*** Mavis's Recipes ***

Mavis is a wonderful cook even at age 10!  So we have decided to start a page sharing some of her tasty recipes,  enjoy! 

______________________________Mavis's  Mini Chocolate Pie________________________
Jiffy Pie Crust( first time to ever use this and it was so easy)
  Follow directions for pie crust then cut out circles for either muffin pan or tart pan
and bake for 12 minutes at 425 degrees.  Cool completely.

1 1/2 cup sugar                                   2 1/2 cups of milk
1/2 cup cocoa                                      3 egg yolks
1/3 cup cornstarch                               2 tbsp butter
1/4 tsp salt                                           1 tsp of pure vanilla

Mix sugar, cocoa, cornstarch and salt together in saucepan then add 1/2 cup of your milk.  Meanwhile heat the other 2 cups of milk until warm,  whisk into your chocolate mixture until completely blended and smooth.  When this is beginning to thicken take out 1/4 cup of this mixture and add to your egg yolks to temper them.  Slowly add your tempered eggs to your thick chocolate mixture and cook for about one more minute.  Your filling should be pudding consistency by now.  Add butter and vanilla,  stir until melted.  Fill each pie crust with about 2 tablespoons.  Top with whipped cream!!                          

                                                  Mavis's Bacon Spinach Quiche

8 ounces bacon                       1 container of fresh spinach

1 9" pie shell                         1 cup grated colby jack cheese

6 eggs                                        salt and pepper to taste

1/2 cup sour cream

Cook bacon until crisp, drain on paper towels, reserving a little bit of the drippings to brush onto the bottom of the pie shell for extra flavor. Crumble the bacon into the pie shell.

Saute your spinach until wilted.

Preheat oven to 350 degrees. Beat eggs and sour cream together in a large bowl. Pour the egg mixture over the bacon in the pie shell. Spread the spinach over the egg mixture. Spread the cheese over the spinach. Season with salt and pepper. Bake for 45 minutes, or until the top of the quiche is golden brown. Cool for 10 minutes before slicing.

_______________________Chicken & Wild Rice Soup___________________________

If you don't have cooked chicken on hand,  use a roasted chicken from the deli.  One chicken will usually yield about 3 cups chopped cooked chicken-  freeze 1 cup for another use.
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2 ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 box of Uncle Ben's Wild Rice
1 (8-ounce) Velveeta
1 (10 3/4 - ounce) can cream of chicken soup

Saute onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes.  Add 5 cups water, seasoning packet from rice,  broccoli, and chicken.  Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.  Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.  Serve immediately.  Wonderful with her Sour Dough Wheat Bread!!
______________________ 20-Minute Chicken Parmesan________________________

Served atop a plateful of whole wheat pasta & salad!
 4 skinned & boned chicken breast halves
 1 large egg, lightly beaten
 1/2 cup Italian-Seasoned breadcrumbs
 2 tablespoons butter melted
1 3/4 cups your favorite spaghetti sauce
1/2  cup shredded mozzarella cheese
1 tablespoon grated Parmesan Cheese
  Place chicken between 2 sheets of heavy duty plastic wrap;  flatten to 1/4 inch thickness, using a meat mallet or rolling pin.  Dip chicken in egg, and dredge in breadcrumbs.
  Cook chicken in butter in a large skillet over medium high heat until browned on both sides.  Spoon spaghetti sauce over chicken;  bring to a boil.  Cover, reduce heat, and simmer 10 minutes.
  Sprinkle with cheeses and parsley;  cover and simmer 5 minutes or until cheeses melt.  Yield: 4 servings.

_____________________Mimi's Egg Custard Pie________________________________

6 large eggs
1 1/2 cups sugar                                                                       
2 cups milk
1 tsp. nutmeg
1 1/2 tsp vanilla
home made crust
  Beat eggs and sugar until no grains remain.  Mix with remaining ingredients and pour into pie crust.  Bake at 400 to 425 for 15 minutes then reduce heat to 350 and continue cooking for 30 minutes or until pie is set.

