PARTY PAELLA December 1, 2009 Here's a festive-looking dish with something for everyone in it!- chicken, clams, shrimp, sausage.
rice, vegetables.... It may seem difficult to make since there are many steps involved. But basically, you are
simply cooking a lot of things- separately- and then ultimately combining them all together into one giant dish. A fantastic
meal for about 10-12 people.
PARTY PAELLA 2 dozen mussels 2 dozen littleneck clams Water 1/2 lb hot Italian sausage links Olive oil 1 lb large shrimp, shelled and deveined 1 2 -2 1/2 lb broiler/fryer chicken, cut up 1
large garlic clove, minced 3/4 tsp salt 1/2 tsp thyme 1 large onion, chopped 1 large green pepper, cut
into 1/2" strips 1 16 oz can tomatoes 2 1/4 cups regular long-grain rice 1/2 cup cooking or dry white
wine 1/2 tsp saffron 1 chicken boullion cube 1 9 oz package frozen whole or cut green beans, thawed About 3 hours before serving: -Scrub mussels and clams wih brush, running under cold water-
remove beards from mussels. In 8qt. Dutch oven over high heat, put mussels and clams into 1 inch of boiling water.
Heat to boiling again. Reduce heat to medium -low, cover, and cook until shells open. -Discard top shell from each
mussel and clam; rinse mussels and clams on the half shell in cooking broth to remove any sand. Put mussels and clams
in a plate and then refrigerate. Let broth stand a while till the sand settles at the bottom of Dutch oven. Pour
2 cups clear broth into a measuring cup; discard the remaining broth. (with the sand!) -In same Dutch oven over medium
heat, heat sausages and 2 Tbs water to boiling. Reduce heat to low, cover, simmer 5 minutes. Remove cover, continue
cooking, turning sausages often until sausages are well-browned- about 15 minutes. Remove sausages to paper towels to
drain. Cool slightly; cut sausages into 1"slices. -In drippings remaining in Dutch oven (add 1 Tbs olive oil if
ncessary), over medium heat, cook shrimp until pink and tender, about 3 minutes, stirring frequently. Remove shrimp
to small bowl, set aside. -In medium bowl, mix chicken with garlic, salt, and thyme. In same Dutch oven over medium
heat, in 2 Tbs hot olive oil, cook chicken pieces until well-browned on all sides. Remove chicken pieces to a
bowl, set aside. -In drippings remaining in Dutch oven over medium heat, cook onion and green pepper until tender,
stirring occasionally. Add tomatoes with their liquid, rice, wine, saffron, boullion, browned chicken, and 2 cups reserved
broth. Over high heat, heat to boiling. Reduce heat to low, cover, and simmer until rice is tender and all liquid
is absorbed, stirring occasionally, about 30 minutes. -Preheat oven to 350 degrees. Stir sausage, shrimp, and green
beans into rice mixture. Tuck mussels and clams into rice. Cover and bake 30 minutes to heat through.
Serve paella from Dutch oven or transfer to a large platter to serve. Enjoy this masterpiece!
jacky@northshore1049.com
CHOCOLATE PUDDING CAKE November 30, 2009 I love chocolate cake. And I love chocolate pudding. So put them together into one recipe,
and I'm in heaven.... Thanks to Sheila Vaccaro of Salem who shared this recipe with me. Remember
I invite you to send me your favorite recipes. 'Tis the season for sharing!
CHOCOLATE PUDDING CAKE 1 cup flour 3/4 cup white sugar 2 Tbs unsweetened cocoa powder 2 tsp
baking powder 1/4 tsp salt 1/2 cup milk 2 Tbs vegetable oil 1 tsp vanilla extract 3/4 cup packed
brown sugar 1/4 cup unsweetened cocoa powder 1 1/2 cups boiling water Preheat
oven to 350 degrees. In ungreased 9" square pan, stir together flour, white sugar, the 2 Tbs cocoa, baking powder,
and salt. Mix in milk, oil, and vanilla with a fork until smooth. Spread batter evenly in pan(batter will
be thick) . Sprinkle brown sugar and 1/4 cup cocoa. Pour boiling water over batter. Bake
at 350 degrees for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert
each square onto dessert plate and spoon sauce over each serving. Top wtih ice cream or whipped cream. If
you need a chocolate fix- this'll do it! jacky@northshore1049.com
EGGS for COMPANY November 25, 2009 When you want to make eggs for breakfast and need to feed more than a few people, here is a good
recipe that allows everyone to get their meal at once. It looks like a mosaic when it's done. This
is great as part of a breakfast buffet or to plate individual servings.
