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RICE SALAD

~Submitted by Robyn, Auckland, New Zealand

Be generous with the vegetables in this salad, Leftovers keep well for later use, but may need a little extra dressing added just before serving.

1 cup (185 g/6 oz) long-grain (Basmati) rice
2 ?? cups (625 ml/20 fl oz) water
?? tsp salt
1 Tbsp Dijon mustard
2 Tbsp wine vinegar
3 Tbsp olive or other oil
2-3 stalks celery
about 4 spring onions
4-8 radishes
?? cup drained whole-kernel canned corn
about ?? cup chopped parsley

Put rice, water and salt in a heavy pan with a tight-fitting lid. Bring to the boil, then lower the heat and cook very gently, without stirring, until the rice is tender and nearly all water absorbed. Watch carefully during the last few minutes. Drain if necessary.

Mix the mustard, vinegar and oil, and stir into the warm or cold drained rice with a fork. Chop the raw vegetables into rice-sized pieces, and toss them, the corn and the chopped parsley through the salad. Serve in lettuce cups or in a bowl lined with lettuce leaves.


OLD-FASHIONED FISH PIE

~Submitted by Robyn, Auckland, New Zealand

Once you have the pie assembled, you can put it aside to bake later or you can heat it through straight away.

For 4 servings:

About 750 g (1 lb 10 oz) potatoes
2 eggs, hard-boiled
2 leeks (about 600g/1 lb 6 oz)
2 tsp butter
?? cup (60 ml/2 fl oz) water
1 (310 g/11 oz) can smoked fish fillets
2 Tbsp butter
?? tsp curry powder
2 Tbsp flour
1 ?? cups (375 ml/12 fl oz) liquid (see below)
milk for mashed potatoes
2 Tbsp grated Parmesan cheese

Peel the potatoes thinly, cut them into quarters and boil them until tender in a covered saucepan in lightly salted water. Wash the eggs, and put them in to hard-boil while the potatoes cook, remove them after 10-15 minutes.

Cut the carefully washed leeks into 1 cm ( ?? inch) slices. Remove the dark outer leaves as you get further up the leek, but slice the tender inside leaves, too. Put the leeks with the 2 teaspoons butter and the water, in a covered pan. Cook for about 5 minutes or until tender-crisp, and still bright green, then drain, reserving liquid.

Open the can of fish, drain off and reserve the liquid, and break the drained fish into chunks in a lightly buttered or sprayed ovenware casserole dish, about 18x23 cm (7x9 inches). Spread the cooked, drained leeks over the fish, and add the hard-boiled egg, chopped into pieces.

Put the fish liquid and leek cooking liquid in a measuring cup, and make up to 1 ?? cups (375 ml/12 fl oz) with milk.

In the empty leek saucepan, melt the second measure of butter with the curry powder, then add the flour, and heat until it bubbles. Stir in a third of the liquid and heat constantly until it comes to the boil, add the next third, and stir and heat until it boils again, then add the remaining liquid, and repeat. Let the sauce simmer gently for about 5 minutes. Taste. Sauce should have a mild but interesting flavor, and need no extra seasoning. Pour over the fish, leek, and egg. Mix carefully and spread evenly over the dish.

Drain and mash the potatoes, adding as much milk as you need to get a smooth, creamy mixture. Spoon over fish and sauce mixture, sprinkle top with the Parmesan cheese, then roughen surface with a fork.

Reheat at about 180??C (350??F), until potato topping is lightly browned and crisp, and bottom is bubbling. This should take about 20 minutes if the fish pie has just been prepared, or 30-45 minutes if pie has been made ahead and refrigerated.

Variation:

For a thicker fish layer, use fish from 2 cans if preferred, but discard all the liquid from 1 can, or sauce will be too salty. Do not change the quantities of any other ingredients.


MUSHROOMS BOURSIN

~Submitted by Terry, TX

2 lbs. mushrooms caps
1/2 stick butter
1 lb sausage ( I like Jimmy Dean Special Recipe)
5 oz. Boursin Cheese
1/4 cup milk (2% or higher)
Salt & Pepper to taste

Saut?© mushroom caps in butter 2 minutes. Cook sausage until done and crumbly in separate skillet--drain well. Mix sausage, cheese and milk until blended. Add salt and pepper to taste (I find that it usually does not need
salt). Stuff mushroom caps with mixture and broil until hot and bubbly.


