Chef Creations

QUICK AND EASY SPINACH PIE

Serves 4-6 2 10-ounce packages chopped spinach, thawed, drained and squeezed dry3 -4 green onions, chopped4 eggs, lightly beaten1/2 cup cottage cheese 1 4-ounce container crumbled feta cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 teaspoon dill 10 sheets phyllo dough, thawed CRISCO Butter Flavor* No-Stick Cooking Spray Preheat oven to 350 degrees. Spray an 8×8 baking dish with Crisco No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Crisco Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6...

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PEACHY BLUEBERRY PIE

Makes one 9-inch Pie 1 unbaked 9-inch Classic CRISCO Double Crust 4 cups peeled, thinly sliced fresh ripe peaches 1-1/2 cups fresh blueberries, washed and well drained1 cup granulated sugar 2 teaspoons vanilla extract 2 tablespoons cornstarch 1/4 cup milk 2 tablespoons granulated sugar In a large mixing bowl, combine the peaches, blueberries, sugar, vanilla extract, and cornstarch. Mix gently until the cornstarch is dissolved and the fruit is well coated. Pour the filling into the crust.Lightly brush the edges of the bottom crust and place the top crust on the pie. Crimp the edges together and make holes in the top crust in several places with a fork to allow the steam to escape.Bake in a preheated 350: oven for about 35 minutes. Remove the pie from the oven, brush with the milk, and sprinkle the sugar evenly over the top.Return to the oven and continue to bake for another 15-20 minutes, until the peach-blueberrry mixture bubbles and the crust is golden. Let rest at least 10 minutes before...

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SIMPLE VINAIGRETTE

Makes 1 cup 2/3 cup CRISCO Canola Oil 1/3 cup red wine vinegar 1/8 teaspoon granulated sugar 1/8 teaspoon dry mustard powderSalt and pepper to taste In a bowl, whisk the red wine vinegar, sugar and mustard together until well blended. Slowly whisk in the Crisco Canola Oil, pouring it in into the bowl slowly in a thin stream while whisking continuously. Continue to whisk until the vinaigrette is emulsified. Whisk in the salt and pepper to...

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WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA

Makes 2 servings Pineapple-Red Pepper Salsa2 tablespoons Crisco Pure Canola Oil 1 cup chopped fresh pineapple 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 tablespoon chopped garlic 1/2 cup chopped ripe tomatoes 2 tablespoons chopped cilantro Salt and pepper to taste For Pineapple-Red Pepper Salsa, in a large bowl, combine the Crisco Pure Canola Oil, pineapple, red bell pepper, red onion, and garlic. Stir to mix well. Add the tomatoes and cilantro and stir gently to mix. Taste and add salt and pepper. Let stand at least 1 hour before serving. Can be made 1 day in advance and stored in the refrigerator. Whole Grilled SnapperCrisco No-Stick Cooking Spray1 (1-1/2 to 2 pound) whole red snapperCrisco Pure Canola OilSalt and pepper For Whole Grilled Snapper, spray the fish grilling basket with Crisco No-Stick Cooking Spray. Brush the fish with Crisco Pure Canola Oil and season with salt and pepper to taste. Grill the fish over medium heat until almost half done. Turn over once and finish cooking. Serve topped with the Pineapple-Red Pepper Salsa....

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PEACHY SMOKED PORK ROAST

from Scott Fine’s Great GrillingThe National Pork Producers Council offers this recipe for pork roast filled with smoky flavor and the sweetness of one of central Texas’ favorite crops: peaches. 1 2-pound boneless pork loin roast1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon ground ginger 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar1/2 cup firmly packed brown sugar 3 tablespoons bottled chili sauce 1 29-ounce can peach slices in heavy syrup, undrainedIn blender or food processor, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce and undrained peaches. Whirl until smooth.Place pork loin in a heavy resealable bag and add half of peach sauce.Prepare grill, surrounding drip pan with medium hot coals. (If using a gas grill, heat to medium temperature.)Add hickory chips, soaked with water, to heat source. Place pork on grill over drip pan. Baste often with marinade until internal temperature reaches 155° to 160° (about 60 minutes). Let stand 10 minutes, then slice thinly and serve with reserved peach sauce,...

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SLOPPY JOES

by Mama DipMakes 8 to 12 servings 2-3 pounds ground beef 1 cup finely chopped onion 1 small can (6 ounces) tomato paste 1/4 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard 1 tablespoon chili powder With chips and Kool-Aid, these make a great Saturday lunch for Little Leaguers.Cook the ground beef and onion in a frying pan or pot over medium high heat until beef is brown and the onion is soft. Stir the meat with a potato masher to break it apart as it cooks.Drain off the fat. Add the remaining ingredients, mixing well, and cook until heated through. From MAMA DIP’S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher’s website at...

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