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The Port Jefferson Rotary Club and “Call Brian” Senior Services will sponsor a Restock the Pantry Food and Personal Care Items Drive in front of the Open Cupboard Pantry at Infant Jesus Church, 110 Hawkins St., Port Jefferson on Sunday, June 23 from 9 a.m. to noon. 

Currently the pantry is in extreme need of juice, pancake mix (complete), pancake syrup, macaroni & cheese, healthy snacks, pasta, pasta sauce, ketchup, mayonnaise, mustard, Maseca flour, cooking oil, Chef Boyardee meals, ramen, peanut butter and jelly.

They are also in need of personal care items such as shampoo, conditioner, feminine products, baby wipes, soap, toothbrushes and toothpaste. For more information, call 631-938-6464.

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Blueberry-Pecan Scones

By Heidi Sutton

This weekend, wake up the family with the delicious smell of blueberry-pecan scones baking in the oven or make these scrumptious Blueberry Cake Donuts for dessert.

Blueberry-Pecan Scones

Recipe courtesy of Cooking Light Magazine

Blueberry-Pecan Scones

YIELD: Makes 10 scones

INGREDIENTS: 

1/2 cup 2% reduced-fat milk

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted

Cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

DIRECTIONS:

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake for 18 minutes or until golden. Serve warm or at room temperature.

See how to make this recipe here.

Blueberry Cake Donuts

Recipe courtesy of Culinary.net

Blueberry Donuts

YIELD: Makes 2 dozen regular donuts, 48 mini donuts

INGREDIENTS: 

1 cup cake flour

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/3 cup butter, softened

1 cup sugar

1/4 teaspoon salt, divided

2 teaspoons vanilla extract, divided

2 eggs, plus 1 egg yolk

1 cup buttermilk

2 cups blueberries

2-4 cups powdered sugar

1/2 cup milk

DIRECTIONS:

Heat oven to 350 F. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended. Remove bowl from stand mixer, add blueberries and stir until combined.

Fill piping bag with batter. Fill mini donut pan cavities about halfway. Bake 8-10 minutes. Cool completely. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1 to 3 cups powdered sugar until mixture reaches desired thickness. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

See how to make this recipe here.

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Kona Pineapple Chicken Kebabs

By Heidi Sutton

This Father’s Day, go ahead and shower dad with some love straight off the grill. You can make the day even more memorable by sharing the experience together. Grilled skewers keep the whole family happy and come together in less than 30 minutes, making them perfect for quick and healthy meals without the hassle. Serve with a side salad and rice for a satisfying feast.

Kona Pineapple Chicken Kebabs

Recipe courtesy of Perdue Farms

Kona Pineapple Chicken Kebabs

YIELD: Makes 4 skewers

INGREDIENTS: 

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 package diced chicken breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, cut into 16 chunks

4 metal skewers or 8 wooden skewers (12″)

DIRECTIONS:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, and sugar until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade. Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F. Remove kebabs from grill, rest 2-3 minutes and serve.

Shrimp, Broccoli and Potato Skewers

Recipe courtesy of Family Features

Shrimp, Broccoli and Potato Skewers

YIELD: Makes 4 skewers

INGREDIENTS: 

1 pound small potatoes

1 bunch broccoli

12 large shrimp, peeled and deveined

1 1/2 lemons, juice only

3 tablespoons fresh thyme, chopped

2 tablespoons olive oil

salt and pepper, to taste

DIRECTIONS:

In large, microwave-safe bowl, microwave potatoes on high 5 minutes. Chop broccoli into large pieces. Add broccoli and shrimp to bowl once potatoes are steamed. Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste. Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.

Note: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

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Lemon Bars

By Heidi Sutton

While lemon and lime are traditional summer flavors, you can add a little extra to your gatherings — from picnics and brunches — with these refreshing and flavorful desserts. Quick and easy to make, these Lemon Bars feature a soft crust and a tangy, sweet filling topped with powdered sugar while these Lime Cheesecake Bars are rich and creamy with just the right amount of tartness.

