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Hart Wedding Cookbook

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S: Hart Wedding Cookbook

BC: Index | Apple Pie - Beth Willistein Baked Potato Salad- The Grashofs B.L.T. Wrap - Roberta DiLeo Blueberry Pie - Jon Willistein Broccoli Slaw - Laura Hunte Buffalo Chicken Wrap - Cobb Hill House Caldo de Res - Andrew Hill California Sushi Wrap - The Nestlens Cheese Ball- Sarah Jones Black Cherry Pie - Kate Crandall Cucumber & Artichoke Salad - The Ngos Double Layer Chocolate Peanut Butter Pie - Deb Lang Four Walls Salad - Judy Day Fruit Salad - Sarah Love Garden Salad with Chicken - The Ferris' Green Bean Casserole - The Welshes Green Salad - Phyllis Miller Lemon Meringue Pie - Kate Crandall OREO Chocolate Pie - Amanda Jones Pasta Salad - Ethan Willistein & Lu Bonilla Macaroni Salad - Kelli Hursh Mediterranean Couscous - The Wilsons Sweet Potato Casserole - Eric Steffan Tortellini & Grilled Asparagus Salad - The Ngos Veggie Wrap - Lindsay Desormeau & Staci Oca

FC: {Recipes} | Hart Wedding Cookbook

1: Table of Contents | Appetizer ............................... 2 Soup ..................................... 3 Salad ............................... 4 -10 Casserole ..............................11 Main Dish ........................ 12 -13 Pies ..................................14 -18 | Photos Provided By: A. Welsh, K. Ngo & C. Terheyden | All food for the reception was prepared with LOVE by your family & friends.

2: {Appetizers} | 2 | 2 pks. 8oz. Cream Cheese (softened) 1pk. 1 oz. Ranch Dressing Mix 2 1/2 c. Cheddar Cheese (shredded) 1 1/2 c. Pecans (chopped) | Cheese Ball | In a medium size bowl, mash cream cheese. Then add dressing mix and cheddar cheese, and mix together. Roll into a ball. Then roll the ball into the chopped nuts. Refrigerate until ready to serve. | Cheese & Cracker Platter | Assorted crackers & cheese are a great appetizer that most people enjoy. Other cheeses that compliment the cheese ball are Colby Jack, Cheddar, Pepper Jack, Swiss, Mozzarella & various soft cheese spreads. Cheese goes very well with different crackers, (ie. Triscuit, Wheat Thins, saltines...), fruit (ie. grapes, strawberries), and not to mention pepperoni!

3: 3 | {Soup} | --------------- | 6 1/4 lbs. Beef Shank (with bone) 3 T. & 1/4 tsp. Vegetable Oil 2 T. & 1/4 tsp. Salt 2 T. & 1/4 tsp. Pepper 3 Onions (chopped) 3 cans (14.5 oz) Diced Tomatoes 9 1/3 c. Beef Broth | Cut the meat from the bones into 1/2" pieces- leaving some on bones. Heat a heavy soup pot on medium-high heat until hot. Add oil, tilting the pot to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook & stir until thoroughly browned. Add 1 onion, and cook until onion is browned. Stir in tomatoes & broth. The liquid should cover bones by 1/2". If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour, with lid on loosely. If meat is not tender, then continue to cook for 10 min. Pour in the water and return to a simmer. Add carrots and 1/4 c. cilantro and cook for 10 min. Then stir in potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup and cook for 10 min. Ladle soup into large soup bowls, including meat, vegetables and bone. Garnish to taste with jalepenos, onion and cilantro. Squeeze lime juice all over, and serve with radishes. | Caldo de Res (Mexican Beef Stew) | 12 1/2 c. Water 6 1/4 medium Carrot (chopped coarsly) 3/4 c. & 1 tsp. Fresh Cilantro (chopped) 3 Potatoes (quartered- optional) 6 1/4 Ears Corn (husked & cut into thirds) 6 1/4 Chayotes (quartered- optional) 3 medium heads Cabbage (cored & cut into wedges) | SIDE GARNISHES 3/4 c. & 1 tsp. Pickled Jalepenos (chopped) 3/4 c. 1 tsp. Onion (finely chopped) 3 c. & 2 T. Fresh Cilantro (chopped) 6 1/4 Limes (wedged) 12 1/2 Rashes (cut in half) | (Andrew Hill)

