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.

[Kitchen Witch]

Baked Beans
Yield: 8 to 10 servings

1 pound dry beans (navy beans, soldier beans, Great Northern beans, etc.)
1/3 pound salt pork
3 tablespoons molasses
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard

Wash the beans in a colander or strainer; pick over the beans to remove any pebbles or debris. Put in a large saucepan and add water to cover the beans by an inch. Soak overnight.

In the morning, bring the beans to a boil. Boil until the skins break when you blow across a few beans on a spoon. Place a layer of beans in the bottom of a crockery bean pot. Score the salt pork, cutting through the pork but leaving the rind intact. Place about 1/2 pound of the salt pork in the pot. Add most of the remaining beans and water. Place the remaining 1/4 pound of salt pork in the pot. Cover with the remaining beans. Add the molasses, brown sugar, salt, and mustard. Cover with additional water. Place the lid on the pot.

Bake in a 300 degrees F oven for at least 6 hours, adding water as needed. You may want to use a drip pan under the pot in the oven.

[Kitchen Witch]

String Beans
Yield: about 8 servings

2 pounds string beans
salted water
sprigs summer savory (about 1 teaspoon dried)
2 tablespoons butter or shortening
1 medium onion
2 to 3 cloves garlic
1 tablespoon superfine flour
1 teaspoon sugar
1 teaspoon vinegar
bouillon cube

In a saucepan cook string beans and summer savory; add enough salted water to barely cover. In a separate pan, melt butter; brown onion and garlic. Stir in flour; add sugar and vinegar. Slowly stir in water from the cooked beans (about 1 cup) to make sauce. Add bouillon cube and drained beans; save extra water to thin the sauce if needed.

[Kitchen Witch]

Cranberry Punch
Yield: Serves 12 to 14.

Chill all the ingredients before making this festive punch. If you prefer, use unsweetened cranberry/raspberry juice and sweeten to taste with superfine sugar.

2 bottles (32 ounces each) cranberry juice cocktail
1 quart orange juice
1 lemon, sliced and seeded
1 quart ginger ale

Just before serving, combine the chilled ingredients in a punch bowl. Add ice if you wish.

[Kitchen Witch]

Not only do the kids love to eat these - but they also love to help make them!


CHOCOLATE-DIPPED OREO POPS
MAKES 10

10 wooden sticks
10 double-stuffed Oreos
1 ½ c. (9 oz.) semisweet chips
1 ½ T. Crisco shortening
Decorations: sprinkles, jimmies, candies, etc.

Line baking sheet with waxed paper. Insert stick in each cookie. Melt chocolate and shortening. Dip cookies and lay on fork tines or thin rack on sheet. Sprinkle around the edges, and decorate. Let stand until set. Wrap in plastic wrap. Will store in fridge for 2 weeks.

[Kitchen Witch]

BANANA SPLIT COOKIE CAKE

3 c. milk
2 pkgs. instant vanilla pudding
¼ c. cocoa
2 pkgs. (18 oz. each) refrigerated chocolate chip cookie dough
1 jar (11.5 oz.) hot fudge sauce
2 bananas, cut into ¼-inch thick slices
2 ¼ c. heavy cream
2 T. sugar
8 maraschino cherries

Heat oven to 350* F. Stir milk into dry pudding and mix. Cover with plastic wrap; refrigerate at least 20 minutes or until ready to use. Coat a 9-inch spring form with cooking spray and spray 2 9-inch round cake tins. On medium speed, beat cocoa into cookie dough. Divide dough into 3 pieces. Press 1 piece into bottom of each pan. Bake 15 to 18 minutes or until set. Cool on racks 10 minutes. Remove from pans; cool completely. Transfer 2 T. sauce to plastic food bag and reserve. Return cookie to spring form pan. Spread with ½ c. sauce to within ½-inch of edges. Spread with ½ of pudding. Top with half of banana slices. Top with cookie. Repeat. End with cookie on top. Beat ¾ c. cream on high speed until soft peaks form. Spread over cookie. Cover with plastic. Refrigerate at least 8 hours. Beat remaining cream to stiff peak with 2 T. sugar. Frost cake. Save some for piping rosettes after drizzling with reserved sauce.
Dry cherries and decorate top of cake.

