It's That Time Of The Year Again...

[Kitchen Witch]

It's that time of the year again! We have made it through another winter, the holidays are over, we've passed the Superbowl festivities, Valentine's Day, St. Patrick's Day, St. Joseph's Day, Lent and Easter.

Although it seems like there are no "holidays" for some time yet - this is the time of the year for all those bridal showers, baby showers, weddings, First Holy Communion, confirmations, graduations from Pre-K, kindergarden, junior high, high school, college, etc. Halls will be rented, parties will be planned for home, barbecues will be planned - and the menus are worth sharing!

Please share your favorite recipes and/or party tips with us here in this thread. All are welcomed - from appetizers to desserts!



Kitchen Witch


NOTE: For quantity cooking you can use the SEARCH for looking at recipes under COOKING FOR A CROWD - there are many there.

[Kitchen Witch]

RICE SALAD
SERVES 6

1 cup brown rice
1 1/2 cups water

VINAIGRETTE
6 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon red wine vinegar
3 garlic cloves, minced
Salt and pepper - to taste
1 tablespoon soy sauce
Pinch cayenne or to taste
1 teaspoon basil

1/2 cup pineapple, chopped
2 scallions. chopped finely
1/4 medium green bell pepper, diced
1/4 cup raisins, optional
1 medium carrot, julienned


Rinse rice and drain well. Combine rice and water. Bring to boil, reduce heat and simmer 45 minutes or until the rice is cooked and water has been absorbed. Meanwhile, combine vinaigrette ingredients; mix well. While rice is still hot, add to vinaigrette; stir well. Add vegetables toss to coat. Cover tightly. Refrigerate until ready to serve.

VARIATION: Substitute lemon juice with orange juice.



NO-BREAD SANDWICHES

EGG SALAD FILLING:
3 large eggs, hard cooked
1/3 cup celery, minced
Hot pepper sauce to taste
Mayonnaise to moisten

Combine; refrigerate at least 1 hour for flavors to blend.

SANDWICH:
8 slices Monterey jack cheese
4 slices tomato, sliced thin
4 lettuce leaves
Salt and pepper, to taste

Spread 4 of the cheese slices with filling. Place tomato slices on top of filling. Top with lettuce leaves and salt and pepper to taste. Cover with remaining cheese slices. Serve on individual plates with pickles and olives.



DILL DIP IN RYE BREAD

1 cup mayonnaise
1 cup sour cream
2 tablespoons dill weed
2 tablespoons onion flakes
2 tablespoons parsley flakes

Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl saving the bread to dip into the sauce. When ready to serve put the dip inside the bread arange the bread pieces around the 'bowl'. When the pieces are gone slice rip or tear the remaining crust and eat.


SHRIMP CHEESE ROLL

1 1/2 cup Muenster cheese (shredded)
1 cup cooked shrimp
1/4 cup green onion, sliced thin
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube Crescent rolls
1 tablespoon butter, melted
1 egg yolk mixed with 1 tablespoon water

In large bowl stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll crescent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with lightly floured rolling pin, roll out to 14 X 9-inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as jelly roll. Firmly pinch seam and ends together then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yolk mixture. Bake in preheated oven 400* F. for 25 minutes or until golden brown. Cool on rack 20 minutes. With sharp knife cut in 1/2 inch slices. Makes 28.



CAJUN GRILLED SPLIT SAUSAGES

1 pkg. (16-oz.) hot sausage links
1/2 tbsp. cajun seasoning

Split sausage links lengthwise, leaving both sides attached. Lightly sprinkle Cajun seasoning evenly over sausages. Grill for 10-12 minutes until thoroughly heated.

[Kitchen Witch]

BAKED PENNE AND SMOKED SAUSAGE

1 pkg. (16 oz.) smoked sausage
1 (10 3/4 oz.) can cream of celery Soup
2 1/2 cups milk
2 1/2 cups (8 oz.) uncooked penne pasta
1 cup shredded mozzarella cheese
1 1/2 cups French's Cheddar French Fried Onions
1 cup frozen peas

Heat oven to 375°F. Cut sausage into 1/4" slices and brown in skillet; drain. Combine soup and milk in 3-qt. casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French Fried Onions and peas. Bake 45 minutes covered tightly with foil. Uncover and top with remaining cheese and onions. Bake 3 minutes until golden. Let stand for 5 minutes before serving.


