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.Wonton Sausage
Appetizers
25-count wonton wrappers
I pound sausage, cooked and
well-drained
I and 1/2 cups cheddar cheese,
shredded
I cup pepper jack cheese,
shredded
3/4 cup ranch dressing
Preheat oven to 350 degrees. Press
a wonton wrapper into each cup
of a muffin tin. Bake for 5 minutes.
Remove from oven and place wonton
“cups” on a cookie sheet. Repeat until
there are about 25 cups. Mix sausage,
cheddar cheese, pepper jack cheese
and dressing until well blended. Spoon
mixture into wontons. Bake 5 to 10
minutes, or until bubbly. Makes 25.
Tips From Our Test
Kitchen:
For bite-sized appetizers,
use the smaller 50-count
wonton wrappers and
bake them in mini-muf
fin tins.
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Buttermilk Pie
3 and 3/4 cups sugar
4 tablespoons all-purpose flour
6 eggs
I cup buttermilk
1 cup butter, melted
2 teaspoons vanilla
2 unbaked pie shells
Preheat oven to 450 degrees.
Combine sugar, flour, eggs, but
termilk, butter and vanilla. Mix
until well blended. Pour into
pie shells. Bake for 10 minutes.
Reduce heat to 350 degrees and
bake an additional 40 to 50 min
utes, until center is firm.
Tips From Our
Test Kitchen:
If crusts start to
become too brown,
cover them with
foil. Only cover the
crusts, as the filling
is “loose” and will
adhere to the foil.
m
Lois Dearwester
IPfl. außra
Victoria Strieker
The Best Recipes in America Can Be Yours for Only $ I
Announcing the WINNERS of our Recipe Contest
showcased in one brand new cookbook!
Here are just a few of the winning recipes:
• Amy’s Peppenoni Pizza Dip • Sharon’s Cajun Turkey Meatloaf
• Lois’ Wonton Sausage Appetizers • Christine’s Apple Dumpling Pie
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Tomato Soup
2 to 4 tablespoons butter
I and 1/2 cups yellow onion,
minced
1 cup celery, minced
3/4 teaspoon dried ginger
2 cups chicken broth
I 14-ounce can Mexican-style
stewed tomatoes
I 15-ounce can pumpkin
Sour cream, for garnish
Chopped flat leaf parsley
Freshly ground black pepper
Melt butter in a Dutch oven, or heavy
skillet, over medium heat. Add onions
and celery. Cook for about 10 minutes,
until vegetables are softened. Sprinkle dried
ginger on top and saute for 30 seconds.
Add chicken broth and bring to a low boil.
Meanwhile, puree canned tomatoes (with
juice) in a blender or food processor. Stir
tomatoes and pumpkin into the broth
mixture and simmer for about 20 minutes.
If soup is too thick, add more broth. Season
to taste with pepper and garnish with sour
cream and parsley.
Tips From Our Test Kitchen:
Substitute fresh pureed pumpkin, if you
prefer, and adjust ginger to your taste.
Allow 4-6 weeks delivery
The Rest
tfflßest!
APPETIZERS
• Garik Cheese Roll —Doris
Sturges. Mount Pleasant Texas
• Seared Scatops— Mo»y B.
Hauck, East Aurora, MY.
• West Coast Salmon Cakes
Michaela Rosenthal. Wbodbnd
Hills, Calf.
• Pepperoni Pizza Dip —Amy
CoSns, Fort Valley. Va.
SOUPS AND SALADS
• Butternut Squash Soup—
Ogta Chew. Las Cruces, N.M.
• French Three Onion Soup—
Alice S. Charity. Frederick. Md.
• Pistachio and Pasta Salad—
Neeiam Taneja, WhiteviHe, N.C.
• CauMlower and Cashew Salad-
Peg Housenga, Zeeland. Mich.
MAIN DISHES
• Hot Seafood Casserole—
Nancy Flores, Rutdoso. N.M.
• African Barbecued Pork—
Dore C. Sutta, Prescott, Ariz.
• Gwen’s Chuck Roast—
Gwendolyn McNeil. Dunn, N.C.
• Stuffed Pork Roast —Gloria
Smith, Nixa, Mo.
SIDE DISHES
• Kras Mapolski —Lois J.
Thompson, Bigfork. Mont
• Raw Potato Pancakes—Leon
ard A. Gardner, Baltimore. Md.
• Italian Stuffing —Georgia
Cavanaugh. Faßon, Nev.
• Cabbage Parmesan —Barb
Jennings. Vilb Ridge. Mo.
DESSERTS
• Biscotti —Pat Aldighieri,
Cornish, N.H.
• Gypsy Cake —Octavia
Fleck, Morehead, Ky.
• Chocolate Bread Pudding—
Sara j. Jones, Sauk Ste. Marie. Mich.
• Apple Dumpling Pie—
Christine Mauch, American
Falls, Idaho
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Vk dinners
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