4 or 5 oranges juiced and as much pulp as
possible (or 1 can frozen orange juice concentrate,
thawed)
4 or 5 lemons juiced and as much pulp as
possible (or 1 can frozen lemonade
concentrate, thawed)
4 – 6 very ripe bananas (can be previously
frozen)
2 cups sugar
4 cups water
Mix juices and bananas until fairly smooth. Continue to mix while adding sugar. Add water last. Freeze in metal pans (very important pans are metal) until quite firm. Once frozen, scrape out of pans and back
into mixer. Whip until smooth. Re-freeze in freezer containers. Preparation time varies depending on
ingredients used and freezer temperatures.
Note: Bananas can be replaced with local sweet fruits
like plums or peaches.
Makes approximately 6 – 8 cups of sherbet

Visit our online Cowboy Country Market or call toll free at 1-800-943-7336 to order!

Makes 1 pie

1 Graham cracker crust pastry/pie shell
(9 inch)
1 3 oz pkg sugar-free lemon gelatine
½ cup boiling water
1 8 oz can unsweetened crushed pineapple,
undrained
1 8 oz pkg fat-free cream cheese
1 3 oz pkg cream cheese, softened
1 8 oz carton frozen reduced-fat whipped
topping, thawed

In a small bowl, dissolve gelatine in boiling
water. Cool for 10 minutes. Stir in pineapple. In
a large mixing bowl, beat cream cheeses until
blended. Gradually beat in pineapple mixture.
Fold in whipped topping and spoon into the
graham cracker crust. Cover and refrigerate for
4 hours or until set.
Notes: I am always looking for easy recipes that
take little time but create an impact. This is my
most sought-after dessert, my family loves it.
There are never any leftovers!

By Lauren & Keith Hitchner, Hitchner Quarter Horses, Longview, Alta

Makes 3 pies

4 cups cooked carrots, pureed3 eggs, beaten
3 cups hot milk
1 1/2 cups brown sugar
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp salt
3 unbaked single-crust pie shells

Method:

Puree cooked carrots in food processor.
Beat eggs well.
Gradually add hot milk to beaten eggs.
Add remaining ingredients, mixing well with electric beater.
Pour into prepared unbaked pie shells and bake in a 350 F. degree oven until set and puffy.
Test doneness by inserting knife into centre. If knife comes out clean, custard is done.
Serve with whipped cream and sprinkle with cinnamon.

Notes:
On the eastern slopes of the Rocky Mountains, the climate does not often allow people to grow pumpkins, so ranch cooks have adapted the pumpkin pie recipe to make use of carrots. Carrots grow in abundance and produce a superior “pumpkin” pie with a rich flavour and pleasing colour.