The Red, White and Blue and Canada Day!

[Kitchen Witch]

FLUFFY GRASSHOPPER PIE

2 cups finely crushed cream-filled chocolate sandwich cookies (about 20 cookies)
1/4 cup margarine or butter, soft
1 (8 ounce) cream cheese, softened
1 (14 pounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 tablespoons lemon juice
1/4 cup green cream de menthe
1/4 cup white cream de cacao
1 (4 ounce) container frozen whipped topping, thawed (1 3/4 cups)

Combine crumbs and margarine; press firmly on bottom and up side to rim of buttered 9 inch pie plate. Chill. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and liqueurs. Fold in whipped topping. Chill 20 minutes; pour into crust. Chill or freeze for 4 hours or until set. Garnish as desired. Refrigerate leftovers.

[Kitchen Witch]

Sweet and Sour Barbecued Ribs

1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion, chopped
1/2 ts Salt
1/2 ts Pepper
6 lb Back Ribs

Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.

[Kitchen Witch]

GRILLED VEGETABLE MEDLEY

1 tbs fresh minced parsley
1/2 tsp garlic powder
1/4 tsp ground black pepper
3 tbs apple cider vinegar
1 tbs olive oil
18 baby yellow squash (about 1/2 lb)
1 large sweet red pepper, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters
Vegetable cooking spray

Combine first 5 ingredients; stir well. Add squash, red pepper, and zucchini; toss gently. Arrange vegetables in a wire grilling basket coated with cooking spray. Place on grill over medium-hot coals. Cook 10 to 12 minutes or until tender, turning once. Serves 6.

[Kitchen Witch]

Your Holiday Choice Ice Box Cake
Can?t make up your mind??? Make both for a large crowd!

20 Whole graham crackers
2 c Cold milk
1 pk Vanilla or Chocolate Instant Pudding/Pie Filling
1 3/4 c Thawed non dairy whipped Topping
2 cn (21 oz each) cherry or blueberry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if necessary.
Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min, then blend in non dairy whipped topping.
Spread half of the pudding mixture over crackers.
Add another layer of crackers.
Top with remaining pudding mixture and remaining crackers.
Spread pie filling over crackers. Chill cake for about 3 hours before serving.

[Kitchen Witch]

Frozen Fruit Salad

1 tsp. unflavored gelatin
2 Tbsp. lemon juice
3/4 cup mayonnaise
3-oz. pkg. cream cheese, softened
1/4 tsp. salt
2 Tbsp. sugar
1 cup finely chopped dates (NOT the precut packaged dates)
10oz. can crushed pineapple, well drained
1/2 cup heavy cream, whipped

In small bowl, soften gelatin in lemon juice. When softened, heat in microwave on LOW power for 30-50 seconds, or until gelatin is dissolved, stirring once during cooking. Set aside.
In large bowl, combine mayonnaise, cream cheese, salt, and sugar and beat well with a mixer until smooth and fluffy.

This can take some time. Be sure the cream cheese is very soft before you add the other ingredients. Then stir in the dissolved gelatin/lemon juice mixture. Fold in dates and pineapple. Then fold in the whipped cream. Pour into an old fashioned ice cube mold, or an 8" square glass pan. Cover and freeze until firm, 3-4 hours. Cut into squares to serve. Serves 6-8

[Kitchen Witch]

EASY SALAD

16 oz cottage cheese
a small box of Jell-O (any type will work)
12 oz of cool whip
8 oz mandarin oranges-drained
8 oz crushed pineapple-drained

Mix pineapple, mandarin oranges, cottage cheese, and Jell-o. Fold in cool whip. Refrigerate for at least an hour before serving.

[Kitchen Witch]

SESAME LEMON MARINATED STEAK

1 lb lean flank steak
1/2 cup lemon juice
1 tbs water
1 tbs dark sesame oil
1 tsp hot sauce
1/2 tsp garlic powder
Vegetable cooking spray
1 tbs sesame seeds, toasted

Trim fat from steak. Place steak in a large shallow dish. Combine lemon juice and next 4 ingredients; pour over steak. Turn steaks to coat. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove steak from marinade, reserving marinade. Transfer marinade to small saucepan; bring to a boil. Reduce heat and simmer 2 minutes. Coat a grill rack with cooking spray; place on grill over medium hot coals. Sprinkle sesame seeds over steak. Place steak on rack and cook 3 minutes on each side or until desired degree of doneness, basting frequently with marinade. Slice steak diagonally across grain into 1/4-inch slices. Serves 4.

