Tuesday, February 23, 2010

Turkey Tettrazini Casserole and Chocolate Pie

Ingredients:  1 bag egg noodles cooked  
 Watkins chicken soup and gravy base 2 tablespoons
1 can evaporated skim milk
1/4 cup flour
1/8 teaspoon Watkins Nutmeg
 2 cups diced cooked turkey
6 green onions, sliced 
1 jar chopped pimientos
1/4 cup organic grated parmesan cheese
2 tablespoons slivered almonds, toasted

Preheat oven to 350f. In large saucepan, over medium high heat, bring 1st four ingredients to a boil. Cook stirring until thick and bubbly. Add turkey, noodles, onions, pimientos and 2 tablespoons cheese.
Transfer turkey mixture to a lightly greased 2 quart casserole dish.
Sprinkle with remaining cheese and almonds. Bake for 20 to 25 minutes until hot and bubbly.

Chocolate Fudge Pie
Ingredients:  Crust: 1 unbaked pie crust                
Garnish: Whipped cream

Filling: 1/4 cup organic vegetable shortening          1 bar sweet baking chocolate
         1 can sweetened condensed milk
         1/2 cup flour
        2 eggs beaten            1 teaspoon watkins vanilla
      1/4 teaspoon salt        1 cup flake coconut
    1 cup chopped pecans

1. For crust, prepare as directed. Do not bake. Heat oven to 350f. Place wire rack on countertop for cooling pie.
2. For filling, melt 1/4 cup oil and chocolate in heavy saucepan over low heat. Remove from heat. Stir in sweetened milk, flour, eggs, vanilla and salt: mix well. Stir in coconut and nuts. Pour into unbaked pie shell.
3. Bake at 350f for 40 minutes or until toothpick comes out clean in middle. Cool on wire rack.
4. Serve with whipped cream or ice cream.
Refrigerate leftovers.
For watkins vanilla and other ingredients go to www.watkinsonline.com/rjaramillo

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