RECIPES OF THE WEEK
APPLE CREAM PIE
4 cups thinly sliced peeled tart apples
2 Tbsp. sugar
2 Tbsp. lemon juice
¼ cup butter
1 package (8 ounces) cream cheese, softened
1½ cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 tsp. grated lemon peel
1 pastry shell (9 inches), baked
¼ cup apricot preserves or strawberry jelly, melted
In a large skillet, sauté apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
BRAISED BRUSSELS SPROUTS
2 pounds fresh brussels sprouts
2 bacon strips, diced
1 medium onion, chopped
1 cup chicken broth
1 tsp. caraway seeds
¼ tsp. salt
1/8 tsp. pepper
Trim brussels sprouts and cut an “X” in the core of each. Place in a saucepan and cover with water; bring to a boil. Cook for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Sauté onion in the drippings until tender. Stir in broth, caraway seeds, salt and pepper. Simmer, uncovered, until liquid has almost evaporated. Drain sprouts. Add sprouts and bacon to onion mixture; toss.
Yield: 8 servings
This recipe plus many others are in our cookbook that is for sale in the market.
These cookbooks are also available in the market |
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Apple Sampler |
Zucchini Sampler |