Recipes Included On This Page Pink Lemonade Pie with Cheerios Crust Potato, Mushroom, and Leek Croquettes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pink Lemonade Pie with Cheerios Crust Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 3 cups Cheerios Original Cereal -- finely crushed 1/4 cup butter -- melted 2 tablespoons sugar Filling: 1 quart vanilla ice cream -- softened 1/2 can frozen pink lemonade concentrate -- thawed 1 cup whipped cream -- whipped Red food colouring -- (optional) lemon wedges -- or lime wedge, if desired In small bowl, combine all crust ingredients; mix well. Press mixture in bottom and up side of 9-inch (23 cm) pie plate. Chill for 30 minutes before filling. In large bowl, mix ice cream, lemonade concentrate, whipped cream and a few drops food colouring. Spoon and spread ice-cream mixture into crust. Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lime or lemon wedge if desired. Makes 1 nine-inch pie (serves 8) Source: "General Mills" S(Formatted by Chupa Babi): "May 2012" Yield: "1 nine-inch pie" Contributed to the FareShare Gazette by Chupa; 3 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 19g Fat (65.7% calories from fat); 3g Protein; 19g Carbohydrate; 0g Dietary Fiber; 65mg Cholesterol; 117mg Sodium. Exchanges: 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Potato, Mushroom, and Leek Croquettes Recipe By : Deb Wise Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-07 Jul 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces coarsely chopped peeled Yukon gold potato 4 ounces sliced cremini mushrooms 4 ounces sliced button mushrooms 1/2 cup chopped leek 1 teaspoon chopped fresh thyme Cooking spray 1/2 cup shredded Gruyere cheese -- (2 ounces) 1/4 cup grated Parmigiano-Reggiano cheese -- (1 ounce) divided 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 large egg yolk 1/3 cup all-purpose flour 1 large egg white 2 teaspoons water 1/2 cup panko -- (Japanese breadcrumbs) 1 tablespoon olive oil Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl. Place mushrooms, leek and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyere, 2 tablespoons Parmigiano-Reggiano, salt, pepper and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden. Serves 4 (serving size: 2 patties) "For a vegetarian option that's low in calories, try these crispy, pan-fried potato and mushroom croquettes." ChupaNote: these were a little bland for me. Added some turmeric & Aleppo red pepper; maybe some cilantro and cumin as well, next time. Cook the moisture out the mushrooms & potatoes before forming patties; or let drain in colander before making patties. Let them sit a bit after forming, before dredging (in step 3), to firm up; they can be difficult to handle. I preferred the crispness of corn flour for dredging. Source: "Cooking Light, MARCH 2012" S(Formatted by Chupa Babi): "July 2012" Yield: "8 patties" Contributed to the FareShare Gazette by Chupa; 18 July 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 5g Fat (37.4% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.