Instant Snacks

Tuna Pizza three 9-inch unbaked pizza crusts 1/2 cup canola oil 1/3 cup chopped white onion 2 large cloves garlic, minced 3 cans (6 ounces each) tomato paste 2 teaspoons crushed fresh oregano 1/3 cup snipped fresh parsley 3 cans (4.5 ounces each) tuna, mashed with a fork 8 ounces mozzarella cheese, grated 4 ounces provolone cheese, grated 1. Position the rack in the center of the oven and preheat to 425 degrees F. Lightly grease 3 baking sheets. Lay a pizza crust on each baking sheet. 2. In a skillet, heat the oil over medium heat and saute the onion and garlic for 4 to 5 minutes until tender. Add the tomato paste and continue to cook, stirring frequently, for 10 minutes. Remove from the heat and stir in the herbs. 3. Using a serving spoon, spread the sauce evenly over the pizza crusts to the edge, sprinkle on the tuna, and top with the cheese. Bake for 18 to 20 minutes or until the crust starts to turn a light brown. Serve hot. Makes: 6 servings

Salmon-Stuffed Tomatoes 1 can (7.75 ounces) salmon, drained and flaked 2 large hard-cooked eggs, chopped 1/2 cup chopped celery 1/4 cup chopped cucumber 2 tablespoons finely chopped onion 2 tablespoons snipped fresh parsley 1/3 cup mayonnaise lemon juice salt and pepper 6 tomatoes garlic or onion powder 1. Position the rack 3 to 5 inches from the heat and preheat the broiler. Lightly grease a 13-by-9-by-2-inch baking pan. 2. In a small bowl, combine the salmon, eggs, celery, cucumber, onion, parsley and mayonnaise. Season with lemon juice and salt and pepper and mix well. 3. Using a sharp knife, starting at the stem end, cut the core from the tomatoes. Lightly sprinkle the insides with garlic or onion powder and fill each with the salmon mixture. Place the tomatoes in the pan and broil for 5 to 7 minutes, or until heated through. Serve at once. Makes: 6 servings

Chutney Pork Ribs 1 can (8 ounces) pineapple chunks, drained, juice reserved 1/2 cup cider vinegar 1/4 cup light corn syrup 1/4 cup dark molasses 1/4 cup soy sauce 1/4 cup finely chopped mango chutney 2 teaspoons curry powder 3 pounds pork spareribs, trimmed and cut into individual ribs 1. In a small bowl, combine the reserved pineapple juice, vinegar, corn syrup, molasses, soy sauce, chutney and curry powder and mix well. 2. Place the ribs in a shallow glass or ceramic baking dish and pour the marinade over them. Turn the ribs several times to coat. Cover and chill for 24 hours. Turn the ribs several times during marinating. 3. Prepare a charcoal or gas grill and position the grilling rack about 6 inches from the coals. 4. Grill the ribs for about 45 minutes, turning several times, or until the meat is tender and nicely browned. Brush several times with the marinade during grilling. Serve with the pineapple chunks on the side. Cooking Note: The marinade contains a l

Salmon Cakes 3 large eggs 1 tablespoon all-purpose flour 2 teaspoons lemon juice 1/4 teaspoon salt dash of white pepper 1 can (12 ounces) whole-kernel corn, drained 1 can (7.75 ounces) salmon, drained and flaked Cheese Sauce or Pimiento Sauce 1. Preheat a skillet over a medium-low heat or preheat an electric griddle. 2. In a medium bowl, using an electric mixer on medium speed, beat together the eggs, flour, lemon juice, salt and pepper. Add the corn and salmon and stir until well mixed. 3. Drop the mixture by generous half cupfuls into the skillet. Flatten slightly with the back of a spoon and cook for about 3 minutes on each side, or until golden brown. Serve warm with the sauce on the side. Cooking Note: Substitute any vegetable chopped to the same size as the corn for the corn.

