Olive Garden Shrimp Primavera

FOR THE SAUCE
6 tablespoons butter or margarine
1 tablespoon fresh garlic, minced
1 ounce knorr newburg sauce mix (or similar)
1 (32 ounce) can canned crushed tomatoes
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon dry basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper

FOR THE VEGETABLES
1/2 lb mushroom, halved (or quartered if large)
1 cup green bell pepper, cut into 1-inch squares
1 cup red bell pepper, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter, for sauteing

FOR THE PASTA
1 lb fresh linguine (or quality dry pasta)

FOR THE SHRIMP
1 lb large shrimp, fully cooked, thawed and drained

Melt butter in 3-quart saucepan over medium heat. Add garlic and
cook one minute. Add remaining spice and tomato ingredients, stir
well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute
vegetables about 3 minutes until crisp - tender. Add to the sauce
and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir
shrimp into sauce to heat through. Do not boil. Spoon Primavera over
hot linguine. Pass Parmesan cheese.

Tangy Lime Cheesecakes

12 oz box prepared pound cake, torn into pieces
3 tbs unsalted butter, cubed
3 oz box lime gelatin
2/3 cup boiling water
8 oz pkg cream cheese, room temp
8 oz pkg mascarpone cheese
1/2 cup prepared lime curd

In food processor, puree pound cake and butter 1 min. Press mixture into bottoms of 6 greased 4 1/2" springform pans or other pans. Chill. In bowl, stir together gelatin and boiling water 2 min. or until dissolved.
In food processor, puree gelatin mixture, cheeses and lime curd 2 min. or until smooth. Divide mixture among pans. Chill 2 hours. Remove from pans. GARNISH WITH WHIPPED CREAM AND BLUEBERRIES, IF DESIRED. Makes 6 servings.

Krispy Kreme Doughnuts Copycat

Doughnuts
2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips

Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour until smooth.
Cover and let rise until double, 50-60 minutes.
(Dough is ready when indentation remains when touched.) Turn dough
onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350°.
Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack then when slightly
cooled spread chocolate frosting on top.
Dip in sprinkles or other toppings after chocolate if desired.
Creamy Glaze: Heat butter until melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate Frosting: Heat butter and chocolate over low heat until
chocolate is melted. Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.

Dreamcicle Cake

1 box Orange Supreme cake mix

3 small boxes instant vanilla pudding mix

8 ounce tub of Cool whip (or more to taste)

1 small box Orange Jell-O

2 cups of milk

Images/metric

Mix cake according to box directions and add 1 small box of pudding mix.
Bake according to directions. When cake is done poke holes in cake. Fix
Jell-O,

put 1 cup of boiling water, mix until dissolved, add 1 more cup of hot water
and ladle over cake. Put cake in refrigerator over night. Then take cake out

and set pans in hot water for a moment, turn upside down on cake plate. For
the icing put cool whip in a bowl, add the other 2 boxes of pudding mix and

2 cups of milk, mix well and put on cake.

Crab Salad Stuffed Tomatoes

4 large tomatoes
3/4 pound surimi or imitation crab, roughly chopped
1/2 yellow bell pepper, seeded and cut into 1/4" pieces
1/3 cup light mayonnaise
1/4 cup finely chopped red onion
1 tbs light sour cream
1 tbs lemon juice
1 tbs chopped cilantro
1/4 tsp salt
1/2 tsp pepper
4 cups mixed salad greens
1 1/2 tbs olive oil
1 1/2 tsp balsamic vinegar

Cut tops off tomatoes, squeeze out seeds and discard. Scoop out the flesh and reserve 1 cup, chop and set aside. Place tomatoes cut side down on a paper towel lined plate, allow to drain.
Stir together reserved tomato, surimi and next 8 ingredients in a bowl.
Fill tomatoes with a heaping 2/3 cup of crab filling, mounding slightly.
Place salad greens in a bowl, drizzle with olive oil and vinegar and toss to combine.

