• 1 package (8 oz.) cream cheese
• 1 can (6 oz.) crab meat, drained, flaked and cartilage removed
• 3/4 cup finely chopped sweet red pepper
• 1/2 cup shredded cheddar cheese
• 2 green onion, finely chopped
• 3 tablespoons minced fresh parsley
• 1/4 to 1/2 teaspoon cayenne pepper
• 6 flour tortillas

In a small bowl, beat the cream cheese until smooth.  Stir in the crab meat, red pepper, cheese, onions, parsley and cayenne.  Spread 1/3 cupful over one side of each tortilla; roll up tightly.  Wrap in plastic wrap and refrigerate for at least 2 hours.

Cut and discard ends of roll-ups.  Cut each into six slices.  Place on baking sheets coated with cooking spray.  Bake at 350 degrees for 10 minutes or until bubbly.  Serve warm.

YIELD:  3 dozen

• 3 medium firm bananas, sliced
• 1/2 cup lemonade concentrate
• 6 medium ripe peaches, peeled and cubed
• 3 cups water
• 1 can (20 oz.) crushed pineapple, undrained
• 2 cups sugar
• 1 1/3 cups seedless red grapes, halved
• 1 cup orange juice concentrate

In a large bowl, stir the bananas and lemonade concentrate until coated.  Stir in the remaining ingredients.  Cover and freeze for 8 hours or until firm.  Remove from the freezer 1 to 1 1/4 hours before serving so mixture becomes slushy.

YIELD: 12 servings

TORTILLAS: 

• can be purchased ready-made.

ENCHILADAS:

• 8 tortillas (6″)
• 1 lb. hamburger
• 1 medium onion, chopped
• 1/2 cup sour cream
• 1 cup shredded cheese
• 2 tablespoons parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper

Brown hamburger; drain and add onion, sour cream, cheese parsley, salt and pepper.  Cover and set aside.

SAUCE:

• 15 oz. can tomato sauce
• 2/3 cup water
• 1/3 cup chopped green pepper
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon cumin
• 2 green chilies, chopped (optional)
• 1 clove garlic, minced

Heat sauce ingredients to a boil and simmer five minutes.  Pour in 8″ or 9″ pie plate.

Dip each tortilla in sauce to coat both sides.  Spoon 1/4 cup hamburger mix into each and roll.  Arrange in 7″ x 12″ x 2″ baking dish; pour rest of sauce over top.  Bake uncovered at 350 degrees until bubbly, about 20 minutes.  Garnish with shredded lettuce, grated cheese, chopped tomato and chopped onion.

Into oven casserole mix:

• 1 1/2 lb. stew meat
• 1 teaspoon salt
• 1 package Lipton onion soup mix
• 1 cup beer
• 1 can mushroom soup
• 1 teaspoon Worcestershire sauce

Bake in oven for 3 hours at 325 degrees.  Add:

• 3 carrots, sliced in bite sizes
• 2 stalks celery, sliced in bite sizes
• 1 potato, diced
• 5 to 6 small onions

Continue cooking in oven 1 1/2 to 2 hours.

• 4 eggs, beaten
• 2 1/2 cups milk
• 1 1/3 cups (about 36 crackers) crushed saltine crackers
• 2/3 cup finely chopped onion
• 1 teaspoon celery salt
• 1 teaspoon ground nutmeg
• 1 teaspoon black pepper
• 4 lbs. lean ground beef
• 2 (10.75 oz.) cans condensed cream of mushroom soup
• hot cooked noodles (optional)
• peas (optional)

Preheat oven to 350 degrees.  Grease two 3-quart rectangular baking dishes; set aside.  In a bowl combine eggs and 1 cup of milk.  Stir in crushed crackers, onion, celery salt, half of the nutmeg and the pepper.  Add ground beef; mix well.  Shape mixture into 40 meatballs.  Arrange meatballs in prepared baking dish.  Bake, uncovered, about 30 minutes or until the internal temperature of each meatball registers 160 degrees.

For sauce, in a sauce pan combine soup, the remaining milk and the remaining nutmeg.  Cook and stir over medium heat until heated through.  Serve sauce over meatballs.  If desired, serve with noodles and peas.

YIELD:  10-12 servings

• 16 medium to large cabbage leaves
• 1 1/2 lb. lean ground beef
• 1 cup chopped onion
• 2 cups cooked white rice
• 2 slightly beaten eggs
• 1/4 cup snipped fresh parsley
• 1/2 teaspoon salt
• 1 (32 oz.) jar sauerkraut, rinsed and well drained
• 1 (15 oz.) can tomato sauce
• 1/4 cup water
• 1/4 cup packed brown sugar
• 4 teaspoon lemon juice
• dash of ground allspice or ground cloves

Trim veins from cabbage leaves.  Immerse leaves, four at a time, into boiling water.  Cook for 2-3 minutes or until leaves are just limp.  Carefully remove leaves with tongs or a slotted spoon; drain well.

