Gréen Giont

LES

VEGETA

FRENCH Ci3T GREEN BEANS,

CUT GREEN OR WAX BEANS,

REAM CORN, SWEETLET PEAS, !
SUMMER SWEET PEAS

341ml TINS
MEXi CORN, WHITE CORN,
NIBLETS, VALLEY CRISP CORN

JELLO

JELLY POWDERS

STRAWBERRY, RASPBERRY, ORANGE, CHERRY, LIME,
LEMON, BURGUNDY GRAPE, WILD RASPBERRY, Wi

oaee ie %

OCEAN SPRAY

WHOLE OR
JELLIED
398mi TIN

cean Spray Cocktails

CRANBERRY, CRANRASPBERRY,

CRANAPPLE. 4.14 LITRE BOTTLE

REGULAR,

CLASSIC, DIET,
CAFFEINE FREE DIET

RITE

REGULAR AND DI

2

1 1/3 cups fine toasted
breadcrumbs.

§ tbsps. unsalted
melted.

2402s. cream cheese,
softenened.

i4 cup beavy cream.

4 tsp. calt.

\ tsp. ground nutmeg.
\% tsp. cayenne pepper.
4 eggs.

1 cup shredded Gruyére-
Pee. pkg, traven ch ped
1-1802. . frozen chop
spinach, S hawed ‘and
squeezed dry.

2% tbsps. minced preen
onions.

3 tbsps. unsalted butter.
lb. mushrooms, finely
chopped.

Salt and freshly ground
black pepper to taste.
Marinara Sauce

SERVES 12

tter,

REGULAR
AND DIET

ALE

SAVORY GRUYERE CHEESECAKE
a

fn small vowl, combine breadcrumbs
and melted butter.

Butter a 9" springform pan. Press crumbs
onto botiom and sides of pan. Bake at
350° for 8-10 mins: set aside to cool.
In large bowl, beat cream cheese, cream,
salt, nutmeg and cayenne pepper to-
gether until smooth. Beat in eggs, one at
atime. Divide checse mixture between 2
bowls, Stir Gruyére cheese into one. Stir
spinach and green onions into the other.
Pour spinach filling into cooled crust.
In raedium skilict, melt 3 tbsps. butter
and sauté mushrooms over medium high
heat until all moisture evaporates, stir-
ring frequently. Season to taste with salt
and pepper. Spoon mushrooms over spin-
ach filling. Set pan on baking sheet.
Bake at 325° for 1% hours. Tum oven off
and cool cheesecake for 1 hour with door
ajar, then cool on cack until room tem-
perature, Serve in wedges topped with
Marinara Sauce.

This savory cheesecake is a fabulous
choice for Christmas brunch or Christ-
mas lunch.