Salsa Verde Chicken Wraps

• 1 cup Pace Salsa Verde (or your favorite salsa)
  
• 2 cups diced cooked chicken
• 1 large red pepper, diced
• 1 large avocado, diced
• 1/2 cup sour cream
• 4 (10 inch) flour tortillas, warmed
• 2 cups shredded lettuce

1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
2. Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

Recipe courtesy of Allrecipes.com

Jewish Coffee Cake

Cream together:
1 C. shortening
1 1/2 C. sugar
4 eggs

Sift together:
3 1/4 C. flour
4 tsp. baking powder
1 tsp salt.

Evaporated milk

Filling:
Sugar
Brown sugar
Cinnamon

Mix as big a batch of filling as you desire.


Add dry ingredients alternatively with 1 can evaporated milk to creamed mixture. Dust bottom of pan with filling. Alternate filling with batter until you end with filling on top.
Bake @350:
Angel food cake pan-about 1 hour
9x13 pan-35-45 minutes

Pris's Pancakes

1 C. flour
3 tsp baking powder
1 T sugar
1/2 tsp. salt
1 C. milk
1 egg
2 T oil

Mix together and pout onto hot skillet.

Recipe courtesy of my Mom's BFF, Priscilla.

French Breakfast Puffs

1/3 C. shortening
1/2 C. sugar
1 egg
1 1/2 C flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp nutmeg
1/2 C. milk

Mix shortening, sugar and egg together until creamy. Add dry ingredients together. In sugar/shortening bowl, mix dry ingredients alternatively with milk. Bake @350 degrees for 20-25 minutes in cupcake lined pan. After baking, dip in melted butter then in a cinnamon/sugar mix. Makes about 1 dozen.

Easy Baked Beans

4-5 slices of bacon, crumbled
1/2 C. chopped onion
2 1lb can pork 'n beans
2-4 T. brown sugar
1-2 T. Worcestershire sauce
Dash of liquid smoke
BBQ sauce to taste

Mix in heavy pan and cook 2 hours, uncovered.

Recipe courtesy of my Mom.

Cheesy Potatoes

1 lrg. pkg of shredded hash browns
1 pint sour cream
1- 8oz. pkg. shredded cheddar cheese
1 can cream of of chicken soup
1/2 stick melted butter or margarine
3 C. cornflakes

Mix all ingredients in large bowl except butter and cornflakes, and pour into 9x13 pan. Mix cornflakes with butter and sprinkle on top. Bake @350 for 1 hour.

Cheesy Potato Soup

1 medium onion, chopped
2 T. margarine or butter
6 medium potatoes, peeled and cubed
5 C. water
2 C. milk
1 can cream of chicken soup
1/2 tsp. garlic salt
dash of pepper
12 oz. velveeta or shredded cheddar cheese

In large saucepan, saute onion in butter. Add potatoes and water. Bring to boil. Reduce heat and cover. Summer for 15 minutes or until potatoes are tender. Stir in milk, soup, garlic salt and pepper. Heat. Add cheese, stir until cheese is melted. (Note-you can add crispy crumbled bacon too!)

Recipe courtesy of my Mom.

Country Style Chicken Kiev

1/2 C. margarine
1/2 C fine dry bread crumbs
2 T. grated Parmesan cheese
1 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. salt
2-4 chicken breasts
1/4 C apple juices.
1/4 C. chopped parsley

Preheat oven to 375 degrees. In heavy 2 quart saucepan, melt butter. Meanwhile on piece of wax paper combine bread crumbs, cheese, oregano, garlic salt and salt. Dip chicken in melted butter, then roll in crumbs to crust. Place skin side up in ungreased 9 in square baking dish. Bake near center of 375 degree oven for 50-60 minutes or until golden brown and chicken is tender. Meanwhile, add apple juices and parsley to remaining butter. When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 5 minutes more. Serve with sauce spooned over. (Note-If you are using more chicken breasts, just increase the butter/apple juice mixture, and bread crumb mixture as needed.)

Recipe courtesy of my friend Paula in Spain.

