Recipes from Friends, Customers and Staff Members

(Send us your favorite recipe and tell us a little bit about yourself. We will list as many as we possibly can.)

From: Breast Cancer Survivor - Sandy Brown from Decatur, AL who works for NASA at the Marshall Space Flight Center in Huntsville, AL. Kenny Rogers Corn Muffins ½ cup butter or margarine 2/3 cup sugar ¼ cup honey 2 eggs Cream together the above……..  Add:     1 ½ Self Rising flour            3/4 cup corn meal           Mix with ½ cup milk.  Stir in ¾ cup whole corn  Spray muffin pan with PAM………..makes 12 muffins Note: I am a breast cancer survivor, I had cancer in both breasts in 1999, in fact I found out the week I turned 50....what a birthday!!! Had a double mastectomy then chemo. Have been lucky enough to do well since then. We have since found out that mine was genetic and that I am a carrier for the breast cancer gene. Both of my daughters have been tested, only one has the gene.

Frog Eye Salad Sandy Brown, Decatur, AL 1-cup sugar 2 teaspoons flour ½ teaspoon salt 1 ¾ cup pineapple juice 2 eggs, beaten 1 tablespoon lemon juice 3 quarts water 2-teaspoon salt 1 teaspoon cooking oil 1 package Acini de Pepe Pasta (available at Kroger)** 3 cans mandarin oranges, 11 oz each, drained 2 cans crushed pineapple, 20 oz each, drained 1 12 oz carton cool whip Combine sugar, flour, ½ teaspoon salt, gradually stir in pineapple juice and eggs. Cook over med heat until thickened. Add lemon juice, cool to room temperature. Bring water, salt, oil to boil, add Acini de Pepe, and cook at rolling boil until done. Drain, rinse with water and drain again, cool to room temperature. Combine egg mixture with pasta and refrigerate overnight in airtight container. Chill fruit overnight also. In the morning, combine rest of ingredients and enjoy! Salad may be refrigerated for as long as a week in airtight container. **Acini de Pepe Pasta is the smallest pasta that you will ever see! I could only find it at the Kroger stores in our area, it is about the size of half a gran of short rice. It comes in a small bag and you use the entire bag to make this recipe. It is worth looking for cause the recipe is wonderful!

 

Here is a wonderful dessert sure to make you feel loved and comforted. My Aunt's Best Gingerbread Mix together in one large bowl 1 1/2 cup flour 1/2 Tablespoon baking soda 1 1/2 Tablespoon ground ginger 3/4 Tablespoon cloves 1 1/2 Tablespoon cinnamon 1/4 Tablespoon salt Now cream together in another bowl 1/2 cup shortening 1/2 cup sugar 2 eggs-add one at a time Now add 1/2 cup molasses and 1/2 cup buttermilk Take these wet ingredients and add alternately with dry ingredients to cream mixture now put these in an 8" square greased pan and back 350 degrees for 25 to 35 minutes Serve with heavy whipped cream or lemon curd. This makes your house smell heavenly. I promise. Plus the taste of the gingerbread is wonderful too. Mary Lou Weidman    09/20/2003

 

Apple Dessert - from June Shook 5 Granny Smith apples - cubed, no need to peel 1 can crushed pineapple - thoroughly drained 1 large tub Cool Whip 4 Snickers Bars, chopped Mix and refrigerate.   After living many years in San Diego, we moved to Las Vegas three years ago. We visit San Diego at least three times a year and, of course, I still do my fabric shopping at Rosies.   I am a two time breast cancer survivor - 1976 and 1998. June Shook Wed, 6 Aug 2003

 

Red Pepper Entree - From Allison Yost

Here is our favorite recipe for a quick, delicious, inexpensive meal: 4 red peppers cut the long way and lay in baking dish 1 large can diced tomatoes 2 heads garlic 1 can anchovies 1-2 cups olive oil Preheat oven to 375 degrees Cut red peppers lengthwise and lay open face in baking dish layer in diced tomatoes, chopped garlic, and tear off small pieces of anchovie -- continue to layer until each pepper is filled, fill any voids in peppers with olive oil Bake for 70 minutes Finish off with Parmesian Cheese and serve with buttered bread IT IS INCREDIBLE!!