ASPARAGUS WITH BRIE SAUCE

~Submitted by Terry, TX

1 lb (450 g) asparagus
2 T (30 ml) butter
2 T (30 ml) flour
1 cup (250 ml) milk
6 oz (170 g) ripe Brie cheese, rind removed
Salt and white pepper to taste
A grating of fresh nutmeg

Boil or steam the asparagus until just tender and bright green. Meanwhile, melt the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 minutes, then stir in the milk. Bring to a boil, stirring frequently. Cut the rind less cheese into pieces and add to the sauce, stirring until melted. Season with salt, white pepper, and nutmeg. Spoon the sauce over the cooked asparagus and serve immediately. Serves 4 to 6.


COUNTRY TOMATO SOUP

~Submitted by Larry Holmes, Ontario, Canada

?? cup (1/2 stick) butter
2 cups minced leek (white part only)
2 ?? quarts rich beef stock
3 pounds ripe tomatoes (about 10 medium)
peeled, cored, seeded and chopped (juice
reserved and strained)
5 tablespoons red wine vinegar
?? cup sugar
1/3 cup dry white wine
3 heaping tablespoons cornstarch
salt and freshly ground pepper

?? cup uncooked tiny pears (optional garnish)
?? cup minced green onion (optional garnish)

Melt butter in heavy large saucepan over medium-high heat. Reduce heat to low and add leek. Cover and let sweat until transparent (do not brown), about 10 to 14 minutes. Add stock and reserved strained tomato juice and simmer another 10 minutes. Stir in vinegar and sugar. Combine wine and cornstarch in small mixing bowl, stirring until well blended. Whisk cornstarch mixture into soup. (Soup can be prepared ahead up to this point,
covered and refrigerated.) Add chopped tomatoes and simmer 3 to 5 minutes. Season with salt and pepper.

To serve, ladle soup into tureen or individual serving bowls, garnish with peas and onions, if desired.

Serves 12.


GREEN BEANS IN RED PEPPER BUTTER

~Submitted by Larry Holmes, Ontario, Canada

Red Pepper Butter:
2 tablespoons (1/4 stick) butter
2 red bell peppers, shredded

?? cup (1 ?? sticks) butter, room temperature
?? cup onion reserved from Herbed Sausage
and Onion Dressing (see preceding recipe)
juice of 1 lemon
salt and freshly ground pepper

3 pounds green beans, washed and trimmed
2 tablespoons (1/4 stick) butter
3 red bell peppers, cored, seeded and cut julienne

For Butter: Melt butter in medium saucepan over medium-high heat. Add shredded peppers and saut?© until crisp-tender. Transfer to platter using slotted spoon and set aside.

Combine ?? cup butter with onion in processor and mix well. Add saut?©ed peppers, lemon juice, salt and pepper and mix until smooth, 30 seconds.

Bring 2 quarts water to boil in large saucepan over high heat. Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired). Drain beans well; place in ice water and let soak 2 or 3 minutes then drain again.

Ten minutes before serving, melt 2 tablespoons butter in large saucepan over medium-high heat. Add julienne peppers and saut?© 2 minutes. Reduce heat to low, add green beans and half of red pepper butter, stirring to blend well. Save remaining red pepper butter for future use with vegetables. Cover and simmer until beans are heated through, about 3 to 4 minutes. Transfer to large serving bowl and serve immediately.

Serves 12


OYSTER STEW

~Submitted by Dorine S. Houston, Philadelphia, PA
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Hi, Maggie. Perhaps this is part of East Coast tradition, since I have never heard of it from people in other areas. We do it here, though; I know people from Boston to Virginia who consider it important. And that is starting Christmas dinner with oyster stew. I created this recipe in 1978 after experimenting with several
recipes and wanting to make an ideal oyster stew. In many ways it resembles the one probably made by my New England foremothers in the 17th and 18th centuries with its fresh, whole ingredients in their natural form. They most assuredly used nutmeg, as in the colonial era it was immensely popular in creamy dishes. I don't know if they would have had Hungarian paprika to garnish it with, but the flavor of Hungarian sweet paprika is too special not to use it here.

