LEMONADE PIE
~Sent in by: Brenda B., Burrton, KS
6 oz. frozen lemonade
1 can sweetened condensed milk
1 9 oz carton Cool Whip
Pink food coloring for pink lemonade or
green food coloring for plain lemonade
1 graham cracker crust
Blend ingredients and pour into a graham cracker crust. Sprinkle with graham cracker crumbs. Chill in the fridge for about an hour before cutting.
TINY CRAB CAKES WITH GREEN ONION SAUCE
~Sent in by Larry Holmes, Ontario, Canada
1 pound crab meat
¾ cup fresh soft bread crumbs
1 hard-cooked egg, minced
¼ cup each minced onion, red
and green pepper
2 eggs, lightly beaten
1 ½ teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
freshly ground black pepper
additional bread crumbs for coating, (about 1 cup)
6 to 8 tablespoons butter
Green Onion Sauce (recipe follows)
Mix together all of the ingredients except additional bread crumbs and butter. Shape mixture into 24 cakes or balls after refrigerating, covered until firm. Coat each crab cake with crumbs.
Melt butter in a heavy skillet over moderate heat. Sauté until brown on all sides.
Serve with Green Onion Sauce.
Serves 4.
Green Onion Sauce
1 cup mayonnaise
7 tablespoons heavy cream
¾ of a hard-cooked egg, passed through sieve
¼ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
1/4 teaspoon dry mustard
¾ teaspoon salt
1/8 teaspoon pepper
1/3 teaspoon sugar
3 tablespoons finely chopped green
onions, green and white parts
Whisk all ingredients together and let stand, refrigerated for an hour before serving.
CHUNKY PECAN BARS
~Sent in by: Linda, CA
1-1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5 oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
1-1/2 cups pecans, coarsely chopped
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
FOR CRUST:
BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
BAKE for 12 to 15 minutes or until lightly browned.
FOR FILLING:
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.
Yields - 24
BAKED FRENCH TOAST
~Sent in by: Mary, TN
1 cup brown sugar, packed
1 stick butter, melted
2 tbs corn syrup
cinnamon raisin bread
5 eggs
1-1/2 cups milk
1 tsp vanilla
Combine brown sugar, corn syrup and butter and pour into 9 x 13 greased baking dish. Tightly layer 1" bread slices in baking dish. Mix eggs, milk and vanilla and pour over bread slices...cover completely. Cover and refrigerate overnight. Sprinkle with brown sugar and bake at 350 degrees for 30 minutes.
BACON-MUSHROOM CHICKEN
~Sent in by: Kim, WA
2 tablespoons butter, melted
2 bone-in chicken breast halves (I used 4 boneless, skinless chicken breasts)
1 teaspoon seasoning salt (I use more)
1 clove garlic, crushed (I use garlic powder)
2 thick slices bacon
1/2 cup mushrooms (I use more)
1/4 cup heavy cream
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour melted butter into a 9 x 13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season and lay bacon strips on top. Sprinkle with mushrooms.
3. Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
