FoodAskew |

Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp (Recipe under Seafood)

Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Submitted by Carli

White Sauce:

Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.

6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod

Cook rice according to package directions. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over rice.

Submitted by JamiSings
Dough Ingredients:

Poppy Seed Filling Ingredients:

1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.

Submitted by Movidude74

Cake Ingredients:

Frosting:

For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.

For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.