Recipes

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