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Brandy Alexander Pie
BRANDY ALEXANDER PIE
Crust
1/4 cup butter or margarine
1 1/2 cups vanilla wafer crumbs
Filling
3 cups miniature marshmallows or
32 large marshmallows
1/2 cup milk
1/4 cup dark crème de cacao
1/4 cup cognac
1 cup (1/2 pint) heavy cream
About 1 ounce semisweet chocolate
Microwave cooking
Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie
crumbs into melted butter. Press mix-
ture firmly and evenly over bottom and
up sides of pie plate to form a pie shell.
Cook 1 to 2 minutes, until crust is crisp.
Cool.
Filling. Mix marshmallows and milk
in a large glass bowl. Cook 2 1/2 to 4 min-
utes, until marshmallows swell. Remove
from oven. Stir mixture and when
smooth, beat in the crème de cacao and
cognac, using a wire whisk or rotary
beater. When well mixed, chill 20 to 30
minutes, stirring once or twice, until
mixture mounds slightly when dropped
from a spoon. In a medium-sized bowl
whip the cream with a rotary or electric
beater until stiff. Fold whipped cream
into marshmallow mixture. Pour into
pie shell, cover and chill 4 hours or long-
er. Shortly before serving, "peel" choc-
olate with a vegetable peeler and let the
curls fall on the top of the pie. Makes 8
servings.
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Conventional cooking
Crust. Heat oven to 350° F. Melt butter
in a small saucepan and stir in cookie
crumbs. Press mixture firmly and even-
ly over bottom and up sides of a 9-inch
piepan or pie plate. Bake 10 minutes.
Remove from oven and let cool com-
pletely.
Filling. In a medium-sized saucepan
heat marshmallows and milk over low
heat, stirring constantly, until marsh-
mallows are melted. Remove from heat
and continue as in microwave recipe,
allowing 50 to 60 minutes for liqueur
mixture to chill properly. THE END
This article was prepared under the
supervision of Gail L. Becker, a free-
lance home economist who has worked
extensively with microwave ovens. The
recipes were developed with the assist-
ance of Rose Levy, also a free-lance
home economist.
---
# Brandy Alexander Pie
*Serves 8*
## Ingredients
### Crust
- 1/4 cup butter or margarine
- 1 1/2 cups vanilla wafer crumbs
### Filling
- 3 cups miniature marshmallows (or 32 large marshmallows)
- 1/2 cup milk
- 1/4 cup dark crème de cacao
- 1/4 cup cognac
- 1 cup (1/2 pint) heavy cream
### Garnish
- 1 oz semisweet chocolate, for curls
---
## Method 1 — Microwave
### Crust
1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds.
2. Stir vanilla wafer crumbs into melted butter until combined.
3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell.
4. Microwave 1 to 2 minutes until crust is crisp.
5. Cool completely.
### Filling
1. Combine marshmallows and milk in a large glass bowl.
2. Microwave 2 1/2 to 4 minutes until marshmallows swell.
3. Remove from microwave and stir until smooth.
4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined.
5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
6. In a separate bowl, whip heavy cream until stiff peaks form.
7. Fold whipped cream into marshmallow mixture.
8. Pour filling into cooled crust.
9. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled.
---
## Method 2 — Conventional Oven
### Crust
1. Preheat oven to 350°F.
2. Melt butter in a small saucepan.
3. Stir in vanilla wafer crumbs until combined.
4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate.
5. Bake 10 minutes.
6. Remove from oven and cool completely.
### Filling
1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted.
2. Remove from heat.
3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined.
