HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

Chilled Sweet Peach Raspberry Soup
20 oz. unsweetened frozen peaches, sliced (let thaw slightly)
1/3 cup sugar
1 1/2 cups water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. cornstarch dissolved in 3 Tbsp. water
3/4 cup fruity white wine
2 ripe peaches
sour cream, for garnish
1 cup fresh raspberries, for garnish
In a saucepan, combine sugar, water, cinnamon and nutmeg and bring to a
boil. Boil for one minute. Add the cornstarch and stir until the mixture
thickens and boils. Stir in wine, and transfer mixture to a bowl.
Puree frozen peaches in a food processor and add to a bowl. Cut the
fresh peaches into thin slices and add to the soup. Cover and refrigerate.
When ready to serve, garnish the soup with a dab of sour cream and
several raspberries.

Corn Chowder

Makes: 4 Servings

Ingredients

1 cup Sliced leek or onion

1 cup Sliced carrot

1 small Baking potato cubed

1 cup Defatted chicken broth

2 cup Evaporated skim milk

1 cup Frozen whole kernel corn

2 tbsp Chopped parsley

Salt & pepper to taste

Preparation

1. In medium saucepan, combine leek, carrot and potato with chicken

broth. 2. Cover and simmer 10 minutes or until vegetables are tender.

3. Puree then add milk and corn. Heat without boiling, to serving

temperature. 4. Season to taste with salt and pepper. 5. Serve

sprinkled with parsley.

MEXICAN FUDGE

2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. Mexican Salsa
3 eggs

In medium bowl, combine cheddar and Monterey Jack cheeses. In small bowl,
combine salsa and eggs until thoroughly blended. Place 1/2 of cheese mixture in
9″x9″x2″ pan. Pour salsa mix over cheese. Top with remaining cheese. Bake at
350 degrees for 30 minutes. Let stand 5 minutes. To serve, cut into small
squares and serve on top of tortilla, nacho or corn chips.

Tofu Cream Dressing

Ingredients:
1/2 lb (225 g) of soft or silken tofu (one half tub)
2 tbsp (30mL) lemon juice
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/4 tsp (2g) salt (for cooking tofu)
Instructions:
If you are on a special diet, this may be helpful.
Use the dressing like any other for salads, etc.
Corn-Free, Dairy-Free, Egg-Free, Low-Fat,
Low-Sodium, Wheat-Free
Boil 2 cups (480mL) of water with 1/4 tsp (2g)
salt. Drop in tofu and return to boil. Remove
from heat and allow to stand for 2 minutes.
Place the block of partially cooked tofu,
lemon juice, and 1/4 tsp salt (2g) i
n a blender or food processor and
blend until smooth. Chill until used.
Makes 8 servings.
* Allergy notes:
People following a corn-free diet should avoid
iodized salt since it contains dextrose, which
should be avoided by those allergic to corn.
Nutrition Facts:
Calories: 18, Protein: 2 g, Fat: 1 g,
Carbohydrates: 1 g, Sodium: 136 mg,
Cholesterol: 0 mg

BARBEQUED HOT DOGS

Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly

Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in
and simmer. Great sauce for sweet and sour meatballs, too.

Barbecued Meatballs

Makes 30 small meatballs

1 1/2 cups chili sauce
1 cup grape, or apple, jelly
3 tsp. brown spicy mustard
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. salt

1. Combine chili sauce, jelly, and mustard in slow cooker. Mix well.

2. Cover. Cook on High while preparing meatballs.

3. Mix together remaining ingredients. Shape into 30 balls. Place in
baking pan and bake at 400 degrees for 15-20 minutes. Drain well. Spoon
into slow cooker. Stir gently to coat well.

4. Cover. Cook on Low 6-10 hours.

Variations:
1. To increase flavor, add 1/4 tsp. pepper, 1/4 tsp. Italian spice, and a
dash of garlic powder to the meatball mixture.

2. Use Italian or seasoned bread crumbs in meatball mixture. Add 1 tsp.
Worcestershire sauce and 1 1/2 Tbsp. fresh parsley to meatball mixture.

3. Make meatballs larger and serve with rice or noodles.

Halloween Recipes

Haunted Hayride Apples

1/4 cup seedless raisins
1/4 cup coarsely chopped walnuts
1/4 cup brown sugar
1/4 teaspoon ground cinnamon (optional)
dash nutmeg (optional)
4 firm, tart apples (such as Granny Smith)

1. Preheat the oven to 350°F.

2. In a small bowl, mix the raisins, walnuts, brown sugar, cinnamon and nutmeg together.

3. Wash and core the apples using an apple corer or a small knife.

4. In a baking dish, arrange the apples with the tops up. Fill each apple with one-fourth of the raisin mixture.

5. Pour water into the baking dish to the depth of 1/2″.

6. Bake for 30 to 40 minutes. Baste the apples once or twice with the cooking liquid. The apples are done when they still hold their shape and yield to a knife when pierced. Serve the apples when they are cooled slightly.

7. To warm in the microwave: Place the apple in a microwave-safe dish and microwave on low for 1 minute at a time, until warm. Caution: Parts of the apple can get very hot!

Serving Size: 1 apple

Halloween Recipes

Coffin Sandwiches

2 slices whole wheat bread
3 slices OSCAR MAYER Smoked Ham
1 KRAFT Singles
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf

CUT bread slices into coffin shapes.
LAYER with sliced meat, Singles, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired.
CUT sandwich into coffin shape using coffin template and sharp knife. (Click here to print template.) For an even stronger template, trace the template onto a piece of cardboard and cut out.

Chocolate Peanut Butter Coated Apples

A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don’t discount them for other holidays and occassions! Simply change the color of the sprinkles or other decorations to fit the season or event.

Editor’s note: For children with allergies to peanuts, replace the peanut butter chips with butterscotch or mint for a different twist!

You will need:
12 wooden ice cream sticks
12 medium apples, stems removed
1 package (10 ounces) peanut butter chips
1/2 cup vegetable oil
2/3 cup confectioners’ sugar
2/3 cup cocoa

Optional for decorating apples:
chopped peanut butter chips
chopped or mini chocolate chips
chopped vanilla chips
flaked coconut
colored spinkles
chopped nuts

What you do:
Insert wooden stick into each washed and dried apple. Cover a baking sheet or tray with waxed paper.

In a medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on high 1-1/2 minutes or until chips are softened. Stir until melted.

Stir together confectioners’ sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on high 1 minute or until very warm.

Dip apples into mixture, twirling to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds). Roll coated apple in chopped chips or coconut if desired, or sprinkle toppings onto apples. Allow to cool on prepared baking sheet or tray.

Yield: one dozen apples.