Strawberry Sundae

Strawberry gelée

• 1 tsp. powdered gelatin
• 3 tsp. cold water
• 1 10-oz. jar of strawberry jelly

In a small bowl, sprinkle the powdered gelatin over the cold water and soak for at least 15 minutes. Melt the jelly in a small saucepan over medium heat until very hot. Remove from the heat and stir in the soaked gelatin until it is dissolved. Divide the hot jelly into four sundae glasses and place in the refrigerator for 20 minutes.

Whipped cream
• ¾ cup heavy cream
• Seeds scraped from ½ a vanilla bean
• 2 T sugar

Whip the cream, vanilla-bean seeds, and sugar into stiff peaks using a standing mixer fitted with a whisk attachment or a medium bowl and a whisk. Transfer the cream to a piping bag fitted with a star tip. Refrigerate until ready to use.

Sacristan Cookies

• ¼ cup pistachios
• 2 T sugar
• 1 sheet puff pastry, frozen
• 1 egg yolk
• 1 T milk

Preheat oven to 350°F and position rack in the center. In a small food processor, grind together the pistachios and 1½ T of sugar; transfer to a plate. Cut a 2" x 6" rectangle from a sheet of puff pastry and place in the freezer until ready to use.

Whip together the yolk, milk, and remaining sugar, and brush the mixture on both sides of the pastry rectangle. Cut the pastry into four ½" x 6" strips. Hold the strips on both ends and carefully twist two or three times (make sure pastry is thawed enough to be malleable). Place the twists about 1½" apart on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden brown.

When the cookies are done, carefully roll them in the pistachio-sugar mixture to coat; set aside until ready to serve.

Sundae filling
• 1 pint hulled strawberries, ½ sliced and ½ diced
• ½ pint vanilla ice cream
• ¼ cup chopped pistachios, for garnish

Assembly

Remove the goblets from the refrigerator. Above the layer of gelée, arrange sliced strawberries against the inside of each glass. Spoon the diced strawberries over the gelée, and then add a scoop of ice cream on top.

Pipe whipped cream over the ice cream. Sprinkle with chopped pistachios, and serve immediately with the cookies. Serves 4.

Cranberry-and-Golden-Raisin Sauce

Ingredients
¹⁄_³ cup golden raisins
¼ cup Grand Marnier
½ cup dark-brown sugar
¹⁄_³ cup maple syrup
1 cup orange juice
1 lb. fresh cranberries, rinsed
1 T freshly grated ginger
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. five-spice powder

Directions
In a heatproof container, microwave the raisins with the Grand Marnier for 20 seconds. Cover and rest at room temperature overnight. In a large saucepan over medium heat, combine the brown sugar and maple syrup, stirring until sugar is dissolved. Carefully add the orange juice and bring to a simmer. Add the cranberries, ginger, and spices and simmer over low heat for 30 minutes. Check consistency (the sauce should be thick, but not so a spoon will stand upright in it), adding water to thin if necessary. Add the raisins and serve. Serves 6.

Sweet Potato Puree

Ingredients
2 lb. sweet potatoes, peeled and cut into
½-inch cubes
Peel and juice of 1 orange, reserved separately
1 cinnamon stick
1 bay leaf
1 small onion, peeled and studded with 2 cloves
1 Golden Delicious apple, peeled, cored, and chopped into ¼-inch cubes
½ of a banana, peeled and cut into ½-inch wheels
1 T unsalted butter
¾ cup heavy cream
½ tsp. freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Place the sweet potatoes in a large pot. Add enough water to cover by 1 inch, a pinch of salt, half of the orange peel, cinnamon stick, bay leaf, and onion. Bring to a boil and simmer 20-25 minutes until potatoes are fork-tender.
While the sweet potatoes are cooking, prepare the fruit. Melt the butter in a heavy-bottom pan over medium heat. Add the apple, banana, and remaining orange peel and sweat until lightly caramelized, tossing often, about 7 to 10 minutes. Transfer the fruit to a plate with a slotted spoon. Cook orange juice until reduced to about 1 tablespoon. Add ¾ of the heavy cream and boil for 3 to 4 minutes. Return the cooked fruit to the pan, mix well, and simmer for 3 to 4 minutes. Remove from heat and discard orange peel. Keep warm.