Tortilla Española

6-7 medium potatoes, peeled
1 whole yellow onion, chopped
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste

Cut potatoes in slices. Heat the oil in a large frying pan (enough to cover pan). Put potatoes in pan. using spoon, "mash" or break up the slices. Add chopped onion. Beat eggs in a small bowl. Remove potatoes from pan, and add to eggs. After carefully mixing together, put everything back in the pan with with oil on bottom. After about 10 minutes, put a large place over the pan and flip-CAREFULLY! Let cook in pan about 4-5 minutes more.

Recipe courtesy of Eva from Spain. Her secret . . . poke the tortilla with a fork while it cooks to ensure even cooking.

Alfredo Sauce

1 stick butter
1-8 oz. cream cheese
1/4 c. milk
2/3 Parmesan cheese.

Melt butter and cream cheese. Wisk until smooth. Add Parmesan cheese and milk and whisk til smooth. Serve immediately. Thickens quickly!

Recipe courtesy of my friend Jenny.

Broccoli and Chicken in Noodles

Broccoli and Chicken in Noodles

1-2 chicken breasts

2-3 C. Noodles (your choice)

Alfredo Sauce

Broccoli

Boil water for noodles and follow package directions.

Cut chicken breasts in bite size pieces then place in skillet with oil. Sprinkle your favorite herbs (I'll be using thyme, rosemary and basil) on chicken as they cook.

Steam broccoli.

Make alfredo sauce last.

You can either leave the broccoli as a side dish, or mix it in with the chicken and noodles.

Broccoli Ham Ring

Preheat oven to 350 degrees. In a medium size bowl, mix the following:

1 cup cooked meat (ham, turkey or chicken)

1 C. chopped broccoli

1/4 C. chopped onion

1/3 C. cottage cheese

8 oz. shredded cheese

1 tsp. of dry mustard (or a squirt of regular mustard works fine)

Squirt of lemon juice

1 tsp. parsley

Open 2 cans of refridgerated crescent rolls. Roll out triangles in a circle so the widest end faces the middle of the baking stone. They will overlap each other. Using scoop or 2 spoons, carefully place the ham/broccoli mix evenly around ring. Fold over pointy ends of the triangles and tuck under the wide ends. Sprinkle a bit of dill weed on top and put in the oven for about 25-30 minutes. Serves 2-4 adults.

Recipe from my mother-in-law via Pampered Chef.

Maccaroni and Cheese

2 C. uncooked macaroni
1/4 C. butter
1/4 C. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 C. milk
2 C. shredded cheddar cheese

Cook macaroni according to pkg. instructions. While macaroni is cooking. melt butter in 2-3 qt sauce pan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk and heat to boiling, stirring constantly. Boil and stir one minute. Stir in cheese. Cook stirring occasionally until cheese is melted. Drain macaroni and gently stir macaroni into cheese sauce. Pout into ungreased 2 qt. casserole dish. Bake uncovered @350 degrees, for 20-25 minutes, or until bubbly. Sprinkle crumbled potato chips on top if you want an extra crunch.

Recipe courtesy of one of my Aunts.

Ham Balls

Mix together:
1 1/4 lb ground ham
3/4 lb pork
1 lb hambuger

1 1/2 C. crushed graham crackers
1 can evaporated milk

Mix above ingredients together. Form into walnut size balls and place in 9x13.

Sauce:
1 can tomato soup
2 C. brown sugar
1/4 C. mustard
3/4 C. vinegar

Heat to boiling, then cool. Pour over meat balls and bake uncovered @350 for 1 hour. Serve with rice.

Chicken Tortilla Casserole

2 whole boneless chicken breasts
1 can chopped green chiles
2 can cream of chicken soup
1 C. light sour cream
1 1/2 C grated cheddar cheese
1 pkg flout tortillas tn into bite size pieces.

Mix all of the above together, reserving 1/2 C. cheese to sprinkle on top, later. Place in 7x11 pan casserole dish. Bake @350 for 25 minutes. Add cheese and bake 3-5 minutes more. (Note-I usually just increase the chicken and put this in a 9x13 dish.)

Recipe courtesy of my Mom.

