ALMOST-FAMOUS SOFT PRETZELS

ACTIVE: 45 MIN/ TOTAL: 1 HR(PLUS RISING)
MAKES: 6 PRETZELS AND 1/2 CUP SAUCE

FOR THE PRETZELS

• 1 cup milk
• 1 package active dry yeast
• 3 tablespoon packed light brown sugar
• 2 1/4 cups all- purpose flour, plus more for kneading
• 10 tablespoons unsalted butter, plus more for greasing
• 1 teaspoon fine salt
• 1/3 cup baking soda
• 2 tablespoons coarse salt

FOR THE SAUCE

• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon cider vinegar

1. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
2. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.Form each rope into a pretzel shape.
3. Dissolve the baking soda in 3 cups of warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
4. Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
5. Melt the remaining 8 tablespoons butter in a shallow dish.
Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

ITALIAN CHICKEN SOUP WITH "TOASTED" PARMESAN GNOCCHI

ACTIVE: 50 MIN/ TOTAL: 1 HR 30 MIN/ SERVES:6

• 2 medium baking potatoes( about 1 3/4 pounds)
• 4 strips of bacon, thinly sliced
• 2 carrots, sliced into 1/2 -inch rounds
• 2 stalks celery, sliced into 1/2-inch pieces
• 24 pearl onions, peeled
• Kosher salt and freshly ground white pepper
• 1 3-to- 4 pound chicken
• 1 small bunch fresh thyme, tied with string
• 8 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1/4 cup breadcrumbs
• 3/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese, plus more for garnish
• Pinch of freshly grated nutmeg
• 2 large eggs
• 1/4 cup roughly chopped fresh parsley
• 1/4 cup roughly chopped fresh basil
• 3 cups loosely packed spinach leaves
• 1 lemon, cut into wedges

1. Preheat the oven to 400 degrees. Bake the potatoes until soft, about 1 hour.
2. Meanwhile, in a large soup pot, brown the bacon over medium heat. add the carrots, celery and onions. Season with salt and pepper and cook until the vegetables are translucent, 3 to 5 minutes. Add the chicken, thyme and broth; bring to a simmer and skim any foam that rises to the top. Reduce the heat and barely simmer until the chicken is cooked through, about 40 minutes. Discard the thyme. Remove the chicken and let cool. Pull off the meat and shred into bite- sized pieces; cover and set aside. Season the broth with salt and pepper.
3. Melt the butter over in a skillet over medium heat. Add the breadcrumbs and cook,stirring,until toasted, about 3 minutes; set aside. Halve the balked potatoes and scoop the flesh into a bowl; mash with a fork and season with salt and pepper. Sift the flour over the potatoes and add the toasted crumbs, Parmesan and nutmeg; lightly knead to make a firm dough. Roll into 1/2 inch -wide cylinders, cut into 1/2 inch pieces and round the edges to make oval-shaped gnocchi. Bring the soup to a boil and drop in the gnocchi. Cook until they float to the top, 1 to 2 minutes; transfer the gnocchi to warm bowls with a slotted spoon.
4. Beat the eggs with a fork; use the fork to "paint" ribbons of egg across the soup. Let set, about 30 seconds. Stir in the chicken meat, parsley, basil and spinach; season with salt and pepper. Ladle the soup over the gnocchi. Serve with lemon wedges and more Parmesan.

CHICKEN -AND- DUMPLING SOUP

Active: 50 min/ total: 2hr 45min/ serves 8

• 1 tablespoon of unsalted butter
• 4 cloves of garlic; minced
• 2 carrots; diced
• 1 bulb celery root,peeled and finely diced
• 1 turnip, peeled and finely diced
• 1 rutabaga,peeled and finely diced
• 1 onion; finely diced
• 1 bulb fennel,finely diced
• Kosher salt
• 4 cups white wine
• 1 tablespoonful seeds, toasted
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 1/2 - pound organic chicken
• 1 cup milk
• 1/2 cup chicken fat(sold fresh or frozen in tubs at gourmet stores)
• 2 tablespoons chopped fresh tarragon
• 1/2 teaspoon ground nutmeg]freshly ground pepper
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 1 tablespoon chopped fresh parsley

1. Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
2. Add the wine,6 cups water,fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool.Pick of the meat in shreds; set aside.
3. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon of tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan Bring a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
4. Bring the soup to a boil. Form the dough into eight dumplings(an ice cream scoop is perfect for this): drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
5. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

POTATO AND TURNIP CASSEROLE

MAKES 8 SERVINGS.