 

Pretzel Salad from Cindy Neumyer - Sacramento, CA

2 cups crushed pretzels

3 T sugar

3/4 cup melted margaring

Mix well and pat into a 9 X 13 baking dish and bake for 15 min. @ 350º

Chill in frig.

2 - 3oz pks. cream cheese

3/4 cup sugar

8 oz. Cool Whip

Mix cream cheese and sugar until smooth. Fold in cool whip. Mix well and spread over the pretzel mixture. Chill

6 oz strawberry Jell-O

2 c. boiling water

2 - 10oz frozen strawberries

Mix Jell-O into water until dissolved. Quickly add frozen strawberries and stir until berries are thawed and separated. Chill until syrupy. Spread over cream cheese mixture and chill for several hours until set. Cut into squares to serve. ENJOY!!

 

Banana Nut Bread from June Snook of Las Vegas, Nevada 1 stick unsalted butter, room temperature 1 cup sugar 2 eggs 1 1/2 cup flour 1 tsp. baking soda 1 tsp. salt 1 cup mashed very ripe bananas 1/2 cup sour cream 1 tsp. vanilla 1/2 cup chopped nuts Preheat oven to 350 degrees. Grease a 9"x5"x3" loaf pan with butter. In the bowl of electric mixer, combine the butter and sugar. Cream mixture until smooth. Sift the flour, baking soda and salt together and set aside. Add the eggs one at a time to the creamed mixture and mix until incorporated. Add the flour mixture and beat until smooth. Beat in the bananas, sour cream and vanilla. Fold in the nuts. Pour into the prepared pan and bake for 1 hour or until cake tester comes out clean.

Dreamsicle Cake from Rosie's Kitchen.

I found this in The Boyds Retailer Inquirer orginally submitted by Robin Dye from Springfield MO

I love Dreamsicle's and I just had to try this one.....it is wonderful!

1 - box orange cake mix

1 3-oz box orange jello

1/3 c. oil

1 c. water

1/4 c. orange juice

3 eggs

1 t. orange extract

Topping:

8 oz sour cream

2 oz shredded coconut

1 1/4 c sugar

1/2 c orange juice

8 oz cool whip

Preheat over to 350º. Blend and beat together all ingredients. Pour into two greased and floured 9" cake pans. Bake 25 to 30 minutes. Cool completely.

To create topping, combine sugar and orange juice until sugar dissolves. Add sour cream and coconut.

Mix well. Gently fold in cool whip. Frost cake and refrigerate.

Buster Bar Dessert from the kitchen of Pam Patrick, Circleville, OH

• I got this recipe from our local paper years ago. It's sooooooooooooo good!

  2 - Cups confectioners sugar

  1 - 13 oz can evaporated milk

  1 - 6 oz package chocolate chips

  1/2 Cup Butter

  1 - 15 oz. package (about 42) Oreo Cookies, crushed

  1/2 Cup melted Butter.

  1 tsp. vanilla extract

  1 1/2 Cups Spanish Peanuts

  1/2 Gallon Vanilla Ice Cream, softened

  Combine confectioners sugar, evaporated milk, chocolate chips and 1/2 cup butter in saucepan.

  Boil for 8 minutes, stirring constantly. Add vanilla and cool.

  Combine crushed cookies with 1/2 melted butter.

  Pat into greased 9x13 " baking dish and freeze until firm.

  Springle with Spanish peanuts over cookie crust.

  Spread softened ice cream over peanuts and cover with cooled chocolate sauce.

  Freeze until ready to serve. 07/05/01

Dianne's Breakfast Casserole from the kitchen of Diane Wilson - Statesville, NC

• This recipe is a winner and so easy to make. Use this one especially when you want to feed the family and get to quilting, or you are wanting to get to a fabric sale! I have won numerous cooking contests with this one.

  1 pound of mild breakfast sausage, cooked and drained

  5 eggs, beaten

  2 large cans of Pillsbury Crescent rolls - DO NOT use other brands!

