Title: Cheese Empanaditas
Categories: Appetizers
Yield: 16 Appetizers
1 c shredded pepper jack cheese
1/3 c chopped green chiles
1 box refrigerated pie crusts, softened
1 egg, beaten
1 c salsa
Heat oven to 400°F. In small bowl, mix cheese
and chiles.
With 3 1/4-inch round cutter, cut each pie crust
into 8 rounds. Spoon cheese mixture evenly onto
half of each dough round. Brush edge of crust
rounds with beaten egg. Fold crust rounds in half;
press edges with fork to seal. Place on ungreased
cookie sheet. Brush tops with egg. Cut small slit
in top of each.
Bake 12 to 16 minutes or until golden brown. Serve
warm empanaditas with salsa.
Title: Mixed Fruit Salad
Categories: Salads
Yield: 6 Servings
3/4 c sliced fresh strawberries
1 tb poppy seed dressing
3/4 ts sugar
1 c one-inch pieces cantaloupe
1/2 c grapes, cut in half
1/2 c fresh blueberries
2 oz white cheddar cheese, in 1/2" cubes
In food processor, place 1/4 cup of the strawberries,
the dressing and sugar. Cover; process with quick
on-and-off motions until smooth.
In medium bowl, mix remaining 1/2 cup strawberries,
the cantaloupe, grapes, blueberries and cheese.
Pour dressing over fruit mixture; toss.
Title: Parmesan Perch
Categories: Main Dish
Yield: 4 Servings
1 lb ocean perch fillets
2 tb dry bread crumbs
1 tb grated parmesan cheese
1 ts dried basil leaves
1/2 ts paprika
1 ds pepper
1 tb butter, melted
2 tb chopped fresh parsley
Move oven rack to position slightly above middle of
oven. Heat oven to 500°F. Spray rectangular pan,
13x9x2 inches, with cooking spray.
If fish fillets are large, cut into 4 serving
pieces. Mix remaining ingredients except butter
and parsley.
Brush one side of fish with butter; dip into
crumb mixture. Place fish, coated sides up, in
pan. Bake uncovered about 10 minutes or until
fish flakes easily with fork. Sprinkle with
parsley.
Title: Nutty Combo
Categories: Side Dish
Yield: 6 Servings
2 tb butter, melted
2 tb chopped fresh parsley
1/4 ts salt
1 c fresh cauliflower florets
8 fresh brussels sprouts, halved
8 baby yellow pattypan squash
1/2 c walnut halves
Heat gas or charcoal grill. In small bowl, mix
butter, parsley and salt. Place vegetables in
grill basket.
Place grill basket on grill. Cover grill; cook
over medium heat 10 to 15 minutes, turning and
brushing vegetables with butter mixture 2 or 3
times, until crisp-tender.
Title: Apple Dumplings
Categories: Desserts
Yield: 4 Servings
1 box refrigerated pie crusts, softened
4 md baking apples, peeled & cored
2 tb cream cheese
2 tb sweetened dried cranberries
1 tb sugar
1/4 ts ground cinnamon
1 1/2 c raspberry-cranberry juice
2/3 c sugar
Heat oven to 400°F. Remove crust from pouch;
place on work surface. With kitchen scissors or
knife, cut crust into 8 wedges.
For each dumpling, place 2 crust wedges together
at points, overlapping points about 1/2 inch;
press to seal. Center 1 apple on overlapped points.
Spoon about 1/2 tablespoon each of the cream cheese
and cranberries into center of each apple.
In small bowl, mix 1 tablespoon sugar and the
cinnamon; sprinkle each apple with 1/4 teaspoon
sugar-cinnamon mixture. Reserve remaining
mixture. Make 1 cut in each crust wedge from
apple to edge to make 4 strips per apple.
Separate strips enough to space evenly around
apple. Bring strips up around apple, overlapping
and sealing at top. Place wrapped apples in
ungreased 8-inch square glass baking dish.
In 1-quart saucepan, mix juice drink and 2/3 cup
sugar. Heat to boiling, stirring well to dissolve
sugar. Pour over wrapped apples in baking dish.
Sprinkle apples with remaining sugar-cinnamon
mixture.
Bake 35 to 45 minutes or until apples are almost
tender and crust is deep golden brown.