[Kitchen Witch]

Cantaloupe Popsicles

6 oz. can frozen fruit juice concentrate (I like pink lemonade)
3 cups cubed cantaloupe or other melon
3/4 cup water
10 paper drink cups
10 wooden popsicle sticks

In blender or food processor, combine fruit juice concentrate and cantaloupe and process until smooth. Fill each drink cup with about 1/3 cup of this mixture, then freeze until partially frozen, about 1 hour.

Insert wooden sticks and freeze until firm. To serve, peel away the paper cup. 10 pops

[Kitchen Witch]

Jell-O Cupcakes

Kids of all ages absolutely love these! Using different flavors of jello you can make these for any holiday. Make some striped using different layers of jello (red and blue for summertime, etc. - just remember to let the layers set before adding the next layer). And it doesn't have to be as holiday to enjoy these!

1 Jell-O cupcake (see directions below)
Whipped cream
Candies or sprinkles

To make a dozen Jell-O cupcakes, add 4 (3 oz.) packages of Jell-O to 2 2/3 cups of boiling water. Stir until dissolved. Pour into foil liners in a cupcake pan.

Refrigerate 4 hours or more. Frost the cupcake with the whipped cream and add the candies or sprinkles for a cool surprise.


For variations - place some fruit (sliced strawberries, mandarin oranges, chunked pineapple, blueberries, etc.) in each cupcake when just starting to set.

[Kitchen Witch]

Fudgesicles


3 or 4 tablespoons instant Jell-O pudding chocolate
2 tablespoons sugar
pinch salt
1 teaspoon vanilla
1-1/2 cups milk


Beat all together and pour in containers.

Can also use any flavor of pudding for different kinds!

[Kitchen Witch]

BBQ HAMBURGERS

3 lb. ground beef
3 saltine crackers crushed
l/4 cup water to each lb. ground beef

Make into patties and brown quickly on both sides, do not cook completely. Put into a pan and cover with BBQ sauce, bake 350 degrees for one hour.

Sauce
1 cup catsup
1 cup sugar
3/4 cup vinegar
6 tbls. Worcestershire sauce, or more if you like
1 large onion diced

Bring to boil on top of stove, reduce heat and simmer for 10 minutes pour over hamburgers. This sauce is also good on chicken, pork chops, ribs, etc. These hamburgers are so moist and juicy, any left-overs can be frozen.

[Kitchen Witch]

NUTTY BURGERS

1 lb ground chuck
1/2 cup finely chopped walnuts
2 tbs finely chopped green onions
1 egg, beaten
2 tbs soy sauce
1/4 tsp ground black pepper
1/4 cup commercial sour cream
1 tbs chopped walnuts

Combine first 6 ingredients; mix well. Shape into 4 patties; grill over hot coals 8 to 10 minutes on each side or until desired degree of doneness. Transfer patties to serving platter. Top each with a dollop of sour cream; sprinkle 1 tbs of chopped walnuts evenly over patties. Serves 4.

[Kitchen Witch]

FROZEN CHOCOLATE DESSERT

1 (13 oz) can evaporated milk
1 (10-1/2 oz) pkg miniature marshmallows
1 (6 oz) pkg semi-sweet chocolate morsels
1/2 cup butter or margarine
1 (3-1/2 oz) can flaked coconut
2 cups graham cracker crumbs
1/2 gallon vanilla ice cream
1 cup chopped pecans or walnuts

Combine first 3 ingredients in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and marshmallows are melted. Remove from heat and set aside to cool. Combine coconut and butter in a small saucepan over medium heat. Cook, stirring often until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press three fourths of crumb mixture into 13- x 9- x 2-inch baking pan. Cut ice cream crosswise into 1/2-inch-thick slices. Arrange half of slices over graham cracker crust. Pour half of cooled chocolate mixture over ice cream; then
repeat the layers. Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving. Yield: 15 servings.

[Kitchen Witch]

FLUFFY ORANGE PIE

1 Graham Cracker Pie Crust (6 oz.)
1 - 8 ounce package cream cheese, softened* ( a few seconds in microwave)
1 - 14 ounce can sweetened condensed milk (NOT evaporated milk)
1 - 6 ounce can frozen orange juice concentrate, thawed
1 cup (1/2 pint) whipping cream, whipped

1. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then orange juice concentrate until smooth.
2. Fold in whipped cream. Pour into pie crust.
3. Chill 2 hours or until set.
4. Garnish as desired. Refrigerate leftovers. Makes 8 servings.

