Kansas City Barbecue Rub

3/4 cup [brown] sugar

1/4 cup seasoned salt

1/4 cup garlic salt
1/4 cup paprika
1/4 cup barbecue seasoning

1/4 cup cocoa powder

1 1/4 T onion salt
1 1/4 T celery salt
1 1/4 T chili powder
1 1/4 T black pepper
1 T ground ginger
1 T lemon-pepper
1 T ground thyme
1 T ground red pepper

Based on Better Homes and Garden’s SMOKE COOKING Kansas City Barbecue Rub

Grammy's Chocolate Ice Cream

This was inspired by Grammy's Chocolate Ice Cream made in an ice / rock-salt ice cream maker. (I heard a few kids rave about it.)

My first attempt was more concentrated - sweeter and with more chocolate made in our Cuisinart ICE-20 – 1 ½ quart model. I doubled the recipe in order to make two batches for a kid birthday party.

• 1 bar Ghirardelli 100% cocoa chocolate
• 1 bar Ghiradelli 60% cocoa chocolate
• 3 cups granulated sugar
• 2 qt half and half (You will use a little less than 2 qt.)

Grate chocolate. (I used a food processor.) In 30 second increments, carefully melt chocolate in the microwave.

Combine 1 qt half and half, 3 cups sugar, and melted chocolate in a blender. Blend thoroughly.

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add half of the mixture to the ice cream maker. Add additional half and half to the ice cream maker's Fill Line.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Repeat for a 2nd batch.

Serve immediately if desired. For a slightly more firm consistency, cover and place in the freezer for about 2 hours. (This is my preference.)

Cherry Chocolate Chip Ice Cream

We’ve made this several times over the last few months. It’s a variation from a family recipe made in the traditional rock salt ice cream makers. We’ve tweaked the recipe for the Cuisinart ICE-20 – 1 ½ quart model. It has a freezer bowl that you prepare in the freezer ahead of time.

• 10 oz jar - maraschino cherries (without stems)

• 1 cup granulated sugar

• 1 bar of dark chocolate - (I usually use Ghirardelli 100% cocoa – unsweetened.)

• 1 qt half and half (You will use less than 1 qt.)

Set aside cherry juice and chop cherries (at least into quarters).

Grate the chocolate. (I’ve heard shaving the chocolate is good. It depends on the texture you like. If you melt it, it will sink to the bottom in long ribbons.)

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add cherry juice, cherries, sugar, & chocolate.

Add half and half to the fill line. It’s at about at the ¾ mark. If you overfill, as it freezes it will overflow.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Serve if desired. For a slightly more firm consistency cover and place in the freezer for about 2 hours. (This is my preference.)

With this recipe, we’ve found that overnight freezing doesn’t make it too firm, but it can get a little icy.

Other ice cream recipes that we've enjoyed:
Chocolate Ice Cream - http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.html
Lemon Gelato - http://www.tasteofhome.com/recipes/lemon-gelato
 

Northern Italian Lasagna (Bechamel & Bolognese)

[This is a recipe from an Italian friend that I started refining around 2000 and serving for family a few times a year. I frequently double or triple both of the sauces.  It’s not much more work and during assembly, it’s less stressful to know that you have ample ingredients to distribute – plus more leftovers.]

 

BECHAMEL SAUCE

50 gr. white flour [5#=2260g -> 1.8oz ~1/4 cup]

1/2 liter milk [I usually put it in a glass measure and microwave it for a minute so it’s not cold.]

50 gr butter [ ½ stick unsalted]

salt

nutmeg (if you like it)

In a casserole [sauce pan] melt the butter, add the flour and let it turn gold, always stirring. Add warm milk, always stirring so

that it doesn't clot for 15 minutes, add salt and nutmeg  [I tend to keep it cooking longer -- slowly until it’s thick and bubbly, then just turn off the heat, cover and work on the Bolognese.]

 

When ready you can mix it with the meat sauce -this is extremely unorthodox (I might be slaughtered for such a

piece of advice!) but very practical and the result is the same [I don’t do this because I like to finish assembly with just Béchamel.]