EGGS for COMPANY Grease a 13x9 Pyrex pan very well. In a large bowl, beat about 18 eggs. Cut up into very small pieces: Bologna, small tomatoes, celery, onion, green peppers,
canned mushrooms. Mix all the cut-up vegetables into the beaten eggs. Pour mixture into the greased baking
dish. Bake for about 1 hour at 350 degrees. Cut into squares to serve. Note: Use your own
judgement for the measurements of vegetables. If you like mushrooms, add more, if you don't like peppers, use less.....,
etc. It's as if you're making a giant omelet with whatever you like to add to your eggs. After the eggs are in
the oven- they congeal and it really looks pretty! jacky@northshore1049.com
TURKEY SOUP November 24, 2009 Beyond turkey sandwiches, here's a recipe to put some of your turkey leftovers to good use.
This is a hearty soup and it makes a well-balanced meal with rice and vegetables along with the turkey.
Happy Post-Thanksgiving!
TURKEY SOUP 2 Tbs butter 2 onions, chopped 2 green peppers, chopped 4 cups turkey stock 2 cups
canned Italian plum tomatoes, drained and chopped 2 cups chopped turkey 2 Tbs fresh chopped parsley Salt and
pepper to taste 2 cups cooked rice Melt butter in heavy skillet and saute onions
and green peppers until soft. Add stock, tomatoes, turkey, and parsley. Simmer, partially covered, for 15
minutes. Season with salt and pepper. Add rice, stir, and heat thoroughly. Serves 4-5. This will warm your belly! jacky@northshore1049.com
PUMPKIN SOUP November 23, 2009 Pumpkin soup! Yum! I know that I can make this soup and would enjoy it all year round.
But for some reason, I just like to make it during Thanksgiving and the holdiday season. Some day I'll see what
it tastes like in the middle of April or August!
PUMPKIN SOUP 1 Tbs fennel seed(crushed) 1/2 cup scallions( chopped) , plus extra for garnish 3 Tbs butter 2 cups mashed cooked pumpkin 1 cup chicken broth 1/4 tsp salt Fresh ground pepper 1
cup light cream Serves 4 Use a heavy soup pot. Saute the scallions in butter until
soft. Do not brown. Stir in pumpkin, chicken broth, salt and pepper. Bring to a light boil, cover,
and simmer about 15 minutes. Remove from heat. Cool slightly. Put into blender- in batches- and blend
until smooth. Return soup to pot and reheat slowly, gently adding light cream. Heat thoroughly. Garnish
each soup serving with a sprinkling of chopped scallion. Try it! - during
the holidays or,,,,,,,whenever! jacky@northshore1049.com
CHERRY COCONUT SQUARES November 20, 2009 During the holidays, I often have to- or want to- bring a little something sweet to people's houses.
Nobody likes to arrive empty-handed for a visit or a holiday party. And rather than bringing a bottle of
wine or spirits, I like to bring a simple dessert. Even if they already HAVE desserts, this one
is always a good 'extra' one. And it's not a dessert that you'll find everywhere you go!
Cut these into small squares- people will be more apt to pick one up and try it than if the serving is large.
CHERRY COCONUT SQUARES Bottom layer: 1 cup flour 1/4 cup white sugar 1/2 cup butter Top: 1/4 cup flour 1/2 tsp baking powder 1/4 tsp salt 3/4 cup white sugar 2 eggs, slightly beaten 1/2 cup maraschino cherries, finely cut 1/2 cup shredded coconut 1/2 cup chopped walnuts
Combine ingredients for bottom layer until mixture resembles coarse meal. Press firmly into bottom of ungreased 11x7"
or 9X9 " pan. Bake at 350 degrees for 10 minutes. For topping, combine all the ingredients,
Spread over bottom crust and bake at 350 degrees for 30-40 minutes. Cool. Cut into squares. A
little different pick-up dessert! Try it! jacky@northshore1049.com
VEAL with SAUTERNE November 19, 2009 I like this veal dish because the recipe doesn't overload the meat with a lot of frills. The mushrooms,
the wine, and the olives are just simple additions to the veal's natural flavor. They enhance the veal without overpowering
it. Be sure to buy really good quality veal. Enjoy it!
