ORANGE-CHOCOLATE) PINWHEEL COOKIES

ORANGE-CHOCOLATE PINWHEEL COOKIES


I N G R E D I E N T S




1 cup butter (no substitutes)

1 package (3 ounces) cream cheese, softened

1 cup sugar

1 egg

1 tablespoon grated orange peel

1 teaspoon vanilla extract

3-1/2 cups all-purpose flour

1 teaspoon salt

FILLING:

1 cup (6 ounces) semisweet chocolate chips

1 package (3 ounces) cream cheese, softened

1/2 cup confectioners' sugar

1/4 cup orange juice



D I R E C T I O N S



In a mixing bowl, cream the butter, cream cheese and sugar. Add egg, orange

peel and vanilla; mix well. Combine flour and salt; add to the creamed

mixture and mix well. Cover and chill for 4 hours or until firm. Meanwhile,

combine all filling ingredients in a small saucepan. Cook and stir over low

heat until smooth; set aside to cool. On a floured surface, divide dough in

half; roll each half into a 12-inch x 10-inch rectangle. Spread with filling.

Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill

overnight. Remove waxed paper; cut rolls into 1/4-inch slices. Place on

ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until

lightly browned. Remove to wire racks to cool.



Yield: about 8 dozen.

FRUIT AND CHOCOLATE STREUSEL SQUARES

FRUIT AND CHOCOLATE STREUSEL SQUARES


I N G R E D I E N T S




1-1/2 cups all-purpose flour

1-1/2 cups quick or old-fashioned oats

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt, optional

1 cup cold butter or margarine

3/4 cup raspberry,strawberry ot apricot preserves

2 cups (12 ounces) NESTLE Toll House Semi-Sweet Chocolate

Morsels

1/4 cup chopped almonds

Confectioners' sugar, optional



D I R E C T I O N S



In a large bowl, combine flour, oats, sugars, baking powder and salt. Cut in

butter until crumbly; reserve 1 cup oat mixture for topping. Press remaining

oat mixture into a greased 9-inch square baking pan. Spread preserves over

crust; spinkle with morsels. Combine reserved oat mixture and nuts; sprinkle

over morsels. Pat down lightly. Bake at 375 degrees for 30-35 minutes or

until golden brown. Cool completely in pan on wire rack until chocolate is

firm or refrigerate for 30 minutes to speed cooling. Sprinkle with

confectioners' sugar if desired.



Yield: 2-1/2 dozen

Overnight Blueberry Coffee Cake

Overnight Blueberry Coffee Cake


1 egg


1/2 cup sugar + 2 T -- divided

1 1/4 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons butter or margarine -- melted

1 cup blueberries -- fresh



In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder,

and salt; add alternately with milk to sugar mixture, beating w4ell after

each addition. Stir in butter. Fold in berries. Pour into a greased 8

inch square baking pan; sprinkle with the remaining sugar. Cover and chill

overnight. Remove from the refrigerator 30 minutes before baking. Bake at

350� for 30 to 35 minutes.

Tortilla Beef Bake

Tortilla Beef Bake


1 1/2 pounds ground beef


1 can condensed cream of chicken soup (10.75 oz) --

undiluted

2 1/2 cups tortilla chips -- crushed and divided

1 jar salsa (16 oz)

1 1/2 cups cheddar cheese (6 oz) -- shredded



Ready in 1 hour or less.



In a skillet, cook beef over medium heat until no longer pink; drain. Stir

in soup. Sprinkle 1 1/2 cups tortilla chips in a greased shallow 2 1/2

quart baking dish. Top with beef mixture, salsa and cheese. Bake,

uncovered, at 350� for 25-30 m inutes or until bubbly. Sprinkle with the

remaining chips. Bake 3 minutes longer or until chips are lightly toasted.

Roast Beef Quiche

1 pastry shell (9") -- unbaked


1 3/4 cups cooked roast beef -- finely chopped

1/4 cup green onions -- chopped

1 tablespoon all-purpose flour

4 eggs

1/2 cup evaporated milk

1 tablespoon steak sauce

1/8 teaspoon dill weed

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

to taste salt and pepper

2 cups cheddar cheese (8 oz) -- shredded

1/2 cup green pepper -- chopped



Ready in 1 hour or less.



Line unpricked pastry shell with a double thickness of heavy duty foil.

Bake at 450� for 5 minutes; remove foil. Bake 5 minutes longer. Reduce

heat to 375�. Sprinkle beef and onions into the crust. In a blow, beat the

flour and eggs until smooth. Add milk, steak sauce and seasonings; beat

until smooth. Stir in cheese and green pepper. Pour into crust. Bake for

25 minutes or until center is set. Let stand for 10 minutes before cutting.



Yield: 6-8 servings.

Pork and Apple Supper

Pork and Apple Supper

1 1/2 pounds boneless pork -- cubed


1 tablespoon vegetable oil

4 cups water

1 tablespoon chicken bouillon granules

1 teaspoon dried thyme

1/4 teaspoon pepper

1 bay leaf

10 to 12 small red potatoes -- (about 2 lbs.) quartered

4 medium tart apples -- peeled and cut into wedges

2 tablespoons cornstarch

2 tablespoons cold water



In a Dutch oven, brown pork in oil. Add water, bouillon, thyme,

pepper and

bay leaf; bring to a boil. Reduce heat; cover and simmer for 1 1/2-2

hours

or until pork is almost tender. Add potatoes; cover and cook for 15

minutes. Add apples; cover and cook for 10-12 minutes or until

crisp-tender. Discard bay leaf. Combine cornstarch and cold water

until

smooth; stir into pork mixture. Bring to a boil; cook and stir for 2

minutes or until thickened.

Yield: 6-8 servings.

Asparagus Pasta Salad

Asparagus Pasta Salad

Ingredients:


3 cups cut fresh asparagus (1-inch pieces)

3 cups medium pasta shells, cooked and drained

1 small red onion, chopped

1 small cucumber, sliced

1 cup sliced carrots

1/2 cup sliced radishes

1/2 cup Italian salad dressing

1/2 cup shredded Parmesan cheese

Directions:

Cook asparagus in a small amount of water until crisp-tender, about 4 minutes.

Rinse in cold water; drain and cool. Place asparagus in a large bowl; add pasta,

onion, cucumber, carrots and radishes. Combine salad dressing and Parmesan

cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for at

least 2 hours. Yield: 8-10 servings.

Luncheon Pasta Salad

Luncheon Pasta Salad
Ingredients:


1 cup uncooked spiral pasta

1 cup cubed fully cooked ham

1 small cucumber, diced

1 small tomato, seeded and diced

5 radishes, sliced

2 tablespoons finely chopped onion

1 bottle (8 ounces) cucumber ranch salad dressing, divided

1/4 teaspoon salt, optional

1/4 teaspoon pepper

4 cups torn lettuce

3/4 cup cubed Colby or cheddar cheese

Directions:

Cook pasta according to package directions; drain and rinse in cold water.

Transfer to a large bowl; add the ham, cucumber, tomato, radishes and onion. Add

1/2 cup dressing, salt if desired and pepper; toss to coat. Cover and

refrigerate for at least 2 hours.