4: 2 bags (24 oz each) Baby Red Potatoes, 1-inch dice 1 T. Pure Olive Oil 1/2 tsp. Salt 1/4 tsp. Ground Black Pepper 8 Slices Bacon 1 c. Mayonnaise 1/2 c. Sour Cream 4 Sm. Green Onions (trimmed & thinly sliced) 1 T. Minced Shallot 1 c. Sharp Cheddar Cheese (shredded) 1 pkg. (0.25 oz) Italian Parsley (chopped) | Baked Potato Salad | {Salad} | Preheat oven to 450 degrees Toss potatoes, oil, salt, and pepper in bowl. Place in single layer on baking sheet. Roast 20-25 min or until potatoes are tender and lightly browned. Set aside to cool. Chill l hour. Cook bacon to desired crispness; chop into small pieces. Set aside. Blend mayo, sour cream, green onion, shallot, bacon, and cheese in large bowl. Season to taste with salt and pepper. Toss potatoes with mayo mixture and parsley until combined. | 4 | (Dan & Amber Grashof)

5: Wash cucumbers, peel and slice into 1/4 " slices. Place into mixing Bowl. Add artichokes, sun dried tomatoes, basil, Parmesan cheese, olives & dressing. Mix thoroughly, serve chilled. | Cucumber & Artichoke Salad | 2-4 oz. Fresh Basil 2 oz. Parmesan Cheese (grated) 1/2 c. Sun Dried Tomato vinaigrette | 4 Cucumbers 1 Can Artichokes (quartered) 1 Can Black Olives (optional) 2 oz. Sun Dried Tomatoes | 5 | Broccoli Slaw | 2 bags (3 oz.) Ramen Noodles 3/4 stick Butter 1/4 Almonds (slivered) 2 bags (12 oz.) Broccoli Cole Slaw 1/4 c. Sunflower Seeds Green Onions (garnish) | DRESSING: 3/4 c. Canola Oil 1/4 c. Brown or White Sugar 1/4 c. Apple Cider Vinegar 1 pk. Ramen Noodle Seasoning | Place the Ramen noodles in a bag and crush them with a rolling pin. Melt butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Then whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions. | (Laura Hunte) | (Khanh & Laura Ngo)

6: 6 | 2/3 c. Fresh Orange Juice 1/3 c. Fresh Lemon Juice 1/3 c. Brown Sugar (packed) 1/2 tsp. Orange Zest (grated) 1/2 tsp. Lemon Zest (grated) 1 tsp. Vanilla Extract | Fruit Salad | 2 c. Fresh Pineapple (cubed) 2 c. Strawberries (hulled & sliced) 3 Kiwi Fruit (peeled & sliced) 3 Bananas (sliced) 2 Oranges (peeled & sectioned) 1 c. Seedless Grapes 2 c. Blueberries | Bring orange juice, lemon juice, brown sugar, orange zest, & lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving. | Four Walls Salad | 1 can White Corn 1 can Black Beans 1 Green Pepper 1 Red Pepper Cilantro | 1 sm. Red Onion 1/4 c. Crisco Vegetable Oil 1/8 c. Tarragon Vinegar 1/4 c. Sugar Salt & Pepper to taste | Drain the corn and beans. Then cut the peppers into small chunks. Chop desired amount of cilantro. Dice the onion (optional). Then mix the sugar, oil and tarragon vinegar in a large mixing bowl. Add the other ingredients to mixture and stir. Add salt and pepper to taste. Chill until serving. | (Judy Day)

