SOME MORE OF MY FAVORITE RECIPES 3



                                



HIDDEN HUGS COOKIES

2 C. flour
2 C. sugar
1 package Hershy's kisses
1 C. butter-softened
1 C. powdered sugar
1 tsp. vanilla extract
1/4 tsp. salt

1 C.finely crushed walnuts-optional

Cream together the butter, powdered sugar, and vanilla extract. Once creamy, slowly add in the flour and salt.Add walnuts here if desired. When the mixture is firm, roll into balls and flatten. Place a hershy kiss in the middle and then roll back into a ball to completely hide the kiss.

Place on ungreased baking sheet and bake at 400 degrees for 10-12 minutes. Cool slightly and sprinkle with powdered sugar.

These are easy to make, yet tasty. The kids love them!




TUNA GARDEN SALAD



3/4 lb. red skinned potatoes, cooked, cooled,and sliced 1/4 inch thick
1/2 cup bottled Italian salad dressing
3 cups torn green, curly leaf lettuce
6 ounces fresh green beans, cooked, cooled, and cut
1 12 ounce can solid white, water packed tuna,
drained, and coarsley flaked
2 tomatoes cut into wedges
Saltine crackers

Toss potatoes with 2 tab. dressing, add green beans, tuna, and tomatoes, tossing to mix well. Arrange lettuce on platter, top with potatoe mixture. Drizzle with remaining dressing. Serve with Saltine Crackers.

Makes 4 servings


ISLAND SPICED UPSIDE-DOWN SWEET POTATOE CAKE

1 20 ounce can sliced pineapple packed in natural juices
1 Tab. butter
1/4 cup packed light brown sugar
1 tsp. ground ginger
1/4 cup dried cranberries
1 box spice cake mix
3 eggs
1/3 cup applesauce
1 1/2 cups peeled and grated sweet potatoes
whipped cream-optional

Drain pineapples, reserving 3 Tb. and 1/2 cup of the juice. Set aside one whole pineapple slice. Cut 6 slices in half. Save remainder pineapple, and juice for another use. Preheat oven to 350 degrees. Put butter in 9x2 inch spring form cakepan, and place in the oven till butter has melted; set aside. In small bowl combine brown sugar, ginger, and 3 Tab. pineapple juice. Pour mixture into pan with melted butter, and tilt to evenly distribute. Place whole pineapple ring in the center of the pan;arrange half slices in crescents around the center.
Fill in spaces with dried cranberries.

In a bowl combine dry cake mix ,eggs, applesauce, sweet potato and 1/2 cup pineapple juice. Using a fork stir vigorously about 2 mins, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 mins. or until a wooden pick inserted in center comes out clean. Cool 5 mins. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature, topped with a dollop of whipped cream.

Makes 12 servings


SWEET POTATOE CHEESE BALLS

1 8 oz. pkg. cream cheese
2 cups sharp shredded cheddar chesse
1/2 cup mashed sweet potatoes
1 8 oz.can crushed pineapple (well drained)
1 pkg. smoked beef
1 Tab. minced onion
5 strips of finely chopped bacon
finely chopped pecans-optional

Beat cream cheese, and sweet potatoes till well combined. Stir in beef, cheddar cheese, bacon, pineapple, onion, and mix well. Form mixture into balls and chill;roll in pecans at the time of serving.
Serve with your favorite crackers.






SWEET POTATOE CHEESE CAKE SQUARES

1 pkg. butter flavor cake mix
2 cups mashed sweet potatoes
2 Tab. melted butter
1 tsp. orange extract
1/2 tsp.cinnamon
1/2 tsp.salt
4 eggs
1 8oz pk.softened cream cheese
1 cup chopped pecans
1 14 oz. can sweetened condensed milk

Combine cake mix, 1 egg, butter and cinnamon. Press mixture into bottom of a greased 10"x15"x2" baking dish;set aside. Beat cream cheese until smooth, and gradually add milk, remaining three eggs, sweet potatoes, orange extract, and salt. Continue beating untill well blended. Pour mixture over crust, and sprinkle with nuts. Bake at 325 degrees for 30 mins. or until set. Cool completely and cut into squares.






TROPICAL COCONUT CAKE

1 can cream of coconut
1 can Eagle brand milk
1 lg.can crushed pineapples
1 box yellow cake mix
1 small container Cool Whip
1 cup shredded coconut

Bake cake as directed. Mix cream of coconut, and Eagle brand milk together. As soon as the cake is done, prick holes all over top of cake. Slowly pour cream of coconut mixture into holes, and over cake. Pour pineapples, and juice all over cake. Refrigerate until cold. Mix Cool Whip, and coconut together, and spread over cake. Keep refrigerated.

Must be cold to get all the flavors to taste really scrumptous.