Chicken and Rice Casserole

1 frying chicken cut up (or 1-2 chicken breasts cooked and cubed)
1 pkg minute rice
1 can cream of mushroom soup
1 can cream of celery soup
1 C. warm milk
1 pkg. onion soup mix

Grease a 9x13 pan. Sprinkle rice over bottom, just enough to cover. Mix soups and milk together and pour over rice. Lay chicken pieces over soup mix. Sprinkle with onion soup mix. Bake covered @350 degrees for 2 hours.

Bacon Egg Casserole

2 T butter
1/2 C. chopped onions
2 T. flour
1 1/2 C. milk
1 1/2 C shredded cheddar or American cheese
1 1/2T dried mustard
6 hard boiled eggs-sliced
1 lb bacon-crisp and crumbled
2 C. crushed potato chips.

Melt butter and flour in pan and saute onion until thick and bubbly. Add milk, cheese, and mustard. Stir until smooth. Remove from heat. In greased 1 1/2 qt casserole dish, layer 3 eggs, 1/2 of sauce, 1/2 of bacon, 1/2 of crushed chips. Repeat. Bake @350 degrees for 20 minutes. May be made ahead of time and refrigerated a day. If chilled, add 10 minutes to baking time, and do NOT place last layer of chips on ahead of time. (Note-growing up, my Mom always doubled this recipe just to feed our family of 6, so these amounts don't serve a ton of people.)

Recipe courtesy of my Mom.

Doughboy Burgers

1 lb sausage
8 oz. pizza sauce
Frozen bread dough rolls
2 C. mozzarella cheese

Roll out dough in floured surface. Brown meat, then drain. Add pizza sauce to the meat. Put one scoop of meat/sauce mixture on each piece of rolled out dough balls. Top with cheese. Fold and pinch sides of dough together, secure with toothpicks if necessary. Bake @350 degrees until golden brown. Brush with butter while still warm.

Recipe courtesy of my Mom's BFF, Priscilla.

Enchilada Sauce

2 cups chicken broth
4 Tbs Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5 Tbs. cold water
5 Tbs. white flour

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar. Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce. While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce. After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps. After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

***The Cook's modidication-I prefer to use 3 or 4 Tbs. flour. 5 Tbs makes the sauce REALLY thick, so if you prefer a runnier enchilada sauce, do not use the 5 Tbs of flour it suggests.

Found when I Googled: Homemade Enchilada Sauce

Mexican Rice

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil. Cover and simmer until rice is tender.

Recipe courtesy of www.cooks.com

Whip Cream

Cream (heavy whipping cream should do the trick)
Vanilla to taste
Sugar to taste

Using a hand mixer, mix the chilled cream in a chilled bowl until soft peaks form. Add a little bit of vanilla and sugar and mix enough to taste. Modify the amount of vanilla and sugar and mix just a bit more. You don't want to mix the cream too much or it becomes very thick. I've used this for whip cream in chicken salad, and for angel food cake. It's a pretty good.

Applebee's Teriyaki Sauce

2-3 Tb. Honey
3-5 Tb. Soy Sauce
2 Tb. Mayonnaise
2-3 Tb. Vinegar
1/2 Tb Dijon Mustard

Wisk above ingredients together. As you can see, I'm not real certain on my measurements. When I made my sauce, I really just added each ingredient without measuring until is had the taste and consistency I liked. My recommendation is to go heavier on the honey, and go light on the vinegar. This really did taste like the Teriyaki sauce I'd had at Applebee's.

Applebee's Oriental Chicken Wrap-COPY CAT

2 Crispy cooked chicken Breasts-sliced into very small bite size chunks

1 1/2 C. Cabbage or the heart of iceberg lettuce-chopped into strips

1 1/2 C. carrots, julienned

1 C. almonds, sliced or chopped

1 C. chow mein noodles (See note below if you can't find chow mein noodles where you are)

Teriyaki Sauce

Tortillas

Oil

1. Make your teriyaki sauce and let it sit in refrigerator until it's time to eat.

2. Prepare your veggies and almonds if you need to.

3. Cook your chicken: I dipped mine in eggs, then flour and homemade bread crumbs, then I fried them in olive oil until they were really crispy. Make sure the juices have been let out of them if you want really crispy chunks. For this wrap you want crispy chicken, and warm chicken so give yourself some time from when the chicken is done cooking to let them cool a little and to let them dry. While they are still warm to hot, slice the breasts first into strips, then into bite size pieces. Place in a bowl.

