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auntie2atrio
08/03/2007, 08:05 PM
RECIPE NEWSLETTER #2: APRIL 22, 2007
BREAKFAST/BRUNCH

MAPLE FENNEL COUNTRY SAUSAGE PATTIES
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
YIELDS: 4 SERVINGS

INGREDIENTS:
1 TEASPOON COARSE SALT
1/2 TEASPOON BLACK PEPPER
1 TEASPOON FENNEL SEEDS
1 POUND GROUND PORK
2 TABLESPOONS MAPLE SYRUP
1 TABLEPOON OLIVE OIL OR VEGETABLE OIL

INSTRUCTIONS:
Combine the salt, pepper, & fennel seeds in the bottom of a bowl. Add the pork and mix to combine with spices. Pour the syrup over the pork & work the meat again to combine the ingredients. Form meat into patties 2 to 3 inches in diameter. Cook sausage patties in oil in a nonstick skillet over medium to high heat for 4 to 5 minutes on each side. Drain sausage patties on a paper towel-lined plate, then serve.

SCRAMBLED HAM & EGG BREAKFAST SANDWICHES ON TOTALLY FROM SCRATCH BISCUITS
SOURCE: EMERIL LAGASSE/ "EMERIL LIVE" FOOD NETWORK 4-20-07
DIFFICULTY: EASY
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
2 TABLESPOONS UNSALTED BUTTER
9 LARGE EGGS
1/2 CUP CHOPPED COOKED HAM (ABOUT 3 OZ.)
3 TABLESPOONS CHOPPED GREEN ONIONS
2 TABLESPOONS WHOLE MILK
1/2 TEASPOON "EMERIL'S ESSENSE" (RECIPE FOLLOWS)
SALT & PEPPER TO TASTE
1/2 CUP GRATED FONTINA OR SWISS CHEESE
8 WARM TOTALLY FROM SCRATCH BISCUITS (RECIPE FOLLOWS)

INSTRUCTIONS:
In a large bowl, whisk the eggs, green onions, milk, Essense, & salt & the pepper until frothy. In a large skillet, melt the butter over medium-high heat. Add the ham & cook, stirring until hot & fragrant, about 1 to 2 minutes. Add the eggs & cook slowly using a wooden spoon, until the edges are soft, creamy, & just set into large curds--1 1/2 minutes for soft scrambled or about 2 minutes for hard scrambled. Remove from the heat & sprinkle the cheese over the top. Place 2 split biscuits on each of 4 large plates. Spoon the egg mixture onto the bottom biscuits & arrange the tops to make sandwiches. Serve immediately.

EMERIL'S ESSENCE
SOURCE: EMERIL LAGASSE/ "EMERIL LIVE" FOOD NETWORK 4-20-07
YIELDS: 2/3 CUP

INGREDIENTS:
2 1/2 TABLESPOONS PAPRIKA
2 TABLESPOONS SALT
2 TABLESPOONS GARLIC POWDER
1 TABLESPOON BLACK PEPPER
1 TABLESPOON ONION POWDER
1 TABLESPOON CAYENNE PEPPER
1 TABLESPOON DRIED OREGANO
1 TABLESPOON DRIED THYME

INSTRUCTIONS:
Combine all ingredients thoroughly in an airtight container.

TOTALLY FROM SCRATCH BISCUITS
SOURCE: EMERIL LAGASSE/ "EMERIL LIVE" FOOD NETWORK 4-20-07
YIELDS: 8 BISCUITS

INGREDIENTS:
1 1/4 CUPS SELF-RISING FLOUR
3/4 CUP CAKE FLOUR
1 TABLESPOON SUGAR
3/4 TEASPOON BAKING POWDER
4 TABLESPOONS (1/2 STICK) COLD UNSALTED BUTTER, CUT INTO PIECES
1 1/4 CUPS HEAVY CREAM
1/4 CUP ALL-PURPOSE FLOUR
2 TABLESPOONS MELTED UNSALTED BUTTER

INSTRUCTIONS:
Preheat the oven to 475 degrees. Position the rack to the center of the oven. In a medium bowl, sift together the self-rising flour, the cake flour, sugar, baking powder, salt, & baking soda. Using your fingers or a pastry cutter, work the cold butter into the flour until the mixture resembles course crumbs. Add the heavy cream, using your hands or a rubber spatula, stir just until the cream & flour come together to form a moist dough, being careful not to over mix. Sprinkle some of the all-purpose flour on a flat surface & place the dough on top of the flour. Using your hands, pat the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 3-inch round cutter dipped in some remaining flour, cut out rounds, & place on an ungreased baking sheet.(Be sure to press straight downward when cutting the dough- a twisting motion will prevent the dough from rising). Re-form the scraps of dough in order to make 8 biscuits. Using a pastry brush, or something to the like, brush the tops with the melted butter & bake until golden brown, 10 to 12 minutes. Remove from the oven & cool briefly before serving.

