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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.
vegetables. the real magic was in the preparation.African flavors Because Africa is situated at a cultural crossroads of the world. and spices added more variety to African cuisine. the cuisine was complex and diverse long before it expanded elsewhere. 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. And though the introduction of new fruits. The same way your special touches lead to tasty favorites your family can’t get enough of. 0 4 | F l a v o r f u l L i v i n g ‘08 .
Add couscous. let stand until ready to use. broth and raisins. Meanwhile bring water to boil in medium saucepan.Spiced Butternut Squash Couscous Prep: 15 min. or until squash is tender. Reduce heat to medium-low. For creative recipes and lifestyle ideas check out www. cook an additional 1 min. 9G PRoTEiN. 230 CALoRiES.5G ToTAL FAT. cook 4 min.KraftFlavorfulLiving. 6G diETARy FiBER.com . stirring frequently. ground nutmeg 3 cups cubed peeled butternut squash 1 can (15 oz. drained. drained 1 can (14 oz. Remove from heat. spoon onto large serving platter. 0. stir. Add garlic and spices..) fat-free reducedsodium chicken broth 1/3 cup golden raisins 11/2 cups water 11/2 cups couscous. chickpeas. or until crisptender.) chickpeas (garbanzo beans). rinsed 1 can (14.5 oz) diced tomatoes. Cover and simmer 15 to 20 min. sprinkle with almonds. stirring constantly. stir couscous with fork. Add onions. olive oil 1 medium onion. add Makes 10 servings. cover pan with lid.5G SATURATEd FAT. 8G SUGARS. 105MG SodiUM. minced 11/2 tsp. 2 tsp. | Total: 40 min. toasted oil in large saucepan on medium-high heat. 40G CARBoHydRATE. tomatoes. Top with the squash mixture. about 1 cup each. uncooked 1/2 cup PLANTERS Sliced Almonds. 0MG CHoLESTERoL. ground cinnamon 1/2 tsp. 4. heat squash. chopped (about 1 cup) 1 clove garlic.
minced 2 tsp. top with the chicken and sauce. pepper 21/2 lb. 1/4 cup flour 1/2 tsp. 3G diETARy FiBER. Add chicken. butter in medium saucepan on mediumhigh heat. Cook and stir until onions are tender but not browned. bring to boil. the salt and pepper in medium bowl. meanwhile. flour 11/2 cups chicken broth 3 cups hot cooked rice oven to 450°F. one piece at a time. Reduce oven temperature to 350°F. turn to evenly coat both sides. skin-sides up. or until chicken begins to brown. 680 CALoRiES. salt 1/4 tsp. melt the remaining 1 Tbsp. the garlic and curry powder. 48G PRoTEiN. curry powder 1 Tbsp. Add apples. 150MG CHoLESTERoL. 14G SATURATEd FAT. Dot with 1 Tbsp. chicken pieces (white and dark meat) 2 Tbsp. 48G CARBoHydRATE. Bake 20 to 25 min. 33G ToTAL FAT. sauce over chicken. butter or margarine. pour Makes 5 servings. or until chicken is cooked through (180°F). Bake 15 to 20 min. Stir in 1 Tbsp. of the butter. divided 1 cup coarsely chopped apples 1/2 cup chopped onions 3/4 cup BAKER’S ANGEL FLAKE Coconut. divided 1 clove garlic. onions. 11G SUGARS. Mix 1/4 cup flour. 06 | F l a v o r f u l L i v i n g ‘08 . | Total: 1 hr.Baked Curr y Chicken Prep: 15 min. in single preheat layer in shallow baking pan. Place. sprinkle with the remaining 1/2 cup coconut. flour and the chicken broth. 1/4 cup of the coconut. Remove from heat. 680MG SodiUM. Spoon rice onto serving platter.