7: 1 bag (10oz.) Salad greens Chicken (cooked & cubed) 1 can Kidney Beans (drained & rinsed) 2 -3 Stalks Green Onions (chopped) Mix in bowl & refrigerate until ready to serve. Just prior to serving, cut & add: 1-2 Avocados (cubed) 1-2 Tomatoes (wedged) 1-2 c. Tortilla Chips (crushed) * Served with dressing of choice (ie... Southwest Ranch, Sun Dried Tomato) | Mix salad greens, chicken, kidney beans, & green onions in a bowl and refrigerate until ready to serve. Just prior to serving, cut & add: avocados, tomatoes, and crushed tortilla chips. Mix in or layer on top of salad greens. | Garden Salad with Chicken | 7 | (Tom & Steph Ferris)

8: 8 | 1 lb. Elbow Pasta (cooked) 1 -2 c. Mayonnaise 4 Carrots (cut 1/4" pieces) 4 Stalks Celery (cut 1/4" pieces) 1 Spanish Onion (chopped) 1/4 c. Vinegar 1/4 Sugar Hard Boiled Eggs | Macaroni Salad | Begin by boiling eggs for 12-14 min. Then let them soak in cold water, until they are cold. Place in refrigerator until chilled. Then cook pasta according to package directions. Cut and chop carrots, celery & onion. Then place cooled pasta into large bowl and add mayonnaise, vinegar, sugar, & chopped carrots, celery & onion. Mix in vinegar and sugar. Cut hard boiled eggs into slices, and top salad according to taste & preference. | Green Salad | 1 bag Mixed Lettuce Greens 1 bag Baby Spinach 1 pk. Cherry Tomatoes 1/2 Green Pepper (sliced) 1/2 Red Pepper (sliced) 1/2 Yellow Pepper (sliced) 1/2 Orange Pepper (sliced) | Toss salad greens & spinach in a bowl. Add cherry tomatoes, all peppers, Bleu cheese, and then toss again. Drizzle olive oil over mixture, and then toss until coated. Add dried cranberries & Croutons. Salt & Pepper to taste. | 1 tub Bleu Cheese crumbles 2 c. Dried Cranberries Olive Oil Croutons Salt & Pepper | (Phyllis Miller) | (Kelli Hursh)

9: 9 | Pasta Salad (Regular or Gluten Free) | 1/2 lb. Fusilli Pasta (spirals) Kosher Salt Olive Oil (quality brand) 1 lb. Ripe Tomatoes (diced medium) 3/4 Black Olives (Kalamata/ pitted & diced) 1 lb. Feta Cheese (diced medium) 6 Sun Dried Tomatoes (in oil/ drained & chopped) | DRESSING 5 Sun Dried Tomatoes (in oil/ drained) 2 T. Red Wine Vinegar 6 T. Olive Oil 1 Garlic Clove (diced) 1 tsp. Capers (drained) 1 tsp. Kosher Salt 3/4 tsp. Black Pepper (freshly ground) 1 c. Parmesan Cheese (freshly grated) 1 c. Flat Leaf Parsley (chopped/ packed) | Cook the pasta in a large pot, with boiling salted water. Add a splash of olive oil to keep the pasta from sticking. Boil for 12 min. or according to package directions. Drain well and allow to cool. Place cooled pasta in a large bowl and add tomatoes, olives, feta, & chopped sun dried tomatoes. For Dressing: Combine the sun dried tomatoes, vinegar, olive oil, capers, salt & pepper in a food processor. Blend until almost smooth. Then pour dressing over pasta, and sprinkle with Parmesan and parsley. Then toss until well mixed. Chill until ready to serve. | (Ethan Willistein & Lu Bonilla)

