Author: Robert Andrews

Togo’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

Thanks Sherry

Important Update: The Coco’s Asian Chicken Salad Dressing has been discontinued. The restaurant has a replacement (that is not very good.) A comment from Sherry Leger suggests a substitute and asks our feedback. This warranted its own page, so here you are. PLEASE CLICK HERE to read the original chain about Coco’s Asian Chicken Salad Dressing.

Sherry Comment

Here is Sherry’s post:

I love Coco’s Asian Chicken dressing and was sad that I could not buy the bottles anymore. But I have found a substitute, Togo’s Asian Chicken Salad Dressing is very close (its been so long, but its got that same kick). I would love from someone to try it and tell me their thoughts.

Please comment below with your comments about Togo’s.

Here is what I found on the web and by making a few phone calls:

Nutritionally…

According to the Fooducate website, the dressing got a D grade. It has too much salt. It has too much saturated fat. It is horrendous for dieters.

My opinion about that is “Yeah, so what’s the problem?” We all know it probably has lots of calories and is bad for us, but you only go around in life once. ENJOY IT.

Togos is a Franchise

I gave a call to a couple of the Togos Sandwich Shops.  Two of the shops offered to sell me a small Au jus container of it, but two said “Sorry.”  Since it is a franchise, it is pretty much up to the owner of the franchise.  The problem for you Easterners is that it is a chain located in the western half of the United States.  I’ve found enough information that you might try the recipe below.

 

Steve’s Chicken Burrito

{CAPTION}Ingredients

  • 1/2 LB shredded precooked chicken
  • 1 onion
  • 2 Roma Tomatoes
  • 1 or 2 jalapeños (optional)
    – Seeds and veins removed
  • 1 TBL tomato paste
  • 1 taco seasoning packet

Step by Step

  1. Brown the chicken in 1 TBL butter
    (Ground chicken is OK, but not as good)
  2. Add the onion
  3. Continue to cook 5 minutes until softened
  4. Add the tomato paste and (optional) jalapeño
  5. After 5 minutes, add the seasoning packet
  6. Cover and simmer for 30-60 minutes
  7. Wrap in a tortilla.
    Can’t find them in the grocery store?
    CLICK HERE for Grandpa’s tortilla recipe:

Alternate Preparation

  1. Buy a whole chicken and remove the stuffing packet and rinse it under cold water
  2. Put the chicken in a crockpot with the onion and jalapenos and tomato paste
  3. Mix in 1 C of water or broth
  4. Simmer for 6-8 hours

Steve used the same skillet that his dad had been using for 40 years.

Egg Taco

You have PROBABLY had a taco some time in your life, or at least heard of one, so are familiar with the concept. With this breakfast recipe, you eliminate the taco shell and replace it with an egg.

INGREDIENTS{CAPTION}

  • 1 egg for each taco
  • 1 thin slice of toast
  • 1-2 tsp salsa
  • a few sprigs of cilantro

STEP BY STEP

  1. Heat your non-stick skillet to a low heat – about 300º
  2. Beat the egg and pour it into the pan, allowing it to spread itself thin into a pancake
  3. Let the pancake “dry out” until it looses it’s shine
  4. Carefully flip the pancake and put shredded cheese onto it
  5. Slide the pancake onto your plate and top with salsa, bread and cilantro
  6. Enjoy!

{CAPTION}{CAPTION}

Tip: Buying in Season

Season

  • Summer – watermelon, corn and tomatoes, cucumber, honeydew, cantaloupe,
    NOTE:  Smell the point where it was cut from the plant
  • Labor Day – Utah peaches
  • November – Persimmons
  • Hard squash (check out Butterkin) butternut and pumpkin cross

Peach Tips

  • Clingstone – Used for lots of canned peaches
  • Out of Hand – Freestone
  • Muir – Yellow flesh
  • Lovel – Yellow flesh
  • Alberta – Yellow flesh
  • White peaches – Lower acid content, less peachy but sweeter
    • Mountain Rose
    • Alexander
    • Old Mixon
    • Summer Snow
  • Pick peaches from the tree when possible – California grows a lot
  • Age in a paper bag – will soften, but will ripen no more
  • OK to store in fridge to keep, but room temp before eating