• 2 cups heavy whipping cream
• 1 cup chicken broth
• 1 1/2 teaspoons ground white pepper
• 3 large Idaho potatoes(approximately 3-inches in diameter), peeled and sliced 1/4-inch thick
• 3 cups Parmesan cheese, divided
• 3 medium turnips(approximately 3-inches in diameter), peeled and sliced 1/4- inch thick
• 2 large sweet potatoes (approximately 3-inches in diameter), peeled and sliced 1/4-inch thick
• Garnish: fresh oregano

Preheat oven to 350. Lightly grease a 3-quart baking dish.
In a small bowl, whisk together cream, chicken broth, and white pepper; set aside. Create a layer of potatoes on bottom of prepared baking dish. sprinkle with 2/3 cup cheese. Pour 1 cup cream mixture on top of cheese. Repeat process with turnips, 2/3 cup cheese, and 1 cup cream mixture. Repeat process again with sweet potatoes, 2/3 cup cheese. Pour 1 cup cream mixture on top of cheese. Repeat process again with sweet potatoes. 2/3 cups cheese, and 1 cup of cream mixture. Cover with foil and bake for 1 hour and 50 minutes, or until potatoes are tender.
Remove foil and sprinkle remaining 1 cup Parmesan and bake for an additional 10 minuets, or until cheese is melted. Garnish with fresh oregano, if desired.

CHEESY CORN SPOONBREAD

Makes 6 servings

• 1 3/4 cups milk
• 1 cup half -and- half
• 1/2 tablespoon sugar
• 1/2 tablespoon salt
• 1/2 cup of yellow corn meal
• 1/4 cup of all purpose flour
• 1/4 cup unsalted butter, cut into pieces
• 3 large eggs,separated
• 2 tablespoons heavy whipping cream
• 1(15.25 ounces)can whole kernel corn,drained
• 1 1/2 cups Parmesan cheese, grated
• 1 1/2 teaspoons paprika

Preheat oven to 350 degrees. generously grease a 1 1/2 quart baking dish; set aside.
In a large heavy-bottomed saucepan, combine mild, half-and - half, sugar and slat. bring to a simmer over medium heat on stove top. when the first bubbles begin to form around the edge of pan, slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken. remove from heat. add butter, whisking until melted and well combined.
In a medium bowl, combine egg yolks and cream. beat at medium speed with an electric mixer for 4 to 6 minutes until pale yellow in color. gradually add egg mixture to cornmeal mixture, stirring well to combine. add corn and cheese, stirring to combine. In a large mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form, about 2 to 4 minutes. Gently fold egg whites into cornmeal mixture, Pour into prepared baking dish. evenly sprinkle with paprika. bake for 35 to 40 minutes., or until a wooden pick inserted near center comes out clean.

QUICK TIP:
If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator(it will take about 24 hours)) before cooking.

*BAKED BEEF ENCHILDADA CASSEROLE

Makes 6 to 8 servings:

• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound of ground beef
• 1 tablespoon of chili powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 2 (10.75-ounce) cans creamy chicken Verde soup
• 1(4.5-ounce) can chopped green chilies
• 1 1/2 dozen corn tortillas, divided
• 2(10-ounce) cans red enchilada sauce, divided
• 1 (16-ounce) can re fried beans
• 4 cups shredded Monterrey Jack cheese, divided

Garnish:sliced black olives and red, green, and yellow bell pepper curls.

Preheat oven to 350 degrees. Lightly grease a 13x 9x2 -inch baking dish.
In a large skillet, melt butter over medium heat. Cook onion and garlic about 5 minutes, or until tender. Add ground beef, chili powder,salt, and red pepper. Cook until beef is brown and crumbly; drain. Stir in soup and green chile's; set aside. Line prepared baking dish with 6 corn tortillas. In a medium bowl, whisk together one can of enchilada sauce and re fried beans. Spread bean mixture onto tortillas. Evenly sprinkle with 1 cup cheese. Layer 6 more tortillas. Cover with meat mixture. Evenly sprinkle with 1 cup of cheese. Layer remaining 6 tortillas. Evenly spoon remaining can of enchilada sauce onto tortillas. Sprinkle with remaining 2 cups cheese. Bake for 25 minutes, or until hot and bubbly. garnish with sliced black olives and bell pepper curls, if desired.

*LAYERED MEATBALL CASSEROLE

Makes 6 to 8 Servings.