10: 12 oz. Barilla CheeseTortellini (boiled) 2 oz. Asiago Cheese (grated) 8 oz. Asparagus 4 Cloves garlic (minced) 1 tsp. Salt 1 tsp. Onion Powder 1/2 tsp. Pepper Olive Oil Balsamic Vinegar 1 T. Herbs de Province or Italian Seasoning Preparations for Grilled Asparagus Mix together 2 Tablespoons Olive Oil, 1 Teaspoon Onion Powder, .5 Teaspoon Coarse Ground Pepper, 1 Teaspoon Salt, 2 cloves garlic minced into a Marinade. Toss Asparagus in mixing bowl along with Marinade. Set Aside for about 15 min. | Tortellini & Grilled Asparagus Salad Serves 4 (Full Meal) | Directions: In large saute pan, heat 1 tsp. of olive oil until medium hot. Then add 2 cloves garlic, and saute until light brown. Add tortellini and 1/4 c. olive oil to pan and mix for 1 min. on High heat. Add grilled asparagus and 1/4 c. balsamic vinegar and Herbs de Province and mix 2-3 min. on medium heat. Remove saute pan from heat and pour tortellini mixture into medium size bowl. Add Asiago cheese. Season with salt, pepper, olive oil, balsamic vinegar to taste. Serve warm or chilled. | Grill asparagus/ Pan Sear for 3 min. per side on High. Cut asparagus into 1" pieces or smaller and set aside in bowl. | (Khanh & Laura Ngo)

11: {Casseroles} | ---------- | 11 | 4 c. Sweet Potatoes (mashed) 1 c. White Sugar 2 Eggs(beaten) 1/2 c. milk 1/2 tsp. Salt 1/3 c. Butter (melted) 1 tsp. Vanilla Extract | In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F, for 35 to 45 minutes. | 2 cans Green Beans (or one bag frozen) 1 can Cream of Mushroom Soup 1 c. Milk 2/3 can French's French Fried Onions 1/8 tsp. Pepper Combine all but 1/3 of the French fried onions in in a 1&1/2 quart casserole dish. Bake at 350 for 30 minutes. Sprinkle remaining onions over top. | Green Bean Casserole | 1 c. Brown Sugar (packed) 1/2 c. All-purpose Flour 1/3 c. Butter (melted) 1 c. Pecans (chopped) | Sweet Potato Casserole | (Andy & Val Welsh) | (Eric Steffan)

12: {Main Dish} | 12 | Fry bacon in pan. Then allow bacon to cool on paper towel, and soak up extra grease. Slice tomates. Then layer lettuce, 2 slices provolone cheese, 2-3 slices tomato, & 2-3 slices of bacon into center of wrap. Add Ranch dressing to taste. Roll into wrap. Makes 4 wraps | 4- 10" Tomato & Basil Wraps 1 Head of Lettuce 2 Tomatoes I pkg. Provolone Cheese (sliced) 1 pkg. Bacon Ranch dressing | B. L. T. Wrap | Fry bacon in pan. Set fat aside. Crumble the bacon. Cut chicken breasts into bite sized pieces and brown it in the bacon fat. ADD the 8oz of wing sauce, bacon, and butter to pan. Let simmer about 20 min. or until liquid cooks down. Then layer lettuce, tomatoes, and meat mixture into center or wrap. Add Ranch dressing to taste. Roll into wrap. May be served HOT or COLD. Makes 4 wraps | 4- 10" Wraps 4 Boneless skinless chicken breasts 1 Head of Lettuce 2 Tomatoes 12 oz. bacon 10 oz. Wing sauce 2-3 T. butter Ranch Dressing | Buffalo Chicken Wrap | (Cobb Hill House) | (Roberta DiLeo)

13: 4 - 10" Flour Tortillas 1/2 tsp. Salt 2 T. Rice Vinegar 1/4 c. Green Onion (chopped) 4 Sheets Nori 1/2 c. Carrot (grated) 1 Cucumber (Peeled, seeded and cut lengthwise into 4 spears) 1 -8oz. pkg. Imitation Crab Meat Cook rice according to package. In a small bowl, mix the rice with the salt, vinegar, and green onion. For each wrap, heat a tortilla in the microwave for 10 seconds. For an authentic sushi taste, place a sheet of nori on the tortilla (or use 1/2 cup of spinach if your family's not game for the nori). Spread about 1/2 cup of the rice mixture on top of the nori, then add a layer of grated carrot. Next, place a cucumber spear and a quarter of the crab meat near one side of the nori. From that side, roll up the wrap and tuck in the ends. Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half and serve with soy sauce for dipping. Makes 4 wraps. | California Sushi Wrap | 13 | Mediterranean Couscous | Recipe upon request- per Corey Wilson | Veggie Wrap | 1 pkg. 10" Wraps (6 total) 1 head Romaine Lettuce 1 pkg. Baby Bella Mushrooms 1 lg. Cucumber (sliced) 1 can Artichoke Hearts 2 c. Pepper Jack Cheese (shredded) 1 pkg. Sprouts 1 jar Banana Peppers 1 Onion (chopped) Olive Oil Dried Basil & Oregano Fresh Squeezed Lemon Juice Salt & Pepper Place 1 large leaf of romaine lettuce in the center of wrap. Then top with 1 sliced Baby Bella mushroom, cucumbers, artichoke hearts, 1 T. cheese, sprouts, banana peppers & onion. Drizzle with olive oil, spiced with a splash of lemon juice, basil, oregano & pepper- to taste. | (Lindsay Desormeau & Staci Oca) | (Rich & Sarah Nestlen)

