Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use
hem once during cooking.
Recipe written by Sherry Schie, Jazzy
Heat all together for 1 to 2 hours. Great at winter get togethers!
choice and proceed with recipe.
Depending on size of
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
ours (or overnight in refrigerator). Punch down and let rest 10
Brown and drain meat.
Add vegetables and seasoning.
Brown. Add 5 cans of beans and tomatoes.
Add enough water to rinse your cans and fill a 22-quart pan.
Yield:
22-quarts plus.
Store in garage in winter!
Mix the squash with the salt, coriander, mace, ginger and flour.
Turn into a buttered 1-quart shallow casserole dish. Drizzle with 2 tablespoons melted butter.
Sprinkle evenly with brown sugar.
Mix the bread crumbs with the 3 tablespoons melted butter.
Sprinkle over the squash.
(Recipe may be made ahead to this point and refrigerated.) Bake at 325\u00b0 for 30 minutes or until crumbs are golden and sugar has melted.
Makes 4 servings.
Preheat oven to 350.
Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
Remove from oven and let cool to handle.
Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
Mix lemon-lime soda and eggnog together in a punch bowl. Stir vanilla ice cream into the soda mixture until top becomes foamy; garnish with paprika.
Place cinnamon and cloves in cheesecloth and heat with Cranapple juice in large saucepan; simmer 5 minutes.
Remove from heat and cool.
Remove spice bag.
Pour into punch bowl.
Add vodka and ginger ale.
Float block of ice.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Place cinnamon sticks and cloves in cheesecloth and heat with cranberry juice in large pan; simmer 5 minutes.
Remove from heat and cool, remove spice bag.
Pour into punch bowl, add vodka and ginger ale.
Float block of ice.
Makes 24 servings.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.
generous dollop of the winter greens pesto.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
ntil required.
For the winter slaw, separate leaves from sprouts
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.