_______________________________Pumpkin Pie_____________________________________
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice

2 eggs                                                                                       
1 can Libby's 100% Pure Pumpkin   
1 12ounce can Evaporated Milk
1 unbaked 9" deep dish pie shell
  Mix sugar, salt, cinnamon and pumpkin pie spice in small bowl,  beat eggs in large bowl.
Stir in pumpkin and sugar spice mixture gradually stir in evaporated milk.  Bake in preheated
425 degree oven for 15 minutes, then reduce heat to 350 and bake for 45 minutes longer until pie
is set.  Cool on wire rack for 2 hours
__________________________Mavis' Mini Chocolate Pies______________________________

________________________ Gourmet Madeleine Lemon Cookies_____________________
2 large eggs
2/3 cup sugar
1 tsp. vanilla
1/2 tsp. grated lemon peel     
1 pinch of salt
1 cup all purpose flour
10 tbsp. unsalted butter, melted, cooled slightly
 Powdered Sugar
Preheat oven to 375.  Generously butter and flour pan for large Madeleine's (about 3x1 1/4").
Using electric mixer, beat eggs & 2/3 cup sugar in large bowl just to blend.  Beat in vanilla, lemon
peel & salt.  Add flour; beat just until blended.  Gradually add cooled melted butter in steady stream, beating until just blended.   Spoon 1 tablespoon of batter into each indentation in pan.  Bake until
puffed & brown,  about 10-16 minutes.  Cool 5 minutes, then gently remove from pan.  Dust cookies with powdered sugar.

______________________Quick Homemade Wheat Pizza_________________________________

1 cup warm water
1 pkg dry yeast
1 tsp sugar
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
2 Tbsp olive oil
1 tsp salt
  In a bowl, mix the yeast, sugar and water,  stirring to dissolve the yeast.  Let it rest 5 minutes.  Add the other ingredients.  Knead the dough on a floured board, adding more flour until it's not sticky.  Don't add too much flour, or the dough will become hard.  Place in a bowl and cover,  letting it rise from five minutes to two hours, depending on the texture you would like your dough.  The longer you let it rise, the more bread-like the dough will become.  Punch down the dough and shape into a large pizza . 
  your favorite spaghetti sauce
  mushrooms,  onions, bell pepper, sausage, mozzarella or feta cheese, spinach... anything you like on the pizza.
Bake at 450 for 15 minutes!
                                                              I like just veggies, so that's my corner, lower left:)

Coconut Cream Pie

1 9" baked pie shell
2 1/4 cups whole milk
3/4 cups sugar plus 1/4 for the egg whites
3 eggs separated
1/4 cup cornstarch
1 tsp vanilla
1 3/4 cups toasted coconut
1 tbsp butter
Preheat oven to 400 degrees.  In a saucepan,  whisk the 2 cups of milk and 3/4 cups sugar together.
Place the pan over medium heat and bring the liquid up to a simmer.  Whisk the egg yolks together.  Temper the hot milk into the egg yolks,  whisk the egg mixture into the hot milk mixture.  In a small bowl dissolve the cornstarch in the remaining milk,  making a slurry.  Whisk the slurry into the hot milk mixture.  Bring the liquid to a boil and reduce to a simmer.  Cook the mixture,  stirring constantly,  until the filling is thick,  about 4 - 6 minutes.  Fold in the vanilla, coconut,  and the butter.  Mix well.  Pour the filling into the prepared pan and cool the pie completely.  Using an electric mixer with a whip attachment,  whip the egg whites to soft peaks,  add the 1/4 cup remaining sugar and 1/2 tsp vanilla,  and whip the egg white to stiff peaks.   Spread the egg whites over the top of the pie, then sprinkle some of your toasted coconut over this.  Place the pie in the oven for about 10 minutes or until the meringue is golden brown.

Olive Garden's Pasta e Fagioli Soup

3 tsp oil
2lbs ground beef
1 onion chopped
14 oz of carrots sliced
14 oz of celery diced
48 ounces tomatoes, canned diced
1 can of red kidney beans
1 can of white kidney beans
2 large cans of beef stock
3 tsp of oregano
2 tsp of pepper
1 1/2 tsp of Tabasco sauce
48 oz of Spaghetti sauce
8 oz of dry pasta shells (preferably whole wheat)

Saute your onions in the oil then add your ground beef and brown.  Drain your meat when done and add carrots, celery, tomatoes, and spaghetti sauce, simmer for about 10 minutes.  Drain and rinse beans then add to mixture. Bring to boil and add pasta, beef stock, seasonings and Tabasco sauce. Simmer and cook until carrots and celery are tender, about 30 minutes.  Grate Parmesan cheese over this and serve with crusty bread.  Makes about 9 quarts of soup, so we half the recipe.