Lemon Bars

Recipe courtesy of Better Homes and Gardens

Lemon Bars

YIELD: Makes 32 to 36 bars

INGREDIENTS: 

Nonstick cooking spray

2 cups, plus 3 tablespoons, all-purpose flour, divided

1/2 cup powdered sugar, plus for topping

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup butter

4 eggs, lightly beaten

1 cup granulated sugar

1 teaspoon lemon zest

3/4 cup lemon juice

1/4 cup light cream, half-and-half or milk

DIRECTIONS:

Heat oven to 350° F. Line 9-by-13-inch baking pan with foil; allow overhang. Grease foil with nonstick cooking spray; set aside. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Using pastry blender, cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18-20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream. Pour filling over hot crust. Bake 15-20 minutes. Cool completely on wire rack. Grasp foil overhang and lift from pan. Cut into bars. Sprinkle powdered sugar over bars before serving.

Lime Cheesecake Bars

Recipe courtesy of Eagle Brand

Lime Cheesecake Bars

YIELD: Makes 18 to 20 bars

INGREDIENTS: 

1 1/4 cups all-purpose flour

1/3 cup sugar

7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces

1 egg yolk, beaten

1/3 cup flaked coconut, packed

2 (8-ounce) packages plain cream cheese, softened

1 (14-ounce) can sweetened condensed milk

2 eggs

1/2 cup lime juice

DIRECTIONS:

Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13×9-inch glass baking dish. Bake 12 to 14 minutes. Reduce oven temperature to 350°F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set. Cool. Cover and chill 2 hours before serving.

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The Virginia Governor’s Cup Wine Competition

By Bob Lipinski

Bob Lipinski

Earlier this year, judges sampled over 750 of the best Virginia wines from across the Commonwealth. With 79 wineries receiving 137 Gold Medals, the highest 12 ranking red, white, and sparkling wines make up the 2024 “Governor’s Cup® Competition.”

I had an opportunity to sample six of the 12 highest ranking wines. Here are my tasting notes.

NV Crosskeys Vineyards, “Blanc de Noirs,” Brut, Shenandoah Valley, Virginia. (100% Pinot Noir) Citrus scented aroma with wondrous flavors of cherry, apples, and baked bread. Dry with notes of orange, gingerbread, and bitter almond with a creamy finish. A top-notch sparkling wine. Pair this bubbly with light fruit tarts or an apple crisp.

2022 October One Vineyard “Albariño,” Leesburg, Virginia. Pale golden color with a perfumed aroma of apricots, mango, kiwi, and white flowers. It’s dry with mouth-watering orange citrus notes and tasting almost like a green apple Jolly Rancher! Try it with fish tacos or vegetable tempura.

2022 Paradise Springs Winery “Petit Manseng,” Clifton, Northern Virginia. (Aged in “concrete eggs” for seven months.) Very aromatic with tropical fruit notes of pineapple, mango, and papaya. Dry with rich flavors of peach, pear, and dried apricot. Lemon and green apple aftertaste. Grilled halibut with a lemon-butter sauce works for me.

2019 Cave Ridge Vineyard “Fossil Hill Reserve” Red Wine, Shenandoah Valley, Virginia. (Blend of 60% Cabernet Franc, 20% Cabernet Sauvignon, 20% Petit Verdot) (Aged in both French and Hungarian oak barrels for 14 months.) Medium-full bouquet of dark fruit- black currants, cherries, and blackberries. Medium-bodied with flavors of black plums, tea, black olives, and vanilla. Still tannic with a pleasing aftertaste. Enjoy with a rack of lamb and spicy wild rice.

2019 Breaux Vineyards, The Fog “Nebbiolo Reserve,” Purcellville, Northern Virginia. (Aged 18 months in 85% French and 15% American oak barrels) Garnet red with a full bouquet and taste of black fruit, overripe cherries, balsam, spicy chocolate, and dried tobacco. Dry and warming with additional flavors of red licorice, cassis, and oak. The finish is balanced, and the aftertaste is quite long and pleasing. Pair with a blackened steak and gilled Romaine lettuce.