• 2 1/2 Cups prepared spaghetti sauce, divided
• 1 (16ounce) package frozen bite-size meatballs,thawed
• 1 (.75ounce) package fresh basil leaves
• 1 (7ounce) can sliced mushrooms,drained
• 2 tomatoes,sliced 1/4-inch thick
• 1 cup ricotta cheese
• 1 cup sour cream
• 2 large eggs
• 3 teaspoons minced roasted garlic
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1/1 (12 ounce) package egg noodles, cooked
• 1 1/2 cups mozzarella cheese
• Garnish: fresh parsley

Preheat oven to 350 degrees. lightly grease a 2 1/2- quart baking dish.
Spread 1 cup spaghetti sauce over baking dish. Place meatballs on top of sauce. Layer basil, mushrooms, and tomatoes. In a medium bowl, whisk together ricotta,sour cream, eggs, and remaining 1 1/2 cups spaghetti sauce. Stir in garlic,salt, oregano, and prepared noodles. Pour mixture over layered ingredients in baking dish. Top with cheese. Bake for 55 minutes to 1 hour, or until bubbly. Garnish with fresh parsley,if desired.

RECIPES MARKED WITH * CAN BE ASSEMBLED AND FROZEN AHEAD. WHEN YOU ARE READY TO SERVE THEM, ALLOW TO THAW IN THE REFRIGERATOR, THEN COOK AS DIRECTED.

Peanut Butter n Honey Cookies

• 3/4 cups of peanut butter
• 1/2 cup (1 stick margarine)
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups honey crunch cereal,(honey combs), crushed to 1 cup
• 1 1/2 cups all-purpose flour

1 tsp baking soda
1/2 t salt
36 pcs whole Honey Crunch cereal
Preheat oven to 350 degrees F. Beat Peanut Butter,margarine and sugar until smooth. Add egg and vanilla. Mix well. Combine crushed cereal,flour, baking soda and salt. Add to peanut butter mixture.Mix well. Shape rounded tablespoon of dough unto ball. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Press one piece cereal in center of each cookie. Bake 9 to 11 minutes or until golden brown. Let stand 1 minute before removing to cool. Store in air tight container. Makes 3 dozen. Enjoy!
Nutrition information per cookie:
88 calories, 10.5 g carbs, 2g protein, 4.5g fat, 6 mg cholesterol, 115mg sodium, .5g dietary fiber.

Garden Chicken Noodle Soup

• Ingredients:
  2 cans (19oz.) chicken noodle soup
  1 cup frozen cut green beans
  1/2 cup sliced fresh mushrooms
  1 teaspoon chopped fresh thyme or
  1/4 teaspoon dried thyme leaves
  Directions:
  In medium saucepan combine soup, beans and mushrooms. Bring to boiling. Reduce heat. Simmer, covered, for 8 to 10 minutes or until vegetables are tender.
  Yield: 4 servings. Here's to good health!

Mini Penne with Carrot Puree and Peas

• 1 box Barilla Piccolini Mini Penne
• 1 pound carrots, peeled and sliced
• 1 cup heavy whipping cream
• 2 cups frozen green peas
• 3 Tbsp extra virgin olive oil
• 3 Tbsp Parmesan cheese, grated
• salt and white pepper to taste

BOIL the carrots until thoroughly cooked (6-7 minutes or until tender), drain. Meanwhile, in a medium sauce pant, BRING cream to a boil and remove from heat, COOK pasta according to package instructions, reserving 1-2 ladles of cooking water. PLACE half the carrots* and cream in a food processor;cover and process until smooth, add salt and pepper to taste. RETURN carrots and cream mixture to sauce pan. ADD peas and remaining carrot slices; simmer over medium heat for 3 minutes. DRAIN pasta and toss with the sauce, add 1-2 ladles of water from pasta as needed to thin sauce; stir n olive oil and cheese before serving. ENJOY!
*Puree all the carrots for a more kid friendly option.

Don't forget a fresh toss garden salad with a low-fat dressing(balsamic and vine agar), garlic bread and red wine to compliment your dinner.

Cookies n' Creme Brownies

• 1 Box Betty Crocker fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 1 Cup creme-filled chocolate sandwich cookie crumbs
• 1/2 container Betty Crocker Rich & Creamy chocolate or vanilla frosting (2/3 cup)
• 2/3 cup creme-filled chocolate sandwich cookie crumbs

1. Heat oven to 350 degrees F.
2. Make brownies as directed for 13 x 9- inch pan- except stir 1 cup cookie crumbs into batter. Cool completely.
3. Frost with frosting. Sprinkle with 2/3 cup cookie crumbs.
4. High Altitude (3500-6500ft):Follow High Altitude brownie directions.

Del Moral,s Barbecued Pork for a Picnic in February.

