Jo Waters's Al Hasa Cookbook PDF

By Jo Waters

Excerpt from the cookbook's introduction:
An notion in 1974, a couple of plan in1975 and a fact in 1976. that's the short historical past of the Al-Hasa prepare dinner publication. during the mixed efforts of the committee and their respective women's teams, now we have compiled what we are hoping can be a illustration of culinary pleasures of all our components. With the present enlargement of the inhabitants and the provision of extra items within the neighborhood markets, we will develop the scope of our formerly constrained menus and therefore enhance our day-by-day lives. The recipes during this booklet would possibly not were laboratory demonstrated, yet their benefit has been validated by means of the main serious workforce of all - husbands and families!
Our honest because of all 340 who contributed their recipes so that it will make this booklet attainable.

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Additional info for Al Hasa Cookbook

Example text

Mix until the dough comes together. 2. Firmly press the dough into the tart pan(s). This works best if you first press and shape the sides of 44 the crust and then press in the bottom. Using a fork, pierce the bottom and sides of the crust at even intervals, about 25 to 30 times. Freeze the crust for 45 minutes. 3. Once your crust is completely frozen, preheat the oven to 350°F. Bake for 10 minutes. Rotate the crust so that it cooks evenly and bake for another 15 minutes, or until lightly golden brown.

Pie for an elaborately layered look. Gently brush the edges of the cut outs with water LAZY LATTICE: A lattice for the weekend or nondairy milk and layer over the pie, gen- pie maker or just the full-time lazy. Instead tly pressing together occasionally but tak- of weaving the dough strips, place strips in ing care to preserve the shapes. When done an evenly spaced layer over the pie, and brush everything again and sprinkle with then top with another evenly spaced layer sugar before baking. of strips arranged perpendicular to the bottom strips.

This single crust is an all-American shortening-based pastry that’s ready and willing for all of your bottom crust needs. It’s a multitasker—this crust suits most any pie filling, creamy, fruity, and everything in between. For a richer flavor, substitute a high-quality vegan margarine for half of the shortening. 1½ cups all-purpose flour 2 tablespoons sugar ½ teaspoon salt ½ cup cold nonhydrogenated shortening 4 tablespoons or more ice water 2 teaspoons apple cider vinegar 1. Sift together the flour, sugar, and salt.

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Al Hasa Cookbook by Jo Waters


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