2017 Bluestone Vineyard “Petit Verdot,” Shenandoah Valley, Virginia. (Aged 22 months in American oak barrels). Deep, dark colored with an earthy, dark berry bouquet with flavors of black licorice, plums, dark chocolate, and vanilla. Additional hints of earth, nutmeg, smoke, and pencil shavings. Serve with smoky pulled pork and a side of grilled mushrooms.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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Pixabay photo
A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

The collective impacts to the environment to grow the food that sustains us is astronomical. Using more of the food you purchase is a worthwhile way to reduce your impact on the planet.  

A recent article in Living Well (a Newsday supplement) points out that when it comes to produce it’s not just the typical vegetable target that you bought that’s edible, but often the entire plant. And the bonus is no food waste and your dollar is stretched a tiny bit further. 

For example, you can eat all of a beet plant, not just the delicious roots. The stems and leaves are delicious when sautéed and the same whole plant approach can be taken with carrots and leeks. If you like collard greens or kale don’t throw away the “ribs” but sauté or roast them.  

Another delicious use of the whole plant involves broccoli and cauliflower. The ribs and stems of both can be spiralized or disked and cooked. They taste as good as the heads themselves. No need to have any of these plant parts in your compost bin or worse yet in the garbage!

A resident of Setauket, author John L. Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

 

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Lenny Bruno Farms hosts its 3rd annual strawberry festival on June 8 and 9.

Save the date! Lenny Bruno Farms, 740 Wading River Road, Manorville will hold their third annual Strawberry Festival on Saturday, June 8 and Sunday, June 9 from 10 a.m. to 5 p.m. 

Festival-goers can look forward to exploring a wide variety of offerings, including mouthwatering treats from food trucks and artisan vendors, live music face painting, miniature pony rides, and engaging activities for children, teens, and adults. The jumbo garden games add an extra layer of fun for families to enjoy together. Admission to the festival area is $10 per person. Children 2 and under are free. 

For those looking to get their hands on the freshest strawberries, the strawberry u-pick area offers an additional adventure. Admission to the u-pick area is $10 per person, which includes one pint of strawberries. Visitors can also enjoy a scenic hayride to the u-pick area, providing unique photo opportunities for families and friends to capture cherished memories.

“We’re thrilled to welcome visitors to our 3rd annual Strawberry Festival,” said Dominick Bruno, owner at Lenny Bruno Farms. “This event is a celebration of all things strawberry, and we’re excited to offer a range of activities and experiences for our guests to enjoy. From live music to strawberry picking, there’s something for everyone to savor.”

The farm will host a series of events through the Fall including a Sweet Summerfest on Aug. 3 and 4. For a full line-up, visit www.LennyBrunoFarms.com/events.

More festivals ….

St. James Strawberry Festival

St. James Episcopal Church, 490 North Country Road, St. James will host their annual Strawberry Festival on Saturday, June 8 from 9:30 a.m. to 3:30 p.m. Featuring raffle baskets, baked goods, garden table, lunch, antiques, Grandpa’s Garage, children’s activities, church and cemetery tours and, of course, strawberry treats! 631-584-5560

Mattituck Strawberry Festival

The 69th annual Mattituck Lions Club Strawberry Festival, 1105 North Road, Mattituck will be held on June 12 and 13 from 5 to 10 p.m., June 14 from 5 to 11 p.m., June 15 from 11 a.m. to 11 p.m. and June 16 from 11 a.m. to 5 p.m. Highlights include strawberry shortcake, strawberries dipped in chocolate, live music, crowning of the Strawberry Queen, over 100 arts and craft vendors, carnival rides, food and fireworks on June 14, 15 and 16 (weather permitting). Admission varies based on festival days. www.mattituckstrawberryfestival.com

Rocky Point Strawberry Festival 

Trinity Evangelical Lutheran Church, 716 Route 25A, Rocky Point presents their annual Strawberry Festival on Saturday, June 15 from 10 a.m. to 3 p.m. with craft vendors, delicious food and desserts, bake sale, HUGE Tag Sale, gift basket raffles, and children’s activities. 631-744-9355

Pick Your Own Strawberries..