14: {Pies} | Double-Crust Pie Dough | 14 | 2 1/2 c. All-Purpose Flour (plus extra for rolling) 2 T. Sugar 1 tsp. Salt 8 T. Vegetable Shortening (cut into 1/2 " pieces & chilled) 12 T. Unsalted Butter (cut into 1/4" pieces & chilled) 6 -8 T. Ice Water | Hand- Mixing Method: freeze the butter in its stick form until very firm. Whisk together the flour, salt & sugar in a large bowl. Add the chilled shortening and press into the flour, using a fork. Grate the frozen butter on the large holes of a box grater into the flour mixture. Then cut the mixture together, using two butter knives, until the mixture resembles coarse crumbs. Then sprinkle 6 T. ice water over top of mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does some come together, stir in the remaining water, 1 T. at a time, until it does. Dived the dough into two even pieces and flatten each into a 4" thick disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. | (Jon Willisten)

15: 6-7 Apples (peeled & sliced) 3/4 c. White Sugar 2 T. Flour | Apple Pie | Combine sugar, flour, cinnamon and nutmeg in a small bowl. Mix with apples. Lay bottom crust into pie dish and heap apple mixture onto unbacked pie crust. Then top with sliced butter. Place top crust over apples and flute edges. Cut several vents (1 inch) in top crust. Bake at 425 degrees F for 60 minutes with tin foil around edges of the pie. Remove tin foil for last 15-20 minutes to brown crust. | Blueberry Pie | Adjust oven rack to lowert position, place a rimmed backing sheet on the rack, and heat over to 500 degrees F. Toss blueberries, 3/4 c. sugar, 3 T. potato starch, lemon juice, lemon zest, & spices together. Let stand for 15 min. Add remained 1 T.potato starch if mixture has released too much liquid. Add up to 4 more T. of remaining sugar if blueberries taste too tart. Lay bottom crust in pie dish and spread blueberries in the unbaked pie crust bottom and dot with butter. Lay top crust over blueberries. Then seal and crimp the edges, and cut 4 vent holes. Brush with the egg white and sprinkle with remaining 1 T. sugar. Place the pie on the heated baking sheet and lower the temperature to 425 degrees F. Bake until top crust is golden (about 25 min.) Rotate baking sheet, reduce the oven temperature to 375 degrees F and continue to bake until the juices are bubbling and the crust is a deep golden brown, 30-35 minutes longer. Transfer pie to wire rack and cool to room temperature before serving. | 6 c. blueberries (30 oz.) 3/4 - 1 c. + 1 T. Sugar 3 - 4 T. Potato Starch 2 tsp. Fresh Lemon Juice 1 tsp. Lemon Zest (grated) 1/4 tsp. Allspice | 1 pinch Nutmeg 1 recipe Double Crust Pie Dough 2 T. unsalted butter (1/4" pieces) 1 Egg white | 1/2 tsp. Cinnamon 1/8 tsp. Nutmeg 1 recipe Double-Crust Pie Dough 2 T. Butter (sliced into pieces) | 15 | (Beth Willistein) | (Jon Willistein)