[Kitchen Witch]

CUPCAKE COOKIES

1 pkg. (14.4 oz.) graham cracker crumbs (3 ½ c. finely crushed graham crackers)
1 c. brown sugar
1 c. whipping cream
½ c. unsalted butter, melted
1 c. semisweet chocolate morsels
1 c. chopped pecans
1 c. chopped walnuts

Preheat oven to 375* F. Combine crumbs, sugar, cream and butter; stir in morsels and nuts until blended. Shape into 1-inch balls (about 1 T. dough). Place into miniature paper liners; place on baking sheet. Bake 10 minutes or until done, Let cool 1 minute on sheet before removing to rack to cool. Makes about 5 dozen.

[Kitchen Witch]

RUMAKI
MAKES 30 HORS D'OEUVRES

1 can (8 ozl) whole water chestnuts
1 can pineapple chunks
1 lb. chicken livers
1/2 lb. thinly sliced bacon

Marinade:
1/4 c. maple syrup
1/4 c. soy sauce
1/4 c. pineapple juice

Combine ingredients for marinade. Soak water chestnuts and pineapple chunks in marinade for 1 hour. Sprinkle livers with additional soy sauce; let stand, refrigerated, 1 hour. Cut bacon strips in half, Cut liver into bite-sized pieces.

Assemble: Place a piece of liver and a water chestnut on a half strip of bacon. Bring up ends of bacon forming a little bundle and secure with a toothpick.

Grill or boril until bacon is crisp.

Skewer marinated pineapple chunks and brill or broil.

If necessary, use remaining marinade to baste rumanki and pineapple. Serve together.

If desired, substitute ham for livers.

[Kitchen Witch]

CHEESE STUFFED MUSHROOMS
Makes 32 canapes

32 medium mushrooms
1 lb. Swiss, Cheddar or Provolone cheese (or other savory cheese), cut into 32 pieces
2 tubes refrigerated crescent rolls
1 egg
1 T. water

Remove stems from mushrooms and reserve for another recipe.

Place a cheese cube in each mushroom.

Separate crescent rolls into 8 pieces; cut each in half making 32 pieces.

Wrap one crescent piece around each mushroom.

Beat egg and water; brush over dough; place seam side down on baking sheet.

Preheat oven or toaster oven to 375* F. Bake 15 minutes or until golden.

At this point you may cool them, layer between sheets of foil and place in freezer container; seal and label and date. They may be frozen up to one week.

Twenty minutes before serving, remove from freezer (whatever the amount is you want to use) and heat in moderate oven or toaster oven 15 minutes or until heated through.

Serve with Mustard Sour Cream Dip - makes 1 cup

Combine 1 tub (8 oz.) sour cream, 2 T. prepared mustard, 1 T. prepared horseradish and freshly grated pepper (to taste) in small bowl; mix well. cover with plastic wrap and refrigerate until serving.

[Kitchen Witch]

CREAMY APRICOT PIE
Makes 6 to 8 servings

1 15-ounce can apricot halves
1 egg yolk
1 12-ounce can evaporated milk
1 4-serving package cook-and-serve vanilla pudding mix
1 9-inch pastry shell, baked
2 teaspoons cornstarch
1 5 1/4-ounce can apricot nectar (2/3 cup)
1/4 cup sliced almonds, toasted

Drain apricots, reserving 1/2 cup juice; set apricots aside.

In a saucepan, combine egg yolk, evaporated milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2cup apricots; add to pudding. Pour into pastry shell. Refrigerate.

Make glaze by combining cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.