CHILLED PEACH SOUP

6 cups peaches, peeled, and diced, or;
2 14 oz.cans sliced peaches, reserve 1/2 of the syrup
2 Tab.triple sec, or frozen o.j. concentrate undiluted
2 Tab.lemon juice
2 Tab.almond extract or frangelico
1/2tsp.salt
2 cups sour cream or yogurt

In the blender or food processor, combine peaches, triple sec, or orange juice concentrate,lemon juice, almond extract, and salt. Blend on high speed until pureed, and very smooth. Add sour cream, or yogurt ,and continue to puree until well blended. Taste the soup and, if a slightly sweeter taste is desired, you may wish to add a bit of Louisiana cane syrup, honey or sugar. Remove from blender, and place in a bowl or crock pitcher, cover, and refrigerate. Allow to chill completely. Serve in punch cups, demitasse, or small soup bowls.For added texture, you may wish to garnish each cup with a tsp. of finely chopped fresh peaches.






BACON FRIED CARROTS

1 lb. carrots
1 med.onion
1/8 tsp. pepper
3 slices bacon
1/2 tsp.salt

Pare, then slice carrots. Coarsely chop, or slice the onion. Cook the bacon until crisp;remove bacon, and set aside. Add carrots, and, onion to bacon fat;sprinkle with salt and pepper, cover. Cook slowly about 15 mins. or until tender. Uncover, and cook, turning occasionally until carrots are slightly brown. Crumble bacon, and add to carrots.
Makes 4 servings

Taken from Amy Williams'
"Melody In The Kitchen With His Song Cookbook"




SUNSHINE CASSEROLE

1 lb. bulk sausage
6 eggs
1/2 cup sour cream
4 Tb.chopped onion
4 Tb.chopped bell pepper

Brown sausage, onions, and bell peppers, drain;Line baking dish with 3/4 of the sausage mixture. Combine eggs, and sour cream, season to taste. Pour over sausage mixture. Bake at 350 degrees until eggs are semi-set. Stir, and top with remaining sausage mixture.
Bake until eggs are firm.
Serves 4-6


THESE NEXT FOUR RECIPES WERE SENT TO ME FROM
PATRICIA KNAPP

This is a huge hit with everyone who tries it! It's about as easy as any recipe can get, and it tastes wonderful. My favorite berry is boysenberry, which my husband Bill's grandkids call "Poisonberry." Yes, we have a strange family where small children cry for "more Poisonberry Cobbler please!"

VERA NOBLE'S COBBLER

1/4 cup soft butter
1/2 cup sugar
1 cup sifted flour (frankly, I never sift it; neither did Mom)
2 tsps. baking powder
1/4 tsp. salt
1/2 cup milk
drained berries from a #2 can (about 2 to 2 1/2 cups)
1/4 to 1/2 cup sugar
1 cup fruit juice

Preheat oven to 375F.

Cream butter, and sugar until light and fluffy. Sift flour, baking powder, and salt together and add to creamed mixture alternately with milk. Beat until smooth. Pour into greased casserole, and spoon drained fruit over batter. Sprinkle with sugar, and juice. Bake 45 to 50 minutes. Serve with cream or ice-cream, or so says the original recipe. I'm here to tell you it's wonderful all by itself!


This isn't sauerbraten, but it's wonderful anyhow, and sauerbraten is what the family calls it. I make it for my husband Bill's birthday, and he's a happy clam. Tommie is my husband's mother.


TOMMIE'S SAUERBRATEN

3 lbs. beef, cut in 2" pieces
1 cup catsup
1 cup water
2 onions, sliced
1 Tbsp. sugar
1 Tbsp. worchestershire sauce
1 Tbsp. horseradish
1 tsp. salt
1 bay leaf
1/4 tsp. pepper
1 Tbsp. dry mustard
1 Tbsp. vinegar

Place beef in bowl. Blend remaining ingredients, and pour over meat. Refrigerate overnight, or longer. Brown the meat in hot fat then, add remaining ingredients. Cover. Cook slowly until meat is tender, about 1 1/2 hours.


ZUCCHINI CASSEROLE

5 medium zucchini, cut into 1" dice
1 large onion, chopped
Pam cooking spray
3 eggs, beaten
1 tsp. salt
cayenne pepper, to taste
2 tsps. dijon mustard
4 oz. cheddar cheese, grated (or more -- too much is just enough)
3 cups fresh white bread cubes
1/4 cup butter or margarine, melted

Boil the zucchini in water until just tender, about 5 minutes. Drain well, and place in a large bowl. Saute the onion in the Pam until transluscent. Add the eggs, salt, cayenne, and mustard. Mix well. Stir in the cheese. I use sharp cheddar-more flavor with less cheese. I kid myself into believing I'm making it lower fat that way.
Pour the mixture into a large casserole that has been sprayed with Pam cooking spray. Toss the bread cubes with melted butter, and arrange on top of the casserole.
Bake for 45 minutes at 350 F or until the casserole is a rich golden brown.
Serves four to six normal people, or three Knapps.
I have seen a variant of this recipe in Middle Eastern cookbook, but the original I got was from Bill's mother, Tommie.
I cut down on the fat and added the cayenne & dijon.

