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Chef's Studio - On Location in New Orleans
In its "Tastes of the World" program Chef's Studio joined with chefs of New Orleans at the annual New Orleans Wine and Food Experience to explore the best in Cajun and Creole dishes, and enjoy them with wines...
Cookie Baking Tips
Making better cookies is a lot easier if you understand the difference between the average commercial bakery and the home kitchen. These tips should allow you to make better cookies at home whether it be for a special party or your annual...
Culinary Traditions Of The Caribbean Islands
Authentic Caribbean cuisine is truly an excellent representation of all the cultural influences the Caribbean Islands have experienced since Christopher Columbus' landing in the late 1400's. With a fine mixture of French Island and African recipes,...
Sauces for Quick Gourmet Cooking
The saying goes that "The French have a hundred sauces to disguise a few foods - and the Americans have a hundred foods disguised only by white sauce!" It is true that many great gourmet dishes involve a special sauce, which used to take hours to...
The History of Thai Food
Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences...
 
Cream Cheese Mincemeat Pie


• bottom pie crust for a 9 or 10 inch pie plate
• 3 cups mincemeat
• 8 ounces of cream cheese (softened)
• 1/2 cup sugar
• 1 egg
• 1 tablespoon lemon juice
Make the pie crust and line the pie plate with the crust (I know this seems obvious, but one time when I happened to listen to Oprah -- I have listened to the show about 3 times in my life -- there was a chef who was talking about cooking something in one of those plastic cooking bags. "When you take it out of the oven, cut open the bag and throw it away," Oprah said. "You have to say that because there are people out there who will eat the bag if you don't tell them to throw it away.")
Put the mincemeat on top of the pie crust. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Using an electric mixer, whip the softened cream cheese, sugar, the egg and the lemon juice until smooth. Pour on top of the mincemeat and bake for another 25 to 30 minutes or until set.

About The Author

LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to read sample chapters, order books and sign up for the free newsletter, Rural Route 2 News -- http://ruralroute2.com.