When the sweet potatoes are done, drain them and discard the orange peel, cinnamon stick, bay leaf, and onion. Transfer the sweet potatoes to a food processor. Add the fruit, nutmeg, salt, and pepper, then puree. Mix in the remaining cream if the puree is too thick, and taste for seasoning. Serves 6.

Green Bean Bundles

Ingredients
6-8 dried prunes
3 cups hot tea
1½ lb. fresh green beans, washed and trimmed
¹⁄_³ cup blanched and peeled almonds
½ tsp. cayenne pepper
6-8 slices bacon
1T olive oil

Directions
Soak prunes in the hot tea, covered, for at least one hour, and then drain. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the beans until tender, 10 to 12 minutes, then chill in the ice water. Strain and separate into bundles of approximately 8 beans. In a food processor, combine the almonds with the pepper until crumbly. Divide and press the almond mixture onto one side of each slice of bacon. Place a prune in the center of each green-bean bundle and secure it by wrapping the bacon around it (with the almonds facing inwards). Heat the oil in a sauté pan over medium heat. Cook the bundles on all sides to crisp the bacon. Serves 6-8.

Swiss-Chard Gratin

Ingredients
6 lb. Swiss chard, washed, leaves and stems separated
2 T butter
2 cloves garlic, peeled and chopped
2 T flour
1 cup milk
¼ tsp. nutmeg
½ cup shredded Gruyère cheese
¹⁄_³ cup grated Parmesan cheese
Salt and pepper to taste

Directions
Preheat oven to 350F. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the chard leaves until tender, remove, and chill in the ice water. Strain well; chop leaves roughly and set aside. Cut the stems into thin slices. In a small saucepan over medium-low heat, add 1 tablespoon butter, 1 clove garlic, and stems, cooking until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Stir for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, reserved garlic, and stems; season to taste. Transfer to a small casserole or individual-size casserole dishes. Sprinkle evenly with the cheeses and bake 6-8 minutes or until golden brown. Serves 6.

Rose Royale

1 oz. Hendrick's gin
¹/² oz. rose syrup
¹/² oz. fresh lemon juice
2 oz. Champagne
1 red rose petal

Shake together the gin, rose syrup, and lemon juice. Strain into a Champagne glass and top with Champagne. Garnish with a rose petal. Serves 1.

Cran-Apple Crush

1 tsp. light-brown sugar
¹/² oz. simple syrup (equal parts sugar and water, heated until sugar is dissolved, then chilled)
¹/² oz. lime juice
9 fresh cranberries
2 oz. infused Absolut vodka (see following recipe)
2 thin slices of green apple

Muddle brown sugar, syrup, lime juice, and 6 cranberries, and place in a shaker. Add the infused vodka. Shake with ice and strain the liquid into a double old-fashioned glass filled with ice. Garnish with apple slices and 3 cranberries. Serves 1.

Infused vodka

1 liter of Absolut vodka
3 whole cloves
5 star anises
¹/² cinnamon stick
10 green cardamoms

Cook the vodka and all of the spices in a double boiler for 10 minutes over medium-high heat. Cover with plastic film and let cool to room temperature. Store in the refrigerator.

White Cosmopolitan

2 oz. Absolut vodka
1 oz. St. Germain liqueur
¹/² oz. lime juice
1 oz. white cranberry juice

Shake the ingredients together with ice and strain into a chilled martini glass. Serves 1.

Honey Orange Pecan Cake

Ingredients:

•	Crisco® Flour No-Stick Spray
•	1 cup butter
•	3 cups granulated sugar
•	6 large eggs, room temperature
•	2 tablespoons orange juice
•	1 teaspoon almond extract
•	2 3/4 cups All Purpose Flour
•	1/4 teaspoon baking soda
•	1 cup sour cream
•	1 tablespoon grated fresh orange peel
•	1 cup chopped pecans, toasted (divided)*
•
GLAZE
•	1/4 cup butter
•	1/4 cup firmly packed brown sugar
•	1/4 cup honey
•	1 teaspoon grated fresh orange peel

Instructions:

