English Walnut Pie Tasty Recipes

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English Walnut Pie

"My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it."

Ingredients :

• 3 eggs
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 3/4 cup light corn syrup
• 1 cup chopped walnuts
• 1/4 cup butter
• 1 (9 inch) deep dish pie crust

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

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Knefla Soup I Tasty Recipes

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Knefla Soup I

"I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe."

Ingredients :

• 6 potatoes, peeled and chopped
• 2 onions, chopped
• 1 carrot, sliced
• 1 stalk celery, sliced
• 4 cubes chicken bouillon
• 1 tablespoon dried parsley
• 5 cups water
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/3 cup margarine
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1 cup milk
• 1 (12 fluid ounce) can evaporated milk

Instructions :

Prep :	Cook : 6M	Ready in :

• In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
• In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
• Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• Add evaporated milk, stir and serve.

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Toll House Pie II Tasty Recipes

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Toll House Pie II

"Great for a child's birthday party. Serve with whipped cream or ice cream."

Ingredients :

• 1/3 cup shortening
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons cold water
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 cup butter, melted and cooled
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

Instructions :

Prep :	Cook : 8M	Ready in :

• Cut shortening into 1 cup flour and salt until particles are size of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1 to 2 teaspoons more of water can be added, if necessary.
• Gather pastry into ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inch larger than inverted 9x1-1/4 inch pie plate. Fold pastry into quarters. Place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1inch from rim of plate. Fold and roll pastry under, even with plate. Flute.
• Preheat oven to 325 degrees F (165 degrees C).
• In large bowl, beat eggs until foamy. Add 1/2 cup flour and brown and white sugars. Beat until well-blended. Blend in butter. Stir in chocolate morsels and walnuts. Pour into the pastry-lined pie plate.
• Bake at 325 degrees F (165 degrees C) until set, about 1 hour. Serve warm with whipped cream or ice cream. Makes about 8 to 12 servings.

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Sweet Potato Casserole III The Best Recipes

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Sweet Potato Casserole III

"This is an easy sweet potato side dish with pecans and cornflakes!"

Ingredients :

• 2 pounds mashed sweet potatoes
• 2 eggs
• 1 1/2 cups white sugar
• 1/4 cup butter
• 1/3 cup sweetened condensed milk
• 1 cup cornflakes cereal, crumbled
• 1/2 cup chopped pecans
• 1/4 cup butter
• 3 tablespoons brown sugar

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart casserole dish with non-stick cooking spray.
• Combine the sweet potatoes, eggs, white sugar, 1/4 cup of the butter or margarine and the milk. Mix until well blended. Spoon sweet potato mixture into the prepare casserole dish.
• Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the crushed cornflakes, pecans, remaining 1/4 cup butter or margarine, and brown sugar to taste. Sprinkle over the top of the baked sweet potatoes and return to the oven and bake for another 15 minutes or until lightly browned.

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Tartar Sauce II Popular Recipes

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Tartar Sauce II

"This is a traditional tartar sauce complete with hardboiled egg and capers. Can be stored in the refrigerator for up to 3 days."

Ingredients :

• 1 cup mayonnaise
• 1/3 cup sweet pickle relish
• 1 tablespoon minced capers
• 1 hard-cooked egg, chopped
• salt to taste
• salt and white pepper to taste
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

• In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill.

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Quick Veggie Soup The Best Recipes

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Quick Veggie Soup

"A quick and hearty meatless soup that doesn't take much time. To really make this soup hearty add leftover cooked pasta, pot roast or chicken."

Ingredients :

• 1 (46 fluid ounce) can tomato juice
• 4 potatoes, peeled and cubed
• 1 (2 pound) package frozen mixed vegetables
• 1 onion, finely diced
• 4 cubes beef bouillon
• 2 cups water
• ground black pepper to taste

Instructions :

Prep :	Cook : 7M	Ready in :

• In a large stock pot combine tomato juice, potatoes, mixed vegetables, onion, bouillon cubes, water and season with pepper. Bring to a boil and then simmer until potatoes are done, approximately 30 to 40 minutes.

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Chocolate Chip Walnut Pie Tasty Recipes

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Chocolate Chip Walnut Pie

"A VERY rich chocolate and walnut pie. Milk or mini chocolate chips may be used instead of semisweet chips. Be sure to cool the pie shell before filling."

