Recipe: Assorted Recipes (25) - 11-17-97 Recipe Swap (updated)

RECIPE RIOT
25 ASSORTED RECIPES
Recipe Swap - November 17, 1997

RECIPES IN THIS FILE:
Ham-Basil Quiche
Orange and White Chocolate Muffins
Kiwi Fruit Gelato
Snickerdoodles
Oatmeal Raisin Cookies
Sweet Potatoes and Cranberries
Cabbage Roll Casserole
Spiced Cranberry Sauce
Cranberry Sauce
Fresh Cranberry-Orange Relish
King Cabbage Casserole
Simple Biscuits for Brunch
Pudding Fudge
Pumpkin and Chocolate Loaf
One Pan Chocolate Peanut Bars
Creamed Turkey with Cranberry Whirls
A Garden Vegetable Chowder
Homemade Flavored Vodka
Lemon-Cherry Layered Salad
Patriots Salad
Pineapple-Cream Cheese Layered Pie
Pesto Cheese Terrine
Pineapple Cream Cheese Pie
Stephanie's Quick and easy Lemon-Filled Pastry Bars
Homemade Amaretto (using vodka)

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HAM-BASIL QUICHE
Source: Cathy Harned, 1994
Makes 6 servings

1 (9-inch) pie shell.
1 cup diced smoked or cooked ham
1 cup shredded mozzarella or jack cheese
1 tbsp chopped fresh basil (or 1 tsp dried basil leaves)
1 tbsp mustard
3 eggs
3/4 cup heavy whipping cream
1 dash ground black pepper
1 tbsp grated Parmesan cheese
GARNISHES:
Sliced tomatoes
Fresh basil leaves or parsley

Prebake pie shell at 400 degrees F for 5 minutes. Set aside.

Combine ham, cheese and basil. Set aside.

Spread mustard on bottom of prebaked pie shell. Sprinkle with ham-cheese mixture.

Beat eggs, heavy cream and black pepper together. Pour mixture over ham and cheese in pastry shell. Sprinkle with Parmesan cheese.

Bake at 350 degrees F on middle level of oven for 30 to 35 minutes until filling is set and lightly browned.

Garnish with sliced tomatoes and fresh basil leaves or parsley. Serve immediately.

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ORANGE AND WHITE CHOCOLATE MUFFINS
Makes 12 muffins

2 cups all-purpose flour, sifted
2 teaspoons double acting baking powder
1 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled until tepid
2 large eggs, lightly beaten (at room temperature)
2/3 cup granulated sugar
1/2 cup orange juice
1/2 teaspoon vanilla extract
1 vanilla bean (optional)
Zest of 1 orange, finely chopped
8 ounces white chocolate, finely chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a muffin pan with muffin cups.

Combine the flour, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together the butter, eggs, sugar, orange juice and vanilla extract. With a sharp paring knife, cut open the vanilla bean (if using) and scrape out the seeds. Add the vanilla seeds and the orange zest to the egg mixture and whisk until thoroughly blended.

With a rubber spatula, fold the egg mixture into the dry ingredients, folding only until the dry ingredients are moistened. Stir in the white chocolate. Using two spoons, fill the muffin cups 3/4 full.

Bake the muffins for 16 to 18 minutes, or until golden. Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.

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KIWI FRUIT GELATO
From: Vicki,La
Makes 4 servings

1 cup water
1/2 cup sugar
1/2 cup light corn syrup
4 kiwifruit, peeled
5 tbsp lemon juice
1/4 tsp grated lemon peel

Combine 1 cup water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved.

Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture.

Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.

When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy.

Return it to the freezer for approximately 2 hours or until firm enough to scoop.

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SNICKERDOODLES
From: Vicki,La
Makes about 4 1/2 dozen cookies

1 cup butter or margarine, softened
3/4 cup brown sugar; packed
3/4 cup sugar and 1 tbsp sugar, divided use
2 eggs
2 cups uncooked oats
1 3/4 cups all-purpose flour
2 tsp ground cinnamon, divided use
1 tsp baking soda
1/2 tsp salt (optional)

Heat oven to 375 degrees F. Grease cookie sheet.