Cheesy Dogs 2 cups water 8 frankfurters 8 slices white or wheat bread 2 tablespoons butter, at room temperature 1 1/2 teaspoons prepared mustard 8 slices processed cheese 1/4 cup butter or margarine, melted 1. Position the broiler rack to the lowest position and preheat the broiler. Have a baking sheet available. 2. In a saucepan over medium heat, bring the water to a boil. Add the frankfurters, cover, reduce the heat to a medium-low and simmer for 4 to 7 minutes. 3. In the meantime, lightly butter the bread and top with a thin layer of mustard. Place the bread on the baking sheet and lay a slice of cheese on each slice. Remove the frankfurters from the water and drain, discarding the water. Place 1 frankfurter on each slice of bread, laying it from corner to corner. Fold up each corner of the bread until they meet over the top of the frankfurter. Secure in place with toothpicks. Brush the outside of the bread with melted butter and broil for 1 to 2 minutes, or until the ed

Nutty Chicken Balls 1/2 cup finely chopped cashews or pecans 2 ounces Cheddar or Colby cheese, at room temperature 1/2 cup finely diced cooked chicken 1 small white onion, minced 2 tablespoons dry sherry or white port wine salt and pepper 1. In a shallow dish or pan, spread the chopped nuts in a single layer. 2. In a medium bowl, combine the remaining ingredients and mix well. Using a serving spoon or a small ice cream scoop, form the mixture into balls and roll each in the nuts to coat. Place on a tray, cover and refrigerate for at least 2 hours. Serve cold. Makes: 20 servings

Mediterranean-Style Stuffed Eggplant 1 large eggplant 2 tablespoons oil 1/2 cup chopped white onion 1 clove garlic, minced 2 tablespoons butter or margarine, at room temperature 2 tablespoons all-purpose flour 1 can (24 ounces) tomatoes, drained and diced, juice reserved 1/4 teaspoon dried oregano 1/4 teaspoon dried marjoram 1/4 teaspoon pepper 1/2 cup cottage cheese Swiss cheese strips for garnish 1. Position the rack in the center of the oven and preheat to 350 degrees F. 2. Cut the eggplant in half lengthwise and scoop out the pulp to leave a 1/2-inch-thick shell. Chop the pulp into 1/2-inch ccubes. 3. In a skillet, heat the oil over medium heat and saute the eggpalnt pulp, onion and garlic for about 5 minutes until tender. 4. In a small saucepan, combine the butter and flour and stir until blended. Cook over medium heat until heated through and smooth. 5. Combine the reserved tomato juice with enough water to fill the 24-ounce can and slowly add this to the flour mix

Tuna Roll-UPS 1/3 cup shredded carrots 1/3 cup sliced green onions 3 tablespoons mayonnaise 1 tablespoon picante sauce 1 can (6 ounces) tuna, drained and flaked 4 (7-inch) flour tortillas 1/2 cup alfalfa sprouts 1. In a bowl, combine the carrots, onions, mayonnaise, picante sauce and tuna and mix well. 2. Spread about 1/3 cup of the mixture down  the center of each tortilla and top with alfalfa sprouts. Roll up tightly and serve immediately. Cooking Note: These can be assembled and chilled for up to 4 hours before serving .

Salmon Quiche 1 can (15 ounces) salmon, drained, cleaned, boned and flaked 4 green onions, sliced one 9-inch prebaked pastry shell 3 large eggs 1 1/2 cups light cream 2 tablespoons crushed fresh dill salt and pepper 1. Position the rack in the center of the oven and preheat to 375 degrees F. 2. In a bowl, combine the salmon and onions and mix well. Spread over the pastry shell and set aside. 3. In the same bowl, using an electric mixer on high speed, beat the eggs until thick and light colored. Add the dill and season with salt and pepper and mix just to blend. Pour over the salmon and bake for 30 to 35 minutes, or until set and a toothpick inserted in the center comes out clean. Cool slightly on a wire rack and serve cut into wedges. Makes: 6 to 8 servings

