STRAWBERRY CRANBERRY CHRISTMAS SALAD

STRAWBERRY CRANBERRY CHRISTMAS SALAD

1 can whole berry cranberry sauce
2 c. boiling water
2 regular size pkgs. strawberry Jello
1 (16 oz.) pkg. frozen strawberries, partially thawed
1 sm. can crushed pineapple
2 c. mashed bananas
8 oz. carton sour cream
1/2 c. chopped pecans

Mix boiling water and Jello until thoroughly dissolved, add all of

the other ingredients except the sour cream and nuts. Pour 1/2 of

the mixture into a dish and place in the ice box until well set.

Leave the other 1/2 mixture sitting out where it will not congeal.

When the first 1/2 is well set, mix the nuts and sour cream and

spread over it. Then gently pour the remaining half of the Jello

mixture over the sour cream and refrigerate until firmly set.

(From Annie's Kitchen)

Savory Beef Burgundy

Savory Beef Burgundy

4 lbs lean beef -- cubed
1 cup red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon -- diced
2 cloves garlic -- crushed
1 onion -- diced
1 lb mushrooms -- sliced
1/3 cup flour

Marinate beef in wine, oil, thyme, and pepper four hours
at room temperature or overnight in refrigerator. In
large pan, cook bacon until soft. Add garlic and onion;
saute until soft. Add mushrooms and cook until slightly
wilted. Drain beef, reserving liquid. Place beef in slow
cooker. Sprinkle flour over the beef, stirring until well
coated. Add mushroom mixture. Pour reserved marinade over
all. Cook on LOW .

Sausage Cheese Balls

Sausage Cheese Balls

Makes 5 dozen.

1 lb. hot sausage
4 cups grated sharp Cheddar cheese (1 lb.)
3 cups Bisquick

Combine ingredients and shape into walnut sized balls. Bake on cookie sheet at 400oF for 10-15 minutes. Sausage cheese balls may be frozen before or after baking. Serve hot.

LAYERED FRUITCAKE WITH CARAMEL FROSTING

LAYERED FRUITCAKE WITH CARAMEL
FROSTING

1/2 c. butter, softened
1 c. sugar
5 eggs
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cocoa
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 c. milk
1 c. chopped orange slice candy
1 c. chopped pecans
1/2 c. peach preserves
1/2 c. cherry preserves
1/2 c. red plum jam
1/2 tsp. each vanilla, almond, butter & lemon flavorings
1/2 c. peach preserves
1 tbsp. water
Caramel Frosting
Chopped pecans


Cream butter; gradually add sugar, bating well at medium speed of electric mixer.
Add eggs, 1 at a time, beating well after each addition.
Combine flour and next 7 ingredients, reserving 2 teaspoons to dredge chopped orange
slice candy and 1 cup pecans. Add flour mixture to creamed mixture alternately with
milk, beginning and ending with flour mixture.
Dredge orange candy and pecans in reserved flour mixture; add to cake batter. Stir
in 1/2 cup peach preserves, cherry preserves, plum jam, and flavorings.
Pour batter into 3 greased and floured 8" cake pans. Bake at 300 degrees for 1 hour
or until wooden pick comes out clean. Cool in pans 10 minutes; remove from pans and
cool.
Combine 1/2 cup peach preserves and water. Spread between layers; spread top and
sides with caramel frosting. Press chopped pecans on sides. 1 c. whipping cream
Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring
constantly, until sugar melts and syrup is light golden brown.
Combine remaining 2 cups sugar and whipping cream in a medium saucepan; heat to boiling.
Add caramelized sugar slowly to whipping cream mixture (the mixture will lump, becoming
smooth with cooking). Cook over medium heat 15 to 20 minutes stirring frequently
until soft ball stage (234 degrees). Cool 5 minutes. Beat frosting mixture to almost
spreading consistency, and spread on cooled cake. Enjoy.

