Greek Garden Salad

2 large tomatoes -- chopped


3/4 cup cucumber -- chopped

1/2 cup green pepper -- chopped

1/2 cup sweet red pepper -- chopped

1/2 cup feta cheese or blue cheese -- crumbled

1/4 cup green onions -- thinly sliced

1/4 cup sliced ripe olives

1/2 cup Italian salad dressing

1/8 teaspoon dried oregano

leaf lettuce (optional)



In a bowl, combine the first seven ingredients. Just before serving, add

salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if

desired.

Brownie Mounds

1/3 cup butter -- softened


3/4 cup sugar

1/3 cup corn syrup, light

1 egg

3 ounces chocolate, unsweetened -- melted

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup walnuts -- chopped



In a mixing bowl, cream butter and sugar. Add corn syrup and egg; beat well.

Stir in chocolate and vanilla. Combine flour, baking powder and salt; add to
chocolate mixture. Stir in walnuts. Drop by tablespoonfuls 2 in. apart onto
greased baking sheets. Bake at 350� for 10-12 minutes or until edges are
firm. Remove to wire racks to cool.

Easy Caramel Sticky Rolls




1/2 cup packed brown sugar

1/2 cup whipping (heavy) cream

1/4 cup chopped pecans

2 tbsp granulated sugar

1 tsp ground cinnamon

1 can (11 oz) refrigerated soft breadsticks



Heat oven to 350  Mix brown sugar and whipping cream in ungreased

round pan, 8x1-1/2 inches. Sprinkle with pecans.



Mix granulated sugar and cinnamon. Unroll breadstick dough, but do

not separated into breadsticks. Sprinkle cinnamon-sugar mixture over

dough. Roll up dough from short end; separate at perforations.

Place dough in pan.



Bake 20 to 25 min or until golden brown. Cool 1 min. Turn pan

upside down onto heat proof tray or serving plate. Let stand 1 min so

caramel will drizzle over rolls. 6 rolls.