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WHITE CHOCOLATE MACADAMIA COOKIES

~Submitted by Mary, Nashville, TN

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup white baking chips
1 cup chopped macadamia nuts

Preheat oven to 375 degrees F. In small bowl, combine flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in egg and vanilla until well combined. Reduce speed to low; beat in flour mixture just until blended. With wooden spoon, stir in baking chips and macadamia nuts. Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough. Yield: about 36 cookies? 




HONEY MUSTARD CHICKEN KABOBS

~Submitted by Donna, TX

Source: Taste of Home Magazine

4 boneless skinless chicken breast halves
2 medium sweet red peppers
1 large onion
Cut chicken, onion and peppers into 1-inch pieces; thread alternately onto skewers.? 

Glaze:
3/4 cup honey
1/2 cup prepared mustard
1/4 cup water
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon cider vinegar

In a saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.? 

Lay skewers on grill (low heat) and brush with glaze. Grill until chicken is no longer pink. Serve over rice if desired.

Yield: 4 servings




RUSSIAN FISH PIE

~Submitted by Tena, MO

2 cups cooked rice
2 cups flaked cooked haddock or other firm white fish
2 hard-boiled eggs
1 large onion, sliced
?? cup plus 1 tablespoon unsalted butter
3 tablespoons flour
2 cups milk
?? teaspoon freshly grated nutmeg
?? teaspoon salt
1 ?? cups fresh white bread crumbs

Spread 1 cup of the rice over the bottom of a buttered 2 ?? quart ovenproof serving dish, top it with 1 cup of the haddock, and sprinkle 1 of the eggs, chopped, over the haddock. Cook onion in skillet in 2 T of the butter over moderate heat until it is softened, arrange half the onion on top of the egg, and season the mixture with salt and pepper. Add in layers the remaining rice, haddock, egg, onion. Salt and pepper to taste. Melt 4 T of the remaining butter over moderately low heat, add the flour, and cook, whisking, for 3 minutes. Remove the pan from the head, whisk in the milk, scalded, in a stream and simmer the mixture, stirring, for minutes. Stir in the nutmeg and the salt and pour the sauce over the fish mixture, making holes with a knife to let it seep down to all the layers. In a small bowl combine the bread crumbs and remaining butter, melted and sprinkle over the fish mixture, and bake at 350F for 40-45 minutes, or until crumbs are bubbling and pie is bubbling. Serves 6.




GREEN OLIVE SPREAD DIP OR HOT SANDWICH

~Submitted by Larry Holmes, Ontario, Canada

8 ounces cream cheese
?? cup mayonnaise
2 tablespoons liquid from green olives
1 cup chopped pimiento stuffed green olives
?? cup finely chopped pecans or cashews
sour cream (if using as dip)

In food processor or electric mixer, blend cream cheese, mayonnaise and green olive liquid until creamy. Stir in olives and nuts. Cover and refrigerate for 24 hours.

To serve as a dip for vegetables, thin mixture to desired consistency with sour cream. To serve as a hot sandwich, spread on pumpernickel bread or English muffins and broil until melted and hot.

Makes 2 ?? cups.? 




BROWNIE CRINKLES

~Submitted by Angelique, TX

Website: http://www.chocolatecuisine.com
Serving Size: 10

1 package fudge brownie mix
1 egg
1/4 cup water
1/2 cup powdered sugar

Heat oven to 350. Grease Cookie sheet. Mix brownie mix, egg, and water until well blended. Shape dough into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10-12 minutes or until almost no indentation remains when lightly touched in center.

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For Two...

BAKED NOODLES RICOTTA

~Submitted by Jean, Syracuse, NY

Source: Cooking for 1 or 2

For 1:

1/2 cup cooked noodles? 
1 1/2 tsp. melted butter? 
1/4 cup ricotta? 
1/2 egg, beaten? 
dash garlic powder, optional salt and pepper? 
2 tbs. grated Parmesan cheese

For 2:
1 cup cooked noodles? 
1 tbs. melted butter? 
1/2 cup ricotta? 
1 egg, beaten? 
dash garlic powder, optional? 
salt and pepper? 
1/4 cup grated Parmesan cheese? 

Combine all ingredients in a mixing bowl. Stir until blended. Place in 1 or 2 buttered ramekins. If desired, sprinkle with additional Parmesan cheese. Bake in a 3500 oven for 20 minutes, or until hot and bubbly.