Document 440302

relish
®
NOVEMBER 2014
DINNER IS
SERVED...
14 recipes for Thanksgiving
HOLIDAY MEAL
SOLUTIONS
STOCK UP AT SAM’S CLUB AND SAVE
SEE PAGE 2 FOR DELICIOUS COMFORT FOOD RECIPES AND TIPS
STOCK UP THIS HOLIDAY SEASON
and give thanks for saving money and more time to relax.
‘Tis the season for pumpkin pie, turkey and visitors—lots of
visitors. Entertaining the masses can be daunting, but
Sam’s Club makes it easy to stock up on value-added comfort
foods for warm family gatherings. And, don’t forget some
ready-to-serve gourmet appetizers and desserts for surprise
guests. Knowing you have plentiful comfort foods for holiday
entertaining is truly reason to feel thankful.
COMFORT FOOD SOLUTIONS
Creamy Mashed Potatoes
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2 cups leftover mashed potatoes
1 1/2 cups shredded mozzarella cheese
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This &That
NOVEMBER 2014
thanksgiving menu
spinach &
gruyere gratin
smashed
potatoes
(page 14)
(page 7)
Pumpkin
Pie
Smoothie
½ cup fresh
orange juice
1 cup vanilla
yogurt
3 tablespoons
honey
brussels sprout
salad with parmesan
and walnuts
(page 14)
stuffed
turkey breast
or
cranberry
r turkey
r
EDITOR Jill Melton MANAGING EDITOR Candace Floyd ART DIRECTOR E.R. Elliott
PHOTOS BY: Mark Boughton Photography PROP AND FOOD STYLING BY: Teresa
Blackburn COVER PHOTOS BY Teresa Blackburn, Mark Boughton, Karry Hosford,
Kyle Drier and Kimberly Hasselbrink Relish is published by: Athlon Media Group, 2451
Atrium Way, Suite 320, Nashville, TN 37214. Phone: 800-284-5668. Mail editorial queries and
contributions to Editor, Relish, 2451 Atrium Way, Suite 320, Nashville, TN 37214. Athlon Media Group
will not be responsible for unsolicited materials, and cannot guarantee the return of any materials
submitted to it. ©2014 Athlon Media Group, Relish™ is a trademark of Publishing Group of
America, Inc., exclusively licensed to Athlon Media Group. All rights reserved. Reproduction in whole
or part of any article, photograph, or other portion of this magazine without the express written
permission of Athlon Media Group, is prohibited.
4 relish.com
C E LE B R ATI NG AMERI CA'S LOVE OF FOOD
Leftover mashed potatoes?
We love this clever trick from
blogger Matt Robinson (realfoodbydad.com) that uses a
waffle iron and leftover potatoes.
4 cups cold leftover mashed potatoes
N cup all-purpose flour
2 tablespoons each chopped green onions and
red bell peppers
K cup grated Cheddar or Parmesan cheese
1 egg, lightly beaten
(page 10)
twice-bakedd sw
sweet potatoes (page 6)
pear crumble (page 22)
pumpkin molasses pie (page 20)
POTAFFLE
Cranberry
Turkey
Here’s a quickand-easy way
to prepare your
turkey. Combine
1 cup fresh
cranberries
with 1 stick
butter and
a couple of
green onions.
Pulse in the
food processor.
Press under
and over skin of
turkey before
roasting.
1. Coat waffle iron with cooking spray. Preheat according
to manufacturer’s directions. Combine potatoes and
remaining ingredients. Mix well. Spoon N cup mixture
onto center of waffle iron and cook until golden brown.
Repeat with remaining mixture. Makes 16; serves 8.
Per serving: 139 calories, 5g fat, 35mg chol., 5g prot., 18g carbs.,
2g fiber, 190mg sodium
Fresh Nutmeg
We like to cook with freshly ground
nutmeg, using whole nutmeg from
the supermarket and a grinder like
this one (Williams Sonoma, Kohl’s).
The grinder makes a great gift
for the foodie on your list.
