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WARM SPINACH-PARMESAN DIP

2 tbsps. (¼ stick) butter
2 tbsps. olive oil
1¾ cups chopped onion
6 large garlic cloves, minced
2 tbsps. all purpose flour
½ cup chicken stock or canned low salt chicken broth
½ cup whipping cream
1 (10 oz.) pkg. ready to use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
¼ cup sour cream
½ tsp. cayenne pepper
baguette slices, toasted

Melt the butter with oil in heavy large pot over medium heat. Add onion and garlic. Sauté until onion is tender, about 6 minutes. Add flour and stir 2 minutes. Gradually whisk in stock and cream. Bring to a boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt!). Season with salt and pepper. Transfer dip to a serving bowl. Serve warm with toasted baguette slices. Makes about 3 cups.
Some people really enjoy this adding artichoke hearts, chopped, and sour cream, to the mixture.

VEGGIE SAUSAGE PIZZA

8 (1 inch thick) French bread slices
1 sweet onion, sliced
1 medium sized green bell pepper, sliced
vegetable cooking spray
1 cup low fat tomato and basil pasta sauce
1 cup (4 oz.) shredded fat free mozzarella cheese
1 (8 oz.) pkg. meatless breakfast patties, thawed and crumbled
½ cup shredded Parmesan cheese

Bake bread slices on a baking sheet at 425 degrees for 5 minutes. Set aside. Sauté sliced onion and bell pepper in a large non stick skillet coated with cooking spray over medium high heat for five minutes. Spread pasta sauce evenly on one side of each bread slice. Top evenly with mozzarella cheese, onion mixture, crumbled patties and Parmesan cheese. Bake at 425 degrees for 10 minutes, or until thoroughly heated.

DEEP DISH PIZZA

½ (32 oz.) pkg. frozen bread dough
cornmeal
9 oz. Italian sausage
1 cup chunky spaghetti sauce or pizza sauce
½ cup sliced fresh mushrooms
1/3 cup sliced ripe olives
1 cup (4 oz.) shredded mozzarella cheese

Thaw bread dough according to package directions. Press dough into lightly greased 12 inch deep dish pizza pan covered with cornmeal. Let dough rise in a warm place (85 degrees), free from drafts, for 30 minutes.

Remove casings from sausage and discard. Brown sausage in a small skillet over medium heat, stirring until sausage crumbled and is no longer pink. Drain on paper towels.

Press dough down in center. leaving 1½ inch edge.

Bake on lower oven rack at 400 degrees for 5 minutes. Spread spaghetti sauce in center of crust. Sprinkle with sausage, mushrooms and olives. Top with cheese. Bake 10 to 12 minutes.

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BANANA SPICE MUFFINS

2½ cups all purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground allspice
1 tsp. ground ginger
1 cup mashed ripe banana (about 2 small)
2/3 cup 2% low fat milk
1/3 cup low fat buttermilk
1/3 cup light ricotta cheese
2 tbsps. vegetable oil
1 tbsp. vanilla extract
1 large egg
1 large egg white
cooking spray

Preheat oven to 400 degrees. Combine first 8 ingredients in a large bowl, and make a well in the center of the mixture. Combine banana and next 7 ingredients (banana through egg white) in a bowl. Add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400 degrees for 18 minutes, or until done. Remove from pans immediately. Cool on a wire rack.

SUPREME PASTA SALAD

16 oz. rotini, fusulli or shell pasta
1 bottle (8 oz.) Italian or ranch style salad dressing
4 tbsp. McCormick Salad Supreme Seasoning
5 cups assorted raw vegetables

Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well. Place pasta in a large bowl, adding dressing and seasoning. Toss gently to coat. Cut vegetables into bite sized pieces. Add vegetables to pasta and mix gently. Cover and refrigerate at least 4 hours.

FRUIT PIZZA

½ cup butter, softened
¾ cup white sugar
1 egg
1¼ cups all purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
1 (8 oz.) pkg. cream cheese
½ cup white sugar
2 tsp. vanilla extract

Preheat oven to 350 degrees. In a large bowl cream together the butter and ¾ cup of sugar until smooth. Mix in the egg. Combine flour, cream or tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8-10 minutes, or until lightly browned. Cool. In a large bowl beat cream cheese with ½ cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruits on top of filling. Chill.

