Serving: 3 whole pies (8 slices per pie)
Preparation: 1 hr. 15 minutes
1 c. cooked Navy, Kidney, Pinto beans (mashed well) (if using canned, drain well)
2 c. coconut
1 c. chopped pecans
3 c. sugar
1 Tbsp. vanilla
2 sticks melted margarine/butter
3 - 8” unbaked pie shells
1. Wash, sort and soak beans; cook until tender. Mash well.
2. Beat eggs, add all other ingredients. Mix well and pour into 3 unbaked 8” pie shells.
Bake for 45 -60 minutes at 375 F.
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|Farmers Market Salsa
Serving Size: 1/8 of recipe
Yield: 8 servings
1/2 cup fresh cooked or frozen corn
1 can (15 ounce) drained and rinsed black beans
1 cup fresh diced tomatoes
1/2 cup diced onion
1/2 cup diced green pepper
2 Tablespoons lime juice
2 finely chopped garlic cloves
1/2 cup picante sauce
1. Combine all ingredients in a large bowl. Chill until serving time.
2. Drain before serving.
3. Serve with low fat baked tortilla chips or fresh vegetables.
Notes: This salsa uses fresh vegetables that are available year-round and add flavor and beautiful color. Kids and grown-ups alike can't resist how good it tastes. If you have a hand-held chopper, this is an easy task for kids in helping with the recipe.
Safety Tip: If cutting the corn off the cob, adult supervision is a good idea.
Per Recipe: $ 2.44
Per Serving: $ 0.31
Kids a Cookin'
Kansas Family Nutrition Program