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Our
Favorite Recipes
FRENCH TOAST with BERRIES
2/3 cup milk
2 large eggs
3 tbsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
vegetable oil for frying
6 slices Texas toast-style bread
3 cups mixed fresh berries (such as
blueberries, raspberries and quartered
strawberries)
2 tbsp. confectioners’ sugar
1. In a medium bowl, whisk together milk,
eggs, sugar, vanilla and cinnamon.
2. In a medium skillet, pour oil to a depth
of 1/4 inch; heat over medium heat until
oil is shimmering.
3. Dip both sides of bread in egg mixture,
and carefully place in hot oil. Fry for 1
minute per side or until golden brown.
4. Spoon 1/2 cup berries over each slice of
French toast, and sprinkle with confectioners’
sugar.
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TWO-POTATO GRATIN
1 lg. red onion
1 tbsp. olive oil
Salt and pepper
1 1/2 lbs. baking potatoes (about 3 med.)
12 oz. sweet potato (about 1 med.)
5 oz. Gruyère cheese, shredded (1 1/2 c.)
1 cup half-and-half
2 tsp. cornstarch
1 tbsp. margarine or butter
1. Preheat oven to 400°F.
2. Trim and peel onion, keeping root end
intact. Cut onion into thin wedges
through root end. In 12-in. skillet, heat
oil on medium. Add onion in single layer
and sprinkle with 1/8 teaspoon salt.
Cook 6 minutes or until golden brown
and just tender, turning often; cool
slightly.
3. Meanwhile, peel potatoes, cut into
1/8-in. thick rounds. Arrange half of
potatoes and half of onion in shallow
2-quart baking dish in single layer,
overlapping slices. Sprinkle with half of
Gruyère. Arrange remaining potatoes
and onion on top, creating pattern if
desired.
4. In 2-quart saucepan, whisk half and half
into cornstarch to dissolve. Add
margarine and 1/4 teaspoon each salt
and black pepper. Heat on medium-high
until bubbles begin to form around
edge, whisking. Pour over potato mixture.
Cover with foil; bake 30 minutes.
Uncover, sprinkle remaining Gruyère on
top, and bake 25 minutes or until golden
and bubbling.
5. Cool slightly to serve warm, or cool to
room temperature, cover, and refrigerate
up to overnight. Reheat, covered, at
350°F. for 40 minutes or until hot. |
PARMESAN-CRUSTED DRUMSTICKS
1/4 cup Dijon mustard
2 tbsp. light mayonnaise
1 tbsp. water
1 tsp. Worcestershire sauce
1 sleeve round buttery crackers, crushed
(about 1 1/2 cups)
1/2 cup grated Parmesan cheese
3/4 tsp. smoked paprika
1/2 tsp. salt
10 chicken drumsticks
1. Preheat oven to 400°. Place a wire rack
in a rimmed baking sheet. Spray rack
with nonstick cooking spray.
2. In a small bowl, combine mustard,
mayonnaise, 1 tablespoon water and
Worcestershire sauce. In a shallow dish,
combine crushed crackers, cheese,
paprika, and salt.
3. Brush drumsticks with mustard mixture
to coat. Dredge drumsticks in cracker
mixture to coat, and place on prepared
rack.
4. Bake for 30 to 40 minutes or until
chicken is golden brown and cooked
through. Serve immediately. |
CRISP CUCUMBER and BASIL SALAD
1 cup white wine vinegar
1 cup water
2 tbsp. sugar
1 tsp. salt
2 seedless cucumbers, thinly sliced (about
4 cups)
1 pint cherry tomatoes, halved
1 tbsp. chopped fresh basil
1. In a large bowl, whisk together vinegar,
1 cup water, sugar, and salt. Add cucumbers
and tomatoes, tossing to coat.
Cover and refrigerate for at least 1 hour
or until ready to serve. Stir in basil just
before serving. |
SALMON with LEMON-HORSERADISH SAUCE
2 tsp. vegetable oil
1 whole (3 1/2 lbs.) boneless side of
salmon
Salt and pepper
3/4 cups dry white wine
1 lemon
1 cup light sour cream
1 jar (6 oz.) prepared horseradish, drained
1/ 2 cup packed fresh flat-leaf parsley
leaves, finely chopped, plus sprigs for
garnish
1 clove garlic, crushed with press
1/2 cup heavy or whipping cream
Lemon and cucumber slices for garnish
1. Preheat oven to 425°F. Line 18” by 12”
jelly-roll pan with parchment paper.
