Kumquats Savory Mexican Pie Food

KUMQUAT PIE

Steps:

• Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.
• Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

KUMQUAT'S SAVORY RICE AND CHEESE BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
• Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
• Add onion and saute for about 5 minutes.
• Add garlic and saute for about 2 more minutes.
• Remove from heat.
• Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
• When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
• Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
• Bake uncovered for 20-30 minutes or until cheese is melted.

KUMQUAT MERINGUE PIE

Steps:

• Thinly slice 6 kumquats and set aside.
• With the rest of the kumquats you need to slice them in half and squeeze out the juice.
• Your going to need 1/2 cup juice.
• Strain.
• In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
• Slowly whisk in the kumquat juice and water, blending to smooth.
• Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
• Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
• Remove from heat and stir in sliced fruit and butter.
• Cool for 5 minutes then pour into pie plate lined with pastry.
• Beat whites until frothy.
• Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
• Beat in vanilla.
• Pile the meringue on top of the filling, pushing it around to cover.
• Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
• Let cool for at least 3 hours-overnight in the fridge is best.

KUMQUAT REFRIGERATOR PIE

Steps:

• Beat the condensed milk with the whipped topping.
• Add the lemon juice and beat until thickened.
• Add the kumquats, pour in pie shell and chill in refrigerator for several hours.

KUMQUAT'S SAVORY MEXICAN PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Add the pinto beans, half the cheese, chile, paprika, green onions, tomato and salsa. Mix to combine.
• Whisk together the two eggs and the rest of the cheese.
• Heat olive oil in non-stick skillet. Add the shallot, saute a bit, then the vegetarian crumbles. Cook until browned.
• Combine the bean mixture and crumbles. Mix and pour into pie crust. Pour the egg and cheese mixture on top.
• Cook for about 40-45 minutes until egg is done and cheese is melted.