4. Heat about a Tb of oil in a small pan. Let your carrots cook for just a little bit (about 5 minutes). You want them still very crispy but cooked enough so that they aren't like an uncooked carrot. Remove carrots from oil and place in a medium bowl.

5. In a medium bowl, mix the carrots, cabbage, almonds and chow mein noodles.

6. Place a helping of the veggie mix onto a tortilla. Next, scoop a large spoonful of the chicken onto the veggie mix. You can either pour the teriyaki sauce onto the chicken here, or you can do it like they do in the restaurant: Dip the wrap into a container or sauce. Both ways or messy so pick your poison.

**No chow mein noodles? I couldn't find them either in my store so I modified which is the story of my kitchen. I found some ramen noodles and bought 1 package. When I was cooking the carrots, I added about 1/2 the package of noodles into the oil (break small chunks off), then added a teeny bit of water to the pan. I cooked the noodles until they were just about to start getting soft. This worked well because the noodles weren't rock hard, but were just crispy enough to add to the crunch value of the wrap.

Lebanese Chicken

3-6 Chicken fillets (or 2 whole breasts)

3 medium potatoes

3 garlic cloves, minced

1 small or medium onion

1 1/2 C.-2 C. of the following-lemon juice, apple juices, and olive oil.

I mixed in more apple juice than the others, but you can modify to taste. I once went very heavy on the lemon-I added lots of lemon juice, plus I quartered a lemon and put it in with the rest. It was toooo zesty. So taste the mix as you add to make sure it's what you want.

1. Rub the chicken with salt on both sides.

2. Cut the potatoes into 1 inch chunks.

3. Slice the onion.

4. Add minced garlic to juice mix and coat potatoes and onions.

5. Place potatoes, onions and juice mix in a 9x13 (or something close to that-I use a rectangular dish that is smaller but I don't know the dimensions). Bake at about 250 degrees Celsius for 10 minutes, uncovered.

6. Remove pan from oven, and add chicken. Spoon juices over chicken. Put dish back in the oven for another 20 minutes. During baking, spoon juices over chicken a few times.

7. Serve with pita bread, or baguette. Serves about 2 people.

Optional-you can also add Roma tomatoes to the potato and onion mix.

Pillsbury Dough Crescent Rolls-COPY CAT

2 pkg Active Dry Yeast

¾ C. Warm water (lukewarm)

½ C. Sugar

1 tsp. Salt

2 large eggs

½ C. Shortening (Part Butter)

4 C. Unbleached flourButter or margarine, softened

Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. I did all this in the mixer. Scrape sides of bowl and cover with a damp cloth. (one that has been dipped in warm water, not a wet one.) Let rise in warm place. Until double. About 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the large end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to 15 minutes, or until a golden brown. Brush with soft butter. Makes 32 crescent rolls.

I needed crescent rolls that were slightly flakier than the usual recipe I use. I use these to make Broccoli Ham Ring.

Homemade Ice Cream Cones

One would think homemade ice cream cones are hard to make, but they are actually quite simple! These were a piece of cake for me to make and tasted great. Of course they aren't as crispy as store bought waffle cones, but have enough crisp to them to taste like a real cone.


2 large eggs
1/2 cup (100 grams) granulated white sugar
4 tablespoons (57 grams) unsalted butter , melted and cooled
2 - 3 tablespoons milk
1/2 teaspoon pure vanilla extract
1/3 cup (50 grams) all purpose flour
1/8 teaspoon salt
Vegetable oil and pastry brush

In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy. Whisk in the melted butter, milk and vanilla extract. Add the flour and salt and whisk until the batter is smooth. The batter should be quite thin (like a crepe batter) so add more milk if the consistency is too thick.

