6 Tbsp. butter, melted, divided 1 c. gran. sugar
1/2 c. packed light brown
1/3 c. flour
1/2 c. chopped pecans
3/4 tsp. cinnamon
1 (15 oz.) pkg. folded
refrigerated pie crusts
5 large firm apples, peeled,
cored, cut in 1/2” wedges
Coat a deep-dish pie plate with cooking spray and line with waxed paper. Coat paper with cooking spray. In small bowl combine four tablespoons butter, brown sugar and pecans; mix well and spread evenly over bottom of pie plate. Unfold one pie crust and place in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside. In large bowl combine gran. sugar, flour, cinnamon and remaining two tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust. Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using knife cut four (1-inch) slits in top crust. Bake 1 – 1 1/4 hours or until crust is golden. Carefully loosen waxed paper around rim and invert pie onto serving plate while still hot. Remove waxed paper and allow to cool slightly; slice into wedges and serve warm or cool completely before serving. Six servings.
FISH STICK SUPPER
1 (12 oz.) pkg. frozen shredded 4 eggs
hash browns, thawed 2 c. milk
1 Tbsp. dried minced onion 1 1/4 tsp. seasoned salt
1 Tbsp. snipped fresh dill 1/8 tsp. pepper
or 1 Tsp. dill weed 1 c. (4 oz.) shredded
1 (12 oz.) pkg. frozen Cheddar cheese
fish sticks (about 18)
Break apart hash browns with fork; set aside. In large bowl beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to greased 11-inch by 7-inch baking dish; arrange fish sticks over top. Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with fork. Let stand for five minutes before cutting. Serves six.
FRIED FISH NUGGETS
2 eggs, beaten 1/2 c. dry bread crumbs
1/2 c. shredded Cheddar cheese 1 garlic clove, minced
1/4 c. finely chopped onion 1 1/2 tsp. minced fresh
1/4 tsp. dill weed parsley
1/4 tsp. pepper 1 1/2 c. flaked cooked fish
Oil for deep-fat frying Tartar sauce, optional
In a bowl combine all but the fish; mix well. Stir in fish. Roll into 1-inch balls. Heat oil in deep-fat fryer to 375°. Fry fish nuggets for two minutes or until golden brown; drain on paper towels. Serve with tartar sauce if desired. Makes about 2 1/2 dozen.
OVERNIGHT FRENCH TOAST
12 (3/4” thick) slices French bread 6 eggs
1 1/4 c. milk 1/4 c. half-and-half
1/4 c. sugar 2 Tbsp. maple syrup
1 1/2 tsp. vanilla extract 1/4 tsp. salt
Confectioners’ sugar Fresh fruit
Maple syrup for topping
Arrange bread in buttered 9-inch by 13-inch baking dish. In large bowl beat eggs, milk, half-and-half, sugar, maple syrup, vanilla extract and salt. Pour over bread. Refrigerate, covered, overnight. Turn slices once or twice to be sure they’re evenly coated with egg mixture. In the morning bake in preheated 400° oven for 15 minutes. Turn over and bake for 20 minutes more or until golden brown. Pop under broiler to brown, if desired. Dust with confectioners’ sugar. Serve with fruit or maple syrup. Six servings.
ASPARAGUS SALAD WITH PECANS
24 fresh, medium-sized 6 red leaf lettuce leaves
asparagus spears 6 Tbsp. light mayonnaise
2 Tbsp. chopped pecans
Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling add asparagus and let water return to a boil. Cook about three minutes until asparagus is crisp but tender. Remove asparagus, run under cold water and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four asparagus spears on each. Top salads with one tablespoon mayonnaise and sprinkle with one teaspoon chopped pecans. Six servings.
BROCCOLI SALAD/VINAIGRETTE DRESSING
3 c. broccoli florets and stems 1/3 c. vegetable oil
1 Tbsp. wine vinegar 1 clove garlic, minced
1/4 c. orange juice 1 tsp. Dijon mustard
1/4 c. grated carrot
Steam broccoli just until fork-tender. In large bowl combine oil, vinegar, garlic, orange juice and mustard. Mix well. Add broccoli to dressing and toss to combine. Sprinkle grated carrot over top before serving. Serve warm or at room temperature.
MEXICALI SPAGHETTI PIE
8 oz. spaghetti 2 eggs, beaten
1 lb. lean ground beef 1/3 c. catsup
1 (3 oz.) pkg. cream cheese, 1 tsp. garlic salt
softened, in chunks 2 Tbsp. instant minced onion
2 tsp. chili powder 1 tsp. oregano leaves
2 ripe tomatoes, sliced, 1/4 tsp. black pepper
Cook spaghetti according to package directions; drain and rinse with cold water. Combine spaghetti with eggs; pour into buttered 9-inch pie plate, forming shell. Brown beef; drain fat. Mix in cream cheese and catsup until blended. Add onion, chili powder, garlic salt, oregano and pepper; combine thoroughly. Spoon meat mixture into spaghetti shell; bake in preheated 350° oven for 15-20 minutes. Serves four.
PINEAPPLE ANGEL FOOD CAKE
1 box angel food cake mix (one bag inside box)
1 (20 oz.) can crushed pineapple, undrained
In large mixing bowl beat together cake mix and pineapple. Mix for one minute on low speed, then two minutes on medium speed. Scrape down sides of bowl. Pour batter into 13-inch by 9-inch ungreased baking dish. Bake, uncovered, in preheated 350° oven for 25-30 minutes or until top is lightly browned. Allow cake to cool, then cut into squares. Serve with whipped topping or vanilla ice cream. Top with pineapple ice cream topping, if desired. (Do not add oil or eggs to this recipe.) 12-16 servings.