Lightly brush parchment with oil.
2. Place salmon skin-side down on parchment;
sprinkle with 1/4 teaspoon salt
and 1/4 teaspoon freshly ground black
pepper. Place pan on oven rack. Pour
wine into pan around salmon. Cover pan
with foil. Bake 20 to 25 minutes or until
fish is opaque throughout.
3. From lemon, grate 1/2 teaspoon peel
and squeeze 2 teaspoons juice. In large
bowl with mixer on medium speed, mix
sour cream, horseradish, parsley, garlic,
lemon peel, lemon juice and 1/2 teaspoon
salt until combined. Add cream;
beat until soft peaks form. Transfer to
serving bowl. Cover with plastic wrap;
refrigerate up to 1 day.
4. Remove foil from pan with salmon; bake,
uncovered, 5 minutes. Cool slightly.
Using corners of parchment, gently
lift salmon out of pan and place onto
serving platter. Carefully slide parchment
from underneath salmon; discard
parchment. Cover with plastic wrap and
refrigerate at least 4 hours or until cold,
up to 1 day. To serve, garnish salmon
with lemon and cucumber slices and
parsley sprigs; serve with horseradish
sauce. |
LONDON BROIL with ROASTED POTATOES
1/3 cup orange juice
1/4 cup minced fresh rosemary
1/4 cup olive oil
3 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
2 pounds London broil
Easy Roasted Potatoes
1. In a large resealable plastic bag,
combine orange juice, rosemary, olive
oil, garlic, salt, and pepper. Add London
broil; seal bag, and refrigerate at least 4
hours or up to 24 hours.
2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill
to medium-high heat (350° to 400°).
Remove meat from marinade, discarding
marinade.
3. Grill meat, covered with grill lid, for 7 to
8 minutes per side or until a thermometer
inserted in thickest portion registers
135°. Let stand for 10 minutes before
slicing across the grain. Serve with Easy
Roasted Potatoes. |
EASY ROASTED POTATOES
1 (3-pound) bag new potatoes
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1. Preheat oven to 425°. Line a rimmed
baking sheet with aluminum foil. Cut
potatoes into 1-inch pieces.
2. In a large bowl, combine potatoes, olive
oil, salt, and pepper, tossing gently
to coat. Spread in a single layer on
prepared pan. Bake for 20 to 25 minutes
or until tender and browned. Serve immediately. |
BAKED EGG SANDWICHES
8 large eggs
1 1/2 cups shredded white cheddar
cheese
3 tbsp. chopped fresh chives
1 tsp. salt
1/2 tsp. ground black pepper
12 slices pumpernickel bread
12 slices Virginia ham
12 slices plum tomato
Garnish: fresh parsley leaves
12 (4-inch) wooden skewers (optional)
1. Preheat oven to 350°. Spray a 12-cup
muffin pan with nonstick cooking spray.
2. In a large bowl, whisk eggs. Add cheese,
chives, salt and pepper, whisking to
combine. Divide egg mixture evenly
among muffin cups, filling about half
full.
3. Bake eggs for 15 minutes. Meanwhile,
using an 3-inch round cutter, cut out 24
circles of pumpernickel bread. Using
same cutter, cut out 12 circles of ham.
4. Remove eggs from oven, and cool in
pan for 5 minutes; remove from pan.
Place a ham round and an egg on each
of 12 bread rounds; top with remaining
bread rounds. Top each sandwich with a
tomato slice. Garnish with fresh parsley
leaves, and secure with wooden skewers,
if desired. Serve immediately. |
NO-BAKE HAM with CREAMY MUSTARD SAUCE
3/4 cup light mayonnaise
1/2 cup sour cream
1/3 cup apricot jam
1 tbsp. fresh lemon juice
1/4 tsp. ground allspice
1 cup dijon mustard
1 (7 lb.) fully cooked bone-in smoked half
ham
Fresh flat leaf parsley leaves, for garnish
1. In medium bowl, stir mayonnaise, sour
cream, apricot jam, lemon juice, allspice
and 1/2 cup mustard until smooth.