BUTTERED PARSLEY POTATOES (Joe's Crab Shack)

1½ lb. small red potatoes, cut into bite sized chunks
¼ tsp. salt
2 tbsps. fresh parsley (finely chopped)
4 tbsps. butter

In a medium sized sauté pan place potato chunks and salt, cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender, drain water and place back into sauté pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20-30 minutes. Stir gently several times to mix butter and parsley. When ready to serve season with salt and pepper.

CABBAGE  SALAD

¼ cup vinegar
2 tbsps. olive or vegetable oil
2 tsps. garlic salt. optional
2 tsps. sugar
½ tsp. dried tarragon
6 cups shredded cabbage

In an small bowl or jar with tight fitting lid combine vinegar, oil. garlic salt (if desired), sugar and tarragon. Place cabbage in a large bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.

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PEACH AND BLACKBERRY CRISP

1½ pounds peaches (about 3), pitted and cut into ½" thick wedges
2 cups blackberries, picked over and rinsed
1 tbsp. cornstarch
2 tbsps. fresh lemon juice
1/3 cup granulated sugar
2/3 cup all purpose flour
¾ cup firmly packed light brown sugar
½ cup old fashioned rolled oats
½ tsp. salt
1 tsp. cinnamon
½ tsp. freshly grated nutmeg
¾ stick (6 tbsps.) cold unsalted butter, cut into bits
¾ cups coarsely chopped lightly toasted pecans
peach and brown sugar ice cream (or vanilla) as an accompaniment

In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon and the nutmeg. Add the butter, blending the mixture until it resembles coarse meal, then stir in the pecans. Spread the peach mixture in a 13 x 9" (3 quart) baking dish, sprinkle the pecan mixture over it evenly, bake the crisp in the middle of a preheated 350 degree oven for 45 to 50 minutes. or until top is golden. Serve with the ice cream.

"HOOTERS HOT WINGS"

4½-5 pounds chicken wings (cut into drumettes and flappers)
2 cups whole wheat flour
1 cup all purpose flour
2½ tsps. salt
1 tsp. paprika
¼ tsp. cayenne pepper
"Hooters Hot Wing Sauce" (recipe following!)

In a large mixing bowl mix the flours, salt, paprika and cayenne pepper together, blend well. Cut the chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in the flour mixture. Refrigerate chicken wings for 90 minutes.

When ready to deep fry the chicken wings, heat oil to 375 degrees. Place chicken pieces in hot oil, being careful not to crowd them. Fry chicken wings 'til golden brown. Remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken on a serving platter. Serve immediately, with lots of paper towels!!

Hooter's Chicken Wing Hot Sauce

Ease of Cooking: Easy

Notes:
Hooters is known for their delicious Hot Wings. You can enjoy these at home.

Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tobacco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the
Hooter's Hot Wings. (above)

LUSCIOUS STRAWBERRY PIE

2 8 oz. jars strawberry yogurt
1 8 oz. container Cool Whip
2 cups diced strawberries

Combine yogurt and whipped topping. Fold in strawberries. Put into a graham cracker crust. Freeze for 4 hours. Remove from freezer 15 minutes before serving.

CRUSTLESS SPINACH QUICHE

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham.
5 eggs
3 cups (12 oz.) shredded Muenster or Monterey Jack cheese
1/8 tsp. pepper

In a large skillet sauté onion and mushrooms in oil until tender. Add spinach and ham. Cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs. Add cheese and mix well. Stir in spinach mixture and pepper. Blend well. Spread evenly in a greased 9 inch pie plate or quiche dish. Bake at 350 degrees for 40-45 minutes (or until a knife inserted near the center comes out clean).

TURKEY  POT PIE

¼ cup chopped onion
1 tbsp. butter or margarine
2 cans (10¾ oz. each) condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large tart apple, cubed
1/3 cup raisins
1 tsp. lemon juice
¼ tsp. ground nutmeg
pastry for single crust pie (9 inch)

In a saucepan sauté onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg. Mix well. Spoon into an ungreased 11 x 7" baking dish. On a floured surface roll pastry to fit on top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling, flute edges. Bake at 425 degrees for 25-30 minutes, or until crust is golden brown and filling is bubbly.