Orange Citrus Salad

Chef Notes

  1. Avocado creama – Avocado, fresh mint, salt, EVOO, pepper, Sour cream, lemon juice – Muddle stick in blender – Refrigerate up to 24 hours
  2. pickled onion rings (Hot vinegar, sugar, 2 minutes)
  3. Grapefruit, oranges, SLICES
  4. Add Kalamati olives and garlic olives
  5. Roasted beets
  6. Drizzle with avocado creama
  7. Top with feta cheese and pickled onions
  8. Finally top with sprigs of mint, salt and pepper
  9. EVOO on top

Mexican Jumble

Food is whatever tastes good together.  Here are many things that you can put on top of a corn tortilla.

  1. Heat the tortilla in a dry skillet
  2. Top with any combination of the below ingredients
  • Spinach
  • Fontina cheese
  • Cilantro
  • Tomato
  • Cucumber
  • Avocado
  • Shredded pork
  • Lettuce
  • Sour cream or Mexican crema
  • Marinated red onion
  • Black beans
  • Salsa
  • Carnitas

etc….

Mondongo a la Andaluza

  • Cows feet and tripe
  • Cover with water
  • Add oregano, salt, achiote paste in water (a staple)

Sofrito

  • Bacon, ham, sausage, bell pepper, onion, tomato
  • Add potatoes and more achiote chilies
  • Garbanzo beans

Panuchos, tortas

Empanadas de queso con chaya

  • Maize, chaya (green leaf) Mix and flatten
  • Wrap around shredded dutch edam cheese
  • Fry until golden brown
  • Serve with puree salsa or red sauce

Kibi

  • Lebanese
  • Pork, bulgar wheat, pepper, garlic, chopped mint, onions – FRY
  • Serve with some sort of dip

2 LB black beans – 6 L of water (no salt)
Cook 1 hour
Add salt AFTER cooking
Epazote leaves – whole
1 whole onion – halved
1 pork butt – chunks
Cover with a lid – cook 2 more hours

Serve with Chiltomate – Yucatan tomato

Cilantrol, lemon, tortillas

Mango pancake

  • 1 3/4 C fresh mango
  • 1/4 C buttermilk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • PUREE UNTIL SMOOTH
  • 1 stick butter – softened
  • 1 1/3 C sugar
  • 2 eggs – 1 at a time
  • 2.5 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Mix in with mango puree
  • Mix into egg mixture
    BUTTERED baking dish
  • 350º for 30 minutes
  • Turn out and sprinkle with powdered sugar
  • Serve with fresh fruit

Fig Newtons

Ingredients

  • 1 C AP flour
  • 1/2 C wheat flour
  • 1/2 C masa or Maseca
  • 2/3 C sugar
  • 1/2 tsp salt
  • 2 egg yolks
  • 1 tsp vanilla
  • 12 TBL butter (1.5 sticks)
    FILLING INGREDIENTS
  • 1.5 C chopped figs (stems removed)
  • 1/4 C port, brandy or whisky
  • 3 TBL brown sugar
  • 1 tsp vanilla
  • 1/2 tsp salt

Step by Step

  1. Combine first seven ingredients in food processor
  2. Pulse until it comes completely together
  3. Create two separate logs, wrap in plastic wrap, and refrigerate for at least an hour
  4. Combine figs and alcohol into a sauce pan
  5. Bring to a simmer and let cook 3-5 minutes or until liquid has completely absorbed
  6. Put into food processor with sugar, vanilla and salt
  7. Bring dough out of fridge and roll flat (about 1/4 inch)
  8. Spread filling into center – edge to edge, but only the center third (like a burrito)
  9. Fold both sides up and over creating a flattened burrito
  10. Press firmly, cover with plastic wrap again, and chill for 1 hour
  11. Remove from plastic and place on baking sheet and brush with egg white wash
  12. Sprinkle with Turbinado sugar
  13. Cut into slices, but do not separate
  14. Bake 325º for 30 minutes
  15. Let cool 5 minutes, then cut again (sugars will have fused)
  16. Let cool completely, then wrap in plastic for longer term storage

 

 

 

Pilot Bread

Thanks to Cousin Sue for telling me about this Alaskan Staple.  Pilot Bread, also known as Survival Bread, Ship Biscuit or Sea Bread is something with a a shelf life of 2 years when stored in airtight containers.  Commercial containers of Pilot Bread could last for up to 30 years. Here is a recipe (modified slightly) from the Internet.