SAUSAGE KEBOBS

1 pkg. (1-lb.) smoked sausage, sliced 1" thick
1 bottle (8-oz.) Italian salad dressing
Fresh vegetables:
1 bell pepper, cut into 1.5" pieces
2 ears corn, broken into thirds
6 cherry tomatoes
3 new potatoes, halved
2 zucchinis, sliced 1" thick
6 large mushrooms

1. Build skewers alternating sausage and vegetables. Dip the kebobs into salad dressing. Grill or broil for 4 minutes each side, basting frequently with remaining salad dressing.
2. Variation: For spicier kebobs, marinate vegetables and smoked sausage in salad dressing for 30 minutes, then build skewers.
3. If using corn or potatoes, tenderize in boiling water for 3-5 minutes before building skewers.


TASTY MINI-REUBENS

2 cans (14.4-oz. each) sauerkraut, drained
2 cups Swiss cheese, shredded
1/2 cup mayonnaise
2 loaves cocktail rye or thin slices of rye bread, quartered
Yellow mustard
Horseradish sauce
1 lb. summer sausage, sliced thin

Mix sauerkraut, Swiss cheese, and mayonnaise together in a bowl. Spread rye slices with yellow mustard and/or horseradish. Place a heaping tablespoon of the sauerkraut mixture on bread and cover with pieces of sliced summer sausage. Broil until cheese melts and top with an additional slice of bread.



CREAMY HAM AND POTATO BAKE

2 cups potato, diced, cooked
2 cups ham, cubed
1 cup Cheddar cheese, grated
2 tbsp. pimento, chopped
1 tsp. dry mustard
dash cayenne pepper

Combine all ingredients in a 1 1/2 quart casserole. Cover with waxed paper. Microwave at 50% power (medium) for 8 - 10 minutes or until cheese just begins to melt. Stir occasionally. Allow to stand 5 - 10 minutes before serving.

[Kitchen Witch]

APPLE GLAZED SAUSAGES

1/4 cup apple juice
1/4 cup apple jelly
2 tbsp. maple syrup
6 sausage links

In a saucepan combine apple juice, apple jelly and syrup. Stir over medium heat until well blended. Place links on 2 foil sheets and evenly distribute glaze. Fold foil to create a pouch. Grill for 10-12 minutes until thoroughly heated.




SAUSAGE FAJITAS

4 oz. smoked sausage
4 oz. red bell pepper and green bell pepper, sliced into strips
4 oz. onion, sliced
4 flour tortillas

Grill smoked sausage, peppers and onion on flat top or in saute' pan until heated through. Diagonally slice sausage into 1/4 inch slices. Place peppers, onions and sausage slices on red hot cast iron skillet and serve immediately with warmed tortillas. Serve with sides of salsa, shredded cheese, sour cream and guacamole.

[Kitchen Witch]

BING CHERRY PARFAIT PIE

1 small package cherry Jell-O
1 cups hot cherry syrup
1/4 cups cold water
1 pint vanilla ice cream (or black cherry)
1 (16 ounce) can dark sweet cherries, drained
1 baked 9-inch pie shell, cooled

Dissolve Jell-O in hot cherry syrup. Add cold water.
Cut ice cream into six chunks; add to Jell-O mixture and stir until melted. Chill mixture until it begins to thicken and mound when spooned, 20 to 30 minutes, then fold in cherries. Turn into pie shell. Chill until firm (20 to 25 minutes).

NOTE: Frozen strawberries can be substituted.



CHERRY SHEET CAKE

1 small box cherry gelatin
1 (18.25 ounce) box cherry cake mix
1 envelope Dream Whip®
1 small box vanilla instant pudding
1 1/2 cup cold milk
1 teaspoon vanilla extract

Dissolve gelatin in 3/4 cup boiling water; set aside. Prepare cake mix using package directions. Bake in 13 x 9-inch baking dish. Cool for 20 to 25 minutes.
Pierce cake with fork at 1/2-inch intervals. Pour gelatin over cake. Place in refrigerator. Combine remaining ingredients in deep chilled bowl. Whip until stiff. Spread over cake. Refrigerate for several hours.