Hot Buttered Cranberry Punch

Hot Buttered Cranberry Punch

Ingredients:

3/4 cup brown sugar
4 cups water
1/4 tsp. each salt, nutmeg, ground cloves
1/2 tsp. each cinnamon, allspice
2 cans jellied cranberry sauce
1 qt. pinepple juice cinnmon sticks butter

Directions;
In CrockPot, combine brown sugar with water, salt, nutmeg, cinnamon,
allspice and cloves. Break up cranberry sauce with fork. Add cranberry
sauce and pineapple juice to pot. Cover and heat on Low 3 - 4 hours. Serve
hot in individual mugs with cinnamon sticks. Dot each mug with butter.

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DIABETIC TINY PEAS AND PEARL ONIONS

DIABETIC TINY PEAS AND PEARL ONIONS

Yield: 6 servings

Source: "1,001 Delicious Recipes for People with Diabetes"
via The Diabetic Gourmet Daily Recipe Mailer

Note: Mint and dill offer refreshing flavor and are
often used together in Mediterranean dishes.

INGREDIENTS

1 package (8 ounces) frozen tiny peas
1/2 package (16-ounce size) frozen small whole onions
1/4 cup water
2-3 teaspoons margarine
1/4 - 1/2 teaspoon dried mint leaves
1/4 - 1/2 teaspoon dried dill weed
Salt and pepper, to taste

DIRECTIONS

Heat peas, onions, and water to boiling in medium saucepan;
reduce heat and simmer until vegetables are tender, 8 to 10
minutes. Drain. Add margarine and herbs to vegetables, stirring
until margarine is melted. Season to taste with salt and pepper.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 63, Fat: 1.4 g, Cholesterol: 0 mg,
Sodium: 57 mg, Protein: 2.5 g, Carbohydrate: 10.4 g

Diabetic Exchanges: 1 Bread/Starch

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

3 sweet potatoes, cooked and mashed

1 tablespoon unsalted butter
2 eggs

1 cup evaporated milk

3/4 cup light brown sugar

1/2 cup corn syrup

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup pecans, chopped

1 pint whipping cream

3 tablespoons confectioners' sugar

1 pie crust

Place crust in lightly greased pie tin.

Filling: Whisk together 1 cup of sweet potatoes and 1 tbsp. Butter. In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs. In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.

Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375°F for 35-45 minutes (until tester comes out clean). Let pie cool.

To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.

Apple Granola Bars

Apple Granola Bars

1/2 cup brown sugar; packed
1/4 cup butter or margarine; softened
1/3 cup applesauce
1 egg
1/2 cup whole wheat flour
1 cup granola
1/4 teaspoon baking soda
1/4 teaspoon ground allspice; or to taste
1/2 cup dried apples; finely chopped

Preheat oven to 350 degrees; coat an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, combine brown sugar and margarine; beat well. Add applesauce and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, granola, baking soda and allspice; blend well. Stir in apples. Spread batter in prepared pan.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely; cut into bars.

　

　

　

Recipe source: Cookie Recipes yahoo group, submitted by Jackie Austin

Sugar And Glazed Nut Brie

Sugar And Glazed Nut Brie

Serve this cheese dip hot with crackers and apple/pear slices.

- 2 tablespoons firmly packed brown sugar
- 2 tablespoons coarsely chopped pecans or almonds
- 1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
- 1 firm-ripe whole brie cheese (8 ounce)
- Crackers
- Apple and pear slices

1. Stir together the brown sugar, chopped pecans and brandy.
2. Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.
3. Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer.

Pistachio Cream Cheese Cookies

Pistachio Cream Cheese Cookies

1 cup butter
8 ounces cream cheese
1 cup sugar
1 teaspon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1-3/4 ounce package pistachio instant pudding and pie filling
2 1/4 cups flour

Cream together butter, cream cheese sugar and vanilla till fluffy. Add egg. in separate bowl combine salt, baking powder, instant pudding and flour. add to creamed mixture and mix well.

Cover with plastic wrap and refrigerate one hour. Shape into elongated ovals.

Bake at 350 degrees 10 to 12 minutres. Remove from baking sheets and cool completely. Melt 6 ounces of semi-sweet chocolate chips and 1 teaspoon shortening and drizzle over cooled cookies

Cobb Rollups

Cobb Rollups

Mr. Food
The combo of the turkey, bacon and crunchy broccoli slaw make this rollup a step above the rest. It’s got the taste of a cobb salad but it’s much more fun to eat!