[Kitchen Witch]

FAST AND FRESH APRICOT ICE CREAM

Makes about 4 1/2 cups


1 quart vanilla ice cream, softened
1 pound ripe, fresh apricots (2 cups finely chopped)

Quickly stir ice cream and apricots together in large bowl to combine. Spoon into freezer container. Freeze for 1 hour; stir mixture to get an even distribution of apricots. Return to freezer and freeze for 3 hours or until firm. Place ice cream in refrigerator 15 minutes before serving to soften slightly.

[Kitchen Witch]

FRESH APRICOT ICE CREAM
Makes about 2 quarts

1 12-ounce can fat-free evaporated milk
1 envelope plain gelatin
3/4 cup granulated sugar
11/2 cups finely diced, ripe fresh apricots (about3/4pound)
1 12-ounce can apricot nectar (11/2 cups)
2 cups plain low-fat yogurt
1 teaspoon vanilla or 1/2 teaspoon grated orange peel (orange part only)
7 pounds small ice cubes
1 cup rock salt or table salt, according to ice cream maker directions

Combine milk and gelatin in large saucepan. Heat on medium heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla.

Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

[Kitchen Witch]

GREEN FLUFF

2 packages instant pistachio pudding
2 8 oz or 1 16 oz container cool whip
1 can crushed pineapple, drained
1 package small marshmallows (can use colored marshmallows.)

Place the pudding and cool whip in a bowl and begin to blend until mixed. Add the crushed pineapple and marshmallows and continue to blend until all the pudding is well blended. Place in icebox for up to 2 hours for the flavors to incorporate. I have served this at many picnics and church functions and there is not a drop of it left. You can use fruit cocktail if you prefer instead of crushed pineapple.

[Kitchen Witch]

ANGEL FOOD CHERRY CAKE

1 box angel food cake mix
1 can cherry pie filling
1 small tub cool whip free

Mix the pie filling and dry cake mix; place in a 9x13 un-greased pan, and
bake at 350 for 30 minutes. Cool completely and top with cool whip.

VARIATIONS - blueberry pie filling, can crushed pineapple (undrained), etc.

[Kitchen Witch]

EARTHQUAKE CAKE


1 box German chocolate cake (without pudding)
1 cup coconut
1 cup pecan pieces
4 cup powdered sugar
2 Tbsp cocoa
6 Tbsp cola drink
1 cup butter or oleo
1 (8 oz) pkg cream cheese


Prepare cake mix following instructions on back. Lightly grease bottoms and sides of a 9"x13" pan. Sprinkle coconut and nuts over the bottom of the pan. Pour cake batter over them. Combine 1/2 c melted butter, cream cheese, and 2 cups powdered sugar. Beat until smooth. Spoon over cake. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Cool.

Frosting: Combine cocoa, cola, and 1/2 cup butter in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining 2 cups powdered sugar. Beat until smooth. Ice cake.

[Kitchen Witch]

BAKED POTATO SALAD
Serves 6

This recipe uses favorite baked potato toppings and turns them into dressing for a potato salad.

2 pounds new white potatoes
2 tablespoons red wine vinegar
1/4 cup sour cream
2 tablespoons each: plain yogurt, milk
Salt, freshly ground pepper
6 strips thick-cut bacon, cooked, crumbled
1/2 cup chopped chives

1. Cover potatoes with cold water; heat to a boil. Cook, uncovered, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

2. Quarter potatoes while still warm. Place in medium serving bowl. Toss potatoes with vinegar; set aside.

3. Blend sour cream, yogurt, milk and salt and pepper to taste in small bowl. Add to potatoes; toss to coat. Mix in bacon and chives. Refrigerate salad for at least 1 hour. Bring to room temperature before serving.

[Kitchen Witch]

CREAMSICLE PIE

8 oz. cream cheese
16 oz. Cool Whip, thawed
1 cup orange juice
1 (4-serving-size) vanilla instant pudding, regular or sugar free
1 (4-serving-size) orange Jell-o, regular or sugar free
2 small Ready-Crusts (graham cracker or vanilla wafer) or one 10 inch crust

Soften cream cheese to room temperature. Beat with electric mixer until very soft and creamy. Mix with thawed Cool Whip; blend until creamy. Add orange juice and blend with mixer until thoroughly incorporated. Set aside.