16: Cherry Pie | 4 c. Fresh Cherries (pitted) 4 T. Cornstarch 2/3 - 3/4 c. Sugar 1/8 tsp. Salt Juice of 1/2 Lemon | Preheat oven to 400 degrees F. Gently stir together cherries, cornstarch, sugar, salt, lemon juice & almond extract, in a large bowl. Roll out half of dough batch and place into pie dish. Trip edges to a 1/2" overhang. Then spoon filling into pie crust, discarding most of liquid that has pooled in bowl. Dot with bits of cold butter. Roll out remaining dough into 12" round on a floured surface. Then drape over pie filling. Trim edges leaving 1" overhang. Fold overhang under bottom crust, seal closed & crimp edges. Then brush egg wash over crust. Cut slits in top crust. Bake pie in middle of oven for 25 min. Reduce temp. to 350 degrees F, and bake for 25 more min. or until crust is golden brown. | 1/4 tsp. Almond Extract 1 T. Unsalted Butter (cold & cut into small bits) 1 Double Crust Pie Dough 1 Egg (beaten w/ 2 T. water) | 16

17: 17 | 1 8 oz. pk. Cream Cheese (softened) 1 T. Sugar 1 T. Milk (cold) 1 c. Peanut Butter 1 8 oz. container Whipped Topping (frozen) 1 9" Graham Cracker Crust 2 c. Milk (cold) 2 pks. (13.9 oz.) Instant Chocolate Pudding Mix 1 bag Peanut Butter Chips or Cups | Double Layer Chocolate Peanut Butter Pie | Bottom Layer: Mix together cream cheese, sugar, 1 T. milk & peanut butter until smooth. Then gently stir in 1 1/2 c. whipped topping until smooth and spread mixture into graham cracker crust. Top Layer: Mix instant pudding with 2 c. milk until thick & smooth. Immediately stir in remaining whipped topping, and spread mixture over the peanut butter layer. Then scatter peanut butter chips or cups over the top as preferred. Refrigerate 4 hrs. | (Deb Lang)

18: 18 | Oreo Chocolate Pie | Lemon Meringue Pie | 1 1/4 c. Sugar 6 T. Cornstarch 2 c. Water 3 Egg Yolks 3 T. Butter or Margarine 1/3 c. Lemon Juice 1 1/2 tsp. Lemon Extract 1 (9") Pastry Shell (baked) | In a saucepan, combine sugar and cornstarch. Gradually add water. Cook & stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 min. Remove from heat. Stir 1 c. hot filling into egg yolks. Return all to pan and bring to a gentle boil. Cook for 2 min., stirring constantly. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar & extract. Pour hot filling into pastry shell. For Meringue: Combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 min. Cool completely. Meanwhile, beat egg whites in a mixing bowl until stiff peaks form. Beat in vanilla & salt. Gradually add cornstarch mixture; beating well on high. Immediately spread over warm filling, sealing edges to pastry. Bake at 350 degrees F for 25-30 min or until meringue is golden brown. Cool. Store in refrigerator. | MERINGUE 10 T. Water 1 T. Cornstarch 3 Egg whites 6 T. Sugar 1 tsp. Vanilla Extract Pinch Salt | 32 OREO Cookies (divided) 1/4 c. Butter or Margarine (melted) 2 c. Milk (cold) | Finely crush 24 cookies. Mix with butter. Press firmly into 9" pie dish. Pour milk into large bowl and add pudding mixes. Beat with wire whisk for 2 min. or until well blended (will be thick). Spread 1 1/2 c. mixture into crust. Gently stir half of the whipped topping into remaining pudding. Then spread over pudding layer in crust. Chop 8 remaining cookies and blend into remaining whipped topping. Spread over pie. | Chill 4 hrs. or until set | 2 pks. (4 serving) Instant JELLO Chocolate Pudding/ Pie Filling 1 8 oz. container Whipped Topping (thawed & divided) | (Mandy Jones)

19: 19 | William & Stephanie Hart Married on Saturday, June 4th, 2011 Taughannock Falls State Park | Recipes for each delicious dish were contributed by those listed on the back cover. (Disclaimer: Some recipes may not be the actual recipe used) | Designed & Compiled by S. Nestlen 2011

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  • Title: Hart Wedding Cookbook
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