1.	HEAT oven to 325°F. Generously coat 10-inch tube or 10-cup fluted tube pan with flour no-stick cooking spray.
2.	BEAT butter in large bowl with electric mixer about 30 seconds or until creamy. Gradually add granulated sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
3.	COMBINE flour and baking soda in small bowl; add alternately with sour cream to butter mixture. Beat on low speed after each addition, just until combined (do not overmix). Fold in orange peel.
4.	SPOON about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
5.	BAKE 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
	ORANGE AND HONEY GLAZE
1.	MICROWAVE butter in 1-cup glass measure on HIGH (100% power) 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on HIGH 1 minute. Drizzle over cake.
TIP	*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Gourmet Double Chocolate Chunk Cookies

Ingredients:

•	2 cups (12 oz. pkg.) semi-sweet chocolate chips
•	1/2 cup butter
•	3/4 cup All Purpose Flour
•	1 teaspoon salt
•	1/2 teaspoon baking powder
•	1 cup sugar
•	3 large eggs, lightly beaten
•	1 teaspoon vanilla extract
•	2 to 6 oz. white or dark chocolate bars or combination of both, cut into chunks
•	7 ounces macadamia nuts, or other nuts as desired

Instructions:

1.	HEAT oven to 350°F. Line baking sheet with aluminum foil shiny side up.
2.	MELT semi-sweet chocolate and butter; allow to cool slightly. Combine flour, salt and baking powder in small bowl; set aside.
3.	BEAT sugar, eggs, and vanilla using electric mixer on high speed 2 minutes or until light and fluffy. Add chocolate mixture; mix just until blended.
4.	ADD flour mixture; mix just until blended. Stir in white chocolate chunks and nuts. Drop by rounded tablespoonfuls onto prepared baking sheet.
5.	BAKE 12 minutes (do not overbake). Cool on wire rack completely before removing from foil. If cookies stick slightly, use spatula to remove.

Fresh Orange Cupcakes

Ingredients:

•	3/4 cup sugar
•	6 tablespoons butter, softened
•	1 large egg
•	1/2 teaspoon vanilla extract
•	1 tablespoon grated orange peel
•	1/2 cup orange juice
•	2 tablespoons milk
•	1 1/2 cups Self-Rising Flour
•	1 (16 oz.) container Pillsbury Cream Cheese Frosting
•	Grated orange peel (optional)

Instructions:

1.	HEAT oven to 375°F. Line 12 muffin cups with paper baking cups.
2.	BEAT sugar and butter in medium bowl with electric mixer about 4 minutes or until light and fluffy. Beat in egg, vanilla and orange peel until blended. Combine orange juice and milk. Add to butter mixture alternately with flour, mixing until just combined. Fill baking cups about 2/3 full.
3.	BAKE 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove from pan. Cool completely on cooling rack. Frost with cream cheese frosting. Garnish with grated orange peel, if desired.

Chocolate Pecan Pie

Ingredients:

CRUST
•	1 1/4 cups All Purpose Flour
•	1/4 teaspoon salt
•	1/2 cup butter, cut in cubes, chilled
•	6 tablespoons ice cold water
•
FILLING
•	3 large eggs, lightly beaten
•	1/2 cup light corn syrup
•	1 teaspoon pure vanilla extract
•	1/4 teaspoon salt
•	2 tablespoons butter
•	1/2 cup semi-sweet chocolate chips
•	1 cup coarsely chopped pecans
•
CHOCOLATE PECAN TOPPING
•	1/2 cup coarsely chopped pecans
•	1/2 cup semi-sweet chocolate chips

Instructions:

	CRUST
1.	COMBINE flour and 1/4 teaspoon salt in large bowl or bowl of food processor. Cut in 1/2 cup butter with pastry blender or 2 knives, or if using food processor, add using a quick pulse, until mixture is the size of peas.
2.	ADD water a little at a time, tossing lightly with fork, or pulsing food processor only a few times, until dough is moist enough to hold together when pressed together.
3.	TURN onto lightly floured surface; press into ball. Flatten ball; fold in half 3 times. (Handle dough as little as possible.) Shape into flattened round, wrap tightly in plastic wrap; chill at least 30 minutes or up to 24 hours.
4.	ROLL dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate.
5.	TRIM edges of dough, leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Cover with plastic wrap and chill while preparing filling.
	FILLING
1.	HEAT oven to 350°F.
2.	COMBINE eggs, syrup, vanilla and 1/4 teaspoon salt in large bowl.
3.	MELT 2 tablespoons butter and 1/2 cup chocolate chips in microwave-safe bowl on MEDIUM (50% power). Stir at 30 second intervals. Heat just until melted.
4.	STIR chocolate mixture into egg mixture, just until blended. Fold in 1 cup pecans. Pour into prepared pie shell. Sprinkle top with 1/2 cup pecans and 1/2 cup chocolate chips.
5.	BAKE 30 minutes or until browned. Serve warm or cooled.

