FLAVOR EXCHANGE

Topeka Capital-Journal, The, Nov 17, 2004 by Capital-Journal

I didn't see any empty seats at Saturday night's Quick Cooking OnStage! show.

Hundreds of folks were treated to a version of Taste of Home Cooking School that is new to Topeka.

Everyone got a coupon for a free Ready Crust Pie Crust, in which we can create this:

Double Layer Pumpkin Pie

4 ounces cream cheese, softened

1 tablespoon, plus 1 cup milk, divided (evaporated milk can be used)

1 tablespoon sugar

1 1/2 cups whipped topping

1 (6-ounce) Ready Crust Graham Cracker Pie Crust

2 packages (3.4 ounces each) vanilla instant pudding mix

1 can (15 ounces) Libby's 100% Pure Pumpkin

2 teaspoons pumpkin pie spice

Additional whipped topping for garnish In a large bowl, combine cream cheese, 1 tablespoon milk and sugar with a wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour remaining milk into a bowl. Add pudding mixes. Beat with a wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.

Refrigerate for 4 hours or until set.

Garnish with additional whipped topping.

Makes 8 servings.

The Ramada Inn Downtown was the setting for Quick Cooking.

The Home for the Holidays expo that preceded the cooking school also drew lots of folks looking for holiday ideas. Food 4 Less set up a mini deli so we could see some quick ways to put together party trays.

One idea I brought home from Quick Cooking was an alternative to the traditional green bean casserole, if I may be so sacrilegious. I like corn, and I don't like green beans, so I wouldn't mind seeing this next quick dish on the Thanksgiving table. (Either way, you get your french fried onions.)

Oniony Corn Spoonbread

1 can (14 3/4 ounces) creamed corn

1 can (11 ounces) Mexicorn

1/4 cup diced red pepper

1/4 cup diced green pepper

1 package (6 1/2 to 8 1/2 ounces) corn muffin mix

1 cup sour cream

2 tablespoons butter, melted

1 egg

1 1/3 cups French's Cheddar or Original French Fried Onions, divided

1/2 cup shredded cheddar cheese

Combine corn, peppers, muffin mix, sour cream, butter, egg and 2/ 3 cup french fried onions. Pour mixture into a greased, 2-quart shallow baking dish. Bake at 350 degrees for 40 minutes or until mixture is set.

Top with cheese and remaining onions. Bake 5 minutes longer or until onions are golden.

Makes 8 servings.

Send requests or recipes to be shared to: Lisa Sandmeyer, Recipe Exchange, The Topeka Capital-Journal, 616 S.E. Jefferson, Topeka, Kan., 66607-1194 or lisa.sandmeyer@cjonline.com.