[Kitchen Witch]

LEMON TARRAGON FISH

1/2 cup oil
1 teaspoon grated lemon peel (optional)
1/2 cup lemon juice
1 tablespoon chopped parsley
2 teaspoons dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cod, halibut or haddock steaks (about 1 pound)
2-2/3 cups hot cooked rice (cooked without salt or fat)

1. Combine oil, lemon peel, if desired, lemon juice, parsley, tarragon, salt and pepper in shallow baking dish. Stir to mix well.
2. Place fish in lemon juice mixture. Turn to coat. Refrigerate 30 minutes, turning after 15 minutes.
3. Prepare grill or heat broiler.
4. Remove fish from marinade; discard marinade. Grill or broil 3 to 5 minutes per side or until fish flakes easily with fork. Serve with hot rice. Makes 4 servings

[Kitchen Witch]

RED WHITE & BLUE AMERICAN PIE

1 10-inch pastry or graham cracker
1 8-ounce package cream cheese
1 12-ounce package whipped topping
1 21-ounce can blueberry pie filling
1 cup powdered sugar, sifted
1 21-ounce can tart cherry filling

Bake 10 inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving. Serves 6

[Kitchen Witch]

SWEET RIB SAUCE

1/2 tsp dry mustard
1/4 tsp ginger
1/4 tsp cayenne pepper (or more to taste)
1/4 tsp ground black pepper
1/2 tsp paprika
1/2 tbs garlic powder
1/3 cup apple cider vinegar
1 cup apple butter
1/3 cup dark molasses
1/2 tbs sesame seed oil (optional)
1/2 tbs sesame seeds, toasted (optional)

Combine first six ingredients with vinegar; mix well. Add apple butter and molasses. Add sesame seed oil and toasted sesame seeds if desired. Heat slowly until well blended and bubbling. Baste on spareribs or country style ribs during last 10 to 15 minutes of grilling. Yield: about 1 2/3 cups.

[Kitchen Witch]

CUCUMBER SALAD


4 cucumbers
1 cup sour cream
1/4 cup salad oil
2 tablespoons fresh chopped dill
1 1/2 tablespoons vinegar
Generous pinch sugar
Salt and white pepper, to taste

Peel cucumbers and slice off ends. Halve the cucumbers lengthwise and with a small spoon scoop out all the seeds. Slice the cucumber halves thinly. In a bowl mix together sour cream, salad oil, dill, vinegar, sugar and salt and pepper. Pour the dressing over the cucumbers and fold it in gently. Chill the salad before serving.

[Kitchen Witch]

DRY BARBEQUE RUB

4T brown sugar
1T hickory salt
1T oregano
1T cumin
2T garlic powder
2T chili powder
2T paprika
1T onion powder
2T dry mustard
1/4t cayenne

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.

[Kitchen Witch]

FRENCH GREEN BEAN SALAD

1 can French cut green beans drained.
1 cucumber sliced
1 med tomato sliced
1 med red onion sliced
Italian Dressing

Mix together first four ingredients, then sprinkle with Italian Dressing and refrigerate until chilled through completely. Serve w/ grilled chicken or your favorite meat off the grill.

[Kitchen Witch]

HONOLULU STYLE PORK RIBS

4-5 lbs. meaty or country pork ribs (slab cut)
1 lemon, sliced
4 sprigs fresh parsley (or 1 Tblsp. dried)
1 sprig fresh oregano (or 1/2 tsp. dried leaf oregano, crushed)
2 Tbsp. soy sauce
4 Tbsp. dry sherry
1-1/2 Tbsp. honey
1 Tbsp. finely chopped fresh ginger root
2 cloves garlic, minced
1/2 tsp. 5-spice powder*
1/2 tsp. black pepper
1/2 cup chili sauce
1/4 cup canola oil

Place ribs in large pot and add cold water to cover. Add lemon slices, parsley and oregano. Bring to boil; lower heat and simmer, partially covered for about 45 minutes. Drain. Place ribs in shallow, non-aluminum dish. (Note: parboiling ribs first removes excess fat and assures tender ribs.)

Combine soy sauce, sherry, honey, ginger root, garlic, 5-spice powder, pepper, chili sauce and oil in small bowl or covered jar. Mix well and pour over ribs; turn to coat. Cover ribs and refrigerate overnight (you can use a heavy plastic, zip-lock bag, but put inside a container in refrigerator in case of leakage).