Cover and refrigerate up to 1 week.
2. Rinse ham and pat dry; place on serving
platter. Place remaining 1/2 cup
mustard in small resealable plastic bag.
Snip small hole in one corner and pipe
mustard in decorative diamond pattern
over ham. Decorate with parsley leaves,
using dots of mustard to attach to ham.
Serve with sauce.
Makes 20 main-dish servings. |
EASY DEVILED EGGS
12 large eggs
1/2 cup light mayonnaise
1/8 tsp. cayenne (ground red) pepper
Salt
1/ 4 cup very finely chopped red pepper
(from 1/4 pepper)
1/ 4 cup very finely chopped carrot (from 1
small carrot)
2 tbsp. very finely chopped cornichons or
dill pickles
2 tbsp. finely chopped fresh dill leaves,
plus leaves for garnish
1. Place eggs in 4-quart saucepan. Add
enough cold water to cover eggs by 2
inches. Heat to boiling on high, cover
with lid and remove from heat. Let stand
12 minutes. Drain and rinse under cold
water. Under running water, peel off
shells and discard.
2. Trim the tops and bottoms of eggs so
that they can sit flat. Cut each egg in half
crosswise. Transfer yolks to large bowl.
3. Into yolks, mash mayonnaise, cayenne
and 1/4 tsp. salt until smooth. Stir in
pepper, carrot, cornichons and dill until
well mixed.
4. Spoon rounded tsp. of yolk mixture into
each egg-white half. Place on serving
platter; garnish with dill. Eggs can be
made up to 1 day ahead then covered
and refrigerated.
Makes 12 appetizer servings. |
NOT-STUFFED CABBAGE
MEATBALLS
1 pound lean ground beef
2 tbsp. dried onion flakes
1 tbsp. dried parsley
1/2 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. black pepper
SAUCE
1 pound cabbage, thinly sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 can (28 ounces) crushed tomatoes
1/3 cup raisins
2 tbsp. sugar
1 tbsp. onion flakes
3 cups cooked brown rice
1. Heat oven to 350°. Coat a rimmed baking
pan with nonstick cooking spray.
2. Meatballs. In a bowl, combine ground
beef, onion flakes, parsley, allspice, salt
and pepper. Form into 28 meatballs, using
about 1 tablespoon of mixture each.
Place on prepared baking pan and bake
at 350° for 15 minutes.
3. Sauce. Coat a large nonstick skillet
with cooking spray. Add cabbage, salt
and pepper; simmer over medium-high
heat 8 minutes, stirring often. Stir in tomatoes,
raisins, sugar and onion flakes.
Bring to boil; reduce heat and simmer,
covered, 10 minutes. Add meatballs and
simmer 5 minutes.
4. Serve meatballs and sauce over rice. |
SAUSAGE and EGGPLANT ARRABBIATA
1/2 (16-ounce) package rotini pasta
1 pound spicy Italian sausage, casings
removed
3 cups diced eggplant
1/2 cup chopped onion
2 cloves garlic, minced
5 1/2 cups chopped plum tomatoes (about
11)
1/4 cup chopped fresh basil
2 tbsp. chopped fresh oregano
1 tsp. salt
Garnish: chopped fresh basil
1. Prepare pasta according to package
directions, and keep warm.
2. Heat a large skillet over medium-high
heat. Add sausage, and cook, stirring
often, for 7 minutes or until lightly
browned and crumbly. Add eggplant,
onion, and garlic; cook, stirring occasionally,
for 10 minutes. Stir in tomatoes,
basil, oregano, and salt. Cook, stirring
occasionally, for 10 minutes or until
eggplant is tender and tomatoes have
broken down.
3. Toss eggplant mixture with hot cooked
pasta. Garnish with basil, if desired. |
LIME PIE MERINGUE KISSES
6 egg whites
1 cup Domino® granulated sugar
1/4 tsp. cream of tartar
2 tbsp. lime zest
1/2 cup finely ground toasted almonds
1. Preheat oven to 200°. Line 2 baking
sheets with parchment paper. In a medium
sauce pan, pour water to a depth
of 1 inch; bring to a boil over medium
heat. Reduce heat to low and simmer.
