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Weekly recipes for November 18, 2009
Foolproof Pie Crust
4 cups all-purpose flour
1 3/4 cup vegetable shortening
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup cold water
1 egg, beaten
1 tablespoon white vinegar
In a large bowl, mix flour, shortening, sugar and salt with a pastry blender. Add water, vinegar and egg. Beat to combine.
Makes five 9-inch crusts.
-- Courtesy of Shirley Lacey, Kennewick
Pork a la King
Preparation time: 10 minutes; cooking time: about 10 minutes
2 tablespoons butter
2 tablespoons flour
2 cups 1 percent milk
1 (3- to 6-ounce) can rinsed, sliced mushrooms
1 (2-ounce) jar diced, drained pimento
1 cup frozen tiny green peas (thawed)
1/4 teaspoon dried thyme
1/2 teaspoon 25 percent less-sodium seasoned salt
1/4 teaspoon pepper
2 cups leftover chopped, cooked pork
In a large nonstick skillet, melt butter on medium. Blend in flour; cook 30 seconds. Whisk in milk and cook 3 minutes, or until thickened, stirring constantly. Stir in mushrooms, pimento, peas, thyme, seasoned salt and pepper and cook 2 minutes. Gently stir in cooked pork and cook until heated through.
Per serving: 303 calories, 28 grams protein, 14 grams fat (42 percent calories from fat), 6.6 grams saturated fat, 16 grams carbohydrate, 80 milligrams cholesterol, 396 milligrams sodium, 3 grams fiber. Makes 4 servings.
Pumpkin-Ginger Pie with Golden Marshmallow Topping
Preparation time: 15 minutes; cooking time: 50 to 60 minutes; cooling time: 3 hours; broiling time: 30 seconds
1 refrigerated pie crust (from 15-ounce package), softened
Streusel:
1/2 cup crushed gingersnap cookies (9 cookies)
1/2 cup chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons flour
2 tablespoons butter, softened
Filling:
1 (15-ounce) can pumpkin pie mix
3/4 cup evaporated fat-free milk
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 slightly beaten eggs
Topping:
2 cups miniature marshmallows
Heat oven to 425 degrees. Place cookie sheet in middle oven rack. Unroll pie crust in 9-inch pie plate as directed. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce heat to 350 degrees. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on rack (about 3 hours).
Just before serving, heat broiler. Spread marshmallows evenly over top of pie, covering it completely. Broil about 30 seconds, watching carefully until marshmallows are lightly browned. Serve.
Per serving: 367 calories, 7 grams protein, 17 grams fat (39 percent calories from fat), 5.9 grams saturated fat, 51 grams carbohydrate, 64 milligrams cholesterol, 413 milligrams sodium, 5 grams fiber. Makes 8 servings.
Ravioli with Spinach and Goat Cheese
Preparation time: 10 minutes; cooking time: for the pasta
1 (16-ounce) package whole-wheat ravioli with tomato, basil and mozzarella
1 (5- to 6-ounce) package baby spinach leaves
1/2 teaspoon lemon zest
1/4 cup oil-packed sun-dried tomatoes, drained and chopped, plus 1 tablespoon oil from jar
2 ounces crumbled goat cheese (about 1/2 cup)
Cook ravioli according to directions, reserving 1/4 cup pasta water. Drain and return to pot with reserved cooking water. Stir in spinach. Add zest, sun-dried tomatoes and oil; toss to coat. Spoon into bowls; sprinkle with goat cheese.
Per serving: 394 calories, 18 grams protein, 17 grams fat (37 percent calories from fat), 8.1 grams saturated fat, 44 grams carbohydrate, 51 milligrams cholesterol, 431 milligrams sodium, 7 grams fiber. Makes 4 servings.
