#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.

#3176 - Almond Frosting

(by Shirley McNevich)

1 TBSP milk
1/4 tsp. almond extract (more if you want stronger flavor)
4oz. Philadelphia cream cheese (softened)
1 1/2 cups Domino's powdered sugar
a dash of salt
optional: Baker's angelflake coconut

In a mixer add cream cheese and powdered sugar--beat until mixed, then beat for 2-3 minutes. Add salt, almond extract and milk--beat just until mixed. Use as a frosting for a cake or cupcakes. Optional: after frosting, sprinkle coconut over the top.

#3175 - Fresh Cauliflower Poppers

(by Shirley McNevich)

1/2 cup canola oil
1 cup Panko bread crumbs
1/4 cup fresh grated Parmesan cheese
1 TBSP Italian seasoning
4 cups fresh cauliflower florets (de-stem before measuring)
1/2 cup flour
2 beaten eggs

Separate fresh cauliflower into florets, then cut and discard the large stem of each floret (you only want to use the top part). In one bowl add bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. In a second bowl add the beaten eggs. In a third bowl add the flour. In a cast iron skillet over medium heat add the canola oil--heat until oil is hot. It will work best to have one person do the coating and the other person do the frying. Dredge one cauliflower floret in the flour, then dip it in the eggs, then coat it in the breadcrumbs and place it directly in the hot oil. Repeat with all florets as you have room in the skillet for them (making sure the person doing the frying doesn't let them touch each other). Make sure you fry them to golden brown on each side (using tongs to turn them), then place them on paper towels to drain off extra oil. If using a large skillet, you should be able to fry 10-12 at a time.

#3174 - Green Bean Salad

(by Shirley McNevich)

2 lbs. fresh green beans
1 tsp. salt
1/4 cup olive oil
3 TBSP cider vinegar (more if you want more vinegar flavor)
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. fresh ground black pepper
1 large red onion (separated into rings, then cut each onion ring into 4 pieces)
2 containers cherry tomatoes
1 cup shredded mozzarella cheese (more if you wish)

Wash the green beans--cut off the ends and discard. Snap/cut the remaining parts of the green beans into bite sized pieces. In a pot add the green beans and salt--cover with water, bring to a boil and cook 6-8 minutes or until green beans are tender but still crisp (do NOT overcook). Drain the green beans but do NOT rinse them. Dump the drained green beans into a Dutch oven filled with ice water and ice cubes--let them in the ice water for 2-3 minutes, then drain them again. Spread some paper towels out on your counter and spread the drained green beans on them to soak up any extra liquid. In a bowl add olive oil, cider vinegar, garlic powder, ground mustard and black pepper--stir to mix. In a glass serving bowl add the green beans and the red onion segments--drizzle the olive oil mixture over the green beans/onions and toss to coat. Cover the bowl and refrigerate for 2 hours. When ready to serve, wash the cherry tomatoes and slice each tomato into halves or quarters. Remove green bean mixture from refrigerator--add the tomato pieces and shredded mozarella cheese--toss until mixed. Optional: if you want more liquid on the salad, double the olive oil mixture.

#3173 - Orange Dessert Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
1/2 cup fresh squeezed oranged juice (strained)
1 tsp. orange zest

After squeezing enough fresh oranges and straining the orange juice, keep the peels for the orange zest. In a bowl add the fresh squeezed orange juice and the orange zest--stir. Slowly add the powdered sugar while stirring--stir until glaze is smooth. If glaze is too thin add a little more powdered sugar and stir again. If glaze is too thick, add a little more orange juice and stir again. Use glaze on slices of any vanilla, white or angelfood cake.

