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DELECTABLE BROWNIES

~Submitted by Rusty, Leesburg, FL

Ingredients:
1 brownie mix for 9 x 13 pan size
Eggs, oil and milk or water as required on the package.
3 8 oz. Symphony Bars with Almonds and Toffee Chips

Directions:
Mix brownies as recommended. Pour one half of the batter in the prepared pan. Place the Symphony bars side by side over the batter. Cover with the remaining batter.

Bake as recommended on the package. I cut them while still a little warm and can hardly wait for them to cool to "sample" one!!

These are a favorite where ever I take them--hope you enjoy them too!




BEAN, HOT DOG AND CORNBREAD CASSEROLE

~Submitted by Lillian, FL

I used to make this when our monthly military pay didn't stretch very far. The kids loved it. I called it, "doctoring up the beans". I still "doctor" them up when I make baked beans starting from a canned product.

2 cans baked beans, inexpensive brands will work fine.
1/2 small onion, diced
1 Tbsp. or more of brown sugar (to taste)
?? cup ketchup
1 tsp. mustard
4 to 6 hot dogs, cut in coins

Mix in a shallow casserole dish. Set aside.

Cornbread:

1 ?? cups flour
?? cup cornmeal
?? cup sugar
1 tsp. salt
3 tsp .baking powder
?? cup margarine
1 cup milk
2 eggs

Sift flour, cornmeal, sugar, salt and baking powder into a medium sized bowl. Add margarine, milk and eggs and mix very well. Drop large tablespoons full of cornbread over bean and hot dog mixture, dotting the surface, or pour cornbread batter over all. Bake for 20 to 30 minutes at 400??. Serve with a tossed salad.



BUTTER DIPPED BISCUIT FINGERS

~Submitted by Lillian, FL

The girls loved these and would ask for them. I made biscuit dough and cut it into "fingers", rolled them in butter and baked them. They were a bit crunchy on the outside, while soft inside. Sometimes, I added shredded cheese and garlic powder or chives to the dough for a nice change.

1/3 cup butter, melted in a baking pan, 9"x 13"
1 ?? cups presifted flour
1 Tbsp. sugar
3 ?? tsp. baking powder
1 ?? tsp. salt
1 cup milk

Heat oven to 450??. Combine dry ingredients in a large mixing bowl. Add milk and stir with a fork, just until dough clings together. Turn dough out onto floured surface and turn to coat with flour. Knead lightly about 10 times. Use light pressure with finger tips while kneading. Roll dough out to about ?? " and cut into 16 strips, then cut those strips in half again, making 32 strips total. When cutting, use a sharp knife and dip it into flour to prevent tough biscuits. Gently pick up each strip and roll it in the melted butter and place the strips close together in the pan. Bake for 15 to 20 minutes. Serve hot.

Another good variation is to roll the biscuit fingers in butter and then in a mixture of cinnamon and sugar, then bake. This is so good for breakfast or a light snack after school.



WORLD'S EASIEST CLAM CHOWDER

~Submitted by Edna, Decatur, IL

1 can cream of celery soup
1 can cream of potato soup
1 can clam chowder
1/2 cup butter
1 can of clams (I usually use 2 cans)
3 soup cans of half and half

Melt butter in a sauce pan add the rest of the ingredients and stir until hot and well blended. If you have a left over baked potato, dice and stir in also.



DOUBLE CHOCOLATE CEREAL TREATS

~Submitted by Jessica, Corfu, Greece

1/2 C. light corn syrup
1 C. milk chocolate chips
4 C. Cocoa Puffs (or chocolate puffed cereal)

Butter a square 9 x 9 x 2 pan. Heat corn syrup and chocolate chips in a two quart saucepan over low heat, stirring constantly until the chips are melted. Remove from heat. Stir in cereal until evenly coated. Press mixture into pan with butter back of spoon; Cool and cut into squares.

[I sometimes added 1/4 chopped pecans or walnuts and broke up a couple of Heath bars between waxed paper, for on top.]



PEANUT BUTTER RAISIN BARS

~Submitted by Jessica, Corfu, Greece

1 package (1 cup) semi-sweet chocolate chips
1/2 cup light corn syrup
1/2 cup peanut butter
1 teaspoon vanilla
1 cup raisins
4 cups Cheerios (or "circle of oat" type cereal)

Butter a square 9 x 9 x 2 pan. Heat corn syrup and chocolate chips and peanut butter in a three quart saucepan over medium-low heat, stirring constantly until everything is melted. Remove from heat. Stir in vanilla and raisins. Stir in cereal until evenly coated. Press mixture into pan with butter back of spoon; Refrigerate about an hour and then cut into squares. Refrigerate any remaining bars.