Cheese Loaf package (8 ounces) cream cheese, at room temperature 1/2 cup pasteurized processed cheese spread 1/2 teaspoon dry mustard 2 packages (3 ounces each) chipped beef, chopped 3/4 cup mayonnaise 1/2 cup chopped dill pickle 3 green onions, sliced 1/2 teaspoon prepared horseradish 5 slices whole-wheat bread 5 slices white bread 1. In a small bowl, using an electric mixer on medium speed, beat together the cream cheese, cheese spread and mustard until smooth. Cover and refrigerate for 30 minutes to 1 hour. 2. Meanwhile, in another small bowl, combine the chipped beef, mayonnaise, pickle, green onions and horseradish. Use 1/2 of the mixture to spread over each of the bread slices. Stack the bread slices to create 2 stacks of 4 slices each. Arrange the stacks end to end and top with the remaining slices of bread. 3. Spread the chilled cheese evenly over the top and sides of the bread stacks to create a loaf. The top can be decorated with olives, green onions, radi

Open-Faced Turkey Sandwiches 10 slices Italian bread Kraft Thousand Island Dressing 10 lettuce leaves 3 packages (3 ounces each) sliced turkey 1/2 cup sliced pimiento-stuffed olives 1/4 cup chopped pimiento 1/3 cup chopped white onions 10 sliced garlic dill pickles Spread each slice of bread with dressing, spreading it to the very edge. Lay a lettuce leaf on each slice and lay 3 slices of turkey on the lettuce. Top with olives, pimientos, and onions. Lay pickle slices on top serve. Makes: 10 servings

Chilled European Coffee 1 cup heavy cream or half-and-half  1/4 cup sugar 1 ounce unsweetened chocolate, grated or finely chopped 3 cups cold strong brewed coffee  ice 1. In a saucepan, combine the cream, sugar and chocolate and bring to a boil over medium heat, stirring constantly. Remove from the heat and plunge the saucepan in a larger bowl filled with ice and water. 2. When cool, combine the chocolate mixture with the coffee in a pitcher. Add ice and serve. Makes: 2 to 4 servings

Sugar Cookies 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 2/3 cup butter, at room temperature 2 large eggs 1/4 cup buttermilk 1/2 teaspoon brandy milk for glazing sugar for sprinkling 1. Preheat the oven to 375 degrees F. Lightly grease 2 baking sheets. 2. In a bowl, combine the flour, baking powder, baking soda and salt and whisk well. 3. In another bowl, using an electric mixer set on medium-high speed, cream the sugar and butter until smooth. Beat in the eggs, 1 at a time. Beat in the buttermilk and brandy. Gradually blend in the dry ingredients. 4. On a lightly floured work surface, roll out the dough to a thickness of 1/4 inch. Using a 2-inch round or shaped cookie cutter, cut out cookies and place on the baking sheets, leaving 1 1/2 inches between them. Brush with milk and sprinkle liberally with sugar. Bake for 10 to 12 minutes, until lightly colored. Cool on wire racks. M

Chocolate Parfait 2 cups skim milk 2/3 cup sugar 1/4 cup Dutch-processed cocoa powder 2 tablespoons cornstarch 1 tablespoon butter-flavored vegetable shortening 1 teaspoon chocolate extract 1 tablespoon grated orange zest 1/2 cup heavy cream 1 teaspoon creame de cacao 1 orange, thinly sliced, for garnish 1. In a saucepan, combine the milk, sugar, cocoa powder and cornstarch and cook over medium heat, stirring constantly, until the mixture starts to boil. Remove from the heat. Add the shortening and chocolate extract and stir until smooth. Fold in the zest. Pour into a bowl and cover with wax paper or plastic wrap, pressing it onto the surface of the mixture. Chill for at least 3 hours. 2. In a bowl, using an electric mixer on high speed, whip the cream until soft peaks form. Fold half of this mixture into the chilled pudding. 3. Spoon the pudding, alternating with the remaining whipped cream, into 8 chilled parfait glasses and chill until ready to serve. Garnish with orange

Chocolate soda 1/4 Chocolate Syrup 1 tablespoon milk 2 large scoops chocolate ice cream 3/4 to 1 cup chilled seltzer water whipped cream for garnish ground hazelnuts or walnuts for garnish 1 maraschino cherry for garnish 1. In a tall soda glass, combine the syrup and milk and stir vigorously. Gently drop the ice cream into the glass and pour enough seltzer water into the glass to fill it. 2. Top with whipped cream, a sprinkling of nuts and a cherry.