.5G SATURATEd FAT. Add okra.. toss lightly to evenly coat with crumb mixture. 8G CARBoHydRATE.KraftFlavorfulLiving. flour and seasonings in shallow dish. | Total: 25 min. about 1/2 cup each. sprinkle with cold water. For creative recipes and lifestyle ideas check out www. 2G SUGARS. flour 1 Tbsp. 40 pods okra 1/2 cup crushed PoST ToASTiES Corn Flakes 1/2 cup yellow cornmeal 1 Tbsp. In African cooking. 2G PRoTEiN. mix corn flake crumbs.com .Fried Okra Prep: 10 min. 280 CALoRiES. Did You Know. 3. 2G diETARy FiBER. Serve hot. deep-fry okra in 1 to 2 inches hot shortening in large skillet or saucepan until golden brown. 400MG SodiUM. 0MG CHoLESTERoL. salt 1/4 tsp. 27G ToTAL FAT. ground red pepper Shortening for deep-frying okra into 1/4-inch-thick slices. cut Makes 8 servings. okra is prized because of its versatility as either a vegetable or a thickener. cornmeal.
Today.afro-brazilian flavors of all the countries in South America. 0 8 | F l a v o r f u l L i v i n g ‘08 . Mix things up with Afro-Brazilian inspired dishes perfect for family dinners or potlucks with friends. 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. Brazil by far has the strongest African culinary influence. a stroll down the sunny sidewalks of Salvador. The blending of both African and Portuguese culinary tastes and techniques has created new Afro-Brazilian flavors and a world-renowned cooking style.
22G PRoTEiN.com . 5G CARBoHydRATE. remove Makes 4 servings. Coat fish with flour. softened 1/4 cup roasted red pepper 1/4 cup chicken broth 1 clove garlic 2 Tbsp.) PHiLAdELPHiA Cream Cheese. meanwhile. cover. 1/4 1/2 cup KRAFT Zesty italian dressing flakes easily with fork. pkg. 200 CALoRiES. Place pepper mixture in medium saucepan on medium-high heat. Reduce heat to low. | Total: 30 min. For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving. place in skillet. Remove fish from skillet. LESS THAN 1G diETARy FiBER. chopped cilantro dressing in large skillet on medium-high heat. simmer 3 to 5 min. sauce from heat and spoon over hot fish. Add onion. chicken broth and garlic in blender container. cup sliced onion 1 lb. red pepper. Blend until smooth. 4G SATURATEd FAT. 2G SUGARS. on each side or until cooked through and fish heat place cream cheese. keep warm. Cook 5 to 7 min. 490MG SodiUM. 10G ToTAL FAT. 65MG CHoLESTERoL. (1/4 of 8-oz. Bring to boil.Fish in Roasted Red Pepper Sauce Prep: 10 min. Sprinkle with cilantro. cod fillets (4 fillets) 1/4 cup flour 2 oz. cook until tender.
0MG CHoLESTERoL. (incl.) black beans. 1 0 | F l a v o r f u l L i v i n g ‘08 . at least 2 hours before serving. 32G CARBoHydRATE. 6G SUGARS. The mango. combine refrigerate Makes 8 servings. 5G diETARy FiBER. drained. about 2/3 cup each. has been an ingredient in African cuisine for over a thousand years. 1G ToTAL FAT. | Total: 2 hours 20 min. 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. native to Asia.. (10 oz. Did You Know. 330MG SodiUM. refregerating) 1 env.. cover. rinsed 1 pkg.Black Bean and Mango Rice Salad Prep: 20 min. 0G SATURATEd FAT. ground cumin all ingredients. 150 CALoRiES. Good SEASoNS italian Salad dressing & Recipe Mix 1 can (15 oz.) frozen corn. 6G PRoTEiN.
12G SUGARS. Reserve half preheat For creative recipes and lifestyle ideas check out www. 65MG CHoLESTERoL. 25G PRoTEiN grill to medium-high heat.Cilantro BBQ Grilled Pork Chops Prep: 10 min. grated orange peel Tbsp.KraftFlavorfulLiving. 1/2 inch thick (about 1 lb. grill chops 7 to 8 min. seeded. 1/2 1/2 1 1/2 2 4 cup KRAFT or BULL’S-EyE original Barbecue Sauce cup chopped fresh cilantro jalapeño pepper. set aside.5G ToTAL FAT. 4. finely chopped tsp. Makes 4 servings.5G SATURATEd FAT. 15G CARBoHydRATE. Combine all ingredients except pork chops.com . brushing occassionally with the barbecue sauce mixture. orange juice bone-in or boneless pork chops. serve with the reserved barbecue sauce mixture. 210 CALoRiES.) of the barbecue sauce mixture. LESS THAN 1G diETARy FiBER. 1. on each side or until cooked through (170°F). 490MG SodiUM. | Total: 25 min.
