Saturday, April 25, 2009

Melech's Pecan Pie

Melech’s Pecan Pie

Pie Filling Ingredients:

3 tablespoons butter
¾ cup packed dark brown sugar
¾ cup dark corn syrup
3 large eggs
2 teaspoons vanilla
¼ teaspoon salt
1 cup chopped pecans
1½ cups pecan halves

1. Preheat oven to 350° F
2. Grease and lightly flour a 9-inch pie pan.
3. Prepare a one-crust pie shell and press into pie pan
4. In a large microwave-safe bowl, melt butter.
Stir in brown sugar until smooth. Whisk in corn syrup, eggs, vanilla and salt. Stir in chopped pecans.
5. Pour into pie shell. Arrange pecan halves in circles over the top.
Bake for 35 to 40 minutes or until filling is set and pastry is golden

Serve at room temperature. May be served with whipped cream or
Ice cream.

File# R039 D-1 C-11

Old-Fashion Pound Cake

Old Fashion Pound Cake

1 lb. Butter
3 cups sugar
4 cups sifted cake flour
6 eggs
2/3 cup milk
2 teaspoons vanilla

NOTE: It is very important that you follow the instructions exactly, or the cake will
not turn out the way it is supposed to. You cannot take short cuts.


1. Preheat oven to 350° F

2. Grease and lightly flour a 9 x 5 loaf pan

3. Sift flour once, measure, then sift 4 more times.

4. Cream butter and sugar until light and fluffy.

5. Add eggs one at a time, beating well after each addition.

6. Add flour alternately with milk, beating thoroughly after
each addition. Add vanilla and beat again.

7. Pour batter into prepared pan and bake for about 1 hour
and 10 minutes or until a cake tester inserted in the center
comes out clean.

8. Remove from oven and allow to cool at least 15 minutes
before removing from pan.

9. Cool completely on a wire rack and store in a covered cake saver.

File #R047 D-1 C-10

Lemon Barbecue Sauce

Lemon Barbecue Sauce

1 cup ketchup
1 can (6 oz.) tomato sauce
½ cup dark brown sugar
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon molasses
½ tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon black pepper

Combine all ingredients in a small saucepan and bring to a boil.
Simmer the sauce over moderate heat until thickened, about
3 to 5 minutes.
Let cool, then refrigerate.
This sauce can be prepared up to one week in advance and stored
in the refrigerator.

File #R016 D-1 C-4

Kidney Bean Salad

Kidney Bean Salad

2 cans red kidney beans
1-2 sticks of celery, cut into very small pieces
1 small onion, coarsely chopped
½ cup mayonnaise (*)
salt and pepper to taste

Mix all ingredients together and refrigerate for at least one hour before serving.

(*) NOTE: Regarding mayonnaise. ½ cup of mayonnaise is just a guideline. You may use more or less depending upon how creamy you want the salad.

File #R030 D-1 C-3

Hawaiian Baked Chicken

Hawaiian Baked Chicken

3 to 3½ lbs. frying chicken, cut up
1 tablespoon melted butte or margarine
1 8oz. Can pineapple chunks in syrup
1 16oz. Can yams in syrup
1½ tablespoon cornstarch
2 tablespoons lemon juice
½ teaspoon Dijon-style mustard
2 teaspoons minced onion
4 tablespoons currant jelly

1. Place chicken pieces in small roasting pan. Pour melted butter over.
2. Bake at 350 for 20 minutes.
3. While chicken is baking, prepare sauce. Drain syrups from the pineapple and yams into a saucepan. Add cornstarch, lemon juice, mustard and onion. Stir well. Add the jelly.
4. Cook, stirring constantly until mixture thickens and comes to a boil. Set aside.
5. Add the drained pineapple chunks and yams to chicken.
6. Pour sauce over all. Bake at 350 for another 20 minutes or until the chicken is tender.

Makes 4 servings.

Preparation time: 15 minutes
Baking time: 40 minutes at 350

File# R037 D1 C4