Recipes - MICROWAVE SPAGHETTI SQUASH CASSEROLE

1 spaghetti squash (3-3 1/2 lbs.)
4 whole tomatoes, peeled, seeded and cooked, or 1 can chopped tomatoes
3 tbsp. olive oil
2 cloves garlic, minced
1 tsp. salt
Pepper to taste
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1/4 c. chopped scallions (green onions)
Grated Parmesan for garnish

Prick the squash in 3 or 4 places with a fork and place on plate, loosely
covered with microwave-safe plastic wrap, and cook at full power (650-700
watts) for 9 minutes. Let stand still covered for
another 5 minutes. Place 1 tablespoon olive oil on micro-safe plate and cook
2 minutes at full power. Add the garlic and cook 3-4 minutes until crisp.
Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp
and transfer to a 2 1/2-quart casserole (microwave safe).

Recipes - Creamy Strawberry-Banana Tart
Makes 10 servings

Ingredients
1 package (16 ounces) frozen unsweetened whole strawberries, thawed
2 tablespoons plus 1-1/2 teaspoons frozen orange juice concentrate,
thawed and divided
1/4 cup sugar
1 envelope unflavored gelatin
3 egg whites, beaten
1 package (3 ounces) soft ladyfingers, split
4 teaspoons water
1/2 container (8 ounces) frozen reduced-fat nondairy whipped topping,
thawed
1 medium banana, quartered lengthwise and sliced
1 teaspoon multi-colored decorator sprinkles (optional)

1. Place thawed strawberries and 2 tablespoons orange juice
concentrate in blender container or food processor bowl. Blend or
process until smooth.
2. Stir together sugar and gelatin in medium saucepan. Stir in
strawberry mixture. Cook, stirring frequently, until boiling.
3. Stir about half of mixture into beaten egg whites. Return all to
saucepan. Cook, stirring constantly, over medium heat about 2 minutes
or until slightly thickened. (Do not boil.)
4. Pour into bowl. Refrigerate 2 to 2-1/2 hours or until mixture
mounds when spooned, stirring occasionally.
5. Cut half of ladyfingers in half horizontally. Place around edge of
9-inch tart pan with removable bottom. Place remaining ladyfingers
into bottom of pan, cutting to fit.
6. Stir together remaining 1-1/2 teaspoons orange juice concentrate
and water. Drizzle over ladyfingers.
7. Fold thawed dessert topping and banana into strawberry mixture.
Spoon into ladyfinger crust. Refrigerate at least 2 hours. Sprinkle
with multi-colored sprinkles, if desired. Cut into 10 wedges to
serve.

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CHINESE UPSIDE DOWN CASSEROLE

1 lb. ground meat or left over chicken
1 lg. onion, chopped (coarse)
1 c. celery, chopped (coarse)
1 sm. can water chestnuts, chopped
2 or 3 tsp. dehydrated onion soup
1/2 tsp. pepper
1 can mushroom soup, undiluted
1 can Chinese noodles
1 can bean sprouts (optional)

Brown meat, add onions, celery and water chestnuts. Stir and cook until
crisp and tender (avoid over cooking). Add soups and pepper; stir until well
mixed. Put in casserole, top with noodles. Bake at 350 º for 25 minutes.

Red, White, and Blue No bake cheesecake

Servings: 8 servings
Category: Dessert - Cheesecake

Ingredients:
2 8-ounce packages cream cheese, softened
1/3 cup sugar
2 tablespoons lemon juice (optional)
1 8-ounce carton frozen whipped topping, thawed and divided
1 6-ounce graham cracker pie crust Fresh strawberry halves
Whole fresh blueberries
Instructions:
Beat cream cheese, sugar and lemon juice in large bowl
with electric mixer on medium speed until blended well.
Gently stir in 2 cups whipped topping.
Spoon into crust. Refrigerate 3 hours or until set.
Spread remaining whipped topping over cheesecake.
Arrange strawberries and blueberries in rows on top of
cheesecake to resemble flag. (Or, arrange fruit in other
desired design on top of cheesecake.)
Store leftover cheesecake in refrigerator.

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Pesto-Cheese Fondue

1  cup lightly packed basil leaves
1/2  cup chopped walnuts
1/2  cup finely shredded Parmesan cheese (2 ounces)
2  tablespoons finely shredded Romano cheese
2   medium cloves garlic
1/2  cup extra-virgin olive oil
2  cups all-purpose flour
2  teaspoons baking powder
1  teaspoon salt
1/4  cup shortening
1/4  cup black olives, pitted and finely chopped
3/4  cup milk
1-1/2  cups finely shredded fontina cheese (6 ounces)
1-1/2  cups finely shredded Swiss cheese (6 ounces)
1/2  cup finely shredded Romano cheese (2 ounces)
3  tablespoons all-purpose flour
1  cup dry white wine
Cherry tomato halves, fresh snow peas, Belgian endive leaves, french-
fried potatoes, or other vegetables (optional)

Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and
garlic in a food processor bowl or blender container. Cover, and
process or blend until paste begins to form, stopping the machine
several times to scrape the sides. With machine running slowly,
gradually add olive oil, and blend or process until consistency of
soft butter. Add salt and pepper to taste. Cover and chill 1/4 cup
of the pesto for another use, such as to toss with pasta or spread
over garlic toast.

Stir together the 2 cups flour, the baking powder, and salt in a
medium mixing bowl. Cut in shortening with a pastry cutter or fork
until mixture resembles coarse crumbs. Stir in olives. Make a well
in the center of the dry mixture, and add milk all at once. Stir
with a fork until mixture is just moistened.