caribbean flavors The Caribbean. 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 . incorporating culinary influences from Europe. Asia. they were able to help unify the cuisine and transform it into the present day pepper pot. and of course. music. has become known for its beaches. The flavors of the islands are truly global. and the Middle East. Using foods and spices that Africans found there. once dominated by the sugar cane industry. delicious food.
Mix nuts. minced 1 tsp. oven to 375°F. or until fish flakes easily with fork. PLANTERS Peanut oil Grated peel and juice from 1 medium lime. 115MG SodiUM. 5G diETARy FiBER. Top evenly with the nut mixture. chopped fresh cilantro 1 clove garlic. fish on lightly greased baking sheet.KraftFlavorfulLiving. (10 oz. 31G PRoTEiN. 1G SUGARS. For creative recipes and lifestyle ideas check out www.com . backe Makes 4 servings. cilantro. set aside. divided 4 tilapia fillets (4 oz. place 10 to 12 min. press lightly into fish to secure. 41G CARBoHydRATE.Nut-Crusted Fish Prep: 15 min. each) 22/3 cups hot cooked brown rice 1 pkg. 320 CALoRiES. Drizzle with lime juice.) frozen broccoli florets. | Total: 27 min. cooked as directed on package preheat garlic. oil and lime peel until well blended. 50MG CHoLESTERoL. 2G SATURATEd FAT. 1/4 cup chopped PLANTERS Mixed Nuts 2 Tbsp. 10G ToTAL FAT. Serve with the rice and broccoli.
Guava Glazed Chicken Prep: 10 min. 37G PRoTEiN. Add 6 of the chicken thighs. set aside. water and red pepper in medium microwaveable bowl. Place all thighs in skillet.) 1 bag (9 oz. Simmer 20 min. place from skillet. 130MG CHoLESTERoL.) oSCAR MAyER Baked Cooked Ham. 690MG SodiUM. cook 5 min. Add spinach to same skillet. stirring occasionally. Microwave on HIGH 1 min. 6G SATURATEd FAT. Spoon spinach onto serving plate. | Total: 50 min. guava paste cup water tsp. or until chicken is cooked through (165ºF). place in serving dish. (6 oz. divided 1/2 chicken thighs (2 lb. on each side or until browned on both sides. Stir in ham. Reduce heat to mediumlow. Remove chicken heat 1 4 | F l a v o r f u l L i v i n g ‘08 . cover to keep warm. ground red pepper (cayenne) pkg. remove Makes 6 servings. Cover to keep warm. Bring to boil. 480 CALoRiES. top with the chicken. 2G diETARy FiBER. 20G SUGARS. chicken and sauce from skillet. top with guava mixture. 26G ToTAL FAT.) fresh spinach leaves guava paste. 25G CARBoHydRATE. cook 2 to 3 min. stir until paste is dissolved and mixture is well blended. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. cover. 6 1/4 1/4 1 oz.. or until wilted. 1/4 cup of the dressing in large nonstick skillet on medium heat. chopped 1/2 cup KRAFT Zesty italian dressing.
