Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Jennifer Fraley of Ky.
1 egg 1 14oz. can of sweetened condensed milk 1 teaspoon of ground cinnamon 1/2 teaspoon of ground ginger 1/2 teaspoon of nutmeg 1/2 teaspoon of salt 1 envelope of unflavored gelatin 2 tablespoons of water 1 16oz. can of pumpkin 1 frozen pie crust
Take your frozen pie, crust, and cook it until it is golden brown. Take a medium bowl and beat in your egg, milk and spices. In a saucepan, sprinkle the gelatin over your 2 tablespoons of water; let it stand for about 1 minute. Over low heat, stir the gelatin until it dissolves. Add your milk and spice mixture and stir constantly until mixture thickens slightly or for about 5-10 minutes. Remove from heat and add your pumpkin. Mix really well with other ingredients. Add to your previously baked pie crust. Chill for about 4 hours or until it is set.
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