4 dozen oysters

4 oz. unsalted butter
1 small onion, minced
2 stalks celery, finely minced
1 quart whole milk
1 pint half and half
A few gratings fresh nutmeg
Salt and freshly ground white pepper to taste
1 pint cream

8-10 pats unsalted butter
Sweet Hungarian paprika (the real thing, please)
Chopped fresh flat-leaf parsley

Put the oysters in a huge bowl of cold water, sprinkle the top with cornmeal and refrigerate an hour. Lift the oysters out with a slotted spoon and clean out the bowl. You will see sand in the bottom. Make sure the bowl is free of sand then repeat. Repeat until no more sand appears in the bottom of the bowl. You may like to leave it in the refrigerator over night after the 3rd rinsing if there is still sand.

Hold each oyster over a bowl and shuck it so its juices fall into the bowl. Put the oyster body into another bowl and discard the shells. (Or save the prettiest ones to wash thoroughly and use in the kitchen.)

Do not skip this step. It is essential that the oysters (and other shellfish) disgorge their sand so it doesn't make your soup gritty.

Melt the butter over medium heat in a heavy-bottomed non-reactive pot. Stir in the onion and celery; cook until tender. Scoop to one side and put the oysters in the pan. Cook until their edges curl. Pour in the milk and simmer 5 minutes. Add the half and half and simmer very gently for 5 minutes. Add nutmeg, salt and pepper.
Turn off the heat and finish by stirring in the cream. Adjust seasoning.

Serve the soup in a soup tureen, garnished with the pats of butter (they should melt into golden pools), then the paprika and finally the parsley.


TOASTY CHEESE AND ONION SNACKS

~Submitted by Leasa, IA

Hello a2z folks. After perusing Linda's edition on appetizers, just thought I'd send this one in. I've had it for years, don't remember where I got it. But it is quick, easy and relatively inexpensive. ~Leasa

1 loaf cocktail rye bread
2 C shredded sharp cheddar
1 C mayo (DON'T USE MIRACLE WHIP)
1/3 C diced green onions

Toast bread on one side. Combine remaining ingreds until well blended. Spread cheese mixture on untoasted side of bread. Broil 2-4 mins until bubbly and golden brown.

I've also used mozzarella cheese and it works well too. Just make sure to use REAL mayo.. the Miracle Whip gives it a funky taste.


OVEN BAKED CANDIED SWEET POTATOES

~Submitted by Richard, Bradenton, FL

Oven Baked Candied Sweet Potatoes will be the highlight of your special holiday meal. The natural sweetness of sweet potatoes goes so well with the flavors of pumpkin pie spice and vanilla.
Prep Time: 15 minutes
Cook Time: 60 minutes
Makes 7 (1 cup) servings

Ingredients:
1/2 cup brown sugar
1 teaspoon McCormick?® Pumpkin Pie Spice
3 pounds sweet potatoes, peeled and cut into 1-inch pieces (7 to 8 cups)
2 tablespoons orange juice
1 teaspoon McCormick?® Pure Vanilla Extract
2 tablespoons butter or margarine, cut up

Directions:

1. Preheat oven to 350?°F.* Combine brown sugar and pumpkin pie spice in a large bowl; add potatoes and toss well. Spread in a 9x13-inch baking dish.

2. Combine orange juice and vanilla extract; pour evenly over potatoes. Dot potatoes with butter.

3. Cover and bake 40 minutes. Remove from oven and stir. Bake uncovered an additional 15-20 minutes or until potatoes are fork tender.

Tip: Prepare potatoes up to 2-3 hours ahead and reheat before serving.

*If desired, bake in 325?°F oven covered for 45 minutes, then uncovered for 15-20 minutes.


SWEET POTATO CRISP

~Submitted by Richard, Bradenton, FL

Prep Time: 20 min
Total Time: 1 hr min
Makes: 8 servings

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350?°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.

MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.

BAKE 35 to 40 minutes or until heated through.

Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

Variation
Prepare as directed, substituting 10x6-inch baking dish for the 1-1/2-quart casserole dish.