SIDE DISHES

CORN PUDDING WITH CHIVES
SOURCE: MARTHA STEWART "FROM YOUR KITCHEN EVERYDAY FOOD" MAGAZINE 11-10-06
PREP TIME: 10 MINUTES
TOTAL TIME: 1 HOUR
YIELDS: 8 SERVINGS

INGREDIENTS:
3 PKGS (10 OZ. EACH) FROZEN CORN, THAWED
3 CUPS MILK
4 LARGE EGGS
1/3 CUP SUGAR
1/2 CUP ALL PURPOSE FLOUR
1/2 TEASPOON GROUND NUTMEG
1/4 CUP THINLY SLICED FRESH CHIVES
SALT
PEPPER

INSTRUCTIONS:
Preheat the oven to 350 degrees. In the blender or a food processor, puree half of the corn with 2 cups of the milk until almost smooth. In a large bowl, whisk the eggs the sugar, flour, nutmeg, & 2 teaspoon salt; whisk in the pure`ed corn mixture, along with remaining corn & 1 cup of milk. Pour mixture into 9 x 13-inch (or other shallow 4-quart) baking dish; sprinkle top with chives. Bake until golden brown around the edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving. Salt & pepper to taste.
**Note**: This dish can be made up to 2 days in advance. Reheat in a 400 degree oven for 25 to 30 minutes or until warmed through.

BACON & CHEDDAR MASHED POTATOES
SOURCE: KRAFTFOODS.COM 4-1-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
YIELDS: 8 SERVINGS (1/2 CUP EACH)

INGREDIENTS:
1 1/2 LBS. POTATOES (ABOUT 4 MEDIUM POTATOES) UNPEELED & QUARTERED
1/2 CUP "MIRACLE WHIP" DRESSING (FOUND NEXT TO THE MAYONNAISE IN YOUR SUPERMARKET)
4 SLICES BACON, CRISPLY COOKED & CRUMBLED
SALT & PEPPER TO TASTE
1/2 CUP SHREDDED MILD CHEDDAR CHEESE
1/4 TEASPOON GARLIC POWDER

INSTRUCTIONS:
Cover the potatoes with water in a large saucepan. Bring to a boil & reduce heat to medium. Cook for 20 minutes or until tender. Drain. Mash the potatoes. Add the dressing, bacon, garlic powder, salt & pepper. Beat until fluffy, & stir in the cheese.
**Substitute**: SUB 3 cloves of minced garlic for the garlic powder.


SOUPS

WHOLE GRAIN CHICKEN NOODLE SOUP
SOURCE: ONHEALTH.COM 4-19-07
YIELDS: 8 SERVINGS

INGREDIENTS:
2 TABLESPOONS OLIVE OIL
2 CUPS SLICED CELERY
2 CUPS SLICED MUSHROOMS
2 CUPS SLICED SWEET ONION
4 SKINLESS, BONELESS CHICKEN BREASTS, ROASTED OR GRILLED (OR SKINLESS MEAT FROM ONE ROTISSERIE CHICKEN)
2 TABLESPOONS MINCED GARLIC
PEPPER TO TASTE
3 CUPS BOILED & DRAINED WHOLE WHEAT BLEND PASTA (RECOMMENDED: "BARILLA PLUS: PENNE PASTA")
8 CUPS LOW-SODIUM CHICKEN BROTH
1 1/2 TABLESPOONS FRESH OR DRIED HERB BLEND ( SUCH AS PARSLEY, SAGE OR OREGANO)

INSTRUCTIONS:
Add the olive oil to a large nonstick saucepan & heat over medium-high heat. Add celery, mushrooms, & onion; saute until vegetables are lightly browned, about 5 minutes. Stir in the shredded chicken, garlic, & black pepper & toss to blend well. Add the pasta, chicken broth & herbs...bring to a gentle boil. Reduce heat to simmer, cover the pot, & let simmer about 10 to 15 minutes. Serve hot.