Ingredients

  • 4 C Flour
  • 1 TBL Salt
  • 1 tsp Sugar
  • 1 tsp baking powder
  • Water (approx 2 C)

Step by Step

  1. Preheat oven to 400º
  2. Stir together flour and salt
  3. Add water only until mixture starts to clump together
  4. Roll flat and shape into a rectangular sheet
  5. Use a butcher knife or pizza cutter to cut the sheet into 2×3 inch crackers
    ALT: Use a round biscuit cutter to make circles.  Roll the remainder flat and repeat until finished.
  6. Use a toothpick to poke a crosshatched series of holes to allow for easier breaking
    ::::::::::::::::::
    ::::::::::::::::::
    ::::::::::::::::::
  7. Put the squares on a dry cookies sheet and bake at 350º for 20 minutes
  8. Turn off oven, keep door closed, and let the bread completely dry out before removing it
  9. Store the survival bread in a baggie for a month or two, or a completely airtight container for many years.

 

 

Homemade Peanut Butter

Ingredients

  • 2 C shelled and skinned roasted Spanish peanuts (see note below)
  • 1 tsp kosher salt
  • 2 tsp honey
  • 2 TBL peanut oil

Step by Step

  1. You can save money by buying peanuts that still have the skin on.  It is easy to remove though.  Rub the peanuts together in your hands held over a large bowl.  OUTSIDE, pour the peanuts and skin in front of a fan, which will blow the skins into the grass.  Once you have skinned peanuts… continue.
  2. Place the peanuts, salt and honey into a food processor.
  3. Process for 30 seconds. If you want chunky peanut butter, remove 1/4 C of peanuts and set aside.
  4. Scrape down the sides of the bowl, put the lid back on and process while slowly drizzling in peanut oil – about 2 minutes.  Add back in the 1/4 C peanuts (for chunky peanut butter.
  5. Continue to process until the mixture is the desired consistency.  Test and scrape down every 30 seconds.
  6. Peanut butter will keep in an airtight container in the refrigerator for up to 2 months.

Peanuts taste better when roasted.  You can roast your own, if you have the inclination.  I am not going to cover that here, but you can watch this video if you want to tackle roasting your own peanuts.

Octo Pasta

Ingredients

  • 1 whole octopus
    MARINATE
  • 8 C water
  • 2 C red wine
  • 1/2 C white vinegar
    VINAIGRETTE
  • 3 TBL white wine
  • 2 TBL EVOO
  • 2 tsp garlic powder
  • oregano, salt and pepper
  • one lemon – zest and juice
    PASTA
  • 1/2 onion – slivered
  • 4 cloves shaved garlic
  • 1 C cherry tomatoes (halved)
  • 1/4 C Kalamata olives
  • 1/2 C tomato sauce
  • salt, pepper, micro greens and cooked orichetta pasta

Step by Step

  1. Put all (or part) of octopus into the marinate
  2. Wives tale?  Don’t know, but they all do it…
    Put two wine bottle corks in the liquid
  3. Turn heat onto medium low
  4. As soon as the marinate starts to simmer, reduce to low
  5. Allow to cook for another 90 minutes
  6. Rub off sucker cups with a spoon
  7. Remove the beak (cartilage)
  8. Cut arms at a bias into 3/4 inch pieces
  9. TASTE TEST:  Should be soft, not chewy
  10. Brush with oil and sprinkle with salt and pepper
  11. Sear on hot grill pan (350º) for 1 minute per side
  12. Whisk together Vinaigrette and toss with octopus pieces and set aside
  13. Now, finish your pasta
  14. Sear shallots or onion in EVOO
  15. Add in shaved garlic
  16. Sweat for 3 more minutes
  17. Add olives
  18. Add cherry tomatoes
  19. Add salt and pepper
  20. Add tomato sauce
  21. Toss above with orichetta pasta
  22. Plate pasta
  23. Top with octopus
  24. Garnish with microgreens and lemon

 

Macaroon

The main thing is to use good ingredients.  It really makes a difference.