Prepare grill so coals are medium. Brush grid of grill with oil and cook ribs, covered with vents open, over medium heat, basting often with any remaining marinade until ribs are done (about 6 minutes per side). *5-spice powder is available in the spice section of most supermarkets. To make your own: combine 1 tsp. ground cinnamon, 1 tsp. crushed fennel seed, 1/4 tsp. pepper and 1/8 tsp. ground cloves.

[Kitchen Witch]

TUNA MACARONI SALAD

8 oz small seashell macaroni
1 can (8oz) small peas
1 can (6 1/2oz) tuna, drained and flaked
1 cup diced Cheddar cheese
1 jar (2oz) diced pimiento, drained
1 small green pepper, finely chopped
2 stalks celery, thinly sliced
1/2 cup chopped sweet pickle
1/2 cup mayonnaise
1/4 tsp ground black pepper

Cook macaroni according to package directions, omitting the salt; drain. Rinse with cold water and drain. Combine macaroni and remaining ingredients in a large salad bowl; toss gently. Cover and chill. Serves 6 to 8.

[Kitchen Witch]

WATERMELON SALAD

4 oz cream cheese (1/2 of an 8oz pkg)
2 tbs mayonnaise
1/3 cup whipping cream
1 1/3 cups finely diced celery
3 to 4 cups watermelon balls, chilled
Lettuce leaves (optional)
1/2 cup chopped pecans

Beat cream cheese until light and fluffy. Add mayonnaise; beat until smooth and well blended. Beat whipping cream until soft peaks form; fold into cream cheese mixture. Fold in celery. Spoon watermelon balls into sherbet or champagne glasses (or onto lettuce, if desired). Spoon dressing over melon; top with pecans. Serves 6.

[Kitchen Witch]

MINTY IRISH CHOCOLATE CREAM PIE

1 baked 9-inch pie crust, cooled or 9-inch (9-ounce) extra serving size graham cracker crumb crust
1/2 cup cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 3/4 cups milk
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1 1/2 cups frozen non-dairy whipped topping, thawed
About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
6 drops green food color


Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low heat, stirring constantly until mixture comes to full rolling boil. Boil and stir one minute. Remove from heat. Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool. Refrigerate 6 hours.
Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately; 10 servings.

[Kitchen Witch]

GRILLED SESAME CHICKEN BREASTS

1 tablespoon Sugar Substitute, brown -- or Brown Sugar
3 tablespoons Soy Sauce, low sodium
1 1/2 tablespoons Sesame Seeds
2 cloves Garlic -- minced
1/8 teaspoon Black Pepper -- freshly ground
4 medium Chicken Breast halves without skin

Combine all ingredients except chicken, in a one quart casserole dish. Mix well. Rinse chicken in cold water, then pat dry with paper towels. Add chicken to mixture, turning to coat. Cover and marinate in the refrigerator for 2 hours or overnight. Remove chicken from marinade and set the marinade aside. Grill 4 to 5 inches from medium-hot coals or 15 inches from medium-hot coals for 15 - 20 minutes or until center is white when cut with a knife. Turn and baste frequently with reserve marinade.

[Kitchen Witch]

CHERRY CHEESECAKE

1 (8oz.) pkg. cream cheese, softened
1/2 cup confectioners sugar
1/2 cup sour cream
1 tsp. vanilla
1 container whipped topping (8 oz.)
1 graham cracker crust, 8 or 9 inch

Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending thoroughly. Spoon into crust. Chill until set, about 4 hours. Serve topped with cherry pie filling or pie filling of your choice.

[Kitchen Witch]

CHOCOLATE TURTLE CHEESECAKE

1 (7 oz) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans -- divided
1 chocolate crumb pie crust
2 (3 oz) packages cream cheese -- softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring constantly, about 5 minutes, until smooth. Stir in 1/2 cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top with remaining pecans. Chill, loosely covered, until serving time. Yield: 12 servings.

