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Foodways & Spicelines:
Bringing The Flavors Of Africa To Your Table

GETTING TO THE ROOT OF YOUR RECIPES
When Africans from diverse countries were spread throughout South America, the Caribbean, and the southern United States during the Atlantic slave trade, they brought more than their gestures, lifestyles, and religious practices—they also brought their food and food culture. Today, you can find African influence right at your dinner table. Familial gatherings where community members shared communal plates of food are now Sunday dinners at Grandma’s house. And the African cooking style of embracing personalization has become the “dash of this and pinch of that” that creates the signature dishes your family loves. So we at KRAFT Kitchens, along with consulting editor and food historian Jessica B. Harris, have charted a culinary course of African-influenced recipes using the KRAFT products you already know and love. And to sweeten the deal, your chef, G. Garvin, will complement the savory flavors of African-influenced cuisine with a few of his favorite KRAFT African-inspired desserts. So explore, enjoy, and let these fresh dishes from KRAFT help you continue to create new tastes using the recipes of your roots. And for recipes that inspire sensible eating, keep an eye out for our Healthy Living sun.

African flavors
Because Africa is situated at a cultural
crossroads of the world, the cuisine was complex and diverse long before it expanded elsewhere. And though the introduction of new fruits, vegetables, and spices added more variety to African cuisine, the real magic was in the preparation. The same way your special touches lead to tasty favorites your family can’t get enough of, the African cooking style led to the development of new cuisines. But we can’t dive into the appetizing ancestors of African cuisine without first trying a few dishes influenced by its more traditional tastes.

0 4 | F l a v o r f u l L i v i n g ‘08

Spiced Butternut Squash Couscous
Prep: 15 min. | Total: 40 min.

2 tsp. olive oil 1 medium onion, chopped (about 1 cup) 1 clove garlic, minced 11/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 3 cups cubed peeled butternut squash 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed 1 can (14.5 oz) diced tomatoes, drained 1 can (14 oz.) fat-free reducedsodium chicken broth 1/3 cup golden raisins 11/2 cups water 11/2 cups couscous, uncooked 1/2 cup PLANTERS Sliced Almonds, toasted

oil in large saucepan on medium-high heat. Add onions; cook 4 min. or until crisptender, stirring frequently. Add garlic and spices; cook an additional 1 min., stirring constantly. Reduce heat to medium-low.
heat

squash, chickpeas, tomatoes, broth and raisins; stir. Cover and simmer 15 to 20 min. or until squash is tender. Meanwhile bring water to boil in medium saucepan. Add couscous; cover pan with lid. Remove from heat; let stand until ready to use. stir couscous with fork; spoon onto large serving platter. Top with the squash mixture; sprinkle with almonds.
add

Makes 10 servings, about 1 cup each.
230 CALoRiES, 4.5G ToTAL FAT, 0.5G SATURATEd FAT, 0MG CHoLESTERoL, 105MG SodiUM, 40G CARBoHydRATE, 6G diETARy FiBER, 8G SUGARS, 9G PRoTEiN.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Baked Curr y Chicken
Prep: 15 min. | Total: 1 hr.
1/4

cup flour 1/2 tsp. salt 1/4 tsp. pepper 21/2 lb. chicken pieces (white and dark meat) 2 Tbsp. butter or margarine, divided 1 cup coarsely chopped apples 1/2 cup chopped onions 3/4 cup BAKER’S ANGEL FLAKE Coconut, divided 1 clove garlic, minced 2 tsp. curry powder 1 Tbsp. flour 11/2 cups chicken broth 3 cups hot cooked rice oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single
preheat

layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
meanwhile,

melt the remaining 1 Tbsp. butter in medium saucepan on mediumhigh heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F. sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.
pour

Makes 5 servings.
680 CALoRiES, 33G ToTAL FAT, 14G SATURATEd FAT, 150MG CHoLESTERoL, 680MG SodiUM, 48G CARBoHydRATE, 3G diETARy FiBER, 11G SUGARS, 48G PRoTEiN.

06

| F l a v o r f u l L i v i n g ‘08

Fried Okra
Prep: 10 min. | Total: 25 min.