Naomi Robinson
½ cup canned
pumpkin purée
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thanksgiving
side dishes
Twice-Baked
Sweet Potatoes
From soup
to salad,
7 festive
dishes
to serve
alongside
the bird
S
Y
A
W
e
d
i
S
With our sweet potatoes, we’ll
take feta over marshmallows
any day.
2
1
½
¾
¼
¼
2
½
½
sweet potatoes (about 12
ounces each)
tablespoon olive oil
yellow onion, diced
cup stemmed and
chopped Tuscan kale
cup plain Greek yogurt
cup grated Parmigiano
Reggiano cheese
teaspoons chopped
fresh thyme
teaspoon salt
cup crumbled feta cheese
1. Preheat oven to 400F.
2. Prick sweet potatoes with
a fork. Roast in a baking pan
until tender, 45 to 60 minutes.
Let cool about 20 minutes.
3. Heat a skillet over medium-
low heat. Add olive oil. Add
diced onion; sauté until soft.
Add kale; sauté until wilted.
4. Slice sweet potatoes into
halves lengthwise, hollow each
half with a spoon, and place
cooked flesh in a large mixing
bowl. Add kale mixture,
yogurt, Parmigiano Reggiano,
thyme and salt; mix well.
5. Divide filling among sweet
Kimberly Hasselbrink
potato skins. Top with feta and
return to roasting pan. Bake 15
to 20 minutes, until cheese is
golden and sweet potatoes are
warmed. Let cool 5 minutes,
then serve. Serves 4.
Use parchment
U
o
or wax paper
t line
lli baking pans
to
for easy clean-up.
6 relish.com
C E L E B R ATI NG AMERI CA'S LOVE OF FOOD
Per serving: 270 calories, 9g fat,
20mg chol., 9g prot., 39g carbs.,
6g fiber, 680mg sodium
Reprinted with permission
from Vibrant Food, written and
photographed by Kimberley
Hasselbrink (Ten Speed Press,
© 2014).
Smashed Potatoes
We love chunky smashed potatoes,
especially since there’s no peeling involved.
2 pounds thin-skinned potatoes
(red skin or Yukon Gold), cubed
4 tablespoons butter
1 cup whole milk
½ teaspoon salt
1. In a large saucepan, cover potatoes with water. Cook until tender, about
20 minutes. Drain. Heat butter and milk in pan. Return potatoes to hot milk
mixture and stir until smashed and mixed well. Stir in salt. Serves 8.
Per serving: 160 calories, 7g fat, 20mg chol., 4g prot., 21g carbs., 1g fiber, 220mg sodium
Teresa Blackburn
Recipe by Karry Hosford
Easy Cheddar Sage Biscuits
If you don’t have self-rising flour, use 2 cups allpurpose flour, 3 teaspoons baking powder and ½
teaspoon salt.
2
½
¼
½
1
cups self-rising flour
cup plain, low-fat Greek yogurt
cup whole milk
cup shredded Cheddar cheese
tablespoon chopped fresh sage
1. Preheat oven to 400F.
2. Place self-rising flour in a mixing bowl, making a
“well” in the center with a fork.
3. Whisk together yogurt and milk. Gently pour
into flour well. Add cheese and sage. Blend with a
fork. Dough should be a bit wet and sticky. Add a
bit more milk if necessary.
4. Turn dough out onto a floured work surface.
Shake flour over the top and gently pat out dough
to about ½-inch thick. Cut into rounds with a 3-inch
cutter that’s been dipped in flour. Place rounds on a
baking sheet or greased cast-iron skillet with sides
touching.
5. Bake 15 to 20 minutes, until biscuits are golden
brown. Makes about 10 biscuits.
Per serving: 110 calories, 2g fat, 5mg chol., 5g prot., 19g
carbs., 1g fiber, 360mg sodium
Recipe by Teresa Blackburn
relish.com 7
(Continued on page 14)
thanksgiving
desserts
Oh
Pear
Pear Streusel Cake
Bartlett or Anjou pears or a combination of both are good
choices for this cake. Make sure they’re ripe and soft.