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HOT CRABMEAT SPREAD

1 cup half and half cream
2 pkg. (3 oz. each) cream cheese, softened
1 small onion, chopped
1 tbsp. mayonnaise
2 tsps. prepared horseradish
½ tsp. lemon juice
½ tsp. Worcestershire sauce
½ tsp. minced fresh parsley
½ tsp. garlic salt
¼ tsp. onion salt
¼ tsp. pepper
8-10 drops hot pepper sauce
2 cans (6 oz. each) crabmeat, drained and cartilage removed
assorted crackers for dipping

In a saucepan combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crabmeat and heat through. Serve with crackers.

BUTTERMILK SALAD DRESSING

2 cups buttermilk
2 cups fat free mayonnaise
½ cup minced fresh parsley
½ tsp. garlic powder or garlic salt
½ tsp. onion powder or onion salt
1 tsp. coarsely ground or cracked
pepper
salad greens

In a bowl combine the first six ingredients, whisk until smooth. Cover and chill until serving. Serve over salad greens. Store in refrigerator.

SALAD WITH HONEY DRESSING

6 cups torn Boston or Bibb lettuce
2 cups torn red leaf lettuce
2 medium oranges, peeled and sectioned
¼ cup water
¼ cup tarragon white wine vinegar
¼ cup honey

Divide greens among six plates. Top with orange segments. Combine water, vinegar and honey in a jar with a tight fitting lid. Shake well. Drizzle over salads.

COCONUT FRUIT DIP

1 can (8 oz.) crushed pineapple, undrained
¾ cup skim milk
½ cup (4 oz.) nonfat sour cream
1 pkg. (3.4 oz.) instant coconut cream pudding mix
fresh pineapple, grapes, strawberries &/or other fruit

In a blender combine the first four ingredients. Cover and process for 1 minute, or until smooth. Serve with fruit. Store in refrigerator.

EASY MID EASTERN RICE PILAF

1½ cups beef broth
1 medium onion, chopped
¼ cup raisins
2 tbsps. margarine or brown sugar
1½ cups Original Minute Rice
½ cup sliced almonds
2 tbsps. chopped parsley

Combine broth, onion, raisins and margarine in medium saucepan. Bring to a full boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Stir in almonds and parsley. Serve with kabobs or your favorite main dish.

RICE AND CHEESE CASSEROLE

1 cup uncooked instant rice
1 pkg. (8 oz.) shredded process cheese (2 cups)
2 cups packaged shredded carrots
4 medium green onions, chopped (¼ cup)
2 eggs
¼ cup milk
1/3 cup dry bread crumbs
1 tbsp. butter or margarine, melted

Heat oven to 350 degrees. Grease square 8 x 8" pan. Make rice as directed on package. Mix rice. cheese, carrots, onions. eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter. Bake uncovered for 40-45 minutes. or until knife inserted in center comes out clean.

BACON AND CHIVE POTATO SALAD

6 cups quartered, unpeeled small red potatoes
¾ cups Real Mayo
2 tbsps. stone ground mustard
8 slices bacon, crisply cooked and crumbled
1/3 cup chopped fresh chives

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. Mix mayo and mustard in a large bowl. Add potatoes, bacon and chives. Mix lightly. Refrigerate.

SPINACH-APPLE SALAD

1 bag (8 to 10 oz.) fresh spinach, torn into bite size pieces
1 unpeeled tart red apple, sliced
¼ cup bacon flavored bits or chips
½ cup Mayo or salad dressing
¼ cup frozen (thawed) orange juice concentrate

Toss spinach, apple slices and bacon bits in a large salad bowl. Mix Mayo and orange juice concentrate. Serve with salad.

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EASY SCALLOPED POTATOES & HAM

1 (20 oz.) bag refrigerated sliced potatoes
2 cups diced ham
1 yellow onion, thinly sliced
1 (2 oz.) jar diced pimentos
1 (8 oz.) container garden vegetable flavored cream cheese
1 (12 oz.) can evaporated skim milk
2 tbsps. flour
½ tsp. ground nutmeg
¼ cup real bacon pieces
½ cup corn flake crumbs
1 or 2 green onions, sliced

In a 4 quart slow cooker/crock pot combine the potatoes, ham, onion and pimentos. Meanwhile, in microwave bowl, place the cream cheese, evaporated milk, flour and nutmeg. Heat on high (100% power) 1 to 1½ minutes, or until smooth and slightly thickened. Pour cheese mixture over the potatoes and ham. Cover and cook on the low setting 5 to 6 hours until the potatoes are tender. Before serving stir in the bacon pieces and sprinkle with the corn flake crumbs and green onion.