Blueberry Scones 2 cups all-purpose flour 2 1/2 tablespoons baking powder 2 tablespoons sugar 1/8 teaspoon salt 2 large eggs, lightly beaten 3/4 cup butter or margarine, melted 1/4 cup milk 2/3 cup fresh blueberries 1. Position the rack in the center of the oven and preheat to 350 degrees F. Lightly grease a baking sheet. 2. In a bowl, combine the flour, baking powder, sugar and salt and whisk well. 3. In another bowl, using an electric mixer set on low speed, beat the eggs until foamy. Beat in the butter and milk and add the dry ingredients, stirring just until mixed. Fold in the blueberries. 4. With floured hands, transfer the dough to the baking sheet and pat into a 9-inch-round circle. Score into 8 wedges and bake for 15 to 20 minutes, or until golden brown. Cool on a wire rack and break into wedges for servings. Makes: 8 scones

Chinese-Style Scotch Eggs 8 large hard-cooked eggs, shells on 3 tablespoons soy sauce 3 whole star anise 2 black tea bags 2 large eggs 1 tablespoon sesame-flavored prepared mustard 2 cups dried bread crumbs 2 tablespoons sesame seeds 1 pound bulk country-style sausage 2 teaspoons chopped fresh ginger 2 cloves garlic, mined canola oil 1.Gently crack the hard-cooked eggs all over but leave the shells on them. Put them in a saucepan with the soy sauce, anise, tea bags and enough water to cover and bring to a simmer over medium-low heat. Simmer for about 25 minutes and set aside at room temperature for at least 24 hours. 2. In a shallow bowl, combine the eggs and mustard and mix well. 3. In another bowl, combine the bread crumbs and sesame seeds and mix. 4. In another bowl, combine the sausage, ginger and garlic and mix well. 5. Peel the eggs. Pinch off pieces of the sausage and mold the meat around the eggs to encase them completely. Dip in the eggmustard mixture and then

Boston Brown Bread 1 cup all-purpose flour 1 cup graham flour 1 cup cornmeal 1 1/2 teaspoons baking soda 1 teaspoon salt 3/4 cup molasses 2 cup sour milk or buttermilk 1. Position the rack in center of oven and preheat to 350 degrees F. Lightly grease four 6-by-3-inch loaf pans. 2. In a large bowl, combine the flours, cornmeal, baking soda and salt and whisk well. 3. In a bowl, using an electric mixer on high speed, beat the molasses and sour milk until blended. Add the dry ingredients and stir just until mixed. Do not overmix. 4. Spoon into the pans and bake for 55 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans for about 5 minutes before turning out onto wire racks to cool completely. Makes: 4 small loaves

Beer Biscuits 4 cups Bisquick Baking Mix 3 tablespoons sugar 3/4 cup flat beer, at room temperature 1. Position the rack in the center of the oven and preheat to 375 degrees F. 2. In a bowl, combine the baking mix, sugar and beer and stir until just blended. Do not overmix. 3. On a lightly floured work surface, roll out the dough to a thickness of 1/2 inch and using a 2-inch cookie or biscuit cutter, cut into rounds. Transfer to an ungreased  baking sheet, leaving about 1/2 inch between the biscuits. Bake for 12 to 15 minutes, or until the biscuits are a golden brown. Cool on wire racks.

Squash Muffins 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/4 cup packed light-brown sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 large eggs, lightly beaten 1/4 cup canola oil 3/4 cup milk 1/2 cup cooked summer squash 1. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly grease a 12-cup muffin pan. 2. In a bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and cloves and whisk well. 3. In a large bowl using an electric mixer on high speed, beat the eggss until light colored. Add the oil, milk and squash and beat until smooth. Add the dry ingredients all at once and blend until just moistened. Do not overmix. Spoon into the muffin cups, filling each about two-thirds full, and bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. Makes: 12 servings