Serves: 6
Ingredients
* 1 package (6) sundried tomato basil wraps
* 6 tablespoons mayonnaise
* 3 cups broccoli slaw
* 12 deli slices (1 ounce each) smoked turkey breast
* 18 thin slices fully cooked bacon (I used turkey bacon)

Instructions
1. Place the wraps on a cutting board. Spread 1 tablespoon mayonnaise over
each wrap. Sprinkle 1/2 cup broccoli slaw in the center of each wrap; place 2 slices of smoked turkey over the slaw; top each with 3 slices of bacon.

2. Fold in the sides of each wrap, covering half of the bacon. From the end closest to you, roll up each wrap firmly, rolling away from you. Cut each wrap in half and serve immediately, or roll each in wax paper and refrigerate until ready to serve.

　

　

Recipe source: Make it all Recipes yahoo group, submitted by Laura Brown

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Seasoned Sage Grilled Potato Packet

Seasoned Sage Grilled Potato Packet

Season two types of potatoes with herbs and seasonings for a no-fuss side
dish from the grill.

Prep Time: 1 Hr 5 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings

4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
2 tablespoons firm butter or margarine
1/2 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
2 tablespoons chopped fresh chives

1. Heat coals or gas grill for direct heat. Cut 18x12-inch piece of
heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut
butter into small pieces; sprinkle over potatoes. Sprinkle with sage,
paprika and seasoned salt.

2. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch
fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packet over medium heat 40 to 50 minutes, rotating packet
1/2 turn after about 20 minutes, until potatoes are tender. Cut large X
across top of packet; fold back foil. Sprinkle with chives.

High Altitude (3500-6500 ft):
Grill over medium-low heat.

Source: Pillsbury.

Cherry Christmas Coffee Bread

Cherry Christmas Coffee Bread

It's an edible Christmas tree--the baubles are green and red candied cherries.

3/4 cup milk
1/4 cup water
1 egg
1/4 cup margarine or butter, cut up
3-1/2 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1 cup dried tart cherries
1/2 cup sugar
1 tablespoon bread flour
1 teaspoon ground cinnamon
3 tablespoons margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries

1. Add the first 9 ingredients to the bread machine pan according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3 tablespoons margarine or butter until crumbly. Set aside.

3. Divide the dough in half. On a lightly floured surface, roll 1 half into a 12x6-inch rectangle. Sprinkle the rectangle with one-half of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape. Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.

4. Repeat with remaining dough, forming another tree shape on a second baking sheet. Cover; let rise in a warm place about 30 minutes or until nearly double.

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.

6. In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries. Makes 16 servings.

Crockpot Mexican Mix

This is cooking in the crockpot as I am typing! It smells so good and I had to have a little sample....it is going to be great! I am using multi-gran sandwich thins instead of taco shells or pita bread, but will be good whatever you put it on! I think I will put a little tomato and maybe just a tiny dollop of sour cream too!!

Enjoy!

hugs,

peg

Crockpot Mexican Mix

2 lbs. stew meat
1 (1.25-oz.) pkg. taco seasoning mix
1/3 cup water
Taco shells or pita pockets

Place stew meat, which has been cut into small pieces, in the slow cooker. Pour taco seasoning mix over meat and add water.
Cook on Low for 6-8 hours.

Spoon filling mixture into hard or soft taco shells or pita pockets.

Serves 4-6

　

Recipe source: Cooking with Terry yahoo group, submitted by Jackie Austin.

　

PEG’S NOTE:

I bet this would really be great served over mashed potatoes or rice too.

Apple/Sausage/Sweet Potato Casserole

Apple/Sausage/Sweet Potato Casserole

1 lb. seasoned lean bulk pork sausage
1/4 cup water
1 can (23 oz) sweet potatoes, drained and thickly sliced
1/4 to 1/2 cup packed brown sugar
1/4 cup butter or margarine
3 medium apples (red cooking variety), cored

Form sausage into patties; brown in a skillet and drain. Place patties in bottom of an ungreased 2-qt casserole. Add water. Layer thick slices of sweet potatoes over sausage. Sprinkle with sugar; dot with half the butter. Cut unpeeled apples into 1/2-inch slices; layer over all. Dot with remaining butter. Cover and bake at 350 for 30 minutes. Uncover; bake 15 minutes longer.