#3172 - Shrimp Caesar Pasta Salad

(by Shirley McNevich)

1/4 cup Caesar dressing (creamy--more if necessary)
1/4 cup mayo--more if necessary
1 clove garlic (minced)
8oz. of romaine lettuce (washed and torn into bite sized pieces)
2 cups raw pasta shells
1 large tomato (chopped)
Italian seasoned croutons
2 hard boiled eggs (chopped)
1/2 lb. small shrimp (cleaned--cut into smaller pieces if you wish)
Parmesan cheese
optional--fresh ground black pepper

Cook pasta shells according to package directions, then drain but do NOT rinse. Place cooked pasta shells in a glass bowl and refrigerate until cool. In a small bowl add Cesar dressing, mayo and minced garlic--stir to mix. In a large salad mixing bowl add shredded lettuce, cooled pasta shells and mayo mixture--toss to coat. Add chopped tomatoes, chopped eggs and shrimp--toss to coat. Sprinkle Parmesan cheese and croutons all over the top before serving. Optional--once salad has been divided into small salad bowls, top with fresh ground black pepper.

#3171 - Green Pepper Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3/4 cup uncooked Minute rice
1 - 28oz. jar of your favorite tomato sauce
1 - 20oz. can crushed tomatoes
4 large green bell peppers (chopped)
shredded cheese (your choice of flavor)

In a Dutch oven add ground chuck, chopped onions, salt, pepper, garlic powder and chopped green bell peppers--cook/stir over medium heat until meat is browned. Add rice, tomato sauce and crushed tomatoes--stir well. Bake UNcovered at 350 degrees for 75 minutes, remove from oven, spread shredded cheese all over the top, return to oven and bake 15 minutes longer.

#3170 - Cream Cheese Mousse Pie

(by Becky Lynn Mohr - friend)

4oz. Baker's German sweet chocolate
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" Keebler ready-made graham cracker crust (regular or chocolate)

Pre-measure the milk. In a saucepan over low heat add the chocolate and 2 TBSP of the measured milk--cook/stir just until melted. Remove from heat and cool slightly. In a mixer add cream cheese--beat. Add white sugar--beat. Add the remaining milk--beat. Add melted chocolate mixture--beat until mixed, then beat on high for 2-3 minutes. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread the whole mixture into the graham cracker crust. Freeze the pie for 4 hours or until firm. Freeze any leftover pie.

#3169 - Vinegar Steak Marinade

(by Shirley McNevich)

1/4 cup olive oil
1/8 to 1/4 cup balsamic vinegar (use the lower amount if you don't like alot of vinegar flavor)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. dijon mustard
2 tsp. minced garlic

In a bowl add olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, dijon mustard and minced garlic--stir to mix. Salt and pepper steaks to your taste, then place them in a Ziploc bag and pour the marinade mixture in with the steaks. Squeeze out any air before sealing the bag. Carefully work the outside of the bag with your fingers to make sure the marinade coats all of the steaks. Refrigerate for 2-3 hours, then allow the steaks to warm to room temperature before grilling them.

#3168 - Microwave Cheese Omelette

(by Shirley McNevich)

3 eggs
3 TBSP water
1 cheese slice (torn in half)
salt
pepper

In a bowl add eggs and water--beat. Spray a 10" dinner plate with Pam, place it in the microwave and carefully pour the egg mixture on to the dinner plate. Microwave on high for 30 seconds. Wait 5 seconds. Microwave on high for 30 more seconds. Wait 5 seconds, then open microwave and place sliced cheese pieces over one side of the egg mixture. Use a spatula to fold one side of the egg mixture over the other (to form the omelette). Microwave on high for 20 seconds longer. Season with salt and pepper. Note: our microwave is 1300 watts so if your microwave in lower wattage, you will have to adjust the times.

#3167 - Greek Pasta Salad

(by Shirley McNevich)

8oz. raw pasta shells
1/2 cup Breakstone's sour cream
1/4 cup Half & Half
1 TBSP white vinegar
2 TBSP minced onions
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups bite sized cooked chicken pieces
1 cup crumbled feta cheese
1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup drained olives (cut into small pieces)

Cook and drain pasta shells according to box directions but do NOT rinse. Cool pasta shells to room temperature. In a bowl add sour cream, half and half, white vinegar, minced onions, dill weed, salt and pepper--stir well to mix. Pour sour cream mixture over the drained pasta shells--stir to coat. Add chicken pieces, feta cheese, chopped tomatoes, chopped cucumber and olive pieces--stir to mix.

