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CINNAMON ROCK CANDY

~Submitted by Joyce, IL

1 cup water
3 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

Line a 15 x 10-inch baking pan with foil and butter the foil; set aside.

In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes.

Remove from heat; stir in cinnamon oil. Immediately pour into prepared pan. Cool completely, about 45 minutes. Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight containers.

Yields about 2 pounds.




EASY BAKED BEANS

~Submitted by Donna, TX

2 16 to 18 ounce cans pork and beans
3/4 cup brown sugar (packed)
1 teaspoon dry mustard
3 slices bacon, cut in pieces
1/2 cup catsup
1 chopped onion

Mix all ingredients and bake uncovered in 350 degree oven for 1 to 1 1/2 hours.




CRESCENT CHICKEN

~Submitted by Angelique, TX

3 chicken breasts, cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup grated Cheddar cheese
1/2 cup milk
1 (8-count) can crescent dinner rolls, uncooked

Preheat oven to 350 degrees F.

Mix together the cream of mushroom soup, cream of chicken soup, cheese, and milk in a heavy saucepan and cook on Medium heat until melted. Wrap chicken pieces in crescent rolls across a 2-quart long casserole dish, sometimes I put the chicken completely under the crescent rolls and sometimes I layer the bottom first - it's a matter of taste! Pour soup and cheese mix over the chicken and crescent rolls. Bake at 350 degrees F for 25-30 minutes or until top is golden and bubbly. Enjoy!




SMOKED SALMON BRUNCH

~Submitted by Anita, Battle Ground, WA

1 loaf Italian or French Bread
1/2 c. dilled cream cheese
12 slices smoked salmon (approx.)
2 whole green onions finely chopped
4 eggs
2 c. milk
2 tsp. Dijon mustard
pinch of dried dill weed
salt and pepper to taste
1/2 c. grated Swiss cheese
finely chopped fresh parsley

Cut loaf into 12 slices. Spread each slice with cream cheese and slices of smoked salmon. Top half the slices with green onions, cover with the remaining bread slices, cheese side down. Cut sandwiches diagonally in half. Place sandwich halves in a lightly greased 9 x 13 baking dish, overlapping slightly to fit if necessary. Combine eggs, milk, mustard and seasonings in a bowl and whisk until blended. Pour over top of sandwich slices and sprinkle with grated cheese. Cover with plastic wrap and refrigerate for 4 hr... or up to 12 hr. Bake uncovered in a preheated 350 deg. oven for about 35 min. or until set and slightly golden. Remove to a rack for 10 min. Sprinkle with fresh parsley and serve.

Serves 6




ELEGANT RASPBERRY CHOCOLATE PIE

~Submitted by Larry Holmes, Ontario, Canada

1 package (4-serving size) raspberry gelatin
1 ?? cups boiling water
1 pint vanilla ice cream, softened
1 (8- or 9-inch) prepared chocolate cookie crumb crust
3 tablespoons butter
2 squares semi-sweet chocolate
thawed whipped topping (optional)
raspberries (optional)

Dissolve gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour into crust. Chill until firm, about 2 hours.

Melt butter with chocolate; cool. Spread over pie. Chill until chocolate mixture hardens. Garnish with whipped topping and raspberries.




HAZELNUT POTATO BISCUITS

~Submitted by Barbara, Chula Vista, CA

These biscuits are a little more work but well worth it.

1/2 pound butter
2 cups flour
3 teaspoons baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper, coarsely ground
1 cup mashed potatoes
3/4 cup hazelnuts, chopped
1 egg yolk
1 teaspoon water

Blend butter, flour, baking powder, garlic powder, salt and pepper to form a crumbly mixture. Add potatoes and mix quickly. Mix in hazelnuts. After a few minutes, roll dough on floured board, fold once and chill for 20 minutes. Knead, roll, and chill three more times. Roll dough to 1 inch thickness and cut into 1 1/2 inch rounds. Mix egg yolk and water. Crisscross tops of biscuits with knife, then brush with egg mixture. Bake at 375 F on greased baking sheets for 20 to 25 minutes or until biscuits are shiny gold.

Serves 12

Compliments of Hazelnut Marketing Board, Tigard, Oregon

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For Two...

FRIED SWEET POTATOES

~Submitted by Brenda, AL

I was reading recipes and thought of this one I make a lot. It really is not a recipe I will try to tell it so everyone can enjoy it.

Sweet potatoes (as many or as few as you want)
Oil & butter for frying
Cinnamon
Sugar

Peel potatoes and slice into wedges, strips or what ever shape you like. Heat enough oil to cover bottom of skillet. Add butter about 1/2 stick. Add potatoes, sprinkle enough sugar to completely cover potatoes, sprinkle cinnamon on top. Fry on medium heat covered until potatoes are tender. I eat these as a dessert.