50MG SodiUM. 32G CARBoHydRATE. 6G SATURATEd FAT.. butter and plantains. sugar and cinnamon in small bowl. Cook half of the plantains 3 min. ground cinnamon melt Makes 4 servings.. set aside and keep warm. 25MG CHoLESTERoL.Fried Plantains with Sweet Cream Sauce Prep: 5 min. often called cooking bananas. combine 2 Tbsp. Plantains. yellow. Repeat with Did You Know. whipped topping. of the butter in medium skillet on medium heat. 210 CALoRiES. 10G ToTAL FAT. | Total: 13 min. remaining 1 Tbsp. on each side or until golden brown on both sides. sour cream. 2G diETARy FiBER.com . Remove from skillet. divided 1 lb. or black. brown sugar 1/4 tsp. very ripe plantains. For creative recipes and lifestyle ideas check out www. offer a range of flavors and can be prepared when green. 1 Tbsp. Serve plantains with sweet cream sauce. sliced (about 2 plantains) 1/4 cup BREAKSToNE’S or KNUdSEN Sour Cream 1/4 cup thawed CooL WHiP Whipped Topping 2 tsp. 2G PRoTEiN. 17G SUGARS.KraftFlavorfulLiving. butter.
it typically refers to the blend of African. and Native American ingredients and cooking styles. However. which has become the basis of Louisiana home cooking. roughly means mixed heritage and could refer to all African-inspired cooking because of its global influences. Jazz things up with Creole-inspired recipes sure to wake up your family’s taste buds. French. And though its recipes have come from a variety of cultures.creole Flavors Creole. although the word is hard to define. today’s Louisiana Creole tells its history on the plate. Caribbean. 1 6 | F l a v o r f u l L i v i n g ‘08 . Spanish.
) oSCAR MAyER Turkey Smoked Sausage. stirring occasionally. minced pkg. Bring to boil. (14 oz. dried thyme leaves tsp. cover. Spoon over hot rice. drained can (14-1/2 oz. thawed.com . sliced can (14-1/2 oz. or until chicken is cooked through stir (internal temperature of 170°F). broth. (10 oz. Add green pepper. cook 5 minutes or until shrimp are opaque. 4G SATURATEd FAT. Reduce heat to medium-low. Makes 6 servings.KraftFlavorfulLiving. black pepper lb. stir until well blended.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. Remove and discard bay leaf. 95MG CHoLESTERoL. 11G SUGARS. tomatoes. LESS THAN 1G diETARy FiBER. Cook 4 minutes or until golden brown. celery and garlic. sliced small bay leaf tsp. cleaned medium shrimp cups hot cooked rice butter in large skillet on medium-high heat. bay leaf and thyme. stirring frequently. Season with salt and black pepper. 320 CALoRiES. Stir in flour.) diced tomatoes. 15G ToTAL FAT. cook 2 to 3 minutes or until crisp-tender.) condensed chicken broth pkg. melt turkey sausage. 500MG SodiUM. 30G PRoTEiN. 15G CARBoHydRATE. onion. stirring occasionally. Simmer 5 minutes. stirring frequently. add in shrimp. salt tsp.) frozen okra. For creative recipes and lifestyle ideas check out www. okra.
undrained bacon and vegetables in 3-quart saucepan or large skillet until vegetables are tender and bacon is crisp. ground red pepper (optional) 1 can (14-1/2 oz. Cook until heated through. salt 1/4 tsp. salt and red pepper. Makes 8 servings.Quick Chicken Jambalaya Prep: 10 min. barbecue sauce. add Smokies. chicken. 1-1/2 cups water. cut into 1/2-inch pieces 11/2 cups chopped cooked chicken 2 cups instant white rice. 6G SATURATEd FAT. cover. 7G SUGARS. chopped 1 large onion. about 1 cup each cook 340 CALoRiES. rice.) diced tomatoes. stir in tomatoes. finely chopped 1 pkg. 29G CARBoHydRATE. Bring to boil.) oSCAR MAyER Smokies. simmer 15 minutes. 2G diETARy FiBER. Reduce heat to low. stirring occasionally. 60MG CHoLESTERoL. 4 slices oSCAR MAyER Bacon. 1170MG SodiUM. 1 8 | F l a v o r f u l L i v i n g ‘08 . uncooked 1/2 cup KRAFT original Barbecue Sauce 1 tsp. chopped 1 stalk celery. chopped 1 medium green pepper. | Total: 30 min. 17G ToTAL FAT. 18G PRoTEiN. (14 oz.