#3166 - Hearty Cole Slaw

(by Shirley McNevich)

1 head of cabbage (cored and shredded)
1 small/medium onion (chopped finely)
1 cup white sugar + 1 tsp. white sugar
1 cup apple cider vinegar OR white vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. French's yellow mustard
3/4 cup canola oil

In a large bowl add shredded cabbage, chopped onions and 1 cup white sugar--toss. In a saucepan over medium heat add cider vinegar, salt, celery seed, 1 tsp. white sugar, yellow mustard and canola oil--cook/stir until boiling. Once boiling, cook for 3 minutes. Remove from heat and pour the vinegar mixture over the cabbage mixture--toss to coat. Cool to room temperature, then refrigerate overnight. Stir well before serving.

#3165 - Cheddar Cheese Muffins

(by Shirley McNevich)

1 3/4 cups flour
1 TBSP baking powder
1/2 tsp. salt
2 TBSP white sugar
3/4 cup shredded cheddar cheese
1 beaten egg
1 cup milk
1/4 cup melted butter

In one bowl add flour, baking powder, salt, white sugar and shredded cheddar cheese--stir to mix. In a second bowl add beaten egg, milk and melted butter--stir to mix. Pour egg mixture into flour mixture--stir just until mixed (there will be some lumps from the cheese). Fill greased muffin tin cups 2/3 full with batter. Bake at 400 degrees for 20-23 minutes--test with a toothpick for doneness.

#3164 - Green Bean Bacon Casserole

(by Shirley McNevich)

2 - 28oz. cans green beans (drained)
3 TBSP flour
2 TBSP Breakstone's sour cream
1 can French's french fried onions
6-8 bacon strips
1 cup milk
1/2 cup shredded cheddar cheese (more if you wish)

In a skillet over medium heat fry the bacon until crisp, then place the bacon on paper towels to drain. To the hot bacon grease carefully add the flour--mix with a whisk until dissolved. Slowly add milk and sour cream to bacon grease--mix with a whisk until combined. Crumble the bacon and add it to the bacon grease mixture--cook/stir over medium heat until mixture thickens into a gravy. In a large bowl add the green beans and the bacon gravy--stir to coat. Spread the green bean mixture evenly into a greased glass 9 x 13 baking dish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle french fried onions and shredded cheddar cheese all over the top, return to oven and bake 10 minutes longer or until heated through.

#3163 - Homemade Pink Lemonade

(by Shirley McNevich)

1 cup cold Ocean Spray cranberry juice
2 cups fresh squeezed lemon juice
9 cups ice water
1 cup white sugar (more if necessary)
optional--sliced lemons for floating

In a juice pitcher add ice water, lemon juice and cranberry juice--stir to mix. Add 1 cup white sugar--stir until sugar is dissolved. Taste--if you want it sweeter rather than tart, keep adding another 1/2 cup white sugar and stirring/tasting again until you get the sweetness that you want. Float sliced lemons on top if you wish.

#3162 - Grilled Salmon and Asparagus

(by Shirley McNevich)

1/3 cup soy sauce
1/3 cup Domino's dark brown sugar (packed)
1/3 cup water
1/4 cup canola oil
4 - 1/4lb. salmon fillets
garlic powder
black pepper
1/2 lb. asparagus spears
1 red bell pepper (cut into strips)
1/3 cup sliced red onions

Sprinkle garlic powder and pepper to your taste on the salmon fillets. Use your finger to lightly press the garlic powder and pepper into the fillets. In a bowl add soy sauce, brown sugar, water and canola oil--beat with a fork until well mixed. Place each of the salmon fillets into separate small Ziploc bags. Pour 1/4 of the sauce mixture into each bag--carefully squeeze out the air and seal the bags. Refrigerate the salmon fillets for 2 hours. When ready to cook, place a large sheet of aluminum foil on your counter. Remove fillets from the plastic bags and place them on the foil, discarding the sauce. Arrange the asparagus spears, red bell pepper strips and sliced red onions on and around the fillets. Fold up the sides of the foil and crimp the foil top and sides closed. Place the foil packet on a preheated grill. Bake on the grill for about 15 minutes or until salmon fillets are fork tender.