 

 

MEAT SAUCE

 

This is the real Bolognese sauce but you can vary it to your tastes:

 

400 gr veal sauce .: [1# lean ground beef, or veal if you prefer]

100 gr bacon [I’ve never tried Italian pancetta, which isn’t as smoky as American.  ~4 slices – American bacon -- applewood smoked is good. ]

30 gr butter (oil, if you prefer) [ ~½ stick unsalted]

1 carrot (minced) [ I like to triple the amount of carrots.]

1 onion  

tomato juice 6 spoonfuls Of available use 3/4 fresh tomatoes -very ripe- minced) [6 tablespoons of tomato puree in a glass jar/bottle works well.  Many of the canned varieties can be tinny tasting, so if you can only find cans buy a brand with a lined can.  (The inside of the can is white.)]

celery (minced) [ I like to double the amount of celery.]

dried mushrooms -if you like it [ I like dried Shitake or Morel.  Save the warm water to add back to the sauce if needed.]

cinnamon just a little bit, or a clove

! bay leaf (if any, I have never used it) [I like it.]

pepper

[beef stock, red wine, and mushroom water -- add later during cooking if moisture is needed.  Each add a layer of complexity

to the sauce, so I tend to cook the sauce uncovered and for some time, adding bits of liquid along the way, keeping the consistency where I want it.]

 

In butter, put bacon (minced) onion, celery and carrot until about fried: Add the minced meat and stir for 10 min.

add the mushrooms, cinnamon, bay leaf and tomato juice. Salt and pepper and cook for 1 hour, adding water or

meat stock (or a stock cube) if necessary. Instead of these liquids you can use wine or a glass of brandy

 

PREPARATION

You will need 100 gr. of Parmesan cheese. grated . [Parmigiano Reggiano that you grate yourself is a must.] 

You can add any other cheese you have in the house, grated.

Near the cooker, have some white clean cloth spread onto the table where you will lay the pasta (this is very

important!)  [This is very helpful.]

[I usually buy more lasagna than I need as I’m never sure what size noodles will fit the pans that I’m using. 

I also cut the noodles to size with a kitchen shears during assembly if needed.  Don’t buy the no-boil noodles.]

Boil the pasta (only 4/5 layers at a time) in salted water for as long as advised on the box, (in the water put a

spoonful of oil so the pasta layers don't stick to one another). 

Take an oven pan, with some butter oil the bottom, put some meat sauce, then a layer of pasta, meat sauce and

béchamel, parmesan cheese and go on until you have pasta and sauce. Finish with pasta, put some butter onto it [I prefer to finish with béchamel, Parmesan, and bread crumbs.] and cook in the oven for 20/30 min.

 

[357 degrees ~30-35 min.  I also prepare ahead of time (earlier in the day), refrigerating before I’m ready to bake and haven’t noticed a difference.]

 

Instead of the meat sauce you can use a squash sauce (sort of puree made of squash -in cubes, onion and

rosemary leaves) or any other vegetable sauce -you can try with zucchini, or radicchio or even lettuce -(the

procedure is always the same, oil, onion, vegetables, wine or stock, salt and pepper-of course cooked for much

less time ...). The taste will be more delicate and chic  [See Wolfgang’s Pumpkin Lasagna.]

 

BUON APPETITO

Brussels Sprouts with Bacon and Thyme

A favorite from 2009 Thanksgiving - loved it once again this Christmas.

Braising is a technique that involves browning food in oil or butter, then slowly simmering the ingredients in a moderate amount of liquid. Although typically used for meats, this cooking method is ideal for certain vegetables, such as brussels sprouts. Here, the vegetables are simmered in chicken or turkey stock so they emerge tender and tasty—a hearty dish that's ideal for the Thanksgiving feast.

Ingredients:

• 2 lb. brussels sprouts
• 5 oz. bacon, diced
• 4 shallots, finely chopped
• 2 tsp. finely chopped fresh thyme
• 1 1/4 to 1 1/3 cups chicken or turkey stock
• 2 Tbs. unsalted butter
• 3 Tbs. olive oil
• 3 tsp. salt

Directions:

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Serves 8 to 10.

 

From Williams-Sonoma.

http://www.williams-sonoma.com/recipe/brussels-sprouts-with-bacon-and-thyme.html

 

Bok Choy Salad

• 1 bunch bokchoy, sliced (include both green and white parts)
• 6 green onions, sliced (include both green and white parts)
• 2 packages ramen noodles (discard seasoning packets)
• ½ cup sunflower seeds
• 3 T slivered almonds
• ½ cup sugar
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2 T soy sauce

Mix bokchoy and onions and set aside.