TUSCAN VEGETABLE SOUP
SOURCE: ONHEALTH.COM 4-19-07
YIELDS: 12 SMALL BOWLS OR 6 LARGE BOWLS

INGREDIENTS:
1 TABLESPOON OLIVE OIL
1 1/2 CUP FINELY CHOPPED ONION (ABOUT 1 LARGE ONION)
1 1/2 TEASPOON DRIED THYME OR 2 TABLESPOONS CHOPPED FRESH CAN BE USED)
3 TEASPOONS MINCED GARLIC
4 CUPS COARSELY CHOPPED GREEN CABBAGE
1 CAN (14.5 OZ.) ITALIAN STYLE STEWED TOMATOES SAVE THE LIQUID)
2 CUPS SLICED CELERY
2 CUPS DICED CARROTS (1/2-INCH PIECES)
8 CUPS LOW-SODIUM CHICKEN BROTH (VEGETABLE OR BEEF BROTH CAN BE SUBSTITUTED)
3 CUPS DICED POTATOES (1/2-INCH PIECES)
1/2 CUP FRESH BASIL
3 CUPS HALF-SLICES OF ZUCHINNI ( CUT ZUCHINNI IN 1/2, THEN CUT INTO SLICES)
1 CAN (15 OZ.) RED KIDNEY BEANS (WHITE KIDNEY BEANS CAN BE USED)--RINSED & DRAINED
GARNISH: SHREDDED PARMESAN CHEESE ( ABOUT 1 TEASPOON PER SERVING)

INSTRUCTIONS:
Heat the olive oil in a large non-stick saucepan over medium heat. Add the onion, thyme & garlic & saute for about 3 to 5 minutes. Stir in the cabbage pieces , the stewed tomatoes(including the liquid), celery & the carrots & saute those for 8 to 10 minutes. From there, stir in the chicken broth, potatoes, basil, zuchinni, & kidney beans, & bring back to a boil. Reduce the heat to a simmer, cover the saucepan & let go for about an hour, checking frequently for water level. Spoon into soup bowls & top each serving with a tablespoon of parmesan cheese.


MAIN DISHES

BRAISED TURKEY SHANKS
SOURCE: PAULA DEEN'S HOME COOKING FOOD NETWORK 8-19-06
DIFFICULTY: EASY
PREP TIME: 30 MINUTES
COOK TIME: 40 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1/4 CUP OLIVE OIL
1 LARGE ONION, DICED
4 TURKEY DRUMSTICKS, FRENCHED
8 OZ. SMOKED SAUSAGE, SLICED
2 TABLESPOONS GARLIC, MINCED
1 CUP SWEET POTATOES, DICED
2 TABLESPOONS GINGER ROOT, MINCED
1 CUP CELERY, DICED
1 CUP SILED OKRA (RESERVE SOME WHOLE OKRA FOR GARNISH)
3 CUPS CHICKEN STOCK
1 LARGE TOMATO, CHOPPED
1 TEASPOON CAYENNE PEPPER
1 1/2 CUPS COOKED COLLARD GREENS
SALT & PEPPER TO TASTE
1 CUP TOASTED UNSALTED PEANUTS

INSTRUCTIONS:
Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks & saute for about 5 minutes. Add the sausage & onions; cook until the onions are transluscent. Add the ginger root, garlic, sweet potatoes, celery, sliced okra, & chicken stock. Reduce the heat. Cover & simmer for 15 to 20 minutes. Add the chopped tomatoes, collard greens & cayenne pepper to taste. Simmer for approximately 10 to 20 minutes longer. Add salt & pepper to taste. Garnish with whole okra & toasted peanuts.

LEMON CHICKEN
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
YIELDS: 4 SERVINGS

INGREDIENTS:
1 (3 LB.) WHOLE CHICKEN, HALVED
1 CUP LEMON JUICE
1/2 CUP OILVE OIL
1 1/2 TEASPOON RED WINE VINEGAR
1 TEASPOON MINCED GARLIC
1/4 TEASPOON DRIED OREGANO
1 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
2 TABLESPOON CHOPPED FRESH PARSLEY

INSTRUCTIONS:
Broil the chicken until done. Mix together the lemon juice, olive oil, vinegar, garlic, oregano, salt, & pepper. Cut the chicken into smaller pieces & place on a baking sheet that has sides. Pour the lemon juice mixture over the chicken & toss to coat. Broil for approximately 3 to 5 more minutes. Remove the chicken from the broiler & keep warm. Pour the sauce into a heavy saucepan, stir in the parsley & boil for one minute. Pour sauce over chicken & serve.




