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PAGE 102

CHERRY CORDIAL COOKIES

1 package (about 18 oz.) cherry cake mix
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 eggs
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate MINI CHIPS
GLAZE (recipe follows)

Heat oven to 350°F. In large bowl combine cake mix, butter and eggs; beat well. Stir in small chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle MINI CHIPS GLAZE onto cooled cookies; allow to set. About 4 dozen cookies.

MINI CHIPS GLAZE: In small microwave-safe bowl, place 1 cup MINI CHIPS Semi-Sweet Chocolate with 3 tablespoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH additional 15 seconds or until chocolate is melted and mixture is smooth when stirred. Use immediately.

PEANUTTY ROCKY ROADS

2 cups (12-oz. pkg.) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
1 cup HERSHEY'S Milk Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract
Dash salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1-1/2 cups miniature marshmallows

1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Place small chocolate chips and milk chocolate chips in large microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in sweetened condensed milk, vanilla and salt; blend well. Fold in peanut butter chips and marshmallows. Immediately spread mixture into prepared pan.
3. Refrigerate about 2 hours or until firm. Use foil to lift candy out of pan; peel off foil. Cut candy into squares. About 5 dozen pieces.

COCONUT RAISIN DREAM BARS

Ingredients:

ž Cup butter
ž Cup sugar
1ź Cups of all-purpose flour
3 Tablespoons heavy cream
1˝ Cups walnuts
1 Cup flaked coconut
˝ Cup chocolate chips
˝ Cup plump raisins
br> Preparation:

Preheat oven to 350 degrees. Beat ˝ cup butter and ź cup sugar in medium bowl until creamy. Add flour and blend. Press into bottom of 9x9x2 pan. Bake for 15 minutes or until edges turn golden.
Heat ˝ cup sugar, ź cup butter and cream in saucepan, stirring until melted. Add nuts and set aside.
Sprinkle chocolate chips, raisins and coconut on crust. Top with nut mixture. Bake 20 minutes or until golden-brown. Cool for at least 30 minutes. Cut into squares.

ULTIMATE CRISPY BARS

Ingredients:

2-10 Ounce package miniature marshmallows
2-12 Ounce boxes Crisp cereal
8 Tablespoons margarine
1 Can sweetened condensed milk
1-14 Ounce package caramels
1/2-Cup margarine
1-Cup semi sweet chocolate chips

Preparation:

Melt 4 tablespoons of margarine in microwave for 30 seconds. Add 1 package of marshmallows, heat for 1 1/2 minutes on high. Stir until melted; add 1 box of Crisp cereal. Press into buttered jellyroll pan. Place 1/2 cup of margarine, milk and caramels in microwave bowl, heat for 2 minutes on high. Stir, keep heating at 30-second intervals until caramels are melted and will stir smooth. Spread on crispy layer. Sprinkle with 1 cup of chocolate chips. Make second crispy mixture and pat on top. Let set up and enjoy!

ANOTHER CROCK POT VEGETABLE SOUP

Ingredients:

1 lb. boneless round steak (or stew meat) cut into 1/2" cubes
1 can (14 ˝ oz.) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 medium carrots, sliced
3 beef bouillon cubes
1 tsp. McCormick's All Purpose Seasoning
1/2 t salt
1/8 t pepper
1 1/2 cup frozen mixed vegetables

Preparation:

In slow cooker, combine the first 12 ingredients. Cover and cook on HIGH for 6 hours. Add vegetables. Cover and cook on HIGH for 2 hours longer or until the meat and vegetables are tender.

JAPANESE RIBS

Ingredients:

1 slab pork ribs cut in half
1 cup chopped green onions
1 1/2 Tbsp. sesame seeds
2 Tbsp. sugar (heaping)
1/2 tsp. black pepper
1 tsp. garlic powder
1/4 cup soy sauce

Preparation:

Mix the green onions, sesame seeds, sugar, pepper, garlic and soy sauce together. Place ribs in baking dish and pour sauce, covering all ribs evenly. Bake in a 350-degree oven for 45 to 60 minutes. Cut ribs and serve immediately.

