"Webmistress for the site"
"A balanced diet is,
one cookie in each hand."
Congratulations Garnette !
"For submitting more than 50 recipes."
LINK TO A RECIPE
Bourbon Balls / Brandied Chocolate Truffles / Cafe Au Lait Mix / Cheddar-Bacon Spread / Chicken A La King / Chicken Marsala / Chocolate Espresso Cheesecake / Chocolate Turtles / Coconut Macaroons / Country Ham with Red Eye Gravy / Creamy Lemon-Lime Coolers / Herbal Bath Mixture / Hot Tuna Hoagies / Instant Cappuccino Mix / Jalapeno Wraps / Lemon Mousse with Berries / Lumpia / New York Cheesecake / Puffy Sausage Croissants / Summer Berry Cooler / Sweet and Sour Sauce / Swiss Mocha Mix / Toll House Party Mix / Turkey Dressing / Ye'Old Homestead Beans /
To view my other recipe pages...
"PAGE TWO CLICK HERE" OR "PAGE THREE CLICK HERE"
TURKEY DRESSING
"This is actually my Grandmother, Flora Eberling's Recipe"
4 boxes of Mrs. Cubbersons� Dressing Mix
"The bread mix, not the cornbread mix."
3 cans of turkey or chicken broth
About 1 or 2 empty cans of water
4 cans of black olives, cut into thirds
2 heads of celery, cut into cranberry sized pieces
1/4 bunch of parsley, diced
2 large sweet onions, cut the same as celery
2 lbs Jimmy Dean� Sausage, original style
2 cups chopped walnuts
(optional, but they add a nice crunch)
1 large heavy duty plastic trash can bag
* Fry the sausage and break up onto small pieces
* Drain most of the grease off, but leave a little for flavor.
* Then set aside to cool.
* Saute the celery and onion, and just before they are finished, add the diced parsley and walnuts.
* Set aside to cool.
* When above cooked ingredients are no longer hot, then add everything, except the broth and water, to the trash bag.
"Need I say; use a CLEAN bag? No recycling today."
* Have someone hold the top of the bag up high, with the top closed, while you reach under it and start 'tossing' the contents up and down to mix. (This can be great fun, and the family can say they helped)
* Add the broth, but not all in one spot. Distribute it evenly, or you'll have soggy areas... "yuck!"
"You want the bread to be just a little soft and damp, NOT saturated or you'll have mushy dressing."
* If at this point its too dry, start adding water 1/4 cup at a time, then toss and check it. Keep adding and tossing until it feels right.
* Put the whole bag into the refrigerator to blend, until the next day.
"There are no raw ingredients now, so all that's left to do is heat it. I like to divide it up into smaller bags and put some away in the freezer."
This stuffing is great any time of year... and not just with turkey."
ENJOY
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JALAPENO WRAPS
15 fresh jalapeno peppers
1 large box of cream cheese
1 lb. bacon
* Cut peppers in half, long ways then remove the stems and seeds.
"These peppers are quite caustic so wash your hands often while cutting and removing all the seeds. Don't forget and touch your nose or eyes ! You'll be VERY sorry if you do."
* Using a small spatula, fill each pepper half, with cream cheese.
* Cut the bacon strip in half, so you have pieces about 4 inches long.
* Wrap the peppers in bacon, covering it well so the cheese doesn't leak out.
"I hold the bacon at an angle, and over lap as I go around the pepper."
* Hold every thing in place with a tooth pick.
* Place these on a cookie sheet and bake in a 350� oven.
"You want these to bake slowly, until the bacon is crisp. If they are browning on the bottom or starting to burn before the bacon is done, then lower the oven temperature. The combination of baking and the bacon, removes most of the heat from these peppers."
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 CHOCOLATE TURTLES
1/4 cup butter or margarine
1 cup powdered sugar
2 cups broken walnut pieces
28 caramels, light or dark
1/4 cup evaporated milk
6 oz. chocolate chips
1/4 bar parafin wax
*
In double boiler, combine caramels and milk.
