Hearty Italian Dressing

This dressing tastes great on mixed greens and shredded cabbage.

Hearty Italian Dressing

     1/4 tsp dried oregano

     1/4 tsp garlic powder

     1/4 tsp cumin

     3/4 tsp garlic salt

     3/4 tsp sugar

     dash of black pepper

     1/3 c grated Parmesan cheese

     2 tbsp water

     2 tbsp EVOO

     1 tbsp vegetable oil

     1 1/2 tbsp red wine vinegar

     1/2 tsp Worcestershire sauce

Combine all ingredients using a hand blender.  Chill until ready to serve.

Makes about 1/2 cup of dressing. 

    

I Heart Tarts 4: Pumpkin Custard Tarts

Perfect for Thanksgiving

Crust (makes 20 2 1/2" tarts)

     1 1/2 c flour

     1 tbsp sugar
     1/4 tsp salt

     1/2 c + 2 tbsp cold butter

     1 egg

Combine flour and sugar in the bowl of a food processor.  Add cubed butter and Crisco.  Pulse until pea-size grains form.  Add egg and process til dough begins to hold together.  Turn onto lightly floured surface and knead til smooth.  Divide into 20 pieces and press into tart shells. 

Pumpkin Filling

     1 c cooked, pureed pumpkin
     6 tbsp sugar

     2 tbsp warm water
     1/2 c milk

     2 eggs, beaten

     1/2 tsp vanilla
     1 1/2 tsp pumpkin pie spice

Preheat oven to 375 degrees.  Combine pumpkin puree, sugar and warm water.  Stir until sugar has dissolved.  Add milk, eggs, vanilla, and pumpkin pie spice.  Use a whisk to ensure spices are evenly distributed.   Divide among lined tart pans, filling almost to the top.  Place filled tart pans in flat pan.  Bake for 25-27 minutes.  Cool for 5 minutes before attempting to remove tarts from pans.