2. In a large bowl, whisk together egg
whites, sugar and cream of tartar. Place
bowl on saucepan. Continue whisking
egg mixture until it registers 140° on a
candy thermometer.
3. Beat at high speed with a mixer for
about 8 minutes or until thick, glossy
and tripled in volume. Stir in zest. Place
mixture in a pastry bag fi tted with a
large star tip. Pipe 2-inch rounds onto
prepared baking sheets; sprinkle with
almonds.
4. Bake for 1 to 1½ hours or until firm and
dry. Turn off oven; let meringues stand in
oven, with door closed for 2 hours. Store
in an airtight container for up to 1 week.
Makes 2½ dozen kisses. |
PRESSED-CRUST STRAWBERRY TART
1 1/4 cup graham cracker crumbs (from
about 12 graham crackers)
5 tbsp. butter or margarine, melted
2 tbsp. light brown sugar
1/4 tsp. salt
1 lb. strawberries, hulled
1/2 cup granulated sugar
4 tsp. fresh lemon juice
1 packet (about 2 1/2 tsp.) powdered
gelatin
1/3 cup strawberry jelly
2 tbsp. cold water
1/3 cup whole milk
2 cup full-fat Greek yogurt
1 tsp. vanilla extract
1. Preheat oven to 350°F. Spray 9-inch
tart pan (with removeable bottom) with
nonstick baking spray.
2. In a large bowl, combine crumbs,
butter, brown sugar and salt, stir until
well blended. Press mixture evenly into
bottom and up side of prepared pan.
Bake 10 to 12 minutes or until set. Cool
completely on wire rack.
3. Meanwhile, slice half of strawberries
lengthwise; set aside. Chop remaining
strawberries, transfer to 2-quart saucepan
with 1/4 cup granulated sugar and
2 tsp. lemon juice. Cook on medium 3 to
5 minutes or until strawberries are soft,
stirring often. Transfer to blender; puree
until smooth. Cool completely.
4. In a small bowl, sprinkle 1/2 tsp. gelatin
over remaining 2 tsp. lemon juice, let
stand 1 minute. In 1-quart saucepan,
heat jelly on medium 2 minutes or
until melted, stirring often. Add gelatin
mixture to jelly, stirring to dissolve gelatin.
Cool slightly and transfer to small
resealable plastic bag. Refrigerate.
5. In another small bowl, sprinkle remaining
2 tsp. gelatin over water. Let stand 3
minutes. In 1-quart saucepan, stir milk and
remaining 1/4 cup granulated sugar until
sugar dissolves. Heat on medium 1 minute
or until steaming. Stir in gelatin mixture
until dissolved. Remove from heat. Refrigerate
milk mixture just until cool, about 40
minutes (do not allow to set).
6. In large bowl, whisk cooled milk mixture,
yogurt and vanilla until smooth. Transfer
1¼ cups to small bowl; set aside (do
not refrigerate). Stir strawberry puree
into remaining yogurt mixture. Pour into
crust. Refrigerate 1 hour or until just
beginning to set. Spread plain yogurt
mixture in even layer on top.
7. With scissors, snip small hole in corner
of bag with jelly. Pipe straight lines, 1 inch
apart, across surface of tart. Drag tip of
paring knife through yogurt and jelly to
create decorative pattern. Place sliced
strawberries around edge of tart, overlapping
slightly. Cover loosely with plastic
wrap, refrigerate at least 6 hours or until
set. |
CANADIAN BACON-STUFFED MUSHROOMS
30 to 35 large fresh mushrooms
1/4 pound Canadian bacon, diced
1/3 cup diced sweet red pepper
1/4 cup diced red onion
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
1/2 cup crumbled goat cheese or feta
cheese
1/2 cup shredded cheddar cheese
1. Remove stems from mushrooms and
finely chop; set caps aside. In a large
skillet, saute the mushrooms, bacon, red
pepper, onion, garlic, salt and pepper in
oil until vegetables are crisp-tender.
2. Remove from the heat. Stir in cheeses.
Fill each mushroom cap with about 1
tablespoon of filling.
