Recipe: 6-20-97 Recipe Swap - 30 Picnic Recipes (updated)

PLANNING THE PERFECT PICNIC - IDEAS AND RECIPES (30 RECIPES)
Talk TKL Recipe Swap - June 20, 1997

RECIPES IN THIS FILE:
Antipasto Pasta Salad
Picnic Menu from Judi
Picnic Menu from CL
Rice Salad with Pesto
Roasted Onions with Rosemary
Tip: Grilling Onions
Brie Quesadillas
MB's Grandmother's Cole Slaw with Sour Cream Dressing
Lemon-Herb Marinade
Panamanian Potato Salad (potatoes boiled with chicken, carrots)
Creamy Potato Salad (Southern Living recipe)
Farm Apple Pie with Creamy Glaze (baked in a sheet pan)
Masterbaker's Brownies
TIP: Pasta Salad from Sue
Grilled Salmon with Mint Pesto (Ron Paul Restaurant, Charcuterie)
Crazy Quilt Salad (bean salad)
Apricot Gelatin Salad (using crushed pineapple, cream cheese)
Ritz Cracker Pie
Ritz Mock Apple Pie
Praline Pecan Crunch (using cold cereal)
Green Tomato Pie (using sliced lemon)
Italian Carrot Salad with Lemon-Dijon Vinaigrette (using currants)
Chinese Chews (using brown sugar and pecans)
Mini-Quiche (with cream cheese pastry)
Mother-In-Law Cake (using canned peaches)
Million Dollar Bars
Artichoke Mini Quiche
Million Dollar Pie
Mamie Eisenhower's Million Dollar Fudge
Million Dollar Spaghetti
ANTIPASTO PASTA SALAD

FOR THE SALAD:
5 cups cold cooked pasta twists
2 jars artichoke hearts packed in oil, quartered
1 cup pitted ripe olives (small size)
1 cup cherry tomatoes, quartered
1/4 lb fresh mushrooms, sliced
1/8 lb Prosciutto or cooked ham, cut in thin strips
1 cup (1/4 lb) shredded Asiago or Parmesan cheese
FOR THE DRESSING:
1/2 cup raspberry or red wine vinegar
2/3 cup olive oil (or less)
1 1/2 tsp dried basil
2 cloves garlic, minced
1/4 tsp ground black pepper
Salt (to taste)

Mix all salad ingredients. Combine ingredients for the dressing and stir into the salad. Serve immediately, but best served the following day when everything has had a chance to marinate.
Picnic Menu from Judi:
I love cold baked chicken for picnics and I usually do a rice salad or rice and corn salad, pickles, and cookies for dessert, but then I like simple foods for picnics.
Picnic Menu from CL:
Baked beans, potato salad and brownies or cream cheese pound cake for dessert. Either chicken or ham would go good with the menu. I did sweet and sour meatballs and ham/cream cheese/dill strip rollups for my son's graduation. None left! For the rollups, just use a piece of packaged deli ham, spread with cream cheese and lay either a dill spear or a green onion width-wise, roll up, and cut into sliced. So good!!!
RICE SALAD WITH PESTO
From: Risa G.
Makes 6 servings
Adapted from source: Italy Today, the Beautiful Cookbook by Lorenz di' Medici

2 cups uncooked Arborio rice
12 cherry tomatoes or a few plum tomatoes, cut into pieces
1/2 jar of capers, drained and rinsed
1/2 red onion, sliced thinly
1 cup frozen peas, defrosted
olives (optional)
Pesto sauce (about 1 cup)

Bring saucepan filled with lightly salted water to a boil and add rice. Cook until tender yet firm to the bite, about 15 minutes. Drain, reserving 1/2 cup water and spread the rice on a towel to dry and cool. 

Transfer cooled rice to a bowl and add tomatoes, red onion, capers, peas and olives, if using. Then add pesto sauce or less of it depending on what it looks like. Mix well and let stand for at least 30 minutes before serving to allow flavors to blend.