#3161 - Mixed Berry Frosting

(by Shirley McNevich)

3/4 cup mixed berries (thawed and drained if frozen--more if necessary)
1 1/2 sticks softened butter
3-5 cups Domino's powdered sugar

Place a fine mesh sieve over a bowl--use the back of a spoon (or your fingers) to press the thawed mixed berries a few at a time through the sieve (which will leave behind the skins, seeds, etc. so you can discard them). In a mixer add butter and strained berry mixture--beat. Slowly add powdered sugar ONE cup at a time--beat. Keep adding powdered sugar and beating until you get a spreading consistency. Once you have the right consistency, beat frosting on medium speed for 5 minutes.

#3160 - Peanut Butter Cream Frosting

(by Shirley McNevich)

1/2 cup Jif creamy peanut butter
1/2 cup Domino's powdered sugar
1 tsp. vanilla
a pinch of salt
1/3 cup heavy cream

In a mixer add peanut butter and powdered sugar--beat. Add salt and vanilla--beat. Add a little heavy cream and beat again. Keep adding a little cream at a time and beating the mixture again. Once all ingredients are mixed, beat mixture for 3-5 minutes or until soft and creamy.

#3159 - Cream of Chicken Casserole

(by Shirley McNevich)

1 - 14oz. bag Pepperidge Farm herb seasoned stuffing
2 cups bite sized cooked chicken pieces (more if you wish)
2 cups frozen broccoli pieces
2 - 10.75oz. cans Campbell's cream of chicken soup
1 cup shredded cheese (more if you wish)
2 cups Half and Half
4 eggs
1/4 tsp. black pepper
2 TBSP butter (melted)

Grease a 9 x 13 glass baking dish. Spread half of the stuffing over the bottom of the dish. In a bowl add chicken, broccoli and both cans of cream of chicken soup--stir to mix. Spread the soup mixture evenly over the stuffing. Spread the shredded cheese over the soup mixture. In a bowl add half and half, eggs and black pepper--beat with a fork until mixed. Pour the egg mixture evenly over the cheese. Cover the dish with foil and refrigerate for 8-10 hours. When ready to bake remove the foil, spread the other half of the stuffing over the top and drizzle the stuffing with the melted butter. Bake uncovered at 350 degrees for 75-80 minutes or until hot and bubbling (if your refrigerator is very cold it may take even longer to bake). Remove from oven and let the casserole sit for a few minutes before cutting and serving. Optional--remove from oven 10 minutes before it's done baking and sprinkle more shredded cheese over the top. Return to oven and bake for the last 10 minutes so the cheese on top melts.

#3158 - Blueberry Cookies

(by Shirley McNevich)

2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 cup butter (melted)
1 tsp. vanilla
2 eggs
1 1/2 cups fresh blueberries

In a bowl add flour, baking soda and salt--stir with a whisk to mix, then set aside. In a mixer add brown sugar, white sugar and melted butter--beat until mixed. Add vanilla and eggs--beat until mixed. Slowly add flour mixture--beat just until mixed. Remove bowl from mixer--add blueberries--stir gently until mixed. Cover the mixer bowl with Saran wrap and refrigerate OVERNIGHT. The next day, drop batter by spoonfuls on to greased cookie sheets (making sure to re-cover and refrigerate remaining batter in between batches). Bake at 375 degrees for 12-14 minutes or until golden brown. Cool cookies 2-3 minutes, then transfer them to paper towels to cool. Note: the batter MUST be refrigerated overnight in order for the cookies to turn out right.

#3157 - Raspberry Dip

(by Shirley McNevich)

1 - 8oz. Philadelpha cream cheese (softened)
1 cup plain Greek yogurt
1/4 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
12oz. fresh raspberries

In a bowl add half of the raspberries--mash them with a fork. In a mixer add cream cheese--beat. Add mashed raspberries--beat. Add yogurt, brown sugar and vanilla--beat until mixed and smooth. Remove bowl from mixer--add the remaining raspberries--stir until mixed. Transfer mixture to a serving bowl and refrigerate until cold. Use as a dip with crackers, graham crackers or sliced fruit.