4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
5. Whip heavy cream until stiff peaks form.
6. Fold whipped cream into marshmallow mixture.
7. Pour filling into cooled crust.
8. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled. -
Savory Stir-Fried Pork
SAVORY STIR-FRIED PORK
3/4 lb. boneless pork 1 clove garlic, minced 2 medium onions, 1" squares
3 Tbsp. cornstarch 1 1/2 tsp. minced ginger root 2 stalks celery, 1/4" thick slices
4 Tbsp. KIKKOMAN 1/2 tsp. sugar 1 green pepper, 1" squares
Soy Sauce 1 cup water 3 small tomatoes, 1" squares
1 Tbsp. sherry 2 tsp. vegetable oil
Cut pork into thin strips. Combine 1 Tbsp. each cornstarch & soy sauce with next 4
ingredients. Stir in pork; let stand 15 minutes. Combine water with remaining
cornstarch, soy sauce. Heat 1 tsp. oil in 10" Wear-Ever Fry Pan with SilverStone over
medium-high heat. Add pork; stir-fry until golden brown; remove. Heat remaining oil
in pan; add next 3 ingredients. Stir-fry until tender-crisp. Stir in pork, soy sauce
mixtures, tomatoes; cook stirring gently, until tomatoes are heated. Serve with
additional soy sauce, as desired. (Serves 4-6)
For 16 page Non-Stick Recipe Ideabook send $1.00
for postage and handling to: WearEver Aluminum Inc.
P.O. Box 60, Dept. S 212, Willow Grove, PA 19090.
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# Savory Stir-Fried Pork
## Ingredients
- 3/4 lb. boneless pork
- 3 Tbsp. cornstarch
- 4 Tbsp. Kikkoman Soy Sauce
- 1 Tbsp. sherry
- 1 clove garlic, minced
- 1 1/2 tsp. minced ginger root
- 1/2 tsp. sugar
- 1 cup water
- 2 tsp. vegetable oil
- 2 medium onions, cut in 1" squares
- 2 stalks celery, sliced 1/4" thick
- 1 green pepper, cut in 1" squares
- 3 small tomatoes, cut in 1" squares
## Instructions
1. Cut pork into thin strips.
2. Combine 1 Tbsp. each cornstarch and soy sauce with the next 4 ingredients (sherry, garlic, ginger root, sugar). Stir in pork; let stand 15 minutes.
3. Combine water with remaining cornstarch and soy sauce; set aside.
4. Heat 1 tsp. oil in a 10" skillet over medium-high heat. Add pork; stir-fry until golden brown; remove from pan.
5. Heat remaining oil in pan; add onions, celery, and green pepper. Stir-fry until tender-crisp.
6. Stir in pork, soy sauce mixture, and tomatoes; cook, stirring gently, until tomatoes are heated through.
7. Serve with additional soy sauce as desired.
Serves 4–6. -
Hungarian Stew
Hungarian Stew
6 Pork chops
6 tb sp uncooked rice
1½ C tomatoes
¼ tsp pepper
2 onions
2 c. water
Sear the pork chops in hot
Back:
frying pan. Place in a
buttered casserole and put
1 tb sp uncooked rice on each
chop. Slice onions on top.
Sprinkle with salt + pepper
and pour tomatoes + hot
water over chops. Bake for 3 h.
---
# Hungarian Stew
## Ingredients
- 6 pork chops
- 6 Tbsp uncooked rice
- 1 1/2 cups tomatoes
- 1/4 tsp pepper
- 2 onions
- 2 cups water
- Salt, to taste
## Instructions
1. Sear the pork chops in hot frying pan.
2. Place in a buttered casserole and put 1 Tbsp uncooked rice on each chop.
3. Slice onions on top.
4. Sprinkle with salt and pepper.
5. Pour tomatoes and hot water over chops.
6. Bake at 300F for 3 hours. -
Rhubarb Crunch
Recipe for: Rhubarb Crunch
from the kitchen of: Gladys Winkel
mix together 1c flour 5 tbs. p. sugar
½c butter. Put into 9"sq. pan
Bake 15 min at 350°
Beat 2 eggs until fluffy. Gradually
add 1½ c gran. sugar ¼c flour serves:
3/4 tsp baking powder 1¼ tsp salt
add cut up rhubarb.