I made this a couple of hours earlier and let it sit in the refrigerator and then I let it sit out for an hour or so to get room temp. It went over very big on Fathers Day.
ROASTED ONIONS WITH ROSEMARY
I just made a wonderful recipe for Fathers Day that was made with Vidalia onions. I roasted them with with olive oil and rosemary and they were so wonderful I was eating them for days after. My husband couldn't believe I was cooking onions like that. He is an onion addict.
I'm making a BBQ for Father's Day. We finally got a grill last year and everything is done around it now. I haven't planned what I am making yet. I've been too busy to think about it.
TIP: GRILLING ONIONS:
Judi: I learned a trick about grilling onions. Put the slices onto a skewer and they won't fall apart. That may not be a problem with the Vidalias as they are smaller than our 1015's. I learned about the onions last year at the Food & Wine Classic in Aspen. I asked how they got such beautiful onions for the recipe and it was explained to me about the skewers.

Risa G.: Actually Judi, the onions my husband has been buying have been HUGE. I don't know where he got them. I could put them on skewers but I have this sheet you can put on the grill. It has holes in it and that is what I use to grill veggies. But that is a good idea. I just grilled baby potatoes that way the other day. I marinated them in an herb mixture that I got from Mr. Food and then I put them on skewers and cooked them. They were delicious! They would be good for a picnic if they were cooked in the oven and let stand at room temp and since there are no dairy products they wouldn't go bad.
BRIE QUESADILLAS
From: Sue

This is one of my favorite appetizers when we entertain in summer.

8 flour or whole wheat tortillas (8 inches in diameter)
12 ounces brie cheese, rind removed, at room temperature
1 can (4 ounces) diced green chilies
4 teaspoons salsa
1/2 of a 4 1/4 ounce can sliced black olives, drained (optional)
4 tablespoons chopped green onions

Place 4 tortillas on work surface. Spread each with about 3 ounces brie, leaving a 1/2 inch border all around. Sprinkle cheese with 1 1/2 to 2 tablespoons diced chilies, 1 teaspoon salsa and 1 tablespoon olives and green onions. Top each with a tortilla.

Heat a large skillet over high heat until hot; reduce heat to medium. Cook quesadillas one at a time until lightly browned, about 2 minutes per side, turning with a spatula. Remove to cutting surface and if not serving immediately, cool to room temperature. With pizza cutter, scissors or sharp knife, cut each quesadilla in quarters, then cut each quarter into thirds, making 12 triangles.

The quesadillas may be held at room temperature, covered, overnight or frozen. Place on a baking sheet and freeze, uncovered. When firm, layer in a covered container separated by sheets of waxed paper. Defrost or reheat frozen. 

Bake on greased baking sheets at 400 degrees for 3 to 5 minutes if at room temperature, 7 to 9 minutes if frozen, or until the cheese begins to melt out the sides.
Risa G.: Sue, quesadillas are delicious. I make them all the time as snacks for me and my husband. I put eggplant and goat cheese sometimes. I got that from Bobby Flay. He has a lot of really interesting versions in Bold American Food, his book. You should check it out. It also has a lot of wonderful recipes for grilling and picnics. His southwestern potato salad is great, that is for sure. I got the recipe from Grillin' & Chillin' on the TV Food Network.
COLE SLAW
From: MB 

Here is another one of my Grandmother's recipes for a killer coleslaw! This is a great dressing recipe and can be used with the already prepared cabbage mix! Enjoy

2 cups shredded cabbage
1 cup grated carrots
1 cup sour cream
2 Tbsp. lemon juice
2 Tbsp. vinegar
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper

Combine cabbage and carrots with dressing and mix well. 
LEMON-HERB MARINADE
Source: Recipe booklet: Betty Crocker Magazine, April, 1994, #91

1/3 cup olive oil
1/4 cup lemon juice
1 tablespoon fresh chopped basil (or 1 tsp dried basil)
1/4 tsp salt
1/4 tsp freshly ground black pepper 
2 cloves garlic, crushed

Mix all ingredients together.
PANAMANIAN POTATO SALAD
From: CL

"This is the best potato salad I have ever eaten!! So different. By boiling the chicken and vegetables together, it mingles the flavor."

3 to 5 potatoes, cut in half
3 carrots, sliced
3 boneless, skinless chicken breasts
3 eggs (in their shells)
Mayonnaise (to taste)
Chopped celery (to taste)
Relish (optional)
Salt and pepper (to taste)

Put potatoes and carrots into a Dutch oven to boil. When almost done, add the chicken breasts. Boil until chicken is almost done. Add 3 eggs, in shells and continue to boil until eggs are done. (If potatoes are done before everything else, remove them so they don't overcook.)

Drain; cut up potatoes and chicken. Peel eggs and chop. Mix potatoes, chicken, eggs and carrots together. Add mayonnaise, chopped celery, relish (if desired), salt and pepper to taste.