In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well.

In medium bowl, combine oats, flour, 1 teaspoon cinnamon, baking soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet.

In small bowl, combine remaining 1 tablespoon sugar and remaining 1 teaspoon cinnamon; sprinkle lightly over each cookie.

Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

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OATMEAL RAISIN COOKIES
From: Vicki,La
Makes 4 dozen cookies

1 cup light brown sugar, packed
1/2 cup white granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 tbsp light corn syrup
2 tbsp water
2 tsp vanilla extract
2 tsp ground ground cinnamon
1/4 tsp ground ground nutmeg
1/8 tsp ground ginger
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
3 cup old fashioned oats, uncooked
1 cup raisins

Cream together brown sugar, white sugar, butter, shortening, eggs, corn syrup, 2 tablespoons water and vanilla; beat well. Set aside.

Combine flour, baking soda and salt; add to creamed mixture. Beat well.

Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet.

Bake at 350 degrees F for 15 minutes. Cool slightly on sheet before removing to cooling racks.

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SWEET POTATOES AND CRANBERRIES
Source: Elizabeth Powell
From: Bill,DC
Makes 8 servings

"Good buffet dish, great with baked ham or smoked turkey."

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon ground cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and arrange in a buttered baking dish.

In saucepan mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes.

Bake, uncovered, at 350 degrees F for 20 minutes or until glazed and hot.

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Vicki,La: Cow, this is an easy way to do cabbage rolls without having to roll them up same taste.

CABBAGE ROLL CASSEROLE
Source: Gerald Viel, 1996

Gerald: "All the good wholesome taste without the fuss! This recipe might work well with the kids. If you use red cabbage they just may be attracted to all the colors and the weirdness. It does take a long time to cook, but it's a good recipe for one of those weekends when you're trapped in the house by bad weather. This is a nice one to have in the freezer when you need a hearty meal quick."

1 large onion, chopped
3 large garlic cloves, crushed (or 1 tbsp minced garlic)
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there are actually no rolls in here. Either red or green are suitable.)
4 large carrots, thinly sliced
2 large green bell peppers, coarsely chopped
4 jalapeno peppers, seeded and finely chopped (optional - probably not kid friendly)
1 1/2 cups uncooked rice (I use brown and it works out fine)
2 cans (28 oz each) diced tomatoes, including juice
1/4 cup brown sugar
1/4 cup white vinegar
1 1/2 tsp dried leaf thyme
1 1/2 tsp salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 degrees F.

Place onion and garlic in bottom of a large casserole dish that will hold at least 16 cups (or use two casserole dishes).

Slice cabbage with a food processor or shred with a sharp knife. It should measure about 7 cups. Place in a large bowl with carrots, peppers and rice.

In another bowl, stir in canned tomatoes and their juice with brown sugar, vinegar, thyme salt and Dijon until mixed. Stir into cabbage mixture, using a folding motion, until evenly blended. Turn into casserole on top of onions. Do not stir.

Cover with a lid and bake in preheated 350 degree F oven for 1 1/2 hours. Then stir well every half hour, until cabbage is soft and rice is done as you like.

Stir in fresh tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.

TO REHEAT FROZEN PORTIONS:
Two cups takes 6 to 8 minutes on high in microwave to reheat. Stir every 2 minutes.

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SPICED CRANBERRY SAUCE
From: Bill,DC
Makes 12 servings

This recipe can be made up to 3 days ahead.

1 3/4 cups cranberry juice
3/4 cup honey
1 tablespoon grated orange peel
1 cinnamon stick
1 bay leaf
1 teaspoon minced fresh ginger
3/4 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 whole cloves
1 dash cayenne pepper
3/4 pound frozen cranberries

Combine cranberry juice, honey and orange peel in large sauce pan. Bring mixture to simmer over medium heat, stirring until honey dissolves. Simmer 4 minutes to blend flavors.

Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper; simmer 2 minutes.

Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes.

Remove from heat. Discard bay leaves. Refrigerate Cranberry sauce until well chilled.

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CRANBERRY SAUCE
From: Shelley, LA

1 pound cranberries
1 cup walnuts or pecans, chopped
Zest from 1 lemon, minced
Juice from 1 large lemon
1 cup orange marmalade
1 1/2 cups sugar

Wash berries and drain. Place in shallow baking dish and cover with remaining ingredients.

Cover tightly and bake at 350 degrees F for 45 minutes.

VARIATION:
Add pepper jelly or chopped jalapeno pepper to taste and serve over cream cheese for a quick appetizer.

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FRESH CRANBERRY-ORANGE RELISH
Source: the California Culinary Academy
From: Bill,DC
Makes approximately 6 cups

"The tartness of the cranberries in this sauce combines well with the sweet flavor of the oranges. Directions are given in the variation for creating a cranberry mold."

2 cups fresh cranberries
2 large oranges, peeled and chopped
1 tablespoon honey

Place cranberries, oranges, and honey in a food mill or grinder, and grind until pulpy but not pureed. Chill and serve.

VARIATION:
If molded cranberry sauce is desired, add 1 package gelatin or 1 cup agar flakes to sauce and place in a small pan. Bring to a boil over medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative mold in hot water then invert it over a platter.

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KING CABBAGE CASSEROLE
From: Shelley, LA

1 large cabbage
1 large onion, diced
1 1/2 cups diced celery
1 1/2 sticks (3/4 cup) butter, divided use
1 large green bell pepper, finely chopped
2 cloves garlic, minced
6 slices bread (no crust)
1 cup milk
2 cups shredded cheddar cheese
1/2 cup cream
1/2 cup pecans, chopped
Salt and pepper, to taste
1/2 cup bread crumbs

Quarter cabbage, remove stem and parboil for 11 minutes. Chop fine (secret to good casserole).

Saute onions and celery in 1 stick (1/2 cup) butter. Add cabbage and let wilt. Add bell pepper and garlic.

Soak sliced bread in milk; stir. Add to cabbage mixture; mix well. Add cheese, cream and nuts. Cook until cheese is melted.

Pour into buttered casserole. Sprinkle bread crumbs. Dot with remaining 1/2 stick (1/4 cup) butter.

Bake in 350 degree F oven for 30 minutes.

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SIMPLE BISCUITS FOR BRUNCH
Shelley, LA

2 cups biscuit mix
1 cup sour cream
1 stick (1/2 cup) butter, melted

Preheat oven to 350 degrees F.

Mix all ingredients together. Spoon mixture into greased muffin
pans.

Bake for 15 to 20 minutes.

Cooked and cooled biscuits can be wrapped in foil and frozen. Reheat in a 250 degree F oven.

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PUDDING FUDGE
From: Vicki,La

1 cup white granulated sugar
1/2 cup brown sugar
1 (4-serving-size) pkg butterscotch or chocolate pudding mix (not instant)
1/2 cup evaporated milk
1/2 cup chopped pecans, or other nuts
1 Tbsp butter or margarine

In a saucepan, dissolve sugars and (dry) pudding mix in evaporated milk. Cook, stirring constantly, over low heat until soft ball forms when dropped in cold water, or until temperature reaches 234 degrees F.

Add nuts and butter, and beat until cool or until it begins to thicken.

Pour into greased pan or drop by spoonfuls onto waxed paper. It will harden as it cools to room temperature.

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PUMPKIN AND CHOCOLATE LOAF
Source: Jo Anne Merrill
From: Peggy, WA

1 3/4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
3/4 cup pumpkin puree (unsweetened)
3/4 cup semisweet chocolate chips
3/4 cup black walnuts, finely chopped, divided use
Spice Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease bottom and sides of 9x5x3-inch loaf pan.

Combine flour with pumpkin pie spice, baking soda and salt. Set aside.

Cream butter in large mixing bowl. Gradually add sugar and mix at high speed of mixer until light and fluffy. Blend in eggs; beat well.

Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition.

Stir in chocolate morsels and 1/2 cup finely chopped walnuts. Pour into prepared pan and sprinkle with remaining walnuts.

Bake for 65-75 minutes or until cake springs back when lightly touched in center. Cool, then glaze with Spice Glaze.

SPICE GLAZE

1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons light cream

Combine powdered sugar, nutmeg and cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin).

*If pumpkin pie spice is not available, use:
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

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ONE PAN CHOCOLATE PEANUT BARS
From: Kathy-Idaho

3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg yolk
3/4 tsp. vanilla
2 cups Bisquick baking mix
1 (6 ounce) package milk chocolate chips
1/2 cup chopped peanuts

Preheat oven to 350 degrees F.

Mix brown sugar, margarine, egg yolk and vanilla with fork in ungreased rectangular (13x9x2-inch) baking pan. Stir in baking mix until moistened - will be crumbly. Press mixture evenly in pan.

Bake until light brown 16 to 18 minutes. Immediately sprinkle chocolate chips over top. Let stand until chocolate are softened, then spread evenly and sprinkle with peanuts. Cut into bars.

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CREAMED TURKEY WITH CRANBERRY WHIRLS
From: Kathy-Idaho

1 (10 ounce) pkg. frozen peas
2 cans (10 3/4 ounces each) condensed cream of celery soup (or cream of chicken soup)
3 cups cut up cooked turkey (or chicken)
1 1/4 cups milk, divided use
2 cups Bisquick baking mix
1 (16 oz.) can whole cranberry sauce

Cook peas according to package directions in a saucepan; drain and return to pan.

Stir in (undiluted) soup, turkey, and 3/4 cup milk. Heat to boiling over medium heat, stirring every now and then. Pour into ungreased 3 quart casserole.

Heat oven to 425 degrees F.

Mix (dry) baking mix with the remaining 1/2 cup milk until soft dough forms. Beat vigorously 30 seconds. Turn onto cloth covered surface well floured with baking mix. Knead 10 times.

Roll dough into a rectangle. 12x9-inches. Spread with cranberry sauce. Roll up, beginning at 12-inch side. Cut into about 1-inch slices. Arrange slices on hot turkey mixture.

Bake about 20 to 25 minutes or until cranberry whirls are golden brown.

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A GARDEN VEGETABLE CHOWDER
Source: Cindy H. originally from The Complete Book of Soups and Stews by Jr. Bernard Clayton, 1984
Makes 10 servings

"This is absolutely WONDERFUL! It is made monthly in my house! It is from one of my favorite cookbooks - The Complete Book of Soups and Stews. According to the recipe, the list of vegetables are not "sacred". Anything from the garden can be used - turnips, peas, potatoes, celery, carrots, lima beans, cabbage, etc.

I add about 1 1/2 lbs of diced potatoes and add about 1 cup of broth or water to the recipe. Anyway, here's how the book has it:"

1 1/2 pounds zucchini*
3 tbsp butter
1 medium onion, chopped (1 cup)
1 clove garlic, minced
2 tbsp freshly snipped fresh parsley
1 tbsp fresh basil (or 1 tsp dried)
1/3 cup all-purpose flour
1 1/2 tsp salt, if desired (less if chicken broth is salty)
1/4 tsp freshly ground black pepper
1 cup chicken stock (or 1 tbsp instant chicken bouillon granules)
1 tsp lemon juice
2 cups hot water if stock is used (3 cups if bouillon granules are used)
1 1/2 cups freshly cut off-the-cob corn (or one 10-ounce package frozen whole-kernel corn)
1 (14 1/2-ounce) can evaporated milk, optional
6 medium tomatoes (about 1 1/2 pounds), skins removed, seeded and finely chopped
1 cup shredded Fontina cheese
1/2 cup grated Romano cheese
Chopped fresh parsley, to garnish

Cut the zucchini lengthwise in half, then cut into 3/8-inch dice; set aside.