The following farms on the North Shore offer u-pick strawberries in mid-June. Always call before you go to check availability. 

• Anderson Farms, 1890 Roanoke Ave., Riverhead. 631-727-2559 or 631-727-1129

• Hodun Farms, 4070 Middle Country Rd., Calverton. 631-369-3533

• Domaleski Farms, Route 48, Mattituck. 631-734-6886

• Harbes Family Farm, 715 Sound Ave., Mattituck. 631-298-0800

• Wickham’s Fruit Farm, 28700 Rte. 25, Cutchogue. 632-734-6441

• Lewins Farms, 812 Sound Ave., Calverton. 631-929-4327

• Rottkamp’s Fox Hollow Farm, 2287 Sound Ave., Baiting Hollow. 631-727-1786

• Windy Acres, 3810 Middle Country Road, Calverton. 631-727-4554

•  Patty’s Berries and Bunches, 410 Sound Ave., Mattituck. 631-655-7996

• Condzella’s Farm, 6233 North Country Road, Wading River. 631-929-4697

• Golden Acres Organic Farm, 652 Peconic Bay Blvd., Riverhead. 631-722-3302

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Shrimp Pad Thai

By Heidi Sutton

Seafood is a healthy addition to any diet. Whether it’s fish, mollusks or crustaceans, seafood tends to be lower in calories and saturated fat than meat- or poultry-based protein sources, and it may be rich in heart-healthy omega-3 fatty acids. 

Shrimp, in particular, is a type of seafood that many people enjoy because it’s not as fishy as other offerings. Try these recipes for Shrimp Pad Thai and crisp and tasty Shrimp Cakes for a delicious home-cooked meal.

Shrimp Pad Thai with Jasmine Rice

Recipe courtesy of Success Rice

Shrimp Pad Thai

YIELD: Makes 4 servings

INGREDIENTS: 

1 bag Success Jasmine Rice

3 tablespoons light brown sugar

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

2 tablespoons canola oil, divided

1 egg, lightly beaten

1 pound medium shrimp, peeled and deveined

1 tablespoon minced garlic

3 green onions, thinly sliced

1 cup bean sprouts

1/4 cup fresh cilantro leaves, chopped

2 tablespoons dry roasted peanuts, chopped

4 lime wedges

DIRECTIONS:

Prepare rice according to package directions. Set aside. In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside. In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve. Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.

Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

Shrimp Cakes with Honey Lemon Aioli

Recipe courtesy of Robin Miller

Shrimp Cakes with Honey Lemon Aioli

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound cooked shrimp, tails removed

1⁄4 cup panko breadcrumbs

1⁄4 cup diced red bell pepper

1 tablespoon chopped fresh chives

1 large egg

1/4 teaspoon salt and black pepper

4 tablespoons olive oil

For the Honey Lemon Aioli:

1⁄2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon honey

1 teaspoon grated fresh lemon zest

DIRECTIONS:

Place the shrimp in a food processor, and pulse on and off until coarsely chopped. Add the breadcrumbs, bell pepper, chives, egg, salt and pepper and pulse on and off until blended. Form the mixture into four patties, each about 1-inch thick. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp patties, and cook for 4 to 5 minutes per side, until golden brown and cooked through.

To make the aioli, whisk together all the ingredients until blended and spoon over shrimp cakes.

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A Thankful Sign: King Kullen Vice President of Corporate Strategy and Initiatives Tracey Cullen (top) stands alongside the new King Kullen Place street sign. Joining Cullen are, from left, Long Island Cares/Harry Chapin Food Bank CEO Paule T. Pachter; King Kullen VP of Perishables Richard Conger; Wild by Nature President Michael Infantolino; and LI Cares VP for Development & Communications Katherine Fritz.