CHERRY CHIP SHAKES

3 cups vanilla ice cream (or frozen vanilla yogurt)
3 tbsps. hot fudge ice cream topping
¼ cup miniature chocolate chips
4 maraschino cherries
whipped topping and additional cherries

In a blender combine ice cream, fudge topping, chocolate chips and cherries. Cover and process until blended. Pour into tall glasses. Top with a dollop of whipped topping and a cherry.

SLOW COOKER SWISS STEAK SUPPER

1½ pounds beef boneless round steak
½ tsp. peppered seasoned salt
6 to 8 new potatoes, cut into fourths
1½ cups baby cut carrots
1 medium onion, sliced
1 can (14½ oz.) diced tomatoes with basil, garlic & oregano (undrained)
1 jar (12 oz.) beef gravy
chopped fresh parsley, if desired

Cut beef into 6 servings. Spray 12 inch skillet with cooking spray. Heat over medium high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once. Layer potatoes, carrots, beef and onion into 4-5 quart crock pot. Mix tomatoes and gravy. Spoon over mixture in crock pot. Cover and cook on low setting for 7 to 8 hours, or until beef and vegetables are tender. Sprinkle with parsley if desired.

FRUIT SLAW

Yogurt Dressing (recipe below)
3 cups finely shredded green cabbage
1 cup finely chopped Granny Smith apple
¼ cup dried cranberries or cherries
1 can (8 oz.) crushed pineapple in juice (well drained; reserve juice)
2 tbsp. unsalted sunflower nuts

Yogurt Dressing:

½ cup plain yogurt
2 tbsps. reserved pineapple juice
1 tbsp. honey
1 tsp. Dijon mustard

Mix cabbage, apple, cranberries and pineapple. Stir in yogurt dressing until mixture is well coated. Sprinkle with sunflower nuts.

EASY TACO PIE

1 pound ground beef
1 medium onion, chopped (½ cup)
1 envelope (1¼ oz.) taco seasoning mix
1 can (4½ oz.) chopped green chilies, drained
1 cup milk
2 eggs
½ cup Bisquick
¾ cup shredded Monterey Jack or cheddar cheese (3 oz.)
salsa, if desired
sour cream, if desired

Heat oven to 400 degrees. Grease 9 inch pie plate. Cook ground beef and onion in a 10 inch skillet over medium heat, stirring occasionally, until beef is brown. Drain. Stir in seasoning mix (dry). Spoon into pie plate. Top with chilies. Stir milk, eggs and Bisquick until blended. Pour into pie plate. Bake about 25 minutes or until a knife inserted into the center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool for 5 minutes. Serve with salsa and sour cream.

CHOCOLATE ZUCCHINI BREAD

2 cups sugar
¾ cup oil
3 eggs
2 tsps. vanilla
2 cups grated zucchini
2½ cups flour
½ cup cocoa
2½ tsps. baking powder
1½ tsps. baking soda
1 tsp. salt
1 tsp. cinnamon
1½ cups chocolate chips

Put into two greased and floured loaf pans. (Or put in a 9 x 13" pan and make as a cake.) Bake for 55 to 60 minutes at 350 degrees. Use cream cheese frosting for cake.

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BREAKFAST SAUSAGE CASSEROLE

1 pkg. (12 oz.) fresh breakfast sausage (cooked, drained and crumbled)
4 cups cubed day old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) evaporated milk
10 large eggs, lightly beaten
1 tsp. dry mustard
¼ tsp. onion powder
ground black pepper to taste

Grease a  9x13" baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover and refrigerate overnight. The next morning: preheat oven to 325 degrees. Bake for 55-60 minutes. until cheese is golden brown. Cover with foil if top browns too quickly!

MARINATED CUCUMBERS AND TOMATOES

2 large peeled or unpeeled cucumbers (cut into 2 x ½" sticks)
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/3 cup vegetable oil
1/3 cup lemon juice
1 tbsp. sugar
1/ tsp. salt ?
¾ tsp. chopped fresh or ¼ tsp. dried basil leaves
1 clove of garlic, finely chopped
bacon bits

Arrange cucumbers, tomatoes and onion in a 2 quart shallow glass or plastic dish. Stir together remaining ingredients, except the bacon bits. Pour over the vegetables. Cover and refrigerate for at least 3 hours to blend flavors. Sprinkle with bacon bits just before serving.

