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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.
African flavors
Because Africa is situated at a cultural
crossroads of the world, the cuisine
was complex and diverse long
before it expanded elsewhere.
And though the introduction of
new fruits, vegetables, and spices
added more variety to African
cuisine, the real magic was in the
preparation. The same way your special
touches lead to tasty favorites your family can’t
get enough of, 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.

0 4 | F l a v o r f u l L i v i n g ‘08
 Spiced Butternut Squash Couscous
Prep: 15 min. | Total: 40 min. heat oil in large saucepan on medium-high
2 tsp. olive oil heat. Add onions; cook 4 min. or until crisp-
1 medium onion, chopped tender, stirring frequently. Add garlic and spices;
(about 1 cup) cook an additional 1 min., stirring constantly.
Reduce heat to medium-low.
1 clove garlic, minced
11/2 tsp. ground cinnamon add squash, chickpeas, tomatoes, broth and
1/2 tsp. ground nutmeg raisins; stir. Cover and simmer 15 to 20 min. or
until squash is tender. Meanwhile bring water
3 cups cubed peeled butternut to boil in medium saucepan. Add couscous;
squash
cover pan with lid. Remove from heat; let stand
1 can (15 oz.) chickpeas (garbanzo until ready to use.
beans), drained, rinsed
stir couscous with fork; spoon onto large
1 can (14.5 oz) diced tomatoes,
drained serving platter. Top with the squash mixture;
sprinkle with almonds.
1 can (14 oz.) fat-free reduced-
sodium chicken broth Makes 10 servings, about 1 cup each.
1/3 cup golden raisins
230 calories, 4.5g total fat, 0.5g saturated fat, 0mg
11/2 cups water cholesterol, 105mg sodium, 40g carbohydrate, 6g
dietary fiber, 8g sugars, 9g protein.
11/2 cups couscous, uncooked
1/2 cup PLANTERS Sliced Almonds,
toasted

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Baked Curr y Chicken
Prep: 15 min. | Total: 1 hr. layer in shallow baking pan. Dot with 1 Tbsp.
1/4 cup flour of the butter. Bake 15 to 20 min. or until
1/2 tsp. salt chicken begins to brown.
1/4 tsp. pepper
meanwhile, melt the remaining 1 Tbsp.
21/2 lb. chicken pieces (white and dark butter in medium saucepan on medium-
meat)
high heat. Add apples, onions, 1/4 cup of the
2 Tbsp. butter or margarine, divided
coconut, the garlic and curry powder. Cook and
1 cup coarsely chopped apples
stir until onions are tender but not browned.
1/2 cup chopped onions
Stir in 1 Tbsp. flour and the chicken broth;
3/4 cup BAKER’S ANGEL FLAKE Coconut,
divided bring to boil. Remove from heat. Reduce oven
1 clove garlic, minced temperature to 350°F.
2 tsp. curry powder pour sauce over chicken; sprinkle with
1 Tbsp. flour the remaining 1/2 cup coconut. Bake 20 to
11/2 cups chicken broth 25 min. or until chicken is cooked through
3 cups hot cooked rice (180°F). Spoon rice onto serving platter; top
with the chicken and sauce.
preheat oven to 450°F. Mix 1/4 cup flour, Makes 5 servings.
the salt and pepper in medium bowl. Add
680 calories, 33g total fat, 14g saturated fat, 150mg
chicken, one piece at a time; turn to evenly cholesterol, 680mg sodium, 48g carbohydrate, 3g
coat both sides. Place, skin-sides up, in single dietary fiber, 11g sugars, 48g protein.

06 | F l a v o r f u l L i v i n g ‘08
Fried Okra
Prep: 10 min. | Total: 25 min.
40 pods okra
1/2 cup crushed POST
TOASTIES Corn Flakes
1/2 cup yellow cornmeal
1 Tbsp. flour
1 Tbsp. salt
1/4 tsp. ground red pepper
Shortening for deep-frying

cut okra into 1/4-inch-thick

slices; sprinkle with cold water.
mix corn flake crumbs,
cornmeal, flour and seasonings
in shallow dish. Add okra; toss
lightly to evenly coat with crumb
mixture.
deep-fry okra in 1 to 2 inches
hot shortening in large skillet
or saucepan until golden brown.
Serve hot.
Makes 8 servings, about 1/2
cup each.