*
Heat until caramels melt.
*
Remove from heat and add butter/margarine, sugar and walnuts.
*
Drop by teaspoonfuls onto wax paper and freeze.
*
In double boiler, combine chocolate chips and wax.
*
Heat until melted.
*
Dip frozen clusters in the chocolate and place on wax paper to cool.
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CHICKEN MARSALA
"My highschool friend; Patty made this for a man she was having over for dinner for the first time. It was so good he proposed marriage!"
2 - 6oz chicken breasts, boneless & skinless (well trimmed, cut in half from top to bottom not end to end, then pounded to 1/4� thickness)
1/2 cup flour
1 tesp. salt
2 Tbls. olive oil (not extra virgin)
1 clove garlic, chopped (about 1 1/2 tsp.)
2 Tbl. shallots, chopped fine
1 cup mushrooms, sliced
5 oz�s Marsala wine (Do not substitute. Marsala is the source of the wonderful flavor.)
1 1/4 wedge lemon squeezed, or 1 Tbl. bottled juice
2 oz�s rich chicken stock
1 tesp. sugar
2 Tbl. butter
2 Tbl. parsley, chopped
salt and white pepper to taste
Garnish: 2 springs parsley
* Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 tsp. salt.
* In a saut� pan that has been preheated along with the olive oil; add the chicken breasts as the oil begins to simmer.
* Cook until light golden on both sides, about 6-8 minutes on medium-low heat.
* Remove from the pan and keep warm.
* Now add the shallots, mushrooms and garlic and cook for two minutes (do not brown).
* Add the lemon juice, Marsala wine, sugar and chicken stock.
* Bring to a boil over high heat and cook until the liquid is reduced to half its original volume, now about 4 ounces.
* Season with salt and ground white pepper to your liking (I would start with 2 or 3 dashes of white pepper and 1/2 tsp. of salt).
* Bring the sauce to a boil over medium heat and reduce to simmer.
* Place the warm chicken breasts back in with the sauce and cook half-covered for 3-4 minutes to re-heat the chicken.
* Add the butter and chopped parsley and swirl it in until the butter is melted (do not boil).
* Serve with pasta of your choice; thin linguine is a good choice.
* Garnish everything with sprigs of parsley.
Note: �In Italy this dish is finished at the last minute by adding a mixture of chopped garlic, grated lemon, olive oil and a pinch of oregano. If you would like to do the same. Here�s how to make this mixture. Combine 2 Tbl. extra virgin olive oil with 1/2 tsp. minced garlic, 1/4 tsp. grated lemon rind and a pinch of oregano. Just before serving the dish, blend the mixture into the sauce over very low heat, do not boil!!�
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PUFFY SAUSAGE CROISSANTS
1 pound Jimmy Dean� Sausage
1 8oz. pkg. Cream Cheese, softened
1 can Pillsbury� Croissants
1 green onion, finely chopped
1/4 cup walnuts, finely chopped
Salt & pepper, to taste
*
Pre-heat oven according to Croissant can.
*
Brown sausage in pan until done.
*
Add onions to sausage and simmer until tender.
*
Drain.
*
While sausage is browning, open the can of Croissants, and cut each one in half.
*
Drain sausage, put it in amixing bowl and add the softened cheese; mix well.
*
Put a rounded tsp. of sausage mix onto each croissant pastry.
*
Fold over and gently squeeze edges, to create a seal.
*
Bake according to time on can.
Delicious!
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CHEDDAR-BACON SPREAD
6 slices bacon
3 cups extra-sharp cheddar cheese, grated
3/4 cup milk
1/3 cup mayonnaise
2 tsp. Worcestershire Sauce�
1/4 tsp. ground red pepper
2 pkgs. crackers, of your choice
* Fry bacon until crisp.
* Place on paper towels to drain off fat.
* Crumble bacon; set aside.
* In blender or in food processor, blend cheddar cheese and remaining ingredients until smooth.
* Stir in crumbled bacon.
* May be stored, covered, in the refrigerator for up to 2 weeks.