or until tender.) tomato sauce 11/2 lb. flour small green pepper. 990MG SodiUM. simmer 10 min.. or until shrimp are cooked through. Stir in salsa and tomato sauce. cook an additional 6 to 8 min. In the United States. 4G SUGARS. celery and garlic. Cook on medium heat 6 to 8 min. 3G diETARy FiBER. stirring constantly. Did You Know. chopped stalks celery. For creative recipes and lifestyle ideas check out www.Fiesta Shrimp Creole Prep: 15 min | Total: 40 min 2 Tbsp. 220MG CHoLESTERoL. cook and stir 4 min.) TACo BELL® HoME oRiGiNALS® Thick ‘N Chunky Salsa™ 1 can (8 oz. 6G ToTAL FAT. stir in shrimp. oil Tbsp. cleaned shrimp 4 cups hot cooked rice oil and flour in large saucepan. stirring occasionally. add Makes 6 servings. chopped cloves garlic. or until browned.com .. traditional Creole cuisine bears the closest resemblance to West African cooking because of the use of shellfish. 350 CALoRiES. minced jar (16 oz. mix 2 1 2 2 1 green pepper. 29G PRoTEiN. 1G SATURATEd FAT.. 44G CARBoHydRATE.KraftFlavorfulLiving. Serve over rice.
Birthed from southern plantations out of necessity. several of its original ingredients have been swapped for healthier alternatives. Bring your family to the table with a few of your special touches and these delicious recipes. creativity and culinary knowledge created this robust cuisine using whatever food was available.Southern Flavors “Soul Food” is a cuisine in constant evolution. but it’s your special touches that add the soul. Today. no “soul food” dish is exactly alike. 2 0 | F l a v o r f u l L i v i n g ‘08 . however its strong tie to the tradition of the family gathering remains constant. but the tradition of culinary creativity still remains. its ingredients may be the same or closely related. in true African cooking style.
discard skin and bones. simmer 15 min. Place on lightly floured surface. stir until mixture forms a stiff dough. Cook 4 min. salt 1/3 cup shortening 1/2 cup milk 2 Tbsp.. (5 cups) boiling water 2 cups flour 2 tsp.Zesty Chicken and Dumplings Prep: 20 min. baking powder and salt into large bowl. add dumplings to the boiling soup. 5G SATURATEd FAT. of the dressing in extra-large skillet or Dutch oven on medium-high heat. For creative recipes and lifestyle ideas check out www. | Total: 1 hour 40 min.KraftFlavorfulLiving. 3G SUGARS. divided 6 chicken thighs (2 lb. Chop the chicken. or until dumplings are cooked through. 1G diETARy FiBER. 55MG CHoLESTERoL. stirring onions occasionally. 20G PRoTEiN.. simmer 40 min. Add chicken. 36G CARBoHydRATE. 450 CALoRiES. and onions. on each side or until chicken is browned on both sides. heat Makes 6 servings. CALUMET Baking Powder 1 tsp. knead 8 to 10 times or until smooth. 3/4 cup KRAFT Zesty italian dressing.com . Simmer an additional 15 min. cut into 1-inch squares. chopped 11/4 qt. Roll out dough to 1/4-inch thickness. Add milk. Reduce heat to medium-low. skin-sides down. strain. 24G ToTAL FAT. sift flour. Add remaining dressing and the boiling water. cover skillet with lid. Cover. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.) 1 medium onion. cover. Return the chopped chicken and strained liquid to skillet. 116MG SodiUM. Reduce heat to medium-low.
4G diETARy FiBER. | Total: 1 hr. (8 oz. fresh mustard greens 1 medium onion. sausage. salt 1/2 tsp. removing all grit. 15MG CHoLESTERoL. add greens. salt and crushed red pepper to skillet. 2 cups water. Makes 10 servings. sugar. halved lengthwise. crushed crushed red pepper greens. Cut crosswise into wide strips. Simmer on low heat 45 minutes to 1 hour or until greens are soft and tender. minced 1 Tbsp. roll up. 620MG SodiUM. 2 2 | F l a v o r f u l L i v i n g ‘08 . 4G ToTAL FAT. wash 80 CALoRiES. 3G SUGARS. chopped 2 cloves garlic. stirring occasionally. about 3/4 cup each. Place greens together in small bunches. cook and stir onion and garlic in shortening in large skillet until tender. 6G PRoTEiN. Remove hard stems. thinly sliced 1 tsp.Mixed Greens with Turkey Sausage Prep: 20 min. 11/2 lb.) oSCAR MAyER Turkey Smoked Sausage. sugar 1 tsp. shortening 1/2 lb. 1G SATURATEd FAT. 8G CARBoHydRATE. fresh turnip greens 11/2 lb.
