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Unwrap biscuits. Using your finger, gently split each biscuit in thirds horizontally. Place half of the biscuit pieces on prepared baking sheet. Spread a scant 1 T of cheese mix on each and top with one of the remaining biscuit pieces.

Using a fork, in a small bowl beat together egg yolk and water. Brush on top of biscuits. Sprinkle with parmesan cheese and garnish with remaining onion slices. Bake for 8-10 minutes until golden. Serve warm.

Makes 15.

Nutrition facts per serving: 149 cal., 8 g total fat (5 g sat. fat), 23 mg chol., 394 mg sodium, 16 g carbo., 0 g fiber, and 4 g pro. Daily Values: 1% vit. A, 1% vit. C, 2% calcium, and 6% iron.

SCREAMIN' MEAN GREENS
Makes 4 to 6 servings

~Sent in by Bev, FL

5 pounds assorted greens (collard, kale, mustard, and turnip greens, in any combination), tough stems discarded
2 medium onions, chopped
1/4 cup vegetable oil
2 jalapenos, seeded and minced, optional
One 1 1/2-pound smoked turkey wing
Seasoned salt and freshly ground black pepper

Step 1
Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. (Be sure you get all the grit out of the greens. If necessary, wash again.) Do not drain the greens in a colander.

Step 2
In a large pot, combine the onions, two cups water, oil, and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not overcook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the turkey meat, and return to the pot. Using a slotted spoon, transfer the greens to a serving dish. Serve hot.

MILLIONAIRE'S SHORTBREAD

~Sent in by Linda, CA

(See web version of newsletter for photo!)

1 cup (2 Sticks) Unsalted Butter -- softened at room temperature
3 Cups Sugar
2 1/4 Cups Flour
1/4 Cup Cornstarch
1/2 Cup Water
2 Tablespoons Salted Butter
1/2 Cup Heavy Cream -- heated to lukewarm
8 Ounces Semisweet Chocolate
1 1/2 Teaspoons Vegetable Oil

Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft. Add 1/2 cup of the sugar and mix until incorporated. In a separated bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll out to fit the sheet pan. To transfer to the sheet pan, roll dough up onto the rolling pin, lift it up, and unroll it into the pan. Using light strokes of the rolling pin, roll the dough into the corners and wedges of the pan, and roll out any bumps (or press the rolled out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.

Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel color, 10 to 20 minutes. Immediately remove from the heat and stir in the butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may spatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly. When the caramel has set, melt the caramel in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2x3 inch bars. Store in an airtight container. Makes about 24 cookies.

HAZELNUT BEEF STIR-FRY

~Sent in by Barbara, Chula Vista, CA

(Compliments of Hazelnut Marketing Board, Tigard, OR)

3 tablespoons teriyaki sauce
2 tablespoons oil, divided
2 teaspoons cornstarch
1 pound beef top round, cut into thin strips
1 green pepper, cut into 3/4 inch slices
2 carrots, sliced, precooked tender crisp
6 green onions, cut into 2 inch slices
3/4 cup roasted, chopped hazelnuts

Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate in refrigerator for 30 minutes. Drain, reserving marinade.

Heat remaining oil in a skillet and add the beef and vegetables. Stir. Cook until meat is done and vegetables are tender crisp.

Add marinade and cook until thickened. Top with hazelnuts.

Serves 4.

CRANBERRY CROSTATA

~Sent in by Larry, Ontario, Canada

Filling:
2 cups fresh or frozen cranberries
2/3 cup granulated sugar
?? cup fresh orange juice
?? cup orange marmalade

Pastry:
2 cups all-purpose flour
?? cup granulated sugar
?? teaspoon salt
2/3 cup cold butter, cubed
1 egg
1 teaspoon vanilla
1 egg yolk
1 teaspoon water
icing sugar

Filling: Stir together cranberries, sugar and orange juice in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium and cook for about 6 minutes, stirring often, until thick and jam-like. Stir in marmalade, then remove saucepan from heat and let cool completely.

Pastry: Stir together flour, sugar and salt in a large bowl, and then cut in butter with a pastry blender or fork, until the mixture resembles fine crumbs. Beat together whole egg and vanilla in a small bowl, then stir into the dry ingredients. Gather dough into a ball, then, on a lightly floured surface, knead gently three or four times until smooth. Form dough into two discs, one slightly larger than the other. Wrap each in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350?° F. On a lightly floured surface, roll out the larger disc of pastry to a 12-inch circle, then fit dough into a buttered 10-inch tart pan with removable bottom. Trim edges of pastry, leaving a ?? -inch overhang. Fold overhang into pan and press into pastry sides to reinforce sides of tart. Prick dough in several places with a fork. Spoon cranberry filling into tart shell.

Roll our remaining pastry to a 10-inch circle, then cut crosswise into twelve 3/4-inch strips. Arrange strips at right angles to each other to form a lattice on top of tart. Trim edges, then press ends of strips against sides of tart to seal them and prevent shrinkage.

Whisk together egg yolk and water in a small bowl, then brush mixture evenly over pastry strips and edges of tart. Bake 40 to 45 minutes in preheated oven, until pastry is golden. Let tart cool in pan on wire rack for 15 minutes, then remove rim of pan and let tart cool completely on wire rack. Just before serving, sift icing sugar over top of tart.

Makes 8 servings.

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For Two...

HONEY-GINGERED PORK TENDERLOIN FOR TWO

~Sent in by Jean, Syracuse, NY

Needs to marinate min. of 6 hrs.
From Southern Living Five Star Recipe Collection

1 average pork tenderloin
1/2 c honey
1/2 c soy sauce
4 Tbsp brown sugar
1 tsp minced gingerroot
2 Tbsp minced garlic
2 Tbsp catsup
1/2 tsp each of onion powder, ground red pepper & cinnamon

Combine all seasonings & blend well. Put tenderloin in rectangle baking dish; pour over marinate, cover & put in refrigerator, turning often. Remove tenderloin, saving marinate. Grill over medium hot grill for 30-40 mins., turning & basting often with reserved marinade. It is done when meat thermometer reaches 160 degrees. Slice thinly & serve with warmed remaining marinade sauce.