CINNAMON PEARS

CINNAMON PEARS

3 medium-size ripe pears (about 1 1/4 pounds), peeled, cored, and sliced
1/2 cup water
2 Tbsp. red cinnamon candies
2 tsp. sugar
1/4 tsp. ground cinnamon

Combine all ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 to 15 minutes or
until pears are tender, stirring occasionally.
Remove from heat, and let cool.
Transfer mixture to an airtight jar.
Cover and chill.
Serve with a slotted spoon.

Potato Pie

Potato Pie

3 medium potatoes, cut into chunks
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon paprika
1 onion, diced
1 cup frozen peas
1 head broccoli, cut into florets
1 green pepper, diced
4 medium carrots, diced
1/2 teaspoon basil
1 cup chopped fresh tomatoes
1 bunch collards or kale, chopped
1 teaspoon salt
1 tablespoon vegetable oil

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt.
Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes.
Add collards or kale and cook for another 5 minutes.
Put vegetables into a medium baking dish. Top with mashed potatoes and sprinkle with paprika.
Bake at 350 degrees for 10 or 15 minutes and serve.
Serves 6.

http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!

~*Piper*~

Blizzard Party Mix

Blizzard Party Mix

2 cups oven-toasted cereal squares 
2 cups small pretzel twists 
1 cup dry roasted peanuts 
1 cup (about 20) coarsely chopped caramels 
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 

Spray 13 x 9-inch baking pan with nonstick cooking spray. 

Combine cereal, pretzels, peanuts and caramels in large bowl. 
Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 

Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces. 

Makes 8 servings

Sweet Potatoes

Sweet Potatoes

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Cinnamon

1 teaspoon vanilla Extract

1 (9 inch) unbaked pie Crust

Boil sweet potato

Whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. 

Add Butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. 

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife Inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Praline Yams

Praline Yams

Servings: 5 servings

1 can (40 oz.) yams

1/2 cup pecans, chopped

1/2 cup brown sugar

1/4 cup flour

1/4 cup butter or margarine, melted

1/2 tsp. Salt

Heat oven to 350°F. Place drained yams in an ungreased 2 quart casserole dish. 

Sprinkle salt over yams. 

In small bowl, mix other ingredients. 

Mix well, spinkle over yams. 

Bake 35-40 minutes, or until bubbly.

Sweet potatoes

Sweet potatoes in praline sauce

Not sure about the amount of servings

This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved

Salt

1 cup granulated sugar

1/2 cup corn syrup

1/4 cup water

3/4 cup chopped pecans

3 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat.

In a short time the sugar will begin to turn to a light golden brown.

Stir to prevent burning.

When light brown syrup is formed, immediately add the corn syrup, followed by the water.

Blend thoroughly.

Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract.

Place the potatoes in a greased baking dish.

Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.

Spaghetti Squash With Vegetables

Spaghetti Squash With Vegetables

1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 large can (28 ounces) crushed tomatoes
3-5 cloves garlic
1 tsp. Basil
1/2 tsp Oregano
1/2 tsp. Crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese Serves 6-8

Cook spaghetti squash by your favorite method and remove flesh.

Preheat oven to 375 F.

Heat olive oil in a skillet and add the onion, pepper and garlic. Saute over medium heat for about 5 minutes.

 Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.

Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.

 Top with half the cheeses, followed by the other half of the squash mixture, then the rest of the cheeses.

 Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving. 

1-2-3 Blackberry Sherbet

1-2-3 Blackberry Sherbet

tasteofhome.com

Ingredients

• 4 cups fresh or frozen blackberries, thawed
• 2 cups sugar
• 2 cups buttermilk

Directions

• In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
• Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
• Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Peach Cobbler

Peach Cobbler

1/2 C butter or margarine

1 C self rising flour

2 C sugar, divided

1 C milk

4 C fresh peaches, peeled & sliced

Melt butter in a 9x13 pan. 

In a bowl, combine flour, 1 c of sugar and milk. Mix well. 