3. Place on foil-lined baking sheets. Bake
at 400° for 16-20 minutes or until
mushrooms are tender. Yield: 30-35
appetizers. |
APRICOT-PISTACHIO SALAD
1/3 cup extra virgin olive oil
1 lemon
2 tbsp. white balsamic vinegar
Salt and pepper
8 oz. stringless sugar snap peas
2 heads butter lettuce, torn
1/2 cup packed, fresh, flat-leaf parsley
leaves
1/4 cup packed, fresh mint leaves, torn if
large
1 tbsp. snipped chives
1 tbsp. fresh dill leaves, chopped
1/4 cup dried apricots, preferably
California, thinly sliced
1 cup roasted, salted pistachios, shelled
and chopped
1. Pour oil into jar with tight fitting lid. From
lemon, finely grate all peel and squeeze
2 tbsp. juice; add to jar, along with
vinegar, 1/4 tsp. salt and 1/8 tsp. freshly
ground black pepper. Cover; shake well.
Let stand up to 2 hours or refrigerate
up to 3 days. Bring to room temperature
before serving.
2. Fill large bowl with ice and water. Heat
4-quart saucepan of water to boiling on
high. Add snap peas; cook 2 minutes
or just until bright green. Drain and
immediately transfer to ice water. When
cool, drain again. Peas can be covered
and refrigerated over night.
3. On serving platter, with hands, gently
toss lettuce, herbs, apricots, pistachios
and snap peas. Shake dressing and
drizzle over salad or serve alongside.
Makes 12 side-dish servings. |
SEARED CHICKEN with SMASHED POTATOES & HERBED PAN SAUCE
1 1/2 lb. small red potatoes (about 20)
Kosher salt and pepper
1 tbsp. olive oil
4-6 oz. boneless, skinless chicken breasts
3/4 cup dry white wine
1/4 cup low fat sour cream
1 tbsp. dijon mustard
1/4 cup fresh flat-leaf parsley, chopped
1. Place the potatoes in a large saucepan
and cover with cold water. Bring
to a boil, add 2 tsp. salt, reduce heat
and simmer until just tender, 15 to 18
minutes. Reserve 1/2 cup of the cooking
water; drain the potatoes and return
them to the pot. Gently smash with 1/4
cup of the cooking water (adding more
if the potatoes seem very dry).
2. While the potatoes are cooking, heat the
oil in a large skillet over medium heat.
Season the chicken with 1/2 tsp. each
salt and pepper and cook until golden
brown and cooked through, 6 to 8 minutes
per side; transfer to plates.
3. Add the wine to the skillet and simmer
for 2 minutes. Remove from heat and
whisk in the sour cream, mustard and
parsley. Spoon over the potatoes and
chicken.
Makes 4 servings. |
PORK CHOPS with SOUR CREAM SAUCE
6 boneless pork loin chops (5 ounces
each)
1 tbsp. vegetable oil
1/2 cup water
2 tbsp. brown sugar
2 tbsp. chopped onion
2 tbsp. ketchup
1 tsp. beef bouillon granules
1 tsp. minced garlic
2 tbsp. all-purpose flour
1/4 cup cold water
1/2 cup sour cream
1. In a large skillet, brown pork chops in
oil on both sides. Combine the water,
brown sugar, onion, ketchup, bouillon
and garlic; add to skillet. Bring to a boil.
Reduce heat; cover and simmer for
15-20 minutes or until the meat juices
run clear.
2. Remove chops and keep warm. Combine
flour and cold water until smooth;
stir into skillet. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove
from the heat; stir in sour cream.
Serve with pork chops. Yield: 4 servings. |
ORANGE ANGEL DESSERT
1 package (3 oz.) lemon gelatin
1 cup boiling water
1 can (6 oz.) frozen orange juice concentrate,
slightly thawed
2 cups vanilla ice cream, softened
1 prepared angel food cake (16 oz.), cut
into 1-inch cubes
Orange and lemon slices, optional
1. In a large bowl, dissolve gelatin in boiling
water. Stir in concentrate. Refrigerate
until syrupy.
2. Fold ice cream into thickened gelatin.
Transfer about have the cake pieces
into an ungreased 13 in. x 9 in. x 2 in.
dish. Spoon half the orange mixture
over cake pieces. Cover with remaining
cake pieces. Top with remaining orange
mixture.
