New Castle News

Lugene Hudson

August 3, 2013

Culinary Conversation: Polenta, conversation lead to fun evening



Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes to within 1/2 inch of edge.

Bake 30 to 32 minutes or until filling is heated through and crust is golden brown. Sprinkle with additional basil, if desired.

Raspberry Dessert

2 cups raspberry sorbet, softened

1 package (1 oz.) Jell-O vanilla flavor fat-free sugar-free instant pudding

1 cup cold fat-free milk

1 tub Cool Whip sugar-free whipped topping, thawed

1 cup fresh raspberries

Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 minutes.

Beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in Cool Whip and spread over sorbet.

Freeze 3 hours or until firm. Unmold onto place; remove foil. Let dessert stand 10 minutes to soften slightly before slicing to serve. Top with berries.

*Can soften sorbet in microwave on medium or 50 percent for 10 to 15 seconds or until slightly softened.

Peanut Butter and

Chocolate Crumble Bars

1 cup butter, softened

1 1/2 cups packed brown sugar

2 cups old-fashioned oat

2 cups flour

1 teaspoon baking powder

1 package (8 squares) semi-sweet chocolate

3/4 cup creamy peanut butter

Heat oven to 350.

Beat butter and sugar in large bowl with mixer until well blended. Add combined oats, flour and baking soda; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.

Microwave chocolate in small microwaveable bowl on HIGH 1 1/2 minutes or until melted, stirring after 45 seconds. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.

Bake 22 to 25 minutes or until edges are golden brown.

*Crunchy peanut butter can be substituted.

(Recipes have been tested by Kraft Foods)

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Lugene Hudson
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