Fry bacon until crisp.
Remove bacon and saute onions and green pepper in bacon fat.
Fry Libby's chopped beef until crisp and brown and add remaining ingredients.
When mixture starts to simmer, season to taste.
Cook a few minutes longer and serve with grated cheese.
Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
Drain carrots, sweet peas, green beans and corn, and add to broth.
Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.
illing, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar
hole.
1/4 cup Libby's pure pumpkin.
3
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped cream.
Saute vegetables with oregano in a very little fat or oil. Add tomato sauce and seasoning to taste.
Pour over a platter full of spaghetti cooked to your taste and sprinkle with sharp, finely grated cheese (queso de bola or Parmesan).
Pass extra sauce and cheese at the table.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Mix flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, sugar, and brown sugar in large bowl until light and fluffy. Add pumpkin, eggs and vanilla. Mix well. Gradually, add flour mixture. Mix well. Stir in nuts and raisins. Drop dough onto greased baking sheet. Spread into 3 inch circle. repeat with remaining dough. Bake in preheated 350\u00b0 oven for 14 to 16 minutes or until firm and lightly browned. Cool on baking sheets for two minutes. Remove to wire racks to cool completely.
Follow recipe on Libby's can, then add melted butter, flour, spiked egg nog and 2 extra eggs.
Mix well.
Bake in 350\u00b0 oven 45 to 60 minutes or until butter knife inserted comes out clean.
Mix filling ingredients in order given.
Pour into pie shell. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean.
Cool.
Garnish with whipped cream, if desired.
omatoes, chopped lettuce, beans, and Libby's corn into bowl.
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
Preheat oven to 425\u00b0F.
Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell. Bake for 15 minutes.
Reduce temperature to 350\u00b0 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.
Note: 1 3/4 teaspoons pumpkin spice may be ...
Combine filling ingredients in order given.
Pour into unbaked pie shells.
Bake 15 minutes at 425\u00b0.
Reduce temperature to 350\u00b0 and bake an additional 40 to 50 minutes or clean knife test. Makes two 9-inch pies.
Unfold pie crust, cut away and save outer 1/2 inch.
Roll crust between wax paper, fit in pan; hold pan up to the light to be sure there are no holes.
Patch holes with saved crust, if necessary; just pat a little strip on hole.
Crimp edge.
Put saved crust in freezer bag.
(After 3 or 4 pies, you will have enough for another pie.)
Preheat oven to 425\u00b0.
Mix sugar and spices in small bowl and set aside.
Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually add milk.
Pour into shell.
Bake at 425\u00b0 for ...
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large mixing bowl. Stir in pumpkin and spice mixture.
Gradually stir in evaporated milk. Pour into pie shells. Bake at 425\u00b0 for 15 minutes.
Beat eggs stir in pumpkin and spices, gradually stir in milk. Fill crust with 4 cups each.
Bake at 425 degrees for 15 minutes Reduce to 350 bake 40-50 minutes.
Till silver knife comes out clean when testing.
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)