ANOTHER SHRIMP STIR-FRY

Ingredients:

1/2 teaspoon cayenne pepper, mixed
1 lb. medium raw shrimp, peeled and diveined
2 Tablespoons Crisco Puritan Canola Oil
3 large garlic cloves, minced
3/4 cup sliced green onions
1 1/2 cups (5 oz.) pea pods, strings removed
4 cups assorted vegetables
1 1/2 Tablespoons chicken broth

Preparation:

Mix salt and cayenne pepper. Toss shrimp with salt and pepper mixture to coat. Heat oil in large non-stick skillet.
Add shrimp and stir over high heat 2 to 3 minutes. Remove to a side dish with slotted spoon.
Add garlic and green onions to skillet and stir over medium heat one minute.
Add pea pods, assorted vegetables and chicken broth to pan and stir over medium heat 3 to 4 minutes, or until the vegetables are "crisp tender."
Return shrimp to pan and cook, stirring 1 to 2 minutes.
Season to taste and garnish with your favorite fresh herb sprigs. Serve over rice.

SAUTEED SCALLOPS WITH LEMON SAUCE

2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped

Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine, lemon juice and lemon zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately.

FETTUCINI WITH BROCCOLI

1 pound fettuccini
1 cup evaporated milk
2 Tbsp. butter
2 cloves garlic, minced
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese

Cook fettuccini until just al dente. Drain fettuccini and return to pot. Add remaining ingredients, mix well and cook on low heat until nice and warm then serve. How easy can you get? Peel the skin off of the broccoli stalks and cut them into thin, crunchy slices like water chestnuts.

ANOTHER BAKED ALASKA

1 quart ice cream in block form
1 one inch thick piece of sponge cake
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar

Make sure cake is larger on all sides than ice cream block. Place cake on piece of tinfoil. Place ice cream block on top of cake. Cut cake so that it is approximately 1 inch wider than ice cream on all sides. Cover cake/ice cream combination and freeze for one hour or until firm. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add sugar and beat into stiff peaks. Place cake and ice cream on baking sheet. Spread egg white and sugar mixture all over cake and ice cream and seal at edges all around. Bake in 450 degree oven for about 3 - 4 minutes until golden brown. Slice and serve right away.

EASY SOUTHERN STYLE CHICKEN GRAVY OVER BISCUITS

1 cup skim milk
1/4 cup cornstarch
1 tablespoon garlic salt
1 14.5 ounce can chicken broth
Dash of pepper
3 (8 ounce) cans mixed vegetables, drained
1 1/2 pounds skinless, boneless chicken (cooked and cut into bite sized pieces)

Put the milk, cornstarch, salt and chicken broth into Dutch oven. Mix well before turning on heat, dissolving cornstarch completely. Turn heat on medium. Add drained mixed vegetables and cooked bite sized pieces of chicken. Stir occasionally and cook approximately 10 to 12 minutes or until mixture is creamy. Serving Size: 1/2 cup. Serve over two biscuits.

EASY CAJUN SAUTEED SHRIMP

1 1/2 Pounds Large Shrimp, peeled and deveined
1 Teaspoon Paprika
3/4 Teaspoon Dried Thyme
3/4 Teaspoon Dried Oregano
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper, or to taste
Vegetable Oil Spray

Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat a large nonstick skillet over medium-high heat until hot, spray with vegetable oil spray. Add shrimp, saute 5 minutes or until shrimp pink and cooked through.

EASY DO IT YOURSELF MICROWAVE POPCORN

1. Get a small brown paper bag - lunch size will do nicely.
2. Put 1/4 to 1/3 cup plain old popping corn in the bag. Fold over the bag opening to seal tightly yet leave plenty of space inside the bag.
3. Put the sealed paper bag in the microwave oven and microwave at the same settings used for commercial bags of popcorn. You may need to experiment with the timing.
4. The popcorn pops perfectly with no salt, oil, butter or grease. Of course, if you like those things on your popcorn, you can just add them on.

SWEET POTATO PRALINES

3 cups sugar
1/2 cup liquid brown sugar
1 cup evaporated milk
1 17oz. can sweet potatoes, drained & mashed
dash of salt
2 cups pecans, small halves or broken large

In a 4 qt glass mixing bowl, combine; sugar, brown sugar, milk, mashed sweet potatoes and salt, mix well. Micro on high 24 minutes until mixture reaches soft ball stage.
When sweet potato mixture has reached soft bal stage, add pecans; mix well. Drop onto foil. Cool.

COCONUT PRALINES

3 cups sugar
2-1/2 cups coconut
1 cup milk
1 tbs. butter

Boil sugar, coconut and milk until soft ball stage. Remove from heat, add butter and beat until mixture begins to sugar. Drop in small mounds on wax paper. Makes 3 dozen.