280 calories, 27g total fat, 3.5g

saturated fat, 0mg cholesterol,
400mg sodium, 8g carbohydrate, 2g
dietary fiber, 2g sugars, 2g protein.

Did You Know...

In African cooking, okra is
prized because of its versatil-
ity as either a vegetable or a
thickener.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

afro-brazilian
flavors
Of all the countries in South America,
Brazil by far has the strongest African
culinary influence. Today, a stroll down
the sunny sidewalks of Salvador, 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. The blending of both African
and Portuguese culinary tastes and
techniques has created new Afro-Brazilian
flavors and a world-renowned cooking style.

Mix things up with Afro-Brazilian inspired

dishes perfect for family dinners or
potlucks with friends.

0 8 | F l a v o r f u l L i v i n g ‘08
Fish in Roasted Red
Pepper Sauce
Prep: 10 min. | Total: 30 min.
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup sliced onion
1 lb. cod fillets (4 fillets)
1/4 cup flour
2 oz. (1/4 of 8-oz. pkg.) pepper mixture in medium saucepan on
PHILADELPHIA Cream Cheese,
softened
1/4 cup roasted red pepper
1/4 cup chicken broth
1 clove garlic
2 Tbsp. chopped cilantro
heat dressing in large skillet on medium-high
heat. Add onion; cook until tender. Coat fish
with flour; place in skillet. Cook 5 to 7 min.
on each side or until cooked through and fish
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flakes easily with fork. Remove fish from skillet;
keep warm.
meanwhile, place cream cheese, red
pepper, chicken broth and garlic in blender
container; cover. Blend until smooth. Place
medium-high heat. Bring to boil. Reduce heat
to low; simmer 3 to 5 min.
remove sauce from heat and spoon over hot
fish. Sprinkle with cilantro.
Makes 4 servings.
200 calories, 10g total fat, 4g saturated fat, 65mg
cholesterol, 490mg sodium, 5g carbohydrate, less
than 1g dietary fiber, 2g sugars, 22g protein.
 Black Bean and Mango
Rice Salad
Prep: 20 min. | Total: 2 hours
20 min. (incl. refregerating)
1 env. GOOD SEASONS
Italian Salad Dressing &
Recipe Mix
1 can (15 oz.) black beans,
drained, rinsed
1 pkg. (10 oz.) frozen corn,
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. ground cumin

combine all ingredients; cover.

refrigerate at least 2 hours
before serving.
Makes 8 servings, about 2/3
cup each.

150 calories, 1g total fat, 0g

saturated fat, 0mg cholesterol,
330mg sodium, 32g carbohydrate,
5g dietary fiber, 6g sugars, 6g
protein.

Did You Know...

The mango, native to Asia,
has been an ingredient in
African cuisine for over a
thousand years.

1 0 | F l a v o r f u l L i v i n g ‘08
 Cilantro BBQ Grilled Pork Chops
Prep: 10 min. | Total: 25 min. of the barbecue sauce mixture; set aside.
1/2 cup KRAFT or BULL’S-EYE grill chops 7 to 8 min. on each side or until
Original Barbecue Sauce cooked through (170°F), brushing occassionally
1/2 cup chopped fresh cilantro with the barbecue sauce mixture.
1 jalapeño pepper, seeded, finely serve with the reserved barbecue sauce
chopped mixture.
1/2 tsp. grated orange peel
Makes 4 servings.
2 Tbsp. orange juice
4 bone-in or boneless pork chops, 210 calories, 4.5g total fat, 1.5g saturated fat, 65mg
cholesterol, 490mg sodium, 15g carbohydrate,
1/2 inch thick (about 1 lb.) less than 1g dietary fiber, 12g sugars, 25g protein

preheat grill to medium-high heat. Combine

all ingredients except pork chops. Reserve half

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

caribbean flavors
The Caribbean, once dominated by the sugar cane
industry, has become known for its beaches, music,
and of course, delicious food. The
flavors of the islands are truly
global, incorporating culinary
influences from Europe, Asia, and the Middle
East. Using foods and spices that Africans found
there, they were able to help unify the cuisine and
transform it into the present day pepper pot.