Ingredients :

• 3/4 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 cup semi-sweet chocolate chips
• 1 cup coarsely chopped walnuts
• 1 (9 inch) pie shell, baked
• 1/2 cup heavy cream, chilled
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
• To Make Spiced Cream: Mix together whipping cream, confectioners' sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.

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Classic Alfredo Sauce Popular Recipes

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Classic Alfredo Sauce

"A satisfying sauce you can use on any type of pasta - dry or fresh."

Ingredients :

• 3 tablespoons butter
• 8 fluid ounces heavy whipping cream
• salt to taste
• 1 pinch ground nutmeg
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 egg yolk
• 2 tablespoons grated Parmesan cheese

Instructions :

Prep :	Cook : 2M	Ready in :

• Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

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All Day Versatile Sauce Popular Recipes

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All Day Versatile Sauce

"I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize convenience whenever possible so I use pre minced and jarred herbs. You can use what ever your preference is for meat, whether it be ground turkey meatballs or chicken Italian sausage. It will always be a hit with your family and friends! Try serving with your favorite pasta."

Ingredients :

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/2 pound beef neck bones
• 1 (29 ounce) can tomato sauce
• 1 (14.5 ounce) can stewed tomatoes
• 2 (6 ounce) cans tomato paste
• 3 cups water
• 1 pound lean ground beef

Instructions :

Prep :	Cook : 6M	Ready in :

• In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
• Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
• Before serving, remove neck bones and discard.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Empanadas I Tasty Recipes

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Empanadas I

"This is a fairly quick and easy recipe for empanadas. A friend recently gave it to me, and my whole family loved them!!! Just about any kind of fruit, including melon, is fine. Or make the meat filling by using your favorite type of meat. Make one of the fillings or double the dough and make both!"

Ingredients :

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons water
• 2 1/2 cups peeled, cored and sliced apples
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 yellow onion
• 1 green bell pepper
• 1 tablespoon olive oil
• 8 ounces tomato paste
• 1/2 cup water
• 1 tablespoon distilled white vinegar
• 1 pound lean steak, cut into 1 inch cubes

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

• To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
• To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
• To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
• Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

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Squash Pie The Best Recipes

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Squash Pie

"A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy."

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 1 cup white sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch salt
• 1 tablespoon butter, melted
• 1/2 teaspoon ground ginger
• 2 cups hot milk
• 2 pounds butternut squash
• 3 eggs

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
• Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Lemonade Pie III Popular Recipes

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Lemonade Pie III

"Makes a good cool dessert for a hot summer day."

Ingredients :

• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk
• 1 (9 inch) prepared graham cracker crust

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

Notes :

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Creamed Cottage Cheese Pie The Best Recipes

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Creamed Cottage Cheese Pie

"Nutty and light cheese pie!"

Ingredients :

• 1 (9 inch) pie shell
• 1 1/2 cups cottage cheese, creamed
• 4 tablespoons melted butter
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon zest
• 2 eggs
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)
• 1/4 cup milk

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 400 degrees F (205 degrees C).
• Separate the eggs.
• Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
• Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
• Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.

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Baked Pasta Tasty Recipes

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Baked Pasta

"My children request this recipe often!"

Ingredients :

• 1 (16 ounce) package dry pasta
• 1 pound lean ground beef
• 3 cloves garlic, minced
• 2 (15 ounce) cans tomato sauce
• 12 ounces brown gravy
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup shredded mozzarella cheese

Instructions :

Prep :	Cook : 8M	Ready in :

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

Notes :

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Dried Apricot Pie The Best Recipes

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Dried Apricot Pie

"Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream."

Ingredients :

• 18 ounces dried apricots
• 1 3/4 cups water
• 1 tablespoon cornstarch
• 1 tablespoon orange liqueur
• 1 3/4 cups white sugar
• 1 recipe pastry for a 9 inch double crust pie

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Preheat oven to 400 degrees F (205 degrees C).
• Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
• Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
• Bake at 400 degrees F (205 degrees C) for 1 hour.

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Zucchini Soup I Tasty Recipes

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Zucchini Soup I

"A delicious soup served anytime."

Ingredients :

• 2 tablespoons margarine
• 2 onions, chopped
• 2 potatoes, peeled and diced
• 8 zucchinis, chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground white pepper
• 4 cups chicken broth
• 1 cup whole milk
• 1/4 cup dry potato flakes
• 1 tablespoon soy sauce
• 4 tablespoons chopped fresh dill weed

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

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Posole Stew Popular Recipes

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Posole Stew

"This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico."