  • 6 Egg whites
  • 1 C sugar
  • 1 tsp cream of tartar
  • 1/2 tsp salt
    • Next ingredients for Step One
  • 1/2 C Powdered sugar
  • 1/2 C Almond meal – ground very fine (Bob’s Red Mill) about like flour or corn starch

Step by Step

  1. Sift together powdered sugar and almond meal – set aside
  2. Whip egg whites for three minutes
  3. Add sugar and cream of tartar
  4. Continue to whip until soft peaks form
  5. Add vanilla and (optional) food coloring and mix to incorporate.
  6. Fold in almond mixture
  7. Fold in 1/3 of your egg whites
    1. Mix to incorprate and then repeat Step 7 twice more
  8. Consistency should be like a thick pancake batter (or thin cookie dough)
  9. Prepare a sheet of parchment paper on a baking sheet – you can draw circles on the BACK of the parchment paper to help with your layout.
  10. Put mixture into a piping bag and pipe as closely to the same size as possible
  11. Drop pan on the counter a few times to remove air bubbles
  12. Caramel will cook at 325º for 15 minutes
  13. Chocolate will cook at 350º for 15 minutes
    Texture of the inside should be soft, not hard

OPTIONAL MODIFICATIONS

  1. Caramel – filled with buttercreme
  2. Chocolate – filled with chocolate ganache
    Heavy cream over chocolate chips
  3. Raspberry – filled with jam
  4. Lemon – filled with lemon curd
  5. Lime – filled with lime curd
  6. Mint Chocolate Chip – mint butter cream
  7. Strawberry – strawberry butter cream
  8. Pistchio – pistachio butter cream
  9. Espresso – butter cream
  10. Coconut
  11. Orange
  12. Rum and raisin
  13. Banana and chocolate 
  14. Mix vodka and food coloring and wipe on cookies
    Sprinkle with Turbinado sugar
  15. Assemble with jam in between two cookies

 

Beef Rolls

Ingredients

  • Large piece of low-end meat (eg) Top or Bottom Round
  • Bread pieces (eg) sub roll
  • Milk
  • Parsley
  • 2 hard boiled eggs
  • 1 fresh egg
  • handful of raisins
  • Parmesan, parsley and garlic to taste
  • 1 C red wine
  • tomato paste
  • 16-20 oz of crushed tomato

Step by Step

  1. Soak sub roll pieces in milk to soften
  2. Squeeze out excess milk
  3. Break bread apart in a mixing bowl
  4. Chop and mix in two hard boiled eggs
  5. Add raisins
  6. Grated Parmesan
  7. Chopped parsley
  8. Minced garlic
  9. – Set aside
  10. Carefully cut VERY thin slices of meat
  11. Pound with tenderizing hammer
  12. Lay down a slice of ham or proscuito
  13. Add a spear of Provalone cheese and some stuffing
  14. Roll up tightly like a burrito and secure with a toothpick
  15. Sear in a Dutch oven in a bit of EVOO 3-5 minutes
  16. Saute garlic and onion
  17. Move onion aside and sear some tomato paste in a bare spot
  18. Deglaze with 1 C of red wine – bring to a boil
  19. Add 16-20 oz of crushed tomato
  20. Add bay leaf, dried oregano and then add the beef rolls – mostly covered
  21. Bring back to a simmer, then cover and braise for 1-2 hours
  22. Keep an eye on the liquid level and top off with water or stock when necessary.
  23. Serve with a nice piece of French or Italian bread

 

 

Sugar Cream Pie

Ingredients for full pie crust

  • 1 DEEP DISH pie crust, at room temperature
    FILLING
  • 4 TBL cornstarch
  • 3/4 C white sugar
  • 4 TBL butter, melted
  • 2 1/4 C heavy cream
  • 1 TBL vanilla
    FOR TOPPING
  • 4 TBL butter, melted
  • 1/4 C sugar
  • 1 TBL ground cinnamon

Alternate for ramekin

  • Roll out puff pastry to line a ramekin – Bake at 325º for eight minutes
    FILLING
  • 1 TBL cornstarch
  • 3 TBL white sugar
  • 1 TBL butter, melted
  • 1 C heavy cream
  • 1 tsp vanilla
    FOR TOPPING
  • 1 TBL butter, melted
  • 3 tsp sugar
  • 1 tsp ground cinnamon