Spoon sauce mixture from baking dish over each
apple; bake 5 to 10 minutes longer or until
apples are fork-tender. Cool at least 1 hour
before serving. Serve sauce over dumplings.
Title: Spinach Dip
Categories: Appetizers
Yield: 10 Servings
5 oz frozen spinach, thawed & chopped
14 oz can artichoke hearts, drained & chopped
4 oz cream cheese, room temperature
1/2 c sour cream
1/4 c mayonnaise
1 clove garlic, grated
1/2 ts chili sauce
1/4 c grated parmesan
1/4 c mozzarella, shredded
Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until the sides are
bubbling and the cheese has melted and turned
golden brown on top, about 20-30 minutes.
Title: Asian Pasta Salad
Categories: Salads
Yield: 6 Servings
1 box pasta salad mix
3 oz ramen noodle soup mix
3 tb sugar
3 tb vegetable oil
2 tb white vinegar
2 tb water
1 tb soy sauce
3 c coleslaw mix
1 c snow pea pods, sliced
1/2 c sliced almonds, toasted
15 oz mandarin orange segments, drained
Empty pasta salad mix into 3-quart saucepan 2/3
full of boiling water. Gently boil uncovered 12
minutes, stirring occasionally. Drain pasta;
rinse with cold water. Shake to drain well.
In large bowl, stir together seasoning mixes from
pasta mix and soup mix, sugar, oil, vinegar, water
and soy sauce. Add pasta, coleslaw mix, pea pods,
almonds and oranges; toss to combine.
Just before serving, coarsely crush dry noodles
from soup mix; stir into pasta mixture. Serve
immediately, or refrigerate.
Title: Thai Beef Skillet
Categories: Main Dish
Yield: 6 Servings
8 oz uncooked spaghetti
4 md carrots, thinly sliced
8 oz fresh sugar snap peas
14 oz coconut milk
1 tb packed brown sugar
3 ts red curry paste
1 tb soy sauce
1/2 c crunchy peanut butter
2 tb lime juice
1 lb lean ground beef
1 tb grated gingerroot
1/2 ts salt
In 5- to 6-quart Dutch oven, cook spaghetti as
directed on package, adding carrots and peas during
last 5 minutes of cooking time. Rinse with cold
water; drain and set aside.
In microwavable bowl, mix coconut milk, brown sugar,
curry paste, soy sauce and peanut butter. Microwave
on High 2 minutes or until hot. Add lime juice;
stir with wire whisk until smooth. Set aside.
In 12-inch nonstick skillet, cook beef over
medium-high heat 5 to 7 minutes, stirring
occasionally, until thoroughly cooked; drain. Stir
in gingerroot and salt; cook 1 minute longer.
Stir in reserved spaghetti, vegetables and peanut
sauce; toss until coated. Cook 2 to 3 minutes or
until thoroughly heated.
Title: Ranch Potatoes
Categories: Side Dish
Yield: 10 Servings
2 c milk
3/4 c water
2 tb butte
1 oz ranch salad dressing mix
1 c sour cream
7.2 oz box mashed potatoes
4 sl bacon, cooked & crumbled
2 tb thinly sliced green onions
In 3-quart saucepan, heat milk, water and butter to
boiling. Stir in ranch dressing mix and sour cream;
beat until smooth. Stir in 3 slices of the bacon
and potatoes just until moistened; let stand 1
minute. Stir with fork until smooth.
Spoon potatoes into serving dish. Top with remaining
crumbled bacon and the green onions.
Title: Raspberry Trifle
Categories: Desserts
Yield: 16 Servings
1 box angel food cake mix
1 1/4 c cold water
2 c boiling water
8 serving size raspberry gelatin
20 oz frozen sweetened raspberries, thawed
18 oz red raspberry yogurt
Move oven rack to lowest position. Heat oven to
350°F.
In extra-large glass or metal bowl, beat cake mix
and cold water on low speed 30 seconds; beat on
medium speed 1 minute. Pour into ungreased 10-inch
angel food cake pan. Do not use fluted tube cake
pan or 9-inch angel food cake pan, or batter will
overflow.
Bake 37 to 47 minutes or until top is dark golden
brown and cracks feel very dry and not sticky. Do
not underbake.