CREAMY CHERRY SALAD SUPREME

1 (3 ounce) box raspberry Jell-O
1 cup hot water
1 (21 ounce) can cherry pie filling
1 (3 ounce) box lemon Jell-O gelatin
1 cup hot water
1 (8 ounce) can crushed pineapple, undrained
1 (3 ounce) package cream cheese
1/3 cup Kraft salad dressing
1 (8 ounce) container Cool Whip, thawed
1 cup miniature marshmallows
1/2 cup chopped pecans, toasted

First Layer: Dissolve raspberry gelatin mix with 1 cup hot water. Add cherry pie filling. Pour into glass dish (9-inch square). Chill until almost set.

Second Layer: Dissolve lemon gelatin mix with 1 cup hot water.
In a separate bowl, mix together cream cheese and salad dressing. Slowly stir lemon gelatin into cream cheese/salad dressing mixture, and add undrained crushed pineapple. Fold in Cool Whip and miniature marshmallows. Pour lemon mixture onto raspberry/cherry layer. Sprinkle toasted chopped pecans on top. Chill for 2 hours.

[Kitchen Witch]

DOUBLE CHERRY REFRIGERATOR SHEET CAKE

1 3-ounce box cherry Jell-O
1 cherry-flavored cake mix*

Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature.
Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool cake 20 to 25 minutes.
Poke deep holes through top of warm cake while it is still in pan with meat fork or wooden pick, spacing holes about one half inch apart. With a cup, slowly pour Jell-O mixture into holes. Refrigerate cake while preparing topping.

Topping
1 envelope whipped topping mix, 2 to 2 1/2 cups yield
1 (4-serving size) box vanilla instant pudding mix
1 1/2 cups cold milk
1 teaspoon vanilla extract
In a chilled, deep bowl, blend whipped topping mix, instant pudding, cold milk and vanilla extract until stiff, 3 to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen.
Serves 16 to 20.

[Kitchen Witch]

SPAGHETTI Q

12 oz. spaghetti, uncooked
2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 lb. lean ground beef
1-3/4 cups (15-oz. can) tomato sauce
1 cup barbecue sauce
1 cup chopped tomato
1/2 cup chopped fresh parsley or 1 tablespoon dried parsley leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper

In large skillet over medium heat, heat oil. Add onion and garlic; cook until soft, about 3 minutes. Add meat; cook until brown. Drain; add remaining ingredients except pasta. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes. Meanwhile, cook pasta according to package directions; drain. Serve hot pasta with sauce; serve immediately.4 to 6 servings.

[Kitchen Witch]

WARM ITALIAN-STYLE RICE SALAD

1 cup long grain enriched white rice
3/4 lb boneless, skinless, chicken breast
4 tbsps olive oil, divided
4 tbsps soy sauce, divided
1 pkg 9 oz cut green beans, frozen
1 tsp sugar
1 cup red bell pepper, diced
1 can 2-¼ oz. sliced ripe olives, rinsed and drained
1/3 cup fresh parsley, chopped
1/3 cup green onion, sliced

Prepare rice according to package directions. Brown chicken in 1 tablespoon hot oil in large skillet over medium-high heat. Stir in 2 tablespoons water, 2 tablespoons soy sauce and green beans. Reduce heat; simmer, covered, 5 minutes, stirring twice. Meanwhile, stir together remaining 2 tablespoons soy sauce, 3 tablespoons oil and sugar until sugar dissolves. Drain chicken mixture; toss together with rice, soy mixture and remaining four ingredients until combined.




THREE BEAN SALAD

1/2 cup light corn syrup
1/2 cup oil
1/2 cup cider vinegar
1/2 cup sugar
1 tsp salt
1 tsp prepared mustard
1/4 tsp black pepper
1 15-oz. can cut green beans
1 15-oz can cut yellow beans
1 15-oz. can red kidney beans
1/2 red onion, sliced thin
1 roasted red pepper, cut into strips

Drain beans can combine with onion and red pepper.

Combine all marinade ingredient and pour over beans.

Cover and refrigerate several hours or overnight.

[Kitchen Witch]

LEMON-APPLE COLESLAW
SERVES 4

8 c. shredded cabbage
2 apples, chopped
2 carrots, shredded
1/3 c. mayonnaise
1 T. sugar
2 T. minced onion
1 t. grated lemon rind
2 T. fresh lemon juice
¼ t. salt
¼ t. pepper

Cover and chill 1 hour.