Melt butter in a large (6-quart) saucepan or Dutch oven. Stir zucchini, onion, garlic, parsley and basil into butter. Add flour and cook for 8 minutes, or until the vegetables are tender.

Stir salt and pepper into the vegetable mixture. Cook over low heat, stirring constantly, until bubbly, about 3 minutes.

Stir in the stock or bouillon, lemon juice, and hot water. Heat, stirring, to boiling. Add corn and return to boiling. Turn down heat and simmer until the corn is cooked, about 8 minutes.

Stir in evaporated milk and tomatoes. Heat just to boiling. Stir in cheeses. Cook and stir until cheeses are melted, but do not let the chowder heat above a simmer.

Serve in bowls from heated tureen. Garnish with parsley.

*If possible use 8-inch or smaller zucchini. The larger ones get seedy.

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HOMEMADE FLAVORED VODKA
Source: David Froom, 1994

You can use the zest of the lemon (the yellow without the white) to make cheap vodka taste good. Just put the zest of one lemon in a full bottle, and pop it in the freezer for a couple of days. I learned this from a Russian friend. She always did this with the cheapest vodka, and never would consider doing this with Absolut (or some such quality brand). I would never consider now paying the top money for one of the flavored quality brands (as the flavoring like this can also be done with hot peppers or currants).

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LEMON-CHERRY LAYERED SALAD
Source: Jo Anne Merrill
From: Peggy, WA
Makes 10 servings

"A pretty salad for Thanksgiving or Christmas dinner."

1 (3 ounce) package cherry or raspberry gelatin mix
2 cups boiling water, divided use
1 (21 ounce) can cherry pie filling
1 (3 ounce) package lemon gelatin
1 (3 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 (8 ounce) can crushed pineapple
1 cup miniature marshmallows (optional)
2 tablespoons chopped nuts
1/2 cup heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling.

Pour into a 10-inch deep-dish pie plate. Chill until thickened partially.

Dissolve lemon gelatin in the remaining 1 cup boiling water; set aside.

Beat the cream cheese and mayonnaise together and stir in the unchilled lemon gelatin mixture to this. Blend in the undrained pineapple; set aside.

Whip heavy cream until soft peaks form. Fold into lemon mixture and add the marshmallows if desired.

Spread the lemon mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.

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PATRIOTS SALAD
From: Peggy, WA
Makes 14 servings

2 packages (3 ounces each) raspberry Jello gelatin powder
2 cups boiling water
1 packet unflavored gelatin powder (Knox gelatin)
1 cup cold water
1 cup half-and-half
1 cup sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 cup mixed nuts, chopped
1 1/2 cups blueberries
Sliced strawberries (to garnish)

Dissolve 1 package raspberry gelatin in 2 cups boiling water. Pour into 9x13x2-inch pan. Chill until firm.

Combine packet of unflavored gelatin with 1 cup cold water; set aside.

Mix half-and-half and sugar in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool to room temperature (still liquid).

Pour the cream cheese mixture over the chilled layer. Chill until firm.

Drain blueberries (if using canned). Set blueberries aside. Add enough water to blueberry juice to make 2 cups liquid (or use all water); bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture to room temperature (still liquid) then stir in the blueberries (reserving a few for garnishing).

Pour the blueberry mixture over the cream cheese layer and chill until firm.

Decorate with sliced strawberries and a few reserved blueberries if desired.

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PINEAPPLE-CREAM CHEESE LAYERED PIE
Source: Jo Anne Merrill
From: Peggy, WA

FOR THE PINEAPPLE MIXTURE:
1 (8 ounce) can cup crushed pineapple
1/3 cup sugar
1 tablespoon cornstarch
FOR THE CREAM CHEESE MIXTURE:
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
FOR THE PIE:
1 (9-inch) pie crust, unbaked
1/4 cup pecans, chopped

FOR THE PINEAPPLE MIXTURE:
Combine pineapple plus its juice, 1/3 cup sugar and cornstarch in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside.

