Recipes of the Month: May 1999 - Page 3


                     *  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.


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                     *  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.


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                     *  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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