Brine:

• 1 1/2 cups kosher salt
• 1 1/2 cups maple syrup
• bay leaf
• 1 teaspoon Allspice
• 5 Cups water
• Barbecue Sauce
• 16 ounces water(to dilute paste)
• 6 Tablespoons of dark brown sugar
• 4 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 6 tablespoons dark amber maple syrup
• 1/4 cup cider vinegar
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 tablespoon of dry mustard
• 3 teaspoons of Asian chili oil
• 10 ounces prepared barbecue sauce (Sweet Baby Ray's Honey Barbecue Sauce)
• Meat:
• 5 pounds shredded cooked pork shoulder

• 1 large Spanish onion, sliced
• 1 large Spanish onion chopped
• 3 or 4 cloves of garlic.

Boil a cup of water with the kosher salt and maple syrup to dissolve. Cool and add the spices to a gallon of cold water. Insert the pork shoulder into a large container and add the brine mixture. Keep in a cold place overnight.
Remove the pork from the brine and insert 3 or 4 cloves of garlic into the folds of the meat. Slice the onion in thick pieces and place in a roasting pan with the meat. add about a cup of water and cover. slow cook at 325 degrees for about 4 hours, or until meat is tender enough to shred.
While the pork is roasting, combine the barbecue sauce ingredients and simmer for at least 20 minutes. Saute a large onion in canola oil until caramelized.
Shred the cooked pork using two forks to pull it apart. Combine the sauteed onion and meat. In a large pot or Dutch oven, put the pork into the barbecue sauce and heat. Serve on rolls of your choosing and enjoy.
I served cold potato salad, broccoli slaw and baked beans with this dish-just like you'd have at a summer picnic.

STROMBOLI

• 1 Pound loaf of frozen bread dough
• 1/2 pound thinly sliced hard salami
• 8 Ounces package of Sargento shredded 6 Cheese Italian Cheese (or 1/4-pound provolone and 1/4-pound mozzarella)
• 1 Jar pepper salad, drained (8 to 10 ounces)
• 1 egg white
• Sesame Seeds

Defrost the bread loaf and roll out dough to 11 by 14 inches. Layer the salami, cheese and pepper salad, leaving a 1/4to 1/2 inch of dough on the ends and sides visible. roll up the dough like a jelly roll and seal the ends. coat the top with egg white and sprinkle with sesame seeds. Bake on a greased cookie sheet at 350 degrees for 30 minutes or until brown.

Note: Use peppers you prefer-hot and spicy, sweet red or green, or a mix of both.

CHERRY PIE

For Crust:

• 2 Cups of Flour
• 1 Teaspoon salt
• 2/3 cup lard
• 1/4 cup water(For filling
• 1 Large can cherry pie filling
• 1 Large can sour cherries, drained

Mix flour and salt in a bowl. Cut in lard with pastry blender until small, peal-size particles are obtained. Sprinkle with water little at a time. Mix with fork until flour is moist. Lets rest refrigerated until it chills down. Press into a ball and turn out onto a floured board. If making a two crust pie, divide in half.

Roll out with rolling pin. Work quickly and do not handle the crust a lot as it toughens it. Try not to use too much watch flour because it makes the crust tough. Roll out to desired size. (usually about 1 inch bigger around that the tin).

Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Add filling and roll out top dough, folding it in half again to move it. Crimp edges.
Sprinkle the top crust with a little sugar or brush with an egg wash to evenly brown, being sure to bent the top crust with either slits or a hole in the center to release the steam.

Bake pie for 1 hour in preheated 375 degrees oven on a cookie sheet.

The Best Burger Ever!

• 1 pound ground sirloin beef
• 1 package of Onion Soup Mix
• 2 tablespoons Lea & Perrine's Worcestershire sauce
• 2 tablespoons Jack Daniel's Original No. 7 barbecue sauce, Red-hot sauce to taste
• Sesame hamburger buns.

Preheat grill or heat your grill pan over medium-high heat.

Combine the first 5 ingredients in a bowl and mix. Divide the meat mixture into 4 portions and form into patties. Grill the patties for 4 to 6 minutes on each side or until the burgers reach a medium doneness. Grill the buns, cut side down on the grill, until toasted. Serve the burgers on the buns with plenty of ketchup, Dill Pickles, Relish, lettuce and tomatoes.

Crunchy Baked Chicken

(serves:4)

• 4 skinless, boneless chicken breast halves-about 8 ounces each
• 1 1/2 cups sour cream
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 cup breaded crumbs
• 1 package of Onion soup mix
• 6 tablespoons butter,melted

In a large bowl, combine sour cream, Dijon mustard, garlic and black pepper to taste. Mix well. Add chicken to mixture, coat well, and cover Refrigerate at least 4 hours or overnight.