Each month, Long Island Cares distributes over one million pounds of food to Long Islanders in need. The food items are collected, stored, and packaged for distribution at Long Island Cares’ central warehouse in Hauppauge, which now boasts an exciting new addition — a “King Kullen Place” street sign displayed high above a main aisle.

The recognition is part of a unique legacy naming program developed by the Long Island Cares/Harry Chapin Food Bank to further its mission to provide food where and when it’s needed to communities across Long Island.

“King Kullen has been a generous, committed corporate supporter of Long Island Cares for well over 30 years,” stated Long Island Cares/Harry Chapin Food Bank Chief Executive Officer Paule T. Pachter. “Along with its Wild by Nature stores, King Kullen each year raises tens of thousands of dollars for Long Island Cares through its ‘Check Out Hunger’ campaigns and food drives in addition to donating over 300,000 pounds of food. We are honored and delighted to name an aisle King Kullen Place in appreciation of this steadfast partner that has done so much to help Long Island’s food insecure populations.”

According to Tracey Cullen, King Kullen Vice President of Corporate Strategy and Initiatives and the great-granddaughter of King Kullen founder Michael Cullen, the new sign follows a recent donation by King Kullen to Long Island Cares’ “Giving Guitar” naming opportunity, which includes displaying a King Kullen plaque on a Giving Guitar created by Long Island Cares in honor of songwriter Harry Chapin’s mission to end hunger on Long Island.

“Our donation will provide 6,100 meals for Long Islanders in need,” observed Cullen, who serves on the Long Island Cares board of directors. “Fighting hunger on Long Island is a top priority at King Kullen and Wild by Nature. We are committed to making a meaningful difference and thank everyone at Long Island Cares for creating the pathway that makes help possible.”

Headquartered in Hauppauge, King Kullen is recognized by the Smithsonian Institution as America’s first supermarket. Also headquartered in Hauppauge, Long Island Cares was founded in 1980 by singer-songwriter and activist, Harry Chapin.

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Frozen Mixed berry Pie

By Heidi Sutton

Memorial Day celebrations should stress-free and these no-bake desserts will give you plenty of time to attend a parade and spend time with family and friends. Fast and fabulous recipes like these assemble in minutes. Here are some delicious choices, courtesy of Eagle Brand.

Fresh Fruit Cream Cheese Pie

Fresh Fruit Cream Cheese Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 9-inch frozen deep-dish pie crust, baked

Fresh fruit (blueberries, strawberries, bananas*)

Seedless red raspberry jam

DIRECTIONS:

Beat cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust. Refrigerate 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve. Dip the bananas in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Frozen Mixed Berry Pie

Frozen Mixed berry Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1  can (14 ounces) sweetened condensed milk (not evaporated milk)

1/2  cup lemon juice from concentrate

1 1/2 to 2  cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)

4 cups frozen light whipped topping, thawed

1 graham cracker crumb crust (9 inches)

DIRECTIONS:

In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

Lemon Raspberry Ribbon Pie

Lemon Raspberry Ribbon Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1 (10-ounce) package frozen red raspberries, thawed

1 tablespoon cornstarch

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

1/2 cup lemon juice from concentrate

Yellow food coloring if desired

2 cups (1 pint) whipping cream, stiffly whipped

1 (9-inch) pastry shell, baked

Fresh raspberries for garnish, optional

DIRECTIONS:

In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.

In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.

Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Frozen Peanut Butter Chocolate Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

2  squares (1 ounce each) semi-sweet baking chocolate

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

1/4  cup creamy peanut butter

1 tub (8 ounces) frozen nondairy whipped topping, thawed

1  graham cracker crumb crust (9 inches)

DIRECTIONS:

In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Garnish as desired. Freeze leftovers.

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