Streusel:
L cup all-purpose flour
N cup brown sugar
2 tablespoons butter
L cup chopped pecans
Two fruit
desserts to
brighten
up your
Thanksgiving
celebration
Cake:
3 cups thinly sliced,
peeled ripe pears
(about 1N pounds)
O cup plus 2 tablespoons
granulated sugar, divided
2 tablespoons lemon juice
K teaspoon ground ginger
N teaspoon ground nutmeg
2 teaspoons baking powder
1K cups all-purpose flour
Only McCormick has
ITT\PMPWTQLIaÆI^WZ[
and aromas you trust
to delight your guests
this holiday season.
2
K
K
2
1
O
teaspoons baking powder
teaspoon salt
cup (1 stick) butter
eggs
teaspoon vanilla extract
cup milk
Nonstick cooking spray
2 teaspoons powdered
sugar
1. Preheat oven to 350F.
2. To prepare streusel,
Teresa Blackburn
combine flour and brown
sugar in a medium bowl.
Cut in butter with two
knives or your fingers until
crumbly. Mix in pecans.
3. To prepare cake, combine
HO
H
OW T
TO
O
pears, 2 tablespoons sugar,
lemon juice, ginger and
nutmeg in a large bowl.
RIPEN
PEARS
4. Combine flour, baking
Buy your pears ahead of time, as
powder and salt in a
they’re often hard in the grocery
bowl. Combine butter and
remaining O cup sugar; beat store. To ripen quickly, put
them in a brown paper bag; the
with an electric mixer until
ethylene gas they produce will
well blended. Add eggs,
soften them. If they’re super ripe
one at a time, beating well
when you buy them, store in the
after each addition. Beat in
refrigerator.
vanilla. Add flour mixture
and milk alternately,
beginning and ending with flour mixture and mixing until just
combined. Spread about two-thirds of the batter in a 9-inch
springform pan that’s been sprayed with cooking spray. Arrange
pear mixture on top. Pour remaining batter over top; spread with
a spatula. Some fruit will not be covered. Sprinkle with streusel.
5. Bake 55 minutes or until a tester inserted in middle comes
1
2
3
(1) Thinly slice peeled ripe pears. (2) Place two-thirds of the batter in the
pan and top with pears. (3) Cover with remaining batter and streusel.
out clean. Let cool in pan on wire rack. Sift powdered sugar over
top before serving. Serves 10.
Per serving: 350 calories, 15g fat, 70g chol., 5g prot., 49g carbs., 2g fiber,
250mg sodium
Recipe by Jean Kressy
8 relish.com
C E LE B R ATI NG AMERI CA'S LOVE OF FOOD
(Continued on page 22)
1/4 cup plus 2 Tbsp.
caramel ice cream
topping, divided
1 ready-to-use graham
cracker crust (6 oz.)
1/2 cup plus 2 Tbsp.
chopped PLANTERS
Pecans, divided
2 pkg. (3.4 oz. each)
JELL-O Vanilla Flavor
Instant Pudding
1 cup cold milk
PREP: 15 min. MAKES: 10 servings
1 cup canned pumpkin
1 tsp. ground
cinnamon
1/2 tsp. ground
nutmeg
1 tub (8 oz.) COOL
WHIP Whipped
Topping, thawed
1
POUR 1/4 cup caramel topping onto bottom of pie crust;
sprinkle with 1/2 cup nuts.
2
BEAT next 5 ingredients in large bowl with whisk until
blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
3
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel
topping and nuts just before serving.
Special Extra: Carefully transfer crust from pie pan to a festive
plate before using to prepare pie as directed.
thanksgiving
entrée
How To:
No Bones
About It
When you don’t want to
wrestle a big bird, make a
turkey breast instead.
1
With a thin,
sharp knife,
CUT a pocket into the
thickest part of the
turkey breast.
2
Turkey Breast Stuffed with Sausage, Garlic and Spinach
Pick up a boneless turkey breast half (with the skin on),
cut a pocket into it, and pile in the stuffing. You’ll have
enough stuffing for two turkey breasts. If making just
one, bake the remaining stuffing in a pan.