Pour over melted butter. Do not stir. 

In a saucepan, combine peaches and remaining cup of sugar. 

Bring to a boil. 

Pour over batter. Do not stir. 

Bake at 375° for 30 minutes or untiled browned.

HOMEMADE BANANA ICE CREAM

HOMEMADE BANANA ICE CREAM

8 bananas
1 quart of cream
1/2 pound of sugar

Peal and mash the bananas. 

Put one pint of the cream on to boil in a double boiler. 

When hot, add the sugar, stir until dissolved, and stand aside to cool. 

Beat and stir the bananas to a smooth paste, add them to the cream and sugar; then add the remaining pint of cream, and turn into the freezer and freeze.

Brownie for Ice Cream Sandwiches

Brownie for Ice Cream Sandwiches

tasteofhome.com

12-15 Servings

Prep: 10 min. Bake: 10 min. + cooling

10 10 20

Ingredients

• 1/2 cup butter, cubed
• 4 ounces semisweet chocolate, chopped
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

Directions

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture.
• Pour into a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.
• Prepare according to recipe directions for Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches (recipes also in Recipe Finder). Yield: enough to make 12-15 ice cream sandwiches.

Candy Bar Ice Cream Sandwiches

Candy Bar Ice Cream Sandwiches

tasteofhome.com

Ingredients

• Brownie for Ice Cream Sandwiches
• 4 cups Snickers ice cream, softened
• 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping

Directions

• Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm.
• Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set. Wrap in plastic wrap. Freeze until serving. Yield: 12-15 servings

CHERRY NUT EASTER EGGS

CHERRY NUT EASTER EGGS

1/2 cup milk

1/2 stick butter or margarine

2 (3 ounce) packages vanilla pudding and filling (not instant)

1 (9 ounce) jar maraschino cherries

1 cup finely chopped pecans or walnuts

1 to 2 pounds confectioner's sugar

1 pound chocolate; melted

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.

Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.

Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. 

Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.

Decorate with butter cream icing.

COCONUT EASTER EGGS

COCONUT EASTER EGGS

8 ounces cream cheese -- softened

1 tablespoon butter -- softened

4 cups powdered sugar

1 cup coconut flakes

2 cups semisweet chocolate chips

1 tablespoon shortening

Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle.

Using hands dusted with powdered sugar, mold dough into small egg shapes.

Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm.

Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. 

Store in the refrigerator.

Tuna Wiggle

Tuna Wiggle

1 can cream of mushroom soup
1 can tuna fish (drained)
1 small can mushrooms, chopped and drained (optional)
1 2 lb. bag egg noodles 

Cook egg noodles as usual.

Drain and return to stove. 

Mix in soup, tuna fish, and mushrooms. 

Cook over high heat until hot. 

Remove and serve. 

Chipotle Chicken Stew

Chipotle Chicken Stew

Ingredients

Cooking spray
3 pounds skinned, boned chicken breast, cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 garlic cloves, minced
2 cups (1-inch) cubed peeled red potato (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16-ounce) cans fat-free, less-sodium chicken broth
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions

Place a large Dutch oven coated with cooking spray over medium-high heat.

Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned.

Add garlic; sauté 1 minute.

Add potato and the next 6 ingredients (potato through chiles); bring to a boil.

Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes.

Stir in cilantro.

Mexican Pork

Mexican Pork

1 lb pork boneless loin roast Cut into 1”      pieces

1 (20 oz) jar salsa

1 (4 oz) can green chilies, drained

1 (15 oz) canned black beans, Rinsed and        drained

1 c. Monterey Jack cheese

Mix pork, salsa, and chilies in 3 ½ to 4 quart slow cooker. 

Cover and cook on low heat 6-8 hours or until pork is tender. 

Stir in beans.  

Cover and cook 5 mins or until hot.  

Sprinkle with cheese.