40 pods okra 1/2 cup crushed PoST ToASTiES Corn Flakes 1/2 cup yellow cornmeal 1 Tbsp. flour 1 Tbsp. salt 1/4 tsp. ground red pepper Shortening for deep-frying okra into 1/4-inch-thick slices; sprinkle with cold water. mix corn flake crumbs, cornmeal, flour and seasonings in shallow dish. Add okra; toss lightly to evenly coat with crumb mixture. deep-fry okra in 1 to 2 inches hot shortening in large skillet or saucepan until golden brown. Serve hot.
cut

Makes 8 servings, about 1/2 cup each.
280 CALoRiES, 27G ToTAL FAT, 3.5G SATURATEd FAT, 0MG CHoLESTERoL, 400MG SodiUM, 8G CARBoHydRATE, 2G diETARy FiBER, 2G SUGARS, 2G PRoTEiN.

Did You Know... In African cooking, okra is prized because of its versatility as either a vegetable or a thickener.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

afro-brazilian flavors
of all the countries in South America,
Brazil by far has the strongest African culinary influence. Today, a stroll down the sunny sidewalks of Salvador, Brazil would not only reveal Africa visually through its people and art, but also through its aromas and flavors as street vendors sell savory reminders of African dishes. The blending of both African and Portuguese culinary tastes and techniques has created new Afro-Brazilian flavors and a world-renowned cooking style. Mix things up with Afro-Brazilian inspired dishes perfect for family dinners or potlucks with friends.

0 8 | F l a v o r f u l L i v i n g ‘08

Fish in Roasted Red Pepper Sauce
Prep: 10 min. | Total: 30 min.
1/4 1/2

cup KRAFT Zesty italian dressing

flakes easily with fork. Remove fish from skillet; keep warm.
meanwhile,

cup sliced onion 1 lb. cod fillets (4 fillets) 1/4 cup flour 2 oz. (1/4 of 8-oz. pkg.) PHiLAdELPHiA Cream Cheese, softened 1/4 cup roasted red pepper 1/4 cup chicken broth 1 clove garlic 2 Tbsp. chopped cilantro
dressing in large skillet on medium-high heat. Add onion; cook until tender. Coat fish with flour; place in skillet. Cook 5 to 7 min. on each side or until cooked through and fish
heat

place cream cheese, red pepper, chicken broth and garlic in blender container; cover. Blend until smooth. Place pepper mixture in medium saucepan on medium-high heat. Bring to boil. Reduce heat to low; simmer 3 to 5 min. sauce from heat and spoon over hot fish. Sprinkle with cilantro.
remove

Makes 4 servings.
200 CALoRiES, 10G ToTAL FAT, 4G SATURATEd FAT, 65MG CHoLESTERoL, 490MG SodiUM, 5G CARBoHydRATE, LESS THAN 1G diETARy FiBER, 2G SUGARS, 22G PRoTEiN.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Black Bean and Mango Rice Salad
Prep: 20 min. | Total: 2 hours 20 min. (incl. refregerating)

1 env. Good SEASoNS italian Salad dressing & Recipe Mix 1 can (15 oz.) black beans, drained, rinsed 1 pkg. (10 oz.) frozen corn, thawed 11/2 cups cooked brown rice 1 cup chopped ripe mangos 1/2 cup chopped red peppers 1/3 cup chopped fresh cilantro 1/4 cup chopped red onions 1/4 cup lime juice 1/4 tsp. ground cumin all ingredients; cover. at least 2 hours before serving.
combine refrigerate

Makes 8 servings, about 2/3 cup each.
150 CALoRiES, 1G ToTAL FAT, 0G SATURATEd FAT, 0MG CHoLESTERoL, 330MG SodiUM, 32G CARBoHydRATE, 5G diETARy FiBER, 6G SUGARS, 6G PRoTEiN.

Did You Know... The mango, native to Asia, has been an ingredient in African cuisine for over a thousand years.