Ingredients :

• 8 ounces blue corn posole
• 2 quarts water
• Salt to taste
• 3 cloves garlic, minced
• 10 drops hot pepper sauce
• 1 1/2 pounds pork loin, cut into 1 inch cubes
• 3 tablespoons ketchup
• 2 tablespoons diced green chile pepper
• 1 tablespoon dried minced onion
• 3 carrots
• 1/3 large eggplant, diced
• 1 onion, chopped
• 2 yellow squash, chopped
• 3 cloves garlic, minced

Instructions :

Prep :	Cook : 7M	Ready in :

• Soak the posole in 6 cups of salted water overnight. Drain and rinse.
• In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
• Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.

Notes :

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Never-Ever-Fail Meringue The Best Recipes

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Never-Ever-Fail Meringue

"Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered."

Ingredients :

• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 cup boiling water
• 1 teaspoon vanilla extract
• 3 egg whites
• 6 tablespoons white sugar
• 1 pinch salt

Instructions :

Prep : 10M	Cook : 8M	Ready in : 55M

• Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
• Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
• Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

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Jeff Davis Pie I The Best Recipes

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Jeff Davis Pie I

"This is an old southern recipe."

Ingredients :

• 1 3/4 cups white sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• 1 pinch ground nutmeg
• 1/2 cup butter
• 4 eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

• Mix together the sugar, flour and spices. Stir in butter. Beat in eggs and add milk and vanilla. Mix well.
• Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 degrees F (205 degrees C), then reduce heat to 350 degrees F (175 degrees C) and bake 30 minutes more or until pie sets.

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Ukrainian Borscht Popular Recipes

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Ukrainian Borscht

"This soup is a must for those who enjoy a beet/vegetable soup. It takes about 1 hour to prepare and cook but it is well worth the time. I have found that cooking the various ingredients separately enhances the flavor of the borscht and it does not get mushy. However, you may also cook all ingredients together in the order as listed if you are pressed for time."

Ingredients :

• 6 cups water
• 1 cup white kidney beans
• 4 medium beets, peeled and shredded
• 6 cups water
• 4 large carrots, shredded
• 3 cups water
• 3 potatoes, peeled and diced
• 2 cups water
• 2 stalks celery, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 4 cups water
• 2 tablespoons chicken bouillon powder
• 4 cups chicken broth
• 1/2 cup dry potato flakes
• 1 teaspoon ground black pepper
• 2 tablespoons soy sauce
• 4 tablespoons chopped fresh dill weed
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Instructions :

Prep :	Cook : 20M	Ready in :

• In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.
• Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.
• Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.
• In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.
• In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.
• Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.

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Pumpkin Crisp Popular Recipes

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Pumpkin Crisp

"If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier."

Ingredients :

• 1 (18.25 ounce) package yellow cake mix
• 1 egg
• 1/2 cup butter, melted
• 1 (29 ounce) can pumpkin puree
• 2 eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2/3 cup evaporated milk
• 3/4 cup white sugar
• 1/2 cup butter, softened

Instructions :

Prep : 30M	Cook : 18M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
• In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
• In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

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Sauerkraut Meatball Soup The Best Recipes

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Sauerkraut Meatball Soup

"My Mom has been making this for years. It may not sound very good, but give it a try. It's delicious!"

Ingredients :

• 2 pounds ground beef
• 1 cup bread crumbs
• 1 egg, lightly beaten
• 1 tablespoon white wine (optional)
• 1 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 quarts water
• 9 cubes chicken bouillon
• 1 (12 fluid ounce) can evaporated milk
• 1 1/4 cups water
• 3/4 cup margarine
• 1 1/2 cups all-purpose flour
• 1 (16 ounce) can sauerkraut with juice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H10M

• In a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt. If you are using white wine also add at this time. Using your hands shape mixture into small balls. Cook in a large skillet over medium heat until brown; set aside.
• In a large stock pot bring 3 quarts water and bouillon cubes to a boil.
• In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.
• Place flour in a medium bowl. Whisk a small amount of the warm milk mixture into the flour to form a smooth paste. Then whisk the flour mixture into the remaining warm milk mixture in the saucepan.
• Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. Simmer over low heat 30 minutes. Serve hot.

