Sharon Greene

1/4 Cup packed brown sugar	1/4 Tsp cinnamon
1/4 Cup graham crumbs	16 wonton wrappers
2 Tbl chopped walnuts	1 egg, beaten
3/4 Cup peeled Granny Smith	Powdered sugar (Optional)
-apples, finely chopped

Heat 2 inches of oil in a deep pan to 350 F.
Toss together sugar, graham crumbs, walnuts, apples and cinnamon.
Brush edges of wonton wrappers with egg and place a teaspoon of apple mixture on each.
Fold wrappers diagonally, press edges to seal, and set aside on a plastic-lined baking sheet.
Fry wontons in batches for 45 seconds per side or until golden. Drain on paper towels.
Coat with powdered sugar and serve warm.

SharonG/Canada

Couple of large heads of cabbage	salt
1 Lb pork	garlic
1 Lb hamburger	mushrooms
chopped onion	tomato sauce (or juice or mushroom
parsley	-soup)

Parblanch cabbage. Cook 1 lb each hamburger and ground pork - drain.

Combine meat with chopped onion, parsley, salt, garlic, mushrooms, etc.

Place meat mixture on leaves, roll and secure. Place on buttered baking pan.

Dot each roll with butter. Cover with tomato sauce, juice or mushroom soup.

Bake at 375 for approx. 50 minutes.

Pat MacMicken

2 - 8 oz pkg. cream cheese: room	8 Oz pkg. of Medium or Old cheddar
-temperature	-cheese:
2 Tbl parsley	-shredded
2 leaves of a garlic clove:	2 stalks of green onion: chopped
-chopped very	-fine
-fine (can substitute garlic	˝ medium green or red pepper:
-powder to	-chopped fine
-taste)	Crushed walnuts (optional)

Mix all the above ingredients together, starting with cream cheese.
Mold into a ball or two.
Roll in parsley or crushed walnuts
Refrigerate a couple of hours
Recipe can be doubled and frozen for unexpected company. Simply defrost in microwave.

A Kids meal presented by Milisa Gardner

1 tortilla per person

shredded cheese

1. Put shredded cheese on half of your tortilla

2. Fold over and then add a little more cheese

3. Fold your tortilla over again

4. Microwave for one minute and then eat.... mmmmmm!!!

Recipe Link: http://hokey1949.bravepages.com/Recipes.html Chef Ruth

2 boxes Jiffy Corn Bread Mix	1 Pkg shredded cheese
2 Can chili	1 Pkg hotdogs

Mix corn bread to package direction and cut up hotdogs in bite size pieces. Add to the corn bread batch.

Pour into a 13X9 pan and bake at 425 for about 25 to 40 minutes.

About 10 minutes before corn bread is done spread chili evenly over the corn bread.

Finish baking.

When corn bread is done top with cheese and bake till cheese is melted.

Serve warm or cold.

These can be frozen for future use! Recipe Introduction Chef Nancy-Lee

1/2 Cup shortening	1 Tsp Baking soda
1 egg	1 Cup flour
1 Tsp vanilla	1 Cup oatmeal
1 Tbl Sweet 10	2 Cup water
1 Tsp cinnamon	1 Cup raisins
1 Tsp salt

Boil raisins in water. Mix in order then add cooled raisins.
Pour into greased 13x9 pan. Bake 350 for 25-30 minutes.

Milisa gardner says this is an easy pizza for kids to make

Favorite cheese shredded	Toppings: olives, salami,
English muffins split & toasted	-pepperoni, vegetables, hamburger
Pizza sauce

Preheat oven to 350, spread muffin with pizza sauce and top with cheese & toppings. Bake until bubbly.


Another Easy Pizza

Use flour tortillas, the thinnest you can find. Top with pizza sauce and any topping and bake long enough to cook topping and crisp the tortilla base.

12 to 16-inch loaf French bread
1/4 Cup olive oil
	Herbal Butter

Cut bread diagonally into 1/4-inch-thick slices and brush both sides of each slice with oil.

Preheat oven to 350*F

Toast on a baking sheet in oven until crisp (10 to 12 minutes.) Grilled bread may be made at least 1 week ahead and kept in an airtight container at room temperature.