  2 cups of sharp shredded chedar cheese

  Put one layer of crescent rolls in a 9 x13 baking dish. Try to pinch the seams closed,

  it's hard to do, but give it a good try!

  Mix eggs, cheese and sausage together.

  Put this mixture on top of the layer of rolls.

  Top with last can of rolls and dot with butter.

  Bake at 375º for 20 - 25 minutes.

  If you are using a glass dish, bake at 350º.

  To speed things up, the night before, fry the sausage and drain.

  The next morning, put the sausage in the microwave to warm it up so it will be easy to mix.

  I hope you will try this one! So good, easy and filling. 11/03/00

Stuffed French Toast - from the kitchen of Debbie Gonzalez-Vredenburg

• This recipe comes from Rosie's Daughter who lives in Michigan.
• "I served this dish on Christmas morning and everyone came back for seconds". (Submited 01/00)

• 9 Eggs (for low fat recipe use egg beaters)

  2 Cups low fat milk

  1 Cup Real Maple Syrup

  1 Loaf Sour Dough French Bread

  8 oz Soft Cream Cheese (I tend to use more!)

  1/4 Cup Butter

  Cut bread into cubes

  Layer 1" 13" X 9" pan (I sprayed pan with Pam)

  Layer cream cheese (it helps to soften a few seconds in the micro wave prior to layering)

  Layer another layer of bread cubes

  Mix in blender, eggs, milk and 1/2 Cup of syrup

  Pour over bread

  Sprinkle with Cinnamon

  Cover and Refrigerate overnight (a must!)

  Bake 55 min. at 350º Covered for first 40 mins., uncover for last 15 mins to brown.

  Drizzle melted butter and syrup atop and serve. ENJOY!

Cheese Blob from the kitchen of Diane Wilson - Statesville, NC

• Here is another one for us busy quilters to take to gatherings when you don't have time and you want something tasty and looks like you spent some time!

  1 large package of crescent rolls

  1 package of Harvarti cheese or any type of mild cheese

  Flatten rolls together, smoothing all the rolls into one.

  Place the cheese in the center and wrap the rolls around it.

  Bake at 375º (350º if your using a glass dish) for approximately 15-20 min.

  Now take this to your gathering and receive many, many compliments.

  11/03/00

GREAT Pumpkin Dessert from the kitchen of Lee Ann Hopson - Cheyenne, Wyoming

• A 'GREAT' change from the 'traditional pumpkin pie'. Thank you Lee Ann!

  1 Can (15oz) solid-pack pumpkin

  1 Can (12oz) evaporated milk

  3 Eggs

  1 Cup Sugar

  4 teaspoons pumpkin pie spice

  1 package (18 1/4 oz) yellow cake mix

  3/4 cup butter melted

  1 *cup chopped walnuts (optional)

  In a mixing bowl, combine the first five ingredients.

  Transfer to a greased 13x9x2" baking pan.

  Sprinkle with dry cake mix and drizzle with butter.

  Top with walnuts, if desired.

  Bake at 350º for 1 hour or until knife inserted near the center comes out clean.

  Serve with ice cream or whipped cream.

  Home made whipping cream hint: Use powdered sugar to sweeten.

  Your whipped cream will stay fluffy and be less apt to "weep". 11/01/00

  Marion Connaughton adds: 'My Pumpkin Torte' - is the same as the above recipe, except that I use Duncan Hines Butter Yellow cake mix and real butter to drizzle. *And definitely add the nuts and bake 15 minutes longer. No matter how you make it, it's DELICIOUS!

Cauliflower Salad - from the kitchen of Linda Gruber

• This recipe comes from former employee and friend, Linda Gruber

  1 Large head (break into flowers and cook until just crisp)

  3/4 Cups Chopped Green Onions

  1 Cup Grated Cheddar Cheese

  Salt & Pepper to taste

  1 Cup Mayonaise

  1 Cup Sour Cream

  1 TBL Worcestershire Sauce

  Toss Cauliflower, Green Onions and Grated Cheese together.

  Mix Mayonnaise, Sour Cream and Worcestershire Sauce together.