Preheat oven to 350 degrees.
In a medium bowl, combine breadcrumbs and onion soup mix,. Remove chicken from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in a buttered baking pan. Drizzle melted butter evenly over chicken. bake for 20 to 25 minutes or until chicken is tender and golden brown.

Easy Meatloaf

(Serves 6 to 8)

• 2 pounds lean ground beef
• 3/4 cup dry bread crumbs
• 2 eggs
• 1/2 cup of Ketchup
• 1 Package of Onion Soup Mix
• 2 tablespoons water

Preheat oven to 350 degrees. In a large bowl, combine ingredients; mix well. Shape the mixture into loaf in a shallow baking dish. Bake 1 hour or until ground beef is no longer pink in center. Refrigerate leftovers.

Easy Onion Dip.

(makes about 2 Cups).

• 1(16 ounce) container sour cream.
• 1 package of Onion Soup mix.

• In a medium bowl, combine ingredients; mix well. Chill to blend flavors; stir before serving. serve with fresh vegetables or potato chips. refrigerate leftovers. Great for any occasion such as holidays, parties, sporting events.

Sensational Chicken Noodle Soup

1. Prep: 5 Min. Cook: 20 min. Makes 4 servings.

1. 3 1/2 cups of Chicken Broth.
2. Generous dash ground black pepper
3. 1 medium pepper.
4. 1 medium carrot, sliced
5. 1 stalk celery,sliced
6. 1/2 cup uncooked extra wide egg noodles
7. 1 cup shredded cooked chicken.

• 1. Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
• 2. Stir in noodles and chicken. Reduce heat to medium. cook for 10 min. or until noodles are tender.

For an Interesting Twist:
add 2 green onions cut into 1/2" pieces, 1 clove minced garlic, 1 tsp. ground ginger and 2 tsp. soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

SUMMER TIME SLAW.

Mix one Cup of mayonnaise, 2 tbsp.each sugar and vinegar, and 1 tsp each Celery Seed, Ground Mustard and Season-All Seasoned Salt. Add 1 package (160z) coleslaw mix;toss to coat well. Refrigerate 2 hours or until ready to serve.

GREAT WITH HAMBURGERS, HOT DOGS, CHICKEN! ENJOY!

CREAMY PEPPER DRESSING(Don't knock it till you try it.)

Mix 1/4 Cup each mayonnaise and Sour Cream. Stir in 2 tbsp of milk, 2tsp Cider Vinegar, 1tsp Coarse Ground Black Pepper and 1/4 tsp each of Garlic Powder and Onion Salt.

• Flavorful tips:Press onto burgers, chops or steaks before cooking. You will be totally surprised!!!Enjoy.
  

MARSHMALLOW SQUARES(SIMPLY DELIGHTFUL)

1/4 CUP of Margarine or butter.
40 large marshmallows.
5 Cups of Crisp Rice Cereal.
Butter 13x9x2 Baking Pan. Melt Margarine in large sauce pan over low heat, add marshmallows,stirring constantly until melted. Remove from heat quickly add cereal,stirring until all pieces are evenly coated.Press into prepared pan with back of buttered spoon. cool, cut into squares. Makes 24 squares.

CHICKEN QUESADILLAS(An american favorite).

Mix 2 Cups each cooked chicken and shredded Cheddar cheese, One cup of chopped tomato, one fourth of a cup of green onions,and a one-half teaspoon each of Crushed red pepper, Ground Allspice and Thyme leaves. Spread evenly on 4(8-inch) flour tortillas. top each with another tortilla; lightly brush with oil, Sprinkle with Paprika. bake in 350 degrees F oven 10 minutes or until cheese melts.

Apple Raisin Betty

4 Cups of sliced Apples.
One-third Cup of raisins.
1 tsp lemon juice.
2 Cups of Corn Flakes Cereal, crushed to one-half Cup.
One-third Cup of Sugar.
One-third Cup of Packed Brown Sugar.
One-fourth Cup of All-Purpose Flour.
One-half teaspoon of Ground Cinnamon.
One-fourth teaspoon of ground nutmeg.
One-fourth Cup of Margarine, or Butter softened.
Preheat oven to 375degrees f. Lightly grease a 8inch square baking pan. Combine apples,raisins, and lemon juice. Pour into prepared pan; set aside. Combine cereal, sugar, brown sugar, flour, cinnamon, and nutmeg. cut in margarine until mixture forms coarse crumbs; sprinkle of fruit mixture. Bake 35 minutes or until apples are tender and top is lightly browned. Serve warm. ENJOY!!! Makes 6 servings.