1 0 | F l a v o r f u l L i v i n g ‘08

Cilantro BBQ Grilled Pork Chops
Prep: 10 min. | Total: 25 min.
1/2 1/2

1
1/2

2 4

cup KRAFT or BULL’S-EyE original Barbecue Sauce cup chopped fresh cilantro jalapeño pepper, seeded, finely chopped tsp. grated orange peel Tbsp. orange juice bone-in or boneless pork chops, 1/2 inch thick (about 1 lb.)

of the barbecue sauce mixture; set aside. grill chops 7 to 8 min. on each side or until cooked through (170°F), brushing occassionally with the barbecue sauce mixture. serve with the reserved barbecue sauce mixture. Makes 4 servings.
210 CALoRiES, 4.5G ToTAL FAT, 1.5G SATURATEd FAT, 65MG CHoLESTERoL, 490MG SodiUM, 15G CARBoHydRATE, LESS THAN 1G diETARy FiBER, 12G SUGARS, 25G PRoTEiN

grill to medium-high heat. Combine all ingredients except pork chops. Reserve half
preheat

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

caribbean flavors
The Caribbean, once dominated by the sugar cane
industry, has become known for its beaches, music, and of course, delicious food. The flavors of the islands are truly global, incorporating culinary influences from Europe, Asia, and the Middle East. Using foods and spices that Africans found there, they were able to help unify the cuisine and transform it into the present day pepper pot. Spice things up with these Caribbean-influenced dishes sure to wow friends and family.

1 2 | F l a v o r f u l L i v i n g ‘08

Nut-Crusted Fish
Prep: 15 min. | Total: 27 min.
1/4

cup chopped PLANTERS Mixed Nuts 2 Tbsp. chopped fresh cilantro 1 clove garlic, minced 1 tsp. PLANTERS Peanut oil Grated peel and juice from 1 medium lime, divided 4 tilapia fillets (4 oz. each) 22/3 cups hot cooked brown rice 1 pkg. (10 oz.) frozen broccoli florets, cooked as directed on package
preheat

garlic, oil and lime peel until well blended; set aside. fish on lightly greased baking sheet. Drizzle with lime juice. Top evenly with the nut mixture; press lightly into fish to secure.
place

10 to 12 min. or until fish flakes easily with fork. Serve with the rice and broccoli.
backe

Makes 4 servings.
320 CALoRiES, 10G ToTAL FAT, 2G SATURATEd FAT, 50MG CHoLESTERoL, 115MG SodiUM, 41G CARBoHydRATE, 5G diETARy FiBER, 1G SUGARS, 31G PRoTEiN.

oven to 375°F. Mix nuts, cilantro,

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Guava Glazed Chicken
Prep: 10 min. | Total: 50 min.

6 1/4 1/4 1

oz. guava paste

cup water tsp. ground red pepper (cayenne) pkg. (6 oz.) oSCAR MAyER Baked Cooked Ham, chopped 1/2 cup KRAFT Zesty italian dressing, divided 1/2 chicken thighs (2 lb.) 1 bag (9 oz.) fresh spinach leaves guava paste, water and red pepper in medium microwaveable bowl. Microwave on HIGH 1 min.; stir until paste is dissolved and mixture is well blended. Stir in ham; set aside.
place

from skillet; cover to keep warm. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. Place all thighs in skillet; top with guava mixture. Bring to boil. Reduce heat to mediumlow; cover. Simmer 20 min. or until chicken is cooked through (165ºF).

chicken and sauce from skillet; place in serving dish. Cover to keep warm. Add spinach to same skillet; cook 5 min. or until wilted, stirring occasionally. Spoon spinach onto serving plate; top with the chicken.
remove

Makes 6 servings.
480 CALoRiES, 26G ToTAL FAT, 6G SATURATEd FAT, 130MG CHoLESTERoL, 690MG SodiUM, 25G CARBoHydRATE, 2G diETARy FiBER, 20G SUGARS, 37G PRoTEiN.

1/4 cup of the dressing in large nonstick skillet on medium heat. Add 6 of the chicken thighs; cook 2 to 3 min. on each side or until browned on both sides. Remove chicken
heat

1 4 | F l a v o r f u l L i v i n g ‘08

Fried Plantains with Sweet Cream Sauce
Prep: 5 min. | Total: 13 min.

remaining 1 Tbsp. butter and plantains. sour cream, whipped topping, sugar and cinnamon in small bowl. Serve plantains with sweet cream sauce.
combine

2 Tbsp. butter, divided 1 lb. very ripe plantains, sliced (about 2 plantains) 1/4 cup BREAKSToNE’S or KNUdSEN Sour Cream 1/4 cup thawed CooL WHiP Whipped Topping 2 tsp. brown sugar 1/4 tsp. ground cinnamon
melt

Makes 4 servings.
210 CALoRiES, 10G ToTAL FAT, 6G SATURATEd FAT, 25MG CHoLESTERoL, 50MG SodiUM, 32G CARBoHydRATE, 2G diETARy FiBER, 17G SUGARS, 2G PRoTEiN.