NUTRITION INFORMATION

Nutrition (per serving)
Calories 430 Total fat 21g Saturated fat 11g Cholesterol 50mg Sodium 210mg Carbohydrate 58g Dietary fiber 5g Sugars 32g Protein 5g Vitamin A 150%DV Vitamin C 20%DV Calcium 6%DV Iron 15%DV


HERB BREAD

~Submitted by Lillian, FL

Source: Betty Crocker Picture Cookbook, 1956

Measure into a mixing bowl:

?? C warm water. Add, stirring to dissolve:
1 pkg. active dry yeast

Stir in:

?? C lukewarm water
2 Tbsp sugar
1?? tsp salt
1 egg
?? tsp nutmeg
1 tsp sage
2 tsp caraway seeds
2 Tbsp soft shortening
half of 3 to 3?? C sifted flour

Stir with spoon until smooth. Add enough remaining flour to handle easily. Mix with hand. Turn onto lightly floured board; knead, let rise and shape into loaf. .Place into a greased loaf pan (9 x 5 x 3") and let rise until almost doubled, about 1 hour. Bake at 375?? for 45 minutes or until dark brown.

Makes 1 loaf


RAISIN SAUCE FOR BAKED HAM

~Submitted by Lillian, FL

Melt in saucepan, over low heat:

2 Tbsp butter

Blend in:

2 Tbsp flour

Remove from heat and stir in:

2 C apple cider
?? C seedless raisins
?? tsp ground cloves.

Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat: Serve hot over ham.


LEE'S POTATO FILLING

~Submitted by Maxine, PA and FL

2 C. hot mashed potatoes
1 egg, well beaten
1 qt. stale bread (cubed)
2 T. melted butter
1/2 cup celery
1 onion, minced
1 T. minced parsley
1 t. salt
1/2 t. poultry seasoning
pepper to taste

Mix together the potatoes and egg. Soak bread in cold water and lightly squeeze dry. Add to the potato mixture. Melt butter and saute celery and onion until tender. Stir in the other ingredients and mix well and add to the potato mixture.

Bake 20 minutes at 350 degrees or until heated and browned. Can be prepared the day before. (I usually nuke it at the last minute.)


SCALLOPED CORN

~Submitted by Maxine, PA and FL

1 can creamed corn
2 eggs, separated
1 T. Flour
1 C. milk
salt, pepper
1 heaping T. sugar

Add egg yolks to corn.

Make white sauce by mixing flour, sugar and milk and cooking until thickened. Cool slightly and add to corn. Season corn mixture and fold in beaten egg whites.

Bake 30-40 minutes at 350 degrees. Double for 2 quart casserole.

My quick 'n lazy way:

Dump a can of creamed corn and a can of whole kernel corn (drained) into 2 quart casserole. Stir in flour and sugar. Slightly beat eggs in empty corn can (no need to dirty another dish). Stir in a little milk with the eggs and dump it and remaining milk into corn. Season with salt, pepper and a pinch or two of nutmeg. Nuke 7 minutes. Stir and nuke until it's thickened but not set. It will cook and set up more.


CASSATTA ----Italian Cake

~Submitted by Carol, Renton, WA

INGREDIENTS

Plain Sponge Cake
1.25 pounds Ricotta Cheese
2 cups Sugar
2 teaspoons Vanilla extract
1 ounce Creme de Cacao (or Godiva or Kahlua Liqueur)
1 ounce dark rum (Meyer's is a good one)
1 tablespoon shaved chocolate (Ghiradelli works well)
2 tablespoons of orange, lime and lemon zest

Place the ricotta cheese, sugar, vanilla and mix well using a wooden spoon. When the mixture is smooth add the shaved chocolate and fruit zests and continue to mix well. In a square glass dish and line it with sponge cake. Add the liquor(s) over it and coat it (you may wish to use more liquor to drench it). Then pour ricotta cream over cake and top with more cake slices. Refrigerate for at least 5 hours, overnight is best. Flip over on a serving dish, and sprinkle with confectioners sugar.


