BAKED STUFFED CHICKEN LEGS by CK
1/2 lb. mushrooms, coarsely chopped
1 sm. onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 c. plus 1 tbsp. butter
1/2 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of sage
2 c. cooked wild rice
6 chicken legs with thighs attached
Juice of 1 lime
1 tbsp. paprika
Saute mushrooms, onion and green pepper in 1 tablespoonful
butter until tender. Add Worcestershire sauce and seasonings.
Stir in rice. Stuff chicken legs tightly between meat and skin
with rice mixture. Arrange in shallow baking pan. Combine
remaining melted butter with lime juice and paprika; brush
chicken with mixture. Bake at 350 degrees for 1 hour or until
golden brown, basting frequently. Yields 6 servings.



Toad in the Hole
Place 8 link sausages in 8” by 8” square baking dish.
Cook in preheated 450˚ oven, turn when tops are browned.
Mix together: ½ c flour
2 eggs
Gradually add 1 c milk, mixing until smooth.
Pour batter over sausages after browning both sides.
Sprinkle with salt & pepper.
Bake another 30 minutes until sausages sizzle and
batter is puffed up and brown.

Rosy Salad by CK
1 c. chopped pecans
1 can sweetened condensed milk
1 can cherry pie filling
12 oz. container Cool Whip
2 cups miniature marshmallows
Stir all ingredients and chill for 6 hours prior to serving. Can use blueberries or strawberries in place of cherries. Some even add 1 can crushed pineapple, drained




Orange Tapioca Salad by BDM
Drain the juice from 1 (15 oz) can mandarin oranges
Drain and reserve juice from 1 (20 oz) can pineapple chunks
Add enough water to the pineapple juice to make 3 cups
Mix 1 (3oz) pkg vanilla tapioca pudding mix
and 1 (3oz) pkg orange tapioca pudding mix into the liquid
in a heavy saucepan. Cook until the tapioca is thick and clear,
stirring constantly. Let cool. Meanwhile, dissolve
1 (3 oz) pkg peach jello in 1 c boiling water. Let cool until syrupy.
When both mixtures are cool, mix together and add drained fruit.
Fold in 4 sliced bananas. Chill.

Strawberry Shortcake by BDM

Clean and crush 1 qt strawberries
Mix in ½ c sugar, let stand at least 1 hour
Stir together: 2 c flour
2 T sugar
3 t baking powder
1 t salt
Cut 1/3 c shortening into flour mixture until it resembles fine crumbs. Stir in ¾ c milk until just blended. Gently smooth dough into a ball on a floured surface. Knead 20 to 25 times. Roll to ½ inch thickness, cut with floured 3 inch cutter. Place about 1 inch apart on ungreased baking sheet. Bake at 450˚ for 10 to 12 minutes. Will be golden brown. Split crosswise. Fill and top with strawberries, ice cream and whipped topping.

Capt'n Crunch French Toast by CK

3 large eggs
2 1/2 tablespoons white sugar
1 cup heavy cream
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 package (14 oz) Cap'n Crunch, crushed
6 thick slices egg bread (Challah)
2 tablespoons butter
Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish, set aside. Dip the egg bread into the egg mixture, two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per isde. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper. Melt the butter in a non-stick skillet over medium-high heat. Cook the French Toast in the hot pan until golden on both sides, about 3 minutes per side

SPINACH, MUSHROOM AND BACON FETTUCINE by CK

12 ozs. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese

Cook fettucine according to package directions. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside. Wipe out skillet. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted. Add spinach and cook just until wilted. Drain the pasta. Add pasta and bacon to the skillet, heating until warmed through. Sprinkle with diced tomato and Parmesan cheese before serving. (May add additional milk if a thinner sauce is desired.)

Lemon Dessert by BDM

Bake 1 angel food cake per package directions (or use pre-purchased cake) – cut into three layers

Make 1 package of lemon pudding per directions

Stir 1 container of lemon yogurt into pudding

Use mixture to ‘frost’ each layer

Cover cake with whipped topping

Keep refrigerated