Immediately turn pan upside down onto glass bottle
until cake is completely cool, about 1 hour. Run
knife around edges; remove from pan. Tear cake
into about 3/4-inch pieces.
Pour boiling water on gelatin in large bowl; stir
until gelatin is dissolved. Add raspberries.
Refrigerate gelatin mixture about 15 minutes or
until thickened but not set.
Layer half each of the cake pieces, gelatin mixture
and yogurt in 3-quart glass bowl; repeat. Garnish
with reserved raspberries. Refrigerate at least 2
hours until firm. Cover and refrigerate any
remaining dessert.
Title: Cheese Sticks
Categories: Appetizers
Yield: 30 Appetizers
1 lb jack cheese, in sticks
vegetable oil
1 c flour
1 ts paprika
1/2 c milk
1 egg
marinara sauce
Place cheese sticks on tray; freeze at least 1 hour.
Heat 2 inches of oil to 375°F in large heavy
saucepan. Beat the flour, paprika, milk and egg
until smooth. Dip cheese, 1 stick at a time, into
batter, covering cheese completely.
Fry 8 to 10 sticks at a time 1 to 2 minutes,
turning carefully, until golden brown. Drain on
paper towels. Let stand 5 minutes before
serving. Serve with marinara sauce.
Title: Mandarin Salad
Categories: Salads
Yield: 6 Servings
ALMONDS:
1/4 c sliced almonds
4 ts sugar
DRESSING:
1/4 c vegetable oil
2 tb sugar
2 tb white vinegar
1 tb chopped fresh parsley
1/2 ts salt
1 dash pepper
1 dash red pepper sauce
SALAD:
3 c lettuce, in bite-size pieces
3 c romaine lettuce, in bite-size pieces
2 md celery stalks, chopped
2 md green onions, thinly sliced
11 oz mandarin orange segments, drained
In 1-quart saucepan, cook almonds and 4 teaspoons
sugar over low heat about 10 minutes, stirring
constantly, until sugar is melted and almonds are
coated; cool and break apart.
In tightly covered container, shake all dressing
ingredients. Refrigerate until serving time.
In large bowl, toss salad ingredients, dressing
and almonds. Serve immediately.
Title: Mushroom Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/2 c original bisquick mix
1/2 ts garlic powder
1 egg
3 tb vegetable oil
1 1/2 c sliced fresh mushrooms
3 tb original bisquick mix
2 md green onions, sliced
1 c milk
1 1/2 ts soy sauce
Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound
with flat side of meat mallet or rolling pin until
about 1/4 inch thick.
In shallow dish, stir 1/2 cup bisquick mix and the
garlic powder. In another shallow dish, beat egg.
Dip chicken in egg, then coat with bisquick mixture.
In 12-inch nonstick skillet, heat 2 tablespoons of
the oil over medium heat. Add chicken; cook about
3 minutes or until golden brown. Turn chicken;
cover and cook 4 to 6 minutes longer or until
chicken is no longer pink in center. Remove to
serving platter; cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil
over medium heat. Add mushrooms; cook 3 to 4
minutes, stirring frequently, until browned. Add
3 tablespoons bisquick mix and the onions; cook
and stir until mixed. Stir in milk and soy sauce.
Cook until mixture is thick and bubbly. Serve
over chicken.
Title: Easy Baked Beans
Categories: Side Dish
Yield: 10 Servings
8 c water
1 lb dried lima beans, rinsed
6 oz cured salt pork, in 4 pieces
1 md onion, chopped
3 1/2 c water
1/2 c condensed tomato soup
3 tb packed brown sugar
3 tb molasses
1 ts salt
1/2 ts yellow mustard
In 5-quart Dutch oven, heat 8 cups water and beans
to boiling over medium-high heat. Boil uncovered 2
minutes. Remove from heat; let stand 1 hour; drain.
Heat oven to 350°F. In same 5-quart Dutch oven,
cook and stir salt pork over medium-high heat 5 to
6 minutes, until lightly browned. Stir in the
remaining ingredients. Bring to boiling over
medium-high heat. Cover; place in oven and bake
1 hour.
Stir beans; remove cover. Bake 1 hour to 1 hour 15
minutes, stirring occasionally, until beans are
tender and of desired consistency.