Creamy Potato Salad 
CREAMY POTATO SALAD
From: Southern Living 1992 Annual Recipes Cookbook

CREAMY DRESSING:
3/4 cup mayonnaise or salad dressing
1/2 cup plain yogurt
1 Tbsp. sugar
1 Tbsp. Dijon mustard
1 Tbsp. cider vinegar
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. celery seeds
1/4 tsp. paprika
1/8 tsp. garlic powder

FOR THE SALAD:
7 cups peeled, cubed red potatoes (about 2 lbs.)
4 slices of bacon, cooked and crumbled
3 hard cooked eggs, peeled and chopped
1 (2 ounce) jar diced pimentos, drained (optional)
1/2 cup sliced green onions
1/2 cup chopped green peppers
1/2 cup chopped celery
3 tablespoons chopped fresh parsley or cilantro (optional)

Combine all dressing ingredients, mixing well.

Cook potatoes in salted boiling water 10 minutes or until tender; drain.

Combine potatoes, remaining ingredients for the salad and Creamy Dressing in a large bowl. Toss gently; cover and chill.
FARM APPLE PIE
From: Velma

This pie was developed by a farmer's wife who had hired hands to feed at the noonday meal. It is a flat sheet apple pie, made to serve several people. It is a 4th of July specialty of mine, because that is about the time my first apples ripen.

5 pounds of apples, or 8 cups peeled and sliced
3/4 cup each brown and white sugar
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1 tsp. vanilla
1/2 stick (1/4 cup) butter
milk (for brushing top of pie
PASTRY FOR FARM APPLE PIE:
5 cups all purpose flour
1/2 tsp. each salt and baking powder
1 1/2 cups shortening, preferably Crisco
1 egg slightly beaten in a 1 cup measure, and add enough water to make a scant cup.

Peel, core, and slice thinly the apples. Slicing them into 1 Tbsp. salt to 1 gallon of water will keep from turning them brown. Rinse again to remove some of the salt just before using, and drain in a colander. 

NOTE: An apple peeler that peels, cores, and slices makes short work of this chore, plus giving very thin slices of apples. Mix all the ingredients, except butter, by hand and put it aside.

TO MAKE THE PASTRY:
Mix all these ingredients for the pastry together by hand until well blended and dough is leaving sides of bowl. This next step is the hardest part of the whole recipe, but it is worth it. Take a little more than half of the pastry, and roll it under your hands into a long slender roll. Then roll out, with a rolling pin, on a well floured board or surface, until you have a rectangle measuring about 18x12 inches or a little more. It needs to fit into a jelly roll pan that is approximately 17x11x1 inches. Fit this into the bottom and up sides of pan, a little hanging over is good. 

TO ASSEMBLE AND BAKE:
Gently place apple mixture into pastry, and dot with the 1/2 stick butter. Roll the top pastry out in same manner as top, but it can be just a tiny bit smaller. Place this over apple mixture. Fold top and bottom pastry together and pinch to seal as best as you can. Cut vents in top of pie in a pattern, or however you desire, so that the steam can escape from the cooking apple mixture. With a pastry brush or a piece of paper towel, brush a thin layer of milk over top crust.

NOTE: After you have brushed the milk on to the top pastry, you may either sprinkle it with granulated sugar, or make a Creamy Glaze to dribble on top after it is baked. I like it better with glaze on top, for the apples I use are very tart.

Bake at 350 degrees for 45 to 60 minutes, or until lightly browned.

Cut in squares to serve, and it may be served with ice cream, but is very good without it, especially for picnics or reunions.

CREAMY GLAZE

3 Tbsp. butter or margarine
1 cup powdered sugar
1 tsp. vanilla
2 to 3 Tbsp. hot water

Heat margarine in saucepan, until melted. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of desired consistency. Dribble in a random patter on top of pie after it is cooked.
MASTERBAKER'S BROWNIES
From: MB

4 cups flour
1 cup unsweetened cocoa powder
4 sticks (2 cups) margarine or butter, room temperature
4 cups sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees F. Grease and flour a jelly roll pan.*

Sift flour and cocoa powder together; set aside.

Cream margarine and sugar together; add eggs and vanilla and mix well. Add flour mixture gradually, scraping sides of bowl. Spread batter in prepared pan evenly.

Bake at 350 degrees F for 25 minutes or until pick comes out clean. Enjoy!