3. Chill. Garnish with orange and lemon
slices if desired. Yield: 12-15 servings. |
LEMON ICEBOX PIE
1-1/3 cups crushed shortbread cookies
3 tbsp. lemon drops, finely crushed
1/4 cup butter, melted
1 cup sugar
1 envelope unflavored gelatin
2 tbsp. cornstarch
1 tbsp. finely shredded lemon peel
6 tbsp. lemon juice
6 tbsp. water
6 egg yolks, lighly beaten
1/4 cup butter, cut up
1 32 oz. carton vanilla Greek yogurt
1/2 cup whipping cream
1 tbsp. lemon drops, finely crushed
Candied Lemon Slices (optional)
Fresh mint leaves (optional)
1. For crust, in a medium bowl combine
cookie crumbs, the 3 tbsp. crushed
lemon drops and melted butter. Press
into bottom of a 9 or 10 in. pie plate or
an 8 or 9 in. springform pan. Set aside.*
2. For filling, in a medium saucepan
combine sugar, gelatin and cornstarch.
Add lemon peel, lemon juice and water.
Cook and stir over medium heat until
thickened and bubbly.
3. Stir half of the lemon mixture into
the egg yolks. Return egg mixture to
saucepan. Cook, stirring constantly, over
medium heat until mixture comes to
a gentle boil. Cook and stir 2 minutes
more. Remove from heat. Add cut-up
butter, stirring until melted. Transfer to a
bowl; cover with plastic wrap. Cool 20
minutes.
4. Place yogurt in a large bowl; gradually
stir in lemon mixture. Carefully spoon
into crust-lined pan. Cover and chill
overnight.
5. For topping, in chilled medium bowl,
beat whipping cream to soft peaks; fold
in 1 tbsp. crushed lemon drops. To serve,
carefully loosen and remove sides of
springform pan, if using. Top pie with
whipped cream mixture and Candied
Lemon Slices and fresh mint, if desired.
Makes 12 servings.
CANDIED LEMON SLICES: In a large skillet
combine 1 cup sugar and 1 cup water.
Cook and stir over medium heat until
sugar is dissolved. Bring mixture to a boil;
reduce heat. Add lemon slices. Cook for
1 minute, turning once. Transfer to waxed
paper to cool.**
*TIP: For a crispier crust, bake in a 375ºF
oven for 5 minutes; cool.
**TIP: Cover and chill leftover syrup up to
2 weeks. Use for sweetening iced tea or
toss with fresh berries for a quick dessert. |
SPRING BEEF and VEGETABLE STEW
1 16 oz. pkg. frozen pearl onions
1 14.5 oz. can diced tomatoes, drained
2 medium carrots, cut into 3-inch sticks
3/4 cup dry white wine
1 1/2 lb. lean beef stew meat, trimmed
and cut into 1 1/2-inch pieces
Kosher salt and pepper
2 tbsp. all purpose flour
8 oz. egg noodles
1 cup frozen peas, thawed
1 tbsp. fresh tarragon, roughly chopped
1. In a 5 to 6-quart slow cooker, combine
the onions, tomatoes, carrots and wine.
2. Season the beef with 1/2 tsp. each salt
and pepper, then sprinkle with flour, toss
to coat. Add to the slow cooker and cook,
covered until the beef is tender and
easily pulls apart, 6 to 8 hours on low or
4 to 5 hours on high.
3. Twenty five minutes before serving,
cook the noodles according to package
directions. Three minutes before serving,
sprinkle the peas over the beef mixture
and cook, covered, until heated though.
Fold in the tarragon and serve over the
noodles. Makes 4 servings. |
KENTUCKY PECAN PIE
1 cup white corn syrup
1 cup packed brown sugar
1/3 tsp. salt
1/3 cup butter, melted
3 eggs
1 cup chopped pecans
1 recipe pastry for a 9-inch single crust pie
1. Combine syrup, sugar, salt and melted
butter or margarine. Slightly beat the
eggs and add to sugar mixture. Beat
well, pour into uncooked pie shell.
Sprinkle pecans on top.
2. Bake at 350ºF (175ºC) for 50 to 60
minutes. Serves 8. |
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