UN-TUNA SALAD
SERVES 4

1 can (15 oz.) garbanzo beans, drained, mashed
2 scallions, chopped
2 T. mayonnaise
2 t. Dijon-style mustard
1 T. sweet pickle relish
Salt, pepper

Serve as salad on lettuce leaves, on bread or crackers, or stuff tomatoes, radishes or celery. Tastes best the same day it is made.




SOUTHERN-STYLE POTATO SALAD
SEVES 8

4 lb. potatoes, cook, drain, cool
3 hard boiled eggs
1 c. mayo
½ c. sour cream
¼ c. celery
2 T. onion
2 T. sweet relish
1 T. mustard
1 t. salt
1/8 t. pepper
½ lb. bacon, crumbled
Garnish with grape tomatoes

Sprinkle with bacon just before serving.


RICE-CABBAGE SALAD WITH HONEY-DIJON VINAIGRETTE

½ c. uncooked brown rice
½ t. salt
2 green onions, chopped
1 c. coleslaw mix
4 pecan halves, toasted and chopped
Honey-Dijon Vinaigrette

Prepare rice as directed using salt. Cool. Combine with 4 T. vinaigrette. May be prepared a day ahead.

HONEY-DIJON VINAIGRETTE

1/3 c. olive oil
3 T. fresh lemon juice
3 T. rice wine vinegar
2 T. honey
1 t. Dijon mustard
½ T. salt

Process. Chill until ready to serve.

[Kitchen Witch]

ROASTER PEPPERS AND OLIVES
MAKES 6 CUPS

2 med. red bell peppers
2 med. yellow bell peppers
1 jar (8 oz.) brine-cured kalamata olives, drained
1 jar (8 oz.) brine-cured green olives, drained
2 T. coarsely chopped fresh rosemary
2 cloves garlic, sliced
½ t. crushed red pepper
1 c. olive oil

Heat oven to 450* F. Line baking sheet with foil; place peppers cut side down. Roast 25 to 30 minutes until charred and soft. Place in a plastic bag and let stand 10 minutes. When cool enough to handle, peel off skin and cut into strips. Toss all ingredients. Divide between clean jars. Add a sprig or two of fresh rosemary to each jar. Cover and refrigerate at least 2 days for flavors to develop. Will keep for one week in fridge.



FRESH PEAR SALAD WITH ASIAN SESAME DRESSING
SERVES 6

2 c. shredded red cabbage
2 c. shredded romaine
3 Bartlett pears, sliced
1 c. shredded carrot
1 green onion, chopped

2 t. toasted sesame seeds
Asian Sesame Dressing (recipe follows)

Assemble salad. Whisk dressing ingredients. Sprinkle with seeds.

ASIAN SESAME DRESSING
MAKES ½ C.

¼ c. vegetable oil
2 T. white wine vinegar
1 T. soy sauce
2 t. sugar
½ t. sesame oil
¼ t. dried crushed red pepper



MARINATED VEGETABLE SALAD

¼ lb. fresh snow peas
4 cherry tomatoes, halved
1 medium carrot, thinly sliced
½ medium zucchini, thinly sliced
2 T. vinegar
1 T. vegetable oil
1 ½ t. sugar
Dash celery seeds
Dash dry mustard
Dash paprika
1 T. feta cheese, crumbled, for serving

Steam snow peas until crisp-tender; cover and chill thoroughly. Marinate for 8 hours or overnight before serving.



BEST BARBECUE COLESLAW

½ c. sugar
½ c. mayonnaise
¼ c. milk
¼ c. buttermilk
2 ½ T. lemon juice
1 ½ T. white vinegar
½ t. salt
1/8 t. pepper
1 ¼ lbs. finely shredded cabbage
1 carrot, shredded

Whisk dressing ingredients; add veggies, toss to coat. Cover and chill at least 2 hours.

[Kitchen Witch]

FOUR FLAVORFUL FILLINGS FOR CRESCENT ROLLS

Roll Crescents around these cheesy fillings by placing about 1 tablespoon of the filling on the shorter side of each dough triangle before rolling. Each filling recipe makes enough for one (8-oz.) can of Crescent Rolls. Serve warm.