Vegetable Cheesecake 2 1/4 cups crushed Hi Ho crackers 1/2 cup butter or margarine, melted 1 package (8 ounces) cream cheese 1 carton (8 ounces) plain yogurt 1/2 cup pimiento-stufffed olives 1 green bell pepper, cut into 1-inch pieces 1 shallot, quarteredd 1 stalk celery, sliced 1 teaspoon Worcestershire sauce 1/4 teaspoon paprika salt and pepper assorted raw vegetables for serving 1. In a bowl, combine the crackers and butter and stir until the crackers are well coated. Press half of the crumbs into the bottom of an ungreased 9-inch springform pan. Set the remaining crumb mixture aside. 2. In the container of a blender, combine the cheese and yogurt and process until smooth. Add the olives, pepper, shallot, celery, Worcestershire sauce and paprika and season with salt and pepper. Process until the vegetables are just chopped. 3. Pour over the crumb crust in the pan and sprinkle with the remaining crumbs. Press lightly to compress, cover and chill for at least 8 hours. 4. R

Banana Royale 1/3 cup butter or margarine 1/3 cup packed dark-brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 4 bananas, halved lengthwise 1/4 cup half-and-half 1/3 cup brandy 1 quart vanila ice cream 1. In a deep skillet, melt the butter over medium heat. Add the sugar, cinnamon and nutmeg and stir until the sugar dissolves. Add the bananas and cook for 3 to 4 minutes until the fruit begins to soften. 2. Add the half-and-half, stir gently, and cook for 2 or 3 minutes, or until slightly thickened. 3. Divide the ice cream among 4 plates and top each servings with 2 banana halves. 4. In a small saucepan, heat the brandy over low heat. Remove the pan from the heat and carefully ignite the brandy. Pour the flaming brandy over the bananas. Cooking Note: This can be made in a chafing dish.

Sardine-Tomato Omelet 2 tablespoons butter or margarine 2 large tomatoes, peeled and sliced (slice 1 very thin; the other into 8 slices) 1/4 teaspoon crumbled fresh oregano leaves salt and pepper 5 large eggs 2 tablespoons water 1 can (3 ounces) sardines, drained 1/2 cup shredded Tillamook or Wisconsin brick cheese 4 English muffins, halved and toasted Green bell pepper, cut into matchsticks for garnish 1. In a large skillet, melt the butter over a medium heat and arrange the thickest slices of tomato in the pan (reserve at least 8 slices for garnish). Sprinkle with oregano and salt and pepper and cook gently for 1 or 2 minutes. 2. In a bowl, using an electric mixer on high speed, beat the eggs until thick and light colored. Beat in the water and pour over the tomatoes in the skillet. Cover and cook over medium-low heat for about 3 minutes, until the eggs begin to set around the edges. Lay the sardines over the eggs, sprinkle with cheese and cook, covered for about 4 minutes

Chicken Pizza 1 package (8 ounces) refrigerated crescent dinner rolls 1/4 cup canola oil 4 boneless, skinless chicken breasts, cut into 1-inch cubes 1 large onion, sliced into rings 1 large green bell pepper, sliced into rings 1/2 pound fresh mushrooms, sliced 1/2 cup pitted sliced ripe olives 1 can (10 1/2 ounces) pizza sauce with cheese 1/4 cup grated Parmesan or romano cheese 1 teaspoon garlic salt 1 teaspoon dried oregano 2 cups shredded mozzarella or provolone cheese 1. Position the rack in the center of the oven and preheat to 425 degrees F. Lightly grease a 12 inch pizza pan. 2. Separate the rolls into 8 triangles. Press the triangles into the pizza pan, smoothing the edges together to seal and make an unbroken shell. 3. In a large, deep skillet, heat the oil over medium-high heat until hot and cook the chicken, onion, pepper, mushrooms and olives, stirring, for about 5 minutes or until the chicken is cooked through. 4. Spread the sauce over the dough and spoon the c