Chewy Oatmeal Raisin Nut Cookies

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	3/4 cup Crisco® Butter Shortening
OR	3/4 stick Crisco® Butter Shortening Sticks
•	1 1/4 cups firmly packed brown sugar
•	1 large egg
•	1/3 cup milk
•	1 1/2 teaspoons vanilla extract
•	1 cup All Purpose Flour
•	3 cups old-fashioned rolled oats
•	1/2 teaspoon baking soda
•	1/2 teaspoon salt
•	1/4 teaspoon ground cinnamon
•	1 cup raisins
•	1 cup coarsely chopped walnuts

Instructions:

1.	HEAT oven to 375°F. Lightly coat baking sheet with no-stick cooking spray.
2.	BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
3.	COMBINE flour, oats, baking soda, salt and cinnamon in medium bowl. Beat flour mixture into shortening mixture at low speed, just until combined. Stir in raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.
4.	BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.

Caramel-Apple Pie

Ingredients:

PECAN PASTRY CRUST
•	2 1/4 cups All Purpose Flour
•	1/2 cup chopped pecans, toasted and cooled*
•	2/3 cup cold butter, cut into small pieces
•	1/2 teaspoon salt
•	1 large egg yolk
•	1/3 cup ice cold water
•
FILLING
•	5 large Golden Delicious apples, peeled, cored and cut into slices
•	3/4 cup packed brown sugar
•	2 tablespoons All Purpose Flour
•	1/4 teaspoon ground cinnamon
•	1/4 cup butter, melted
•
TOPPING
•	1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping

Instructions:

1.	COMBINE flour and pecans in food processor; pulse until mixture resembles coarse crumbs.
2.	ADD cold butter and salt; pulse until mixture is the size of small peas. Add egg yolk and water; pulse only until combined.
3.	REMOVE to parchment paper. Press dough into ball. Divide dough into 2 round disks. Wrap in plastic wrap; chill at least 30 minutes or up to two days.
4.	HEAT oven to 375°F. Roll out 1 pastry disk on floured surface to 11-inch circle. Gently place in a 9-inch deep-dish or 10-inch pie plate. Trim edge, leaving 1/2-inch overhang. Roll out second pastry round. Cut 1-inch-wide strips using a decorative pastry wheel or pizza cutter. Chill strips.
5.	STIR apple slices gently with brown sugar, flour and cinnamon in large bowl. Pour into crust.
6.	WEAVE strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge. Drizzle melted butter over the top crust.
7.	BAKE on lowest oven rack 1 hour or until crust is golden brown and apples are tender. Cool 1 hour. Just before serving, drizzle caramel topping over crust.
TIP	*To toast pecans: Place in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned

Banana Nut Snack Cake

Ingredients:

•	Crisco® Flour No-Stick Spray
•	1 1/2 cups All Purpose Flour
•	1/2 teaspoon baking soda
•	1/2 teaspoon salt
•	1 cup sugar
•	3/4 cup Crisco® Pure Vegetable Oil
•	2 large eggs, lightly beaten
•	1 teaspoon vanilla extract
•	1 1/2 cups mashed ripe banana
•	1/2 cup chopped pecans

Instructions:

1.	HEAT oven to 350ºF. Coat an 8 x 8 x 2-inch baking pan with flour no-stick cooking spray.
2.	COMBINE flour, baking soda and salt in small bowl; set aside.
3.	BEAT sugar, vegetable oil, eggs and vanilla in large bowl. Mix in bananas and pecans. Add flour mixture gradually, stirring until just mixed.
4.	POUR into prepared pan. Bake 40 to 45 minutes or until golden brown. Cool completely on wire rack or serve warm.

