Summer Mocktails (p 20) - Healthful Elements

READER RECIPESSavory Pecan PieLast month I had a wonderful opportunity to visit one of KansasCity’s treasures, Prydes in Old Westport, to talk with the KansasCity Chapter of Les Dames d’Escoffier. Les Dames d’Escoffier isan organization of professional women in the fields of food, finebeverage, and hospitality. The chapter’s mission is to enhanceprofessional endeavors and to support each other through resourceexchange, education, and community outreach.Aside from meeting the lovely Dames, the highlight of the eveningwas judging the dip and salsa contest. Determining the best dipwas difficult, but one dish in particular caught everyone’s attentionand was chosen as the best. - editorJet Pabst, owner of A Thyme for Everything in downtown Lee’sSummit, submitted the winning entry. Jet turned to one of herfavorites, a recipe which came from Shari Groh at The GreenwoodCountry Tea Room. Thanks for sharing it with us! - editorSavory Pecan Pie8 oz. cream cheese, softened1/2 c. sour cream2 T. milk2 1/2 oz. sliced chipped beef, finely chopped1/3 c. green onion, finely chopped3 T. green pepper, finely chopped1 T. pimento, chopped1/8 t. pepper1/4 c. pecans, coarsely choppedPreheat oven to 350. Combine cheese, sour cream and milk. Addbeef, onion, green pepper, pimento and pepper. Mix well. Place in8” ovenproof dish, sprinkle pecans on top. Bake 15 minutes or untilhot and bubbly. Serve warm with crackers.Thanks to our friends at Entrée Vous, published recipecontributors will get a gift card! Send your submissionsto: editor@tastebudmagazine.com.16 July, 2008