Herbal Butter

1 stick unsalted butter, softened
3 tbls. chopped Basil, Thyme, and Parsley, or 2 tsp. dried.
Juice and grated zest of 1/2 lemon
Salt and pepper to taste

Cream the butter until light and fluffy. Chop the herbs and blend into the butter. Spoon on to a sheet of wax paper and roll so the stick of butter is about 1/2 inch thick. Refrigerate until ready to use.

Sharon Greene/Canada

1can Refried Beans, Layer in 9 x	1cups Mayonnaise
-13" dish	1cups Sour Cream
3 Or 4 Avocados, mashed with salt	1 Packet Taco Seasoning, Combine
-and fresh lemon juice o	-Last 3

Layer on top of the avocado mixture

Top with a layer of chopped tomatoes, chopped green onions and grated cheese.

Chill. Serve with Tortilla chips.

Cosby/NM

1 Can of Mexican corn	1 Cup of chicken breast (shredded)
1 small onion finely chopped	1 Can (10 oz) Rotel (drained) or 1
4 Oz of cheddar cheese	-Cup Salsa
1 Can black beans (drained)	1 box frozen spinach (chopped)

Mix all ingredients. Let set while you mix:

6&1/2 cups of Granny Bunt's Bakery Mix.
2 to 2&1/2 cups of water
Recipe

Roll a small pinch out with rolling pin and put tablespoon of wet ingredients, roll like an egg roll, tuck sides in first, then roll up.
Fry at medium heat turning over several times.
Serve with dressing of choice.

Cosby NM

1 Can Mexican Corn	1 Cups Chicken Breasts, Shredded
I Small Onion, Finely Chopped	1 Can Rotel Or Salsa, Drained
4 Ounce Cheddar Cheese	1 Box Frozen Spinach, Chopped
1 Can Black Beans, Drained

Mix all ingredients. Let set while you mix:

6&1/2 cups of Granny Bunt's Bakery Mix.
2 to 2&1/2 cups of water
Recipe

Roll a small pinch out with rolling pin and put tablespoon of wet ingredients, roll like an egg roll, tuck sides in first, then roll up.
Fry at medium heat turning over several times.
Serve with dressing of choice.

Nancy Lee

2 Plilly Cream Cheese	1 Can Hormel Chili, No Beans
Black Olives, Chopped	Nachos
2 Green Pepper, Chopped	Mozzarella, Shredded
1 Onion, Large,chopped	Tomatoes, Chopped, Opt

Spread cream cheese on bottom of 13" cake pan.

Add can Hormel chili, layer green peppers, layer onions, layer black olives spread shredded cheese on top.

Place in 350 oven long enough for cheese to melt. Take out and dip nachos!

BH&G Nutritional facts per serving
calories: 75, total fat: 4g, saturated fat: 1g, cholesterol: 2mg, sodium: 109mg, carbohydrate: 9g, fiber: 1g, protein: 2g, vitamin C: 17%, calcium: 4%, iron: 2%, vegetables: 1.5diabetic exchange, fat: 1diabetic exchange

1 1/2 Cups Cabbage, Shredded	2 Tablespoon Mayonnaise Dressing
Carrot, Shredded	-Or Salad Dressing
1/4 Cups Pineapple Tidbits, Drained	1/4 Cups Honey Roasted Peanuts,
2 Tablespoon Vanilla Yoghurt, low	-Chopped
-Fat

1. In a small bowl combine cabbage, pineapple, yogurt, and mayonnaise dressing; toss to mix. Spoon into 4 containers. Sprinkle with peanuts;
cover tightly. Pack in insulated containers with ice packs. Makes 4 servings.

Dottie Jones, Maryland USA

Cooking Oil	Seasoning
Potatoes

Wash potatoes. Leave the skins on and slice very thin.
Add the potato slices one at a time to the hot fat.
Cook for approximately 20 minutes.

Shake the potates around in the basket a few times while they are cooking.

Drain on paper towelling.

Add seasonings to taste.

Posted by Sharon G/Canada in Circle Ezboard

Cheese & Apples

Cut apples into slices (leave skin on). Dip sides in lemon juice to prevent rowning. Cut cheese into cubes; insert a toothpick into each cube. Arrange attractively on a plate.

Variations:

This snack can be as simple or as elegant as you like to make it. The possibilities are endeless. A few ideas include combining any of the following:

several types of cheese orange segments
carrot sticks ham cubes
celery sticks tomato wedges
whole wheat crackers green pepper sticks
papaya cubes dipped in lime juce turnip sticks