1 regular frozen pie shell
2 cups of frozen berries
1 can apple pie filling
1/4 cup white sugar
1/4 cup light brown sugar
1 cup flour
1/2 cup margarine
1 tsp cinnamon
Preheat the oven to 375 degrees. Put in a regular frozen pie shell in the oven for 10 minutes to cook it a little. Then take it out and cool it on a cooling rack. Meanwhile, mix the frozen berries with the apple pie filling in one bowl. In a separate bowl mix the rest of the ingredients to make the crumble topping. When the pie shell has cooled, pour the berry apple filling into the shell and then top with the crumble topping. Put the pie on a piece of aluminum foil in case any of the liquid bubbles over. Bake for about 55 minutes or until the liquid is bubbling and the topping looks golden brown.
Broccoli (frozen or fresh)
Spinach (frozen or fresh)
2 tablespoons mayo
salt and pepper to taste
1 tablespoon of onion soup mix
a hanful of cornflake crumbs for the topping
Cook the broccoli & spinach. Then add the remaining ingredients and mix it so it’s combined fully. Pour into pie crust and sprinkle on the cornflake crumbs then bake it uncovered for an hour on 350.
4 cups cranberry or pomegranate juice
2 bags frozen unsweetened strawberries
2 bags frozen unsweetened sliced rhubarb
1 cup good quality strawberry or black currant jam
1/4 cup kuzu, arrowroot or cornstarch (Passover: potato starch), dissolved in a little cold water in a small bowl until smooth
Bring all but last ingredient to boil in a medium pot. Reduce flame to low and cook 5 more minutes. Add starch mixture and cook only till mixture begins to boils and looks clear (a minute or two). The mixture will be chunky. If you like it smooth, cream it with an immersion blender. Wait until the mixture cools, then store in glass jars in the refrigerator.
Frozen pie shell
1/2 cup mayo
1/2 cup nondairy creamer
2 TBSP onion soup mix (1/2 package)
10 oz. frozen spinach (or broccoli if want instead)
3 eggs, beaten
1 TBSP flour
Bake frozen pie shell on 350 degrees for about 15 minutes until lightly brown.
Thaw and drain spinach. Mix all ingredients together. Pour into lightly baked pie shell.
Bake for 45 minutes to 1 hour on 350 degrees.
I recently made this pasta salad for a dinner party and as usual, it was a hit! It’s a great way to make your favorite high carb dish a little more nutritious!
2 cups Fusilli Vegetable Pasta, uncooked (or substitute your fave pasta)
1 small head broccoli, chopped into big chunks
3 cloves fresh garlic, finely minced
1/4 cup pine nuts and/or almonds
5 mushrooms, sliced
1/2 small purple onion, diced
1/4 fresh parsley, finely chopped
1/2 cup light mayonnaise
1 tsp. + 1 tbsp. olive oil
1 tsp. ground black pepper
2 tsp. salt
1. Cook pasta according to package directions. Drain and rinse in cold water to cool. Set aside in large mixing bowl.
2. Bring a pot of water to a boil. Add broccoli and 1 teaspoon of salt and let cook uncovered until broccoli is just tender (a fork should easily pass through a broccoli floret, but do not overcook!). Drain and rinse in cold water to cool. Chop into finer pieces and add to pasta.
3. Over medium heat, in a small skillet or frying pan, add 1 teaspoon of olive oil. When your pan gets warm, brown garlic and pine nuts. Add your garlic and pine nuts to pasta.
4. Stir in the remaining ingredients to the pasta and serve! Add more or less salt and pepper according to your taste.