Title: Dutch Pear Pie
Categories: Desserts
Yield: 16 Servings
CRUST:
1 box refrigerated pie crusts, softened
FILLING:
1 c sour cream
1/2 c granulated sugar
1 tb all-purpose flour
1 ts vanilla
1 egg, beaten
3 c coarsely chopped fresh pears
TOPPING:
1 c all-purpose flour
1/2 c packed brown sugar
1/2 c butter
Heat oven to 425°F. Make pie crust as directed
on box for One-Crust Baked Shell using 9-inch glass
pie plate; do not prick crust. Carefully line
pastry with a double thickness of foil, gently
pressing foil to bottom and side of pastry. Let
foil extend over edge to prevent excessive
browning. Bake 10 minutes. Carefully remove
foil; bake 2 to 4 minutes longer or until pastry
just begins to brown and has become set. If
crust bubbles, gently push bubbles down with back
of spoon.
Meanwhile, in medium bowl, mix filling ingredients.
Pour into warm baked pie shell.
In a medium bowl, mix crumb topping ingredients
with pastry blender or fork until mixture looks
like fine crumbs; sprinkle topping evenly over
filling.
Reduce oven temperature to 350°F. Bake 40 to
50 minutes or until top is light golden brown.
After 30 minutes of baking, cover top of pie with
foil to prevent excessive browning. Cool at least
30 minutes before serving. Store in refrigerator.
Title: Coconut Chicken
Categories: Appetizers
Yield: 36 Appetizers
1/4 c butter, melted
1/2 c sweetened condensed milk
2 tb dijon mustard
1 1/2 c all-purpose flour
2/3 c flaked coconut
1/2 ts salt
1/2 ts paprika
1 lb boneless, skinless chicken breasts, in 1" pieces
1/2 c apricot spreadable fruit
2 tb honey
2 tb Dijon mustard
1 tb white vinegar
hot mustard
Heat oven to 425°F. Spread 2 tablespoons of the
melted butter 15x10x1-inch baking pan.
Mix sweetened condensed milk and 2 tablespoons dijon
mustard. Mix flour, coconut, salt and paprika. Dip
chicken into milk mixture, then coat with flour
mixture. Place coated chicken in pan. Drizzle
remaining butter over chicken. Bake uncovered 20
minutes.
Meanwhile, in small bowl, stir together spreadable
fruit, honey, 2 tablespoons dijon mustard and the
vinegar. Turn chicken; brush with apricot mixture.
Bake 10 to 15 minutes longer or until chicken is
no longer pink in center and glaze is bubbly.
Serve with hot mustard.
Title: Pineapple Salad
Categories: Salads
Yield: 6 Servings
1 c uncooked instant rice
1/2 c pineapple yogurt
1/4 ts ground cinnamon
1 c thawed whipped topping
1 md unpeeled apple, chopped
1 md unpeeled pear, chopped
1 c seedless grape halves
Cook rice as directed on package. Place cooked rice
in wire mesh strainer or colander with small holes.
Rinse with cold water to chill; drain well.
In large bowl, mix yogurt and cinnamon. Fold in
whipped topping. Gently stir in rice and remaining
ingredients.
Title: Stuffed Pork Chops
Categories: Main Dish
Yield: 6 Servings
3 tb butter
1 c chopped fresh mushrooms
1 c seasoned cornbread stuffing
3 tb chicken broth
1 c shredded white cheddar cheese
3 ts chopped fresh sage leaves
6 bone-in pork chops, trimmed
1/4 ts salt
1/4 ts freshly ground pepper
1 tb olive oil
Heat oven to 350°F. In 12-inch nonstick skillet,
melt 1 tablespoon of the butter over medium-high
heat. Cook mushrooms in butter 2 to 3 minutes or
until tender. Remove from heat. Add stuffing and
broth; stir until liquid is absorbed. Stir in
cheese and 2 teaspoons of the sage.
Make a pocket in each pork chop by cutting into side
of chop toward the bone. Spoon stuffing mixture into
each pocket; secure opening with toothpicks.
Sprinkle pork with salt, pepper and remaining 1
teaspoon sage.
