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Eagle’s Creamy Cheesy Hot Artichoke Dip
One 15 oz can drained artichoke hearts (plain, NOT marinated!)
1 cup Hellman’s Real Mayonnaise
1 cup grated Parmesan cheese
2 cups shredded mozzarella
1 fresh clove garlic (use garlic press) or ½ tsp garlic powder
Put all ingredients in food processor and pulse until just blended. Can be baked in pyrex pie dish or any oven-proof pan, but we prefer to use a 1 ½ quart round white French Corningware dish. The glass lid makes it easy to transport and keep warm!
Bake in 375 degree oven for 25 minutes until just slightly brown on top.
Serve hot with any assortment of baguette slices, pita bread, hearty crackers or bagel chips.
From our gang to yours, Happy Holidays and Bon appetit!!!
Helen’s Pumpkin Chiffon Pie
1 baked Pie shell (9 inch)
1 envelope plain gelatin
¼ cup cold water
1 ½ cups canned or home cooked pumpkin
1 cup brown sugar
3 large or extra large eggs, separated
1 tsp cinnamon
½ tsp allspice
½ tsp salt
2 T granulated sugar
Very little bit of grated orange rind (about ½ tsp or a little less)
½ cup heavy cream
Soften gelatin in cold water.
Combine pumpkin, brown sugar, egg yolks, spices and salt in top of double boiler.
Cook over hot, not boiling water until thickened, stirring constantly.
Add softened gelatin to hot pumpkin mixture and stir until thoroughly dissolved.
Remove from hot water and chill in fridge until mixture begins to thicken.
While mixture is chilling, beat egg whites until stiff, but not dry.
Beat granulated sugar into egg whites.
Fold egg whites into cooled pumpkin mixture. Add orange rind and fold in.
Whip cream and fold into pumpkin mixture.
Pour into baked pie shell. Using a frosting spreader, smooth and with a counter-clockwise circular motion, swirl the top of the pie. Chill.
When ready to serve, top with additional whipped cream or leave plain and serve each slice with a dollop of whipped cream.