1 pound sweet Italian sausage, removed from
casings
1 medium onion, chopped
1 tablespoon fennel seeds
4 garlic cloves, minced
3 cups K-inch bread cubes
1 (10-ounce) box frozen spinach, thawed and
squeezed dry
K to 1 cup reduced-sodium chicken broth
1 egg
2 boneless turkey breast halves, about 2 pounds each
1 teaspoon salt
Freshly ground black pepper
Olive oil
10 relish.com
STUFF the
spinachsausage mixture into
pocket. PRESS gently.
1. Preheat oven to 350F.
2. In a large skillet, cook sausage, onion, fennel
and garlic until sausage is no longer pink, about 10
minutes. Toss with bread cubes, spinach, broth and
egg, mixing well. Let cool.
3. Make a large pocket-like slit in turkey breast half.
Spoon in about half the spinach mixture. Tie with
kitchen twine. Brush with oil. Sprinkle with salt
and pepper. Place in a roasting pan. Repeat with
remaining turkey and stuffing or place remaining
spinach mixture in a greased baking dish.
4. Bake turkey breasts (or extra stuffing) 35 to 45
minutes or until a meat thermometer inserted into
the thickest part of the breast registers 160F. Let
stand 10 minutes. Remove twine, slice turkey and
serve hot or room temperature. Spoon pan juices
over sliced turkey. Serve extra stuffing on the side.
Serves 16.
Per serving: 360 calories, 16g fat, 135mg chol., 38g prot., 12g
carbs., 1g fiber, 770mg sodium
C E LE B RATI NG AMERI CA'S LOVE OF FOOD
3
TIE with
kitchen twine
and BAKE.
ENERGIZE
YOUR MORNING
YOUR WAY
DISCOVER MORE
OPTIONS THAT
FIT YOUR LIFE
©QOC 2014
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new Bosch kitchen. Unrivaled European design, with every detail thoughtfully considered to make it the kitchen designed
around your life. Including, for a limited time, the cost. See the 2014 Bosch kitchen at lowes.com/bosch.
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from Visa U.S.A. Inc. This card does not have cash access and can be used anywhere Visa debit cards are accepted within the U.S. only.
You’ve followed,
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Step Up to Bosch
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design, and Never Stop Improving are trademarks of LF, LLC. All are used with permission. 14BKL39-04-114148-7
thanksgiving
side dishes (Continued from page 7)
Brussels Sprout Salad with Parmesan and Walnuts
You can find thinly sliced Brussels sprouts in
bags in most supermarket produce sections.
1
1
1
¼
pound Brussels sprouts, thinly sliced
apple, shredded
cup toasted walnuts, chopped
cup grated Parmigiano Reggiano or
Pecorino Romano cheese
¼ cup extra-virgin olive oil
¼ cup lemon juice
½ teaspoon coarse salt
Freshly ground black pepper
1. Place Brussels sprouts and apple in a mixing bowl and toss lightly to separate
the layers of sprouts. Add walnuts and cheese.
Macaroni Pie
Chef Tony Scotto, formerly of Del Posto
Restaurant in New York City, makes this family
recipe for Thanksgiving dinner. Burrata cheese
comes in tubs like fresh mozarella. If you
like, grate a little extra cheese—Parmigiano
Reggiano, Pecorino or Provolone—and sprinkle
on top of baked pie, along with a drizzle of extravirgin olive oil.
2. Combine olive oil, lemon juice, salt and pepper, whisking well. Drizzle over
sprout mixture. Toss well. Serve immediately. Serves 8.
Per serving: 210 calories 17g fat, 0mg chol., 5g prot., 11g carbs., 4g fiber, 170mg sodium
Recipe by Maria C. Hunt
Spinach and Gruyère Gratin
Creamy spinach under a crunchy blanket
of cheese-coated breadcrumbs. Yum.
1
¼
1
1
2
1
1
3
2
1
2
1
3
1½
1
1½
¾
4
tablespoons butter, divided
large onion, finely chopped
large garlic cloves, minced
tablespoons all-purpose flour
teaspoon salt
cups whole milk
cup shredded Gruyère cheese
(10-ounce) packages frozen
chopped spinach, thawed and
squeezed dry
1 cup panko breadcrumbs
¼ cup grated Parmigiano
Reggiano cheese
pound dry linguine, broken in half
cup (½ stick) butter
small white onion, diced
(8-ounce) tub burrata cheese, chopped
cups whole-milk ricotta
cup grated Parmigiano Reggiano
cup chopped parsley
tablespoons chopped chives
eggs
teaspoon freshly ground black pepper
1. Preheat oven to 350F. Butter a 2-quart
baking dish or deep 9-inch ovenproof skillet.