To serve:
* Remove spread from refrigerator for 1-2 hours, to soften.
* Serve with crackers.
Yields: about 2 1/4 cups.
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COCONUT MACAROONS
1 1/3 cups coconut
3 Tbs. flour
2 egg whites
1/3 cup sugar
1/8 tsp. salt
1/2 tsp. almond extract
candied cherry halves
*
Combine coconut, sugar, flour and salt in bowl.
*
Stir in egg whites and almond extract; mix well.
*
Drop from teaspoon onto a lightly greased baking sheet.
*
Add cherry halves.
*
Bake at 325� F. for 20 to 25 minutes or until edges are golden brown.
*
Remove from sheets immediately.
Yield: 1 1/2 dozen
"THEY ARE SO GOOD. BE SURE TO HIDE SOME AWAY FOR YOURSELF, OR YOU'LL NEVER GET ONE!"
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SWISS MOCHA MIX
1/2 cup instant coffee
1/2 cup sugar
1 cup instant nonfat dry milk
2 Tbs. cocoa
* Mix together in a blender.
* Store in an airtight container.
* Use 1 Tbs. to 6 oz. hot water.
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CAFE AU LAIT MIX
2 cup instant nonfat dry milk
1/2 cup powdered sugar
1/2 cup instant coffee
1/2 tsp. cinnamon
* Blend together in a blender.
* Store in an airtight container.
* Use 1/4 cup mix to 2/3 cup hot water.
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INSTANT CAPPUCCINO MIX
1/2 cup instant coffee
1/2 to 3/4 cup sugar
1 cup instant nonfat dry milk
1 tsp. dried grated orange peel
1 tsp. cinnamon
* Mix together in the blender.
"Wait for the dust to settle after turning it off."
* Store in an airtight container.
* Use 2 Tbs. per cup of hot water.
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HERBAL BATH MIXTURES
(non food recipe)
HERBAL BATH MIXTURE
1 cup Oatmeal
1 Tbs. herbs
(see suggestions below)
1 drop essential oil
*
Mix oatmeal, herbs and oil together in a glass or metal bowl, until oil is well distributed throughout dry mixture.
*
Store in air tight container, and use to fill bath bags.
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STIMULATING BATHS:
basil, bay, calendula, citronella, fennel, horseradish roots, lavender, lemon verbena, lovage root, marjoram, mint, nettle, pine needles, queen of the meadow, sage, rosemary, savory, thyme, vetiver root.
SOOTHING BATHS:
catnip, chamomile, comfrey, elder, primrose, hyssop, jasmine, juniper berries, lemon balm, linden flowers, marshmallow root, melilot, mullein, passionflower flowers, roses, slippery elm inner bark, tansy, violet, valerian root, vervain (whole plant).
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HERB BATH BAGS
1- 4 x 8 inch Cheesecloth or Muslin per bag
Thread & needle or sewing machine
Ribbons, lace, trim etc.
*
Fold wrong sides together on fabric pieces, pressing to make 4 x 4 inch squares.
*
Choose an end to be the opening for your bag, and turn edge under 1/2 inch, then stitch 1/4 inch from edge to finish.
*
Turn, placing right sides together and sew remaining two sides together, with a 3/8 to 1/2 inch seam allowance.
*
Turn back, placing seams inside bag.
*
Decorate with trims, etc. as desired.
*
Add ribbon loops to top corner of bag, which has a seam, reinforcing stitching, so that the bag can hang from the faucet into the bath water.
*
Add an 8 - 10 inch length of ribbon, by folding ribbon in half and stitching at half-way mark 1 inch down from ribbon loop.
*
This way you can tie ribbon to close bag, and ribbon may be untied and will still be attached to bag.
*
Fill bag with herbal bath mixture, and tie shut before using.
*
To re-use bag, remove any residue of bath mixture after use, and rinse bag.
*
Air dry.