MISC. RECIPES/ DIPS/ MARINADES

SWEET 'N SASSY CHEESE SPREAD
SOURCE: SUNDAY COUPON INSERT 12-13-06
PREP TIME: 5 MINUTES
COOK TIME: 2 - 3 MINUTES
COOL TIME: 15 MINUTES
YIELDS: 6 TO 8 SERVINGS

INGREDIENTS:
1/2 CUP KARO DARK OR LIGHT CORN SYRUP
1/8 TEASPOON SALT
1/2 CUP DRIED FRUIT MIX**
1/4 CUP SLIVERED ALMONDS
1 TEASPOON CRUSHED RED PEPPER
1/2 TEASPOON ALMOND EXTRACT
1 PKG. (8 OZ.) CREAM CHEESE
ASSORTED CRACKERS
**ANY COMBINATION OF DRIED FRUIT CAN BE USED SUCH AS RAISINS, DATES, CHERRIES, CRANBERRIES, CURRANTS, CHOPPED APRICOTS, ETC.**

INSTRUCTIONS:
Mix syrup, salt, fruit, almonds, & crushed red pepper in a sauce pan. Heat to a simmer, stirring to blend all ingredients. Remove from the heat; stir in the almond extract & let cool to room temperature. Place cream cheese on a serving platter. Top with the fruit mixture. Smear on crackers & serve.

HOT TACO DIP
SOURCE: http://WWW.RECIPEFORTOGETHERNESS.COM 12-13-06
PREP TIME: 5 MINUTES
BAKE: 50 MINUTES
YIELDS: 20
PREHEAT OVEN: 325 DEGREES TO 350 DEGREES

INGREDIENTS:
2 CUPS SOUR CREAM
2 PKGS (8 OZ EACH) CREAM CHEESE, SOFTENED
2 CUPS (8 OZ EACH) MEXICAN STYLE 4-CHEESE, SHREDDED
1 PKG. TACO SEASONING MIX
1 CAN (4.5 OZ) SLICED BLACK OLIVES, DRAINED
1 CAN (14.5 OZ) DICED TOMATOES, DRAINED
1 CAN (4 OZ) DICED GREEN CHILES, DRAINED
1/2 CUP GREEN PEPPER, CHOPPED (OPTIONAL)
COOKING SPRAY
TORTILLA CHIPS

INSTRUCTIONS:
Beat the sour cream, cream cheese, & the mexican cheese blend in a large bowl with an electric mixer until well combined. Stir in remaining ingredients; pour into a baking dish that has been sprayed with cooking spray. Bake in a preheated oven at 325 degrees to 350 degrees for 45 to 50 minutes or until hot & bubbly. Serve with tortilla chips.

10-MINUTE APPETIZER SPREAD
SOURCE: KRAFTFOODS.COM 3-3-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 24 SERVINGS (2 TABLESPOONS EACH)

INGREDIENTS:
1 PKG. CREAM CHEESE, SOFTENED
1/2 CUP MAYONNAISE

MIX & MATCH TO THIS OPTIONS OR MAKE UP YOUR OWN:

MEXICAN STYLE:
1/2 CUP CHUNKY SALSA 4-CHEESE MEXICAN STYLE CHEESE
1 CUP CHOPPED TOMATOES
1 CUP SHREDDED LETTUCE
------------------------------------------------------------------------------------------------------------------------------
GREEK STYLE:
1 CUP CHOPPED TOMATOES CRUMBLED FETA CHEESE W/ GARLIC & HERB
1 CUP CHOPPED CUCUMBERS
1/4 CUP SLICED BLACK OLIVES
----------------------------------------------------------------------------------------------------------------------------------
ITALIAN STYLE:
1/4 CUP PESTO SAUCE SHREDDED ITALIAN STYLE 5-CHEESE BLEND
1/4 CUP CHOPPED ARTICHOKES
1 CUP CHOPPED ROASTED PEPPERS
OR
1/2 CUP PIZZA SAUCE SHREDDED ITALIAN STYLE 5-CHEESE BLEND
1/4 CUP SLICED PEPPERONI
1/2 CUP CHOPPED GREEN PEPPER
--------------------------------------------------------------------------------------------------------------------------
INSTRUCTIONS:
Mix cream cheese & the mayonnaise until well blended. Spread on a dinner plate or serving platter.Layer toppings over cream cheese mixture. Sprinkle with one cup of extra cheese. Serve with crackers, chips, or fresh cup up vegetables.