Angel Food Cake

Ingredients:

CAKE
•	1 1/4 cups All Purpose Flour, sifted before measuring
•	1 3/4 cups sugar, divided
•	1 3/4 cups egg whites, (12 to 14 large eggs)
•	1 1/2 teaspoons cream of tartar
•	1/4 teaspoon salt
•	2 teaspoons vanilla or almond extract
•
STRAWBERRY TOPPING (OPTIONAL)
•	1 pint sliced fresh strawberries, divided
•	1/2 cup water
•	1/3 cup sugar
•	2 teaspoons cornstarch
•
•	Whipped cream (optional)

Instructions:

1.	HEAT oven to 375ºF. Set out a clean, oil free 10-inch tube pan.
2.	SIFT flour and 3/4 cup sugar together 3 times; set aside. (This is important for a light cake.)
3.	BEAT egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar. Continue beating until stiff peaks form.
4.	SIFT about 1/4 of flour mixture over egg whites; gently fold the flour into the egg whites. Repeat with remaining flour mixture, 1/4 at a time.
5.	FOLD in extract. Spoon batter into tube pan. Run knife through batter gently to remove air pockets.
6.	BAKE in lower third of oven 35 to 40 minutes.
7.	INVERT pan (if it does not have legs, place on a bottle) and cool. Remove from pan when completely cool. To remove, run thin knife up and down between cake and pan to loosen.
8.	SERVE with fresh strawberries, Strawberry Topping and whipped cream, if desired.
	STRAWBERRY TOPPING
1.	PRESS 1 cup strawberries through a sieve, reserving juice. Discard pulp. Pour strawberry liquid into saucepan. Add sugar and cornstarch; cook over medium heat until thickened and clear.

Almond Peach Shortcake

Ingredients:

Shortcake
•	Crisco® Original No-Stick Cooking Spray
•	2 cups Self-Rising Flour
•	1/4 cup sugar
•	1/2 cup slivered almonds, toasted* and chopped
•	1/4 cup butter, melted
•	1/3 cup heavy cream
•	1 large egg
•	1/2 teaspoon almond extract
•
Topping
•	4 cups peaches, peeled, sliced and sweetened to taste
•	1 cup heavy cream, whipped with 1 tablespoon sugar

Instructions:

1.	HEAT oven to 425º F. Spray baking sheet with no-stick cooking spray.
2.	RESERVE 2 tablespoons almonds. Combine flour, sugar and remaining almonds in a large bowl.
3.	WHISK together 1/3 cup of cream, egg, and melted butter in small bowl. Stir into flour mixture to make dough.
4.	FORM into 8 individual mounds using 2 spoons or hands; place 2 to 3 inches apart on prepared baking sheet.
5.	BAKE 10 to 12 minutes or until golden brown.
6.	SPLIT shortcakes in half; place on individual serving plates. Fill and top with peaches and whipped cream. Sprinkle with reserved toasted almonds.
TIP	*Toasted almonds: Place almonds in a single layer on an ungreased baking sheet. Bake at 350º F. for 10 to 15 minutes stirring occasionally until golden brown.

Almond Crisps

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1/2 cup unsalted butter, at room temperature
•	1 cup light brown sugar, firmly packed
•	1 large egg
•	1 teaspoon vanilla extract
•	1/8 teaspoon almond extract
•	1 cup All Purpose Flour
•	1 teaspoon baking powder
•	1/2 teaspoon salt
•	1/2 cup blanched almonds, chopped

Instructions:

1.	HEAT oven to 400º F. Lightly spray baking sheet with no-stick cooking spray.
2.	COMBINE butter and sugar in large bowl; beat with electric mixer on high until fluffy. Add egg, vanilla and almond extracts into the mixture and beat until well blended.
3.	STIR flour, baking powder and salt together in medium bowl. Add to butter mixture; beat on low just until blended. Stir in almonds. Dough will be sticky.
4.	DROP dough by level teaspoonfuls onto baking sheet, about 2 inches apart.
5.	BAKE 5-6 minutes or until the edges are light golden brown. Cool 1 minute. Remove cookies with a spatula to wire racks; cool completely.