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
 Nut-Crusted Fish
Prep: 15 min. | Total: 27 min.
1/4 cupchopped PLANTERS Mixed Nuts
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced Drizzle with lime juice. Top evenly with the nut
1 tsp. PLANTERS Peanut Oil Grated peel
and juice from 1 medium lime, divided
4 tilapia fillets (4 oz. each)
22/3 cups hot cooked brown rice
1 pkg. (10 oz.) frozen broccoli florets,
cooked as directed on package
preheat oven to 375°F. Mix nuts, cilantro,
garlic, oil and lime peel until well blended; set
aside.
place fish on lightly greased baking sheet.
mixture; press lightly into fish to secure.
backe 10 to 12 min. or until fish flakes easily
with fork. Serve with the rice and broccoli.
Makes 4 servings.
320 calories, 10g total fat, 2g saturated fat, 50mg
cholesterol, 115mg sodium, 41g carbohydrate, 5g
dietary fiber, 1g sugars, 31g protein.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

 Guava Glazed Chicken
Prep: 10 min. | Total: 50 min.
6 oz. guava paste
1/4 cup water
1/4 tsp. ground red pepper (cayenne)
1 pkg. (6 oz.) OSCAR MAYER Baked
Cooked Ham, chopped
1/2 cup KRAFT Zesty Italian Dressing, divided
1/2 chicken thighs (2 lb.)
1 bag (9 oz.) fresh spinach leaves
place guava paste, water and red pepper in
medium microwaveable bowl. Microwave on
HIGH 1 min.; stir until paste is dissolved and
mixture is well blended. Stir in ham; set aside.
heat 1/4 cup of the dressing in large non-
stick skillet on medium heat. Add 6 of the
chicken thighs; cook 2 to 3 min. on each side
or until browned on both sides. Remove chicken
1 4 | F l a v o r f u l L i v i n g ‘08
from skillet; cover to keep warm. Repeat with
remaining 1/4 cup dressing and remaining 6
thighs. Place all thighs in skillet; top with guava
mixture. Bring to boil. Reduce heat to medium-
low; cover. Simmer 20 min. or until chicken is
cooked through (165ºF).
remove chicken and sauce from skillet;
place in serving dish. Cover to keep warm.
Add spinach to same skillet; cook 5 min.
or until wilted, stirring occasionally. Spoon
spinach onto serving plate; top with the
chicken.
Makes 6 servings.
480 calories, 26g total fat, 6g saturated fat, 130mg
cholesterol, 690mg sodium, 25g carbohydrate, 2g
dietary fiber, 20g sugars, 37g protein.
Fried Plantains with Sweet
Cream Sauce
Prep: 5 min. | Total: 13 min. remaining 1 Tbsp. butter and plantains.
2 Tbsp. butter, divided combine sour cream, whipped topping, sugar
1 lb. very ripe plantains, sliced (about 2 and cinnamon in small bowl. Serve plantains
plantains) with sweet cream sauce.
1/4 cup BREAKSTONE’S or KNUDSEN
Makes 4 servings.
Sour Cream
1/4 cup thawed COOL WHIP Whipped 210 calories, 10g total fat, 6g saturated fat, 25mg
Topping cholesterol, 50mg sodium, 32g carbohydrate, 2g
dietary fiber, 17g sugars, 2g protein.
2 tsp. brown sugar
1/4 tsp. ground cinnamon

melt 1 Tbsp. of the butter in medium Did You Know...

skillet on medium heat. Cook half of the
plantains 3 min. on each side or until golden
brown on both sides. Remove from skillet;
set aside and keep warm. Repeat with
Plantains, often called cooking bananas,
offer a range of flavors and can be
prepared when green, yellow, or black.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

creole Flavors
Creole, although the word is hard to define, roughly
means mixed heritage and could refer
to all African-inspired cooking because
of its global influences. However, it
typically refers to the blend of
African, French, Spanish, Caribbean, and
Native American ingredients and cooking
styles, which has become the basis of
Louisiana home cooking. And though its
recipes have come from a variety of
cultures, today’s Louisiana Creole tells its
history on the plate.

Jazz things up with Creole-inspired recipes sure

to wake up your family’s taste buds.