Mexi-Beef and Noodle Skillet Supper

Mexi-Beef and Noodle Skillet Supper

1 lb extra lean ground beef
2 cups uncooked medium egg noodles
1 11 oz can whole kernel corn, drained
1 cup sliced green onions
1 cup water
1/2 cup thick and chunky salsa
1 8oz can tomato sauce
Shredded taco cheese

In a large skillet, brown beef and drain.  Stir in all remaining
ingredients (except shredded cheddar) and bring to boil.  Reduce
heat to simmer and cover.  Simmer for 10-12 minutes until noodles
reach your desired doneness while stirring occasionally. Top with the shredded cheddar just before serving.



Makes 4 12 oz servings.

A Different Carrot Raisin Salad

A Different Carrot Raisin Salad  

3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut 1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt 

In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. 

Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. 

Stir dressing into carrot mixture. 

Chill a few hours before serving 

Cream-Filled Strawberries

Cream-Filled Strawberries

18 large fresh strawberries
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 teaspoon almond extract

Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart.
In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.

Nutritional Analysis: One filled strawberry equals 36 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 73 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit.

Originally published as Cream-Filled Strawberries in Light & Tasty June/July 2001, p60

~*Piper*~
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STRAWBERRY MUFFINS

  STRAWBERRY MUFFINS

4 medium eggs, beaten.
3 cups of all-purpose flour.
2 ½ cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 ½ cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.

Instructions:

Preheat your oven to 400°F (210°C).

Lightly coat full-size muffin tins with non-stick cooking spray.

In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.

In a another bowl, combine the eggs, strawberries and the vegetable oil.

Mix the contents of the two bowls together.

Gently fold in the chopped walnuts.

Fill the muffin tins about two-thirds full and bake for 15 minutes.

Allow to cool.

Mexican-Style Hash Brown Casserole

Mexican-Style Hash Brown Casserole

6 to 8 frozen hash brown patties
1 cup cooked meat of choice, chopped or sliced thinly
1/2 to 1 cup onions, minced
1 cup shredded Cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 cup salsa (or more if desired)

Place patties in a lightly sprayed baking dish. 

Top with cooked meat, minced onion, and cheese. 

Spoon the mushroom soup over top. 

Cover with salsa and bake at 350 degrees F for about 40 minutes or until potatoes are tender.
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Vegetable and Fruit Tips

Vegetable and Fruit Tips

* Prevent discoloration of green leafy vegetables: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of green leafy vegetables.

* Onion peeling without crying: Peel onions under water to avoid "crying". Another option is to refrigerate onions before cutting.

* Keep green leafy vegetables fresh for longer time: Wrap green leafy vegetables in a newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer.

* Keep celery fresh for a longer time: Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks.

* Stop potatoes from rotting: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes.

* Keep chillies fresh for a longer time: While storing green chilies, remove the stems.  Cooking Tips

* When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.

* Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.

* Put sliced cucumbers, onions, carrots and/or pieces of cauliflower in leftover pickle juice and in a couple of days they will be pickled.

* Don't discard the water in which the vegetables are soaked or cooked. It is more flavorful than plain water so use it in making soup or gravy.

* If you are baking and out of eggs, substitute 1/4 cup applesauce for 1 egg.

Chicken Stew with Pepper and Pineapple

Chicken Stew with Pepper and Pineapple (Crockpot)

The yummy gingery-flavored sauce is delicious! To be sure you get every last drop, spoon the stew over hot cooked rice. To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews.

Prep: 20 min
Cook: Low 7 to 8 hr OR High 3 to 4 hr
Finish: High 15 min

1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.

3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.

4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Makes 4 servings

Nutritional Info per 1 Serving: 225 calories (30 calories from fat); 4 g fat (1 g saturated); 70 mg cholesterol; 690 mg sodium; 24 g carbohydrate (3 g dietary fiber); 27 g protein

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~*Piper*~

Slow-Cooker Pork Pozole

Slow-Cooker Pork Pozole
From Woman's Day | May 31, 2005

2-lb boneless pork butt, fat trimmed, cut in bite-size chunks
1 jar (12 oz) recaito (see Note)
1 can (15 to 16 oz) hominy, rinsed

Put pork and recaito in a 3-qt or larger slow-cooker. Stir to mix and coat.

Cover and cook on low 7 to 9 hours, or until pork is very tender.
Stir in hominy, cover and cook 10 minutes to heat hominy. If desired, garnish with chopped cilantro and radishes. Good with warm flour tortillas.

