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CARAMEL POPCORN

~Submitted by LaDonna, Corvallis, OR

8 Qt popcorn, popped
2 C Brown Sugar
2 Sticks Butter
1/2 C Molasses
1 Tsp. Salt
1/2 Tsp. Baking Soda
a little vanilla (I use almost a teaspoon)

Melt butter, add brown sugar, baking soda and molasses. Pour over popcorn and mix well. Put onto cookie sheet and bake at 250 for about an hour. Stir every 15 to 20 minutes while baking.

Source: Dutch Country Cookin Cookbook.




CINNAMON CHIP FILLED CRESCENTS

~Submitted by Margo, SW CO

375*
16 crescents
MY TNT - YUMMY!

2 cans (8 oz each) refrigerated quick crescent dinner rolls
2 TBSP butter or margarine, melted
1-2/3 c (10-oz pkg.) HERSHEY'S Cinnamon Chips, divided
CINNAMON CHIPS DRIZZLE (recipe follows)

Heat oven to 375°F.

Unroll dough; separate into 16 triangles.

Spread melted butter on each triangle.

Sprinkle 1 cup cinnamon chips evenly over triangles; gently press chips into dough.

Roll from shortest side of triangle to opposite point. Place, point side down, on ungreased cookie sheet; curve into crescent shape.

Bake 8 to 10 minutes or until golden brown.

Drizzle with Cinnamon Drizzle. Serve warm.


CINNAMON CHIPS DRIZZLE:

Place remaining 2/3 cups chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.

Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.




CRAB BALLS

~Submitted by Angelique, TX

There is plenty of seafood available this time of year and this recipe takes good advantage of that fact.

Ingredients:
2 Cups Cooked Fettuccini Noodles
2 Cups Cooked Crab, in pieces
1 Egg
2 Green Onions
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Mix all ingredients and shape into patties.

Deep fry until light golden brown. Drain on a paper towel serve hot.

These are a really yummy summer treat. You can use canned crab but fresh crab is the very best!




MURTABAS
(Curried Beef-Filled Pastries)

~Submitted by Tena, MO

3 to 3 1/2 cups flour
2 teaspoons salt
6 tablespoons ghee (clarified butter)
1/3 cup vegetable oil
1 red onion, sliced thin
2 garlic cloves, minced
1 tablespoon minced peeled gingerroot
1 teaspoon turmeric
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seed
1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
3 whole cloves
1/2" cinnamon stick
1/2 teaspoon mustard seeds
1 pound ground lean chuck
2 large eggs, beaten lightly
1 yellow onion, sliced thin
sour cream and chutney

In a bowl combine 3 cups of the flour and 1 teaspoon of the salt, add 1 1/2 tablespoons of the ghee and 1 cup lukewarm water, and combine the mixture well. Knead the dough on a floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 8 minutes, or until it is smooth and elastic. Divide the dough into 8 balls. Put the balls in a bowl with the oil, turn them to coat them well, and let them stand for 1 hour. In a skillet cook the red onion in 2 tablespoons of the remaining ghee over moderate heat until it is softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minute. In a spice or coffee grinder grind fine together the turmeric, the coriander seeds, the cumin seed, the black peppercorns, the red pepper flakes, the cloves, the cinnamon stick, and the mustard seeds, add the spices to the onion mixture, and cook the mixture over moderate heat for 1 minute. Add the chuck and the remaining 1 teaspoon salt and cook the filling, stirring, for 5 minutes. On a smooth surface roll each ball of dough into a 10" round. Brush a large skillet with some of the remaining ghee, heat the ghee over high heat until it is hot but not smoking, and in it cook a round of dough for 10 seconds. Turn it over, reduce the heat to moderately low, and brush the dough with some of the beaten egg. Put 2 heaping tablespoons of the filling at one end of the dough, top it with some of the yellow onion, and roll up the murtaba, folding in the sides to enclose the filling completely. Brush the murtaba with some of the remaining ghee and cook it, turning it occasionally, until it is golden and sealed. Continue to make murtabas with the remaining dough and filling in the same manner. Serve with sour cream and chutney if desired.

Makes 8.




MEXICAN CHICKEN CASSEROLE

~Submitted by Brenda, AL

Corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated cheddar cheese (or your favorite that melts well)
1 or 2 jalapeños (sliced)
1 cooked deboned chicken, chopped or shredded

Line casserole or 9x13 inch dish with tortillas. Mix remaining ingredients well. Pour over tortillas. Bake 45 minutes at 350 degrees.




CRUNCHY FARMHOUSE BREAD

~Submitted by Larry Holmes, Ontario, Canada

½ teaspoon granulated sugar
1 cup warm water
2 teaspoons active dry yeast
2 tablespoons liquid honey
2 tablespoons butter, melted
1 egg beaten
2 ½ cups all-purpose flour (approx)
¾ cup whole wheat bread
¼ cup quick-cooking rolled oats
¼ cup each cornmeal and natural bran
¼ cup millet or sesame seeds
1 teaspoon salt

In large bowl, dissolve sugar in warm water, Sprinkle in yeast; let stand for 10 minutes until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.

Turn out onto floured surface; knead for 8 to 10 minutes, or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning over to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 ½ hours.

Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes.

Using serrated knife, slash shallow grid pattern on top of loaf. Bake in center of 375° F oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.

Makes 1 loaf, 24 slices.

Per slice: about 113 calories, 3 g protein, 2 g total fat, 21 g carbohydrates, 2 g fiber, 12 mg cholesterol, 109 mg sodium

Note:
1. When setting dough and later shaped loaf to rise, I place in an oven heated by oven light.
2. To test for doneness, I use instant thermometer thrust into center of loaf ; 200° F indicates loaf is cooked.

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For Two...

TURKEY CHEESEBURGERS

~Submitted by Larry Holmes, Ontario, Canada

Cooking for Two especially for Twain Foust ~Larry

2/3 cup fresh sourdough breadcrumbs (about 1 large slice)
2 tablespoons minced shallots
4 teaspoons olive oil
1 tablespoon minced fresh tarragon OR 1 teaspoon dried, crumbled
¼ teaspoon salt
2/3 pound ground turkey meat
olive oil
sliced Gouda or other cheese
red onion slices

Mix first 5 ingredients in medium bowl Add ground turkey and generous amount of pepper. Form mixture into two ½-inch thick patties.

Pour thin layer of oil into heavy medium skillet over medium heat. Add patties. Cover and fry until just cooked through, about 3 minutes per side. Top each patty with cheese. Cover and cook just until melted. Transfer to plates. Top with onion slices and serve.

Makes 2 servings but may be doubled.