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4 Cups (16 oz) shredded extra sharp Cheddar cheese

4 Cups (16 oz) shredded medium Cheddar cheese

1 small onion, grated

1 Cup mayonnaise

1 teaspoon red pepper

1 Cup chopped pecans

Fresh parsley sprigs

Round buttery crackers

Strawberry preserves (optional)

Combine first 5 ingredients, mixing well. Sprinkle about 1/4 cup pecans in an oiled 7-cup ring mold and press cheese mixture into mold. Chill until firm. Unmold on platter and pat remaining pecans onto cheese ring. Garnish with parsley sprigs. Serve on crackers with strawberry preserves on top, if desired. It looks very lovely with the preserves set into the center hole of the mold. Yield - six cups.

036- 01-25-2003

1 C. all-purpose flour

1 1/2 tsp. baking powder

2 eggs about

1 C. cold water

1 garlic clove, very finely chopped

3 scallions, trimmed and very finely chopped

1 cup peeled small shrimp, chopped

1/2 C. canned corn - drained

vegetable oil for frying

Salt and Pepper

Chopped small shrimps and corn, combined in a light batter, dropped into hot fat - make tasty patties Sift the flour, baking powder and 1/2 teaspoon salt into a bowl. Add the eggs and half the water and beat to make a smooth batter, adding extra water to give the consistency of heavy cream. Add the garlic and scallions. Cover and leave for 30 minutes. Stir the small shrimp and corn into the batter. Season with pepper. Heat 2-3 tablespoons of oil in a wok. Drop tablespoonfuls of the batter into the wok and cook over a medium heat until bubbles rise and the surface just sets. Flip the patties over and cook the other side until golden brown. Drain on paper towels. Cook the remaining batter in the same way, adding more oil to the wok if required. Garnish and serve at once.

037 01-25-2003

6 boneless skinless chicken breast halves (I used 3 LARGE breast halves cut into 3 strips each)

1/8 tsp each salt and pepper

4 tb. butter or margarine, divided

2/3 c. sliced almonds

1 c. whipping cream

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

2 tb. orange marmalade

1 tb. dijon mustard

1/8 tb. red pepper flakes

hot cooked rice, optional

Place chicken between 2 sheets of plastic wrap and pound to an even thickness. Season with salt and pepper. Melt 1 tb. butter in large skillet; add almonds and cook until browned. Remove almonds from skillet; set aside. In the skillet, melt remaining butter. Add chicken and cook until browned. Add 1/2 c. reserved almonds, cream, soup, marmalade, mustard and red pepper. Cook, uncovered, for 10 min. or until sauce thickens and chicken juices run clear. Serve with rice if desired. Note: We served with macaroni. Yield: 6 servings.

106 - 01-25-2003

8-oz pineapple tidbits, drained, juice reserved

1/4 cup brown sugar

2 tsp. cornstarch

Cook carrots till crisp-tender. Heat oven to 350 In 2 qt baking dish, combine cooked, drained carrots, orange slices, half of nuts, and pineapple. Mix 2 tbsp. juice, brown sugar and cornstarch thoroughly. Pour over mixture in casserole dish, toss lightly to coat. Sprinkle with remaining nuts and bake for 20 minutes.

072- 01-25-2003

1 9-inch unbaked pie crust

FUDGE LAYER:

6-tbsp.flour
1/2-tsp.baking powder
1/8-tsp.salt
1/2-cup unsalted butter, cut in pieces

4oz-semisweet chocolate, chopped

1oz.unsweetened chocolate, chopped

1/2-cup sugar
1-large egg
1-large egg yolk
1-tsp.vanilla

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4(2.16oz)Snicker's candy bars

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CREAM CHEESE LAYER:
10-oz.cream cheese ,room temp.
1/3 cup sugar
1-large egg
1-tsp vanilla

TOPPING:

2 oz milk chocolate

2 T. whipping cream

Preheat oven to 450 degrees. Bake crust 5-7 minutes, remove crust from oven, cool. Reduce heat to 325 degrees.

1) For Fudge Layer: Sift flour, baking powder and salt into medium bowl. Combine butter and chocolates in a double boiler and stir until melted and smooth. Cool slightly. Using an electric mixer beat sugar, egg and egg yolk in a medium bowl until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust and bake until almost set (about 17 minutes)

2) Cool on rack for 10 minutes. Cut up 4(2.16oz)Snicker's candy bars and place on fudge layer.

3) For Cream Cheese Layer : With electric mixer, combine cheese and sugar, add egg and vanilla and beat until smooth. Spread mixture over snicker's and bake for about 15 minutes or until set Cool on rack.

4) Melt 2oz.milk chocolate and 2 T. whipping cream to drizzle on top of pie.
Refrigerate and serve chilled

035 - 01-25-2003