Notes :

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Veal Stew The Best Recipes

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Veal Stew

"Absolutely delicious stew and low fat too. Serve with fresh crusty bread."

Ingredients :

• 1 pound veal, trimmed and cubed
• 1 tablespoon olive oil
• 1 onions, quartered
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3/4 cup fresh sliced mushrooms
• 1 bay leaf
• 2 cups dry white wine
• salt and pepper to taste

Instructions :

Prep :	Cook : 4M	Ready in :

• In large saucepan, heat olive oil and brown veal. Add onions, green, red and yellow peppers, mushrooms, bay leaf and wine. Bring mixture to a boil, reduce heat, cover and simmer for two hours, stirring occasionally. Season with salt and pepper and serve.

Notes :

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Tasty Tuna Burgers Tasty Recipes

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Tasty Tuna Burgers

"These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!"

Ingredients :

• 1 (5 ounce) can tuna, drained
• 1 egg
• 1/2 cup Italian seasoned bread crumbs
• 1/3 cup minced onion
• 1/4 cup minced celery
• 1/4 cup minced red bell pepper
• 1/4 cup mayonnaise
• 2 tablespoons chili sauce
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 4 hamburger buns
• 1 tomato, sliced
• 4 leaves of lettuce (optional)

Instructions :

Prep : 22M	Cook : 4M	Ready in : 30M

• Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
• Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
• Serve on buns with tomato slices and lettuce leaves, if desired.

Notes :

• Editor's Note:
• The original can of tuna was 6 ounces and has since been reduced to 5 ounces due to manufacturer's change. Amounts of bread crumbs, mayonnaise, and seasoning may need to be slightly reduced.

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Lori's Beef and Spaghetti Macaroni Popular Recipes

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Lori's Beef and Spaghetti Macaroni

"A change from plain old spaghetti. Very moist even as a leftover."

Ingredients :

• 4 ounces macaroni
• 1 pound lean ground beef
• 1 onion, chopped
• 1/2 cup mayonnaise
• 1 (28 ounce) jar spaghetti sauce
• 1/2 cup shredded Cheddar cheese

Instructions :

Prep :	Cook : 8M	Ready in :

• In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain.
• In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
• To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.

Notes :

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Wilma's Clam Chowder The Best Recipes

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Wilma's Clam Chowder

"A chunky, delicious chowder with a back-east taste."

Ingredients :

• 1 (6.5 ounce) can minced clams
• 1/4 cup water
• 4 potatoes, diced
• 1 onion, finely diced
• 2 cups milk
• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons butter
• 1 tablespoon dried parsley
• 1/4 teaspoon dried thyme
• 1/2 teaspoon Old Bay Seasoning TM
• 1/8 teaspoon celery salt
• ground black pepper to taste
• 1 cup crushed saltine crackers

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
• Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
• Simmer until soup is about to boil, be careful not to let it boil. Serve hot.

Notes :

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Blueberry or Cherry Dessert The Best Recipes

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Blueberry or Cherry Dessert

"Great to feed a lot of people at a potluck. Great-grandma gave recipe to me. This is a rectangular cheesecake."

Ingredients :

• 1/2 cup butter
• 2 cups white sugar
• 36 graham crackers, crushed
• 4 eggs
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla extract
• 2 (21 ounce) cans blueberry pie filling
• 1 (16 ounce) package frozen whipped topping, thawed

Instructions :

Prep : 30M	Cook : 28M	Ready in : 1H50M

• Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
• Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
• Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
• Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

Notes :

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Seafood Pea-Asta Salad The Best Recipes

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Seafood Pea-Asta Salad

"This is a quick and easy recipe and oh-so-tasty!"

Ingredients :

• 1/2 cup mayonnaise
• 1/4 cup Italian-style salad dressing
• 2 tablespoons grated Parmesan cheese
• 2 cups black-eyed peas, rinsed and drained
• 8 ounces fusilli pasta
• 1 cup crabmeat
• 1 cup broccoli florets, parboiled
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomatoes
• 1/4 cup chopped green onions

Instructions :

Prep :	Cook : 6M	Ready in :

• Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
• In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
• Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

Notes :

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Frosty Pumpkin Pie The Best Recipes

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Frosty Pumpkin Pie

"Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half."

Ingredients :

• 1 (9 inch) pie crust, baked
• 1 cup pumpkin puree
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 quart vanilla ice cream, softened

Instructions :

Prep :	Cook : 8M	Ready in :

• Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.

