Moultonlink

Family-Size Baked Burrito

2 plum tomatoes, thinly sliced

Hawaiian Dip With Fruit Kebabs

Dip

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding and pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked coconut, toasted, divided

1 lime

Kebabs

6-8 cups assorted fruits such as apples, bananas and pineapple cut into 1-inch chunks, cantaloupe and honeydew melon balls and whole strawberries and grapes.

1. For dip, combine mild, sour cream and pudding mix in small bowl whisk until smooth.

2. Stir in pineapple with juice and 1/3 cup of the coconut. Zest lime to measure 1 teaspoon zest Juice lime to measure 1 teaspoon juice. Stir lime zest and juice into dip. cover and refrigerate at least 30 minutes before serving.

3. For kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kebabs. Yield: 12 servings

Salt Water Taffy

1 cup sugar<o:p></o:p>

1 tablespoon cornstarch<o:p></o:p>

3/4 cup light corn syrup<o:p></o:p>

2/3 cup water<o:p></o:p>

1 teaspoon salt<o:p></o:p>

2 tablespoons butter<o:p></o:p>

2 teaspoons vanilla (or 1 teaspoon other oil based candy flavoring)

Grease a 9 x 9 x 2–inch baking pan. In a 1 1/2–quart saucepan, mix sugar and cornstarch. Stir in corn syrup, water, and salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet pliant. Remove from heat, and stir in vanilla.

Pour into prepared pan. Let stand until cool enough to handle. Butter fingers and pull taffy until it has satin-like finish and light color. Pull into long strips, 1/2–inch wide. With scissors, cut into 1–inch pieces. Wrap individual candies in wax paper. Makes 1 pound

Greek Pasta Salad

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips
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• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
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Baklava

2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

Pozole

1/2 a Lettuce Head
1 large onion
5 Radishes
1 bag of Tostadas (hard fried flat tortillas)
1 Can of white Hominy
1 Can of Yellow Hominy
3 Garlic cloves
1 Can Tomato Sauce
Chicken or Pork
Powdered Chicken Bullion
Crushed Oregano

Broil Chicken or Pork in some onion, garlic, salt and pepper. Remove meat from broth and shred. Add chicken bullion, Tomato sauce, and Hominy with juices to broth. Bring to a slow boil. Add meat back into mixture and heat through. Serve topped with oregano, radishes, diced onion, and shredded lettuce with tostadas on the side.

Flan

8 eggs
2 14-oz. cans Egel Brnd condensed milk
2 cans whole milk
1 1/2 tsp. vanilla
1 cup of sugar

Carmel: Melt 1 Cup of sugar in a heavy skillet, then pour into a casserole dish 3-4" deep.

Mix condensed milk and whole milk. Add vanilla and eggs and stir, breaking the yolks and beat. Place the caramelized casserole in a sink of cold water, so that the Carmel cracks. Strain milk/egg mixture into the caramelized casserole dish. Place the dish in a pan surrounded by 1" of water and bake for approximately 1 1/2 hours at 350 degrees.

Rice Krispie Easter Baskets

3 Tablespoons butter or margarine
1 package (about 10 ounces) marshmallows
6 cups Rice Krispies Cereal
Green food coloring
Jelly beans (can also use Peeps or robins eggs)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add a couple drops of food coloring to desired color. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into muffin pan coated with cooking spray making sure the mixture comes up to edges and dips in the middle. Cool. Remove from muffin pan and place a few jelly beans in each basket. Best if served the same day.

Garden Vegetable Omelet Ring

4 ounces cream cheese, softened
1/4 cup milk
1 tablespoon all-purpose flour
8 eggs, divided
1 teaspoon Dill
1/4 teaspoon salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tablespoon butter or margarine
1/2 cup (2 ounces) shredded cheddar cheese
2 packages refrigerated crescent rolls

1) Preheat oven to 375∘F. In bowl, whisk cream cheese and milk; add flour and whisk until smooth. separate 1 egg; reserve egg white. Add the yolk, remaining 7 eggs, dill mix, salt and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper and onion to bowl; mix well.
2) Melt butter in 12 in. skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat.
3) Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, ina circle on round pan (pizza stones work great) with wide ends 4 inches from edge of pan. (Points will extend off the edge of the pan.) Roll wide ends of dough toward center to create a 5-inch opening. Scoop filling evenly over dough in a continuous circle; sprinkle with cheese.
4) Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with remaining lightly beaten egg white. Bake 25-30 minutes or until golden brown.

Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.