Fresh Blueberry Pie

Sorce	Clayster
Caloric	:1 Serving: Calories 410 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4 1/2g, Trans Fat 3g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 57g (Dietary Fiber 4g, Sugars 24g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitam
Ingridients	Prep Time:30 min Start to Finish:2 hr Makes:8 servings Pastry 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 3/4 cup sugar 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon, if desired 6 cups blueberries 1 tablespoon lemon juice 1 tablespoon butter or margarine, if desired
Instructions	1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 water can be added if necessary). 2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. 5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

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Scrumptious Apple Pie

Sorce	rakstampthai
Caloric	:1 Serving: Calories 480 (Calories from Fat 260 ); Total Fat 29 g (Saturated Fat 6 g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 51 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 6 %; Calcium 0%;
Ingridients	Prep Time:45 min Start to Finish:2 hr 20 min Makes:8 servings Pastry 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 1/3 to 1/2 cup sugar 1/4 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 8 cups thinly sliced peeled tart apples (8 medium) 2 tablespoons butter or margarine
Instructions	1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 water can be added if necessary). 2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate. 5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. 6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Tempting Pumpkin Pie

Sorce	KSean Fury
Caloric	:1 Serving: Calories 290 (Calories from Fat 140); Total Fat 15g (Saturated Fat 5g, Trans Fat 2g); Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 19g); Protein 7g Percent Daily Value*: Vitamin A 170%; Vitami
Ingridients	Prep Time:20 min Start to Finish:6 hr 35 min Makes:8 servings Pastry 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Sugar Filling 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk
Instructions	1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge. 4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended. 5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. 6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

Praline Pumpkin Pie

Sorce	laflor@kaospilot.dk
Caloric	:1 Serving: Calories 360 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 5 g); Cholesterol 65 mg; Sodium 310 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 8 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:35 min Start to Finish:5 hr 35 min Makes:8 servings Pastry 1 cup Gold Medal® all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 2 eggs 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk Cinnamon-Pecan Streusel 1/3 cup packed brown sugar 1/3 cup chopped pecans 1 tablespoon butter or margarine, softened 1/2 teaspoon ground cinnamon
Instructions	1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. 4. In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly. 5. Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

Rainbow Sherbet Roll

Sorce	rajaxone
Caloric	:1 Serving: Calories 215 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 280 mg; Total Carbohydrate 48 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Ir
Ingridients	Prep Time:15 min Start to Finish:7 hr 50 min Makes:12 servings 1 package Betty Crocker® 1-step white angel food cake mix 1 1/4 cups cold water Powdered sugar 1 1/2 cups raspberry sherbet, softened 1 1/2 cups orange sherbet, softened 1 1/2 cups lime sherbet, softened
Instructions	1. Preheat oven to 350ºF. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper. 2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan. 3. Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour. 4. Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

Antipasto Kabobs

Sorce

Juul

Ingridients

8 ea Salami -- casing removed 2 tb Lemon juice -- freshly Squeeze 8 ea Pepper, pickled, mild -- sm 1 tb Vinegar -- balsamic 2 ea Zucchini -- quarter Crosswise 1/4 ts Oregano -- dried 16 ea Olives, black -- pitted 1 ea Garlic, clove -- minced 16 ea Tomatoes, cherry -- washed 1/4 ts Salt Drained 1/4 ts Pepper, fresh ground -- White 1/3 c Oil -- olive | Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish.

ALL DAY CHICKEN

Sorce

itomic

Ingridients

2 tablespoons Frozen OJ 2 cups Chicken stock 1 teaspoon Salt 1/4 teaspoon Pepper 1/2 cup Tomato paste 2 tablespoons Soy sauce 2 tablespoons Brown sugar 2 Cloves garlic -- minced 1 dash Allspice Remaining ingredients: 4 pounds Chicken -- breasts and thighs 1/4 pound Mushrooms -- sliced 2 tablespoons Margarine or butter 11 ounces (1 can) mandarin orange Sections -- drained 1/2 Of a medium-large bell Pepper -- sliced lengthwise 1/4 teaspoon Ground ginger 3 tablespoons Cornstarch 1/4 cup Cold milk 1/4 cup Cold water |Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

Back Bay Scallops

Sorce

metalic

Ingridients

1/2 pound Fresh bay scallops 1/4 cup Flour 1/2 teaspoon Salt 1/8 teaspoon Pepper 1/4 cup Milk 1/4 cup Butter 1 1/2 tablespoons Bread crumbs|1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes. 6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven and heat at FULL POWER another 5 minutes. Serves 2.

Chilled Shrimp Fettuccine

Sorce

praxis

Ingridients

8 ounces uncooked fettuccine 8 ounces frozen peeled and deveined cooked medium shrimp -- thawed and drained 1 tablespoon lemon juice 3/4 cup fat-free mayonnaise or salad dressing 1/4 cup chopped fresh parsley 1/4 cup finely chopped red onion (about 1 small) 1/4 cup fat-free Italian dressing 1 teaspoon Creole or Cajun seasoning 1/2 teaspoon pepper |Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss shrimp and lemon juice in large bowl. Mix remaining ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover and refrigerate 1 to 2 hours to blend flavors.

Antipasto Pasta Salad

Sorce

lordrunt

Ingridients

1 pound shell, bowtie or elbow macaroni pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni, chopped 1/2 pound Asiago or Italian sharp cheese, diced 1 (6 ounce) can black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, diced 3 ripe tomatoes, chopped 1 (.6 ounce) Italian dressing mix (Good Seasons) 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt ground black pepper|Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.