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Recipes
Butternut Squash Pie
By wvally
To cook squash: Cut the squash in half lengthwise; remove stem and scoop out the seeds
- 1 unbaked and chilled 9-inch pie shell
- 1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
- 1 cup light brown sugar, firmly packed
- 3 large eggs
- 3/4 cup evaporated milk or half-and-half
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla
Pork, Fennel and Leek Casserole
By wvally
Preheat oven to 350ºF (180ºC)
- 1 cup (250mL) chicken stock
- 1 cup (250mL) water
- 8 Bigelow Constant Comment Tea Bags
- 3/4 cup (180mL) boiling water
- 3/4 cup (180mL) apple juice
- 1 tablespoon (15mL) butter
- 1 small fennel bulb
- 3 leeks, cleaned, trimmed and thinly sliced
- 1 pound (500g) pork tenderloin, cut into medallions
- 1/4 cup (60mL) flour
- 1 tablespoon (15mL) olive oil
- 1 - 10 ounces (280g) package of frozen peas
- 12 mini potatoes, unpeeled and cut into chunks
- 2 tablespoons (30mL) cornstarch
- 1/2 cup (125mL) mint leaves, chopped
Crockpot Pork Stew Recipe
By wvally
This pork stew contains apples and apple juice, along with vegetables and cubed pork shoulder
- 1 1/2 to 2 pounds pork shoulder, trimmed of fat and cut in 1-inch cubes
- 2 to 3 cups cubed potatoes, about 2 1/2 to 3 pounds
- 2 medium to large carrots, sliced about 1/2-inch thick
- 1 cup chopped onions
- 1 large tart apple, such as Granny Smith, peeled, cored, and chopped
- 1/2 cup chopped celery
- 3 tablespoons quick-cooking tapioca
- 2 cups apple juice
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Cheesy Quiche
By wvally
Delicious, cheesy quiche
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 eggs
- 1 cup heavy cream
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (9 inch) pie crust
- 3/4 cup mozzarella cheese, shredded
- 3/4 cup Cheddar cheese, shredded