Broccoli Salad

1Lg. Bunch Fresh Broccoli

1/2lb. Bacon fried crisp or 4 tbs. Baconbits or more if desired.

1med. Purple onion

11/2 cup mayonnaise

½ cup sugar

2tbs. Wine vinegar

Fry bacon until crisp. Drain on paper towels, crumble or use bacon bits.

Cut broccoli into small pieces , mix ingredients, toss and refrigerate.

This is better if made the day before.  

COQ-AU-VIN or ( Chicken in Wine and Mushroom gravy)

3 whole chicken breasts (boneless and skinless.)

¼ cup dry white wine or chicken broth

1 101/2 oz. Can condensed cream of mushroom soup

1 4oz. can of sliced mushrooms drained)

Place chicken pieces in crock-pot.

Season with salt and pepper.

Mix wine and soup and pour over chicken.

Cover and cook on low 7 to 9 hrs.( or high for 3 to 4 hrs.)Recipe may be doubled for the 5 qt. Model.

Great with UNCLE Ben’s Rice Florentine.

CRÈME CHEESE PINWHEELS

2 (8oz.) Pkgs. Cream Cheese, softened

1 Pkg. Hidden Valley Ranch Dressing Mix (dry)

2 Teaspoons Minced Onion

4 (12 inch) Flour Tortillas

1 (4 oz.) Can Diced Green Chilies

2 Oz. Black Olives, chopped (optional)

Mix together cream cheese, dressing mix and onion.  Spread evenly on the tortillas.  Drain chilies.  Spread evenly over cream cheese mixture. Sprinkle with chopped black olives.  Roll tortillas tightly.  Chill 2 hours.  Slice into 1-inch slices.  Makes 3 dozen.

Mandarin-Orange Salad

½ head lettuce and equal amt. Of Romaine lettuce( torn into bite size pieces)

2 med. Stalks celery sliced)

2 green onions sliced)

2 cans mandarin oranges

Combine all of above

Dressing:

½ cup vegetable oil

4 Tbs. Sugar

4 Tbs. White vinegar

2 Tbs. Parsley

1 tsp. Salt

2 dashes Pepper

2 dashes red pepper sauce

Stir or shake and add to salad

PUMPKIN ROLL

THE CAKE:

3 Eggs

⅔ cup Cooked Pumpkin (I used canned pumpkin pie mix)

1 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 Cup Sugar

½ Teaspoon Nutmeg

½ Teaspoon Salt

¾ Cup Flour

THE FILLING:

8 0z. Cream Cheese, softened

6 Tbs. Margarine, softened

1-Teaspoon Vanilla

1 Cup Powdered Sugar

·        Line a cookie sheet with well-greased wax paper

·        Mix ingredients together and blend until smooth

·        Pour mixture onto cookie sheet

·        Bake in a 350 degree oven for 15 minutes

·        Remove and sprinkle with powdered sugar

·        Flip onto a towel and roll up like a jellyroll.  Refrigerate

·        Leave in the towel until cool

·        Mix filling ingredients

·        Unroll pumpkin roll from towel and spread with the filling

·        Re-roll and refrigerate until ready to eat

·        Slice and enjoy

Thumbprint Cookies

1 cup unsalted butter(softened)

½ cup sugar

2 egg yolks

1tsp. vanilla

2 cups flour

½ tsp. salt

¼ cup current jelly

Cream butter and sugar. Beat in egg yolks and vanilla.

Add flour and salt slowly until well blended. Refrigerate for one hour.

Preheat oven to 350*.

Use ¼ of the dough at a time.

Roll dough onto 1in. balls.

Place on ungreased cookie sheet about 2” apart.

Make a depression in center of each cookie with your thumb.

Put into oven and bake 10 min.

Remove and make depression again.

Fill each depression with current jelly about 1/4tsp.)Return cookies to oven and bake for about 5 min.

Take out and remove from cookie sheet when cool enough to handle

Eat and enjoy.  

Vegetable Squares

·      2 Tubes Pillsbury Crescent Rolls

·      8 oz. Creamed Cheese, softened

·      1 Cup Mayonnaise

·      1 Pkg. Hidden Valley Ranch Dressing (dry)

·      Diced vegetables such as broccoli, cauliflower, peppers (I use red and green for color), onions, celery

·      Shredded Mozzarella Cheese

Spread the tubes of crescent rolls onto a cookie sheet, pinching seams together.  Bake in a 400 degree oven for 10 minutes or until golden brown.  Let cool.

Mix together the cream cheese, mayo, and ranch dressing mix.  Spread over the cooled crust.  Spread the mixture of diced vegetables over the cream cheese. Sprinkle with Mozarella cheese.  Cool.  Cut into squares.

1/2 lb ground round
1 cup peeled, finely chopped Rome apple
2 Tbsp raisins
1 Tbsp minced jalapeno pepper
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. ground cinnamon
Dash of coriander
8 oz. can - no salt added tomato sauce
1 clove garlic minced
4-8 flour tortillas
Microwave beef 3 minutes or until brown.  Stir after 1 1/2 minutes.  Drain.  Add apple and next 8 ingredients.  Stirring well.  Microwave 8 minutes or until thickened, stirring every 3 minutes.  Spread 1/2 cup mixture down center of each tortilla; fold sides over and place in 11x7x2 baking dish. Cover with plastic wrap and vent.  Microwave 1 minute or until thoroughly heated.

Art