#3156 - Lemon Shortbread Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 stick butter (softened)
1/2 cup white sugar
1 lemon (room temperature--use for zest and juice)
1 tsp. vanilla

In a mixer add butter and white sugar--beat until mixed, then beat on medium speed for 4 minutes. Add vanilla, 3 TBSP lemon zest, and 2 tsp. fresh squeezed lemon juice--beat. Slowly add flour--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough for 1 hour. After 1 hour, remove dough from refrigerator--sprinkle some flour on your counter and roll out the dough to 1/8" thick. Cut out the cookies with cookie cutters and place them on greased cookie sheets. Bake at 325 degrees for 15-20 minutes or until bottoms of cookies are golden brown (tops of the cookies will not be brown). Let cookies cool for 2-3 minutes, then transfer them to paper towels to cool.

#3155 - Balsamic Deviled Eggs

(by Shirley McNevich)

12 eggs
4-5 slices of cooked bacon (crumbled)
1/2 cup mayo (more if needed)
1-2 TBSP minced or grated red onions (more if you wish)
1 tsp. white sugar (more if needed)
1/2 tsp. balsamic vinegar (more if you wish)
1/8 tsp. celery salt
1/4 tsp. fresh ground black pepper
paprika for sprinkling

In a pot add the eggs in a single layer--cover them with water and bring to a boil. Once water is boiling, turn heat back to medium and time them for 15 minutes. After 15 minutes, remove from heat and place the pot in the sink. Start running cold water into the pot and keep the water running until the water is cool to the touch. Pour out most of the water but leave enough to just cover the eggs. Add a tray of ice cubes to the pot and let them sit for 20 minutes. Pour off the water, peel the eggs and slice the eggs in half lengthwise. Carefully remove the egg yolks and place them in a bowl. Mash the egg yolks with a fork. Add crumbled bacon, mayo, minced onions, white sugar, balsamic vinegar, celery salt and black pepper to the egg yolk mixture--stir with a fork until well blended. Taste--if too sweet add a little more balsamic vinegar and stir again. If too sour, add a little more white sugar and stir again. If mixture is too dry add more mayo and stir again. When you like the taste and texture, place the sliced egg whites on a plate and fill each with the egg yolk mixture. Sprinkle paprika all over the tops of the eggs. Refrigerate until cold.

#3154 - Bacon Dogs

(by Shirley McNevich)

6 slices raw bacon
6 beef bun length hot dogs (thawed)
6 hot dog buns
1/2 onion (chopped--more if you wish)
shredded cheese (your choice of type)
your favorite barbeque sauce

Start with one piece of raw bacon and one hot dog. Starting at one end, wrap the bacon in a spiral around the hot dog. Repeat with all bacon and all hot dogs. Place them on a medium low heated grill, turning carefuly only as needed, until bacon is crispy and hot dogs are heated through. Place them on the hot dog buns, and top with chopped onions, shredded cheese and barbeque sauce.

#3153 - Tomato Egg Muffins

(by Shirley McNevich)

4 hard boiled eggs
1/3 cup shredded cheese (your choice of type)
1/4 cup to 1/2 cup sliced green onions
1/2 cup mayo
1 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. pepper
4 English muffins (sliced)
8 tomato slices

Peel hard boiled eggs and chop the eggs. In a bowl add chopped eggs, shredded cheese, sliced green onions, mayo, Worcestershire sauce, garlic salt and pepper--stir well to mix. Cover the bowl and refrigerate overnight. The next day toast the 8 English muffin halves, place one sliced tomato on each muffin half and spread the egg mixture evenly over all of the tomatoes. Place them on a cookie sheet, turn oven to broil, place cookie sheet under the broiler and broil for 4-6 minutes or until bubbling hot. Serve hot.