16th-Street Stew

1-1/2 pounds ground beef
1 medium onion, chopped
4 bacon strips, diced
1 green pepper, chopped
3 potatoes, peeled and diced
2 teaspoons prepared mustard
3 beef bouillon cubes
1/4 teaspoon pepper
2 cups boiling water
6 tablespoons vinegar

Directions:
In a skillet, brown ground beef with onion, bacon and green pepper; drain. Add potatoes, mustard, bouillon and pepper. Stir in water and vinegar. Simmer over medium-low heat for 45 minutes or until the potatoes are tender. Yield: 4-6 servings.

Almost Stuffed Peppers

1 pound ground beef
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into 1/4-inch slices
1 medium onion, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1-1/2 cups uncooked instant rice

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm.
In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through.

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Horseradish Roasted Fall Vegetables

1 medium acorn squash
3/4 pound red potatoes, cut into bite-sized pieces
1 large, crisp apple, such as Honeycrisp or Granny Smith, cored and cut
into bite-sized pieces
2 tablespoons creamy German horseradish
2 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 375 degrees F.
Place squash in oven for about 15 minutes to soften somewhat, then peel
and slice into bite-sized pieces, discarding seeds.
Combine squash in a roasting pan with potatoes and apple.
In a small bowl, whisk together horseradish, olive oil and salt and
pepper. Pour mixture over vegetables and apple and toss.
Roast uncovered, tossing occasionally, until deeply roasted and
caramelized, about 1 hour. Serve.

Marinated Grilled Leg of Lamb with Parmesan Potatoes

1 cup dry red wine
1/4 cup balsamic vinegar
zest and juice of 2 lemons
1 tablespoon Dijon mustard
2 tablespoons olive oil
8 cloves garlic, finely minced
2 tablespoons chopped shallots
2 tablespoons chopped fresh rosemary
2 pounds boneless, butterflied leg of lamb
1 1/2 pound small red Bliss potatoes
2 tablespoons olive oil
pinch salt
pinch freshly ground black pepper

Cooking Instructions
1. In a mixing bowl, whisk the red wine, balsamic vinegar, lemon zest
and juice and Dijon mustard together. Whisk in the olive oil, garlic,
shallots and rosemary.
2. Place the lamb in a resealable bag and add the marinade. Seal the
bag and marinate the lamb overnight in the refrigerator.
3. Preheat the oven to 375ºF.
4. Cut the potatoes in half (or in quarters if large). Toss the
potatoes with the olive oil, salt and pepper and place them on a
baking sheet.
5. Roast the potatoes in the oven until they are tender, about 45
minutes.
6. Meanwhile, preheat the grill to high.
7. Remove the lamb from the bag (discard the leftover marinade),
season the meat with salt and pepper and turn the grill down to
medium. Grill the lamb until a meat thermometer registers 140ºF, about
10 to 15 minutes per side, depending on the thickness of the lamb.
8. Transfer the meat to a carving board, let it rest for 10 minutes
and slice it on the bias.
9. Transfer the potatoes to a serving platter and sprinkle with Parmesan.
10. Serve the sliced lamb with the potatoes on the side.

Chocolate and Coconut Cream Fondue

1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez)

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely

chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Combine sweetened cream of coconut and 12 ounces chocolate in heavy

large saucepan. Stir mixture over very low heat until chocolate melts

and mixture is smooth. Stir in whipping cream and extract. (Fondue can

be prepared 8 hours ahead. Cover; store at room temperature. Stir over

low heat to rewarm before serving.)

Transfer mixture to fondue pot. Place over candle or canned heat

burner. Serve with fruit for dipping.

Pineapple Cherry Cake

1 large can crushed pineapple, undrained

1 can cherry pie filling

1 box cake mix yellow or butter pecan

1 cup chopped pecans or walnuts

1 cup flaked coconut

1\2 sticks margarine

Pour undrained pineapple into a 9 x 13 in cake pan. Pour cherry pie filling

over this and sprinkle cake mix over cherry filling. Sprinkle with nuts and

coconut. Pour melted margarine over cake top. Bake at 350 for 45 min. Or
until done.