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BRANDIED CHOCOLATE TRUFFLES
3/4 cup whipping cream
3 Tbs. unsalted butter
1/2 lb. bittersweet chocolate or semisweet chocolate, chopped
2 Tbs. Cognac or other brandy
3/4 lb. bittersweet chocolate or semisweet chocolate, chopped
*
Bring whipping cream and unsalted butter to simmer in heavy medium saucepan.
*
Reduce heat to low.
*
Add 1/2 lb. bittersweet chocolate and stir until melted.
*
Mix in 2 Tbs. Cognac.
*
Let stand at room temperature until firm enough to mound on spoon, about 3-1/2 hours.
*
Line cookie sheet with foil.
*
Spoon truffle mixture by rounded tablespoons onto prepared cookie sheet, spacing apart.
*
Chill until firm, about 1 hour.
*
Roll 1 truffle between palms of hands into ball.
*
Place on same sheet.
*
Repeat with remaining truffles; refrigerate.
*
Melt 3/4 lb. chocolate in top of double boiler over simmering water, stirring frequently until smooth.
*
Remove from over water.
*
Grasp 1 truffle between thumb and index finger. Dip into chocolate, coating completely.
*
Shake gently to remove excess chocolate.
*
Place on same sheet.
*
Repeat dipping with remaining truffles.
*
Refrigerate until firm, about 30 minutes.
*
Remove truffles from foil.
"Can be prepared 1 week ahead. Refrigerate in airtight container."
*
Serve cold.
Yield: 26 truffles
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PANCIT
(Fillipino noodle dish)
1 14-16 oz. pkg. egg noodles, wide or thin
2 Tbs. vegetable oil
3 cloves of garlic, finely minced
1 onion, finely sliced
1 cup cooked pork, diced small
1 cup med. shrimps, shelled
2 carrots, shreded fine
2 celery stalks, cut small
1/2 cabbage, sliced very thin
2 cup chicken stock
2 Tbs. light soy sauce
salt and pepper to taste
lemon slices
*
In a deep non-stick pan over medium heat, saute garlic in oil until lightly browned.
* Add onion, pork, prawns, carrots, celery, cabbage, 1 Tbs. soy sauce, salt and pepper.
*
Stir while cooking.
*
Cook for 5-8 minutes until vegetables are crisp-tender.
*
Take out vegetable and meat mixture.
*
Set aside.
*
In the same pan, boil chicken stock, 1 tablespoon soy sauce and a little salt and pepper.
*
When liquid is boiling gently, add the egg noodles.
*
Stir carefully until liquid has been absorbed and noodles are softer.
*
Gently stir in half of the vegetable mixture taking care not to mash the noodles.
*
When noodles are cooked, transfer to a serving platter and top with the rest of the vegetable mixture.
*
Serve with slices of lemon on the side.
YIELD: 8 SERVINGS
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BOURBON BALLS
1 cup finely chopped pecans
2 cups crushed vanilla wafers
1 cup confectioner's sugar
1 1/2 Tbs. unsweetened cocoa powder
3 Tbs. light corn syrup
1/2 cup bourbon
confectioner's sugar
*
Combine pecans, vanilla wafers, sugar, cocoa powder, corn syrup, and bourbon, mixing together well.
*
Using slightly dampened hands, shape mixture into 3/4" balls.
*
Roll candy balls in confectioner's sugar.
*
Store in a tightly covered container.
Yield: 42 servings
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SWEET AND SOUR SAUCE
1/4 cup cider vinegar
1 tsp. soy sauce
1/2 cup sugar
1 cup water or pineapple juice
1/2 tsp. finely grated gingerroot
1/2 garlic clove, crushed
2 Tbl. cornstarch, mixed with;
2 Tbl. cold water, to make a paste
salt
* Combine vinegar, 1 tsp. soy sauce, sugar, water, ginger and garlic in small saucepan.
* Bring to boil.
* Stir in cornstarch paste and simmer 5 minutes, or until thickened.
* Add salt, to taste.
* Serve warm.