  Add Cauliflower mixture.

  Salt and Pepper to taste.

  Best if made the day ahead and chilled overnight.

  Serves 5 to 6

Stevo's Tasty Tequila Tri-Tip - from the kitchen of Steve Condon

• This recipe comes from a 'business aquaintance' and 'Special Friend' Steve Condon of KPBS. Steve in the gentlemen who was instrumental in getting us the studio at KPBS for our 'Silent Auction Potluck Bingo' event.

  3 - 4 lb. Beef Tri Tip with most fat trimmed off (a little on the bottome side is good)

  3 Tbs. Tequila (an extra shot for the chef, if necessary)

  2 Tbs. Sesame Oil

  2 Tbs. Dijon Mustard

  1 Tbs. Balsamic Vinegar

  2 Cloves Minced Garlic

  1 Tsp. Salt

  1 Tsp. black pepper

  Mix all marinade ingredients in a small bowl and place in a large zip-loc bag with Tri-tip.

  Mirinate at least two hours before desired grilling time.

  Grilling Method: Pre-heat gas grill to 400 deg. Place meat on grill top-side down for 3-4 min.

  for nice grill marks. Flip over and reduce heat slightly - close lid, if possible.

  To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher'.

  If not flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat

  thermometer inserted in ceter reads 135-140 deg. for medium. Slice thin and enjoy with

  a fine Cabernet Sauvignon. Mmmmmm Tasty!

Mexican Lime Soup (Chicken Tortilla Soup) - From the Kitchen of Debbie Gonzalez-Vredenburg

• This recipe was passed onto me by my daughter, Debbie Gonzalez-Vredenburg. Debbie lives in Rockford Michigan and enjoys cooking.

  2 Tbl Olive Oil

  6 Garlic Cloves

  6 Skinless-boneless chicken breast cut into half inch strips

  1 1/2 tsp dried oregano

  9 Cups low fat chicken broth

  1/3 Cups Lime Juice and Lime Slices for garnish

  Salt & Pepper to taste

  Garnish

  Tortilla Chips or Corn Tortillas cut into strips

  2 Avocados peeled, pitted and diced

  3 Tomatoes - chopped

  3 Green Onions - sliced

  Fresh - chopped Cilantro

  Minced Jalapeno Chile's

  Lime slices

  Heat oil in large pot, add garlic and stir for 20 seconds, add chicken, oregano, salt & pepper. Saute for 3 minutes. Add broth and lime juice. Bring to boil, turn heat down and simmer for 8 minutes or until chicken is cooked. Divide chips into bowls. Ladle soup over the chips. Garnish with Avocado, Tomatoes, Green Onions, Cilantro, Jalapeno Chile's and Lime slices. ENJOY!

• Mix together in a large bowl: 3 cups mashed sweet potatoes

  1 cup granulated sugar

  1 tablespoon vanilla

  2 Eggs

  1/4 cup butter or margarine, melted

  1/4 cup evaporated milk

  Spray 2 quart casserole dish with Pam. Spread mixture into casserole dish.

  Topping:

  1 cup light brown sugar, packed

  1 cup chopped nuts

  1/2 cup flour

  1/3 cup butter softened Mix the above ingredients together. Sprinkle topping over top of sweet potato mixture. Bake @ 325º FOR 20-25 minutes or until golden brown.

Baked Mashed Potatoe Duo from the kitchen of Nancy Athay

• This is a favorite of mine., I found it in Country Living magazine, December 1992 issue and have made it every Thanksgiving or Christmas ever since and have taken it to a number of potlucks where I always get asked for the recipe.

  1 1/2 lbs baking potatoes

  3 lb. sweet potatoes (or yams)

  1/2 cup milk

  1/4 cup butter or margerine

  1 large egg

  1/2 tsp salt or to taste

  1/4 tsp pepper

  Peel and cut baking potatoes into chunks. Place in a large saucepan, cover by 1" of water and brint to a boil.

  Peel and cut up sweet potatoes and add to other potatoes. Reduce heat and simmer until tender. Drain.