OPEN-FACED HOT CHICKEN AND SWISS MELT

INGREDIENTS

- 4 ounces French bread, sliced diagonally in 4 pieces

- 4 (4-ounce) boneless skinless chicken breast halves,

rinsed and patted dry

- 1/2 cup finely chopped green onion

- 2 ounces Swiss cheese

- 2 tablespoons plus 2 teaspoons light mayonnaise

- 2 tablespoons Dijon mustard

- 1 teaspoon dried oregano leaves

- 2 cups mixed spring greens

DIRECTIONS

Lightly toast bread.

Place a 12-inch nonstick skillet over medium high

heat until hot. Coat skillet with cooking spray, add

chicken, and cook 4 minutes. Turn and cook 4 more

minutes or until chicken is no longer pink in center.

Remove chicken from heat, sprinkle with onion, and

top with cheese. Cover to allow cheese to melt.

In a small bowl, combine mayonnaise, mustard, and

oregano and spread on toasted bread. Arrange greens

on 4 bread pieces and top each with 1 piece chicken.

Carving the perfect pumpkin

That time of year is coming again, here are some helpful tips:

1. Select a fresh pumpkin in a shape that you like. Some folks prefer their pumpkins low and round, while others like them tall and oval-shaped.

2. Draw a circle on top of the pumpkin in preparation for making an opening large enough for your hand to reach into it.

3. Cut through the stem end of the pumpkin along your outline with a sharp knife or pumpkin-carving tool.

4. Remove the stem, which will act as a cap, making sure you scrape off any seeds or pulp that are on there.

5. Use a large spoon to scoop out the seeds and pulp from inside the pumpkin.

6. Draw a pattern for the face on the clean pumpkin with a felt-tip pen, or Be sure to make the eyes, nose and mouth large enough.

7. Follow your pattern as you cut all the way through the pumpkin. Push the cut-out features gently from the inside of the pumpkin and throw out the pieces.

8. Place a candle inside the pumpkin to create a glow. Make sure not to cover the top of the pumpkin.

Here is a tip:

Spray the pumpkin with WD-40. Don't worry it won't go up in flames. Just don't spray when you have a candle lit in it. You spray the entire pumpkin inside and out and it will prevent rotting for a while. Keep in mind that a pumpkin will usually start to rot in about 3 days of cool (70 F degree) weather and less in hot weather so don't carve those pumpkins too early.

Autumn Spice Cookies

3 1/2 cups flour
1 tbsp finely grated orange zest
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup dark molasses

Preheat oven to 375. In a medium bowl, combine the flour, orange zest, cinnamon, ginger, baking soda, salt, and allspice. Set aside. In a large bowl, cream the butter and sugar using an electric mixer. Add the egg and molasses. Mix well. Gradually add the flour mixture to the butter mixture. Mix until well blended. Divide the dough into 2 portions. Roll the dough to 1/8 inch thick on a floured surface. Dip the cookie cutters into flour before making the cutouts. Cut out the shapes from the dough. Transfer to ungreased cookie sheets. Space the cookies one inch apart. Bake for 7 to 9 minutes or until the cookies are golden brown. Remove from the oven. Cool the cookies 2 minutes on the baking pan. Transfer the cookies to a cooling rack. Cool completely.
Makes about 36 cookies

Pumpkin Bread Loaves

2 1/4 cups flour
1 tbsp pumpkin pie spice
3/4 tsp salt
3/4 tsp baking soda
1 can (15 ounces) solid pack pumpkin
1 1/2 cups sugar
1/3 cup vegetable oil
1 snack cup prepared vanilla pudding
3 eggs
3/4 cup chopped walnuts or pecans

Preheat oven to 325 F. Lighly spray four mini loaf pans with nonstick spray. Set aside. In a medium bowl. Combine the flour, pumpkin pie spice, salt, and baking soda. In a large bowl, beat the pumpkin, sugar, oil, and pudding using an electric mixer. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture to the pumpkin mixture. Mix just until moistened. Stir in the chopped nuts. Distribute the bread batter evenly in the prepared loaf pans. Bake for 45 to 50 minutes, or until a cake tester inserted in the center is clean when removed.. Remove from the oven. Cool the loaves in the pan 10 to 15 minutes. Transfer the loaves from the pans to a wire rack and cool completely.
Makes 4 mini loaves

Pan Sautéed Chicken with Vegetables & Herbs

From:Campbell's Kitchen


Ingredients:

1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch
1 1/2 cups Swanson® Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves

Directions:
Heat the oven to 350°F. Combine the black pepper, paprika and flour
in a small bowl. Coat the chicken with the flour mixture.

Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add
the chicken and cook until it's well browned on all sides. Remove the
chicken from the skillet.

Add the onions and potatoes to the skillet and cook for 5 minutes. Add
the carrots, stock, lemon juice and oregano and heat to a boil. Return
the chicken to the skillet. Cover the skillet.

Bake at 350°F. for 20 minutes. Uncover the skillet and bake for 15
minutes or until the chicken is cooked through and the vegetables are
tender. Sprinkle with the thyme.

Filet Mignon with Tarragon

1 1/2 tablespoons oil
1/4 cup shallots
1 cup beef broth
1/2 cup white wine
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons butter
2 cloves garlic, chopped
1 lb. baby spinach
2 tablespoons oil
4 beef tenderloin steaks, 1 inch
2 tablespoons Dijon mustard
1 tablespoon tarragon

Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef
broth, wine, and brandy; reduce until thickened, about 5 minutes. Add
cream, reduce until 3/4 cup. Set sauce aside.

Melt butter in skillet, add garlic, saute 1 minute. Add spinach,
cook until wilted, tossing, about 2 minutes. Set aside.

In another skillet heat oil, add tenderloins and cook until desired
doneness. Divide spinach between 4 plates, top each with a filet. Add
sauce back to steak pan, stir in mustard and tarragon, add salt and
pepper to taste, pour over steaks.

Vegetable Lasagna

Vegetable Lasagna
from Campbell's Kitchen



Ingredients:

1 pkg. (10 oz.) frozen chopped broccoli
1 small green or red pepper, chopped
1 medium carrot, chopped
1 small onion, chopped
1 can Campbell's® Condensed Broccoli Cheese Soup OR Campbell's®
Condensed 98% Fat Free Broccoli Cheese Soup
1/2 cup milk
1/4 cup grated Parmesan cheese
6 lasagna noodles, cooked and drained
1 1/2 cups shredded mozzarella cheese

Directions:
PLACE broccoli, pepper, carrot and onion in saucepan. Cover with water.
Heat to a boil. Cover and cook over low heat 5 min. or until tender.
Drain.

MIX soup, milk and Parmesan cheese.

SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish (11" x 7"). Top
with 3 lasagna noodles, 1/2 cup soup mixture, 3/4 cup mozzarella cheese
and 1 1/2 cup vegetable mixture. Repeat layers. Top with remaining soup
mixture.

COVER . Bake at 400°F. for 20 min. Uncover and bake 10 min. or until
hot. Let stand 10 min.

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Velvet Chocolate Fudge

4 1/2 cup sugar

1 tbsp cornstarch

1/2 tsp salt

1 (13 oz) can evaporated milk

1/2 cup butter

1 (16 oz) pkg regular marshmallows

1 (12 oz) pkg semisweet chocolate pieces

1 (8 oz) milk chocolate candy bar, broken up

2 tsp vanilla

2 cup chopped walnuts

 

Combine sugar, cornstarch, and salt in 5 quart heavy Dutch oven.  Stir in the evaporated milk and butter.  Cook over medium heat, stirring constantly, until

the mixture comes to a rolling boil.  Boil for 8 minutes.  Stir frequently.  Remove from the heat.  Stir in the marshmallows, semisweet chocolate pieces,

milk chocolate, and vanilla.  Beat until smooth.  Stir in the walnuts. Pour into a buttered 15 1/2 x 10 1/2 jelly roll pan.  Cool and cut into 1 1/4 inch

Iced Pumpkin Blondies

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
Maple Icing (recipe follows)
DIRECTIONS

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.

FOR MAPLE ICING:
BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.

Easy Pumpkin Pie

1 unbaked 9-inch deep-dish pie shell

2 eggs

1 (30 oz) can pumpkin pie mix

2/3 cup evaporated milk

1/4 tsp ground cinnamon

 

Beat eggs lightly in a large bowl.  Stir in pie mix, evaporated milk and cinnamon.  Pour into the pie shell and cut 2-inch wide strips of foil and cover pie crust edges to prevent edges getting too brown.  Bake at 400 degrees for 15 minutes.  Reduce temperature to 350 degrees and bake for 50 more minutes or until knife inserted in the center comes out clean.  Cool.

