* Exported from MasterCook * Party Pinwheels Recipe By : Taste of Home Cooking School: April 1999 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- softened 2 green onions -- finely chopped 1 packet Hidden Valley Original Ranch Dressing Mix 4 12 inch flour tortillas 4 ounces pimientos -- diced 4 ounces green chiles -- diced 2 1/4 ounces ripe olives -- sliced 1/2 cup chopped celery salsa for dipping -- optional In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain pimientos, chiles and olives; blot dry with paper towels. Sprinkle pimientos, chiles, olives and celery over cream cheese. Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least 2 hours. To serve, cut rolls into 1" pieces, discarding ends. Arrange on platter; serve with salsa if desired. Makes 3 dozen. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Potato-Stuffed Peppers Recipe By : Taste of Home Cooking School: April 1999 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 ounces frozen Ore-Ida mashed potatoes 2 cups milk 2 tablespoons butter or margarine 1 ounce Hidden Valley Original Ranch Dressing Mix pepper -- to taste 4 medium green or sweet red peppers 1 cup shredded cheddar cheese -- (4 ounces) paprika -- as desired Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside. Remove stems and seeds from the peppers; cut in half lengthwise. Place in an ungreased microwave-safe 13x9x2" baking dish. Cover and microwave on HIGH for 5 minutes. Spoon potatoes into pepper halves. Cover and micro- wave on HIGH for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Toffee Bit Triangles Recipe By : Taste of Home Cooking School: April 1999 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup packed light brown sugar 1 teaspoon vanilla 1 egg yolk 2 cups all-purpose flour 1 3/4 cups SKOR English Toffee Bits -- divided 1 3/4 cups Hershey'sŪ Semi-Sweet Baking Pieces In a large mixing bowl, beat butter on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed. Stir in flour and 1 cup of the toffee bits. Press into an ungreased 15x10x1" jelly roll pan. Bake at 350F for 18-20 minutes or until light brown. Immediately sprinkle baking pieces over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Refrigerate 10 minutes or until chocolate is set. Cut into 3" squares; cut each square into 4 triangles. Makes 60 triangles. - - - - - - - - - - - - - - - - - -
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