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Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Friday, December 22, 2006

Lamb and a (not-so) traditional holiday treat

I'm kind of freaked out about the leg of lamb sitting in my fridge. I've never prepared one, and my main advisor on such matters is out of town. So I will ignore that part of our Christmas dinner plan and think about one of the things I KNOW how to do -- dessert.
I try to stay away from "Thanksgivingy" desserts at Christmas. We had plenty of pie back in November. Now this recipe is the kind of thing most people would make for a casual weeknight, but it was a HUGE hit last year at our Christmas meal, and that's enough for me to label it a tradition.

Chocolate eclair dessert

2 packages (2/3 of a box) graham crackers (broken into quarters)
2 3-ounce packages vanilla or chocolate pudding
3 cups milk
1 8-oz container of Cool-Whip
1 tub chocolate frosting

Line the bottom of a 13x9 pan with graham crackers. In a bowl, use a mixer to combine the pudding and milk. Add Cool-Whip. Spread half of the pudding mixture over the bottom graham cracker layer, then add a layer of graham crackers over the pudding. Repeat. Remove lid and foil from the top of the frosting, and microwave until the frosting is liquid. Pour over top of the layered pudding creation. Let chill (preferably overnight) and cut into pieces (the layers hold up pretty well).

Note: you can use low-fat graham crackers, sugar-free pudding, light Cool-Whip and skim milk to cut down on calories. Can't do much to lighten the frosting, but cutting back on the rest makes up for that one, right?


1 Comments:

at 10:50 AM Blogger stephanie said...

I am SO making this dessert for the New Year's Eve party I'm going to... You are a genius!!!

 
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