Lemon Chiffon Pudding

3 1/2 tablespoons all-purpose flour

2/3 cup sugar2 tablespoons butter,
softened

3 tablespoons lemon juice

2 egg yolks, beaten

2/3 cup milk

2 egg whites

Preheat the oven to 350 degrees. In a large bowl, stir
together the flour and sugar until well blended. Stir in butter until smooth.
Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or
metal bowl, whip egg whites with an electric mixer until stiff but flexible
peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole
dish. Bake for 35 minutes in the preheated oven, or until set. Serve warm or
chilled.

Different ways to making Roux (gravy thickening)

There are many different ways to thicken gravies and sauces.

1). Butter or fat and flour. (This is what I like to use. Just add a stick of butter to a sauce pan, ad enough flour to make it into a paste, then turn on high heat and brown it. Be careful not to burn it. Then add it to your stock, but only enough for your liking. Add too much and you are going to have it too thick. make sure you boil it to get the flour taste out of it. Stir frequently to avoid it sticking to the bottom of the pan and burning.

2). Add a teaspoon of pancake mix and whisk into sauce or gravy. Cook sauce or gravy on low until it begins to thicken. Wait a few moments then if you want it thicker just add another teaspoon. Until you get the thickness that you need.

3). You can also use corn starch, just mix some with cold water and add.

4). Another way you can thicken is using SimplyThick®, and it is available at http://www.simplythick.com.

Honey Nut Muffins

Honey Nut Muffins

2 eggs, lightly beaten
1/3 cup honey
Grated rind from one orange
1/2 cup orange juice
1/4 cup milk
1/4 cup melted butter or margarine
2 cups flour
1 tablespoon baking powder
1/2 cup chopped nuts (optional)

Preheat oven to 400 degrees. Grease muffin cups. Mix together first six
ingredients. Combine flour and baking powder and add to honey mixture,
stirring just until flour is moistened. Stir in nuts. Fill muffin cups
3/4 full and bake 15-20 minutes.

Killer Shrimp

Killer Shrimp

1/4 cup butter
1 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large cloves garlic, minced
1 teaspoon chopped parsley
1 small Anaheim chile peppers, chopped (optional)
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco pepper sauce
1 pound large shrimp with tails (peeled and deveined), uncooked
French Bread for dipping

In a large saucepan over medium heat, simmer butter, olive oil, chili
sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley,
Anaheim chile, red pepper flakes, oregano and Tabasco until well
blended. Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours
or overnight.
Preheat oven to 350 degrees F.
Place sauce and shrimp in a large shallow baking pan; bake approximately
10 to 15 minutes or until shrimp are opaque in center (cut to test).
Remove from oven.
Place mixture in shallow bowls and serve with a crusty French bread for
dipping in sauce (this dish is eaten with your fingers).

Makes 4 servings

Source : http://whatscookingamerica.net/

Victory Cola

Victory Cola


1 4 serving size package cherry Jello

1 cup boiling water

1 cup cola beverage

Cool Whip Whipped Topping, thawed, optional

maraschino cherries, optional




Dissolve gelatin in boiling water. Add cola beverage. Pour into small
glasses. Chill until set, about 2 hours. Garnish with whipped topping
and cherries, if desired. Add straw for decoration.

Tumbleweeds

Tumbleweeds

12 oz. can salted peanuts
7 oz. can potato sticks, broken
3 cups butterscotch chips
3 TB peanut butter

Melt peanut butter and butterscotch on 50 percent in microwave. Add
remaining ingredients to melted mixture. Drop on wax paper lined baking
sheets. Refrigerate 10 minutes to harden, and then store in a
container.

SOUR CREAM CABBAGE

SOUR CREAM CABBAGE

Grate 4 cups cabbage very fine.

Simmer in a tightly covered saucepan with very little water until
soft.

With flour shaker, sprinkle approximately 1 tablespoon flour over
cabbage.

Add 2 tablespoons sour cream, salt & pepper to taste.