Step by Step

  1. Preheat oven to 325 degrees F.
  2. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet.
  3. Bake for approximately 10-12 minutes or until partially baked.
  4. Set aside.
  5. In a small bowl, mix together the cornstarch and sugar until blended.
  6. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy.
  7. Stir in the vanilla.
  8. Pour the mixture into the prepared pie crust and smooth out the top.
  9. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar.
  10. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully.
  11. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set.
  12. Store in fridge.
  13. Put under broiler for 2 minutes just before serving.

Fried Egg Taco w/o the Taco Shell

Ingredients

  • Egg
  • Garnish
  • Toast

Step by Step

  1. Separate your egg and yolk.
  2. SLOW cook your egg white over medium low heat
  3. Once it has set (2-3 minutes) you can add your yolk back on
  4. Continue to let it cook until it becomes harder (like a taco shell)
  5. Add a piece of toast and some salsa.
  6. Very good, but very messy.

NOTE:  It is not quite so messy, if you break the yolk 60 seconds before serving and let it set slightly in the hot skillet.

{CAPTION}

Here is a VERY simple salsa that is as mild or as hot as you like. The one shown below has 4 cherry tomatoes, a wedge of bell pepper, a small piece of celery, one garlic clove, a bit of onion, and that is all. I pulsed it in the blender for about 5 seconds. DONE.

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Sicilian Pizza

This recipe was adapted from America’s Test Kitchen.

Ingredients

  • Dough, mozzarella cheese, sauce, Pecorino/Romano, and EVOO
    DOUGH
  • 2 tsp yeast
  • 2 tsp granulated sugar
  • 2  C high gluten flour or bread flour
  • 2 C semolina flour
  • 3 TBL EVOO
  • 1-1/4 to 1-1/2 C ice water
  • 2 tsp salt – at the very end
    CHEESES
  • 12 oz whole milk Mozzarella.  Don’t use skim or it will turn out rubbery.
  • Pecorino/Romano cheese or grated Parmesan/Regiano – Use ACTUAL block of cheese, not pre-grated
    SAUCE
  • 28 oz San Marzano tomatoes
  • 1 tsp ground oregano
  • 1 pkg crushed red pepper flakes
  • 2 TBL granulated sugar
  • 1/2 tsp salt
  • 1 TBL EVOO
  • 6 cloves garlic – minced
  • 1 TBL tomato paste

Step by Step

  1. Mix yeast, sugar and 1/4 C very warm water (102-105º) and set aside.
  2. Prepare ice water ( 1 C cold water and 3 ice cubes)
  3. Mix together salt, flour and semolina in a food processor or mixing bowl
  4. Mix EVOO into the flour mixture
  5. While mixer is on low, pour in yeast mixture
  6. Immediately pour in the ice water – drizzle it in until the dough starts to come together – discard any extra water
  7. Let continue to mix for about 3 more minutes
  8. Cover and let dough rest for 10 minutes
  9. Add salt and then run on medium for 8-10 more minutes
  10. Finish kneading by hand on a floured surface, creating a tight ball
  11. Place in oiled bowl, turning to cover all sides, cover with plastic wrap and place in the refrigerator for 24-48 hours.  This will allow the flavors to fully develop.  It makes a big difference… really.
    SAUCE
  12. The sauce can be made the same day as the dough, or the next day.  I usually do it on the same day.
  13. Open canned tomatoes and crush into mixing bowl
  14. Add oregano, red pepper flakes, sugar and salt and mix well – set aside
  15. Heat EVOO in a skillet and add your minced garlic
  16. Heat for 2 minutes, then add tomato paste
  17. Heat for 3 minutes, then add your crushed tomato mixture
  18. Simmer for 20-30 minutes or until it thickens
  19. Let cool, then cover and refrigerate until it is time to create your pizza
    CREATING YOUR PIZZA
  20. Pour 1/4 C EVOO onto a 1/2 sheet baking sheet and spread around
  21. Flour your cleaned kitchen counter
  22. Spread by hand to about 9×12 rectangle
  23. Finish with a rolling pin, and roll it out to 13×18 inches
  24. Fold into thirds and transfer to the baking sheet
  25. Work into the corners then spray with cooking oil and cover with plastic
  26. Place a second baking sheet on top of the dough to keep the bubbles to a minimum
  27. Let relax and rise for about 60 minutes
  28. While it rises, preheat the oven to 500º with a baking stone 2 levels above where the pizza will cook
  29. Remove the top pan and plastic, then reshape the pizza into the corners.  The dough should be more relaxed now and should reshape easily.
  30. Put a layer of sauce on top of the dough, leaving a 1/2 inch border
  31. Sprinkle shredded Parm/Reg cheese on top of the sauce
  32. Sprinkle mozzarella on top of the Parm/Reg
  33. Add one or two optional toppings, but no more than that
  34. Put into the hot oven and cook for two minutes
  35. Turn oven down to 450º and cook for 10 more minutes
  36. Rotate pizza pan and cook for 10 more minutes
  37. Turn oven off and cook for five more minutes
  38. Remove from oven and let cool for 2-5 minutes
  39. Remove from baking sheet and place onto a cutting board
  40. Cut into 12 square pieces