Note: Recaito is a thicker-than-salsa, cilantro-based seasoning that’s used to add flavor to rice, beans, soups and stews.

COCONUT PIE

COCONUT PIE 4 eggs 6 tbsp. Margarine, melted 1 c. Sugar 1 tsp. Vanilla 2 c. Milk 1 c. Coconut Dash of salt 1/2 c. Flour Blend 10 seconds in blender. Put in 10 inch pie plate. Bake 50-60 minutes or until knife comes out clean. Pie makes its own crust. .

__._,_.___

Shoo Fly Pie

Shoo Fly Pie

Mix for crumbs: (reserving ½ cup for topping)

2/3 cup brown sugar

1 Tablespoon solid shortening

1 cup flour

Filling:

1 cup molasses (good and thick)

¾ cup boiling water

1 egg beaten

1 Teaspoon baking soda

Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be "wet."

Red Velvet Cheesecake

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring

FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.

Mint Brownie Cupcakes

Mint Brownie Cupcakes

"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. —Carol Maertz, Spruce Grove, Alberta


    * 10 Servings
    * Prep: 25 min. + cooling
    * Bake: 15 min. + chilling

Ingredients

    * 1/2 cup mint chocolate chips
    * 1/2 cup butter, cubed
    * 1/2 cup sugar
    * 2 eggs
    * 1/2 cup all-purpose flour
    *
      TOPPING:

    * 2 cups miniature marshmallows
    * 1/3 cup 2% milk
    * 1/2 teaspoon peppermint extract
    * Green or red food coloring, optional
    * 3/4 cup heavy whipping cream, whipped
    * Additional chocolate chips, optional

Directions

    * In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth.

    * Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Remove from pan to a wire rack to cool.

    * In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes.

 Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. 

Yield: 10 cupcakes.

Nutrition Facts: 1 cupcake equals 311 calories, 20 g fat (12 g saturated fat), 91 mg cholesterol, 94 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Mint Brownie Cupcakes published in Country Woman May/June 2000, p31

All in One Country Breakfast

All in One Country Breakfast

Kim Sheridan

1 16-oz. pkg. bacon, cut into bite-size pieces

3 tablespoons bacon drippings

1 16 oz. pkg. frozen dried potatoes

3/4 cup sour cream

3/4 cup chicken broth

1 1/2 cup Colby and Monterey cheese, shredded

1 1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup green onion with tops, chopped

4 eggs

1/2 Colby and Monterey Cheese, shredded

4 plum tomatoes cut in half

Preheat oven to 450°. In skillet fry bacon, set aside. Reserve 3 T. bacon drippings, set aside. Place potatoes in a 9"x9" inch baking pan. Pour bacon drippings over potatoes; toss well and spread evenly over the bottom of pan.

Bake for 30 minutes.

Combine sour cream, chicken broth, cheese, salt, and pepper. Mix well and set aside. After potatoes have browned, remove from oven. Reduce oven temperature to 325°. Add bacon and onions to the potatoes; mix well. Pour the sour cream mixture over potatoes, make 4 impressions in the potato mixture, break an egg in each impression. Return to oven and continue baking 15 additional minutes or until eggs are set. Remove from oven.

Ambrosia Cake

Ambrosia Cake

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut

Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30 min. For filling, increase first microwave time to 1 min 30 sec, second microwave time to 1 min.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc.

Chocolate Garden Pie

Chocolate Garden Pie

6 servings

1 (12-ounce) package semisweet chocolate chips, melted and cooled slightly
1 (12-ounce) container frozen whipped topping, thawed
1-1/2 cups coarsely crushed chocolate sandwich cookies, divided
1 (9-inch) chocolate graham cracker pie crust

In a large bowl, combine melted chocolate and whipped topping.
Mix well.
Reserve 1/4 cup crushed cookies.
Stir remaining 1-1/4 cups crushed cookies into chocolate mixture.
Spoon into pie crust and sprinkle reserved cookie crumbs evenly
over top.
Cover loosely and chill at least 2 hours before serving.

NOTE: Why not have fun with this and garnish it with mini mint sprigs, placed in rows to represent the beginnings of a garden, and a few gummy worms for color?