GREEK STYLE SKILLET SUPPER

½ pound ground beef
½ cup chopped onion
1 can (14½ oz.) beef broth
1½ cups penne pasta, uncooked
1 can (14½ oz.) diced tomatoes
1½ cups frozen cut green beans
2 tbsps. tomato paste
2 tsps. oregano leaves
½ tsp. ground cinnamon
½ tsp. garlic powder
¾ cup crumbled feta cheese, divided

In a large skillet brown the beef with onion over medium high heat. Drain fat. Add broth. Bring to a boil. Stir in pasta. Return to a boil and simmer, covered, for 8 minutes. Stir in remaining ingredients except for the cheese. Return to a boil. Stir in ½ cup feta cheese. Simmer, uncovered, for 7 to 10 minutes, until sauce thickens slightly. Sprinkle with remaining feta cheese.

CRUMB CRUST

1½ cups graham cracker crumbs (24 squares of crackers)
¼ cup sugar
1/3 cup butter or margarine, melted

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

CHOCOLATE WAFER CRUST

20 chocolate wafers
¼ cup sugar
¼ cup butter or margarine, melted

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

VANILLA WAFER CRUST

30 vanilla wafers (1½ cups of crushed)
¼ cup butter or margarine, melted.

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

CREAM-FILLED CHOCOLATE COOKIE CRUST

1½ cups crumbs (15 cookies)
¼ cup butter or margarine, melted

Combine all ingredients and bake at 375 degrees for 8 to 10 minutes.

GINGER SNAP CRUST

1½ cups of crumbs (24 cookies)
¼ cup butter or margarine, melted

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

NUT CRUST

¾ cup butter or margarine. softened
1½ cups flour
2 tbsps. sugar
1½ cups finely chopped pecans or cashews

Mix butter, flour. sugar and nuts until crumb like. Press into a well greased 10 inch tart pan. Bake at 375 degrees for 25 to 30 minutes, or until lightly brown. Cool well.

ROSEMARY PEAS & SQUASH

1 medium yellow summer or pattypan squash
1 medium zucchini
1 tbsp. butter or margarine
¼ pound fresh or frozen sugar snap peas
1 tbsp. minced fresh rosemary or 1 tsp. dried, crushed rosemary
salt and pepper to taste

Cut squash into 1 inch chunks. In a large skillet melt the butter. Sauté squash, peas and rosemary until the vegetables are crisp tender, about 5 minutes. Sprinkle with salt and pepper.

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TATER TOT TACO SALAD

2 cups frozen miniature Tater Tots
½ pound ground beef
2 tbsps. taco seasoning
½ cup shredded cheddar cheese
¼ cup sliced ripe or stuffed olives
1 cup shredded lettuce
2 tbsps. taco sauce
¼ cup sour cream

Bake Tater Tots according to directions on package. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning. Divide Tater Tots between two serving plates or bowls. Top with taco sauce and sour cream.

COCONUT PEACH DESSERT

1 1/3 cups flaked coconut
½ cup chopped almonds
1/3 cup sugar
2 tbsps. all purpose flour
1/8 tsp. salt
2 egg whites, lightly beaten
2 tsps. almond extract

Topping:

2 cups whipped cream
4 cups sliced or frozen peaches, thawed
½ cup sugar or honey

In a bowl combine the first five ingredients. Stir in egg whites and extract. Line a baking sheet with foil grease foil well. Spread coconut mixture into a 9 inch circle on foil. Bake at 325 degrees for 20 to 25 minutes, or until lightly browned. Cool on a wire rack. Refrigerate overnight.

Place the crust on a serving plate. Spread with whipped cream. Combine peaches and sugar. Spoon over the cream. Cut into wedges and serve immediately.

APPLE COLE SLAW

4 cups (½ head) red cabbage, cored and thinly sliced
4 cups (½ head) regular cabbage, cored and thinly sliced
2 Granny Smith apples, cored and coarsely chopped
3 carrots, peeled and shredded

Dressing:

1 cup mayonnaise
2 tbsps. apple cider vinegar
1 tbsp. honey
1 tsp. caraway seeds
½ tsp. pepper

In a large bowl combine cabbages and apple and carrots. In a small bowl combine the other ingredients and mix well. Pour over cabbage and toss well. Cover and chill.