salt 1/2 tsp.. pour Makes 5 servings. finely crushed (about 1 cup) 2/3 cup flour 1 tsp. 13G CARBoHydRATE.RITZ ® Southern Fried Chicken Prep: 20 min. turning to evenly coat all sides. Did You Know. Repeat with remaining chicken.).com . Remove from oil. ground red pepper 2 cups oil buttermilk over chicken in shallow dish or resealable plastic bag.KraftFlavorfulLiving. a shoebox of fried chicken was considered the perfect meal for long distance traveling. 28G ToTAL FAT. 420MG SodiUM. 0G diETARy FiBER. For creative recipes and lifestyle ideas check out www. cut up 25 RiTZ® Crackers. 31G PRoTEiN. heat oil in large saucepan to 350°F. 430 CALoRiES. salt and red pepper in shallow dish. cover and refrigerate 1 hour to marinate. drain on paper towels. 6G SATURATEd FAT. | Total: 50 min. Remove chicken from marinade. discard marinade. 95MG CHoLESTERoL. 2G SUGARS. cook 15 minutes or until chicken is golden brown and cooked through. add chicken to combined cracker crumbs. In the Old South. (plus marinating) 3 cup buttermilk 1 broiler-fryer chicken (2-1/2 lb. flour. Add half of the chicken..
370 CALoRiES. 9G SATURATEd FAT. stirring occasionally. Warm Caramel Bananas Prep: 5 min. cut bananas in half lengthwise and crosswise creating 4 half slices each. spoon bananas evenly into 4 dessert dishes. 3G diETARy FiBER. butter or margarine cup firmly packed light brown sugar 1/3 cup BREAKSToNE’S or KNUdSEN Sour Cream 2 medium bananas. Gradually add sour cream. | Total: 15 min.Chefs G. divided 1/3 butter in large skillet on medium heat. 2 4 | F l a v o r f u l L i v i n g ‘08 . 31G SUGARS. cruise the sweet flavors of a few of chef G. cook 1 min. 30MG CHoLESTERoL. 42G CARBoHydRATE. Add sugar. Cook 1 min. top with remaining sauce in skillet. melted 1/2 cup thawed CooL WHiP Whipped Topping. Reduce heat to low. or until bananas are evenly coated and tender. cook until melted. Add banana slices. 2 Tbsp. cut sides down. Garvin’s favorite African-inspired desserts. 22G ToTAL FAT. and peanuts to skillet. peeled 1/2 cup PLANTERS dry Roasted Peanuts 1 square BAKER’S Semi-Sweet Baking Chocolate. 7G PRoTEiN. Drizzle chocolate on top of bananas.Garvin-t A Da h of Swee Now that you’ve journeyed through the savory tastes of KRAFT African-influencedcuisine. 130MG SodiUM. basting occasionally with sauce. Top each evenly with whipped topping. melt Makes 4 servings.