[Kitchen Witch]

GLAZED BABY BACK RIBS

1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
6 pounds baby back pork ribs
1 jar (10.5 ounces) hot pepper jelly
2 tablespoons lime juice
2 tablespoons chopped pickled jalapeno peppers
from a jar

Prepare grill for indirect heat. In small bowl, combine cumin, garlic powder, salt and pepper; rub over both sides of ribs. Place ribs directly over coals; sear 2-3 minutes per side. Move ribs to indirect-heat side of grill. Cover; cook 1-1/2 hours, turning ribs every 30 minutes. Meanwhile, in bowl combine jelly, juice and jalapenos; set aside. Brush top of ribs with 1/2 of jelly mixture; continue cooking until tender, about 10 minutes. Brush ribs with remaining glaze; cook until glaze is set, about 5 minutes. Yield: 6 servings

[Kitchen Witch]

HAWAIIAN CHICKEN KABOBS

1/3 c Lime juice
1 tb Honey
12 Pearl onions, peeled
1 Papaya, peeled (seeded and cut into 2 inch pieces)
1 tb Vegetable oil
6 4-ounce boneless, skinless chicken breast halves
(cut into 1 1/2 inch pieces)
1 Lg green pepper (cut into 2 inch pieces)
1 1/2 c Fresh pineapple chunks

Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. 6 Servings

[Kitchen Witch]

SOUTHWEST CHICKEN SALAD

1 package (1.25 oz.) Taco Seasoning
1/4 cup oil
1/4 cup water
1/4 cup lemon juice
1 1/2 pounds boneless, skinless chicken breast halves
8 cups torn lettuce
Suggested Toppings: salsa, sour cream, shredded cheddar cheese, black olives

In glass dish or plastic bag, combine Taco Seasoning with oil, water and lemon juice. Add chicken breasts, turning to coat all sides. Marinate 20 min. Broil or grill marinated chicken 7-10 minutes per side or until done. Cut chicken into thin slices. Divide lettuce evenly among four large salad plates. Top each serving with 1/2 chicken breast, sliced, and garnished with choice of toppings.

[Kitchen Witch]

TANGY BROCCOLI SALAD

1 cup fat-free mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup bacon bits
1/4 cup raisins

Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or more. 10 Servings

[Kitchen Witch]

CHOCOLATE PEANUT BANANA PIE
You don't have to use fat-free/low-fat products for this.

11 sheets chocolate graham crackers
1 ripe banana
2 packages (1.4 ounces each) fat-free, sugar-free instant chocolate pudding
2-3/4 cups fat-free milk
2 tablespoons reduced-fat peanut butter
1 cup fat-free whipped topping
Banana slices and peanuts, optional

Coat a 9" pie dish with nonstick cooking spray.
In food processor puree graham crackers until crumbs form. Add banana and puree until well combined. Press crumb mixture into bottom of prepared dish. In large mixing bowl with electric mixer set at low mix pudding mix, milk and peanut butter until combined, 2 minutes. Pour immediately into crust. Chill 3 hours or until set. Dollop whipped topping on top. Garnish with banana slices and peanuts, if desired. 10 srv

[Kitchen Witch]

STRAWBERRY BLUEBERRY ALMOND TART

1-1/2 cups butter, at room temperature
1-1/3 cups + 2 tablespoons sugar, divided
12 ounces almond paste
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup apricot preserves
1/2 cup blueberries
1 pint strawberries, cut into 1/4"-thick slices
3/4 cup heavy cream

Preheat oven to 350*. Butter and flour 13 x 9" baking pan. In bowl, with mixer at high speed, beat butter, 1-1/3 cup sugar and almond paste until smooth, 2-3 minutes. Reduce speed to low; beat in eggs, yolks and vanilla until just combined. Beat in flour until just combined. Spread in pan. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Cool on rack 15 minutes. Remove from pan; cool completely on rack. In small pot, over medium heat, combine apricot preserves with 2 tablespoons water; cook, stirring frequently, until preserves melt, 1-2 minutes. Strain; brush over almond base. Beat cream with remaining sugar until soft peaks form. Spread over top of tart. Arrange fruit over top of tart. Base can be made and frozen, wrapped well in foil and plastic, up to 1 week ahead. Assemble up to 2 hours ahead of using. 20 servings

[Kitchen Witch]

TARRAGON PASTA SALAD

8 ounces bow-tie pasta -- cooked and drained
9 ounces tuna in water, canned -- drained and flaked
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
3/4 cup mayonnaise
4 teaspoons minced fresh tarragon (or 1 tsp dried)
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, combine cooked pasta, tuna, red pepper, and green onions. In a small bowl, combine mayonnaise, tarragon, lemon juice, salt, and black pepper; mix well. Pour over salad and toss gently. Yield: 6 servings.

