Hawaiian Kielbasa






3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce

1/2 c. brown sugar, packed

1 T. ground ginger

1 t. onion powder

1 t. garlic powder



Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.

Italian Easter Cookies


Ingredients

•1 cup butter, softened

•3/4 cup sugar

•2 egg yolks

•1/4 cup whole milk

•4 cups flour

•1 teaspoon baking powder

•1/4 teaspoon salt

•2 teaspoons grated orange peel

•1 teaspoon grated lemon peel

•1 whole egg, beaten with 1 tsp. water

•30 whole, blanched almonds

Method

Preheat oven to 350 and line cookie sheets with parchment paper. In a large bowl beat butter, sugar, egg yolks and milk until smooth. In another bowl, stir together flour, baking powder, salt and grated peels. Stir into butter mixture to form stiff dough. Shape dough into 1 1/2-inch balls and place on baking sheets. Flatten to ? inch thickness with the bottom of a glass. Brush with beaten egg; press an almond in the center of each cookie. Bake about 15-20 minutes, or until golden. Remove to rack to cool.

BANANA-RUM PIE USING BASIC PIE CRUST MIX


Yield: 1 Servings



2 tb Cold water -- (2 to 3)

1 1/2 c Pie Crust Mix

2 Bananas; sliced -- med

1/4 c Light rum -- (1/4 to 1/2)

1/4 c Packed brown sugar

1 Envelope unflavored gelatin

3 Eggs -- separated

2 tb Banana liqueur

1/4 c Granulated sugar

1 c Chilled whipping cream*

2/3 c Broken pecans



*Whipped. Heat oven to 475, Sprinkle water, 1 tablespoon at a time,

over Pie Crust Mix. Stir until moistened. Gather into a ball; roll 2

inches larger than inverted 9-inch pie plate on floured cloth-covered

board. Ease into plate; trim edge 1 inch from rim. Fold and roll

pastry under; flute. Prick thoroughly with fork. Bake 8 to 10

minutes. Cool. Place bananas and rum in blender container. Cover and

blend until smooth. Mix brown sugar and gelatin in sauce- pan. Beat

in egg yolks; stir in 1/2 cup banana mixture. Cook, stirring

constantly, until thickened. Stir in liqueur and remaining banana

mixture. Refrigerate until mixture mounds slightly. Beat egg whites

until foamy; beat in granulated sugar until stiff and glossy. Fold in

banana mixture, cream and 1/3 cup pecans. Pour into pie shell; top

with remaining pecans. Refrigerate until set, 2 to 3 hours.