Pour over baked crust. Continue
to bake 35 min
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# Rhubarb Crunch
*From the kitchen of Gladys Winkel*
## Ingredients
**Crust**
- 1 cup flour
- 5 Tbsp powdered sugar
- 1/2 cup butter
**Filling**
- 2 eggs
- 1 1/2 cups granulated sugar
- 1/4 cup flour
- 3/4 tsp baking powder
- 1 1/4 tsp salt
- Cut up rhubarb
## Instructions
1. Mix together flour, powdered sugar, and butter.
2. Press into a 9-inch square pan.
3. Bake 15 minutes at 350°.
4. Beat 2 eggs until fluffy.
5. Gradually add granulated sugar, flour, baking powder, and salt.
6. Add cut up rhubarb.
7. Pour over baked crust.
8. Continue to bake 35 minutes. -
Ratatouille Quiche
RATATOUILLE QUICHE
(Monday, June 15)
1 can (8 ounces) refrigerated crescent rolls
3-1/2 cups Ratatouille, at room
temperature (see recipe above)
2 eggs
1 cup milk
1/2 cup shredded Swiss cheese (2 ounces)
Separate rolls in 8 triangles. Press over bot-
tom and up sides in ungreased 9-inch pie
plate to form shell. Spoon Ratatouille
evenly into shell. Beat eggs with milk; pour
over Ratatouille; sprinkle with cheese. Bake
in middle of preheated 350° oven 35 to 40
minutes or until knife inserted near center
comes out clean. Let stand 10 minutes be-
fore cutting in wedges. Makes 4 generous
servings. Per serving: 447 cal, 15 g pro, 40 g
car, 28 g fat, 149 mg chol
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# Ratatouille Quiche
*Monday, June 15*
## Ingredients
- 1 can (8 ounces) refrigerated crescent rolls
- 3-1/2 cups Ratatouille, at room temperature (see recipe above)
- 2 eggs
- 1 cup milk
- 1/2 cup shredded Swiss cheese (2 ounces)
## Instructions
1. Separate rolls in 8 triangles. Press over bottom and up sides in ungreased 9-inch pie plate to form shell.
2. Spoon Ratatouille evenly into shell.
3. Beat eggs with milk; pour over Ratatouille; sprinkle with cheese.
4. Bake in middle of preheated 350° oven 35 to 40 minutes or until knife inserted near center comes out clean.
5. Let stand 10 minutes before cutting in wedges.
6. Makes 4 generous servings. Per serving: 447 cal, 15 g protein, 40 g carbohydrate, 28 g fat, 149 mg cholesterol. -
Chocolate Marshmallow Freezer Pie
Graham Crust
1 c. Choc Milk ) Heat
1/2 c. Choc Chips) till
1/8 tsp. Salt ) chips
melt
add 5 c. Marshmallows
and Stir till smooth.
cool 10 min add 1
carton cream whipped (over)
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pour over crust and
put in freezer
---
# Chocolate Marshmallow Freezer Pie
## Ingredients
- Graham cracker crust
- 1 c. chocolate milk
- 1/2 c. chocolate chips
- 1/8 tsp. salt
- 5 c. marshmallows
- 1 carton whipped cream (Cool Whip)
## Instructions
1. Heat chocolate milk, chocolate chips, and salt until chips melt.
2. Add marshmallows and stir till smooth.
3. Cool 10 minutes.
4. Add 1 carton whipped cream.
5. Pour over crust and put in freezer. -
Baked Hash Brown Potato Casserole
Baked Hash Brown Potato Casserole
1 pkg. 32 oz. hash browns, thawed
1 can cr. mushroom soup
1 c. sour cream
2 c. shredded cheddar
' dried onion
Pepper — Mix. spread in 9x13" buttered pan.
Top: 3/4 c. corn flakes + 1/4 c. melted butter + spread
on potatoes. Bake 45 min - 1 hr. at 350°.
Note: CAN USE PANKO CRUMBS INSTEAD OF CORN
FLAKES.