Crunch ramen noodles and mix with sunflower seeds and almonds. Spread in one layer on a cookie sheet and bake for 10 minutes at 350.

Mix sugar, olive oil, vinegar, and soy sauce in a saucepan. Bring to boil, then let cool.

When ready to serve, add the ramen crunchies over the greens, then pour olive oil mixture over all of it. Serve immediately.

If you plan to eat this for a couple of days, keep greens, crunchies, and oil separate so everything stays crunchy.

Wonderful Homemade BBQ Sauce

This is a wonderful homemade BBQ sauce that resulted in two very memorable dishes this summer and certainly an appreciation for home made BBQ sauce. The first application was on a smoked skirt steak and the second, smoked pork ribs.

• (BBQ sauce recipe courtesy of Joseph Realuto's Townline BBQ via The Barefoot Contessa.)
  
  Makes about 3 quarts that refrigerates well.

• ¼ pound butter
• ¾ cup minced onion
• ½ cup minced garlic
• Zest of 2 lemons
• 5 tablespoons freshly squeezed lemon juice
• 4 ¼ cups ketchup
• 1 cup tomato juice
• ¾ cup light brown sugar
• 6 tablespoons molasses
• ½ cup Worcestershire sauce
• ½ cup chili powder
• 4 tablespoons white wine vinegar
• 1 ½ tablespoons chilpotle puree (I used San Marcos ChilpotlePeppers in adobo sauce, extracting the peppers & shaking off the adobo without rinsing, and making it into puree with the food processor.)
• Pinch of kosher salt
  
  Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chilpotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.
  
  http://www.barefootcontessa.com/recipes.aspx?RecipeID=50&S=0
  Townline BBQ Sauce

Revisiting Classic Potato Salad

Potato salad is a must in the Summer, paired with a smoky BBQ and of course some coleslaw. As I've been re-visiting basic recipes in The Joy of Cooking (75th Anniversary Ed.), I found that for years I had been skipping ahead to the American Potato Salad recipe - the one you'll find in pretty much every deli in the U.S.


For me, the discovery was that the basic recipe, which although has several steps in the preparation, is a refreshing change. I was also reminded how nice it is to have a freshly made Vinaigrette on hand.

There are many variation decisions you can make along the way, in short I went with a marinade of both chicken stock and Vinaigrette, heavy on herbs & fresh ingredients, finishing with sour cream (instead of mayonnaise) for a fresher taste.

VINAIGRETTE
1 cup
1 garlic cloves, peeled and mashed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup fresh lemon juice - should be juice from 2 lemons (or red wine vinegar)
1 small minced shallot (Recipe actually suggests 1 teaspoon.)
1/2 teaspoon prepared mustard
Whisk until blended. Add gradually, whisking constantly after each addition:
3/4 cup olive or walnut oil
Cover and refrigerate.

POTATO SALAD
8 servings

Boil in salted water until tender:
2# potatoes

Drain; when cool enough to handle, peel & slice. Marinate in:
1/2 cup Vinaigrette
1/2 cup warm chicken stock

(I marinated the potatoes for about an hour. The smell was incredible.)
Add:
2 teaspoons salt
Paprika
Pinch of ground red pepper
1 tablespoon prepared horseradish
2 celery stocks including leaves (chopped)
1/2 cup chopped black olives
3 tablespoons flat parsley (chopped)
1 tablespoon fresh baby dill (chopped)

Refrigerate for at least 1 hour. Add:
1/2 cup sour cream
Refrigerate 1 hour longer. Before serving, toss in:
Coarsely chopped watercress

MEDITERRANEAN SEARED TUNA SALAD

A remarkable take-out lunch on a day of landscaping and fence building.

MEDITERRANEAN SEARED TUNA SALAD - sushi grade tuna, avocado, mango and sesame seeds from Heffner Grill in OKC formerly branded Lakeside...

Corn Cakes

A family favorite with fresh corn from Everyday Food.

