For several years now, I have included a recipe column in the Key Note, the monthly newsletter of the Northeast Texas Association (NTAP). I haven't done that the last couple of months. I was doing good just to get the newsletter put together prior to our meetings!
Anyway, the title of the column is "Now We're Cookin'". If I can squeeze out enough time to do a proper job on the next issue, I think I'm going to include a little tidbit I saw on the label for the Nilla pie crust I used for the cherry cream cheese pie. It sounds really easy and perfect for this hot weather. Try it and let me know how it turns out.
Quick and Easy Pie Fillings:
Start with 3 cups of softened ice cream, frozen yogurt, sherbet or prepared instant pudding. Stir in 1 cup of one of the following: fruit pieces, cookie pieces, or a combination of raisins and nuts. Fill crust and refrigerate or freeze until firm.
Another simple recipe I might include is just steamed asparagus, topped with sliced boiled eggs and hollandaise sauce. The sauce recipe I use is from Betty Crocker, and can be found here.
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