1 Tbsp. of the butter in medium

skillet on medium heat. Cook half of the plantains 3 min. on each side or until golden brown on both sides. Remove from skillet; set aside and keep warm. Repeat with

Did You Know... Plantains, often called cooking bananas, offer a range of flavors and can be prepared when green, yellow, or black.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

creole Flavors
Creole, although the word is hard to define, roughly
means mixed heritage and could refer to all African-inspired cooking because of its global influences. However, it typically refers to the blend of African, French, Spanish, Caribbean, and Native American ingredients and cooking styles, which has become the basis of Louisiana home cooking. And though its recipes have come from a variety of cultures, today’s Louisiana Creole tells its history on the plate.

Jazz things up with Creole-inspired recipes sure to wake up your family’s taste buds.

1 6 | F l a v o r f u l L i v i n g ‘08

30-Minute Shrimp and Sausage Gumbo
Prep: 10 min | Total: 30 min
1/4 1/4 1/2 1/2 1/2

1 1 1 1 1 1 1/4 1/4 1/4 1/2 6

cup (1/2 stick) butter cup flour cup chopped green pepper cup chopped onion cup chopped celery clove garlic, minced pkg. (14 oz.) oSCAR MAyER Turkey Smoked Sausage, sliced can (14-1/2 oz.) diced tomatoes, drained can (14-1/2 oz.) condensed chicken broth pkg. (10 oz.) frozen okra, thawed, sliced small bay leaf tsp. dried thyme leaves tsp. salt tsp. black pepper lb. cleaned medium shrimp cups hot cooked rice

butter in large skillet on medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until crisp-tender, stirring occasionally.
melt

turkey sausage, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes, stirring occasionally.
add

in shrimp; cook 5 minutes or until shrimp are opaque, stirring frequently. Remove and discard bay leaf. Spoon over hot rice. or until chicken is cooked through
stir

(internal temperature of 170°F). Makes 6 servings.
320 CALoRiES, 15G ToTAL FAT, 4G SATURATEd FAT, 95MG CHoLESTERoL, 500MG SodiUM, 15G CARBoHydRATE, LESS THAN 1G diETARy FiBER, 11G SUGARS, 30G PRoTEiN.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Quick Chicken Jambalaya
Prep: 10 min. | Total: 30 min.

4 slices oSCAR MAyER Bacon, chopped 1 medium green pepper, chopped 1 large onion, chopped 1 stalk celery, finely chopped 1 pkg. (14 oz.) oSCAR MAyER Smokies, cut into 1/2-inch pieces 11/2 cups chopped cooked chicken 2 cups instant white rice, uncooked 1/2 cup KRAFT original Barbecue Sauce 1 tsp. salt 1/4 tsp. ground red pepper (optional) 1 can (14-1/2 oz.) diced tomatoes, undrained bacon and vegetables in 3-quart saucepan or large skillet until vegetables are tender and bacon is crisp. add Smokies, chicken, 1-1/2 cups water, rice, barbecue sauce, salt and red pepper. Bring to boil; cover. Reduce heat to low; simmer 15 minutes, stirring occasionally. stir in tomatoes. Cook until heated through. Makes 8 servings, about 1 cup each
cook
340 CALoRiES, 17G ToTAL FAT, 6G SATURATEd FAT, 60MG CHoLESTERoL, 1170MG SodiUM, 29G CARBoHydRATE, 2G diETARy FiBER, 7G SUGARS, 18G PRoTEiN.

