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Feb 4, 2010

Spinach-Apple Curried Spread

Spinach-Apple Curried Spread




2 10 oz. packages frozen chopped spinach

1 cup mayonnaise

2 tsp. curry powder

1 large unpeeled apple, finely diced by hand

3⁄4 cup chutney

3⁄4 cup peanuts, chopped

2 cups sauerkraut, with liquid



1. Squeeze thawed spinach dry and chop.

2. Combine spinach, mayonnaise and curry. Then add apple, chutney,

peanuts and sauerkraut.

3. Mix well and refrigerate. (Do not mix in food processor.)

Fruit-And-Nut-Packed Granola

Fruit-And-Nut-Packed Granola


1 stick unsalted butter


1/2 cup light brown sugar

1/4 cup honey

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

3 3/4 cups rolled oats

3 ounces finely grated unsweetened coconut

3 ounces raw cashews

3 ounces pecans

3 ounces shelled raw pistachios

3 ounces slivered almonds

1 cup fresh orange juice

10 ounces mixed dried fruit -- such as cranberries, golden

raisins, cherries and chopped apple slices (2 cups)



Preheat the oven to 275�. Line a large rimmed baking sheet with parchment

paper. In a medium saucepan, combine the butter, brown sugar, honey,

cinnamon, vanilla and salt and bring to a simmer, stirring until the brown

sugar is dissolved, about 2 minutes. Let cool slightly.



In a very large bowl, toss the oats with the coconut, cashews, pecans,

pistachios and almonds. Add the warm brown sugar mixture and stir to coat

thoroughly. Spread the granola on the baking sheet and bake for 1 hour and

15 minutes, stirring once or twice, until golden.



Meanwhile, in a medium bowl, pour the orange juice over the dried fruit and

let stand until plumped, about 1 hour. Drain the dried fruit, pressing to

extract the liquid; discard the liquid. Stir the fruit into the granola and

bake for 5 minutes. Let cool completely; the granola will crisp as it cools.



MAKE AHEAD: The granola can be stored in an airtight container for up to 2

weeks. Recrisp in a 275� oven for 15 minutes if necessary.

Pepperoni-Cheese Munchers

Pepperoni-Cheese Munchers


2 cups all-purpose baking mix

1 cup buttermilk

2 eggs

1 (3.5-ounce) package HORMEL(r) sliced pepperoni, chopped

1 cup shredded Mozzarella cheese

4 ounces feta cheese

1/4 cup butter, melted

Preheat oven to 350�F. Spray or butter a 9-x13-inch baking dish. In medium

bowl, mix together baking mix, buttermilk, and eggs.

Gently fold in pepperoni and shredded cheese. Pour mixture into

pan, spreading evenly. Crumble feta cheese over the top and

drizzle with melted butter. Bake 30 to 35 minutes or until golden

brown. Cool slightly and cut into triangles.

Makes 30 appetizers.

Rueben Dip

Rueben Dip




1 cup Mayonnaise

8 oz. Cream Cheese (softened)

8 oz. Shredded Swiss Cheese

2 pkg. 2.5oz Corned Beef (cut up)

2 cups Sauerkraut (drained & chopped)



1. Mix mayonnaise and cream cheese. Add swiss cheese, corned beef

and sauerkraut.



2. Spray quiche dish before filling with mixture. Bake at 375

degrees for 35 minutes, or until golden in color. Serve with crackers.





Mexican Cheese Puffs

Mexican Cheese Puffs


Makes: 24

1 cup Bisquick Original baking mix

3 tablespoons margarine or butter, softened

3 tablespoons chopped green chiles

1 egg

1 cup shredded Cheddar cheese (4-ozs.) Heat oven to 400�F


. Grease cookie sheet. Mix baking mix, margarine, chiles and egg in medium bowl. Stir in

cheese. Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie

sheet. Bake 10 to 12 minutes or until golden brown. Yield: 24 Puffs