Mozzarella and Herb
Combine:
1/2 cup (2 oz.) shredded mozzarella cheese
1 teaspoon minced fresh basil or oregano


Cheese and Parsley
Combine:

1/2 cup (2 oz.) shredded Muenster or Havarti cheese
2 teaspoons minced fresh parsley


Cheddar and Onion
Combine:
1/2 cup (2 oz.) shredded Cheddar cheese
1 tablespoon chopped green onion


South of the Border
Combine:
1/2 cup (2 oz.) shredded Monterey Jack cheese
2 tablespoons chopped green chiles


Bake 350* F. until done.

[Kitchen Witch]

CHICKEN CRESCENT CALZONES

For the finishing touch to these nourishing chicken crescents, ladle on some gravy and garnish with paprika and green onions.
?
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 (2-oz.) slices oven-roasted chicken (from deli)
4 (1-oz.) slices Monterey Jack cheese
1 (8-oz.) can Green Giant® Mushroom Pieces and Stems, drained
1 egg, beaten
1/2 cup Progresso® Plain Bread Crumbs
1 (12-oz.) jar chicken gravy
1/4 cup sliced green onions
1/4 teaspoon paprika


?
1. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray.
2. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6x5-inch rectangle. Top each rectangle to within 1/2 inch of edge with slice of chicken, slice of cheese and 1 tablespoon of the mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on sprayed cookie sheet.
3. Bake at 375°F. for 20 to 25 minutes or until deep golden brown.
4. Meanwhile, in medium saucepan, combine gravy and reserved mushrooms; cook over medium heat until hot, stirring occasionally. Serve gravy over calzones; sprinkle with onions and paprika.



Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, unroll dough and press into 20x6-inch rectangle, sealing perforations. Cut into 4 equal pieces. Continue as directed.

[Kitchen Witch]

BROCCOLI-CHEESE SQUARES

1/2 cup uncooked instant white rice
1/2 cup water
1 (10-oz.) pkg. Green Giant® Frozen Broccoli in Cheese Flavored Sauce, thawed*
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 tablespoon butter or margarine, melted
2 tablespoons grated Parmesan cheese



1. Heat oven to 350°F. Lightly grease cookie sheet. Cook rice in water as directed on package.
2. In medium bowl, combine cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan cheese, salt and pepper; mix well.
3. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6x3 1/2-inch rectangle. Mound generous 1/3 cup broccoli mixture evenly onto one end of each dough rectangle. Fold and stretch dough over filling; press edges to seal. (Squares will be very full.) With tines of fork, crimp edges. Place on greased cookie sheet. Brush with butter; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 350°F. for 19 to 24 minutes or until golden brown.



* To quickly thaw broccoli, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed.

[Kitchen Witch]

PARMESAN CRESECENT -TOPPED CHICKEN A LA KING

Crescent rolls and chicken breasts provide a new angle to chicken à la king.

CASSEROLE:
2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant® Frozen Cut Green Beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese
TOPPING:
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese



1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

[Kitchen Witch]

CRUNCHY NACHO DOGS

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 (3/4-oz.) slices American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips


1. Heat oven to 375°F. Lightly grease cookie sheet. Separate dough into 4 rectangles; firmly press perforations to seal.
2. Place cheese slices on rectangles; place hot dog in center of each. Fold short sides of dough over hot dogs; roll up each. Press edges to seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam side down, on greased cookie sheet.
3. Bake at 375°F. for 15 to 22 minutes or until deep golden brown. If desired, serve with ketchup, salsa or sour cream.

[Kitchen Witch]

UNFORGETTABLE CHICKEN CASSEROLE
SERVES 6 TO 8

3 c. chopped deli-roasted chicken
2 c. finely chopped celery
1 c. grated Cheddar
½ c. slivered almonds
½ c. sour cream
½ c. mayonnaise
1 can (10 ¾ oz.) cream of chicken soup
1 can (4 oz.) water chestnuts, drained and chopped
1 ½ c. French fried onion rings

Combine all ingredients (except onion rings); spoon into lightly greased 11 X 7-inch baking dish. Bake at 350* F. for 40 minutes; sprinkle onion rings evenly over top and bake 5 minutes longer or until bubbly around the edges. Let stand 1o minutes before serving.