Heat a 8-9 inch (20-23 cm) saute pan over medium heat until it is hot. Reduce the heat to medium low and brush the pan lightly with vegetable oil. Pour or ladle about 3-4 tablespoons of batter into the pan and immediately tilt or rotate the pan so the batter forms a thin 5-6 inch (13-15 cm) circle. Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3-4 minutes). Slip a metal spatula under the crepe and gently flip it over. Cook until golden brown. Remove the pan from the heat and slide the crepe from the pan onto your work surface. While the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape. Squeeze the tip of the cone to seal it so the ice cream won't drip out. Place on a wire rack to cool completely.

Continue making the rest of the cones, lightly brushing the pan with vegetable oil each time. These cones are best if eaten the same day.

The Cook's Tips:

1. I've made these with molds, and without. They ultimately will work with or without, but now that I have some cardboard molds made by Handsome Hubby, I love them. He cut circles out of a cereal box and formed them in the shape of cones, about 5-6 inches long. Then, he covered them in tinfoil and I'm able to use them over and over again.

2. Sometimes the tips don't stay shut when you pinch them closed. Melt a bit of chocolate and drop it in the bottom of the cone to seal it. Helpful and yummy!

3. You really do need to roll the "crepe" around the mold as soon as possible after removing it from the heat. I flip the finished "crepe" onto wax paper then roll it onto the mold. To seal the edges and tip, I press gently on the counter from the inside of the cone mold. You can stick the handle of a kitchen utensil in there as well to seal the bottom.

Recipe courtesy http://joyofbaking.com/IceCreamCones.html

Angel Food Cake

Sift together with fork: 1 C flour, and 3/4 C sugar. Set aside.

12 egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. almond flavor
3/4 C. sugar

Beat egg whites with cream of tartar, salt, vanilla, and almond until stiff enough to form soft peaks but still moist and glossy. Add 3/4 C sugar, 2 T at a time, continuing to beat until stiff peaks form. Sift about 1/4 of flour/sugar mixture over white. Fold in carefully. Repeat until all mixture is added. Bake in ungreased tube pan for 35-40 minutes, @ 375 degrees.

Recipe courtesy of my Mother-in-law.

Pat-in-Pan Pie Crust

1 1/2 C plust 3 T flour
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 C. vegetable oil
3 T. cold milk

Place the flour, sugar, and salt in pie pan and mix with our fingers until blended. In a measuring cup. combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until flout mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, the across bottom. Flute the edges.

Shell is now ready to be filled. If you are preparing a pre-baked crust, preheat oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often and pricking more if needed.

Recipe courtesy of my friend Paula from Spain.

Fruit Pizza

1 tube Pillsberry Sugar Cookie Dough (or knock-off brand)
3 oz. cream cheese
1/2 C. sugar
1 C. heavy whipping cream
Fruits

Spread cookie dough on ungreased pan (small jelly roll or 2 round pans). Bake at 350 for 10-15 minutes, or just until a tinge of golden brown appears on the edge. Allow cookie to cool completely.

Beat together the cream cheese and sugar. Add whipping cream and beat on high till soft peaks form. Spread evenly on cooked cookie. Top with your favorite fruits, arranged colorfully. (Suggestions include: strawberries, blueberries, kiwi, peaches, cherries, grapes, bananas,) Dip fruit in lemon juice to prevent browning.

Granola Bars

4 C. uncooked oats (NOT instant)
1 C packed brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 C. raisins (optional)
1/2 C shredded coconut
1 C chopped nuts
3/4 C melted butter
1/2 C. honey

Combine all ingredients in large bowl. Mix well with greased hands and press into WELL GREASED jelly roll pan. Bake @450 for 8-10 minutes or until light golden brown. Cool thoroughly and cut into bars. Store in air tight container to keep chewy.

Neiman Marcus Dip

3 C. mayo
3 C. shredded cheddar cheese
1 bunch green onion, chopped
1 lb. bacon, crisp fried
1 C. sliced almond

Mix all together and form into ball. Place on plate and place your choice of crackers around the ball.

