Apple Crumble Crust Pie

APPLE CRUMBLE CRUST PIE A bottomless apple-crusted pie topped with a walnut, brown sugar and saffron crumble. Baked till bubbly and crisp, then drizzled with a cinnamon citric glaze, and finished with a sugar dusting! Makes 19 inch pie – serves 6-8

by Request: Hearty Veg Bean Soup For Steve

BY REQUEST: HEARTY VEG BEAN SOUP FOR STEVE Fresh, frozen and canned veggies mixed with Bush’s GRILLIN’ Beans in a smoky tomato, garlic, coriander and basil broth thickened with unmodified potato starch to achieve a velvet viscosity! Makes 19-1/2 cups

MEXICAN ITALIAN HAT DANCE

MEXICAN-ITALIAN HAT DANCE Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party! 6 servings for main dish, 12 servings on a buffet

BING CHERRY AND RED GRAPE SALAD

BING CHERRY AND RED GRAPE SALAD with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander! Makes 7 cups

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish! Makes 10 cups

BAKED CREAMY REFRIED BEAN SPREAD

BAKED CREAMY REFRIED BEAN SPREAD with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges! Makes 3-1/3 cups spread