FOR THE CREAM CHEESE MIXTURE:
Blend cream cheese, 1/2 cup sugar and salt in mixer bowl. Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla (if mixture looks slightly curdled, don't worry, it bakes out).

Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple mixture; sprinkle with pecans.

Bake at 400 degrees F for 10 minutes; reduce heat to 325 degrees F (leave pie in oven) and bake for 50 minutes. Cool before serving.

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PESTO CHEESE TERRINE
From: Shelley, LA

1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) pkg. blue cheese, crumbled
1 cup fresh spinach leaves loosely packed
3/4 cup fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 cloves garlic, minced
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup pine nuts, chopped
1 cup grated Parmesan cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
Crackers (for serving)

Process cream cheese and blue cheese in a processor until smooth. Spoon into small bowl and set aside.

Clean processor bowl. Process spinach, parsley, basil, garlic and salt together in food processor. Add oil in slow steady stream. Stir in pine nuts and Parmesan cheese.

Line a loaf pan with plastic wrap allowing edges to overhang. Spread half of cheese mixture in loaf pan; top with half of the tomatoes. Spread spinach mixture over tomatoes; top with remaining tomatoes, then spread with remaining cheese mixture. Cover with plastic wrap. Chill 24 hours.

TO SERVE:
Let stand at room temperature for 30 minutes before serving.

Invert onto serving platter. Garnish as desired and serve with crackers.

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PINEAPPLE CREAM CHEESE PIE
From: Kathy-Idaho

1 (9-inch) graham cracker pie crust
1 (3 oz.) pkg. Orange-Pineapple Jello Gelatin Mix
1 1/4 cups boiling water
1 (8 3/4 oz. can crushed pineapple, drained (reserve syrup)
1 (3 oz.) package cream cheese, softened
1/4 tsp. grated orange rind
3 tbsp. sugar
1/2 tsp. vanilla
1 cup sour cream

Dissolve Jello in 1 1/4 cups boiling water. Add syrup from pineapple; cool slightly. Set pineapple aside.

Meanwhile, blend cream cheese, orange rind, sugar, and vanilla.

Combine 1/2 cup of the gelatin mixture and the pineapple; set aside.

Gradually blend remaining gelatin mixture into cheese mixture until smooth. Fold in sour cream.

Pour into a crumb crust. Refrigerate until set, but not firm, then carefully pineapple over top. Chill until firm.

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STEPHANIE'S QUICK AND EASY LEMON-FILLED PASTRY BARS
Source: George McTyre, 1990's

FOR THE FILLING:
1/2 cup white granulated sugar
1 egg
2 packages (8 ounces each) cream cheese
Juice and zest of one lemon
FOR THE CRUST:
2 rolls Pillsbury crescent dough*
FOR THE GLAZE:
1 cup powdered sugar
3 or 4 Tbsp. milk
1/2 tsp. vanilla

TO PREPARE THE FILLING:
Beat egg with granulated sugar until fluffy. Add cream cheese, lemon juice and zest; beat until well combined.

TO ASSEMBLE AND BAKE:
Unroll crescent dough and place in the bottom of a rectangular Pyrex baking dish. Spoon filling on top. Unroll second can of dough and place on top.

Bake at 350 degrees F for 30 to 35 minutes or until brown.

Combine ingredients for the glaze. Glaze while hot. Serve warm or cool and cut into bars.

*"Pillsbury crescent rolls are distantly related to the croissant. Any flakey-buttery-style pastry dough ought to work. The dough is (very roughly) 1/4-inch thick and puffs somewhat as it's cooked." - Ken

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,b>HOMEMADE AMARETTO (using vodka)
From: Shelley, LA
Serves 8 to 10

3 cups sugar
2 cups water
Peel of one lemon
3 cups vodka
2 tbsp. almond extract
2 tsp vanilla extract
1 tsp chocolate extract

Combine sugar, 2 cups water and lemon peel in saucepan. Bring to a boil and simmer for 20 minutes.

Remove from heat let stand for about 30 minutes.

Add remaining ingredients. Remove lemon peel; stir to blend.