Ingredients

Serves 4

• 1/2 cup flour
• 3/4 teaspoon coarse salt
• 1 large egg
• 1/3 cup milk
• 2 cups corn kernels
• 2 tablespoons canola oil

Directions

1. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
2. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

Coleslaw Recipe - Chicago style hotdog inspired.

I was looking around for a crispy kosher coleslaw recipe. I've been unable to find one in this area of the country. The one I had in mind has no dairy, no mayo, & typically has poppy seeds. Anyway, in my search, a friend recommended this Chicago Dog Salad.

Wow. Good stuff. If you like a Chicago style hot dog or fresh crispy coleslaw, you'll appreciate this. I added shredded carrots and poppy seeds. I think mini, pickled green peppers (called Sport Peppers, which are served on a Chicago dog) would also be a good idea. I haven't had it with hot dogs, but it would certainly work well. Yum.

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• [3 carrots, shredded]
• [1 tablespoon poppy seeds]
  
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

http://www.foodnetwork.com/recipes/rachael-ray/chicago-dog-salad-recipe/index.html

Venison, bacon wrapped with rosemary

I think this was a leg cut. I made it into filet-looking medallions by making thick slices, removing the membrane, marinating in vegetable oil, salt, pepper, and rosemary, then wrapping them in bacon affixed with two crosswise skewers.

I pre-heated an oven safe skillet @ 450F, seared them on the stove top on all sides (including the bacon edges) and returned them to the oven, serving them medium rare with a deglaze of balsamic.

Next time I will cook the bacon more on all sides which, with a thick cut can be done by placing them upright turning them on the edges - the skewers got in the way, so I will cut the skewers more or try some other arrangement of fasteners.

Thanks again Dan P. for the protein.

Seth's Pablano Rice

* 1 dried pablano (ancho, or other variety) pepper (see prep below)
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 2 cups rice (typically long-grain, in this case we used arborio (short-grain, aka, risoto rice.)
* 3 1/4 cups low-salt chicken broth
* 3/4 teaspoon salt

Prepare a dried pablano. (see Rick Bayless )
In hot skillet, roast the dried pepper, turning until browned and fragrant.
Place in warm water to reconstitute.
Slice, discarding seeds and inner flesh to reduce heat.

Heat oil in large saucepan over medium heat. Add onion, garlic, and pepper; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. (If needed add additional water.) Remove from heat. Let stand, covered, 5 minutes.

Serve with home brewed beer.

Based on Rick Bayless + Epicurious via Bon Appetit.
http://www.epicurious.com/recipes/food/views/Mexican-Rice-109800

Curry Hummus - Chickpea Curry: The Aftermath

If you've made a large batch of Chickpea Curry like I usually do, there comes a time to re-invent.

The Indian inspired simple Chickpea "Curry" may be insulting or puzzling to a South Asian in and of itself, but simply based upon a common ingredient, transform it to a Middle-Eastern dish? Out of my culinary and cultural obtuseness this Curry Hummus was born - certainly a better alternative to party dip than what you can find on the shelves.

1 - 1 1/2 quarts of Chickpea Curry
1/2 c tahini paste
2 T lemon juice
1/2 c hot water
1 T olive oil
1 t kosher or sea salt
3 T flat parsley (including stems) or Cilantro

Pulse in food processor until smooth. I have made batches that came out too dry, so I recommend adding hot water to the food processor to keep the mixture moist. If you have undercooked the chickpeas, this will also help break down the mixture.

Serve as you would any hummus - we like it with pita, tortilla chips, and/or fresh sliced vegetables.


If you're interested in a primer on Indian cuisine, check out CLASSIC INDIAN COOKERY by Julie Sahini (AKA CLASSIC INDIAN COOKING.)

Kick off the Summer with some potato salad.

I more or less followed The Joy of Cooking recipe and added minced carrots, curry powder, and sour cream (which I think freshens up and lightens the dish a bit.) [Perhaps introduce some yogurt?] It also was good topped with hot Hungarian paprika at the time of serving. (Hot Paprika has a similar flavor to chipotle powder or smoked Spanish paprika.)

American Potato Salad (The Joy of Cooking, variation.)