Make the orange Jell-o as follows: Add Jell-o to 3/4 cup boiling water. Stir
to completely dissolve, may take several minutes. Add 6-8 ice cubes and
stir until the Jell-o starts to thicken. If necessary, add more ice until Jell-o
starts to thicken. Remove any un-melted ice cubes. Set aside.

Sprinkle dry pudding mix into cream cheese mixture, blending well. Add
soft-set orange Jell-o, mix till well blended.

Divide between the two pie crusts, or heap into the large one; chill several hours before serving. Very rich, a small piece will do. It keeps well.

[Kitchen Witch]

FINGERLING POTATO SALAD WITH TARRAGON
Serves 6

The tender little potatoes known as fingerlings have a creamy texture that needs little embellishment.

2 pounds fingerling potatoes
3 tablespoons tarragon vinegar or white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon each: salt, freshly ground pepper
1/2 cup extra-virgin olive oil
1 each, minced: shallot, clove garlic
2 tablespoons minced parsley
1 tablespoon minced tarragon

1. Place potatoes in large pot; fill with cold water to cover. Heat to a boil; simmer until potatoes are tender when pierced with thin end of knife, about 15 minutes. Drain; set aside to cool slightly. Slice.

2. Toss potatoes with 2 tablespoons of the vinegar. Whisk together remaining vinegar, mustard, salt and pepper in small bowl. Slowly whisk in olive oil. Add shallot and garlic; whisk to combine. Pour over potatoes; gently toss to coat. Add parsley and tarragon; toss. Serve at room temperature.

[Kitchen Witch]

FROZEN FRUIT SALAD

One 6 oz. can of frozen lemonade concentrate
Two 6 oz. cans of frozen orange juice (or One 12 oz can)
One large can frozen strawberries (sweetened or unsweetened)
One large can fruit cocktail and juice (heavy or lite syrup)
Two small cans of mandarin oranges
One can of 7-Up or similar lemon-lime soda

Stir together in big bowl and freeze for at least 8 hours; scoop out into
bowls or cups using ice cream scoop .

[Kitchen Witch]

MOCK GERMAN CHOCOLATE CAKE

1 pkg white cake mix
1 pkg instant chocolate pudding mix
3 egg whites
2 c milk

Mix together and beat 4 minutes. Add:
1 tsp vanilla
1 tsp red food coloring

Bake at 350 degrees for 35 to 40 minutes in a 9" x 13" pan. Frost as desired.

[Kitchen Witch]

MOZZARELLA STUFFED CHERRY TOMATOES

12 cherry tomatoes
Salt, to taste
1 tablespoon grated parmesan
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
8-ounces fresh buffalo-milk mozzarella, diced
12 basil leaves

Cut a thin slice off the top of each tomato. Use a melon baller to remove the inside flesh and seeds of each tomato, leaving a shell intact. Lightly salt the inside of the tomatoes and set, cut side down, on a paper towel to drain.

Turn tomatoes right side up and place about 1/4 teaspoon parmesan cheese in the bottom of each. Combine the oil and vinegar and place about 1/4 teaspoon of this mixture in each tomato shell. Then fill with diced mozzarella.

Garnish each with a basil leaf and serve.

[Dainty Dish]

Dear K.W., All of these are recipes I would like to keep, but there are so many to copy....You need to put together a cookbook! Oh well, I will start copying now so I can get done by Memorial Day!! There are several I can't wait to try!!!!
Your Friend,
DD

[Kitchen Witch]

DD - So far I have 18 done and 2 new ones started! Keeps me busy now that I am "retired"! Save time - open a word document in your computer and copy/paste what you want - much, much easier!!! Give a holler if you need help with it! KW