2. Cook pasta according to package directions
shallow 6-cup baking dish.
until al dente. Drain and place pasta in a large
bowl. Toss with butter and let cool to almost
room temperature.
2. Melt 1 tablespoon butter in a large
3. Add remaining ingredients, except pepper.
1. Preheat oven to 400F. Butter a
3. Melt remaining 1 tablespoon butter
in skillet over medium heat. Add panko
and cook, stirring, until golden, 3
minutes. Remove from heat and stir in
Parmigiano Reggiano. Sprinkle over
14 relish.com
Teresa Blackburn
skillet over medium heat. Add onion
and garlic; sauté 5 minutes. Add flour
and salt; cook, stirring, 1 minute. Add
milk. Bring to a boil, reduce heat and
cook until slightly thickened. Stir
in Gruyère and spinach. Transfer to
prepared baking dish.
spinach. Bake 25 minutes. Serves 8.
Per serving: 200 calories, 8g fat, 25mg chol.,
10g prot., 18g carbs., 2g fiber, 623mg sodium
Recipe by Laraine Perri
C E LE BRATI NG AMERI CA'S LOVE OF FOOD
Stir well. Place in prepared pan. Bake about 20
minutes, until golden brown. Pie will be crispy
on the outside and soft on the inside. Remove
from oven and sprinkle pepper on top.
4. Let rest about 30 minutes and then cut into
wedges to serve. Serves 10.
Per serving: 406 calories, 19g fat, 88mg chol., 21g
prot., 38g carbs., 2g fiber, 313mg sodium
Recipe adapted from MarioBatali.com
(Continued on page 16)
You may have to start
taking
reservations
Roast Adobo Pork Loin
2 tbsp. chili powder
1 tbsp. GOYA® Adobo All-Purpose
Seasoning with Pepper
1 tsp. ground cumin
1 tsp. packed dark brown sugar
1/8 tsp. ground cinnamon
2 tbsp. GOYA® Extra Virgin Olive Oil
1 (2 lb.) boneless pork loin roast
1. Heat oven to 450°F. In small bowl, mix together
chili powder, Adobo, cumin, dark brown sugar
and cinnamon until well combined. Stir olive oil
into Adobo mixture until completely saturated.
2. Using paper towels, pat pork loin dry. Rub pork
all over with Adobo mixture. Transfer pork to
foil-lined roasting pan. Cook until pork is dark
golden brown and instant-read thermometer
registers 145°F when inserted into center of loin,
about 35 minutes.
3. Transfer pork to platter; tent with foil to keep
warm. Let rest 10-15 minutes before slicing.
Serve with accumulated juices.
With the perfect blend of salt, pepper and Latin spices, Goya® Adobo is a great
QHZZD\WRHQKDQFH\RXUPHDWSRXOWU\DQGÀVKUHFLSHV)RUPRUHJUHDWUHFLSHV
and coupons, visit goya.com
© 2014 Goya Foods, Inc.
Serves 4 • Prep time: 5 min. • Total time: 40 min., plus resting time
Directions:
Ingredients:
thanksgiving
“TV Ears saved
our marriage!”
side dishes
New and Improved
(Continued from page 14)
- Darlene and Jack B., CA
The Voice Clarifying TV Ears Headset is specifically
designed for clear, distinct, TV listening, without turning
up the volume. With TV Ears wireless technology, you
set your own headset volume and tone, while other
TV listeners hear the television at a volume level that’s
comfortable for them. You can even listen through the
headset only and put the TV on mute if the situation calls
for a quiet environment…maybe the baby is sleeping in
the next room. Or perhaps you are the only one who is
interested in listening to the ballgame.
