Tuesday, December 23, 2008

Cheesecake Bites


1 pkg. (8oz.) cream cheese (softened)
½ cup Creamy or Chunk Peanut Butter
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon vanilla

Finely chopped pecans. (*)

In a medium-size mixing bowl with electric mixer on medium speed, combine all ingredients except pecans. Scrape sides of bowl as needed. Chill for at least 30 minutes, or until very firm.
Roll into ¾-inch balls, roll in chopped pecans. Chill for at least 20 to 30 minutes before serving. Refrigerate any leftovers.

Makes about 30 cheesecake bites.

(*) NOTE: You may substitute any of the following for the
chopped pecans:

Chopped walnuts
Chopped almonds
Chopped peanuts
Crushed graham crackers
Shredded coconut

File #R114 D2 – C6

Apple Dumplings

Apple Dumplings

2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten
6 whole cloves
Light cream (optional)

In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400 F. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Press in cloves for stems.
Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.

File#R080 D2 – C6

Chicken Fried Steak

Chicken Fried Steak


¾ cup flour
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
1½ lbs. steak
1 large egg, well beaten
¼ cup cooking oil


2 tablespoons meat drippings
1¼ cups milk
3 tablespoons flour
Salt & Pepper to taste

1. In a medium bowl, combine the ¾ cup of flour, salt, pepper, and paprika

2. Hammer steak with a meat tenderizer to thin and tenderize. Dip the steak in the beaten egg and then in the flour mixture, coating thoroughly.

3. In a large (12-inch) skillet, brown the steak in hot oil, turning only once. Cover and cook over low heat for 40 to 45 minutes.

4. Remove the meat from the oil and pour off all but 3 tablespoons of the drippings. Add ¾ cup milk, 3 tablespoons flour, salt and pepper and stir until well combined. Cook over medium-low heat until bubbly and thickened and add the remaining ½ cup of milk. Cook 1 to 2 minutes more.

5. Put steak in serving platter and cover with the gravy.

Makes 4 servings and 1¼ cups of gravy

File#R069 D2 - C4

Chicken Casserole

Chicken Casserole

4 cups cooked, cold chicken (cut up)
½ cup chopped almonds (optional)
¾ cup mayonnaise
1 can (15oz.) mixed vegetables (well drained) or 1 bag (16oz.) Frozen Mixed
1 can (10½oz.) cream of chicken soup Vegetables
1 teaspoon chopped onion
1 cup finely chopped celery
salt & pepper to taste
1 package (8oz.) shredded cheddar cheese
1½ cups crushed potato crisps

1. Combine all ingredients except cheese and crisps
2. Place in a greased 9 x 13 baking dish.
3. Top with cheese and chips.
4. Cover and refrigerate overnight.
5. Uncover and bake at 400 F (preheated oven) for 25 to 30 minutes or until light golden brown.

File#R085 D2 – C4

Chicken & Zucchini Marinara

Chicken & Zucchini Marinara

¼ cup dry bread crumbs
½ cup grated Parmesan cheese
1¼ lbs. boneless skinless chicken breasts
All-purpose flour
1 egg, slightly beaten
2 tablespoons oil
1 jar (15½ oz.) Italian-style marinara sauce
Few sprigs chopped parsley
¼ teaspoon hot pepper sauce
2 medium-sized zucchini, sliced.
4 oz. Mozzarella cheese, shredded.
Hot cooked spaghetti or other pasta
Additional grated Parmesan cheese, optional

1. Mix bread crumbs and ¼ cup of the Parmesan cheese.
2. Coat chicken with flour. Dip into egg, then coat both sides of the chicken with crumb-cheese mixture.
3. Heat oil in a 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
4. Mix marinara sauce, parsley and hot pepper sauce in a bowl. Spoon half of it over the chicken.
5. Arrange zucchini slices over chicken. Sprinkle with Mozzarella cheese and ¼ cup of Parmesan cheese. Top with remaining sauce.
6. Cover and bring to a boil. Reduce heat and simmer 25 to 30 minutes, or until chicken is tender. Serve with (not over) the pasta.
Sprinkle with Parmesan cheese, if used.

Makes 4 servings.

Preparation time: 30 minutes
Cooking time: 35 to 40 minutes