VEAL with SAUTERNE 1 lb veal scallops, pounded thin 3 Tbs oil 1 clove garlic 1 onion, sliced thin 1 Tbs flour 1 tsp salt 1/2 tsp pepper Sprinkle of sage and a sprinkle of nutmeg 1/2 cup sauterne
(or your favorite white wine for cooking) 1/4 lb. fresh mushrooms, sliced thin 1 Tsp black olives, sliced thin In oil, saute mushrooms. Remove from pan and set aside. Saute garlic until golden
and discard. ( I leave it in there!!) Brown the veal and onions. Sprinkle with flour, salt, and spices.
Add the wine. Cover and simmer 20 minutes, turning veal once or twice during cooking. Add more wine if necesary(usually
is!) . Add sauteed mushrooms and olives. Cover and cook 7 -8 minutes. Can be prepared in the
morning, transferred to a casserole and reheated when ready to use. These is a wonderful recipe- and the
fact that you can prepare it ahead of time- and reheat it is a bonus. Hope you try it.
jacky@northshore1049.com
CREAMY GARLIC DRESSING November 18, 2009 Making your own salad dressing instead of just opening up a store-bought bottle goes a long way
in transforming an ordinary green salad into a special and interesting salad. Here's an easy-to-make dressing that is
smooth, but still packs a punch. The garlic delivers!
CREAMY GARLIC DRESSING
1/4 cup lemon juice
3/4 cup salad oil
2/3 cup light cream
2 cloves garlic
1 tsp. salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp paprika
Put all
ingredients into a blender and whip until the mixture is smooth and well-blended.
Makes 2 cups.
Hope you like it..... If not,,,,go back to opening a bottle of store-bought dressing!
jacky@northshore1049.com
LAMB STEW with Chickpeas and Butternut Squash November 17, 2009 Stews not only can taste great, but they can also save you some steps (and extra pots and pans) in
preparing a meal. One pot cooking... Here' s a good recipe with 3 ingredients that are not
generally matched up- lamb, chickpeas, and squash! It's worth a try!
LAMB STEW with CHICKPEAS and BUTTERNUT SQUASH 1 tsp ground cumin 1/2 tsp ground cardamom 1/2 tsp ground
coriander 1/4 tsp tumeric 1/4 tsp freshly ground pepper, plus more to taste Pinch of cayenne pepper 1/2
tsp salt, plus more to taste 1/4 cup plus 2 Tbs flour 1 lb lamb stewing meat, trimmed and cut into 1"
cubes 5 tsp vegetable oil 1 small onion, thinly sliced 2 large cloves garlic, minced 3 cups chicken broth 1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4 " cubes 1 19 oz can chickpeas, drained
and rinsed 1 Tbs chopped fresh cilantro Serves 4 -Combine the spices and salt in a bowl.
In a large bowl, stir together 1/4 cup flour and 1 1/2 tsp of the spice mixture, add the lamb and coat well, Heat
3 tsp of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces
until lamb is browned on all sides, about 5 minutes per batch. Add a tsp of oil as needed in between batches. -Remove the lamb and set aside. Add the remaining tsp of oil and the onion to the pot. Cook for 2 minutes. Stir
in the garlic and cook for 15 seconds. Stir in the lamb and the remaining spice mixture. Stir in the chicken
broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour.
Stir in the squash and chickpeas and cook, covered, for 10 minutes. -Stir 3 Tbs of the cooking liquid into 2 Tbs
of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender,
about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Hope you try it- and I hope you like it! jacky@northshore1049.com
APPLE WALNUT CAKE November 16, 2009 This is a 'homey'-tasting cake. (To me, anything with apples in it is 'homey'-tasting!)
It is a great recipe with or without the lemon glaze topping. But the lemon glaze gives you a chance to dress up the
cake- both in its appearance and in the overall taste. Nice Fall/Winter recipe.....
