WALNUT-EGG SALAD SANDWICHES

8 ounces cream cheese, softened

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup finely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread

Beat the cream cheese in a mixer bowl until light.  Add the onion, bell pepper, relish, and walnuts; mix well.  Add the eggs and mix gently.

Spread the filling over half the bread slices and top with the remaining slices.  Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.

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SOUR CREAM APPLE TART

5 tbsp unsalted butter

3/4 cup graham cracker crumbs

1 1/2 tsp ground cinnamon, divided
1 1/3 cups reduced-fat sour cream
3/4 cup sugar
1/2 cup flour
2 large eggs*
1 tsp vanilla extract
5 cups coarsely chopped firm apples

Preheat oven to 350 degrees.

In a small saucepan, over medium heat, melt butter; stir in the cracker crumbs and 1/2 teaspoon of the cinnamon until well blended.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes; remove from oven and set aside to cool.

In large mixer bowl, combine the sour cream, 1/2 cup of the sugar, and 2 tablespoons plus 1 1/2 teaspoons of the flour.  Beat mixture at medium speed until well blended.  Beat in the eggs and vanilla until well blended.  Using a large silicone spatula, gently stir in the chopped apples; place mixture over the prepared crust.

Bake at 350 degrees for 35 minutes or just until the center is set.

Before serving, cut into 12 equal slices and make the following topping:

Preheat broiler.

Combine the remaining cinnamon, sugar, and flour together in a small bowl.  Cut in the remaining butter with a pastry blender until mixture is coarse crumbs.  Sprinkle evenly over the tart.

Broil 3 to 4 minutes until topping is a golden brown.

Let stand about 15 minutes before serving.
*May substitute 1/2 cup egg substitute if desired.

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Let stand about 15 minutes before serving.

*May substitute 1/2 cup egg substitute if desired.

QUICK AND EASY GROUND BEEF STROGANOFF

1 lb lean ground beef

1 medium onion, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 garlic clove, minced
2 beef bouillon cubes
1/2 tsp salt
1 cup hot water
2 tbsp catsup
1 tsp prepared mustard
4 cup hot cooked noodles or brown rice
2 tbsp all-purpose flour
1/4 cup cold water
1 cup sour cream

In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.

Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard.  Place lid on skillet and simmer for 15 minutes.

Combine the flour and cold water blending until smooth.  Gradually stir the flour mixture into the meat mixture.  Cook and stir until mixture thickens and boils.  Reduce the heat and stir in sour cream.  Cook mixture just until heated through.

To serve, place hot noodles or rice on serving platter and top with the meat mixture.

Yield: 4 servings

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SUMMER SNOWBALL COOKIES

1/2 cup butter, softened

3/4 cup granulated sugar
2 cups biscuit-type baking mix
1/2 cup chopped pecans
1/2 tsp almond extract
powdered sugar for rolling

Blend butter, Splenda, and sugar together until creamy; stir in baking mix, pecans, and extract.

Using level teaspoonfuls of dough, shape mixture into balls.  Place balls on an ungreased baking sheet and bake 10 to 12 minutes or until lightly browned at 375 degrees.  Allow to cool slightly on baking sheet then remove and roll in powdered sugar while still warm.

Yield: 72 cookies

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DOUBLE CHOCOLATE MOUSSE

1 1/2 cups cold milk, divided

2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries

In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk.  Microwave on high for 2 minutes then stir until the chocolate is completely melted.  Stir in the remaining milk.

Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended.  Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping.  Spoon mixture into 6 individual dessert dishes.  Refrigerate, covered, until ready to serve.

To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each.  Garnish with the fresh berries.

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CHUCK WAGON SKILLET

 1 tbsp butter

1/3 cup chopped onion

1 lb ground chuck

1 tsp salt

1/8 tsp black pepper

2 cups cheddar cheese, cubed

1 cup celery, chopped

1/2 cup black olives, sliced

1 (16-oz) can chopped stewed tomatoes

1/2 cup water

2 cups medium egg noodles, uncooked

In a large skillet that has a lid, melt butter. Sauté onion in the butter until tender. Add the meat, sprinkle with the salt and pepper; brown slowly. Drain fat from the mixture.

