WEAU - Recipes

Watch Mr. Food Weekdays on NewsCenter13 at Noon and Five

Brought to you in part by

Only Mr. food tells you how to cook for the real world, with meals made in the kind of time you have, with ingredients you probably already have in the house, and this is no boring food.

Mr. Food unravels good cooking and makes it uncomplicated, showing you how to get results like professional cooks while using all kinds of short cuts. You don't have to be an expert in the kitchen to get expert results, with Mr. Food in your corner. Just get the recipes, follow the instructions, and in no time, you'll be eating better!

So, who is Mr. Food?

Art Ginsberg invented the persona of Mr. food more than 25 years ago, and his idea of taking complicated recipes and adapting them to real kitchen cooking has made him a celebrity around the world.

His local television appearances began in 1975, and for 90 seconds a day, he brought his easy and tasty recipes to living rooms in cities across the county. Today, he can be seen in 150 cities.

At WEAU-TV, we're happy to have made Art and Mr. Food a part of our family.

Miss a recipe?
Didn't have a pencil? Ingredients fly by too fast? We've got you covered! You can get all of your favorite online!

Click Here for Recipes Online
Note: The recipes page is maintained and updated by Mr Food, not by WEAU-TV.

Shop at Festival Foods.
Pick up a week's worth of recipes at Festival foods in Eau Claire. You'll find them by the meat counter. That is also where You'll find Mr. Food's cookbooks. While you're there, pick up your ingredients to make your Mr. Food recipe!

Want it by mail?
It takes a little bit longer, but we're happy to help. Request your recipe by name! Send a self addressed envelope to:

Find Non-Mr. Food Recipes below

Recipes

Ingredients Needed:

1 pumpkin (about 2 lbs.)

3 eggs

2 cups heavy whipping cream

3/4 cup sugar

1 tsp. ground cinnamon

3/4 ground ginger

1/2 tsp. freshly grated nutmeg

1/4 tsp. each ground cloves and ground allspice

Directions:
1. Preheat oven to 400°. Roll out flaky pastry for bottom of crusts and use to line tow 9” pie plates.

2. Blind bake until partially baked.

3. Place pie shells on a baking sheet. Divide filling between two crusts.

4. Bake 10 minutes; reduce heat to 350° and bake until filling is set and a knife inserted near the center comes out clean (about 40 minutes).

5. Serve warm or at room temperature.

Yield: 6-8 servings

Return to Recipes Home...