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LUMPIA
"I was taught to make this recipe by a Fillipino friend, many years ago. It was her family speciality and it soon became a favorite in our home. We liked to make a large amount, so we could freeze enough for several meals. So always recycle your foam meat trays; wash and put them aside for 'Lumpia Day'. Place enough on a tray, to make a meal, then wrap with several layers of plastic wrap, or slide trays into freezer bags. Then freeze them for later use."
3 lb lean ground beef
1 1/2 lb pork sausage
2 eggs
6 carrots, peeled then finely grated
6 green onions, finely sliced
1 can water chestnuts, finely chopped
2 Tbsp. soy sauce
1 Tbsp. Worchestershire Sauce�
2 tsp. salt
1 1/2 tsps. pepper
50 egg roll wrappers
1 quart warm water
3 Tbsp. flour
Recycled foam trays, from the meat department
Filling;
* Chop and slice all the veggies.
* Mix all ingredients, EXCEPT last three, together in a large bowl.
"Wash your hands well, remove your rings... and mix with your hands."
* Place bowl into the refrigerator.
Assembly & Frying;
* Pour the warm water into a bowl and add the flour, using a wisk.
* Assemble your eggroll wrappers (place a dozen or so on a plate, for easy access).
* Have your stack of foam trays handy.
"My daughters and I loved doing this together. So, when I got to this point, everyone would gather at the table and we'd start assembling the lumpia."
* Keep your area dry. When you see water drips, wipe them up right away. You don't want your rolls wet, or they will stick together.
* Lay one wrapper in front of you.
* Take enough meat mixture to make a strip, about as big around as a womans little finger.
* Place this at the end of wrapper that is closest to you... leave 1 inch on each side with no meat.
* Roll away from you, just enough to cover meat.
* Dip your index & middle fingers into the warm water and flour mixture and run a wet line along the sides and top edges of the wrapper.
*
Fold the sides in, 3/4 of an inch. The water will work as a paste to hold the roll together.
* Dry you hands. It's a good idea to keep a dry town in your lap.
* Roll the lumpia to the top, keeping it fairly tight.
* If the top edge is drying out, then re-wet it and seal the roll.
* Place the finished roll, on a foam tray.
"Continue on this way. You can stack the lumpia, 3 high. But remember, they must be dry on the out side, or they'll stick together. Seal package and place in the freezer. Be sure to place a tray or two in the refrigerator, for tonight!"
* Heat vegetable oil, 1 inch deep, to 375�, replacing from time to time, so you maintain 1 inch of hot oil.
"I like an electric pan, so I can regulate the heat".
* Fry 4 to 6 at a time.
* When golden brown, use tongs to turn them over.
* Brown on other side.
* Drain, using several layers of paper towels. Change them, when they get too greasy.
Serve warm, with sweet and sour sauce.
NOTE: "When using lumpia from the freezer; remove the plastic covering, and thaw completely before frying."
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NEW YORK CHEESECAKE
Pre-heat oven to 350� F.
CRUMB CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
* Combine crumbs, sugar and butter in bowl.
* Transfer to a 9 inch springform pan; press firmly, & evenly, over bottom and 1 inch up sides.
CHEESECAKE:
3 (8 oz) pkgs cream cheese, at room temperature
1 1/4 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. fresh lemon juice
* Using electric mixer on medium speed; blend the cream cheese and sugar, in large bowl, until there are no lumps.
* Add eggs, vanilla and lemon juice and beat until well blended.
* Pour into prepared pan.
* Bake for 50 minutes or until puffed and golden.
* Remove from oven and gently place on a wire rack.
* Let it rest for 15 min.
* Increase oven temperature to 450� F.
TOPPING:
1 (16 oz) carton sour cream
1/4 cup sugar
1 tsp. vanilla
* Blend together sour cream, sugar and vanilla in small bowl.
* Spoon onto top of cheesecake, spreading evenly.
* Bake for about 10 minutes, until the topping is set.
* Transfer cheesecake to rack until it cools completely.
* Refrigerate overnight.
* Gently remove sides of springform pan.
* Slice and serve.