Notes :

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Pesto Pasta Tasty Recipes

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Pesto Pasta

"Easy to make, but full of flavor! Good hot or cold."

Ingredients :

• 1/2 cup chopped onion
• 2 1/2 tablespoons pesto
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package pasta
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 5M	Cook : 8M	Ready in : 15M

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Notes :

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Apricot Lentil Soup Popular Recipes

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Apricot Lentil Soup

"Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter."

Ingredients :

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/3 cup dried apricots
• 1 1/2 cups red lentils
• 5 cups chicken stock
• 3 roma (plum) tomatoes - peeled, seeded and chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 2 tablespoons fresh lemon juice

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

• Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
• Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
• Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

Notes :

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Greek Penne and Chicken Tasty Recipes

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Greek Penne and Chicken

This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.

Ingredients :

• 1 (16 ounce) package penne pasta
• 1 ½ tablespoons butter
• ½ cup chopped red onion
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 (14 ounce) can artichoke hearts in water
• 1 tomato, chopped
• ½ cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4 M	Ready in : 50M

Notes :

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Chocolate Chip Cookie Pie Popular Recipes

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Chocolate Chip Cookie Pie

"This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream."

Ingredients :

• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 cup butter, melted
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1 (9 inch) pie shell

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 325 degrees F (165 degrees C).
• In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Mocha Cheese Pie The Best Recipes

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Mocha Cheese Pie

"This is a very easy recipe to make and is very full of flavor!! I do believe all will love it! This pie is at its best when garnished with whipped topping and chocolate curls."

Ingredients :

• 8 ounces semisweet chocolate chips
• 1 tablespoon instant coffee powder
• 1 tablespoon boiling water
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup white sugar
• 3 eggs
• 1/4 cup frozen whipped topping, thawed
• 1 (9 inch) pie shell

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C).
• In a double boiler, over hot (not boiling) water, melt chocolate morsels; stir until smooth, and set aside.
• In a cup, dissolve coffee in 1 tablespoon boiling water.
• In a large bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Add melted chocolate and coffee; mix well, then blend in frozen whipped topping.
• Pour mixture into pie shell and bake in preheated oven for 35 to 40 minutes. Turn oven off and allow pie to stand in oven with door ajar for 15 minutes. Remove from oven and let cool. Refrigerate 20 to 30 minutes before serving. Garnish with whipped topping and chocolate curls just prior to serving, if desired.

Notes :

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Cory's Best Calamari Tasty Recipes

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Cory's Best Calamari

"My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family's favorite foods. Simple yet very delicious."

Ingredients :

• 2 pounds squid, cleaned and sliced into rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 pinch ground black pepper

Instructions :

Prep : 20M	Cook : 5M	Ready in : 30M

• Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
• Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
• Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.

Notes :

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Cherry Pie III The Best Recipes

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Cherry Pie III

"This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category."

Ingredients :

• 2 cups all-purpose flour
• 1 cup shortening, chilled
• 1/2 cup cold water
• 1 pinch salt
• 2 cups pitted sour cherries
• 1 1/4 cups white sugar
• 10 teaspoons cornstarch
• 1 tablespoon butter
• 1/4 teaspoon almond extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

• Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
• Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
• Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
• Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Sugar Cream Pie II Tasty Recipes

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Sugar Cream Pie II

"This is my all time favorite pie. My Grandma always made it. My Mom wasn't much of a baker, so now it is up to me to bake it. I hope you enjoy it as much as I do."

Ingredients :

• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 7 tablespoons all-purpose flour
• 2 cups evaporated milk
• 1 recipe pastry for a 9 inch single crust pie
• 1 tablespoon butter, diced
• 1/4 teaspoon ground nutmeg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Mix the sugars, flour, and milk. Pour into crust. ( Grandma always mixed the ingredients directly in the unbaked pie crust, but I have better luck mixing it with a mixer and transferring it to the crust. )
• Dot with butter and sprinkle with nutmeg to look pretty. Bake 300 - 325 degrees F (150 - 165 degrees C) for 1 hour.

Notes :

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Loaded Potato Soup I The Best Recipes

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Loaded Potato Soup I

"Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!"

Ingredients :

• 8 potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 8 cups milk
• 1/4 cup chopped onion
• 1 (8 ounce) container sour cream
• 1/2 cup shredded Cheddar cheese
• salt and pepper to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

• Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
• While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
• Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Notes :

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Rose Galletta's Ricotta Pie Popular Recipes

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Rose Galletta's Ricotta Pie

"Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!"