1 6 | F l a v o r f u l L i v i n g ‘08
30-Minute Shrimp and
Sausage Gumbo
Prep: 10 min | Total: 30 min melt butter in large skillet on medium-high
1/4 cup (1/2 stick) butter heat. Stir in flour. Cook 4 minutes or until golden
1/4 cup flour
brown, stirring frequently. Add green pepper,
1/2 cup chopped green pepper
onion, celery and garlic; cook 2 to 3 minutes or
1/2 cup chopped onion
until crisp-tender, stirring occasionally.
1/2 cup chopped celery
1 clove garlic, minced add turkey sausage, tomatoes, broth, okra, bay
1 pkg. (14 oz.) OSCAR MAYER Turkey leaf and thyme; stir until well blended. Season
Smoked Sausage, sliced with salt and black pepper. Bring to boil. Reduce
1 can (14-1/2 oz.) diced tomatoes, drained heat to medium-low; cover. Simmer 5 minutes,
1 can (14-1/2 oz.) condensed chicken broth stirring occasionally.
1 pkg. (10 oz.) frozen okra, thawed, sliced
stir in shrimp; cook 5 minutes or until
1 small bay leaf
1/4 tsp. dried thyme leaves shrimp are opaque, stirring frequently.
1/4 tsp. salt Remove and discard bay leaf. Spoon over
1/4 tsp. black pepper hot rice. or until chicken is cooked through
1/2 lb. cleaned medium shrimp (internal temperature of 170°F).
6 cups hot cooked rice Makes 6 servings.

320 calories, 15g total fat, 4g saturated fat, 95mg

cholesterol, 500mg sodium, 15g carbohydrate, less
than 1g dietary fiber, 11g sugars, 30g protein.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Quick Chicken Jambalaya
Prep: 10 min. | Total: 30 min.
4 slices OSCAR MAYER
Bacon, chopped
1 medium green pepper,
chopped
1 large onion, chopped
1 stalk celery, finely chopped
1 pkg. (14 oz.) OSCAR
MAYER Smokies, cut into
1/2-inch pieces
11/2 cups chopped cooked
chicken
2 cups instant white rice,
uncooked
1/2 cup KRAFT Original
Barbecue Sauce
1 tsp. salt
1/4 tsp. ground red pepper
(optional)
1 can (14-1/2 oz.) diced
tomatoes, undrained

cook bacon and vegetables in 3-quart

saucepan or large skillet until vegetables
are tender and bacon is crisp.
add Smokies, chicken, 1-1/2 cups water,
rice, barbecue sauce, salt and red pepper.
Bring to boil; cover. Reduce heat to low;
simmer 15 minutes, stirring occasionally.
stir in tomatoes. Cook until heated
through.
Makes 8 servings, about 1 cup each

340 calories, 17g total fat, 6g saturated

fat, 60mg cholesterol, 1170mg sodium, 29g
carbohydrate, 2g dietary fiber, 7g sugars, 18g
protein.

1 8 | F l a v o r f u l L i v i n g ‘08
 Fiesta Shrimp Creole
Prep: 15 min | Total: 40 min
2 Tbsp. oil
2 Tbsp. flour
1 small green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 jar (16 oz.) TACO BELL® HOME
ORIGINALS® Thick ‘N Chunky Salsa™
1 can (8 oz.) tomato sauce
11/2 lb. cleaned shrimp
4 cups hot cooked rice
mix oil and flour in large saucepan. Cook on
medium heat 6 to 8 min. or until browned,
stirring constantly.
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add green pepper, celery and garlic; cook
and stir 4 min. or until tender. Stir in salsa
and tomato sauce; simmer 10 min., stirring
occasionally.
stir in shrimp; cook an additional 6 to 8 min.
or until shrimp are cooked through. Serve over
rice.
Makes 6 servings.
350 calories, 6g total fat, 1g saturated fat, 220mg
cholesterol, 990mg sodium, 44g carbohydrate, 3g
dietary fiber, 4g sugars, 29g protein.
Did You Know...
In the United States, traditional Creole
cuisine bears the closest resemblance to
West African cooking because of the
use of shellfish.
Southern Flavors
“Soul Food” is a cuisine in constant evolution, how-
ever its strong tie to the tradition of
the family gathering remains constant.

In true African cooking style, no

“soul food” dish is exactly alike. Its ingre-
dients may be the same or closely related,
but it’s your special touches that add the
soul. Birthed from southern plantations
out of necessity, creativity and culinary
knowledge created this robust cuisine using
whatever food was available. Today, several
of its original ingredients have been swapped
for healthier alternatives, but the tradition of
culinary creativity still remains.

Bring your family to the table with a few of your

special touches and these delicious recipes.