VENETIAN LAYERED COOKIES

~Submitted by Carol, Renton, WA

1 can (8 oz.) almond paste (not marzipan)

1-1/2 cups butter, softened

1 cup sugar
4 eggs, separated
1 tsp. almond extract

2 cups flour
1/4 tsp. salt

10 drops green food coloring

8 drops red food coloring

1 jar (12 oz.) apricot preserves
5 oz. semisweet chocolate

Preheat oven to 350-degrees F.

Grease three 13x9x2-inch baking sheets. Line with wax paper; grease paper.

Break up the almond paste in a large bowl with a fork.

Add butter, sugar egg yolks, and almond extract.

Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt.
Beat egg whites in another bowl until stiff peaks form.

Fold into almond mixture.

Remove 1-1/2 cups batter and spread evenly into one of the prepared baking sheets.

Remove another 1-1/2 cups batter and tint with green food coloring.

Spread evenly into second prepared sheet.

Add red food coloring to remaining 1-1/2 cups batter and spread into third sheet.

Bake for 15 minutes or until edges are lightly golden.

Immediately remove cakes from pans onto wire racks. Cool thoroughly.

Place green layer on upturned baking sheet.

Heat apricot preserves in a small saucepan and strain.
Spread half the preserves over the green layer to edges.

Place yellow layer on top.

Spread with remaining preserves.

Place red layer, top-side up, on yellow layer.

Cover with plastic wrap. Weight down with a large wooden cutting board or heavy tray.

Refrigerate overnight.

Melt chocolate.

Trim cake edges even.

Frost top layer with chocolate. Cut into strips 1-inch wide by 2-inches long.


PLUM PUDDING WITH RUM HARD SAUCE

~Submitted by Pam, OH

Makes 8 to 10 servings

1/2 c regular flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/2 c margarine
3/4 c fine dry bread crumbs
3 eggs
3/4 c firmly packed light brown sugar
1 Tbs grated orange rind
1 package (8 oz.) pitted dates, cut up
1 c seedless raisins
1 c chopped pecans
1/2 c currants
1 8 oz. container mixed chopped candied fruits
1 can (1 lb. 14 oz.) purple plums, drained, pitted, chopped

Grease an 8 cup mold and dust evenly with granulated sugar tapping out any excess. Sift flour, soda, cinnamon, cloves, and salt into a small bowl; stir in bread crumbs.

Cream margarine with brown sugar until fluffy light in a large bowl; beat in eggs, one at a time, then stir in plums and orange rind. Stir in flour mixture until blended; fold in dates, raisins, candied fruits, pecans, currants. Spoon into prepared mold.

Cover with lid, or foil, or transparent wrap, or doubled waxed paper fastened with string to keep it tight. Place on a rack or trivet in a kettle or steamer; pour in boiling water to cover half the depth of the mold. Cover tightly.

Steam for 4 1/2 hours or until pudding is firm and inserted skewer comes out clean.

Keep water gently boiling during entire time adding more boiling water if necessary. Cool pudding in mold for 5 minutes. Loosen around edge with knife and invert onto a serving plate. Let stand about 15 minutes. Garnish with spoonfuls of rum hard sauce.

Rum Hard Sauce

Beat 1/2 cup margarine with 1 1/2 cup sifted confectioner's powdered sugar and make 2 Tbs light rum until creamy and fluffy in a small bowl. Makes about 1 1/4 cups.


HERBED MUSHROOM STUFFING

~Submitted by Pam, OH

Pam pulled this one out of the newspaper. Bill liked it a lot, so we kept it, but then he likes anything with parsley!

Makes about 3 quarts:

1 pound fresh mushrooms, sliced
2 cups diced celery
1 1/2 cups chopped onion
1/2 cup margarine or butter
1/2 to 3/4 cup water
5 teaspoons Wyler's Chicken Flavor Instant Bouillon (or 5 cubes)
12 to 14 cups dry bread cubes (mix pumpernickel, wheat, white, & rye)
1-8 ounce can water chestnuts, drained and coarsely chopped
1 Tablespoon chopped parsley (or parsley flakes)
2 teaspoons poultry seasoning
1/4 teaspoon pepper

In a skillet, cook mushrooms, celery, and onion in margarine until tender. Add water and bouillon. Cook until bouillon dissolves. In a large bowl, combine remaining ingredients. Stir in bouillon mixture. Stuff turkey before roasting. Place remaining stuffing in a greased baking dish; bake at 3500 F. for about 30 minutes. Refrigerate leftovers.