salt oven to 350°F. When ready to serve. rum 1/8 tsp. (8 oz. or until knife inserted near centers comes out clean. toasted 1 tsp.Coconut-Cream Cheese Flan Prep: 20 min. 1G diETARy FiBER. stirring constantly. Cool. Carefully place remove cups from water. 45G SUGARS. 140MG CHoLESTERoL. Refrigerate 4 hours or overnight. tilt cups to evenly cover bottoms of cups with syrup. rum and salt. cover.. 2 cups sugar. Add remaining 1 cup sugar. bake 45 to 50 min. 9G SATURATEd FAT. cook on medium heat until sugar is completely melted and deep golden brown in color.KraftFlavorfulLiving. cubed. add enough hot water to pan to come halfway up sides of cups. coconut. 15G ToTAL FAT. preheat evaporated milk and cream cheese in blender container. the eggs. cover. Blend until smooth. softened 5 eggs 1/2 cup BAKER’S ANGEL FLAKE Coconut. For creative recipes and lifestyle ideas check out www. 340 CALoRiES. Blend just until smooth. 47G CARBoHydRATE. Place cups in large baking pan.) PHiLAdELPHiA Cream Cheese.com . Makes 10 servings. 7G PRoTEiN. invert cups onto serving plates to unmold flan. 210MG SodiUM. | Total: 5 hr. Pour evenly over syrup in cups. Place 1 cup of the sugar in small heavy saucepan. 10 min.) evaporated milk 1 pkg. Store leftover desserts in refrigerator. Immediately pour equal amounts of the syrup into 10 (1/2-cup) custard cups. divided 1 can (12 oz.
7G SATURATEd FAT. melted 1 cup BAKER’S ANGEL FLAKE Coconut. 2 6 | F l a v o r f u l L i v i n g ‘08 . cinnamon. 250 CALoRiES. 13G ToTAL FAT. salt 1/4 tsp. 18G SUGARS. butter or margarine. sugar. divided 1 unbaked 9-inch pastry shell 1 cup thawed CooL WHiP Whipped Topping oven to 400°F. ground cinnamon 1/2 tsp. Mix sweet potatoes. lightly beaten 1 cup evaporated milk 1 Tbsp. | Total: 50 min. add eggs. Top with the whipped preheat topping and remaining 1/2 cup coconut just before serving. Pour into pastry shell. 270MG SodiUM. 4G PRoTEiN. 2G diETARy FiBER. Cool. 31G CARBoHydRATE. ground nutmeg 2 eggs. milk and butter. Makes 8 servings. bake 35 min. ground ginger 1/4 tsp. or until knife inserted in center comes out clean. 11/2 cups mashed cooked sweet potatoes 1/2 cup firmly packed brown sugar 1 tsp. Stir in 1/2 cup of the coconut. ginger and nutmeg in large bowl until well blended.Coconut-Sweet Potato Pie Prep: 15 min. mix well. 45MG CHoLESTERoL. salt.
open to U. Sponsor: Kraft Foods Global.com. KRAFT FoodS in collaboration with Ancestry. 18 and older. It’s in your DNA.S. 2008. So.95. Void where prohibited. iL 60126.com/ARV: $19. P.com enter by May 31.. Enter online at www.kraftflavorfulliving.com/familyroots by 5/31/08. NO PURCHASE NECESSARY.com There’s no better time than the present to learn about your past. Box 318. Subject to additional restrictions contained in official Rules. available at www. Enter on KraftFlavorfulLiving. Elmhurst. odds of winning depend on number of entries received. inc. for a chance to win one of these prizes: (50) Grand prizes: DNA tests (250) First Prizes: 30-day memberships to ancestry. Northfield. (250) First Prizes: 30-day free trial membership to Ancestry.Enter our Family Roots sweepstakes for a chance to win a free genetic genealogy profile from Ancestry.kraftflavorfulliving.com/familyroots.o. Sweepstakes starts 2/1/08 and ends 5/31/08.KraftFlavorfulLiving. residents. Prizes/ARVs: (50) Grand: dNA test that winner may use to help determine his/her ancestry/$199.com is offering genetic DNA testing to link you to your past. so enter today. iL 60093 For creative recipes and lifestyle ideas check out www. No mechanically reproduced entries accepted.com . or by sending a #10 SASE to: Kraft Family Roots Sweepstakes . The culinary legacy of adding your special touches to dishes isn’t the only thing running through your veins—so is the key to your African roots.Rules. when sweepstakes ends. Limit one entry per e-mail address/person/day.
com and get your fill of something flavorful. So check out KraftFlavorfulLiving. . KRAFT’s got you covered with creative recipes and lifestyle ideas flavored especially for you.New Flavors for Everyday Occasions From Me Time to Family Time to not having tons of time.
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