2 0 | F l a v o r f u l L i v i n g ‘08
Zesty Chicken and Dumplings
Prep: 20 min. | Total: 1 hour 40 min.
3/4 cup KRAFT Zesty Italian Dressing,
divided
6 chicken thighs (2 lb.)
1 medium onion, chopped
11/4 qt. (5 cups) boiling water
2 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. salt
1/3 cup shortening
1/2 cup milk

heat 2 Tbsp. of the dressing in extra-large

skillet or Dutch oven on medium-high heat. Add
chicken, skin-sides down, and onions. Cook 4
min. on each side or until chicken is browned
on both sides, stirring onions occasionally. Cover.
Reduce heat to medium-low; simmer 15 min.
Add remaining dressing and the boiling water;
cover. Simmer an additional 15 min.; strain.
Chop the chicken; discard skin and bones.
Return the chopped chicken and strained liquid
to skillet.
sift flour, baking powder and salt into large
bowl. Cut in shortening with pastry blender
or two knives until mixture resembles coarse
crumbs. Add milk; stir until mixture forms a stiff
dough. Place on lightly floured surface; knead 8
to 10 times or until smooth. Roll out dough to
1/4-inch thickness; cut into 1-inch squares.
add dumplings to the boiling soup; cover
skillet with lid. Reduce heat to medium-low;
simmer 40 min. or until dumplings are cooked
through.
Makes 6 servings.

450 calories, 24g total fat, 5g saturated fat, 55mg

cholesterol, 116mg sodium, 36g carbohydrate, 1g
dietary fiber, 3g sugars, 20g protein,.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

 Mixed Greens with Turkey Sausage
Prep: 20 min. | Total: 1 hr.
11/2 lb. fresh turnip greens
11/2 lb. fresh mustard greens
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. shortening
1/2 lb. (8 oz.) OSCAR MAYER Turkey
Smoked Sausage, halved lengthwise, thinly
sliced
1 tsp. sugar
1 tsp. salt
1/2 tsp. crushed crushed red pepper
2 2 | F l a v o r f u l L i v i n g ‘08
wash greens, removing all grit. Remove hard
stems. Place greens together in small bunches;
roll up. Cut crosswise into wide strips.
cook and stir onion and garlic in shortening in
large skillet until tender.
add greens, 2 cups water, sausage, sugar, salt
and crushed red pepper to skillet. Simmer on
low heat 45 minutes to 1 hour or until greens
are soft and tender, stirring occasionally.
Makes 10 servings, about 3/4 cup each.
80 calories, 4g total fat, 1g saturated fat, 15mg
cholesterol, 620mg sodium, 8g carbohydrate, 4g
dietary fiber, 3g sugars, 6g protein.
RITZ ® Southern Fried Chicken
Prep: 20 min. | Total: 50 min.
(plus marinating)
3 cup buttermilk
1 broiler-fryer chicken
(2-1/2 lb.), cut up
25 RITZ® Crackers, finely
crushed (about 1 cup)
2/3 cup flour
1 tsp. salt
1/2 tsp. ground red pepper
2 cups oil

pour buttermilk over chicken in

shallow dish or resealable plastic
bag; cover and refrigerate 1 hour
to marinate. Remove chicken from
marinade; discard marinade.
add chicken to combined cracker
crumbs, flour, salt and red pepper in
shallow dish, turning to evenly coat
all sides.
heat oil in large saucepan to 350°F.
Add half of the chicken; cook 15
minutes or until chicken is golden
brown and cooked through. Remove
from oil; drain on paper towels.
Repeat with remaining chicken.
Makes 5 servings.

430 calories, 28g total fat, 6g saturated

fat, 95mg cholesterol, 420mg sodium,
13g carbohydrate, 0g dietary fiber, 2g
sugars, 31g protein.

Did You Know...

In the Old South, a shoebox of
fried chicken was considered the
perfect meal for long distance
traveling.

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

 Chef G.Garvin-
A Dash of Sweet
Now that you’ve journeyed through the savory
tastes of KRAFT African-influencedcuisine, cruise
the sweet flavors of a few of chef G. Garvin’s
favorite African-inspired desserts.

Warm Caramel Bananas

Prep: 5 min. | Total: 15 min.
2 Tbsp. butter or margarine
1/3 cup firmly packed light brown sugar
1/3 cup BREAKSTONE’S or KNUDSEN
Sour Cream
2 medium bananas, peeled
1/2 cup PLANTERS Dry Roasted Peanuts
1 square BAKER’S Semi-Sweet Baking
Chocolate, melted
1/2 cup thawed COOL WHIP Whipped
Topping, divided

melt butter in large skillet on medium

heat. Add sugar; cook until melted, stirring
occasionally. Reduce heat to low. Gradually add
sour cream; cook 1 min.
cut bananas in half lengthwise and crosswise
creating 4 half slices each. Add banana slices,
cut sides down, and peanuts to skillet. Cook 1
min. or until bananas are evenly coated and
tender, basting occasionally with sauce.
spoon bananas evenly into 4 dessert dishes;
top with remaining sauce in skillet. Drizzle
chocolate on top of bananas. Top each evenly
with whipped topping.
Makes 4 servings.