[Kitchen Witch]

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE

2 envelopes Unflavored Gelatin
2 cups unsweetened Orange Juice (divided)
1 1/4 cup Granulated Sugar (divided)
2 cups fresh Orange sections
4 (8-oz.) packages Cream Cheese, softened
2 tsp. Orange Zest, grated (pithless orange rind)
1 cup Whipping Cream, whipped
1 cup Chocolate Wafer Crumbs
2 Tbs. Butter or Margarine, melted

Soften one envelope of unflavored gelatin in 1 1/2 cups of unsweetened orange juice in a small saucepan over a low heat setting. Add one cup of the sugar, and stir until dissolved. Refrigerate the mixture in the saucepan until it is slightly thickened, but not set. Arrange the orange sections on the bottom of a 9-inch spring form pan. Pour the orange-gelatin mixture over the orange sections; chill until thickened again but not set.
Soften the second envelope of unflavored gelatin in 1/2 cup of unsweetened orange juice in a saucepan with the remaining 1/4 cup of sugar, stirring over low heat until dissolved. Combine the cream cheese with the orange zest, mixing at medium speed with an electric mixer until well blended. The longer you mix the cream cheese,
the fluffier the cheesecake will be, so spend about 10 minutes beating the cream cheese. Gradually add the gelatin mixture to the beaten cream cheese, mixing until well blended. Chill until slightly thickened. Whip the cream and fold into the cheesecake mixture. Refrigerate while you prepare the crust. Combine chocolate cookie crumbs with the melted butter or margarine. Sprinkle over the chilled cheesecake, then lightly press the mixture into the bottom of the cake. Refrigerate, covered, until it's time to serve dessert. To serve, loosen the rim of the spring form pan and invert the cheesecake onto a serving plate. Gently remove the rim of the pan, then pull off the pan bottom.
Slice to serve.

[Kitchen Witch]

BARBECUE SAUCE

1 C. Honey
1/2 cup ketchup
1/2 cup steak sauce [like Heinz 57]
1 medium chopped onion

In a blender, mix the above; add onion. Baste the grilling meat as needed.

[Kitchen Witch]

BEAN SALAD

1 cup chick peas
1 cup cubed seedless cucumber or Kirby
2 cups cubed (1/2") tomatoes
1 cup cubed (1/2") yellow sweet onion
2 tbsp red wine vinegar
1 tbsp olive oil
2 tbsp finely chopped basil or mint
1 tbsp finely chopped parsley
Salt and pepper to taste

Toss all above ingredients in large bowl, chill and serve.

[Kitchen Witch]

PEANUT BUTTER KRISPIES

1/2 cup white corn syrup
1/2 cup white sugar
1 cup peanut butter
2 cups Rice Krispies
1 cup chopped walnuts, optional

Cook syrup and sugar to boiling point. Remove from heat. Add peanut butter, Rice Krispies and nuts. Stir well. Drop by teaspoonfuls onto wax paper.

[Kitchen Witch]

CAULIFLOWER SALAD

1 head of cauliflower
1/2 cup of chopped green onions
1/2 pound of bacon
1 cup mayonnaise
1/3 cup of sugar
2 tablespoons of vinegar
1 cup of shredded mozzarella cheese

Cut cauliflower into bite size pieces. Fry bacon crisp, then crumble. Mix cauliflower, onion and bacon together. Combine sugar, vinegar and mayonnaise. Pour evenly over cauliflower mixture. Do not stir. Sprinkle cheese over top of mixture. Cover and refrigerate overnight. Mix just before serving.

[Kitchen Witch]

GARLIC CITRUS GRILLED CHICKEN

4 lb. Chicken Breasts OR Thighs
2 tsp. Lemon Zest
2 tsp. Lime Zest
3/4 cup fresh Lemon Juice
3/4 cup fresh Lime Juice
1 1/2 Tbs. Granulated Sugar
2 tsp. Garlic, minced
1/4 tsp. Cayenne Pepper
1/4 cup Vegetable Oil

In a small saucepan, whisk the lemon and lime zests and juices with the sugar, minced garlic, and cayenne pepper. Warm for about 5 minutes, until the sugar is dissolved.

Whisk in the oil. Remove from the stove and let the marinade cool. Arrange the chicken breasts or thighs in a large dish. Try to set it up so the chicken is in a single layer. Prick the meat in several places with a fork, and pour the marinade over the top.

Let the chicken marinate, covered and chilled, for at least 3 hours, turning once. (You may opt to marinate the chicken overnight, if you prefer.) Using tongs, transfer the chicken to an oiled grill set about 5 inches away from hot coals on the grill. Baste the chicken with the marinade and turn the meat at least 3 times for the first 20 minutes, basting each time you turn. Turn the chicken over again and grill it for 10 to 20 minutes
more, or until it is cooked through. Serve warm.