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"Mandarin Cream Delight"
submitted by
12 GAUGE GOURMET CHEF
- Becky Crowell
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PITA is proud to award the title of
12 Gauge Gourmet Chef to Tom.
Sue
Brewer,
PITA
Secretary |
Mandarin Cream Delight
(Becky Crowell – Del Norte Rod &
Gun Club)
Ingredients: Crust
9 Tblsp. Butter
½ cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 ½ cup flour
Ingredients: Filling
3-11 oz. cans mandarin oranges in
light syrup, un-drained
¼ cup sugar / 2 - 3.4 oz pkgs
instant vanilla pudding (dry mix)
24 oz sour cream / 1 - 8oz cool
whip / Mint springs
Directions: Pre-heat oven to 400 deg
Mix
butter, sugar & vanilla on medium speed of a mixer until
light and fluffy (about 2 min.) Lightly measure flour. Add
flour and salt to butter mixture, beating at low speed until
well-blended.
Spray 9 x
13 pan with cooking spray. Pat dough into pan then pierce
bottom of dough with a fork. Bake for 12 min. or until
lightly browned. Cool crust on wire rack.
Drain
mandarin orange over a large bowl, reserving ½ cup juice.
Combine juice, ¼ sugar, sour cream & dry pudding mix in a
large bowl. Stir in the mandarin orange segments.
Spoon
orange mixture over crust evenly.
Top with
cool whip. Chill for 1 hour.
Garnish with mint if desired
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Each month,
PITA will select a winner from shooters who have submitted
recipes for this contest. The winner will have his/her
photo taken and included with the winning recipe. Each
winner will be awarded a "really kewl" chef's apron. When you see someone wearing
one of these aprons around the camping grounds - show them
reverence for their culinary talents - they are an official "12
GAUGE GOURMET"!
 "12 Gauge
Gourmet" is copyrighted 2004-2005, PITA |