  Heat milk and butter until warm. Mash potatoes with a masher or large fork (don't use a mixer, it's better not so creamy), adding milk and butter to mixture. Add salt & pepper to taste.

  Heat oven to 350º.

  Grease a 2 quart casserole or baking dish.

  Stir egg into potatoes until well mixed.

  Spoon into prepared pan. Bake uncovered 40-45 min. or until lightly browned on top. Top with a pat of butter.

  To make ahead, cover and refrigerate before baking. Uncover and bake for 1 hour. If desired, add 1/2 tsp cinnamon or to taste.

Snowball - From the Kitchen of Juanita Kitchen - Antioch, CA

• This recipe was given it's name by our children, because it reminds them of a large snowball. This recipe is a GREAT make ahead meal, and you can make one that is for the adults with all your favorite goodies and one for the kids that is sort of plain.....Enjoy!!!!

• Compliments of Ruth Thomas and the Florida Country Register.

  14 cups popped popcorn

  3 cups crisp rice cereal

  2 cups salted peanuts

  1 pound white confectionery coating*

  3 Tbsp. creamy peanut butter

  In a large bowl, combine popcorn, cereal and peanuts. In the top of a double boiler over simmering water, melt coating and peanut butter, stirring occasionally. Pour over popcorn mixture; stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in an airtight container. Yield: 5-6 quarts. *Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled 'almond bark' or candy coating' and is often sold in bulk packages of 1 to 1 1/2 pounds. This is so good it is sinful....put a bowl out and see how fast it disappears. Great gift idea!

Blue Cheese Dressing - from the kitchen of Lisa McPherron

• This recipe was submitted by my daughter Lisa. The recipe is from the 'Chart House' restaurant. For a lower fat alternative, try using fat-free sour cream and fat-free Kraft mayonaise. It will still taste wonderful.

  1 cup sour cream

  1 teaspoon dry mustard

  1 teaspoon black pepper

  1 teaspoon salt

  1 teaspoon garlic powder

  1 teaspoon Worcester sauce

  Place the above ingredients in a blender and blend 2 minutes at low speed.

  Add 1 1/3 cups mayonaise - Blend 30 seconds at low speed, then 2 minutes at medium speed.

  Add 4 ounces crumbled blue cheese - Blend at low speed for 2 minutes. Let set 24 hours in the refrigerator before serving. Makes 2 cups. Yummy with buffalo wings. 10/23/98

Crab Meat Dip - Nelda McComb of Jamul, Ca.

Twenty-five years ago I worked with a nurse at my first nursing job in Red Bank, NJ named Claudia.

When I moved to California in 1978 she sent me this recipe.

I have since lost contact with Claudia, but I think of her every year when I make this simple festive dip.

Wouldn't is be grand if Claudia is a quilter and reads this story.

Claudia, if your out there, contact Nelda at Nsmmccomb@cs.com.

8 oz cream cheese

2 tsp lemon juice

1 packet/can of crab meat (about 8-10 oz.)

1/4 tsp tabasco sauce

2 green onions, use only the white part, minced.

Whip Cream Cheese, add all ingredients except crab meat. After mixing well, fold in the crab meat. Put in a greased baking dish. Top with Almond slivers.

Bake at 350º for 1/2 hour.

Serve Hot. 11/27/00

Cranberry-Raspberry Salad - from the kitchen of Meridith Sinclair of Chula Vista, Ca.

• It's Fall and it's time to make Cranberry-Raspberry Salad!

  1 small box of raspberry jello

  1 small box of frozen raspberries

  Boil 3/4 c water and desolve jello. Mix with raspberries and pour into a 9"X9" dish.

  8 oz of sour cream

  When first layer is firm, spread the sofened sour cream over the top. Return to fridge.

  1 small box of cherry jello

  1/2 can of whole cranberries

  1 small can of crushed pineapple

  Boil 3/4 c water and desolve jello. Blend with cranberries & pineapple. Return to the fridge and let set for 20 min.

  Spread layer of sour cream and let set. Since there are so many layers and down time, it's usually easier to dougle the recipe and make a 9" x 13" dish. Besides, it gets eaten very quickly! Enjoy!