APPLE WALNUT CAKE 4 cups coarsely chopped peeled apples 1 3/4 cups sugar 2 eggs 1/2 cup Crisco oil 2 tsp vanilla 2 cups sifted flour 2 tsp baking soda 1 tsp salt 1 tsp cinnamon 1/2 cup chopped walnuts Preheat oven to 350 degrees. Combine apples and sugar, set aside. In a
large mixing bowl, mix eggs, oil. and vanilla; then beat 1 minute at medium speed. Add combined dry ingredients
alternately with the apple mixture. Stir in walnute. Bake in a greased and floured 13x9 pan at 350 for 45-50 minutes,
until cake tests done with a toothpick. Do no underbake. If desired, drizzle top of cooled cake with
lemon glaze. Lemon glaze: Blend 1 cup of confectionary sugar, 1 1/2 Tbl
lemon juice, 1/2 tsp vanilla, and 1 Tbl corn syrup until smooth. Hope you try this! jacky@northshore1049,com
LEMON SCALLOPS with POTATOES November 13, 2009 This is a stove-top recipe- no need to use the oven for dinner at all. Scallops, potatoes,
shallots, garlic, lemon, parsley,,,,,mmmm,, sounds good just listing the ingredients! Prepare a salad on the side-
and this is a great meal.
LEMON SCALLOPS with POTATOES 1 1/4 lbs russet potatoes 6 Tbs vegetable oil 1 1/2 lbs sea scallops,
halved if extra large, or use bay scallops in season 2 Tbs olive oil Salt and pepper to taste 1 Tbs sweet
butter 2 Tbs minced shallots 1 tsp minced garlic Juice from 1 lemon 4 Tbs minced fresh parsley Peel the potatoes and cut them into tiny cubes. Rinse and drain well. Heat the vegetable oil
in a large skillet over medium-high heat. Add the potatoes, shaking and stirring frequently for about 10 minutes or until
the potatoes are golden brown and very crunchy. Strain the the potatoes well and set aside.
Drain any excess moisture from the scallops. Place the olive oil in a skillet over medium-high heat. Add the scallops
and salt and pepper to taste. Cook, shaking the pan and stirring, for one minute. Add the butter, shallots,
and garlic. Stir to coat well while cooking for another minute. Add the potatoes to the pan, blend well and cook for
another minute. Add the lemon juice and parsley. Stir and serve immediately.
Dinner anyone? jacky@northshore1049.com
SWEET and CREAMY PUMPKIN DIP November 12, 2009 This is a recipe that a listener sent me. Jill Ryan from Gloucester.
And by the way, I welcome your recipes! ,,,,whatever you'd like to share.... I love the
sound of this dip- the pumpkin, the spices... But the kicker is the suggestion to serve it with Gingersnap cookies!
Wow! SWEET
and CREAMY PUMPKIN DIP 1 pkg. cream cheese, softened 2 cups confectioner's sugar 1 can (15. oz) pumpkin 1 Tbs pumpkin pie spice(McCormick) 1 tsp orange extract 1/2 tsp ground ginger Gingersnap cookies Makes 2 1/2 cups In a food processor, blend cream cheese and confectioner's sugar until
smooth. Remove cover, add pumpkin, pumpkin pie spice, orange extract, and ground ginger. Blend thoroughly.
Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies. Note: May substitute Red Delicious
apple or pears, cored and cut into slices, leaving skin on for color. Thanks, Jill! Great recipe! jacky@northshore1049.com
PORK CHOPS November 11, 2009 Normally, I wouldn't consider making pork chops for company. Nothing against pork chops, but
I think of pork chops as an "everyday" kind of meal rather than a "special" meal. With
this recipe, however, the pork chops can pass as being..."special"! I just love how full-flavored the
sauce tastes, and you won't have to worry about keep the chops moist. PORK
CHOPS 8 pork chops(good size!) 3/4 cup sherry or other cooking wine 1/4 cup soy sauce 1/4 cup salad
oil 1 clove garlic 3/4 tsp ginger 1/4 tsp oregano 1 Tbl maple syrup
Heat oven to 350 degrees. Brown pork chops in a skillet. Place in a baking dish. Put all other ingredients
into a blender and mix until smooth. Pour the sauce over the pork chops, cover, and bake 1 - 1 1/2 hours
or until tender. Turn the chops once during baking time to give both sides added browning.