1 8 | F l a v o r f u l L i v i n g ‘08

Fiesta Shrimp Creole
Prep: 15 min | Total: 40 min

2 Tbsp. oil Tbsp. flour small green pepper, chopped stalks celery, chopped cloves garlic, minced jar (16 oz.) TACo BELL® HoME oRiGiNALS® Thick ‘N Chunky Salsa™ 1 can (8 oz.) tomato sauce 11/2 lb. cleaned shrimp 4 cups hot cooked rice oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.
mix

2 1 2 2 1

green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally. stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.
add

Makes 6 servings.
350 CALoRiES, 6G ToTAL FAT, 1G SATURATEd FAT, 220MG CHoLESTERoL, 990MG SodiUM, 44G CARBoHydRATE, 3G diETARy FiBER, 4G SUGARS, 29G PRoTEiN.

Did You Know... In the United States, traditional Creole cuisine bears the closest resemblance to West African cooking because of the use of shellfish.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Southern Flavors
“Soul Food” is a cuisine in constant evolution, however its strong tie to the tradition of the family gathering remains constant. in true African cooking style, no “soul food” dish is exactly alike. its ingredients may be the same or closely related, but it’s your special touches that add the soul. Birthed from southern plantations out of necessity, creativity and culinary knowledge created this robust cuisine using whatever food was available. Today, several of its original ingredients have been swapped for healthier alternatives, but the tradition of culinary creativity still remains. Bring your family to the table with a few of your special touches and these delicious recipes.
2 0 | F l a v o r f u l L i v i n g ‘08

Zesty Chicken and Dumplings
Prep: 20 min. | Total: 1 hour 40 min.
3/4

cup KRAFT Zesty italian dressing, divided 6 chicken thighs (2 lb.) 1 medium onion, chopped 11/4 qt. (5 cups) boiling water 2 cups flour 2 tsp. CALUMET Baking Powder 1 tsp. salt 1/3 cup shortening 1/2 cup milk 2 Tbsp. of the dressing in extra-large skillet or Dutch oven on medium-high heat. Add chicken, skin-sides down, and onions. Cook 4 min. on each side or until chicken is browned on both sides, stirring onions occasionally. Cover. Reduce heat to medium-low; simmer 15 min. Add remaining dressing and the boiling water; cover. Simmer an additional 15 min.; strain. Chop the chicken; discard skin and bones. Return the chopped chicken and strained liquid to skillet. sift flour, baking powder and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms a stiff dough. Place on lightly floured surface; knead 8 to 10 times or until smooth. Roll out dough to 1/4-inch thickness; cut into 1-inch squares. add dumplings to the boiling soup; cover skillet with lid. Reduce heat to medium-low; simmer 40 min. or until dumplings are cooked through.
heat

Makes 6 servings.
450 CALoRiES, 24G ToTAL FAT, 5G SATURATEd FAT, 55MG CHoLESTERoL, 116MG SodiUM, 36G CARBoHydRATE, 1G diETARy FiBER, 3G SUGARS, 20G PRoTEiN,.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Mixed Greens with Turkey Sausage
Prep: 20 min. | Total: 1 hr.

11/2 lb. fresh turnip greens 11/2 lb. fresh mustard greens 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. shortening 1/2 lb. (8 oz.) oSCAR MAyER Turkey Smoked Sausage, halved lengthwise, thinly sliced 1 tsp. sugar 1 tsp. salt 1/2 tsp. crushed crushed red pepper

greens, removing all grit. Remove hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips. cook and stir onion and garlic in shortening in large skillet until tender. add greens, 2 cups water, sausage, sugar, salt and crushed red pepper to skillet. Simmer on low heat 45 minutes to 1 hour or until greens are soft and tender, stirring occasionally. Makes 10 servings, about 3/4 cup each.
wash
80 CALoRiES, 4G ToTAL FAT, 1G SATURATEd FAT, 15MG CHoLESTERoL, 620MG SodiUM, 8G CARBoHydRATE, 4G diETARy FiBER, 3G SUGARS, 6G PRoTEiN.

2 2 | F l a v o r f u l L i v i n g ‘08

RITZ ® Southern Fried Chicken
Prep: 20 min. | Total: 50 min. (plus marinating)

3 cup buttermilk 1 broiler-fryer chicken (2-1/2 lb.), cut up 25 RiTZ® Crackers, finely crushed (about 1 cup) 2/3 cup flour 1 tsp. salt 1/2 tsp. ground red pepper 2 cups oil buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade. add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides. heat oil in large saucepan to 350°F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.
pour

Makes 5 servings.
430 CALoRiES, 28G ToTAL FAT, 6G SATURATEd FAT, 95MG CHoLESTERoL, 420MG SodiUM, 13G CARBoHydRATE, 0G diETARy FiBER, 2G SUGARS, 31G PRoTEiN.