TURTLE BROWNIE DESSERT

1 pkg. (18.25 oz.) German chocolate cake mix
¾ cup (1½ sticks) butter or margarine, melted
7 tbsps. evaporated milk, divided
1 cup chopped pecans
1 cup semi sweet chocolate morsels
20 Turtle candies

Preheat oven to 375 degrees. Grease a 9 x 13 baking pan. Combine cake mix, butter and 5 tbsps. evaporated milk in a large bowl; stir until blended. Stir in nuts. Spread half of the cake mixture onto bottom of prepared pan. Bake for 12 minutes. Cool in the pan on a wire rack for 10 minutes. Microwave morsels and remaining evaporated milk in small, microwave safe bowl on high power for 1 minute. Stir. Microwave at additional 10-to-20 second intervals, stirring until smooth. Gently spread over cake layer. Place Turtles on cake layer, drop remaining cake mix mixture by heaping teaspoons between turtles. Bake for 16 to 18 minutes. Cool completely in pan on wire rack. Cut into squares.

BEEF JERKY

1½ to 2 pounds flank steak
½ cup soy sauce
¼ tsp. garlic powder
1/8 tsp. black pepper

Trim all visible fat from steak. Cut lengthwise with grain into long strips 14'' wide. Combine soy sauce with garlic powder and pepper. Pour over beef strips and toss to coat well. Arrange strips, being careful not to overlap. on one or two wire racks placed on a large baking sheet. Bake in 150 degree to 175 degree over 10 to 12 hours. or until thoroughly dry. Store at room temperature in an airtight container.

CHEESY CORN QUESADILLAS

4 corn tortillas
1 (15.25 oz.) can whole kernel corn, drained
1½ cups shredded Monterey Jack or cheddar cheese
2 tomatoes, seeded and diced

Preheat oven to 350 degrees. Lightly grease a cookie sheet. Place tortillas on cookie sheet. Sprinkle each tortilla with corn, cheese and tomatoes. Bake until the cheese begins to bubble. about 5 minutes. Fold tortilla in half. Carefully flip tortilla over. Bake for another 5 minutes. Cut into wedges and serve.

LEMON BLUEBERRY DESSERT

1 carton (8 oz.) frozen whipped topping, thawed
1 cup fresh blueberries
1 carton (8 oz.) lemon yogurt

Fold whipped topping and blueberries into yogurt. Spoon into serving bowl or individual serving dishes.

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GARLIC-STUFFED MUSHROOMS

12 mushrooms, wiped clean
4 tbsps. butter, divided
2 green onions, trimmed and sliced
1½ tbsps. finely chopped pecans
1½ tbsps. dry bread crumbs
1½ tbsps. grated Parmesan cheese
2 cloves garlic, crushed
¼ tsp. salt
¼ tsp. ground black pepper
1 tsp. cayenne pepper

Preheat oven to 350 degrees. Lightly grease a 9" square baking dish. Set aside. Remove stems from the mushrooms, chop and set aside. Place in a saucepan of boiling water and parboil the caps for 3 minutes. Drain well. In a skillet melt half of the butter. Add mushroom stems and green onions. Sauté until tender. Add pecans, bread crumbs, Parmesan cheese and remaining butter. Stir until the butter is melted and absorbed. Stir in the garlic and add salt and pepper. Stuff each mushroom cap with stem mixture, mounding it neatly over the top. Sprinkle with cayenne pepper. Place in a prepared baking dish and bake for 10 to 15 minutes or until thoroughly heated.

ZIPPY ZUCCHINI PASTA

1 pkg. (7 oz.) angel hair pasta or thin spaghetti
2 small zucchini, sliced ¼ inch thick
2 garlic cloves, minced
3 tbsps. olive oil or vegetable oil
1 can (16 oz.) Mexican diced tomatoes, undrained
¼ cup minced fresh parsley
1 tsp. dried oregano
1/8 to ¼ tsp. crushed red pepper flakes

Cook pasta according to package directions. Meanwhile, in a skillet sauté zucchini and garlic in oil until zucchini is crisp tender. Add the tomatoes, parsley, oregano and red pepper flakes. Heat through. Drain pasta and top with zucchini mixture.

FLUFFY WHITE FROSTING

1 cup sugar
1/3 cup water
¼ tsp. cream of tartar
dash salt

Boil the above four ingredients until dissolved. SLOWLY add the mixture to 2 unbeaten egg whites. Beat constantly 'til stiff peaks form, about 7 minutes. Then beat in 1 tsp. vanilla.

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