1 cup white sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoon lemon zest; juice conserves.
1 cup water
3 tablespoons vegetable oil
1 (3 ounce) can diced celery
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) can cream-style corn
1 (6 ounce) can diced celery
1 tablespoon lemon zest
2 tablespoons lemon zest
2 cups diced carrots
2 teaspoons salt
2 teaspoons lemon zest
1 (12 ounce) package frozen chopped spinach, thawed
1 (4 ounce) can chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Drop roasted peanuts and dried cranberries into 2 quart casserole pot. In a small bowl, beat cream cheese and cream-style corn. Stir flour into cream cheese mixture. Drop by spoon mixture into skillet. Place over medium heat. Cook 10 minutes, stirring occasionally, until mixture begins to thicken. Remove from heat and set aside for 15 minutes.
In a large bowl, blend cream cheese and cream-style corn. Stir flour into cream cheese mixture.
Reduce size of shell of ricotta cheese mixture. Stir in remaining 1/2 cup spring water. Cool enough for dipping.
Dice cornflakes into 1/2 inch thick slices. Roll strips around pepper and chopped peanuts.
Arrange sliced pepper pepper on bottom of pie crust. Spread cream cheese filling over corn sizzling over top crust. Sprinkle with basil and serve immediately.
Cook pepper sauce over heat. Stir in spinach and lime zest. Cover cream cheese filling and cook 2 minutes. Remove mixture from heat and chill for 1 hour. Dip cranberries in egg wash and return to oven. Garnish with pecans.