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# Baked Hash Brown Potato Casserole
## Ingredients
- 1 pkg. (32 oz.) hash browns, thawed
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar
- Dried onion
- Pepper
## Topping
- 3/4 cup corn flakes (or panko crumbs)
- 1/4 cup melted butter
## Instructions
1. Mix hash browns, cream of mushroom soup, sour cream, shredded cheddar, dried onion, and pepper together.
2. Spread mixture into a buttered 9x13" pan.
3. Combine corn flakes and melted butter; spread over potato mixture.
4. Bake 45 minutes to 1 hour at 350°. -
Baked Squash
Baked Squash
1) Wash the squash.
2) Cut or break into pieces of suitable
size for serving
3) remove seeds and stringy parts
from each piece. Do not pare
4) Place the pieces soft part up on
a baking sheet.
5) Bake in a hot oven 400° to 500° f
for 1 hr. or until tender)
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6) Place a piece of butter on each
piece and salt and pepper.
7) Serve.
---
# Baked Squash
## Ingredients
- Squash
- Butter
- Salt
- Pepper
## Instructions
1. Wash the squash.
2. Cut or break into pieces of suitable size for serving.
3. Remove seeds and stringy parts from each piece. Do not pare.
4. Place the pieces soft part up on a baking sheet.
5. Bake in a hot oven 400° to 500°F for 1 hr. or until tender.
6. Place a piece of butter on each piece and salt and pepper.
7. Serve. -
Candied Sweet Potato
Candied Sweet Potato
2 c sweet Potatoes 1 Cup coarsely chopped
1 tbsp butter pecans on top
2 eggs, beaten
3/4c light Br sugar 375° - 3/4 hr
1 C evap. milk
1/2 C Dr. Corn Syrup
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
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# Candied Sweet Potato
## Ingredients
- 2 cups sweet potatoes
- 1 Tbsp butter
- 2 eggs, beaten
- 3/4 cup light brown sugar
- 1 cup evaporated milk
- 1/2 cup dark corn syrup
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup coarsely chopped pecans (on top)
## Instructions
1. Combine sweet potatoes, butter, beaten eggs, light brown sugar, evaporated milk, dark corn syrup, ginger, cinnamon, salt, and nutmeg.
2. Place in a baking dish and top with coarsely chopped pecans.
3. Bake at 375° for 3/4 hour. -
Boiled Rice / Steamed Rice
Boiled Rice 4 cups
1 cup rice 1 tsp salt
8-12 cups boiling water
method
① bring water and salt to boiling point in large
kettle ② look over rice and remove any foreign particles
then wash ③ stir rice into boiling water and boil
vigorously until a kernel pressed between the
fingers leaves no hard center 25-30 min.
Steamed Rice
1 cup rice 4 cups boiling water
Back:
1 tsp salt
method
① bring water & salt to boiling point in top of double boiler ② add
washed rice to boiling water cook for 5 minutes over direct
flame ③ place over hot water cook 50-60 minutes
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# Boiled Rice and Steamed Rice
## Boiled Rice
*Yield: 4 cups*
### Ingredients
- 1 cup rice
- 8–12 cups boiling water
- 1 tsp salt
### Instructions
1. Bring water and salt to boiling point in large kettle.
2. Look over rice and remove any foreign particles, then wash.
3. Stir rice into boiling water and stir vigorously until a kernel pressed between the fingers leaves no hard center, 25–30 minutes.
## Steamed Rice
### Ingredients
- 1 cup rice
- 4 cups boiling water
- 1 tsp salt
### Instructions
1. Bring water and salt to boiling point in top of double boiler.
2. Add washed rice to boiling water; cook for 5 minutes over direct flame.
3. Place over hot water; cook 50–60 minutes. -
Broccoli Rice Casserole
BROCCOLI RICE CASSEROLE
1½ cups brown rice
• Salt to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
½ teaspoon dillweed
1 teaspoon thyme
1 teaspoon oregano
½ bunch parsley, chopped
½ pound mushrooms, sliced
1 green pepper, sliced
2 pounds broccoli, with
tough stalks removed,
remainder sliced thin
½ cup unsalted cashews
½ pound Gruyere cheese,
grated
¼ cup freshly grated
Parmesan cheese
½ pint sour cream
Preheat oven to 350 degrees.