DRINKS

CRUISIN' COOLER
SOURCE: SANDRA LEE'S SEMI-HOMEMADE FOOD NETWORK 8-14-06
DIFFICULTY: EASY
PREP TIME: 3 MINUTES
YIELDS: 1 SERVING

INGREDIENTS:
1 CUP SPORTS DRINK (RECOMMENDED "GATORADE")
1 CUP GINGER ALE
SPLASH OF APPLE JUICE
CRUSHED ICE

INSTRUCTIONS:
Blend allthe ingredients together in a blender. Pour into a tall glass & serve immediately.

1, 2, 3 HOT CHOCOLATE
SOURCE: KRAFTFOODS.COM
RECIPE RATING: 4 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 6 SERVINGS, 1 CUP EACH

INGREDIENTS:
6 CUPS COLD MILK
1 PKG. (4-SERVING SIZE) CHOCOLATE FLAVOR INSTANT PUDDING/PIE FILLING
6 TABLESPOONS WHIPPED TOPPING, THAWED

INSTRUCTIONS:
Pour milk into a medium saucepan. Add dry pudding mix; beat with a wire whisk for one minute. Bring just to a simmer on medium heat, stirring frequently with the wire whisk. Pour evenly into six mugs; top with whipped topping.
**Serving a Crowd**: Double the recipe, keep warm in a slow cooker, with a ladle & mugs handy, OR spoon whipped topping into a pretty bowl set over ice.
**Substitute**: Prepare are as directed, using fat free milk & light or nonfat whipped topping.

CAKES/COOKIES/ETC.

APPLE-CINNAMON WALNUT MUFFINS
SOURCE: KRAFTFOODS.COM
RECIPE RATING: 4 STARS
PREP TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
YIELDS: 12 SERVINGS, 1 MUFFIN EACH

INGREDIENTS:
1 1/2 CUPS ALL PURPOSE BAKING MIX (RECOMMENDED: "BISQUICK")
2 1/4 CUPS BRAN FLAKES, DIVIDED
1/4 CUP + 2 TABLESPOON FIRMLY PACKED BROWN SUGAR, DIVIDED
3/4 CUP CHOPPED WALNUTS, DIVIDED
1/2 CUP CINNAMON FLAVORED APPLESAUCE
3/4 CUP FAT FREE MILK
1 EGG, LIGHTLY BEATEN

INSTRUCTIONS:
Preheat the oven to 400 degrees. Combine the baking mix, 2 cups of the cereal, 1/4 cup of the sugar, & a 1/2 cup of the chopped walnuts in a large bowl. Add the applesauce, milk, & the egg & stir just until dry ingredients are moistened. Spoon the batter evenly into a paper-lined medium muffin pan, filling each cup about 3/4 full. Combine remaining 1/4 cup cereal, 1/4 cup walnuts & 2 tablespoons brown sugar. Sprinkle over the batter. Bake for 18 to 20 minutes or until a wooden toothpick comes out clean. Serve warm or cooled.

DESSERTS & SNACKS

COURTSIDE CARAMEL CORN
SOURCE: YAHOO FOOD
SUBMITTED: BY TRUDY, HOMESTATE ILLINOIS FOR NEWSLETTER #2 4-20-07
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
YIELDS: 22 SERVINGS

INGREDIENTS:
6 QUARTS POPPED POPCORN
2 CUPS PACKED BROWN SUGAR
1 CUP BUTTER OR MARGARINE
1 1/2 CUPS CORN SYRUP
1 TEASPOON SALT
1 TEASPOON VANILLA EXTRACT
1/2 TEASPOON BAKING SODA

INSTRUCTIONS:
Place popcorn in a large bowl & set aside. In a saucepan, combine brown sugar, butter, corn syrup, & salt; bring this to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in the vanilla & the baking soda & mix well. Pour syrup mixture over popcorn & stir until well coated. Pour into two well greased 13 x 9-inch baking pans. Bake, uncovered at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely. Store in an airtight container or plastic bags.

DOUBLE DIPPIN FRUIT
SOURCE: FROM SAVON PHARMACIES 11-16-06
START TO FINISH: 15 MINUTES

INGREDIENTS:
1 CONTAINER (4 OZ) VANILLA PUDDING (THE PREPARED PUDDING CUP)
3 TABLESPOONS CARAMEL ICE CREAM TOPPING
1/2 TEASPOON VANILLA
1/4 OF AN 8-OZ CONTAINER FROZEN LIGHT WHIPPED DESSERT TOPPING, THAWED
3/4 CUP LOW-FAT GRANOLA
ASSORTED FRESH FRUIT (APPLES, BANANA CHUNKS, STRAWBERRIES, ETC)

INSTRUCTIONS:
For caramel dip: In a medium bowl, combine the pudding caramel topping, & vanilla; stir until smooth. Fold in the whipped topping. To serve, spoon the caramel dip into a serving bowl. Pace the granola in another serving bowl. Serve with fruit. Dip fruit in caramel, then into the granola.
**Note**: Dip makes everything taste better to children. Get them eating fresh fruit by letting them dip it twice, once in creamy caramel & then in crunchy low-fat granola!