In same skillet, melt remaining 2 tablespoons butter
over medium-high heat. Add 3 pork chops; cook 4
minutes, turning once, until browned. Spray broiler
pan rack with cooking spray. Place pork on rack in
pan. Repeat with remaining pork chops. Brush chops
with oil.
Bake 20 minutes or until meat thermometer inserted
in center of meaty portion reads 145°F. Let
stand 3 minutes.
Title: Macaroni And Cheese
Categories: Side Dish
Yield: 4 Servings
1 1/2 c uncooked elbow macaroni
2 tb butter
1 sm onion, chopped
1/2 ts salt
1/4 ts pepper
1/4 c all-purpose flour
1 3/4 c milk
6 oz cheese, in 1/2" cubes
Heat oven to 375°F. Cook and drain macaroni as
directed on package using minimum cook time.
Meanwhile, in 2-quart saucepan, melt butter over
medium heat. Cook onion, salt and pepper in butter,
stirring occasionally, until onion is crisp-tender.
In small bowl, mix flour and milk until smooth;
stir into onion mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute; remove from
heat. Stir in cheese until melted. Stir in
macaroni. Into ungreased 1 1/2-quart casserole,
spoon macaroni mixture.
Bake about 30 minutes or until bubbly and light
brown.
Title: Tropical Cake
Categories: Desserts
Yield: 8 Servings
1 1/2 c all-purpose flour
1/2 c granulated sugar
1 ts baking powder
1/2 ts baking soda
1/2 ts salt
6 oz pina colada yogurt
1/2 c vegetable oil
2 eggs, beaten
8 oz tropical fruit salad, drained
2 tb all-purpose flour
2 tb powdered sugar
Heat oven to 350°F. Spray bottom only of 8-inch
square pan with cooking spray. In large bowl, mix
1 1/2 cups flour, the 1/2 cup sugar, baking powder,
baking soda and salt. Stir in yogurt, oil and eggs
just until flour is moistened. Chop fruit salad.
Sprinkle 2 tablespoons flour over fruit mix. Stir
fruit into batter. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted
in center comes out clean. Cool on wire rack 10
minutes.
Sprinkle powdered sugar over warm coffee cake.
Serve warm.
Title: Ginger Apple Cider
Categories: Beverages
Yield: 12 Servings
1/2 c brandy
3/4 c ginger-flavored liqueur
1/4 c orange-flavored liqueur
1/2 c pure maple syrup
several dashes aromatic bitters
48 oz hard apple cider, chilled
ice cubes
red apple slices
In pitcher or punch bowl, mix bourbon, liqueurs,
maple syrup and bitters. Slowly add hard cider.
Carefully add ice. Garnish with apple slices.
Title: Pan Rolls
Categories: Salads
Yield: 4 Servings
3 1/2 c all-purpose flour
1/4 c sugar
1/4 c shortening
1 ts salt
1 package regular active dry yeast
1/2 c very warm water (120°F to 130°F)
1/2 c very warm milk (120°F to 130°F)
1 egg
butter, melted
Mix 2 cups of the flour, the sugar, shortening, salt
and yeast in medium bowl. Add warm water, warm milk
and egg. Beat with electric mixer on low speed 1
minute, scraping bowl frequently. Beat on medium
speed 1 minute, scraping bowl frequently. Stir in
enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about
5 minutes or until smooth and elastic. Place in
greased bowl and turn greased side up. Cover and let
rise in warm place about 1 hour or until double.
Dough is ready if indentation remains when touched.
Grease bottoms and sides of 2 round pans, 9x1 1/2
inches. Punch down dough. Cut dough in half; cut
each half into 24 pieces. Shape into balls. Place
close together in pans. Brush with butter. Cover
and let rise in warm place about 30 minutes or
until double.
Heat oven to 400°F. Bake 12 to 18 minutes or
until golden brown.
Title: Cherry-Glazed Turkey
Categories: Main Dish
Yield: 12 Servings
TURKEY:
12 lb whole turkey, thawed if frozen
2 tb chopped fresh sage leaves
1 ts salt
1/2 ts pepper
STUFFING:
1/2 c butter or margarine
1 lg onion, diced
16 oz pkg herb-seasoned stuffing mix
2 md red apples, chopped
1 1/2 c dried cherries
1 c chopped pecans
2 1/2 c chicken broth
GLAZE:
1/2 c cherry preserves
1/4 c chicken broth
Heat oven to 325°F. Grease 13x9-inch glass
baking dish with cooking spray; set aside. Remove
and discard neck and giblets from turkey. Rinse
turkey inside and out with cold water; pat dry
with paper towels. In small bowl, mix sage, salt
and pepper; rub into turkey skin.