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CHOCOLATE ESPRESSO CHEESECAKE
CRUST:
9 oz. pkg chocolate wafer cookies
6 Tbsp. unsalted butter, melted, cooled
* Position rack in center of oven and preheat to 400�F.
* Grind cookies in processor.
* Add butter and process using on/off turns until crumbs are moist.
* Press crumbs on bottom and 1 1/2 inches up sides of 9-inch springform pan.
* Wrap outside of pan with foil.
FILLING:
2 Tbsp. instant espresso powder
1 Tbsp. water
3 8oz pkgs cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup unsalted butter, melted, cooled
1 Tbsp. finely ground coffee
6 oz bittersweet chocolate, chopped
1/4 cup whipping cream
* In small bowl, dissolve instant espresso in 1 Tbsp. water.
* Using electric mixer, beat cream cheese in large bowl until smooth.
* Add sugar and continue beating until mixture is light and fluffy.
* Add eggs, one at a time, beating well after each addition.
* Mix in espresso mixture, butter and coffee.
* Combine chocolate and cream in heavy small saucepan.
*
Stir over low heat until chocolate melts.
* Pour half of cheese filling into prepared crust.
* Drop 5 Tbsp. melted chocolate mixture by tablespoon around edge of filling, spacing evenly.
* Use small sharp knife to swirl chocolate into filling.
* Carefully pour remaining cheese filling over.
* Drop remaining chocolate mixture by tablespoon into center 6 inches of filling, spacing evenly.
* Swirl mixtures together using tip of knife.
* Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 min.
"Center will not be set."
* Cool on rack.
* Chill overnight.
* Run small sharp knife around edge of pan to loosen cheesecake.
* Release pan sides.
* Let stand at room temperature 30 min.
"This cake an be made 3 days ahead; keep refrigerated."
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YE'OLD HOMESTEAD BEANS
1/2 Lb. ground beef
1 Lb. bacon, chopped
1 medium onion, chopped
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1/2 Tbsp. pepper
1/3 cup sugar
1 Tbsp. mustard
1/2 Tbsp. chili powder
1 Tbsp. salt
1 can red kidney beans
1 can lima beans
1 can pork & beans
* Fry the beef, bacon and onions in a large pan.
* Drain off most of the fat, when the meat if throughly cooked.
* Add the brown sugar, ketchup, barbecue sauce, sugar, mustard, chili powder, salt & pepper.
* Mix well.
* Add the remaining ingredients.
* Bake at 350� F. for 1 hour.
Serves: 12
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LEMON MOUSSE WITH BERRIES
1 rounded cup of sugar
3/4 cup lemon juice, fresh is best
6 large egg yolks
2 large eggs
1 1/2 Tbsp lemon peel, grated
1 (12 oz) basket strawberries, halved
(quartered if large ones)
1 (6 oz) basket fresh blackberries
1 (6 oz) basket fresh blueberries
1 (6 oz) basket fresh raspberries
2 cups chilled whipping cream
8 whole strawberries
* Combine 1 cup sugar, lemon juice, yolks, eggs and lemon peel in large metal bowl.
* Set bowl over saucepan of simmering water (don't allow the bowl to touch water).
* Whisk until mixture thickens and thermometer inserted into mixture registers 160�F.
* Transfer lemon curd to another large bowl.
* Chill until cool, whisking occasionally.
* Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 Tbsp. sugar in another large bowl.
* Using electric mixer, beat 1-1/2 cups cream in medium bowl until "medium-firm" peaks form.
* Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
* Divide berry mixture into 8 dessert bowls.
* Cover with lemon mousse.
* Cover and refrigerate until well chilled.
* Using electric mixer, beat remaining 1/2 cup cream in medium bowl until "stiff" peaks form.
* Spoon a dollop of whipped cream onto each dessert.
* Garnish with a whole strawberry.
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COUNTRY HAM with RED EYE GRAVY
"This recipe is the cornerstone of Southern Breakfast"
SERVES: 2
2 8oz. country ham slices
1/2 cup prepared coffee
1/2 Tbsp. bourbon (optional)
4 hot biscuits
* Heat the ham slices in a heavy skillet.
