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Welcome to our kitchen, check out the recipes especially for those working moms or just those of you out there who don't like to spend alot of time in the kitchen. I am always looking for a new recipe to try out, so if you have one please e-mail it to me with your URL and I'll post it on my page.

Recipe box

APPETIZERS

CASSEROLES

DESSERTS more to come soon

Appetizers

MINI HAM PUFFS

1 package (2.5 ounces) processed ham, chopped

1 small onion, chopped (about 1/4 cup)

1/2 cup (2 ounces) shredded Swiss cheese

1 egg

1 1/2 teasoops Dijon mustard

1/8 teaspoon ground black pepper

1 package (8 ounces) refrigerated crescent rolls

Preheat oven to 350 degrees. finely chop ham and onion; place in bowl. Add cheese, egg, mustard, and pepper; mix well. Lightly spray Mini-muffin pan with vegetable oil. Unroll crescent rolls and press dough into one large rectange. Cut rectangle into 24 pieces using a pizza cutter. Press dough pieces into muffin cups using a mini-tart shaper dipped in flour. fill each muffin cup with filling. Bake 13-15 minutes or until lightly browned. Yield: 24 servings

COOL VEGGIE PIZZA

1 package (8 ounces) refrigerated crescent rolls

1 package (8 ounces) cream cheese, softened

1 1/2 tsp. mayonnaise

1 pressed garlic clove

1 teaspoon dried dill weed

2 cups, assorted vegetables (any combination), chopped

Suggested Vegetables: broccoli, mushrooms, cucumber, tomato, etc...

Preheat oven to 350 degrees. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on a 13" pizza pan with narrow ends toward the center. roll dough into a 12" circle using lightly floured dough roller to seal seams. Bake 12-15 minutes until light golden brown. Remove from oven. Cool completely. In a 1 qt. bowl, combine remaining ingredients except vegetables; mix well. Spread Cream cheese mixture evenly over top of crust. Chop vegetable; sprinkle over top of crust. Refrigerate 30 minutes. Cut with pizza cutter.

PARTY PIZZA

1 1/2 lb. Ground Sausage

1 Med. Onion chopped fine

1 lb. Velveeta Cheese cubed

1 tsp. Oregano

1 tsp. Worcestershire Sauce

2 tsp. Ketchup

1 Green Pepper cored and sliced in small cubes

2 loaves Pre-Sliced Party Rye Bread

Fry sausage and onion until done and tender. Drain. Mix in the rest of ingredients and stir until cheese is melted. You might need to take back to the stove on very low heat for a few min. Place small amount of the sausage mixture on the bread and bake at 350 for 10-15 min. The pizzas may be frozen before baking.

CREAM CHESSE GRAPES

1 lb. seedless white or red grapes

1 8oz. Cream cheese, soften

2 tbs. mayonnaise

1-Cup pecans extra finely chopped.

Cream together cheese and mayonnaise. Add grapes, and mix in being sure not to break them. Place bowl in the freezer until just starting to harden. Take out of freezer and roll grapes into the cheese mixture being sure to cover the grape with the cheese mixture. Then roll each grape in the chopped nuts. Refrigerate.

BAKED ASPARAGUS DIP

1lb. Diced cooked fresh asparagus

1 cup Parmesan Cheese

1/2 cup shredded cheddar cheese

1 cup Mayo/salad dressing (which ever you like)

Mix all, bake @ 375 for 20 min. serve with favorite cracker or small party bread.

HOT CRAB DIP

1 8oz pkg. of cream cheese

1 6oz can crabmeat

1 1/2 tsp. chopped onion

1/2 tbsp. horseradish

1/4 tsp. salt dash of pepper

Mix all ingredients. Bake at 375F for 15 minutes or until bubbly.

HOT CRAB-ALMOND CHEESE

8 OZ CR. CHEESE

1 tsp. DRY VERMOUTH OR MILK

7-1/2 OZ CAN CRAB MEAT

2 tbsp. CHOPPED ONION OR GR. ONION

1/2 tsp. CREAM STYLE HORSERADISH (OPT)

1/4 tsp. SALT

1/8 tsp. CAYENNE TABASCO

1 tsp. DILLWEED

1/8 tsp. WORCHESTER SAUCE

1/3 Cup SLICED ALMONDS.