Stawberry Angel Cake

Mix together:
3 small pkg. strawberry jello
2 3/4 C. boiling water

Add:
2-10 oz. frozen strawberries
1-angel food cake broken into pieces

In large bowl, fold all above ingredients together. Place in 9x13 pan. Cool at least 1 hour. Cover with cool whip. Garnish with fresh strawberries.

Layered Brownie Bars

1/2 C. margarine.
3/4 C. sugar
2 eggs
1 tsp. vanilla
Beat well until fluffy.

Add:
3/4 C. flour
2 T. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
Bake @ 350 for 15-20 minutes in greased 9x13 pan.

Remove from oven and cover evenly with 2 cups mini marshmallows. Return to oven for 3 minutes. Let cool.

Melt the following:
1- 6 oz. bag of chocolate chips
1 C. peanut butter

Stir in 1 1/2 C. Rice Krispies and spread over marshmallows.

Recipe courtesy of my Great Grandmother Spear.

Strawberry Pie

1 C sugar
1 1/2 C water
2 T cornstarch
1-3 oz pkg. strawberry jello
2-3 C fresh strawberries, sliced
1 graham cracker crust (Make your own! Mix crumbled crackers with enough melted butter to make it a paste you can push into a pan)

Cook sugar, water and cornstarch until thick. Add jello. Cool. Add fresh strawberries. Pour into crust. Refrigerate. Top with your choice of whipped topping.

Marshmallow Puffs

1 stick margarine
1 can Eagle brand milk (or knock-off brand)
1 pkg light caramels
1 pkg large marshmallows
1 large box Rice Krispies

Melt marg. milk and caramels together in double boiler until smooth. Dip marshmallows into caramel mixture, then roll in cake pan filled with Rice Krispies. Let cook on wax paper. Store in air tight container.

Recipe courtesy of my Mom.

Brownies

2 sticks margarine or butter
2 C sugar
1 C flour
2/3 C cocoa
4 eggs
1/2 tsp salt
1 tsp baking powder
Mix together and pour into greased 9x13 pan. Bake @ 350, for 30-35 minutes.

Recipe courtesy of my Great Grandmother Spear.

Scotch-a-Roos

1 C sugar
1 C white corn syrup
1 C peanut butter
6 C rice krispies
12 oz pkg chocolate chips
6 oz pkg butterscotch chips

Combine sugar and syrup in 3 gt. saucepan. Cook over moderate heat, stirring frequently until mixture boils. Remove from heat. Stir in peanut butter. Add rice krispies till well blended. Press mixture into buttered 9x13 pan. Melt chocolate and butterscotch chips together in microwave till well blended. Pour over rice krispies.

Broccoli Salad

Mix these ingredients in a large bowl:
2 bunches broccoli, cut in bite sized florettes
3/4 C raisins
3 T chopped red onions
1/2 C sunflower seeds (shelled and roasted)

In separate bowl, combine the following for the dressing:
1/2 C miracle whip
2 T white vinegar
2 T sugar
4 T milk

Pour dressing over broccoli mix and refrigerate about 6 hours. Just before serving, add 1/2 lb fried bacon, crumbled on top.

Weightwatchers Salad

1-8oz cool whip
1-8 oz strawberry yogurt
1-8 oz vanilla yogurt
1 large box instant vanilla pudding

Follow instructions for pudding. Mix all together and add sliced grapes and strawberries. Chill for 2 hours.

Oriental Chicken Salad

1 bag slaw mix
1/2 C sliced almonds
1/2 C sunflower seeds
2 T sugar
1/2 C oil
3 T white vinegar

Mix sugar with oil and white vinegar. Pour over slaw mix and chill overnight.

Recipe courtesy of my Mom.

Chicken Salad

4 Chicken breasts, cooked and diced
1 C or more grapes
1 C almonds (slivered or crumbled)
1 C celery, diced
1 tsp. minced onions
1 tsp salt
1 C mayonnaise
1 C cool whip or dream whip

Whip mayo and cool whip together. Cut grapes in half. Add remaining ingredients. Best if refrigerated a couple of hours before serving. Serves approx. 8, can be served on bread or as dip for crackers.

Recipe courtesy of church friend.