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Ricotta Pie

INGREDIENTS

1 3/4 cups sifted flour
1/4 tsp salt
3/4 cup unsalted butter or margarine
3 egg yolks, beaten
2-3 Tbsp ice water
4 eggs
1 container ricotta cheese
1 small pkg mozzarella, cut into 1/4″ cubes
1/4 lb Genoa salami, cut into 1/4″ cubes
1 Tbsp grated Parmesan cheese
1/2 tsp pepper

DIRECTIONS

Sift flour and salt into large bowl. Cut in butter. Add yolks and 2 Tbsp water. Work dough until soft enough to gather into ball. Wrap and chill one hour. Beat eggs and ricotta. Stir in mozzarella, salami, Parmesan and pepper. Reserve 1/3 dough and cover. Roll remaining dough on lightly floured surface into 12″ round. Ease into 9″ spring form pan. Roll reserved dough into 10″ round and center on top of filling. Moisten edges of top and bottom crusts and pinch to seal. Set pan on cookie sheet. Bake in preheated oven 350 degrees 1 hour 15 minutes. Cool in pan on rack 35 minutes. Carefully remove sides. Serve warm or room temperature. Serves 12 or more.

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Red And Yellow

INGREDIENTS

2 pkg black raspberry gelatin
2 pkg lemon gelatin
1 cup sour cream
1 can Mandarin orange segments, drained
1 can boysenberries, drained

DIRECTIONS

Dissolve lemon gelatin as package directs. Whip in the sour cream, and the orange segments and chill in mold until set. Dissolve the red gelatin as directed and add the drained boysenberries. Pour into mold and chill. Serves 8 – 10.

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Raspberry Yogurt

INGREDIENTS

2 pkg frozen raspberries
2 pkg raspberry gelatin
3 cups raspberry yogurt

DIRECTIONS

Dissolve gelatin in 1 cup hot water and add juice of raspberries and refrigerate. When thickened add yogurt and berries. Chill.

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Pineapple Cake

INGREDIENTS

2 eggs
20 oz can crushed pineapple
2 cups flour
1 cup sugar
1 cup brown sugar
2 tsp baking soda
1 cup chopped walnuts

Frosting:
1 small pkg cream cheese (3oz)
1/4 cup butter
1 tsp vanilla
2 cups confectioners sugar
1/2 tsp ground ginger

DIRECTIONS

Frosting:
Combine frosting ingredients and beat until smooth.

Cake:
In a large bowl beat the eggs until fluffy. Add the pineapple (juice and all), flour, sugars and baking soda. Mix these ingredients well by hand. Then stir in chopped nuts and spread in a 9 x 13 pan. Bake 350 degrees 45 – 50 minutes. After the cake cools, spread with the cream cheese ginger frosting.

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Orange

INGREDIENTS

2 pkg orange gelatin
1 cup boiling water
2 cans Mandarin orange sections
1 pint orange sherbet

DIRECTIONS

Dissolve the gelatin in the boiling water. Add the juice from both cans orange segments and the sherbet. Stir to dissolve. Last add the fruit. Chill until set. Serves 6.

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Onion Tart

INGREDIENTS

8 oz sharp grated cheddar cheese
1 pkg frozen onions, chopped
1 1/2 cups Bisquick
1 cup milk
1 egg
1/4 cup margarine
poppy seeds

DIRECTIONS

Sauté onions in 4 Tbsp margarine. Set aside. Combine Bisquick, milk and egg. Add onions and half the cheese. Pour into greased 9×13 pan. Sprinkle rest of the cheese on top. Drizzle with 4 Tbsp melted margarine over mixture and sprinkle with poppy seeds. Bake 400 degrees 20-25 minutes. Cut into squares.

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Onion Parmesan Wheels

INGREDIENTS

Combine:
1 Tbsp minced onion
3 Tbsp mayonnaise
1/2 cup grated parmesan cheese
1 can crescent rolls, separate and divide

DIRECTIONS

Spread with mixture and roll up like jelly roll. Cut in slices and bake 375 degrees for 10-15 minutes.

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Old Fashioned Apple Crisp

INGREDIENTS

2 lbs tart apples, cored, peeled and cut into 1/2″ slices (6 cups)
2 Tbsp lemon juice
2 Tbsp packed brown sugar
1 tsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1 cup granola
3 Tbsp flour
2 1/2 Tbsp butter, room temperature
1/2 cup apple juice

DIRECTIONS

Heat oven to 350 degrees. Coat an 11 x 7″ baking dish with vegetable cooking spray. In a medium size bowl toss apples, lemon juice, sugar, cornstarch, cinnamon and nutmeg until blended. Spread in prepared dish. In same bowl mix granola, flour and butter with a fork until blended. Crumble evenly over apple mixture; pour apple juice on top. Cover dish with foil. Bake 30 minutes. Remove foil and bake 10 – 15 minutes longer until apples are tender. Serve warm. Serves 8.

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Nonaimo Bars

INGREDIENTS

3/4 cup butter
1/4 cup sugar
5 Tbsp cocoa
2 egg
1 tsp vanilla
1 2/3 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped raisins
1/4 cup butter
2 cups sifted confectioners sugar
1 egg

DIRECTIONS

Grease a 9″ square cake pan. Combine the butter, sugar, cocoa, egg, and vanilla in a saucepan. Cook over medium heat, stirring until thick and smooth then stir in the graham cracker crumbs, coconut, raisins. Press the mixture into the pan. Cream the butter, confectioners sugar, and egg together. Spread over crumb mixture and chill. Melt 4 squares semi-sweet chocolate. Spread chocolate on top and chill again. When set cut into small squares.

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Nacho Spread (Mackie Leder)

INGREDIENTS

1 can bean dip
1 can diced green chilies
1 carton avocado dip
1 small can chopped black olives
3 hard boiled eggs, chopped
1 medium tomato, chopped
1 cup shredded cheddar cheese
Tortilla chips or veggies

DIRECTIONS

On a plate spread the bean dip into a 7″ or 8″ circle. Top with the drained chilies. Then avocado, then drained olives. Spread each in even layer. Sprinkle on egg, then cheese and last tomato. Serve with Tortilla, Corn Chips , or firm crackers.