SPICY CITRUS-FLAVORED NOODLES

Adapted from "Asian Vegetarian Feast" by Ken Hom

1/2 lb. thin pasta-Mr. Hom suggests Chinese egg noodles, but I use imported Italian spaghetti or angel hair pasta with excellent results
Tbsp. sesame oil

Sauce:
1 tsp.dried red chili flakes
2 tsps. peanut oil
2 tsps. sesame paste or peanut butter
2 Tbsps. orange juice
2 tsps. lemon juice
grated rind from 1 orange and 1 lemon
1 tsp. finely chopped scallions
1 tsp. finely chopped garlic
1 tbsp Chinese white rice vinegar or cider vinegar
1 Tbsp dark soy sauce
2 tsps. sugar
1/4 tsp. toasted ground Sichuan peppercorns
2 tsps. chili oil
1 Tbsp. Sherry

Cook pasta according to package instructions. Toss with sesame oil and set aside.

Mix the sauce ingredients together in a bowl or in an electric blender. Mix with the pasta, and let sit at room temperature, or chill until ready to serve. Add more orange juice, or sherry to loosen the pasta, toss well and serve.

Serves 2 to 4



CRAB DISHES



CRAB AND EGG PUFFS


List of Ingredients:

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
2 egg yolks
1 lb. lump crab meat
1 tsp. prepared mustard
1/4 tsp. red pepper
1/4 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. red and green peppers
1 tsp. Worcestershire sauce
2 sliced hard cooked eggs

CRAB SAUCE:

Melt butter; stir in flour, add milk, and cook until thick. Add slightly beaten egg yolks, crab meat, and seasonings, and cook for 3 minutes. Stir in lemon juice, peppers, worcestershire sauce, and sliced eggs.

PUFFS:

1/2 cup butter
1 cup chopped fresh onions
1 cup cheddar cheese soup-heated
4 eggs
1/2 tsp. salt
1 cup flour
6 tsp. sesame seed

Bring butter, onions, and soup to a boil in saucepan. Add flour, and salt all at once. Cook over medium heat stirring constantly, until mixture leaves pan and is smooth, and makes a ball. Cook 1 minute. Add eggs, one at a time, beating hard after each addition until mixture is smooth and glossy. Drop on cookie sheet, making 6 mounds. Sprinkle with 1 teaspoon of sesame seed. Bake 20 to 25 minutes in 425 degree oven. Serve with sauce.

Prepared by Ruth Russell
3rd place finish in 1973 Labor Day Crab Cooking Contest
Crisfield, MD


Here's an easy-to-prepare, attractive, and delicious soup
that's certain to please guests of all ages.

HAWK COVE CRAB SOUP

List of Ingredients:

2 cups milk
1/4 teaspoon ground mace
1/4 teaspoon dry mustard
1/8 teaspoon ground nutmeg
2 teaspoons grated lemon peel
1 pound jumbo lump crab meat
2 cups half and half
3 Tablespoons butter
1/2 teaspoon salt
1/2 cup dry white wine
1/4 cup cracker crumbs

Combine milk, spices, and lemon peel in top of a large double boiler; stir well. Cook mixture over simmering water 10 minutes. Stir crab meat, half and half, butter, and salt into hot mixture; cook over boiling water 20 minutes, stirring often. Stir in wine, and cracker crumbs. Serve immediately. Yields 4 to 6 servings.


BAYSIDE DEVILED CRAB

List of Ingredients:

2 Tablespoons chopped onion
2 Tablespoons melted butter
2 Tablespoons flour
3/4 cup milk
1 Tablespoon lemon juice
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
3 drops liquid hot pepper sauce
dash pepper
dash cayenne pepper
1 egg, beaten
1 Tablespoon chopped parsley
1 pound special crab meat
1 Tablespoon melted butter
1/4 cup dry bread crumbs, with chopped herbs added
thyme, dill, savory

Cook onion in butter until tender. Blend in flour. Add milk gradually, and cook until thick, stirring constantly. Add lemon juice, and seasonings. Stir a little of the hot sauce into the egg; add to remaining sauce, stirring constantly. Add parsley and crab meat; blend well. Place in six well-greased individual shells or 5-ounce custard cups. Combine butter and crumbs; sprinkle over top of each shell. Bake in a moderate oven, 350 degrees for 20 to 25 minutes or until brown. A few herbs in the crumb topping for this dish add a speedy and flavorful touch to the crab.

Broccoli and a fruity salad would be nice meal accompaniments for this.
Serves 6