Hope you try this one! jacky@northshore1049.com
CITRUS SPARKLE November 10, 2009 Fruity, fizzy, refreshing.... a great non-alcoholic blend for the holidays or anytime you want.... a fruity, fizzy, refreshing drink!
CITRUS SPARKLE 3/4 cup water 1/2 cup sugar 2 oranges, peeled and quartered 2 limes, peeled and quartered 1/2 lemon, peeled and quartered 1 cup cubed pineapple Carbonated water Combine
the water and sugar and blend in a food processor or blender until sugar is dissolved. Add oranges, lemon, limes,
and pineapple. Process until the fruit is liquified. Pour 1/2 cup into glass, add a few ice cubes, and fill
with carbonated water. Makes about 1 quart.
Good drink- and you can dress it up with a maraschino cherry! jacky@northshore1049.com
ENGLISH PUMPKIN BREAD November 9, 2009 Whether it's English Pumpkin Bread or American Pumpkin Bread or Pumpkin Bread from a Galaxy Far Far
Away- it's good! There's nothing like recipes with spices like cinnamon and nutmeg....they just taste like the
words "Autumn" and "Home-made" and "Traditional" ! I hope you enjoy preparing this
(and inhaling the aroma!) AND eating it!
ENGLISH PUMPKIN BREAD Sift together: 3 1/3 cups flour 2 tsp baking soda 3 cups sugar 1 1 /2
tsp salt 1 tsp cinnamon 1 tsp nutmeg Mix together: 4 eggs(beaten) 2 cups(1 can)
pumpkin 1 cup oil 2/3 cup water Alternate moist ingredients with dry ingredients--thoroughly
mix everything together. Beat well. Grease 3 loaf pans. Pour mixture evenly into the pans and bake
for 1 hour at 350 degrees. Hope you like this! jacky@northshore1049.com
STUFFED SOLE November 6, 2009 Sole is such a light and delicate fish, I almost hesitated to try this recipe for STUFFED sole, thinking
it would overpower the fish. But the stuffing itself is light and delicate as well, and so my concern was unfounded. Try this!- I think you'll like the wine/butter idea of keeping the sole moist. And the almonds
add a little crunch to an otherwise smooth-tasting serving of fish.
STUFFED SOLE Note: I have made this recipe for a large number of people and am giving the quantities
here for a lot of sole! Of course, you can easily adjust the quantity and trim it down to a small
amount. The pieces of sole usually run small, so you will want to have more than one piece per person. Sole(gray)-
50 pieces Flour Butter (about 1/2 pound) Ritz crackers (about 4 packages) Slivered almonds Tabasco
sauce Worcestershire sauce White wine Marinate the fish in the wine- pour wine over
fish so each fish gets moistened. Marinate for an hour. Remove fish from wine- but reserve the wine. Prepare
the crackers- crush them into crumbs. Add melted butter. Add tabasco and Worcertershire sauce to taste.
Take fish pieces one at a time and dip in flour. Put on a cutting board. Take about 1
Tbs of the crumb mixture and put in on the fish and then roll up the fish. Use a toothpick to secure the stuffed fish.
Take some melted butter and drizzle it over the fish. (about 1 tsp. per piece.) Bake in the oven at 350 degrees
for about 30 minutes. Meanwhile, put some melted butter in a saute pan with the
reserved wine. Mix together and add the almonds. Brown the almonds, then gently spoon some of
the browned almonds and some of the pan drippings(don't overdo this- use your judgement) onto the fish. Put
the fish back into the oven to cook for another 15 minutes. Hooe you like this dish-- it's
simple, but quite special and certainly a flavorful way of preparing sole. jacky@northshore1049.com
RUM BALLS November 5, 2009 A dessert that you don't even have to bake in the oven! These Rum Balls are easily prepared,
then refrigerated, and that's it! They look cute and certainly taste like a holiday dessert with the hint of rum and
the snowy-looking confectionary sugar. Yummy!
