Sour Cream Raspberry Pie

This is my favorite pie! The recipe is like the one from the Norske Nook in Osseo, WI.  I found their sour cream blackberry pie recipe posted in an online newspaper, so I figured I could substitute the blackberry ingredients for raspberry and recreate my favorite: sour cream raspberry.  I use plain (unsweetened) yogurt in place of sour cream and it still turns out great!  I don't have an 11 inch pie pan so I use a 9 inch and put the leftover filling in a separate small dish for a crust-free treat.

Doesn't it look tasty?

Ingredients:

• 3 cups sour cream or plain yogurt
• 4 egg yolks
• 2 cups sugar
• 1/3 cup flour
• 2/3 cup dry (not prepared) raspberry gelatin
• 5 to 6 cups fresh, frozen raspberries
• 11-inch pre-baked pastry crust
• whipped topping

Stir sour cream and egg yolks in pan. Add sugar and flour. Cook on high heat stirring constantly. Watch closely as this can burn easily. Cook until very thick. Remove from heat and add gelatin, then stir. Add raspberries. Pour into 11" pre-baked pie crust. Cool and top with whipped topping or cool whip.

Black Bean Corn Salsa

This is a salsa recipe I created after browsing through several similar recipes online. I only add a small amount of onions and peppers for those of us in my family who can't eat much of them, but it's still enough to give it some flavor. :)  I'd suggest adding more.

Combine the following ingredients in a large mixing bowl:

• 1/4 green pepper, chopped
• 1 avocado, diced
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 pearl onion, chopped
• 1 large tomato, diced

Combine the following ingredients in a small bowl. Then add to vegetables and mix well. Serve with tortilla chips.

• 1 Tbsp lime juice
• 1 Tbsp vegetable oil
• 1 1/2 tsp tabasco
• 1/2 tsp salt
• 1 tsp garlic

Chicken Fricassee

This recipe is from Cook's Bible. I made some slight modifications. It takes a long time (40-50 minutes), but it's pretty easy and very tasty served over rice.

Ingredients:

• 1 Tbsp flour
• 3 chicken breasts
• 1 Tbsp vegetable oil
• 5 pearl onions
• 2 garlic cloves
• 1 cup chicken stock
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups frozen peas
• 1/2 yellow bell pepper, seeded and diced
• 2 cups white mushrooms, sliced
• 1/2 cup plain yogurt
• 1 Tbsp dried parsley
• salt and pepper

Cut chicken into cubes. Place flour in a dish and add salt and pepper. Coat chicken in flour mixture. Heat oil in a large saucepan. Add onions and garlic. Cook over low heat for five minutes, stirring occasionally. Add the chicken and cook for 10 minutes, stirring occasionally.

Gradually stir in chicken stock. Add carrotts, celery and peas. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes. Add the pepper and mushrooms, cover, and simmer for an additional 10 minutes.

Stir in the yogurt and chopped parsley. Season to taste with salt and pepper. Cook 1-2 additional minutes. Serve hot with rice or potatoes.