Turn dough out onto a lightly floured surface. Quickly knead, by
gently folding and pressing the dough 10 to 12 strokes or until it
is nearly smooth.

Roll out dough to a 16x8-inch rectangle, and cut lengthwise into
thirty-two 1/2-inch-wide strips. For each breadstick, twist two
strips together. Place on an ungreased baking sheet. Bake in a 450
degree F oven for 10 minutes or until golden.

Meanwhile, bring shredded cheeses to room temperature; toss with the
3 tablespoons flour; set aside. Heat wine in a large saucepan over
medium heat until small bubbles rise to the surface. Just before the
wine boils, reduce heat to low and stir in cheese mixture a little
at a time, stirring constantly and making sure the cheese melts
before adding more. Cook and stir until mixture bubbles gently.

Transfer mixture to fondue pot. Spoon 3/4 cup of the pesto in spiral
pattern on top of cheese mixture; gently cut through cheese to
marble. Keep mixture bubbling gently over a fondue burner.

Serve with warm bread sticks and/or cherry tomato halves, fresh snow
peas, Belgian endive leaves, french-fried potatoes, or other
vegetables for dipping. Makes 2 cups (16 servings).(Nutrition facts
include 1 bread stick per serving.)
Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24
hours.

Famous Recipes

Cheesy Crabmeat Wontons

4 ounces Neufchatel cheese, softened (light cream cheese)or regular
1/2 cup light ricotta cheese
1/2 tsp. low sodium soy sauce
1 cup minced fresh chives
1/2 pound fresh lump crabmeat, drained
2 egg whites
1 tsp. water
1 (16 oz) package fresh wonton skins
olive oil flavored cooking spray
1/2 cup balsamic vinegar
1/3 cup water
2 Tbsp. finely shredded pickled gingerroot

Place neufchatel cheese, ricotta cheese, and soy sauce in a food
processor and blend well. Stir in chives and crabmeat. Combine egg
whites and 1 teaspoon water in a small bowl. Place 1 teaspoon ofcheese
mixture in top corner of each wonton skin. Shape into
traditional wonton shape: Fold top point of wonton skin over
filling; tuck point under filling. Role once toward center, covering
filling and leaving about 1 inch unrolled at bottom of skin. Mosten
remaining corners with egg white mixture; bring corners together
into wonton shape, and overlap. Press edges together to seal. Place
on a baking sheet covered with cooking spray. Repeat with remaining
ingredients. Cook wontons in boiling water 3 minutes or until
tender. Cook in batches so you don't over crowd. Drain; coat with
cooking spray and arrange on serving platter. Combine vinegar, water
and gingerroot for sauce and serve with wontons.

Makes about 7 dozen wontons, or 21 servings of 4 wontons each.

Famous Recipes

Apple Recipes - Monkeying Around in the Kitchen -
Recipes to Make with Kids

These recipes from Knouse Foods are fun to make and even more fun to eat.
Try them with your favorite kids.

PEACH GLEN, Pa., June 13

Cooking with kids doesn’t have to turn your kitchen into a zoo, but it can
be more fun than a barrel of monkeys.

It also provides a great opportunity for learning, talking, and creativity.

The apple experts at Knouse Foods are pleased to bring you these fun and
tasty ideas for creating great food and even better memories in the kitchen
with kids.

Monkey Bread
Best served warm and pulled apart in sweet, sticky chunks, this version of
the classic cinnamon sweet bread is spiced up with the savory flavor of apple
butter.

Ingredients:
2 cans refrigerated biscuits
2/3 c. sugar
2 Tbsp. cinnamon
1/2 c. butter
1/2 c. brown sugar
1/2 c. sugar
1/2 c. Musselman’s Apple Butter

Separate biscuits and cut in quarters. In a bowl, combine sugar and
cinnamon. Roll biscuit pieces in cinnamon sugar to coat, and drop them
in a greased Bundt pan. Make sure they are distributed evenly.
On the stove top, heat the butter, brown sugar and sugar to a boil until
sugar is dissolved. Remove from heat and stir in apple butter. Pour mixture
over the dough, and bake in a pre-heated 3500 oven for 30 minutes. Let stand
10 minutes, turn upside down onto serving plate, and remove pan. Serves 8 to
12.

Pocket Fruit Pies
Here’s a simple snack that’s full of fruit and flavor! This recipe makes
4 servings.

Ingredients:
4 8-inch flour tortillas
1 c. Lucky Leaf Apple Pie Filling
1/4 teaspoon ground cinnamon
2 tablespoons chopped walnuts (optional)
1/8 teaspoon ground nutmeg
2 tablespoons milk

Warm tortillas in microwave for 5 seconds.
Place 1/4 c. pie filling on each tortilla. In a small bowl, stir together
nuts, cinnamon and nutmeg. Sprinkle over filling. Roll up the tortillas. Place
on an ungreased baking sheet and make small slashes to allow steam to escape.
Brush with milk and sprinkle with additional sugar, if desired. Bake at 3500
for 8 to 12 minutes or until lightly brown. Allow to cool slightly before
tasting. Serve warm or cold.
For an even “cooler” treat, try a Fruity Milk Shake. In blender, combine
4 scoops vanilla ice cream, 1/2 cup milk, and 1/2 cup Lucky Leaf Cherry Pie
Filling. Blend until smooth, and serve with whipped cream and cherry garnish.
Serves 2.
For more recipes, visit http://www.knouse.com , home of Musselman’s Apple
Butter, Musselman’s Apple Sauce, and Lucky Leaf Pie Fillings.

SOURCE Knouse Foods
Web Site: http://www.knouse.com

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