Tropical Pork Balls 1 1/2 pounds ground lean pork 1 1/4 pounds ground lean beef 2 cups crushed corn flakes 2 large eggs, beaten 1 cup milk 3 tablespoons prepared horseradish 3 tablespoons Worcestershire sauce 2 teaspoons dry mustard salt and pepper SAUCE 1 cup catsup 1/2 cup firmly packed brown sugar 1/2 cup water 1/3 cup soy sauce 2 tablespoons honey 2 tablespoons cider vinegar 1 teaspoon dry mustard 1 can (8 ounces) crushed pineapple, drained 1. Position the rack in the center of the oven and preheat to 450 degrees F. 2. To make the pork balls, in a large bowl, combine the pork, beef, corn flakes, eggs, milk, horseradish, Worcestershire sauce and mustard and season to taste with salt and pepper. Pinch off pieces and shape into balls about the size of walnuts. Transfer the balls to a rack set in a shallow roasting pan and bake for 12 to 15 minutes, or until brown. Remove from the oven and set aside. 3. To make the sauce, in a saucepan, combine the catsup, sugar, wate

Honey-Gingered Chicken 3 tablespoons vegetable shortening 3 tablespoons butter or margarine 1/3 cup all-purpose flour 1 teaspoon ground ginger salt and pepper 3 pounds chicken legs with thighs 1/3 cup honey 1/3 cup chili sauce 1/3 cup soy sauce 1. Position the rack in the center of the oven and preheat to 425 degrees F. 2. In a 13-by-9-inch baking pan, melt the butter in the oven. Tilt the pan to coat the bottom of the pan. 3. In a heavy-duty plastic bag, combine the flour and 1/2 teaspoon of the ginger and season with salt and pepper. Add the chicken and toss to coat. Arrange the chicken in the pan and bake for 40 to 45 minutes, turning occasionally. Lift the chicken from the pan and set aside. 4. Drain the fat from the pan and line it with  aluminum foil. Return the chicken to the pan. 5. In a bowl, combine the honey, chili sauce, soy sauce and remaining 1/2 teaspoon of ginger and stir. Drizzle over the chicken and bake for about 15 minutes longer, basting, until cooked

Chicken Makapuno 1 cup Wish-Bone Sweet n Spicy French Dressing 1 tablespoon plus 1 1/2 teaspoons soy sauce 2 teaspoons ground ginger 12 chicken wings shredded coconut 1. Position the rack in the center of the oven and preheat to 400 degrees F. Line a 13-by-9-inch baking pan with aluminum foil. 2. In bowl, combine the dressing, soy sauce and ginger and whisk well. Remove about 1/3 cup of the sauce, cover and chill until ready to use. 3. Cut the chicken wings at their joints and cut off and discard the tips. Transfer to the bowl and stir to coat. Lift the chicken wings from the sauce, lay on the pan and bake for 25 to 35 minutes or until the chicken is done. 4. Dip the hot chicken wings in the reserved sauce and sprinkle with coconut. Makes: 24 servings

Swedish Meatballs 2 large eggs, lightly beaten 1 cup milk or light cream 1/2 cup dry bread crumbs 3 tablespoons butter or margarine 1/2 cup finely chopped white onion 1 1/2 pounds lean ground beef 3/4 teaspoon dried crushed dill 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg salt and pepper 3 tablespoons all-purpose flour 1 Herb-Ox beef bouillon cube 1 cup boiling water 1/2 cup light cream 1. In a large bowl, combine the eggs, milk and bread crumbs. 2. In a large skillet, melt 1 tablespoon of butter over medium heat and saute the onions until softened. Add to the crumb mixture. Add to the beef, 1/4 teaspoon of dill, the allspice and nutmeg and season with salt and pepper. Cover and chill for at least 2 hours. 3. In a large skillet, heat the remaining 2 tablespoons of butter. Pinch off pieces of the mixture and shape into balls about the size of walnuts and cook for 3 to 5 minutes until browned on all sides. Remove the meatballs from the skillet and set aside. 4. Ad

Cheese-And-Walnut Sandwiches 8 slices whole-wheat bread, toasted prepared mustard 1/4 cup chopped walnuts 4 ounces sliced Gouda cheese 4 Romaine lettuce leaves, torn into pieces 1/2 cucumber, thinly sliced 3/4 cup Herb Dressing 1. Spread 4 slices of the toast with mustard and sprinkle with nuts. Top with cheese. 2. In a small bowl, combine the lettuce and cucumber and toss with the dressing. Spread this mixture over the cheese and top with the remaining 4 slices of toast. Cut each sandwich into quarters and serve. Makes: 4 servings