RUM BALLS
Makes about 4 dozen
32 vanilla wafers
1 cup pecans
2 Tbs cocoa
1/4 cup white
corn syrup
1/4 cup rum
Confectionary sugar
Grind the vanilla wafers in a food
processor (in batches, if necessary). Grate the pecans, and add them to the wafers crumbs. Add cocoa, corn syrup, and
rum, and mix well. Coat your hands with some confectionary sugar and roll mixture into 1/2 " balls.
Refrigerate them for about an hour, then roll them in confectionary sugar- and they're ready to eat!
A fun
dessert!
jacky@northshore1049.com
HOT MULLED CIDER November 4, 2009 This drink even SOUNDS cozy! Just on paper! But try this recipe
some cool Fall evening. And when you settle into a comfy chair with a steaming mug of this mulled cider, you will feel....
cozy-to-the-nth-degree. It warms the cockles of your heart and your entire being!
I know this may sound a bit dramatic, but this drink does go BEYOND an ordinary cup of hot tea or coffee in the Snuggly-Nuzzly-Toasty-Warm
Department. It will take you straight through Fall and Winter right up until Red Sox Spring
Training.
HOT MULLED CIDER 2 quarts sweet cider 1/2 cup brown sugar 2 sticks cinnamon 1/2 tsp allspice 6 whole cloves 1 lemon,sliced 1 cup applejack or apple brandy(optional) Nutmeg
Combine cider, brown sugar, lemon, and spices in a pot. Bring to a boil, stirring to dissolve the brown sugar.
Reduce heat and simmer for 15 minutes. Remove from heat. Add applejack or brandy if desired. Strain into warmed
mugs and add a dash of nutmeg to each. Makes 8 8oz. servings. I suppose this
experience would be enhanced further if you were reading a good book, and if your comfy chair happened
to be in front of a crackling fire. Try it...... jacky@northshore1049.com
STUFFED ZUCCHINI November 3, 2009 If you can get past neatly scooping out the zucchini pulp from its "shell"- keeping the shell
intact- then you're home-free. This is a substantial and tasty side dish. You could even use it as a main
dish if you're a vegetarian or if you serve it with other complementary recipes to round out the meal. It's usually
hard to find much variety with zucchini recipes. So I was happy to discover this one. It's interesting-looking and interesting-tasting.
Hope you like it!
STUFFED ZUCCHINI 6 zucchini (small) 2 Tbl olive oil 1 tsp chopped garlic 1 Tbl chopped
shallots 6 fresh mushrooms, diced 1 Tbl tomato paste 1/4 cup grated Guyere cheese
Spilt zucchini in half lengthwise. Scoop out pulp and chop. (Scoop the zucchini flesh out neatly and save shells
to be stuffed. ) Saute together the garlic, shallots, mushrooms, and chopped zucchini in the olive oil for about 1 minute.
Add tomato paste and grated cheese. Fill zucchini shells with sauteed mixture. Bake at 350 degrees for about
20 minutes. Serves 6. Give it a try! jacky@northshore1049.com
PUMPKIN ORANGE SQUARES November 2, 2009 Here we go- a Thanksgiving MUST! Besides the pies for dessert- try this recipe. It fits
the holiday to a"T" and is just a little different option for your dessert choices. Perhaps offer some
ice cream with these squares- like butter pecan or just a good French vanilla. Figure out an interesting combo!
The recipe calls for a whipped cream topping, but I prefer ice cream.
PUMPKIN ORANGE SQUARES 1 1/2 cups sugar 1/2 cup shortening 1 cup pumpkin 2 eggs 1/2 of a 6
oz can frozen orange juice concentrate, thawed 1 2/3 cups flour 3/4 tsp salt 1 tsp baking powder 1/2 tsp
baking soda 1/2 tsp allspice 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 tsp nutmeg Whipped cream
for garnish(optional) In mixer, cream together the sugar and shortening. Beat
in pumpkin, eggs, and orange juice. Stir together flour, baking powder, baking soda, salt, and spices. Beat
into pumpkin mixture. Turn into greased and floured 13x9 baking dish. Bake in 350 oven for 30-35 minutes.
Garnish with whipped cream. 8-10 servings. Hope you like them! jacky@northshore1049.com
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