Shrimp and Potato Salad - from the kitchen of Rosie Gonzalez

• I saw this recipe on television 'Too Hot Tamales Show #TH6251". I found the recipe on the internet.
• This is a must try potato salad, especially if you love shrimp.

  2 pounds small red potatoes, quartered

  2 teaspoons salt, divided and 1/2 teaspoon freshly ground black pepper

  2 tablespoons olive oil

  1 pound medium raw shrimp, peeled and deveined (I find these at Price Costco)

  2 cloves garlic, finely chopped

  1/2 cup extravirgin olive oil

  3 shallots, finely chopped

  1 small bunch oregano, leaves only, finely chopped

  3 tablespoons capers

  2 tablespoons lemon juice

  Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender, but not flaking. Drain in a colander.

  In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes, or until shrimps are pink. Do not overcook.

  Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve warm or refrigerate and serve cold. Is very good the next day. 10/18/98

Corn Pudding - from the kitchen of D'Andrea Mitchell

• D'Andrea is a long time customer and one of our newest teachers. She brought this dish to one of our potluck....and it is wonderful!

  2 C fresh corn kernels (about 6 ears of fresh corn)

  1/3 C flour

  1/2 C sugar

  1 1/4 tsp salt (optional)

  1/8 tsp pepper

  1 C whipping cream

  5 eggs beaten

  2 Tbl melted butter

  Combine corn, flour, sugar, salt and pepper; stir well. Combine remaining ingredients, mixing well; stir into corn mixture. Pour into a lightly greased 1 1/2-quart casserole. Place casserole in a pan of warm water. Bake at 350º FOR 1 1/2 hours or until knife inserted in center comes out clean. If you love custard pudding, you will love this recipe.

Tortilla Casserole - from the kitchen of Sandy Andersen

• Sandy is one of our staff members and a member of our 'Monday Night Supper Club'.
• We ask her to bring this casserole quite often. It can be made ahead and reheated when needed.

  3 Cooked Chicken Breast Halves, chopped

  1 Can Cream Soup - your choice of Chicken, Mushroom, or Celery.

  1 Sm Can Diced Green Chilies

  1 Cup Chicken Broth (1 cup water and a bullion cube will do)

  4 to 6 oz of Sour Cream

  1 to 1 1/2 doz Corn Tortillas cut up

  1 Cup Grated Cheese (more or less to taste)

  1/2 to 1 Cup Salsa (store bought or home made will do)

  Salt, Pepper, Garlic Salt - to taste

  Mix all ingredients in a large bowl. Transfer to baking dish, top with extra grated cheese. Bake at 350º for 30 to 45 minutes until bubbly.

• Hi Rosie,
  I made the Tortilla Casserole last night. It was FABULOUS! Thank YOU for the info and thank Sandy for the recipe. Mary

Vegetarian Shepheard's Pie - from the kitchen of Elsa Jensen

• Elsa Jensen, lives in Auckland, New Zealand. One Saturday, a few years ago, Elsa called the shop and explained that she was visiting and would like directions, by bus to our shop. I told her that I would be happy to pick her up. I did, and since then Elsa and I have become very special friends. We write each other often. She sent me the following two recipes.

  TOPPING

  1 kg potatoes

  2 tablespoons butter

  1 cup grated cheese

  milk

  FILLING

  1 cup kidney beans

  2 large onions

  2 tablespoons butter

  1 red or green pepper

  3 tablespoons wholemeal flour

  1 teaspoon vegetable bouillon

  1 teaspoon dried basil

  1 teaspoon oregano

  1 teaspoon paprika

  1 teaspoon chopped parsley

  1 teaspoon dark soya sauce

  1 1/2 cups bean cooking stock

  2 tablespoons tomato paste

  Soak the beans overnight and cook until tender. Leave them to stand in their cooking liquid until required, then drain, reserving 1 1/2 cups of cooking liquid. Peel the potatoes and cook in lightly salted water. Drain, and mash with the butter, half the grated cheese, and enough milk to get a good consistency. After mashing, beat with a fork until light and fluffy. In a large pot or pan, cook the chopped onions in the butter until tender and medium brown. Stir in the chopped pepper, then the flour. Stir over moderate hear until the flour has browned slightly, then add the next six seasoning ingredients. Stir in the bean cooking liquid and the tomato paste, and bring to a boil, stirring constantly. Add the drained beans, taste and adjust the seasoning if necessary. Spread the mixture into a greased dish, 20x25 cm. Cover with mashed potatoes. Sprinkle the remaining grated cheese over the surface. Bake in the over for 20 to 30 mins. at 180c (I would guess 350º) Serves 4 to 6.

