A Brief History of the italian Pizza OvenWood-fired brick ovens and pizza have been with us since the dawn of civilization. Both have been discovered in the excavations of virtually every ancient civilization, with the brick oven reaching its modern form in ancient Rome. The brick ovens...
Cuban Thanksgiving From Our Latin TableIf you have ever wanted to be part of a large loving latin family or have ever been fascinated by Latin-American cooking, you will enjoy Our Latin Table . With his beautiful 162 page book, Fernando Saralegui brings you into the fold...
How To Make An OmeletEggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled omelette) is one such dish and this...
Red Pepper Lamb Kofta in a Rogan Josh Sauce
(NC)Kofta is similar to kebab, except for the fact that ground meat is used, shaped into golf ball-sized servings. Like many classic Indian dishes, it comes in various forms, some of them requiring elaborate and lengthy preparation. Here is a...
The Evolution Of PizzaTrying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to...
Cream Cheese Mincemeat Pie
bottom pie crust for a 9 or 10 inch pie plate
3 cups mincemeat
8 ounces of cream cheese (softened)
1/2 cup sugar
1 egg
1 tablespoon lemon juice
Make the pie crust and line the pie plate with the crust (I know this seems obvious, but one time when I happened to listen to Oprah -- I have listened to the show about 3 times in my life -- there was a chef who was talking about cooking something in one of those plastic cooking bags. "When you take it out of the oven, cut open the bag and throw it away," Oprah said. "You have to say that because there are people out there who will eat the bag if you don't tell them to throw it away.")
Put the mincemeat on top of the pie crust. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Using an electric mixer,
whip the softened cream cheese, sugar, the egg and the lemon juice until smooth. Pour on top of the mincemeat and bake for another 25 to 30 minutes or until set.
About The Author
LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to read sample chapters, order books and sign up for the free newsletter, Rural Route 2 News -- http://ruralroute2.com.
