christoge

Iv

p rs

CAJUN QUICK page 126

Ili 11

r

12 peppercorns
3 tablespoons unsalted water
1 clove garlic, minced
3/4 teaspoon Cajun Seasoning
Mix
2 tablespoons minced fresh
parsley

Boil the water in a large stock pot
or 10-quart saucepan over high
heat. Add the potatoes, salt and
peppercorns; then bring the wa-
ter back to a boil. Cook at a
rolling boil for 14 minutes. Re-
move the potatoes from the wa-
ter and allow them to cool enough
to be handled. Peel the skin off
and slice the potatoes about 3/8
inch thick.
Heat a heavy skillet over medi-
um-high heat. When it is hot,
melt the butter until it begins to
smoke; then swirl in the garlic.
Add the potatoes to the skillet
and cook for 4 minutes, shaking
the pan a few times. Turn the
potatoes over to brown the other
side.
Sprinkle with the Cajun Sea-
soning Mix, add the parsley, and
brown for 5 or 6 more minutes.
The potatoes should be firm but
tender and golden brown. Serve
hot. Serves 4.

BAKED ALASKA
LEBLANC

imp
./sak

2-1 inch slices pound cake
1 pint ice cream (in the round
paper container)
the flavor of your choice
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon
liqueur

STUDIO

33()

— 131 rtitil Registry, tablewat c, crystal Le loom-le/Jul gifts —
Bloomfield Plaza • 6566 Telegraph Road at Maple • Bloomfield Hills

851-5533

Open 10 to 6; Thursday 'til 8
through
Dec. 24 Open Sunday 1 2-5
Now

GIFTWORLD
AND MARKET

6239 Orchard Lake Road, West Bloomfield, Mi 48322
(810) 932-3377 • (810) 932-8472 FAX

Come See Us At Our New Location
For The Largest Selection Of
Menorahs, Dreidels, & More!

Place each
slice of pound
cake on a plate
that can go
from the
freezer to
the oven. Re-
move the round
paper container from
the ice cream. Cut the cylinder of
ice cream in half, and place one
round half on each slice of cake.
Place the plates holding the cake
and ice cream in the freezer.
Beat the egg whites and cream
of tartar at high speed until they
become foamy. Gradually beat in
the sugar until stiff peaks form;
then beat the vanilla and liqueur
into the meringue. Remove the
ice cream and cake from the
freezer and cover them com-
pletely with the meringue. Use a
spatula or knife to pull out nice
points on the meringue peaks to
create a light and airy appear-
ance. Bake at 475 degrees for
about 3 minutes, or until the
meringue is a golden brown.
Serve at once. Serves 2.

SWEET POTATO PIE

128

111111 .11.11111111111.1111101111111110.11=MILMMUMBINIAtt===
--

.1101

4 medium-sized fresh sweet
potatoes
1/4 teaspoon salt
1 stick unsalted butter
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup sugar
4 extra large eggs, well beaten

1/2 (13-ounce can) evaporated
milk
2- 10 inch pastry pie shells
whipped cream (optional)

Preheat the oven to 350 degrees.
In a large pot over high heat, boil
the potatoes in water with the
salt. When a fork goes into the
potatoes with ease, they are
cooked (about 20 minutes). Re-
move the potatoes from the wa-
ter and peel them. Mash the
potatoes in a large bowl until
smooth. Mix in the butter, nut-
meg and vanilla.
In a small bowl, dissolve the
sugar in the milk; then add it to
the potato mixture and blend un-
til smooth. Pour the mixture into
each pie shell, and bake for 70 to
75 minutes at 350 degrees. If a
knife comes out clean when stuck
into the center of the pie, the pie
is cooked. Serve hot or cold. Top
with fresh whipped cream just
before serving. Serves 12.

RUM PIE

1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup dark brown sugar
1/2 cup all-purpose flour
2 large brown eggs, slightly
beaten
1 cup chopped walnuts
1- 6 ounce package semisweet
chocolate chips
1 1/2 teaspoon vanilla extract
1 teaspoon rum
1 (9 inch) unbaked pie shell
1 recipe Whipped Cream
Topping
1 tablespoon dark Jamaican rum

Preheat the oven to 350 de-
grees. In a large
mixing bowl,
cream the butter,
sugar, are brown
sugar until well
mixed. Beat
in the flour
and eggs un-
smooth.
til
Fold in walnuts,
chocolate chips, vanilla,
and rum. Pour the batter into the
unbaked pie shell; then bake at
350 degrees for about 45 minutes.
Remove and allow the pie to cool.
Beat the dark rum into the
Whipped Cream Topping. When
the pie has completely cooled, cov-
er it with the rum whipped
cream. Serve at once. Serves 6.

WHIPPED CREAM
TOPPING
MAKES ABOUT 2 TO 2 &
1/2 CUPS
1 cup heavy whipping cream

1 teaspoon vanilla
1 1/2 tablespoons sugar

Put the beaters for the electric
mixer into the freezer for about
10 minutes. In a cold mixing
bowl, combine the heavy whip-
ping cream and the vanilla. Re-
move the beaters from the freezer
and beat the cream at high speed.
While beating, add a little of the
sugar at a time. Beat until the
cream is heavy and stiff. Refrig-
erate until you are ready to serve.

L-2\