RECIPES:           
 


 


 

 
 

Blue Moon Appetizers

Cherry Chocolate Pie

Ready-Made Ravioli and Meatballs

French Apple and Cheese Panini

 

As More People Entertain At Home, A New Contest Sparks Interest

(NAPSI)-It seems nights on the town have been traded for nights in with friends. Cash-strapped Americans, looking for ways to cut back, have rediscovered the joys of cooking and entertaining at home.

"This whole idea of staying home and entertaining at home, we're seeing that everywhere, from the 'take and bake' pizza to the $5 movies," John E. Fleming, the chief merchandising officer for Walmart, recently told The New York Times.

But maybe the biggest indicator of how budget conscious we've become is this: Gourmet magazine, which normally waxes rhapsodic about pricey restaurants, not too long ago added a feature about what to do with leftovers.

That's right, leftovers.

Of course, there are ways to make leftovers more appealing. For instance, you might dress them up by incorporating phyllo-a flaky pastry dough-into your dishes. A new interactive contest even rewards entrants for the top, most creative phyllo recipes, whether they use leftovers or not.

Running through February 1, 2010, it awards one $5,000 grand prize, two $1,500 first-place prizes and a slew of weekly and monthly prizes. Called "Make It Fabulous With Fillo," the contest asks entrants to come up with quick, original takes featuring Athens Mini Fillo Shells or elegant recipes that include Athens Fillo Dough.

Recipes are judged by culinary professionals, and bonus points are awarded for including photos and videos. Plus, you can view winners and rate each recipe as it's added at phyllo.com-with the ultimate fan favorite snagging a $600 prize.

In case you need some inspiration, here's the grand-prize recipe from Athens' previous contest:

Blue Moon Appetizers

Ingredients:
  • 8 ounces softened cream cheese
  • ¼ cup blue cheese
  • 2 tablespoons softened butter
  • 2 tablespoons chopped chives; reserve 1 tablespoon for garnish
  • 1 tablespoon fresh lemon juice
  • 2 ounces chopped prosciutto
  • ¼ cup finely chopped, lightly toasted walnuts
  • 15 Athens Mini Fillo Shells (1 box)
  • 2 tablespoons toasted chopped walnuts for garnish

Directions:

In a medium bowl, mix cream cheese, blue cheese, butter, 1 tablespoon chives and lemon juice until blended. Add prosciutto and walnuts, mixing lightly. Using a pastry bag, pipe a rounded teaspoon of mix into each shell. Garnish with walnuts and reserved chives. Serve immediately.

Makes 15 appetizers.

For more information, visit www.phyllo.com.

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Take The Hassle Out Of Weeknight Meals

(NAPSI)-School days don't have to mean meals on the run. Enjoy weeknight family meals together by lessening dinner preparation time and increasing time spent around the table. Try combining practical, prepared ingredients from the freezer or pantry with homemade foods that can be cooked in advance and stored or frozen until mealtime.

When short on time, try Ready-Made Ravioli and Meatballs. By simply combining Mrs. T's Pierogies-the perfect pairing of pasta and potatoes straight from the freezer-with jarred pasta sauce from the pantry and homemade turkey meatballs from the oven or freezer, you'll have a hearty, low-fat dish in less than 10 minutes. And requiring less than 10 ingredients, this take on the classic Italian favorite is sure to become a staple in your weekly routine all year long.

Ready-Made Ravioli and Meatballs

Ingredients:

  • 1 pound ground turkey
  • 1 large egg
  • ¼ cup seasoned Italian breadcrumbs
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 (24-ounce) jar marinara sauce
  • 1 (16-ounce) package frozen Mrs. T's® Pierogies
  • 1 tablespoon fresh chopped parsley
  • ¼ cup grated Parmesan cheese

Directions:

Combine ground turkey, egg, breadcrumbs and salt in large bowl; stir until mixture is well combined. Shape mixture into 11/2-inch-round meatballs.

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Cook half of the meatballs at a time until well browned on all sides, turning frequently; repeat with remaining oil and meatballs. Add marinara sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs are cooked through.

Meanwhile, boil pierogies as package directs. Drain.

Toss pierogies with meatballs and sauce, mixing well. Sprinkle with chopped parsley. Serve with grated Parmesan cheese.

Makes 4 servings.

Free Recipes. You can find more great recipes and advice online at www.pierogies.com.

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Any Reason, Any Season

(NAPSI)-For the well-prepared cook, having a few staple ingredients on hand makes it possible to create something special anytime, with little effort. One example is Comstock® or Wilderness® Pie Fillings and Toppings, which can be used to create a variety of dishes, from sumptuous breakfasts and luscious lunches to savory snacks and decadent desserts. Here is a pair of exquisite examples:

Cherry Chocolate Pie

Ingredients:

  • 1 Single crust for 9" pie (homemade or purchased)
  • 2 21-oz. cans Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping
  • ½ cup sliced almonds
  • 1½ oz. semisweet chocolate
  • 1 tablespoon butter
  • Whipped topping

Directions:

Ease crust into pan; trim and flute. Bake at 425° F until pastry begins to brown, about 10-15 minutes. Cool on rack. Spoon cherry filling into pastry; bake at 350° F until bubbly, about 35 minutes. Cool. Sprinkle cooled pie with almonds. Heat chocolate and butter in small saucepan over very low heat until melted, stirring constantly. Stir in additional butter, if necessary, to achieve drizzle consistency. Garnish pie with whipped topping. Drizzle or pipe chocolate syrup over entire pie.

French Apple and Cheese Panini

Ingredients:

  • 1 21-oz. can Comstock® or Wilderness® Apple Pie Filling or Topping
  • ¼ cup crystallized ginger, finely chopped
  • ½ cup pecans, finely chopped
  • 2 teaspoons ground pumpkin pie spice
  • 8 large and thick slices sourdough bread
  • 8 slices cheddar cheese
  • 1 Brie (8 oz.), cut into about 10 thin slices
  • Butter

Directions:

Preheat large skillet, grill or panini press to medium heat. In small mixing bowl, combine Apple Pie Filling, ginger, pecans and spice. Spread apple mixture equally onto 4 slices of bread. Top each equally with both cheeses. Cover each with remaining slices of bread. Butter both sides of bread on each sandwich. Place sandwich on skillet, grill or panini press for about 3-4 minutes on each side, or until bread is toasted.

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