#3152 - Rhubarb Mirangue Pie

(by Becky Lynn Mohr - friend)

1 - 9" baked pie crust dough
2 cups small cut rhubarb pieces
1 cup white sugar
3/4 cup Breakstone's sour cream
3 eggs
3 TBSP cornstarch
6 TBSP white sugar
1/8 tsp. salt

In a pot add rhubarb pieces, salt and 1 cup white sugar--add enough water to just cover the rhubarb. Cook/stir over medium heat until rhubarb is tender, then strain off any extra liquid. Cool the strained rhubarb to room temperature. In a bowl add sour cream and cornstarch--stir well. Add 3 egg yolks--stir well. In a saucepan add sour cream mixture and strained rhubarb--cook/stir over medium heat until mixture thickens. Remove from heat and pour the whole mixture into the baked pie crust. In a mixer add 3 egg whites--beat until stiff. Slowly add the 6 TBSP white sugar while beating the egg whites again--beat until stiff. Spread the mirangue mixture evenly over the rhubarb mixture, making sure that there are no empty spaces between the mirangue and the rim of the pie. Wet your index finger, start in the center of the mirangue and make a continuous spiral design in the mirangue. Bake at 375 degrees for 10-15 minutes or until mirangue is lightly browned. Cool completely.

#3151 - Decadent Cheese Squares

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 eggs
1 - 8oz. Philadelphia cream cheese (softened)
1 stick butter (melted)
1 lb. Domino's powdered sugar

In a mixer add cake mix, melted butter and one of the eggs--beat until dough forms. Press the dough into the bottom of a greased 9 x 13 cake pan. In a mixer add cream cheese and two eggs--beat. Slowly add powdered sugar--beat until smooth. Pour the cream cheese batter evenly over the crust. Bake at 300 degrees for 40-50 minutes or until almost set and top is lightly browned. Cool completely. Cut into bars or squares.

#3150 - Puff Perogies

(by Shirley McNevich)

3 medium red potatoes
1 medium onion (chopped)
1/4 cup fresh parsley (chopped)
1/2 rib of celery (chopped)
1/2 pound of the sharpest cheese you can find (shredded)
1 tsp. salt
1/4 tsp. pepper
milk (if necessary)
1 package frozen puff pastry sheets (thawed)
1 egg (beaten)
1 TBSP water

Peel potatoes and cut them in half. In a pot cover potatoes with water and add salt, chopped onions, chopped parsley and chopped celery. Bring the water to a boil and cover partially with a lid. Cook for 20 minutes with lid tilted to prevent boiling over. Test with fork for doneness (potatoes should be soft). If potatoes are not soft, cook longer. Remove potatoes from heat. Drain water off using a sieve. Any onions, celery or parsley that accidentally get drained should be put back in with potatoes. Add shredded sharp cheese to potaotes--use a potato masher to mash potato mixture and cheese. Add pepper and then mash like mashed potatoes. If the potato/cheese filling is too stiff, add a dash or two of milk and remash. Flour your counter and roll two puff pastry sheets out to 12" each. Cut each of the two puff pastry sheets into 6 squares (so cutting both of the puff pastry sheets will give you 12 squares total). In a bowl add the beaten egg and water--beat with a fork. Spread the potato mixture evenly on the 12 puff pastry squares. Use a pastry brush to brush all of the edges with the egg mixture. Fold one corner of a puff pastry to its opposite corner (forming a triangle pastry), and crimp the edges shut with the tines of a fork. Repeat closing all puff pastries. Place them on baking sheets, then brush the tops of the pastries with the remaining egg mixture. Bake at 400 degrees for 18-20 minutes or until golden brown.

#3149 - Strawberry Apple Crisp

(by Shirley McNevich)

4-6 baking apples (washed, peeled, cored and sliced thin)
3 cups fresh strawberries (washed and sliced)
3/4 cup white sugar
1 cup Domino's dark brown sugar (packed)
3/4 cup Quaker quick oats
3/4 cup flour
1 tsp. cinnamon
1/2 cup cold butter (cut into pats)

In a large bowl add sliced apples, sliced strawberries and white sugar--toss to coat. Spread the apple mixture evenly in the bottom of a greased 9 x 13 glass baking dish. In a bowl add brown sugar, oats, flour, cinnamon and cold butter pats--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the apple mixture. Bake at 350 degrees for 35-40 minutes or until topping is well browned and apples are tender.