Ingredients :

• Filling:
• 1 1/2 pounds ricotta cheese
• 6 eggs, separated
• 1/2 cup white sugar
• 1/4 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• Crust:
• 2 cups all-purpose flour
• 6 tablespoons white sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter
• 1/4 cup milk
• 1 egg
• 2 tablespoons lemon zest

Instructions :

Prep : 40M	Cook : 8M	Ready in : 5H25M

• To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
• Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.

Notes :

• You can reduce the fat and calories by using part skim ricotta, skim milk, and margarine. The reduced fat version is as wonderful as the original version.

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Black Bing Cherry Pie Popular Recipes

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Black Bing Cherry Pie

"A wonderful rich pie perfect for those covered dish dinners or to impress special holiday company."

Ingredients :

• 1 (14 ounce) can sweetened condensed milk
• 1/2 pint heavy whipping cream
• 2 lemons, juiced
• 1 cup chopped pecans
• 1 (16.5 ounce) can pitted Bing cherries, drained
• 1 (9 inch) prepared graham cracker crust

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H20M

• In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
• In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
• Pour into crust and chill in refrigerator for at least 4 hours before serving.

Notes :

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Chicken And Artichoke Penne With A White Sauce Popular Recipes

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Chicken And Artichoke Penne With A White Sauce

A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!

Ingredients :

• 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 (8 ounce) can artichoke hearts in water, drained
• 8 fresh mushrooms, sliced
• ¾ (6 ounce) can black olives, drained and chopped
• 1 pinch paprika
• 1 tablespoon olive oil
• 10 ounces penne pasta
• 2 cups homemade bechamel sauce

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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Scallop Blankets Appetizer Tasty Recipes

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Scallop Blankets Appetizer

"Marinated scallops wrapped in bacon and then broiled."

Ingredients :

• 1/2 pound scallops
• 2 tablespoons sherry
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 6 slices bacon, cut in half
• 6 water chestnuts, sliced
• 1 green onion, cut into 1 inch pieces

Instructions :

Prep : 15M	Cook : 5M	Ready in : 1H

• In a large bowl, stir together sugar and sherry. Add scallops to the bowl, and marinate for 30 minutes.
• Remove scallops from marinade, and sprinkle with salt. Center a scallop or scallop piece, a slice of water chestnut, and a slice of scallion on a piece of bacon. Wrap, and secure with a toothpick. Arrange on a broiling pan.
• Place pan under broiler for 10 minutes, turning once, until bacon is golden and cooked.

Notes :

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Colonial Innkeeper's Pie The Best Recipes

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Colonial Innkeeper's Pie

"This is a cake in a pie crust with a delicious chocolate layer. Serve warm with ice cream or sweetened whipped cream. Pecans may be substituted for the walnuts."

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 1 1/2 (1 ounce) squares unsweetened chocolate
• 1/2 cup water
• 2/3 cup white sugar
• 1/4 cup butter
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup chopped walnuts

Instructions :

Prep :	Cook : 8M	Ready in :

• In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
• Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.
• Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.

Notes :

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Butternut Squash Soup Tasty Recipes

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Butternut Squash Soup

"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."

Ingredients :

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Pumpkin and Split Pea Soup Popular Recipes

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Pumpkin and Split Pea Soup

"This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg."

Ingredients :

• 1 pound yellow split peas
• 1 onion, diced
• 4 onions, thinly sliced
• 4 tablespoons margarine
• 6 cups chicken stock
• 1 pound peeled, seeded and diced sugar pumpkin
• 1 pound salt beef, fat removed and diced
• 1 green chile pepper, chopped
• 3 dashes aromatic bitters

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H

• Rinse and pick over the yellow split peas and soak overnight in clear water.
• Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
• Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

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Raspberry Pie III Tasty Recipes

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Raspberry Pie III

"A wonderful way to use those raspberries growing in the yard."

Ingredients :

• 1 recipe pastry for a 9 inch double crust pie
• 4 cups raspberries
• 1 cup white sugar
• 2 1/2 tablespoons tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 teaspoons butter
• 1 tablespoon half-and-half cream

Instructions :

Prep : 30M	Cook : 8M	Ready in : 7H10M

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
• Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
• Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

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