Kenmore 790.99019 - Manual (Page 39)

Recipes
Aoole Bourbon Pie cont’d
Mix together sugar, flour, cinnamon, nutmeg, salt in large
bowl. Stir in apples, raisin mixture, and walnuts.
Combine well.
Press piecrust into 9-inch pie plate. Brush apricot preserves
over piecrust. Spoon apple mixture into piecrust. Place the
remaining piecrust on top of filling, fluting the edges together.
Brush top of pie with buttermilk and sprinkle with sugar. Make
4 or 5 smaii slits in the top of the piecrust. Press “Cake”pad
and preheat oven to 375° F and bake for 45 to 50 minutes.
Chocolate Dipped Strawberries
8 oz. box semisweet chocolate pieces
2 pints fresh strawberries, chilled
Melt chocolate pieces in a 1-112 quart saucepan on a very
low heat. Once melted, dip tips of the strawberries in the
chocolate. Lay chocolate dipped strawberries on a piece of
wax paper to harden.
Cajun Shrimp Stirfry
4 slices
2 tsp.
1/2 tsp.
1/3 cup
1 -1/2ibs
2 tsp.
1 each
1/2 cup
1 14oz can
bacon
cornstarch
fish fiavored bouillon granules
water
peeled shrimp
Creole seasoning
small green pepper
small yellow pepper
small red pepper
small onion
diced celery
Cajun-style stewed tomatoes, drained
Cooked Rice
Cook bacon in large wok until crisp; remove reserving 3
tablespoons of drippings. Crumble bacon, and set aside.
Combine cornstarch, bouillon granules and water; set aside.
Sprinkle peeled shrimp with creole seasoning. Pour 2
tablespoons reserved bacon drippings around top of
preheated wok, coating the sides. Heat at high for 1 minute.
Add shrimp; stir fry 2 to 3 minutes or until shrimp is pink.
Remove shrimp, and set aside.
Pour remaining 1 tablespoon reserved drippings into wok;
add peppers, onion and celery. Stir fry 2 to 3 minutes. Add
tomatoes and stir fry 2 minutes. Return shrimp to wok and
add cornstarch mixture; bring to a boil. Cook, stirring
constantly for 1 minute. Sprinkle with crumbled bacon.
Serves 4.
39