*If you don't have a jelly roll pan, recipe may be baked in 2 (13x9-inch) pans or cut in half and baked in 1 (13x9-inch) pan.
TIP: PASTA SALAD FROM SUE
I like ditalini pasta with yellow and red bell peppers, Monterey Jack cheese, jalapenos, and pine nuts with Italian vinaigrette.
GRILLED SALMON WITH MINT PESTO
Source: Oregon's Cuisine of the Rain by Karen Brooks, restaurant critic for The Oregonian
From: Ron Paul Restaurant and Charcuterie

"To dress this up more, roast a few bell peppers and puree in a food processor. Spoon a little roasted pepper puree on one side of each fillet and the mint pesto on the other."

2 1/2 pounds salmon fillets, cut into 6 equal pieces of even thickness
salt and freshly ground pepper
2/3 cup unsalted butter, melted
3/4 cup Mint Pesto (recipe follows)

Light a charcoal grill or preheat oven broiler. Check the salmon for bones and remove any you find with a pair of tweezers. Sprinkle the fillets with salt and pepper to taste and brush them lightly with some of the melted butter.

Place the salmon fillets with a grill rack set 4 inches above the hot coals and grill 4 to 5 minutes on each side per inch of thickness. While the fillets are grilling, baste them with melted butter. Or arrange fillets on a baking sheet and place under the preheated broiler about 4 inches from the heat source. Broil for approximately 4 minutes on each side per inch of thickness, basting them with melted butter.

Spread about 2 tablespoons of the pesto on the bottom of each serving plate. Place the fish on top of the pesto and serve immediately.

MINT PESTO

1/4 cup pine nuts
4 large cloves garlic
1 cup fresh mint leaves
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup pure olive oil
2 to 1.5 tsp. raspberry vinegar

Preheat oven to 350 degrees F.

Place the pine nuts in a small pan. Roast the nuts in the oven until golden, about 10 minutes.

Place the garlic in a blender or food processor fitted with a steel blade and process until minced. Add the mint, parsley, and roasted pine nuts. Process until the mixture is coarsely chopped, about 10 seconds. Add the Parmesan cheese and olive oil and use on-off pulses to blend. Do not overprocess. The mixture should be thick and smooth. Transfer to a bowl and stir in the raspberry vinegar to taste. Serve at room temperature. The pesto will keep several weeks in a glass jar in the refrigerator when coated with a layer of olive oil and covered with a lid.
CRAZY QUILT SALAD
From: MB
Makes 10-12 servings

1 (16 oz) can kidney beans rinsed and drained
1 (15 oz) can lima beans, rinsed and drained
1 can (14-1/2 oz) green beans, drained
1 can (14-1/2 oz) wax beans drained
1 cup thinly sliced celery
1 large green pepper, chopped
1/2 cp thinly sliced onions
Dressing:
1/3 cup vinegar
1/4 cup vegetable oil
1-1/2 tsp. ground mustard
1 tsp. dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. garlic powder

Place first seven ingredients in a large bowl. Combine dressing ingredients; mix well. Pour over bean mixture" toss gently. Cover and refrigerate for 6 hours or overnight, stirring occasionally. 
APRICOT GELATIN SALAD
From: MB

This is a refreshing not too sweet dessert!

2 packages (3 oz each apricot or orange gelatin
2 cups boiling water
1 (20 oz) can crushed pineapple
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can apricot halves, drained and chopped
1/2 cup chopped walnuts (plus additional for garnish, if desired)
1 (8 oz) carton Cool Whip, thawed
additional chopped walnuts

In a bowl, dissolve gelatin in water. Drain pineapple reserving juice. Add pineapple to gelatin and set aside. 

In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. 

Stir in apricots and walnuts. Fold in whipped topping. Pour into a 13x9x2-inch dish. Sprinkle with walnuts if desired. Chill until firm.
RITZ CRACKER PIE
From: CL

40 Ritz crackers, crushed
2 cups sugar, divided use
1 cup chopped pecans
3 egg whites
2 tsp. vanilla
Whipped topping

Mix together crackers, 1 cup sugar and pecans; set aside.

Beat egg whites until stiff; add the remaining 1 cup sugar and vanilla. Beat. Fold both mixtures together. Pour into heavily buttered 9-inch pie pan. 

Bake at 325-350 degrees F for 30-35 minutes. Cool, then top with whipped topping. Chill until served. 

