Food tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Spicy Cream Cheese Pastry Recipe

	Category	Spicy Recipes
	Views	85
	Ratings	0

Ingredients And Procedures

2 c All purpose flour

1/2 ts Salt

2 ts Ground cayenne

1 c (2 sticks) unsalted butter,

-chilled 6 oz Cream cheese, at room

-temperature In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulsesuntil the dough just sicks together. Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones. Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens

Rate this recipe!

Post this recipe to your site

<h1>Spicy Cream Cheese Pastry</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c All purpose flour <P>1/2 ts Salt <P>2 ts Ground cayenne <P>1 c (2 sticks) unsalted butter, <P>-chilled 6 oz Cream cheese, at room <P>-temperature In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulsesuntil the dough just sicks together. Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones. Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>