CANADIAN DREAM BARS

~Submitted by Shirley, WA State

8X8 greased pan 300F oven

Crust:
1/2 c. real butter
1 c. flour
1/2 c. dark brown sugar

Mix the above and pat into your prepared pan. Bake 10 minutes. Remove from oven and increase heat to 325 F.

Filling:
2 large eggs
1c. brown sugar Packed
3 tbs. flour
1 tsp. vanilla
1/2 tsp salt
1 c. chocolate bits
1 c. chopped coarse walnuts
1/2 c. drained and chopped maraschino cherries (optional)

Mix up and pour over crust. Bake for 20 min or golden. Cool before cutting into squares.


CHEWY FRUITCAKE BARS

~Submitted by Shirley, WA State

2 c. Bisquick baking mix or use your own
2 tbs. white sugar
1/4 c. real butter
1 c. Angel Flaked coconut
2 c. cut up candied fruit mix
1 c. snipped dates
1 c. chopped nuts (walnut, hazelnut, pecans, brazil, or almonds)
1 -14 oz of Eagle brand Condensed Milk or Carnation or homemade

Heat oven to 350F. Mix the baking mix and sugar. Cut in the butter like pie crust. Press mixture with flour hands into a jelly roll pan. 15X10X1 or so.

Bake 10 minutes.

Sprinkle coconut over baked layer. Layer on the nuts and fruit. Drizzle the Condensed milk over the top. Bake until light golden brown, about 25 to 30 minutes. Cool completely and cut into bars. Make 70 bars 2X1 inches.


HOMEMADE CONDENSED MILK

~Submitted by Shirley, WA State

1 C. powdered dry milk
1/3 to 1/2 c. boiling water
3 T. real butter
2/3 c. white sugar or use1/3 c. honey
pinch. salt

Place all but the boiling water into a blender. (Please Note: Add 1/2 c. water for the sugar or 1/3 c. for the honey as it is liquid already.) Now pour in boiling water and blend. This recipe make 14 oz.


CHERRY-CHOCOLATE CANDY

~Submitted by Pat, Auburn, WA

This makes a lovely presentation in a variety of candies. The bright pink-red is cheery.

Bottom Layer:
1/2 cup butter
5-2/3 oz. evaporated milk
2 cups sugar
13 or 14 large marshmallows

Bring to boil; boil for 5 minutes. Remove from heat; stir in 6 oz cherry chips and stir until dissolved.

Top Layer:
3/4 cup peanut butter
12 oz. chocolate chips
1 tsp. butter

Cook over double boiler until chocolate chips are dissolved. Stir in 10 oz. Spanish peanuts and pour over cooled bottom layer and chill.


RASPBERRY JELL-O SALAD

~Submitted by Pat, Auburn, WA

This is very similar to recipes I've seen for Strawberry salad; however, the raspberries give this an extra tang.

Mix:
2 cups crushed pretzels
4 tbsp. sugar
3/4 cup melted margarine or butter

Press into a 13 x 9 pan and bake 15 minutes at 350?° F.

Mix:

1 8-oz pkg. cream cheese
1/2 cup powdered sugar
1 8-oz jar marshmallow creme
1 envelope Dream Whip (I use Cool Whip)

Spread on cooled crust.

Jell-O part:

1 large pkg. raspberry Jell-O
2 cups boiling water
1 10 oz pkg. frozen raspberries

Chill until almost set and pour over the cream mixture.

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For Two...

BAKED APPLE SNACK

Your home will smell like fresh apple pie while this easy dessert is baking.

Serving: 1
Prep Time: 10 minutes minutes
Cook Time: 60 minutes
Total Time: 70 minutes

apple
brown sugar
cinnamon
raisins

1. Wash and core one apple per person.

2. Place apples upright in a baking dish.

3. Fill centers of apples with raisins and brown sugar.

4. Sprinkle some cinnamon on top.

5. Bake for one hour at 180 degrees.

Based on individual serving:
Calories: 167
Total Fat: 2 g
Carbohydrates: 44 g
Protein: 1 g