Cooking

Ingredients: Crust: 1/2 prepared pie crust (use tulip method on the previous page) Filling: 15 ounce can pumpkin 1/3 cup sugar 1/3 cup Splenda 2 teaspoons pumpkin pie spice 1/2 cup egg whites 12 ounce can evaporated skim milk Directions: 1. Preheat oven to 350 de- grees. 2. Make...
 

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Cooking

This pie uses roasted pumpkin, but you can easily substitute canned pumpkin if you prefer.
Cooking

Seasonal produce ideas and tips: Melons - cut in cubes so they get eaten. Corn - not just for eating off the cob. Cook a lot at one time and use the leftovers on salads and in pasta dishes. Spinach - add at the last minute to pasta, salads and soups. It adds a dark ... Seasonal Produce Tips: Fall