Our Heading Recipes

 Velvet Custard Pie
1 unbaked 9 inch pie shell
2 ½ cups milk
4 eggs
¾ cup sugar
1 ¼ teaspoons vanilla extract
¼ teaspoon salt
Grated nutmeg
  Preheat oven to 350°F. In a small saucepan, scald the milk over high heat, set aside. In a large mixer bowl, throughly beat the eggs, sugar, vanilla, and salt together. Add one cup of the hot milk to the egg mixture, beating it in slowly. Add the rest of the milk and continue top beat slowly. Pour the custard into the pie shell, and sprinkle with nutmeg. Bake on the lowest oven shelf for 40 minutes or until it is pale gold. Remove to rack and cool completely before cutting.
Cooking From Quilt Country     Page 175
Shared by Myrna

 Tomato Barley Soup
  1        Cup  Onion -- chopped
  1        Cup  Carrots -- sliced 1/4-inch thick
  1        Cup  Celery -- sliced 1/4-inch thick
  2        Tablespoons  Salad Oil (I used olive oil)
  2        Teaspoons  Garlic -- minced
     ¼    Cup  Barley – pearled (I used “quick” barley)
  2 ½    Cups  Water
  2        Cups  Ripe Tomatoes -- cubed 1"
  1        Pint  Canned Whole Tomatoes (I had stewed tomatoes on hand)
  1        Pint  Chicken Broth -- (or 10 ounce can) (or vegetable stock)
     ¼    Teaspoon  Pepper
   4       Leaves fresh basil, snipped (my addition)
In 3 quart saucepan, combine onions, carrots, celery, oil and garlic.  Cook over medium heat, stirring occasionally, until crisp tender 8-10 minutes.  Add remaining ingredients, bring to a full boil.  Reduce heat to low, cover; cook until barley is tender, about 20 minutes for quick barley or 35-40 minutes for pearled barley. 
 2011 Cost:  About $2.83 or 48¢ per serving.
Per Serving: 119 Calories; 5g Fat (39.9% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 291mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Shared by Sue

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