OAT AND NUT CRUNCH MIX
SOURCE: SAVON PHARMACIES 11-16-06
PREP: 10 MINUTES
BAKE : 20 MINUTES
COOL: 30 MINUTES
YIELDS: 5 CUPS ( 20 SERVINGS)

INGREDIENTS:
4 CUPS SWEETENED OAT SQUARE CEREAL OR BROWN SUGAR-FLAVORED OAT BISCUIT CEREAL
1/2 CUP SLICED ALMONDS
2 TABLESPOONS BUTTER OR MARGARINE, MELTED
1/2 TEASPOON APPLE PIE SPICE
DASH SALT
1 CUP DRIED CHERRIES AND OR LIGHT RAISINS

INSTRUCTIONS:
In a 15 x 10 x 1-inch baking pan, combine the cereal and almonds. In a small bowl, stir together the melted butter, apple pie spice, & salt. Drizzle the butter mixture over the cereal mixture; toss to coat. Bake in a 300 degree oven for about 20 minutes or until the almonds are toasted, stirring once during the baking process. Cool in the pan on a wire rack for 20 minutes. Stir in the dried cherries. Cool completely. Store in a tightly covered container at room temperature for up to one week.
**Note**: Satisfy the young snack monsters in your home with this sweetly spiced mix made from oat cereal, almonds, & dried cherries.

PIES

AMAZING WHITE CHOCOLATE COCONUT CUSTARD PIE
SOURCE: KRAFTFOODS.COM 3-9-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: TOTAL TIME: 55 MINUTES
YIELDS: 8 SERVINGS

INGREDIENTS:
3 SQUARES PREMIUM WHITE BAKING CHOCOLATE, MELTED & COOLED SLIGHTLY
2 CUPS MILK
2 TEASPOONS VANILLA
1/2 CUP SUGAR
1/2 CUP ALL-PURPOSE BAKING MIX (RECOMMENDED"BISQUICK")
4 EGGS
1/4 CUPS (1/2 STICK) BUTTER OR MARGARING, SOFTENED
1 1/3 CUPS (3 1/2 OZ.) FLAKED COCONUT

INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease a 9-inch pie plate & set aside. Place all ingredients except the coconut in a blender container & cover. Blend on low speed for 3 minutes. Pour into the pie plate & sprinkle with the coconut. Bake in lower 1/3 of the oven for 45 minutes or until the center of the pie is set & the top is golden brown. Cool completely on a wire rack. Store in the refrigerator.

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TASTY BLENDS:

Make your own seasonings...it's easier than you think. Check this out:

**MAKE THIS:
Apple Pie Spice,
1 tsp.
FROM THIS:
1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice, & a dash of ginger
**MAKE THIS:
Cajun Seasoning,
1 tablespoon
FROM THIS:
1/2 tsp. white pepper, 1/2 tsp. garlic powder, 1/2 tsp. garlic powder, 1/2 tsp. ground red pepper, 1/2 tsp. paprika, & 1/2 tsp. ground black pepper
**MAKE THIS:
Fresh snipped herbs,
1 tablespoon
FROM THIS:
1/2 to 1 tsp. dried herbs
**MAKE THIS:
Poultry seasoning,
1 tsp.
FROM THIS:
3/4 tsp. dried sage, 1/4 tsp. dried thyme
**MAKE THIS:
Pumpkin pie Spice,
1 tsp.
FROM THIS:
1/2 tsp. ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp. ground allspice, 1/8 tsp. ground nutmeg


Feedback & comments are always welcome, preferrably encouraged. Welcome to the new members....Della & Carolyn referred by Trudy. Hope everyone is enjoying the newsletter. Contributions are welcome for the upcoming newsletter, please have them emailed to me by Friday afternoon please. Have a great week.

Keep Cooking,
Kristine AKA Auntie2atrio on StartSampling.com
San Diego, California

PS: The next newsletter I am going to be going to some other recipe websites & dig a little deeper into what I have..so thanks again for your patience.