The New and Improved 5.0 System, with our proprietary
Voice Clarifying Circuitry®, makes words easier to discern
so television dialog is understandable and background
noise is reduced. With 125 Decibels of unparalleled
volume, even the most demanding customer will hear
television dialog clearly. Now with more power, angled
foam ear-tips, a Snap-Fit headset charging mechanism,
improved tone adjustment, stronger bow arms, and
improved styling, the TV Ears 5.0 is our best system
ever, and in turn, TV Ears has earned the trust of
audiologists and doctors nationwide.
TV Ears is Easy to Use! The transmitter
attaches to the audio ports on your television
and sends a signal to the wireless headset.
The transmitter also charges the headset
while it’s not in use. There is no complicated
technology to understand and no expensive
batteries to replace…just sit down and enjoy
the show!
▶
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Over 2 Million Satisfied Users
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“Now my husband can have the volume as loud as he
needs and I can have the TV at my hearing level. “TV
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them on! He can once again hear and understand the
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- Darlene & Jack B., CA
Headset Weighs Only 2 oz.
5 Year Limited Warranty
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Risk Free Trial. TV Ears 5.0 Analog
comes with a 30-day risk free trial. If
\RX¶UHQRWFRPSOHWHO\VDWLV¿HGUHWXUQLWIRU
a full refund of the purchase price.
Here’s a Thanksgiving soup that
you can make ahead. At serving
time, reheat and add cream and
sherry. To roast butternut squash
or pumpkin, preheat oven to 400F.
Toss cubed, peeled squash with
olive oil, salt and pepper. Spread
in a single layer on a baking
sheet. Roast 20 minutes, until
very tender and golden brown.
2
½
2
1
2
125dB
Volume
TV Listening System
Delivers Clearest
Dialog. “My wife
and I have used TV
Ears almost daily for
the past ten years and
Transmitter/Charger
find them an invaluable
help in our enjoyment of television—we
would not be without them. As a retired otologist,
I heartily recommend TV Ears to people with normal
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1
1
tablespoons olive oil
cup chopped onion
garlic cloves, minced
ripe pear, peeled and
chopped
cups butternut squash or
pumpkin cubes, roasted
teaspoons curry powder
teaspoon salt
cups reduced-sodium
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cup cream
tablespoon sherry
1. Heat oil in large saucepan over
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Kids’ Stuff
Keeping kids busy in the kitchen as you
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• Tearing up lettuce for a salad
apples, potatoes,
• Peeling
carrots or oranges
cheese and
• Arranging
crackers
• Folding napkins
• Setting the table
out piecrust dough and
• Rolling
cutting into fun shapes to place on top of pies
tartlets by cutting piecrust dough, placing in
• Making
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Get the kids
to peel apples
and veggies.
cherry pie filling
. . . and don’t forget manners. Remind kids to:
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themselves to anyone they don’t know, look
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By Katie Workman, author of The Mom 100 Cookbook and creator of
the blog themom100.com.
18 relish.com
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Facebook is a registered trademark of Facebook, Inc.
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1
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1
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unbaked 9-inch piecrust
eggs cup sugar
tablespoons molasses
teaspoons ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
(15-ounce) can pumpkin purée
cups heavy cream, divided
cup milk
tablespoons powdered sugar
1. Preheat oven to 375F. 2. Line piecrust with foil and
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Per serving: 390 calories, 24g fat, 115mg
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Recipe by Jean Kressy
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(Continued from page 8)
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flour and sugars in a large
bowl. Cut in butter with two
knives or your fingers until
crumbly. Stir in walnuts.
3. To prepare filling,
Off Original Price
Card#
Exp. Date
/
combine pears, cider, lemon
juice and flour in a large
bowl. Spoon into an 8-inch
square baking dish. Dot with
marmalade. Sprinkle with
crumble mixture.
4. Bake 40 minutes or until fruit
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Crumble:
M cup all-purpose flour
N cup granulated sugar
N cup packed brown
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N cup butter, chilled,
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L cup chopped walnuts
Filling:
6 cups firm, peeled pears, cut
into small chunks
(about 2K pounds)
L cup apple cider or juice
1 tablespoon lemon juice
2 teaspoons all-purpose flour
N cup orange marmalade
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Per serving: 260 calories, 9g fat, 15g
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Recipe by Jean Kressy
City
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