All-American Baseball Cookies

Ingredients:

COOKIE
•	1 cup butter, softened
•	1 cup sugar
•	1 large egg, lightly beaten
•	3/4 teaspoon lemon extract
•	1 teaspoon grated lemon peel
•	3 cups All Purpose Flour
•	1 teaspoon baking powder
•	Crisco® Original No-Stick Cooking Spray
•
FROSTING
•	9 cups powdered sugar, sifted
•	1/4 cup dried egg whites
•	2/3 cup water
•	Food coloring (red and blue)

Instructions:

1.	COMBINE butter and sugar in large bowl; beat with electric mixer until light and fluffy. Add egg, lemon extract and lemon peel; beat well. Add flour and baking powder; beat on low speed to combine. Refrigerate dough at least 1 hour.
2.	HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray.
3.	ROLL out half of dough on lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut out 3-inch rounds for baseballs and a star cutter for star cookies. Place cookies 1-inch apart on prepared baking sheet.
4.	BAKE 12 to 14 minutes or until light golden brown. Remove to wire rack to cool completely.
5.	COMBINE powdered sugar and dried egg whites. Stir in just enough of the water to achieve a spreadable consistency. Divide into several smaller bowls. Add color by dipping wooden pick into food coloring and then into frosting, stirring to combine.
6.	BRUSH frosting on each cookie using a pastry brush to coat top. Spoon remaining frosting into small decorating bag. Pipe onto cookies to create baseballs and patriotic stars.

White Chicken Chili Pot Pie

Ingredients:

•	2 teaspoons Crisco® Light Olive Oil
•	1 medium onion, diced
•	1 (4 oz.) can diced green chiles, drained
•	2 teaspoons ground cumin
•	1 teaspoon salt
•	1/2 teaspoon red pepper flakes, or to taste (optional)
•	1/4 cup All Purpose Flour
•	2 (14 to 16 oz.) cans great Northern or navy beans
•	1 (14.5 oz.) can reduced sodium chicken broth
•	1 1/2 cups diced cooked chicken breasts
•	1 cup Self-Rising Flour
•	1 1/2 cups shredded Monterey Jack cheese
•	1/2 cup milk
•	1 large egg

Instructions:

1.	HEAT oven to 375°F.
2.	HEAT oil in large skillet. Add onion; cook about 4 minutes or until translucent. Add green chiles, cumin, salt, red pepper flakes and flour. Stir 2 minutes, or until thick and flour has browned slightly.
3.	ADD beans and chicken broth. Bring to a boil. Simmer 10 minutes or until thickened.
4.	ADD chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
5.	COMBINE flour, cheese, milk and egg in medium bowl. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.

Southwestern Turkey Pie with Cheddar Crust

Ingredients:

CRUST
•	Crisco® Original No-Stick Cooking Spray
•	1 tablespoon Self-Rising Cornmeal Mix
•	1 1/4 cups All Purpose Flour
•	1 cup shredded Cheddar cheese
•	1/2 teaspoon salt
•	1/3 cup butter
•
FILLING
•	2 tablespoons butter
•	1 medium onion, chopped
•	1 medium bell pepper, coarsely chopped (red, green or combination)
•	2 cups cubed cooked turkey breast
•	1 teaspoon ground cumin
•	1/2 teaspoon oregano leaves
•	1/4 teaspoon salt
•	1 cup sour cream
•	1 (16 oz.) can black beans, rinsed and drained
•	1 cup frozen corn
•	1 (8 oz.) can chunky salsa
•	1 cup finely shredded Cheddar cheese

Instructions:

1.	HEAT oven to 375°F. Spray a 9-inch deep dish pie plate with no-stick cooking spray. Add cornmeal mix to coat bottom of pie plate; set aside.
2.	COMBINE flour, 1 cup cheese, salt and 1/3 cup butter in medium bowl until crumbly; press into bottom and up sides of pie plate. Set aside.
3.	MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and pepper; cook and stir until onion is translucent, 3 to 4 minutes.
4.	ADD turkey, cumin, oregano and salt. Cook and stir 2 minutes over medium heat to combine flavors.
5.	POUR turkey mixture into prepared crust. Layer sour cream, black beans, corn and salsa over turkey mixture.
6.	BAKE on lowest oven rack 40 minutes or until crust is golden brown. Top with 1 cup cheese. Bake an additional 5 minutes or until cheese is melted. Makes 8 servings.

