Recipes Included On This Page Kansas City Pie Katy's Rice Key Lime Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kansas City Pie Recipe By :Sun-Sentinel newspaper clipping Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crumb Crust 1 1/2 cups vanilla wafer crumbs 2 tablespoons sugar 1/4 cup finely chopped pecans 1/4 cup melted butter Cheese Pie Filling 16 ounces cream cheese -- at room temp. 1 1/2 cups confectioner's sugar 3 cups frozen whipped topping -- thawed 2 packages instant chocolate pudding/pie filling -- (4-serving size) 2 2/3 cups milk TO MAKE CRUST Preheat oven to 375 degrees F. Combine all ingredients and press onto bottom of a 9-inch springform pan. Bake about 15 minutes to set. Cool completely. TO MAKE FILLING Combine cream cheese and sugar, mixing until well-blended. Fold in half the whipped topping. Spread over cooled crust. Prepare mixes as directed on packages, (EXCEPT) use a total of just 2 2/3 cups milk. Spoon over cream cheese layer. Refrigerate several hours or overnight. Run a sharp knife around inside rim of springform pan and remove side. Just before serving, spread remaining whipped topping over pudding layer. Makes 12 servings. YUMMY From Sun-Sentinel newspaper clipping Contributed to the FareShare Gazette by Julia; 8 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 20g Fat (58.1% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 209mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Katy's Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 cup rice 2 1/2 cups water 2 chicken bouillon cubes 1 teaspoon sage -- (optional) Put about 2 tablespoons oil in a heavy skillet. Over medium-high heat, stir and toast 1 cup rice until lightly browned. Meanwhile, bring 2 1/2 cups water, two chicken bouillon cubes and one teaspoon sage (optional, of course) to a full boil in a (preferably, rather tall) sauce pan. (No need for salt unless you're using unsalted bouillon.) Add the hot rice to the boiling liquid by the heaping tablespoon. (It should bubble and foam up, that's why to add it a little at a time.) Don't forget to turn the heat off under the skillet. *L* Cover the sauce pan, reduce heat and cook over low heat for 15 minutes. Turn off heat and let set, still covered, for ten minutes; longer won't hurt. (Don't remove the lid early; that would let the steam out.) Fluff and serve. Cooking time is about 30 minutes. (Experiment and have fun in the kitchen! If you "goof," there's always a next time.) My rice-hating daughter is now adult and still hates rice but still likes it this way. Contributed to the FareShare Gazette by Donna; 4 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 940 Calories; 30g Fat (28.9% calories from fat); 15g Protein; 150g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1514mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Fat. * Exported from MasterCook * Key Lime Cookies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter -- softened 1 1/4 cups granulated sugar 1 egg -- plus 1 egg yolk 5 tablespoons Key Lime juice 2 teaspoons grated lime rind Powdered sugar -- for sprinkling Preheat oven to 350 degrees F. Line cookie sheets with foil. In medium bowl combine flour, baking powder and salt; set aside. In a large bowl, cream butter and sugar until fluffy. Add egg and egg yolk, beating until light and creamy. Beat in lime juice and peel until well mixed. Stir in the flour mixture until just mixed. Dough will be soft. Form dough into 1/2 inch balls. If dough is too soft to handle it can be refrigerated for an hour until it's firm enough to gently shape into a ball. Place on prepared cookie sheet and bake until lightly browned, about 10 to 12 minutes. Transfer to wire rack. While still warm, sift powdered sugar over cookies. Cool completely. (The only change I make here is to frost these cookies with a simple confectioner's sugar frosting made with Crisco and Key Lime juice.) Yield : "2 1/2 dozen" Contributed to the FareShare Gazette by Jennie; 27 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 3g Fat (32.8% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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