AUGUST/
SEPTEMBER 2007
In a large salad bowl, combine the romaine,
Swiss cheese, cashews, pear and cranberries. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Drizzle over salad and toss to coat. Serve
immediately. Yield:
15 servings.
1 bunch romaine, torn
1 cup ( 4 ounces) shredded Swiss
cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries
POPPY SEED VINAIGRETTE:
2 to 3 teaspoons poppy seeds
2 teaspoons finely chopped
red onion
1 teaspoon prepared mustard
1/2 teaspoon salt
2/3 cup olive oil
1/2 cup sugar
1/3 cup lemon juice
32 gingersnap cookies, crushed In a small bowl, combine the gingersnap
(about 1-1/2 cups) crumbs and butter. Press into a greased
1/4 cup butter, melted 13-in. x 9-in. x 2-in. baking dish; set aside.
5 packages ( 8 ounces each) cream In a large mixing bowl, beat the cream
cheese, softened cheese and sugar until smooth. Beat in the
1 cup sugar pumpkin, cinnamon and vanilla. Add eggs;
1 can ( 15 ounces) solid-pack beat on low speed just until combined.
pumpkin Pour over crust; sprinkle with nutmeg.
1 teaspoon ground cinnamon Bake at 350° for 40-45 minutes or until
1 teaspoon vanilla extract center is almost set. Cool on a wire rack
5 eggs, lightly beaten for 10 minutes. Carefully run a knife around
Dash ground nutmeg edge of baking dish to loosen; cool 1
Maple syrup hour longer. Refrigerate overnight.
AUGUST/
SEP TEMBER 2007
Cut into squares; serve with syrup. Refrigerate leftovers. Yield:
24 servings.
AUGUST/
SEPTEMBER 2007
1/4 cup butter, melted
In a Dutch oven, saute the onions, celery
and garlic in butter. Add green onions. Stir in
flour until blended; gradually add milk. Bring
to a boil; cook and stir for 2 minutes or until
thickened.
Add the chicken, soup, lemon juice and
peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. x 2-in. baking
dishes; set aside.
In a large bowl, combine biscuit ingredients
just until moistened. Turn onto a lightly floured
surface; knead 8-10 times. Pat or roll out to
3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits.
Place over chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield:
15 servings (30 biscuits).
Editor’s Note: As a substitute for each cup of
self-rising flour, place 1-1/2 teaspoons baking
powder and 1/2 teaspoon salt in a measuring
cup. Add all-purpose flour to measure 1 cup.
2 tablespoons grated lemon peel
2 teaspoons pepper
12 cups cubed cooked chicken
2 cans (10-3/4 ounces each)
condensed cream of chicken
soup, undiluted
2 large onions, finely chopped
4 celery ribs, finely chopped
8 green onions, thinly sliced
2/3 cup all-purpose flour
2 cups ( 8 ounces) shredded
2 garlic cloves, minced
5 cups self-rising flour
2 cups milk
1 cup butter, cubed
1/2 cup lemon juice
cheddar cheese
CHEDDAR BISCUITS:
1 teaspoon salt
1/2 gallon milk
AUGUST/
SEP TEMBER 2007
1/2 teaspoon garlic salt In a small bowl, combine the eggs, milk
1/2 teaspoon Italian seasoning and Parmesan cheese. Drain pasta; toss 2 eggs with egg mixture. Transfer to a greased 3- 2 cups milk qt. baking dish. Top with beef mixture, moz- zarella cheese and pepperoni.
1/2 cup shredded Parmesan cheese
Cover and bake at 350° for 20 min-
2 pounds ground beef tions. Meanwhile, in a Dutch oven, cook the
1 large onion, chopped beef, onion, salt and pepper over medium
1 teaspoon salt heat until meat is no longer pink; drain. Stir
1/2 teaspoon pepper in the pizza sauce, garlic salt and Italian
2 cans ( 15 ounces each) pizza seasoning; remove from the heat and set sauce aside.
4 cups ( 16 ounces) shredded part-skim mozzarella cheese utes. Uncover; bake 20-25 minutes longer or until golden brown. Yield:
12 servings.
1 package ( 16 ounces) spiral pasta Cook pasta according to package direc-
1 package (3-1/2 ounces) sliced
pepperoni