370 calories, 22g total fat, 9g saturated fat, 30mg

cholesterol, 130mg sodium, 42g carbohydrate, 3g
dietary fiber, 31g sugars, 7g protein.

2 4 | F l a v o r f u l L i v i n g ‘08
Coconut-Cream
Cheese Flan
Prep: 20 min. | Total: 5 hr. 10 min.
2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA
Cream Cheese, cubed, softened
5 eggs
1/2 cup BAKER’S ANGEL FLAKE
Coconut, toasted
1 tsp. rum
1/8 tsp. salt

preheat oven to 350°F. Place 1 cup of

the sugar in small heavy saucepan; cook
on medium heat until sugar is completely
melted and deep golden brown in color,
stirring constantly. Immediately pour equal
amounts of the syrup into 10 (1/2-cup)
custard cups; tilt cups to evenly cover
bottoms of cups with syrup.
place evaporated milk and cream cheese in remove cups from water. Refrigerate 4 hours
blender container; cover. Blend until smooth. or overnight. When ready to serve, invert cups
Add remaining 1 cup sugar, the eggs, coconut, onto serving plates to unmold flan. Store leftover
rum and salt; cover. Blend just until smooth. Pour desserts in refrigerator.
evenly over syrup in cups. Place cups in large Makes 10 servings.
baking pan; add enough hot water to pan to
come halfway up sides of cups. 340 calories, 15g total fat, 9g saturated fat, 140mg
cholesterol, 210mg sodium, 47g carbohydrate, 1g
bake 45 to 50 min. or until knife inserted dietary fiber, 45g sugars, 7g protein,.
near centers comes out clean. Cool. Carefully

For creative recipes and lifestyle ideas check out www.KraftFlavorfulLiving.com

Coconut-Sweet
Potato Pie
Prep: 15 min. | Total: 50 min.
11/2 cups mashed cooked sweet
potatoes
1/2 cup firmly packed brown
sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
1 cup evaporated milk
1 Tbsp. butter or margarine,
melted
1 cup BAKER’S ANGEL FLAKE
Coconut, divided
1 unbaked 9-inch pastry shell
1 cup thawed COOL WHIP
Whipped Topping

preheat oven to 400°F. Mix sweet potatoes,
sugar, cinnamon, salt, ginger and nutmeg in large
bowl until well blended.
add eggs, milk and butter; mix well. Stir in 1/2
cup of the coconut. Pour into pastry shell.
bake 35 min. or until knife inserted in center
comes out clean. Cool. Top with the whipped
topping and remaining 1/2 cup coconut just
before serving.
Makes 8 servings.
250 calories, 13g total fat, 7g saturated fat, 45mg
cholesterol, 270mg sodium, 31g carbohydrate, 2g
dietary fiber, 18g sugars, 4g protein.

2 6 | F l a v o r f u l L i v i n g ‘08
 Enter our Family Roots sweepstakes for a chance to win a
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It’s in your DNA.
The culinary legacy of adding your special touches to dishes isn’t the only
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NO PURCHASE NECESSARY. Sweepstakes starts 2/1/08 and ends 5/31/08. Open to U.S. residents, 18 and older. Subject to additional restrictions contained in
Official Rules, available at www.kraftflavorfulliving.com/familyroots, or by sending a #10 SASE to: Kraft Family Roots Sweepstakes - Rules, P.O. Box 318, Elmhurst, IL 60126.
Enter online at www.kraftflavorfulliving.com/familyroots by 5/31/08, when sweepstakes ends. No mechanically reproduced entries accepted. Limit one entry per e-mail
address/person/day. Prizes/ARVs: (50) Grand: DNA test that winner may use to help determine his/her ancestry/$199. (250) First Prizes: 30-day free trial membership to
Ancestry.com/ARV: $19.95. Odds of winning depend on number of entries received. Void where prohibited. Sponsor: Kraft Foods Global, Inc., Northfield, IL 60093

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