Southern-Style Corn Meal Fried Catfish

Ingredients:

•	1/4 cup Crisco® Pure Vegetable Oil
•	4 catfish fillets (about 1 1/2 lbs.)
•	1 cup Self-Rising Cornmeal Mix
•	1/4 teaspoon salt
•	1/2 teaspoon freshly ground black pepper
•	1 lemon, sliced

Instructions:

1.	HEAT 2 to 3 tablespoons oil in large, heavy skillet. Wash and drain catfish fillets.
2.	PLACE cornmeal mix in shallow pan. Sprinkle salt and pepper on both sides of catfish fillets. Coat with cornmeal mix.
3.	FRY 2 fillets at a time in skillet about 4 minutes per side or until flaky and golden brown, adding additional oil as needed. Drain on paper towels. Keep warm in 200°F oven until ready to serve. Serve with lemon slices.

Skillet Chili with Cornbread Topping

Ingredients:

•	1 pound lean ground beef
•	1 (16 oz.) can pinto beans, drained
•	2 (14 1/2 oz.) cans Mexican or chili seasoned tomatoes, drained
•	1 cup Self-Rising Cornmeal Mix
•	1/2 cup shredded Cheddar cheese
•	1 large egg, lightly beaten
•	1/4 cup Crisco® Pure Vegetable Oil
•	3/4 cup milk

Instructions:

1.	HEAT oven to 425°F.
2.	BROWN ground beef in 10-inch cast iron or heatproof skillet; drain. Add beans and tomatoes. Simmer 10 minutes.
3.	COMBINE cornmeal mix, cheese, egg, oil and milk. Pour over meat mixture in skillet.
4.	BAKE 30 minutes or until wooden pick inserted in center comes out clean.

Mexicali Quiche

Ingredients:

CRUST
•	1 1/2 cups All Purpose Flour
•	1/2 teaspoon salt
•	1/2 cup Crisco® All-Vegetable Shortening
OR	1/2 stick Crisco® All-Vegetable Shortening Sticks
•	4 tablespoons ice cold water
•
FILLING
•	2 teaspoons Crisco® Pure Vegetable Oil
•	1 cup sliced green onions
•	1 clove garlic, minced
•	1 (5 oz.) can cooked chicken, drained and chopped
•	1 (4 oz.) can diced green chiles, drained
•	1/2 cup sliced ripe olives
•	1 medium tomato, seeded and chopped
•	1/2 cup shredded Cheddar cheese
•	1/2 cup shredded Monterey Jack Cheese
•	4 large eggs, lightly beaten
•	1/2 cup milk
•	1/2 teaspoon salt
•	1/2 teaspoon ground cumin
•	1/4 teaspoon hot pepper sauce
•	1/8 teaspoon freshly ground black pepper

Instructions:

1.	HEAT oven to 450°F.
2.	COMBINE flour and salt in large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add water 1 tablespoon at a time, mixing with fork just until moistened. Form dough into a ball.
3.	TURN onto lightly floured surface. Flatten and roll to form 12-inch circle. Fit into 9-inch pie plate. Trim 1/2-inch beyond edge of pie plate. Fold under extra pastry to build up edge. Flute. Prick bottom and sides of pastry with fork.
4.	BAKE 9 minutes or until lightly browned.
5.	REDUCE oven temperature to 350°F.
6.	HEAT oil in medium skillet. Add onions and garlic; cook and stir until crisp-tender.
7.	LAYER chicken, cooked onions and garlic, chiles, olives, tomato, Cheddar cheese and Monterey Jack cheese in pie crust.
8.	COMBINE eggs, milk, salt, cumin, hot pepper sauce and pepper in small bowl. Blend well. Pour carefully over ingredients in pie crust. Cover fluted edge of pie with 1 1/2-inch strip of foil to prevent overbrowning.
9.	BAKE 35 to 40 minutes or until set. Let stand 10 minutes before serving.

Hearty Beef Stew with Herbed Dumplings

Ingredients:

•	1 tablespoon Crisco® Pure Vegetable Oil
•	1 pound stew beef, cut into 1-inch chunks
•	6 cups beef broth
•	1 medium onion, chopped
•	1 potato, peeled and cubed
•	4 carrots, peeled and sliced
•	1 celery stalk, diced
•	1/2 teaspoon salt
•	1/4 teaspoon freshly ground black pepper
•	1 large egg
•	1/2 cup milk
•	1 3/4 cups Self-Rising Flour
•	3 tablespoons minced fresh parsley, or 1 tablespoon dried parsley
•	1 1/2 teaspoons fresh minced thyme, or 1/2 teaspoon dried thyme

Instructions:

1.	HEAT oil in Dutch oven or stockpot. Add beef; brown on all sides. Drain. Add beef broth, vegetables, salt and pepper. Cover and simmer 20 to 30 minutes or until vegetables are tender.
2.	BEAT egg and milk together in small bowl. Mix flour, parsley and thyme in large bowl. Add egg-milk mixture to flour mixture; stir to make a stiff dough.
3.	DROP dumpling batter by teaspoonfuls into simmering stew. Cover and simmer 10 minutes. Dumplings are done when they float on top of liquid.

