-JUDI : -JUDI M. PHELPS
1 : md Eggplant; approximately lb
1 : ts Lemon juice
1 : ts ;salt
1/8 : ts Black pepper
1/4 : c Onion; minced
1/4 : c Green pepper; minced
0: Place the flour, salt, butter and shortening in a large bowl
1: Rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes
2: Don't over-blend
3: Using a pastry knife, add the ice water, a little at a time, mixing until it just starts to hold together
4: Press the dough into a roughly shaped ball
5: Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper
6: Chill 1-2 hours in the refrigerator
7: When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8" to 1/4" thick
8: Butter a 9" pie tin
9: Place the crust in the pan and press gently to line the inside
10: Crimp edges
11: To partially bake the shell, line the pastry with buttered, lightweight foil
12: Fill the center with dry beans or rice
13: Bake in the middle level of a preheated 400øF for about 8-9 minutes or until the pastry seems set
14: Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes
15: Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www
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