In heavy saucepan with tight-
fitting lid, combine rice with 3 cups
water and dash of salt. Bring to boil,
reduce heat and simmer for about
45 minutes.
Heat oil in large skillet. Saute
onion, garlic, dill, thyme and orega-
Over
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no until onions start to wilt. Then
add parsley, mushrooms and green
pepper. Stir 1 or 2 minutes and add
broccoli. Stir often.
As soon as broccoli changes col-
or and becomes tender but is still
crisp, add nuts and remove from
heat.
Spread cooked rice in 9-by-13-
inch baking dish. Cover with vege-
table-nut mixture, then with
cheeses, and finally with sour
cream. Bake for 20 minutes, until
mixture is bubbly and cheese has
melted. Yields 10 servings.
---
# Broccoli Rice Casserole
## Ingredients
- 1 1/2 cups brown rice
- Salt to taste
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/2 tsp dillweed
- 1 tsp thyme
- 1 tsp oregano
- 1/2 bunch parsley, chopped
- 1/2 pound mushrooms, sliced
- 1 green pepper, sliced
- 2 pounds broccoli, tough stalks removed, remainder sliced thin
- 1/2 cup unsalted cashews
- 1/2 pound Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 1/2 pint sour cream
## Instructions
1. Preheat oven to 350 degrees.
2. In a heavy saucepan with a tight-fitting lid, combine rice with 3 cups water and a dash of salt. Bring to a boil, reduce heat, and simmer for about 45 minutes.
3. Heat oil in a large skillet. Sauté onion, garlic, dill, thyme, and oregano until onions start to wilt.
4. Add parsley, mushrooms, and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often.
5. As soon as broccoli changes color and becomes tender but is still crisp, add nuts and remove from heat.
6. Spread cooked rice in a 9-by-13-inch baking dish. Cover with the vegetable-nut mixture, then with cheeses, and finally with sour cream.
7. Bake for 20 minutes, until mixture is bubbly and cheese has melted.
8. Yields 10 servings. -
Bulgur Casserole
BULGUR CASSEROLE
2 tablespoons vegetable oil
1 cup chopped onion
2 medium cloves garlic,
chopped fine
2 ounces fresh mushrooms,
chopped
3/4 cup bulgur (cracked
wheat)
1 cup sliced black olives
1/2 of 28-ounce can tomatoes
1/2 cup dry sherry
1 teaspoon oregano
• Salt and pepper to taste
1 cup grated cheese
2 tablespoons chopped parsley
• Paprika
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Preheat oven to 375 degrees.
Heat oil in skillet. Saute onion,
garlic and mushrooms in hot oil un-
til onion is golden. Add bulgur, ol-
ives, tomatoes, sherry, oregano, salt
and pepper. Mix well. Bring to boil
and pour into 4-quart casserole. Re-
frigerate or freeze if desired.
When ready to serve, return to
room temperature, cover and bake
for 20 to 25 minutes, until mixture
is heated though. Uncover, sprinkle
with parsley and paprika and serve.
Yields 5 or 6 servings.
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# Bulgur Casserole
## Ingredients
- 2 Tbsp vegetable oil
- 1 cup chopped onion
- 2 medium cloves garlic, chopped fine
- 2 oz fresh mushrooms, chopped
- 3/4 cup bulgur (cracked wheat)
- 1 cup sliced black olives
- 1/2 of a 28-oz can tomatoes
- 1/2 cup dry sherry
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup grated cheese
- 2 Tbsp chopped parsley
- Paprika
## Instructions
1. Preheat oven to 375 degrees.
2. Heat oil in skillet. Sauté onion, garlic and mushrooms in hot oil until onion is golden.
3. Add bulgur, olives, tomatoes, sherry, oregano, salt and pepper. Mix well.
4. Bring to boil and pour into a 4-quart casserole. Refrigerate or freeze if desired.
5. When ready to serve, return to room temperature, cover and bake for 20 to 25 minutes, until mixture is heated through.
6. Uncover, sprinkle with parsley and paprika and serve.
Yields 5 or 6 servings.