VARIATION:
Coconut may be mixed with pecans, if desired.
RITZ MOCK APPLE PIE
From: Velma

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
No apples needed

Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. 

In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon. 

Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. 

Bake at 425 degrees F for 30-35 minutes or until crust is crisp and golden. Cool completely.

THE HISTORY OF RITZ MOCK APPLE PIE:
"Food historians believe that the concept of mock apple pie was developed by the pioneers during the nineteenth century. Constant travel did not allow for proper food storage conditions, and apples were not always available. With a little improvisation, these pioneers created an apple pie-like dessert out of crackers, sugar, and spice. It wasn't until the Depression years that we saw the emergence of this unique recipe on RITZ Cracker boxes. At the time of RITZ Mock Apple Pie's development, apples were once again scarce and very expensive. Thanks to NABISCO, families across the United States could once again enjoy and afford the luxury of 'Apple Pie.'"
PRALINE PECAN CRUNCH
From: CL

Here's another good snack.. Fixed this one for the graduation lunch, also, and it was gone before the meal began!!!!

1 (16 oz.) box of Quaker Oatmeal Squares (cold cereal)
2 cups pecan pieces (halves work best)
1/2 cup light corn syrup
1/2 cup brown sugar
1/4 cup margarine
1 tsp. vanilla
1/2 tsp. baking soda

Heat oven to 250 degrees F. 

Combine cereal and pecan pieces in a 13x9-inch pan and set aside (a disposable aluminum one works best). 

Combine corn syrup, sugar, and margarine in a microwaveable dish and microwave on high for 1 1/2 minutes. Stir. Heat again for 1 1/2 minutes or until boiling. Stir in vanilla and baking soda, pour all over cereal and mix well. 

Bake for 1 hour, stirring every 20 minutes. Break pieces apart.
GREEN TOMATO PIE
Source: Elizabeth Powell

1 batch pie pastry for double-crust pie
3 tablespoons flour, divided use
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes, sliced
1/2 whole lemon, thinly sliced
3 tablespoons unsalted butter, cut into bits

Roll out half of dough and line a 9-inch pie plate with it. Mix 1 tablespoon of flour with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and lemon in crust. 

Combine sugar, salt, and remaining 2 tablespoons flour. Sprinkle over tomatoes and dot with butter. Roll out remaining dough and cover tomatoes with it. Make slits in top to allow steam to escape. 

Bake for 10 minutes at 450 degrees F. Reduce heat to 350 and make 30 minutes more.

Italian Carrot Salad with Lemon-Dijon Vinaigrette (using currants)
ITALIAN CARROT SALAD
From: Kate

6 medium carrots, sliced in matchstick-size pieces
1/4 cup currants
1/2 cup fresh parsley, chopped
FOR THE DRESSING:
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons lemon juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons water

Put the carrots, currants and parsley in a large salad bowl. Mix together the mustard, vinegar, lemon juice and salt until blended. Add the olive oil and water, and stir well. Pour over the salad and toss well.
CHINESE CHEWS
From: CL

1 (1 lb) box brown sugar
3 eggs
1 stick (1/2 cup) butter or margarine, melted
2 cups flour, sifted
1 tsp. vanilla
1 cup chopped pecans

Cream brown sugar and eggs with mixer. Add melted butter. Gradually add flour to creamed sugar mixture. Add vanilla and nuts. Put in 13x9-inch pan. 

Bake in 375 degree F oven for about 20-30 minutes. Sprinkle confectioners sugar on top while warm.

Mini-Quiche (with cream cheese pastry)
MINI-QUICHE
Source: Su-Lyn Seah

I made these great mini-quiche yesterday, to rave reviews. They are relatively simple to make and taste great! This recipe is enough for 12 mini-quiches. I use a muffin pan for making these.

FOR THE PASTRY:
7 oz cream cheese
2 cups flour
1 stick (1/2 cup) butter

Soften cream cheese in microwave, mix with butter. Add in flour slowly, and knead until dough assumes coherent (if slightly sticky).

FOR THE FILLING:
(I made 2 versions of this: veggie, and veggie with bacon.)
Basic filling was:
1 large onion, chopped
1 teaspoon crushed garlic
vegetable oil
1 cup mushrooms, sliced
1 cup spinach, torn to shreds
soy sauce (optional, to taste)
Ground black pepper (optional, to taste)
3 slices bacon, fried, drained and chopped (optional)

Saute onion with some crushed garlic (I used a teaspoon out of a jar) and vegetable oil. When onions get transparently glassy (but not soft) throw in the mushrooms and the spinach. Saute the whole thing over medium heat until it is well mixed and smells great. I added in a few drops of soy sauce and black pepper as well. You can add bacon to the mixture, if desired. It gives great piquancy to the quiche!