SCOTCH EGGS

~Submitted by Lynn, Montreal, Canada

This is really a simple recipe that I've made for years and I don't think I've ever seen it in your newsletter, though I know lots of folks make them.. and if you can figure out a way to condense it, Maggie, please do! LOL This was the only way I knew how to write out the recipe. What makes my Scotch Eggs unique is the yogurt sauce (versus just using ketchup) I make to go with them which qualifies it as a "special addition", I guess.. lol When the family hears it's Scotch Eggs for supper, they get totally excited; and when I made smaller versions and took them to the office for a "Brunch Sale" a couple of times, there was a manic rush to make sure first-comers got to them before they ran out. Hope everyone enjoys them!

Scotch Eggs

(Incredibly good and I just serve them with either homemade fries or deep-fried roast potatoes, and a tossed-salad. Plan on 1 lb. of sausage meat for 3 large eggs.. and, ohhh, atleast 1 1/2 eggs per person; but they'll want more! lol).

Sausage meat (I prefer the links to "bulk sausage" and use McGarry's or La Belle Fermiere here in Canada (but I've combined both for big batches with good results as well); just peel off the casings and mix the meat together in a bowl).

Hard-boil 3 large eggs per pound of meat and remove shells.

Scoop a good handful of meat into the palm of one hand, press an egg into the middle, and then mold the meat all around the egg.

Roll your ball thru' beaten egg (can just use egg-white to reduce cholesterol slightly), and then roll thru' fine bread crumbs seasoned with a tiny bit of salt, pepper and whatever seasonings feel good to you (I usually put in a pinch of sage & rosemary).

Now you can either deep-fry your eggs in Canola oil on med-high heat (as they do in Scotland), turning them over and cooking approx. 5 mins. on each side and then draining them well on paper towel; or you can bake them in a 350 oven, using a rack so any grease drips down, for 1 1/4 hours, turning them 1/2 way into the baking. They're done when they look browned, but still tender to a little squeeze. I still put them on paper towel from the oven for about 5 mins, then slice in half and arrange on a platter with the cut-side looking back at you.. :o)) Serve with "Lynn's Unique Yogurt Sauce" special addition and you've got a hit.


Lynn's Unique Yogurt Sauce for Scotch Eggs:

(for approx. 8 whole eggs)

1 small (175 grams) PEACH low-fat yogurt (for some reason, peach just seems to compliment the eggs best)
1 - 1 1/2 cups low-fat mayonnaise (or Kraft low-fat Miracle Whip) *
enuf ketchup to tint it a rosy color (approx. 2-3 tblsp.)
1 tblsp. Worcestershire sauce
fresh ground pepper to taste
a good shake of "Mrs. Dash" Original Spice Blend **
1/3 tsp. dry mustard powder

With a whisk, blend yogurt and mayonnaise well until smooth (and don't worry about the little chunks of peach; they're wonderful!). Add remaining ingredients mixing everything together thoroughly and refrigerate until ready to serve.

* I've even been known to have some bottled creamy salad-dressings (Ranch, 3-cheese Ranch, Ranch with Bacon, French, etc.) in the fridge and have added a bit of that as well.

** For our non-North-American friends, Mrs. Dash (www.mrsdash.com) Original Blend is a wonderful blend of spices that has no salt added. The ingredients on the jar include: onion, spices, herbs, garlic, carrot, orange peel, tomato, lemon juice solids, citric acid and dehydrated oil of lemon. Before I discovered Mrs. Dash, I would use a pinch of oregano, a pinch of basil, a dash of garlic powder, a dash of onion powder, a dash of almost anything that caught my fancy; just taste and add whatever your palate suggests might blend well, being careful not to overpower the slight fruity-flavor.)

Deep-fried Roast Potatoes:

Peel potatoes and cut in half; par-boil them for 5 mins, drain, and let cool a bit. Deep-fry them in hot Canola oil until they're golden and crunchy on the outside, drain on paper towel salting them lightly to enhance their crunchy exteriors.



SPECIAL ADDITIONS

~Submitted by Lou, FL

Maybe this is not novel or new, but when I make cornbread I use Jiffy Mix usually and then add whatever spices go with the dish the cornbread is to accompany, such as cumin and chili powder to go with a bowl of chili. Then when I make stew and have drop dumpling, to the Bisquick mix I add grated cheese, parsley, little oregano or whatever seems to hit the spot. Sometimes I add sour cream instead of milk to the cornbread mix.

I don't use a lot of mixes, so I really have a short supply of additions.



SPECIAL ADDITIONS

~Submitted by Cheryl, Chicago, IL

- I like to add salsa to plain macaroni and cheese.

- I like to add a tsp. mint extract to fudge brownie mix.

- A stick of cinnamon in the coffee grounds makes a special treat.

- A couple squeezes of fresh lemon juice really helps to perk up canned chicken soup.

- Replace the milk portion in you pancake recipe with eggnog for a festive treat.

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