Did You Know... In the Old South, a shoebox of fried chicken was considered the perfect meal for long distance traveling. For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Chefs G.Garvin-t A Da h of Swee
Now that you’ve journeyed through the savory tastes of KRAFT African-influencedcuisine, cruise the sweet flavors of a few of chef G. Garvin’s favorite African-inspired desserts.

Warm Caramel Bananas
Prep: 5 min. | Total: 15 min.

2 Tbsp. butter or margarine cup firmly packed light brown sugar 1/3 cup BREAKSToNE’S or KNUdSEN Sour Cream 2 medium bananas, peeled 1/2 cup PLANTERS dry Roasted Peanuts 1 square BAKER’S Semi-Sweet Baking Chocolate, melted 1/2 cup thawed CooL WHiP Whipped Topping, divided
1/3

butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 min. cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce. spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
melt

Makes 4 servings.
370 CALoRiES, 22G ToTAL FAT, 9G SATURATEd FAT, 30MG CHoLESTERoL, 130MG SodiUM, 42G CARBoHydRATE, 3G diETARy FiBER, 31G SUGARS, 7G PRoTEiN.

2 4 | F l a v o r f u l L i v i n g ‘08

Coconut-Cream Cheese Flan
Prep: 20 min. | Total: 5 hr. 10 min.

2 cups sugar, divided 1 can (12 oz.) evaporated milk 1 pkg. (8 oz.) PHiLAdELPHiA Cream Cheese, cubed, softened 5 eggs 1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted 1 tsp. rum 1/8 tsp. salt oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is completely melted and deep golden brown in color, stirring constantly. Immediately pour equal amounts of the syrup into 10 (1/2-cup) custard cups; tilt cups to evenly cover bottoms of cups with syrup.
preheat

evaporated milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, coconut, rum and salt; cover. Blend just until smooth. Pour evenly over syrup in cups. Place cups in large baking pan; add enough hot water to pan to come halfway up sides of cups. bake 45 to 50 min. or until knife inserted near centers comes out clean. Cool. Carefully
place

remove cups from water. Refrigerate 4 hours or overnight. When ready to serve, invert cups onto serving plates to unmold flan. Store leftover desserts in refrigerator. Makes 10 servings.
340 CALoRiES, 15G ToTAL FAT, 9G SATURATEd FAT, 140MG CHoLESTERoL, 210MG SodiUM, 47G CARBoHydRATE, 1G diETARy FiBER, 45G SUGARS, 7G PRoTEiN,.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Coconut-Sweet Potato Pie
Prep: 15 min. | Total: 50 min.

11/2 cups mashed cooked sweet potatoes 1/2 cup firmly packed brown sugar 1 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 2 eggs, lightly beaten 1 cup evaporated milk 1 Tbsp. butter or margarine, melted 1 cup BAKER’S ANGEL FLAKE Coconut, divided 1 unbaked 9-inch pastry shell 1 cup thawed CooL WHiP Whipped Topping oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended. add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell. bake 35 min. or until knife inserted in center comes out clean. Cool. Top with the whipped
preheat

topping and remaining 1/2 cup coconut just before serving. Makes 8 servings.
250 CALoRiES, 13G ToTAL FAT, 7G SATURATEd FAT, 45MG CHoLESTERoL, 270MG SodiUM, 31G CARBoHydRATE, 2G diETARy FiBER, 18G SUGARS, 4G PRoTEiN.

2 6 | F l a v o r f u l L i v i n g ‘08

Enter our Family Roots sweepstakes for a chance to win a free genetic genealogy profile from Ancestry.com.

It’s in your DNA.
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For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

New Flavors for Everyday Occasions

From Me Time to Family Time to not having tons of time, KRAFT’s got you covered with creative recipes and lifestyle ideas flavored especially for you.

So check out KraftFlavorfulLiving.com and get your fill of something flavorful.