Meanwhile, for filling, in a large skillet cook ground beef and onion until meat is brown; drain off fat.  In a medium bowl combine cooked beef mixture, rice, eggs, parsley and salt.

Preheat oven to 350 degrees.  Grease two 2-quart rectangular or square baking dishes; divide sauerkraut evenly between the two dishes.

Place about 1/3 cup of the filling in the center of each cabbage leaf; fold in sides.  Starting at an unfolded edge, carefully roll each leaf, making sure the folded sides are tucked into the roll.  Arrange cabbage rolls on sauerkraut in baking dishes.

For sauce, stir together the tomato sauce, water, brown sugar, lemon juice and allspice; pour sauce over cabbage rolls.  Bake, covered, about 40 minutes or until heated through.

YIELD:  8 servings

• 1/2 cup slivered almonds, toasted and ground
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/3 cup sour cream
• 1 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• 1/4 cup slivered almonds, toasted

Preheat oven to 350 degrees.  Grease twenty-four 1 3/4″muffin cups.  Sprinkle about 1 teaspoon of the ground almonds into each cup.  Gently shake so that almonds coat bottoms and sides of cups (do not shake out excess nuts).  Set Aside

For filling, in a medium mixing bowl combine cream cheese and granulated sugar.  Beat with an electric mixer on medium speed until smooth.  Add egg, the 1/2 teaspoon vanilla and almond extract.  Bet until just combined.  Spoon filling into prepared muffin cups, filling each 3/4 full.

Bake about 18 minutes or until tops just begin to turn golden.  Cool in pans on a wire rack.  Using a table knife, carefully loosen sides of cheesecakes from edges of cups.  Carefully lift out of cups using the knife.

For topping, in a small bowl stir together the sour cream, powdered sugar and the 1/2 teaspoon vanilla.  Spread topping on the cooled cheesecakes.  Cover and chill up to 6 hours.  Before serving, garnish each cheesecake with a few slivered almonds.

• 4 cups crushed cornflakes
• 1/4 cup finely snipped parsley
• 1 teaspoon salt
• 2 lbs. skinless, boneless chicken breast halves
• 2/3 cup bottled blue cheese salad dressing
• 4 teaspoons water
• 2 to 4 teaspoons bottled hot pepper sauce
• celery sticks
• bottled blue cheese salad dressing

Preheat oven to 425 degrees.  In a shallow bowl or pie plate combine crushed cornflakes, parsley and salt.  Cut chicken breasts into strips about 3/4″ wide and 3″ long.

In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.  Add chicken; stir to coat.  Roll chicken pieces individually in crumb mixture to coat.

Place chicken strips in a single layer in two lightly greased 15″ x 10″ x 1″ baking pans.  Bake, one pan at a time, for 18 to 20 minutes or until chicken is no longer pink and crumbs are golden.

To serve, transfer chicken to a serving platter.  Serve warm with celery sticks and additional blue cheese dressing for dipping.

YIELD:  24 servings.

• 2 eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 3/4 teaspoon sugar
• 1/2 cup condensed cream of chicken soup, undiluted
• 1 teaspoon Worcestershire sauce
• Dash ground nutmeg
• 1 cup chopped cooked chicken
• 1 cup cut fresh or frozen asparagus, thawed
• 1/3 cup chopped fully cooked ham
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup heavy whipping cream, whipped
• 1/3 cup mayonnaise

For crepe batter, beat eggs and milk in a small mixing bowl.  Combine flour and sugar; add to egg mixture and mix well.  Cover and refrigerate for one hour.

Heat a lightly greased 8″ non-stick skillet; pour 3 tablespoons batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper between.

In a small bowl, combine soup, Worcestershire sauce and nutmeg.  Set aside 1/4 cup.  Add the chicken, asparagus and ham to remaining soup mixture.  Spoon 2 tablespoonfuls over each crepe; roll up tightly.  Place seam side down in a greased 9″ square baking pan.  Spoon reserved soup mixture over crepes.  Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake at 375 degrees for 20-25 minutes.  Gradually fold cream into mayonnaise.  Spread over crepes.  Sprinkle with remaining Parmesan.  Broil 6″ from heat for 3-5 minutes or until bubbly and golden brown.

YIELD:  4 servings

• 6 cups fresh or frozen blackberries
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated lime peel

Sour Cream Pastry:

• 1 1/3 cups all-purpose flour
• 3 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 7 tablespoons cold butter, divided
• 1/2 cup sour cream
• 1/4 cup heavy whipping cream

Place the blackberries in a large bowl.  Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat.  Pour the mixture into a greased 9″ square baking dish.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly.  Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.

Roll out to fit top of baking dish; place pastry over filing.  Trim and seal edges; cut slits in top.  Melt remaining butter; brush over pastry.  Sprinkle with the remaining sugar.

Bake, uncovered, at 375 degrees for 30 minutes.  Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.  Cool for 15 minutes before serving.

YIELD:  6-8 servings

NOTE:  If using frozen blackberries, DO NOT thaw before assembling cobbler.