6 to 8 servings


Boil in salted water until tender:

2 pounds potatoes

Drain. Peel if desired and cut into bite-sized pieces. Rince, cool, and pat dry potatoes then combine in a large bowl with:

2 celery stalks, diced

2 carrots, minced

2 scallions, minced

3 hard-boiled eggs, diced

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon curry powder

Salt and black pepper to taste

sprinkle with hot Hungarian paprika at the time of serving

http://www.thejoykitchen.com/

Day 2: Polenta Fries

Perfect for left-over polenta (from the Day 1 recipe) or keep a tube of pre-made polenta in your pantry for a quick meal.

Pre-heat oven to 400F.
Slice chilled polenta into fries - 3" x 1" seems like a good size.
Lightly oil a baking sheet and lightly spray fries with oil.
Bake for 30 minutes, flipping 1/2 way through cooking, remove when crispy and golden brown.

Day 1: Basic Italian Polenta (AKA corn grits)

Polenta is a wonderful staple, also known as corn grits. It's delicious and also makes a very nice leftover meal, polenta fries.

Ingredients
* 6 cups Water
* [Proportionate amount of Chicken Base for 6 cups water (usually 6 tsp.) adds a rich flavor to the Polenta. Optional but recommended!]
* 1 tsp Sea Salt [Omit salt if adding chicken stock.]
* 2 cups Corn Grits-Polenta
* 3 Tb Butter

Directions
Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping.

[Delicious on it's own, but you can add sauce.]
Sauce: Any meat or tomato sauce that is intended to spoon onto pasta.

In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes) [I think Polenta is best when cooked longer than 30 minutes. Shoot for 45 minutes at lower heat if necessary.]; use a long-handled spoon because mixture pops and bubbles and can burn.

Stir in butter, if you wish, and more salt if needed.
[When using chicken stock and parmesan, salt should not be necessary.]

Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate. Mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese.

Makes 6 Servings.

http://www.bobsredmill.com/

Grilled Venison Steak and Vegetables

Grilled venison steak (courtesy of Dan Putnam.) Grilled vegetables, roma tomato & fresh mozzarella, and dollop of fresh homemade pesto.

Prep:
On steaks - salt, pepper, fresh rosemary, vegetable oil.

On sliced sweet peppers & onion cut into 1/8ths - salt, pepper, vegetable oil.

Sliced tomato, topped with sliced fresh mozzarella, olive oil, salt, pepper, fresh basil (or dried basil or oregano.)



Grill veggies and steak to liking.

Serve with pesto on the side.

Ravioli With Roasted Zucchini

This is another go-to meal for us - also a good technique to keep in mind. You just can't beat fresh seasonal vegetables roasted and tossed with pasta. Just keep a bag of ravioli in the freezer, pick up a few zucchini, and you have a delicious, quick meal. As always, the leftover roasted veggies work perfectly tossed with some cooked dried pasta or on a taco.

It's from Real Simple magazine.




Ingredients

* 4 small zucchini, sliced into 1/4-inch rounds
* 2 tablespoons olive oil
* 1 teaspoon dried red chili flakes
* 2/3 cup freshly and finely grated Parmesan
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons kosher salt
* 2 cloves garlic, crushed
* 1 pound cheese ravioli (preferably fresh)
* 3 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 400° F. Bring a large pot of water to a boil.
2. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes, and 3 tablespoons of the Parmesan, then season with the pepper and 1/2 teaspoon of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
3. Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float. Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.

FRUIT PIZZA

Crust:
1 egg
1/2 cup margarine
3/4 cup sugar

Then add
1 1/2 cups flour
1/2 tsp baking soda
1 tsp cream tartar (spice)
1/2 tsp salt

Pack in pizza pan and bake at 400 for 12 minutes. Cool.

Topping:
8 oz cream cheese
1/2 cup sugar
2 tbsp fruit juice (pineapple etc.)
Spread over cooled crust

Fruit:
Arrange fruit - kiwi, strawberries, blueberries, and red grapes [Our last rendition.]
(...or any combination like, bananas, apples, peaches, cherries, pineapple, strawberries, kiwi, ...)
[Note that if you do skip the glaze (as we do) avoid fruit that will brown, like bananas & apples, unless you're serving immediately.]

Glaze: [We omit this step.]
1 1/2 cup fruit juice (Any fruite juice that's desired.)
2 tbsp corn starch

Cook until thickened. Cool completely then spoon over fruit that has been arranged on the crust.