Chili Relleno - Style Chicken - from the kitchen of June Shook

• June is a customer of ours, and she submitted the following recipe.

  6 boneless, skinless chicken breast halves (about 2 lbs)

  1 packet Shake 'N Bake Seasoning and Coating Mixture 'Hot & Spicy Recipe for Chicken'

  1 can (4oz) chopped green chilies, drained

  1/2 cup (2 oz) shredded Cheddar or Monterey Jack Cheese

  Heat over to 400º F.

  Coat chicken with coating mixture as directed on package. Bake 20 minutes. Mix chilies and cheese. Spoon over chicken. Bake 5 minutes or until chicken is cooked through and cheese is melted. Serve with salsa. 6 servings

Cream Cheese Cupcakes - from the kitchen of Debbie Lofgrens

• "My cousin shared this recipe with me. If you like cheesecake, this is it!" Debbie has been a customer of ours since our 'garage days'. Debbie is the creator of a 'Country/Pprimitive' pattern line "Little Stitches".

  3 - 8 0z Pkgs Cream Cheese

  5 - Eggs

  1 Cup Sugar

  1/2 Tsp. Vanilla

  1 Cup Sour Cream

  1/4 Cup Sugar

  1/4 tsp Vanilla

  Beat together the first 4 ingredients & pour into cupcake papers, 3/4 full. Bake @ 350º for 25 mins. Remove from oven. Let cool 5 mins. until center sinks. Then, beat together the last 3 ingredients. Fill the indentation with sour cream mixture and top with 1/2 tsp preserves (raspberry, strawberry or your favorite). Return to oven for 5 mins. Chill. Keep refrigerated. ENJOY!

Mexican Chocolate Brownies with Cinnamon - from the kitchen of Rosie Gonzalez

• I found this recipe in Vons Select magazine by Sunset. This brownie is meant to be served like a cake, as a grown-up-dessert. But don't let its sophisticated facade fool you: Inside it's so rich you'll be tempted to run to the kitchen for a glass of ice-cold milk and blow your adult cover. (Excerpt from Select Magazine) *Mexican chocolate can be found in the international foods section of most supermarkets. It is usually sold in round cakes stacked in colorful boxes.

  1/2 cup (3oz) pine nuts

  3/4 cup firmly packed brown sugar

  1/2 cup 1/4 lb) butter or margarine, cut into chunks

  2 tablets (6 1/2 oz) Mexican Chocolate coarsely chopped*

  1 ounce unsweetened chocolate, coarsely chopped

  2 large eggs

  1 teaspoon vanilla

  1/2 teaspoon ground cinnamon

  1/2 cup all purpose flour

  Sweetened whipped cream and cinnamon sticks (optional)

  1. Spread nuts out in an 8 or 9" wide baking pan. Bake in a 350º oven until the pine nuts are golden brown, 8 to 10 minutes; shake often. Pour nuts from pan and set aside. 2. In a 2 to 3 quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate. Stir often over low heat until chocolates are melted and smooth. Remove from heat, and beat in eggs, vanilla, and cinnamon until well blended. Mix with flour and pine nuts. 3. Pour batter into a lightly oiled 9" square pan. Bake in a 350º oven until brownie springs back in center when gently presses, 20 to 25 minutes. Let cool on a rack. Cut into squares or triangles; top brownies with whipped cream to taste, and garnish with a cinnamon sticks.

If you try any of these recipes, we would like to hear your comments. In addition, if you have a recipe that you

would like to share, please e-mail it to me.

 

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