* Remove them from the skillet and place them on a warm platter.
* Whisk the coffee (and Bourbon if used) in the skillet.
* Remove any bits of ham stuck to the pan.
* Bring to a boil then reduce heat to medium.
"Gravy will still be very thin."
* Put a ham slice and two open biscuits on a plate.
* Pour the hot gravy over the ham and biscuits.
"YEEEEE DOGGIE... now that's country!"
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CHICKEN A LA KING
SERVES: 4 - 6
2 cups cooked chicken, cubed
1 1/4 cups chicken broth
8 Tbsp. butter
1 cup fresh mushroons, sliced
8 Tbsp. flour
1 3/4 cup milk
1/4 cup pimentos, chopped
1 oz. sherry, optional
1 Tbsp. parsley, chopped
4-6 pieces of toast, buttered
* Melt the butter in a large, heavy skillet.
* Add the mushrooms and cook until limp.
* Whisk in the flour and cook for three minutes, stirring frequently.
* Whisk in the milk and broth.
* Bring to a boil.
* Reduce the heat, add the chicken, pimentos, and sherry (if used).
* Simmer for 25 minutes.
* Serve on quarted toast slices, garnished with parsley.
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TOLL HOUSE PARTY MIX
2 cups toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup caramels
1 2/3 to 2 cups NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate, Milk Chocolate, Butterscotch Flavored or Premier White Morsels
* Coat 13 x 9-inch baking pan with nonstick cooking spray.
* Combine cereal, pretzels, peanuts and caramels in large bowl.
* Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute.
* Stir.
"Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted."
* Pour over cereal mixture; stir to coat evenly.
* Spread mixture in prepared baking pan; cool for 30 to 45 minutes or until firm.
* Break into bite-size pieces.
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HOT TUNA HOAGIES
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 9 1/4 oz. can tuna (water pack), drained and broken into chunks
2 Tbls. mayonnaise or salad dressing
2 Tbls. buttermilk ranch, creamy cucumber, or creamy Parmesan salad dressing
2 hoagie buns, split and toasted
2 oz. cheddar cheese or Swiss cheese, thinly sliced
* In a medium mixing bowl toss together shredded cabbage with carrot and tuna.
* In a small mixing bowl stir together mayonnaise or salad dressing and ranch, cucumber, or Parmesan salad dressing.
* Toss salad dressing mixture with tuna mixture.
* Spread tuna mixture evenly on the four halves of the hoagie buns.
* Place on the unheated rack of a broiler pan.
* Broil 4 to 5 inches from the heat for 2 to 3 minutes or until heated through.
* Top with cheese.
* Broil 30 to 60 seconds more or until cheese melts.
Makes: 4 servings
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SUMMER BERRY COOLER
1 cup fresh strawberries
1/2 cup fresh raspberries
1/4 cup fresh blueberries
3/4 cup frozen apple juice concentrate
1 2/3 cups chilled carbonated water
1 recipe Berry Ice Cubes (see below)
* In blender container combine berries and apple juice concentrate.
* Cover and blend until smooth.
* Pour into pitcher and slowly stir in carbonated water.
* Pour over ice cubes or Berry Ice Cubes in tall, chilled glasses.
* Serve immediately.
Berry Ice Cubes:
* Fill 2 ice-cube trays with fresh berries (halve or quarter berries, if necessary).
* Add water.
* Freeze until firm.
Makes: 4 servings
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CREAMY LEMON-LIME COOLERS
1/2 cup sugar
1 envelope unsweetened lemon-lime Kool-Aid mix (or; black-cherry, cherry, strawberry, lemonade, orange, grape)
1 cup milk
1 small scoop vanilla ice cream
* Stir together sugar and fruit-flavored KoolAid mix.
* Store in a tightly covered container until ready to use.
* In a blender container combine milk, vanilla ice cream, and 1 to 2 tablespoons of the soft drink mixture.
* Cover and blend until smooth.
* Pour into a glass.
Makes: 1 (12-ounce) serving
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