Focaccia with Red Peppers and Onions

Ingredients:

•	1 package active dry yeast
•	1 cup warm water (105 to 115°F)
•	1 tablespoon sugar
•	3 1/2 cups Bread Flour
•	1 teaspoon salt
•	1/4 cup Crisco® Extra Virgin Olive Oil, plus 2 tbsps., divided
•	1/2 red bell pepper, thinly sliced
•	Crisco® Olive Oil No-Stick Cooking Spray
•	1/2 medium onion, thinly sliced
•	1 1/2 teaspoons chopped fresh rosemary
•	1/4 cup coarsely chopped pitted black olives
•	1/2 teaspoon kosher or sea salt

Instructions:

1.	DISSOLVE yeast in warm water in large bowl. Add sugar. Blend flour and salt in medium bowl. Gradually add to dissolved yeast. Add 1/4 cup oil.
2.	TURN onto lightly floured surface; knead 5 to 10 minutes, adding flour as needed to prevent sticking.
3.	COAT a large bowl with small amount of olive oil. Place dough in bowl, turning to coat surface. Cover with damp cloth or plastic wrap. Let rise in warm place until double in size, about 1 hour.
4.	HEAT oven to 425°F. Spray a baking sheet or two 9-inch round cake pans with no-stick cooking spray.
5.	PUNCH down dough. Shape dough into two balls. Roll each ball into 9-inch round diameter; place on baking sheet, or press dough into cake pans. Cover with damp towel or plastic wrap; let double in size (about 45 minutes).
6.	HEAT 2 tablespoons oil in medium skillet. Add bell pepper and onion; saute until tender.
7.	MAKE indentations in dough surface with fingers. Gently press bell pepper and onion into each round of dough. Sprinkle with rosemary, olives and coarse salt.
8.	BAKE 20 to 30 minutes or until brown.

Easy Chicken and Dumplings

Ingredients:

DUMPLINGS
•	1 1/2 cups Self-Rising Flour
•	1 tablespoon chopped fresh parsley
•	3 tablespoons butter, melted
•	2 tablespoons milk or buttermilk
•	1 large egg, lightly beaten
•
BASE
•	2 tablespoons Crisco® Pure Vegetable Oil
•	1 cup diced onion
•	1 cup chopped celery
•	1 1/2 pounds boneless skinless chicken breasts, cubed
•	2 cans chicken broth
•	2 cups water
•	1/2 teaspoon coarsely ground black pepper
•	1/4 teaspoon salt
•	1 cup thinly sliced carrots

Instructions:

1.	COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.
2.	ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
3.	HEAT oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside.
4.	ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.
5.	INCREASE heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender.

Country Fried Steak with Gravy

Ingredients:

COUNTRY FRIED STEAK
•	1 1/3 cups All Purpose Flour
•	1/3 cup Crisco® Pure Vegetable Oil
•	1 teaspoon salt
•	1/8 teaspoon garlic powder
•	3 large eggs
•	1 cup milk
•	4 cubed beef steaks
•
GRAVY
•	1/4 cup Crisco® Pure Vegetable Oil
•	1/4 cup All Purpose Flour
•	3 1/2 cups milk
•	1 teaspoon salt
•	1/4 teaspoon freshly ground black pepper

Instructions:

	COUNTRY FRIED STEAK
1.	HEAT oil to 350°F in large, heavy skillet.
2.	BLEND flour, salt and garlic powder in medium bowl. Break eggs into small bowl. Add milk to eggs; beat lightly.
3.	DIP steaks in egg mixture, then coat with flour mixture. Place steaks in hot oil. Fry 6 to 8 minutes on each side. Remove steaks from oil; drain on paper towels.
	GRAVY
1.	ADD oil to drippings in skillet. Stir in flour; blend well. Add milk; stir over medium heat until gravy begins to boil. Reduce heat to low. Add salt and pepper. Serve over steaks.