Pistachio pie and Tangerine Meatballs recipe
Pistachio Pie Recipe
1 (3 3/4 ounce) box instant pistachio pudding mix
1 pint vanilla ice cream, softened
3/4 cup milk
1 (9-inch) graham cracker crust, baked
1 (4 ounce) container frozen whipped topping, thawed
1 (1 3/16 ounce) English toffee candy bar (Heath bar)
Combine pudding mix, ice cream and milk; beat with electric mixer until smooth. Pour into pie crust; freeze 1 hour or until firm.
Spread whipped topping evenly over pie. Crumble candy bar over pie. Store in freezer.
Before serving, allow pie to sit at room temperature for 5 to 10 minutes.
Tangerine Meatballs Recipe
1 pound ground beef
1/2 pound bulk pork sausage
1/4 cup fine dry bread crumbs
1 egg, slightly beaten
2 teaspoons freshly grated tangerine peel, divided
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
1 cup fresh-squeezed tangerine juice
Juice of 1/2 lemon (3 tablespoons)
2 tablespoons granulated sugar
1 tablespoon cornstarch
Hot cooked rice or noodles
Tangerine zest and segments, seeded, for garnish
Thoroughly combine beef, sausage, crumbs, egg, 1 teaspoon peel and nutmeg. Shape firmly into 24 small balls.
In a large skillet, brown meatballs well in oil. Remove them from skillet and pour off all but 2 tablespoons drippings.
To make sauce, gradually blend tangerine and lemon juice into sugar and cornstarch. Add to pan drippings and cook over medium heat, stirring, until thickened. Add meatballs and cook, covered, 5 minutes over low heat. Uncover and add remaining teaspoon of peel. Heat thoroughly.
Serve on a bed of hot cooked rice. Garnish with tangerine segments and tangerine zest.
Makes 6 servings.