In 8-inch skillet, melt butter over medium heat.
Add onion; cook 4 to 6 minutes, stirring
occasionally, until tender. In large bowl,
thoroughly mix cooked onion and remaining
stuffing ingredients.
Turn turkey breast side down. Fill neck cavity
lightly with 1 cup of the stuffing. Do not pack
stuffing because it will expand during roasting.
Fasten neck skin of turkey to back with skewer.
Turn turkey breast side up. Fold wings across back
of turkey so tips are touching. Fill body cavity
lightly with 3 cups of the stuffing. Place
remaining stuffing in baking dish. Cover with
foil; refrigerate until ready to bake. Tuck legs
under band of skin at tail, or tie together with
heavy string.
On rack in shallow roasting pan, place turkey,
breast side up. Insert ovenproof meat thermometer
so tip is in thickest part of inside thigh and
does not touch bone. Cover turkey loosely with
foil or roaster cover; roast 3 hours. Meanwhile,
in small bowl, mix glaze ingredients; set aside.
Uncover turkey and place foil-covered baking
dish with stuffing in oven. Roast 45 minutes to
1 hour 30 minutes longer, brushing turkey with
glaze frequently, until thermometer reads
165°F and drumsticks move easily when
lifted or twisted. Thermometer inserted in
center of stuffing in turkey should read
165°F. Remove baking dish with stuffing
from oven after 40 to 50 minutes of baking
time or when thoroughly heated (165°F).
Place turkey on warm platter; cover with foil
to keep warm. Let stand about 15 minutes for
easiest carving. Cover and refrigerate any
remaining turkey and stuffing separately.
Title: Cran-Raspberry Sauce
Categories: Side Dish
Yield: 12 Servings
3 c fresh cranberries
1 1/2 c packed brown sugar
3/4 c water
1/2 c seedless raspberry jam
In 2-quart saucepan, mix cranberries, brown sugar
and water. Heat to boiling over high heat. Reduce
heat to medium-high. Cook 8 to 10 minutes,
stirring frequently, until mixture is thick and
all cranberries have popped. Cool slightly,
about 10 minutes.
Strain cranberry mixture, pressing berries to
extract juice; discard berry skins. Stir jam
into warm juice. Cool 30 minutes.
Title: Pumpkin Pie
Categories: Desserts
Yield: 8 Servings
PIE CRUST:
1 c all-purpose flour
1/2 ts salt
1/3 c plus 1 tb shortening
3 tb cold water
FILLING:
2 eggs
1/2 c sugar
1 ts ground cinnamon
1/2 ts salt
1/2 ts ground ginger
1/8 ts ground cloves
15 oz pumpkin
12 oz evaporated milk
CREAM:
1/2 c whipping cream
1 tb sugar
1/4 ts pumpkin pie spice
In medium bowl, mix flour and 1/2 teaspoon salt. Cut
in shortening, using pastry blender, 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 leaves side of
bowl.
Gather pastry into a ball. On lightly floured
surface, shape dough into flattened round. Wrap
pastry in plastic wrap; refrigerate about 45
minutes or until dough is firm and cold, yet
pliable.
Heat oven to 425°F. On lightly floured surface,
roll pastry with floured rolling pin 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.
In medium bowl, beat eggs slightly with wire whisk.
Beat in remaining filling ingredients. Place
pastry-lined pie plate on oven rack to prevent
spilling the filling. Pour filling into pie plate.
Cover edge of crust with 2- to 3-inch strip of
foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temperature to
350°F. Bake about 45 minutes longer, removing
foil during last 15 minutes of baking, until
knife inserted in center comes out clean. Cool
30 minutes. Refrigerate about 4 hours or until
chilled.
In chilled small bowl, beat topping ingredients
with electric mixer on high speed until soft
peaks form. Serve pie topping with whipped cream.