Source : Mr. Food Recipe Of The Day Mailer

Roasted Red Peppers, White Beans and Pesto

Roasted Red Peppers, White Beans and Pesto
2 Servings
This is a quick pantry dish with intense flavors.

Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto

Instructions:

1. Mix together red peppers, beans and garlic in a small saucepan. Cook over
low heat until warmed through.

2. Stir in pesto and serve.

QUICK BUTTERMILK CORNBREAD

  QUICK BUTTERMILK CORNBREAD

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 2  tablespoons  canola oil
• 2  cups  yellow cornmeal
• 1  teaspoon  salt
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1 3/4  cups  fat-free buttermilk
• 1/8  teaspoon  black pepper
• 1  large egg, lightly beaten

Preparation

Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. 

Combine buttermilk, pepper, and egg, stirring with a whisk. 

Add egg mixture to cornmeal mixture, stirring just until moist. 

Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. 

Pour the batter into pan, spreading evenly.

Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. 

Let stand 5 minutes before serving.

Crock Pot Swiss Steak Sandwiches

2 lb swiss steak

• 1 TB vegetable oil
• 1/2 C chopped celery, opt
• 1/2 C chopped onion
• 3/4 C beef broth
• 1/2 C tomato sauce
• 1/4 C water
• 1/4 C sugar
• 2 TB onion soup mix
• 1 TB vinegar
• 12 hamburger buns, split

Instructions

1. In a large skillet, brown the steak on all sides in oil. Transfer to crock pot.
2. In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce, and water, stir to lossen the brown bits.
3. Add sugar, soup mix and vinegar; bring to a boil. Pour over steak cover and cook for 7-8 hrs on low, or till meat is tender.
4. Skim fat from top.
5. Serve meat in buns with cooking juices. 

No Bake Oatmeal Cookies

No Bake Oatmeal Cookies 

3 C. sugar
1/4 lb. margarine
1/2 C. milk
dash of salt
1/3 C. cocoa
3 C. quick oats
1 t. vanilla
1/2 C. peanut butter

Boil the sugar, margarine, milk and salt for 1 minute. Add cocoa while cooking. Remove from heat. Add the oatmeal, vanilla and peanut butter. Beat until well mixed. Drop by spoonfuls on waxed paper to set and cool. 

Makes about 3 dozen.

Chewy Coconut Cinnamon Bars

Chewy Coconut Cinnamon Bars

1/2 cup butter or margarine, softened

1 cup sugar

1 egg

1/2 cup flour

1 1/2 tsp. Cinnamon

1/4 tsp. Salt

1 cup coconut

1/2 cup cinnamon baking chips

Powdered sugar

In a mixing bowl, cream butter and sugar. Add egg; beat until light and fluffy. 

Combine flour, cinnamon and salt; add to creamed mixture and beat until smooth. 

Stir in coconut and cinnamon chips. Spread into a greased 8-in. Square baking pan. 

Bake at 350 degrees for 35-40 minutes or until a wooden pick comes out clean. 

Cut into small bars while warm (I cut 16 bars); roll in powdered sugar.

Sloppy Jane Sandwiches

Sloppy Jane Sandwiches

1 pk hot dogs; about 10
1 cn Baked beans; 28 oz
1 tsp Prepared mustard
1 tsp Instant minced onion
1/3 cup Chili sauce
6 Frankfurter buns; toasted

In crockpot, combine hot dogs with beans, mustard and chili sauce. 

Cover and cook on low 2-3 hours. 

Spoon over toasted hot dog buns.

Southwestern Salsa-Chicken Salad

Southwestern Salsa-Chicken Salad

Prep Time: 10 min
Total Time: 10 min
Makes: 3 servings, 2-2/3 cups each

1 bag (10 oz.) romaine lettuce hearts, torn into bite-size pieces

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips

3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

1 cup grape tomato halves

1/2 cup canned black beans, drained, rinsed

1/3 cup SOUTH BEACH DIET™ Ranch Dressing

1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

TOSS lettuce with the chicken, cheese, tomatoes and beans in large salad bowl. ADD dressing and salsa just before serving; mix lightly.