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May Recipes

CREAMSICLE SLUSHY

1 1/3 Cups Orange Juice

1       Tbsp. Honey

1       Cup Vanilla Nonfat Yogurt

1/4    Cup Frozen Orange Juice 

         Concentrate

Pour the orange juice into an ice cube tray and freeze until solid, about 3 hours.

Empty the tray into a blender or food processor and combine with the honey, yogurt, and frozen orange juice concentrate, then blend until smooth. Makes 2 1/2 cups.

Recipe From: E Harter


ROASTED POTATO SALAD

Potatoes:

2       tsp. Olive Oil

1/4    tsp. Salt

4       lbs. Small Red Potatoes (quartered)

         Cooking Spray

1/2    Cup Green Onions (chopped)

1/4    Cup Fresh Parsley (chopped)

4       Bacon Slices (cooked and crumbled)         

Vinaigrette:

2 1/2 Tbsp. Balsamic Vinegar

1       Tbsp. Dijon Mustard

2        tsp. Olive Oil

1/2     tsp. Black Pepper

1/4     tsp. Salt

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450°  for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately. Yield: 8 servings (serving size: 1 cup)

SAFETY TIPS: Once the salad is finished being prepared, chill in the refrigerator for several hours, four is ideal.

Pre-chill the cooler with ice before packing the salad.

Bring along a larger bowl and make a nest of ice to place the bowl of potato salad into, keep it covered until service and remove once everyone is served (you can always place it out later for seconds). Also, it is very important to keep the potato salad out of direct sun light.


BEST POTATO SALAD EVER

No kidding! (And no peeling!) It's all about the red potatoes; their waxy texture keeps the spuds intact as you mix everything together.

3    lbs. Red Potatoes (unpeeled)

3/4 Cup White Onion (chopped)

3/4 Cup Red Pepper (chopped)

3/4 Cup Celery (chopped)

1/2 Cup Dill Pickles (finely chopped)

3    Hard-boiled Large Eggs (chopped)

2    Tbsp. Dill Pickle Juice

1    Tbsp. Cider Vinegar

3/4 Cup Mayonnaise

      Salt

      Freshly Ground Pepper

In a large pot, cover red potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes.

Meanwhile, combine white onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.

Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar. Toss salad gently with mayonnaise. Season with salt and freshly ground pepper. Chill before serving. 6 Servings.


OLD GERMAN HONEY COOKIES

"I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough."

1  Cup White Sugar

1  Cup Shortening

1  Cup Honey

2  Eggs

1  tsp. Vanilla Extract

1  tsp. Baking Soda

4  Cups All-purpose Flour

1  tsp. Ground Ginger 

In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.

Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.

Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F until golden (about 12-15 minutes). Servings: 24

Recipe From: Darlene


BLUEBERRY COBBLER

Works best with delicious fresh, ripe blueberries and is the perfect summer treat.... Serve plain or with whipped cream.

2 1/2 Cups Fresh or Frozen Blueberries

1       tsp. Vanilla Extract

1/2    Lemon (juiced)

1       Cup White Sugar or to taste

1/2    tsp. All-purpose Flour

1       Tbsp. Butter (melted)

1 3/4 Cups All-purpose Flour

4       tsp. Baking Powder

6       Tbsp. White Sugar

5       Tbsp. Butter

1       Cup Milk

2       tsp. Sugar

1       Pinch Ground Cinnamon

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. Servings: 6

Recipe From: Cindy


CHOCOLATE FONDUE CUPS

Sharing isn't necessary when you fill individual puff pastry shells with this exquisite chocolate fondue.  Serve with fresh fruit and everyone can enjoy their own dessert.

1 1/2 Cups Semi-sweet Chocolate Pieces

2/3    Cup Heavy Cream

2       Tbsp. Honey

1        tsp. Vanilla Extract

1       pkg. (10 oz.) Pepperidge 

         Farm® Puff Pastry  Shells (prepared according to package directions)

         Assorted Fresh Fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)

Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally.  Remove the saucepan from the heat.  Stir in the vanilla extract.

Spoon 1/4 cup chocolate mixture into each pastry shell.  Serve with the fruit for dipping. Serves: 6

Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier.

Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe.

Easy Substitution:  Some other ideas for dipping include marshmallows, pretzel sticks, dried fruit and/or your favorite cookies.

Recipe From: Pepperidge Farm®


MARSHMALLOW PEANUT BUTTER DIP

A perfect complement to fresh fruit and a tasty alternative to traditional dips. This is a snack that the kids will love!

1/2 Cup Marshmallow Creme     

1/4 Cup Jif®  Creamy Peanut Butter

1    tsp. Lemon Juice

2    tsp. Water

Whisk the marshmallow creme, peanut butter, lemon juice and water in a small bowl until well mixed.

Cover the bowl and refrigerate for 30 minutes before serving. Serves: 12

Serving Suggestion: Serve the dip with fresh fruit, graham crackers and/or pretzels for dipping.

Recipe From: Jif®  Peanut Butter Recipes 


STUFFED FRENCH TOAST

Breakfast doesn't get better than this...it takes just 20 minutes to prepare this tasty French toast. Topped with more fruit, this is a breakfast sure to get them out of bed.

1/2 Cup Neufchâ tel Cheese  (softened, 4 oz.)

1    Tbsp. Confectioners' Sugar

1    pt. Fresh Raspberries (2 cups)

1    Cup Fresh Peaches (chopped)

8    Slices Whole Wheat Bread

4    Medium or Large Eggs

1    Cup Milk

1    tsp. Vanilla Extract

      Vegetable Cooking Spray

1    Cup Pure Maple Syrup

Stir the cheese, sugar, 1/2 cup raspberries and 1/2 cup peaches in a medium bowl. Spread the cheese mixture on 4 bread slices. Top with the remaining bread slices.

Beat the eggs, milk and vanilla extract in 2-quart shallow baking dish with a fork or whisk. Press the sandwiches into the milk mixture and turn to coat.

Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute.  Place the sandwiches in the skillet and cook until they're lightly browned on both sides and the cheese is melted.

Place each sandwich on 1 plate. Divide the remaining fruit among the plates and serve with the syrup. Serves: 4

Recipe From: Campbell's Kitchen


BLT PASTA SALAD

Pasta salad loaded with B-L-T flavors and chicken for a wonderful summer meal. 

8    oz. Whole Grain Penne pasta (uncooked)

1    can (14.5 oz.) Hunt's®  Diced Tomatoes-No Salt Added (drained)

1/3 Cup Mayonnaise

1/4 tsp. Garlic Salt

6    oz. Roasted Chicken Breast (diced)

10  slices Bacon (cooked, chopped)

2    Cups Baby Spinach Leaves  (coarsely chopped)

Cook pasta according to package directions. Drain and rinse under cold water until cool.

Meanwhile, stir together drained tomatoes, mayonnaise and garlic salt in large bowl. Add pasta, chicken and bacon; toss to combine ingredients. Add spinach; gently toss together. Serve immediately.  Makes: 6 servings (1-1/3 cups each)


CHOCOLATE GLAZED TURTLE PIE

1/4 Cup Caramel Ice Cream Topping

1    Honey Maid Graham Pie Crust (6 oz.)

1/2 cup Planters Pecan Halves (divided)

2    pkg. (3.9 oz. each) Jell-O 

      Chocolate Instant Pudding

2    Cups Cold Milk

2    Cups Thawed Cool Whip Whipped Topping (divided)    

2    Squares Baker's semisweet Chocolate

Spread caramel topping onto bottom of crust. Reserve 10 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.

Beat pudding mixes and milk with whisk 2 minute. Stir in 1 cup cool whip; pour into crust. Refrigerate 2 hours or until firm.

Microwave chocolate squares and remaining cool whip in microwaveable bowl on high 1 minute; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 minute before serving.  Makes 10 servings.


GRILLED BEER-COOKED SAUSAGES

Simmer sausages in beer first, which makes for quick grilling and helps feed guests fast.  The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors.

6   Bottles (12 oz. each) Medium- to Heavy-Bodied Ale (9 cups)

12 Bratwurst

1   Large Onion (halved  lengthwise and sliced crosswise)

Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill

Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like. Yield: Makes 12 servings.