Uncle Bills Fruity Crispy Wraps Food

UNCLE BILL'S CRISPY WRAP SANDWICH

Steps:

• Crispy wraps are purchased already washed and ready to use.
• In a large bowl, add spinach, chicken, carrot, cauliflower, sweet red pepper, onion, celery, chick peas, black olives, tomato, salt and black pepper; toss to mix well.
• In a small bowl, whisk together olive oil and cider vinegar.
• Pour dressing over the filling mixture and toss lightly to coat well.
• Divide mixture evenly into 4 equal amounts.
• Spoon into four crispy wraps.
• Sprinkle grated cheese over each crispy wrap.
• You may pick up the open sandwich wrap and eat it or cut into pieces if this suits you best.
• NOTE: You can also use red kidney beans instead of chick peas.
• You can also use canned solid tuna preserved in water instead of chicken.
• You may also make a dressing using 1/2 cup of mayonnaise and 1 teaspoon of freshly squeezed lemon juice.
• Adjust the amount of dressing you use to suit your taste.
• SECOND NOTE:.
• CRISPY WRAPS are the newest grown lettuce, a cross between Romaine Lettuce and Iceberg lettuce. You can use Romaine Hearts if you are not able to get CRISPY WRAPS as they are sold by that name.
• If using Romaine Hearts, just break or cut off the heavy stem and use only the tender leaves as the wrap. These tender leaves are boat shaped and that is where you place the filling.

UNCLE BILL'S FRUITY CRISPY WRAPS

Steps:

• Crispy wraps are already pre-washed and ready to use.
• In a large mixing bowl, add cantaloupe, melon, mango, papaya, green and red grapes, pineapple chunks and sliced almonds.
• Choose one of the dressings of your choice.
• In a separate bowl, whisk or mix together the ingredients of your choice of dressing.
• Pour the dressing mixture over the fruit in amounts to suit your taste and mix lightly to coat the fruit.
• Divide the fruit mixture into 4 equal amounts.
• Spoon mixture into each crispy wrap.
• NOTE: You may also use sweetened flaked coconut as a sprinkle.
• As a further choice, you can use diced apples, kiwi fruit or bananas in the fruit mix.

UNCLE BILL'S PIE PASTRY THAT IS FLAKY

Steps:

• In a mixing bowl, sift together flour and salt.
• Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
• Add ice water gradually, stirring with a fork until dough forms.
• Remove dough to a lightly floured surface and knead until dough is smooth.
• Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
• Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
• Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
• Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
• Crimp the edges in a decorative pattern.
• Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
• Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
• Place the pie shell in the refrigerator for at least 30 minutes to chill.
• Preheat oven to 375°F.
• Remove pie shell from fridge with the beans and bake for 20 minutes.
• Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
• Cool on a wire rack.
• Continue with whatever filling you decide to use.

UNCLE BILL'S CHRISTMAS FRUITCAKE WITH BRANDY

Steps:

• Remove pineapple rings from syrup.
• DO NOT USE SYRUP IN CAKE.
• Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
• Add the entire bottle of Brandy and mix well.
• Cover the bowl tightly with food film wrap and let stand overnight.
• During this marinate, mix at least two times.
• THE NEXT DAY.
• Preheat oven to 275 degrees F.
• Sift 3/4 cup of flour over marinated fruit and mix well to coat.
• Now sift an additional 1/2 cup flour over fruit and mix well again.
• In a mixing bowl cream butter; set aside.
• In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
• Add baking soda and almond extract to the beaten eggs and mix well.
• Add remainder of 1 1/2 cups of flour over the fruit and mix well.
• Add creamed butter and egg mixture over fruit and mix well.
• Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
• Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
• The cakes should be between 2" and 2 1/2" in thickness.
• Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
• If top of cake starts to brown too much, cover with aluminum foil and continue baking.
• Test cake for doneness with a wooden testing stick.
• If stick comes out dry, the cakes are done.
• Remove cakes from oven and let cool in pans.
• When cooled, remove from pans and place on metal racks for about 3 hours.
• Remove the brown paper carefully and discard.
• Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
• Wrap each cake in about 4 thicknesses of cheese cloth.
• Now wrap each cake with 2 layers of heavy duty aluminum foil.
• Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
• Re-wrap and let sit for a few days.
• This cake freezes very well.

UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS

Steps:

• Wash and trim zucchini, (DO NOT PEEL).
• Cut zucchini into about 2 1/2" long by 1/2" thick strips.
• In a medium-size mixing bowl, beat eggs and milk until fluffy.
• In a plastic bag, add flour, seasoning salt and shake well.
• In a separate plastic bag, add finely crushed saltine crackers.
• Dip zucchini strips in egg mixture.
• Drop into flour mixture and shake well to coat.
• Dip again into egg mixture.
• Drop into crushed crackers and shake well to coat.
• Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
• Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
• Zucchini should be crunchy.
• Serve immediately with Bearnaise Sauce as a dip.
• SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
• NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
• Also, Panko crumbs would be excellent or cornflake crumbs.
• See recipe #382043.

UNCLE BILL'S VARIETY OF FRUIT FILLINGS FOR PYROSHKY

Steps:

• If using strawberries, remove hulls, wash and slice.
• If using raspberries, huckleberries, use whole.
• If using rhubarb, cut into small pieces.
• If using cherries, pit first.
• If using peaches or apricots, remove stones and cut fruit into pieces.
• In a mixing bowl, mix together sugar and tapioca starch, mix well to blend.
• Add sugar/tapioca starch mixture to fruit and mix well to coat.
• Let sit for 5 minutes before using.
• Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture.
• Add 1/2 teaspoon of granulated sugar to each tart.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.