Mix into the skillet with the drained onion and meat, cheese, celery, olive and noodles. Pour tomatoes and water overall. Cover and bring to a boil, lower heat to simmer. Simmer 25-30 minutes.

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RASPBERRY BALSAMIC CHICKEN

This recipe is from a community fire department cookbook in West Texas. This recipe was submitted by a lady in Lubbock.

1 tsp oil

cooking spray

1/2 cup chopped red onion

1 1/2 tsp minced fresh or 1/2 tsp dried thyme

1/2 tsp salt, divided

4 skinless, boneless chicken breasts, halved

1/3 cup seedless raspberry preserves

2 tbsp balsamic vinegar

1/4 tsp pepper

Heat oil in a large skillet that has been sprayed with the cooking spray over medium heat until hot. Add onion and sauté 5 minutes. 

Combine the thyme and 1/4 teaspoon of the salt; sprinkle over the chicken. Add chicken to the skillet and cook 6 minutes on each side or until done. Reduce heat under the skillet to medium low. In a small bowl, stir remaining salt, preserves, vinegar and pepper together; add to the skillet and cook, stirring gently until preserves melt. Serve sauce over the chicken.

Yield: 4 servings

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MINIATURE APPLE PIES

3/4 cup - 1 tablespoon all-purpose flour

1 tablespoon whole-wheat flour
1/4 cup butter
1 tablespoon granulated sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk

Preheat oven to 425 degrees. 

Place the flours in a large mixing bowl and cut in the butter using a pastry cutter or two knives until mixture forms coarse crumbs.  Stir in the sugar and baking powder.

In a small bowl combine the egg and the milk, mixing together well.  Add this mixture to the flour mixture and stir until a dough forms.  Cover with a clean tea towel and set aside.

1 large Granny Smith apple
1 teaspoon ground cinnamon
dash of ground ginger
1 egg, lightly beaten
1 1/2 tablespoons granulated sugar

Peel and core the apple and grate into a small bowl.  Stir in the cinnamon and ginger; set aside.

On a lightly floured surface, roll out the dough into a 16 X 8-inch rectangle.  Cut the dough into 8 4-inch squares.

To make the pies, place approximately 1 tablespoon of the apple mixture in the center of each dough square.  Brush edges of dough with the egg.  Fold the corners of the dough up over the filling and pinch together to seal.  Place on an ungreased baking sheet that has sides.  Brush the remaining egg over the tops of the pies and sprinkle with the sugar. 

Bake pies until lightly browned, approximately 8 to 10 minutes.  Allow to cool on baking sheet for 1 to 2 minutes.  If not serving immediately, allow to cool on a wire rack.

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In a hurry?  Use this same dough and fill pies with prepared canned pie filling.  Hint:  Great for little cherry pies, too.

EASY CHOCOLATE MILK SHAKES

4 cups (1-quart) cold milk

1 pkg (4-servings) instant chocolate pudding mix
4 scoops chocolate or vanilla ice cream

Pour two cups of milk into a bowl or a two-quart shaker or jar with a tight-fitting lid.  Add the pudding mix to the milk in the bowl or jar.  Beat slowly with electric mixer at lowest speed for about two minutes or until blended.  If using a jar, tightly screw on lid and shake vigorously until well blended.  Add the remaining milk and the ice cream.  Beat or shake until very thoroughly mixed.  Serve at once.

Yield: 4 servings

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EASY CORN DIP

 2n (8-oz) pkgs cream cheese, softened

1 (4-oz) can green chilies, chopped

1 (4-oz) can black olives, chopped

1 (16-oz) pkg Ranch Dressing

1/2 cup red and/or green bell pepper, chopped

1 (14-oz) can whole kernel corn, drained

Place softened cream cheese in a bowl and mix in the remaining ingredients. Mix well. Refrigerate until ready to serve. Serve with assorted crackers, chips and/or fresh veggies.

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