SWEET POTATO CHICKEN PIE

?CRUST?:
2 (18 oz.) cans yams, drained or 3 fresh cooked yams
1/2 t. nutmeg
1/4 t. allspice
1/4 t. salt, optional
2 T. butter, melted
1 T. sherry, optional

Mash soft yams well adding spices with melted butter and sherry. Line a 9 inch pie plate, building up the edges.

FILLING:
2 T. butter
1 med. onion, sliced or minced
1 or 2 (3 oz.) cans sliced mushrooms, drained
1/2 c. quartered lg. stuffed olives, optional
1 can cream of mushroom or celery soup, undiluted
Dash of pepper
2 c. cooked chicken, cubed

Sauté minced onion in skillet with butter until tender. Add mushrooms with their liquid and the remaining ingredients, stirring occasionally. Pour mixture into yam pie crust. Bake 30 minutes in 350* F. oven.

[Kitchen Witch]

SPOONBREAD WITH SIMPLE CHORIZO
SERVES 8

Simple Chorizo
2 c. cornmeal
4 c. milk
2 garlic cloves, minced
¼ c. butter
1 ½ t. salt
4 large eggs, separated
2 t. baking powder
1 ½ c. (6 oz.) Monterey Jack, shredded

Cook and drain Simple Chorizo; drain well. Place cornmeal in large bowl. Heat milk and garlic - do not boil. Pour over cornmeal; stir until smooth, add butter and salt; blend well. Let stand 20 minutes. Lightly beat egg yolks. Add yolks, baking powder and cheese with chorizo to cornmeal; blend well. Beat white to stiff peak; fold in gently. Pour into lightly greased 13 X 9-inch baking pan. Bake 375* F. for 25 to 20 minutes or until lightly browned.

SIMPLE CHORIZO:
1 lb. ground pork
1 clove garlic, minced
2 t. crushed red pepper
1 ½ t. cinnamon
1 ¼ t. salt
1 t. coriander
2 t. oregano

Will keep in fridge up to 3 days; freezes well for one month.





TOMATO FLORENTINE QUICHE
MAKES 6 TO 8 SERVINGS

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained very well
1 can (14.5 oz.) petite diced tomatoes, drained
2 T. Italian seasoned bread crumbs
3 large eggs
1 c. half-and-half
4 slices bacon, crumbles
½ c. shredded mozzarella
½ c. shredded Cheddar
1 t. pesto seasoning or basil
¼ t. ground red pepper
1 unbaked 9-inch deep dish pie crust

Toss tomatoes and breadcrumbs. Combine spinach with eggs, half-and-half, bacon, cheeses and seasoning. Gently fold in tomato mixture. Pour into pie crust; place on baking sheet. Bake in preheated 350* F. oven 50 to 60 minutes. Let stand 20 minutes before cutting.

[Kitchen Witch]

HAM AND CHEESE STRATA

8 slices bread - white, wheat or rye - quartered diagonally
2 c. sliced or cubed cooked ham, turkey or chicken
1 pkg. (10 oz.) frozen vegetables, thawed, patted dry
2 c . shredded cheese of choice
8 eggs
2 c. milk
2 T. Dijon mustard
½ t. thyme
½ t. salt
¼ t. pepper

Spray 13 X 9-inch pan. Alternately layer half of bread and half of meat; sprinkle with half of frozen veggies and half of cheese. Repeat with remaining bread, meat and veggies. Whisk together remaining ingredients; pour over casserole. Sprinkle with remaining cheese. Cover and let stand 15 minutes. Uncover and bake at 375* F. until cooked through, 45 minutes.




LAZY PIEROGI

2 (16 ounce) cans sauerkraut
1/4 cup butter
1/2 pound mushrooms
2 large onions, cut in half, then sliced
2 cans cream of mushroom soup
1 tablespoon granulated sugar
1 (16 ounce) container sour cream
1 pound spiral noodles, cooked and drained

Rinse sauerkraut well, then drain. Chop up and put into a frying pan over low heat to dry it, turning often. Set aside.
Melt butter; fry onions (do not brown) and mushrooms. Add to sauerkraut and add sugar. Simmer for a few minutes.
Combine sauerkraut mixture, mushroom soup and sour cream. Mix in noodles. Place in a 9 x 13-inch baking pan.
Bake at 350 degrees F for 40 minutes.