Italian Wedding Soup

Ingredients

  • 1 TBL EVOO
  • 1/2 onion – diced
  • 1 carrot – julienne strips
  • 4 leaves Tuscan Kale – chopped
  • 1/4 C white wine
  • 2 C beef stock
  • 1 LB meatballs – see below

Step by Step

  1. Sweat onions, carrots and Tuscan kale – All chopped – in EVOO
  2. Deglaze with white wine
  3. Add beef stock
  4. Bring it up to a boil
  5. Reduce to a simmer
  6. Nestle meatballs carefully – see recipe below
  7. Cover
  8. Simmer for an hour
  9. Garnish with grated parm

Italian Meatballs

  • 1/2 LB lean ground beef
  • 1/2 LB ground pork
  • Parm cheese
  • 2 TBL AP flour
  • 1/4 C Panko bread crumbs
  • 1/2 onion – grated or minced
  • 1 egg
  • salt, parsley and nutmeg to taste
  • Mix to combine, but do not overmix.
  • Create rustic “almost round” meatballs

Pasta Fagioli

Ingredients

  • 1 TBL EVOO
  • 1/2 Onion – chopped
  • 4 cloves Garlic – minced
  • 1 stalk Celery – chopped
  • 1 pkg Crushed Red Pepper Flakes
  • 1/2 C white wine
  • 2 C chicken broth
  • ± 2 C tomatoes
  • 1 C Elbow macaroni or other pasta
  • 1 can Cannelloni beans
  • Parsley and/or cilantro

Step by Step

  1. Sweat garlic, onions and celery in 1 TBL EVOO
  2. Add crushed red pepper flakes
  3. De-glaze with white wine
  4. 1 can Tomato pieces with juice
  5. Chicken broth
  6. Bring to a boil
  7. Simmer for 60 minutes
  8. Add elbow macaroni, cook another 10 minutes
  9. Cannelloni beans – Cook for 5 more minutes
  10. Parsley and/or cilantro
  11. Salt to taste

 

Pumpkin Bread

Ingredients

  • 1 can (12 oz) raw pumpkin (not pumpkin pie mix – see note at bottom)
  • 2 oz canola oil
  • 2 TBL buttermilk
  • 2 eggs
  • 2 oranges – juice and zest
  • 1 C sugar
  • 1 tsp salt
  • spice mixture (see below)
  • 1 TBL baking soda
  • 3 C AP flour

Spice Mixture

  • 2 TBL Grandpa’s CinnaSugar®
  • 1 tsp ground ginger
  • 1/2 tsp ground clove

Step by Step

  1. Combine baking soda, sugar, salt and AP flour
  2. Combine spice mixture into flour mixture
  3. Mix together all other ingredients in separate bowl
  4. When combined, fold wet and dry ingredients together
    Do not overmix
  5. Pour into greased baking dish (ramekin, pie tin or bread pan)
  6. Bake at 340º for 50 minutes

NOTE:  If all you can find is pumpkin pie MIX, eliminate the spice mixture, sugar and salt from this recipe.

 

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