Baked Graham-Cracker Crumb Crust (8") Recipe

INGREDIENTS:
1 1/4 cup of Graham-cracker crusts
4 tb Butter or margarine,melted
3 tb Sugar
DIRECTIONS:
1. Preheat oven to 375'F. If you would like to make your own
graham-cracker crumbs, pulverize crackers in blender or in food
processor with knife blade attached as manufacturer directs; or place
them in sturdy plastic bag and roll into fine crumbs with rolling
pin.
2. In pie plate or bowl, mix crumbs with remaining ingredients. If you
like, set aside 3 tablespoons mixture for topping. With hand, press
mixture onto bottom and up side of pie plate.
3. Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or
with chilled pie filling; top with reserved crumb mixture or garnish
as recipe directs.

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Baked Clams With Tasso Gratinee With Saffron Recipe

INGREDIENTS:
8 oz Tasso; finely diced
1 cup of Bread crumbs
1 tb Essence
1/2 cup of Parmigiano-Reggiano cheese
;grated
12 md Calms, on the half shell SAFFRON SABAYON-
4 Egg yolks
Juice of 1 lemon
pn Saffron
Salt and pepper
2 tb Chives; chopped
2 tb Brunoise re peppers
2 tb Brunoise yellow peppers
DIRECTIONS:
Preheat the oven to 450 degrees F. In a hot saute pan, render the
tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence
and cheese to the rendered tasso, mix thoroughly. Season the clams
with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until
the crust is golden brown. For the Sabayon: In a mixing owl, whisk
eggs, lemon juice and saffron together. Place the bowl over a pot of
boiling water and whisk until pale in colour and thick. The sauce
will leave a ribbon like trace, about 5 minutes. Season with salt
and pepper. Remove clams from oven. Place the clams on a platter and
drizzle with sabayon. Garnish with chives and peppers
Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford,
4/28/96

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Baked Halibut Limone Recipe

INGREDIENTS:
3 lb Halibut, cut into 6 serving
-pieces, 3/4 inch thick
Salt and pepper to taste
1 teaspoon of Paprika
2 Cloves Garlic, minced
1/4 cup of Minced fresh parsley
1/2 cup of Seasoned bread crumbs
2 Lemons, sliced, plus 2 more
-thinly sliced for garnish
1 tb Butter
DIRECTIONS:
Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and
pepper and paprika. Place fish in a buttered shallow baking dish and
sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on
fish and add water almost to top of fish
Bake uncovered 20-30 minutes until fish is firm and crumbs are golden
brown. Remove lemon slices, dot with butter and place under broiler
until browned. Garnish with thin lemon slices. Serves 6
SOURCE: *Quick Italian Cuisine International, Knapp Press cup of 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93 -

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Balsamic Baked Beets With Hazelnuts Recipe

INGREDIENTS:
1/4 cup of Hazelnuts
6 md Beets, trimmed
3 tb Balsamic vinegar
1 1/2 tb Olive oil
1/8 teaspoon of Salt
Finely ground pepper
1 tb Minced fresh parsley
DIRECTIONS:
Place the hazel nuts in a preheated 350 degree F oven and toast for 10
minutes, until skins start to crack. Remove from oven and cool
slightly. Place in a kitchen towel and rub to remove skins. Chop the
nut coarsely. Wrap the beets in a large piece of aluminum foil and
place on a baking sheet. Bake in a preheated oven at 425 degrees F
for 45-50 minutes, until just tender. When cool enough to handle,
peel and slice thinly. In a small jar, shake together the vinegar and
olive oil., pouring over the beets. Season with salt and pepper. THe
beets can be eaten warm or marinate in the refrigerator several
hours. Just before serving, stir in nuts and parsley.

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