TO FINISH THE QUICHE, YOU WILL NEED:
1/4 cup of grated cheese, any kind (I use feta)
1/2 cup milk
2 eggs, beaten 
a bit more grated cheese (for the tops)

NOW TO ASSEMBLE THESE THINGS:
Divide the dough into 12 portions. Take a small ball and squash it between your palms gently until it becomes a palm-sized disc of dough, then press gently into the oiled muffin pan. Add a teaspoon of filling, top with a handful of cheese and a tablespoon or so of the egg mixture. (Don't over fill it.)

Bake in a 450 degree F oven for 10 minutes, then turn down the heat to 350 and bake for another 15 minutes.

These are so much fun to make and taste SO good! - Su-Lyn
MOTHER-IN-LAW CAKE
From: Kate

1 (29-ounce) can sliced peaches
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light or dark molasses
2 eggs, slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup pecans, chopped
Unsweetened whipped cream (optional, for serving)

Drain peaches, reserving 1/3 cup liquid. Set aside 12 peach slices for garnish; chop remaining peaches.

In large bowl, sift together flour, sugar, baking powder and salt. Blend
Chopped peaches, reserved liquid, molasses and eggs into flour mixture. Spread into greased 13x9x2-inch baking pan; sprinkle with brown sugar and pecans. 

Bake at 325 degrees F for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. 

To serve, cut into squares. Serve with reserved peach slices and whipped cream if desired.
ARTICHOKE MINI QUICHE
From: E. Lana 
Should make about 24

1/2 cup onion
2 cloves garlic
2 tbsp. oil
1 cup egg whites
1/4 cup bread crumbs
1/2 tsp. salt 
1/2 tsp. ground black pepper
1/4 tsp. oregano
1 (14 oz.) can of artichokes (in water), drained and chopped
1/2 lb. grated low fat cheese (we use Lucerne low fat cheddar)

Saute onion and garlic in oil in frying pan; cool. Put into egg whites once cooled. 

Mix bread crumbs, salt and pepper together and put into egg mixture. Spoon into oiled mini muffin pan cups. 

Bake at 350 degrees F for 20-40 minutes (check with a toothpick).
MILLION DOLLAR PIE
From: Kate

1 cup Eagle brand sweetened condensed milk
1 large carton Cool Whip
1 cup (9 oz) crushed pineapple, drained
1/2 cup chopped pecans
3 tbsp lemon juice

Mix all ingredients together and pour in 2 (9-inch) graham cracker pie shells. Serve chilled.
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
From: Kate

4 1/2 cups sugar
2 tablespoons butter
pinch of salt
1 (12 oz) can evaporated milk
1 (12 oz) semi sweet chocolate bits
12 oz German sweet chocolate
1 pint marshmallow cream
2 cups nutmeats (optional)

Boil the sugar, salt, butter and the evaporated milk together for 6 minutes.

Put chocolate bits, German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in a pan. Let stand for a few hours before cutting. Remember it is better the second day.

Million Dollar Spaghetti
MILLION DOLLAR SPAGHETTI

1 (7 oz.) pkg. thin spaghetti
1 tbsp. butter
1 1/2 lbs. ground beef
Salt and pepper
2 cans (8 oz. each) tomato sauce
1 (8 oz.) pkg. cream cheese
1/4 cup sour cream
1/2 lb. cottage cheese (1 cup)
1/3 cup scallions
1 tbsp. minced green pepper
2 tbsp. melted butter

Cook spaghetti and drain. 

Saute beef in butter until brown. Add tomato sauce, salt and pepper. Remove from heat. 

Combine cottage cheese, cream cheese, sour cream, scallions and green pepper. 

In a square 2 quart casserole, spread 1/2 the spaghetti and cover with cheese mixture. Add remainder of spaghetti and pour melted butter over spaghetti. Spread tomato-meat sauce over top. Chill. 

WHEN READY TO BAKE:
Remove from refrigerator 20 minutes before baking. Bake at 350 degrees F for 45 minutes or until hot and bubbly.

Especially good served with green salad and French bread.