Soften cream cheese in milk, rinse crabmeat and drain. Mix all ingredients well, put into oven dish and sprinkle with toasted almonds. Bake at 375 for 15 minutes or until brown and bubble. Serve with crackers or rye bread. Your can adjust the hot spices to your own taste.

BROILED CRAB MELTAWAYS

1 pkg. of 6 English muffins (slice in half and cut each half into fourths)

Mix in bowl:

1 (7-oz.) crabmeat (canned or fresh) drained well

1 stick of margarine

1 (7oz.) Old English sharp cheddar cheese

1 Tbsp. Mayonnaise

1/2 tsp. seasoned salt

1/2 tsp. garlic salt

Mix all this well. Spread on English muffin quarters and arrange on a cookie sheet. Now here's the secret, you must freeze them at least 30 min. They may be kept frozen for weeks. Broil till they puff up and serve.

CRAB DIP

1 8 oz. pkg. cream cheese

1 6 oz. can crab meat

1-2 green onions, minced

1/2 cup mayonnaise

Soften cream cheese; mix crabmeat, onions, and mayonnaise, along with some garlic powder to taste. Spread in a small casserole dish, sprinkle with paprika, and bake 30 min. at 350 degrees.

BELLE FONTAINE CRAB DIP

2 - 3 oz. packages cream cheese

1 very small onion, grated fine

Few dashes Worcestershire sauce

1 to 2 dashes Louisiana Hot Sauce

Salt and Pepper to taste

4 Tablespoons mayonnaise

1 pound crabmeat

Mix cream cheese and seasonings. Add crabmeat. Serve as hors d'oeuvres or in stuffed tomatoes. I like to stuff cherry tomatoes and use as an appetizer.

GOURMET APPETISER LOAF (Pesto and Boursin Cheese below)

1 lb. sliced provolone cheese

1/2 CUP Sun Dried Tomatoes

1/2 CUP. Pesto

1/2 CUP Pistachio nuts

2 pkg. Boursin Cheese

Cheesecloth

All ingredients should be at room temperature.

Line a loaf pan with a large (about 18" square) piece of dampened cheesecloth (or piece of old sheet.) Line the bottom and sides of the loaf pan with half of the provolone cheese. Spread half the Pesto over

the cheese. Drain and chop the tomatoes and spread half of them over the Pesto. Then put in half the Boursin cheese. Shell the pistachios and chop them. You should have between 2/3 and 1 Cup of chopped nuts. They go in next. Then add the other half of the Boursin cheese, the other half of the tomatoes and the other half of the Pesto. Spread the remaining provolone cheese over the top. Bring the damp cloth up over the top and fold it like a package. You want to use enough cloth so that the extra folded up area comes over the top of the loaf pan. Put several rubber bands around the pan over the cloth. This will put a little pressure on the loaf and help it "set up" nicely. Chill several hours.

BOURSIN CHEESE

In a food processor

16 oz cream cheese

1 stick sweet butter

2 cloves minced garlic

1/4 tsp. each of salt, basil, tarragon and pepper (I used white.)

Add a pinch of thyme.

PESTO

3 cloves minced garlic

2 tbsp. dried basil

1/2 CUP grated Parmesan cheese

1/2 CUP olive oil

DILLY DIP

2/3 Cup mayonnaise (don't substitute salad dressing)

1/3 Cup sour cream

1 tsp. dried minced onion

1 tsp. dried parsley

1 tsp. seasoned salt

1 tsp. dried dill weed

1/2 tsp. Worcestershire

Dash tobasco

Mix all and chill at least 8 hrs. This dip is great with veggies, chips or party rye bread.

Casseroles

VEGETABLE BEEF CASSEROLE

1 1/2 lbs. ground beef

1 can golden corn soup

1 can condensed tomato soup

3/4 cup water

1 can Veg-All mixed vegetables, drained

1 tbsp. Worcestershire sauce

1 pkg refrigerated biscuits

1/2 cup shredded cheddar cheese

Cook beef until browned over medium-high heat, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and worcestershire. Spoon into 3-qt. baking dish. Bake at 400 degrees 10 minutes or until hot and bubbling. Meanwhile, cut biscuit into quarters. Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown. Serves 6.

Desserts

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