THE LATE STEPHEN HILL'S FAVORITE CHEESE DATE GOODIES

The late gospel music singer and minister shared this recipe of his wife's several years ago.  It is easy and tasty.

Pastry:
1 stick butter
1 tsp salt
2 cups sharp cheddar cheese
dash of red pepper to taste
1 1/2 cups all-purpose flour

Grate cheese and mix other ingredients until dough can be rolled.  (A food processor makes this so easy.)  Roll out and cut with a small biscuit cutter.

Filling:
1 pkg (8-oz) chopped dates
1/4 cup water
1/2 cup light brown sugar
1/2 cup chopped walnuts

Cut dates into small pieces and mix with the water and sugar and cook until thick and fairly dry.  Cool; add walnuts.

To assemble, put a small amount of the filling on half the cheese biscuit.  Fold over the other side and mash edges together.  Bake at 325 degrees for 15 to 20 minutes.

Yield: 2 to 3 dozen

file photo for reference - not this exact recipe

JUST-4-CUP SALAD

Note: This recipe goes together quickly but should be refrigerated at least 4 hours before serving.

1 cup drained mandarin oranges
1 cup drained pineapple chunks
1 cup miniature marshmallows
1 cup sour cream

Mix all ingredients together, cover and refrigerate at least 4 hours.

file photo for reference only

COUNTRY SCRAMBLED EGGS FOR A CROWD

2 dozen large eggs

1/2 cup milk
1/4 cup whipping cream
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp bottled hot sauce
4 tbsp butter, divided
1 large tomato chopped
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley

In a large mixing bowl whisk together the eggs, milk, cream, salt, pepper, and hot sauce.

In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter.  Add half the egg mixture to the skillet and cook, without stirring, until the eggs begin to set on the bottom.  Stir in half the tomato.  Draw a silicone spatula through the eggs to break up into pieces.  Continue cooking until the eggs are thickened but are still moist or dry as desired.  Remove eggs to a warm platter, wipe out the skillet with a damp paper towel, and repeat the process with the remaining butter, tomato and egg mixture.  Combine all the eggs in a bowl or large platter; sprinkle with the fresh chopped chives and parsley.

Yield: 12 servings

file photo

BARBECUE PITA CHIPS

1/4 cup butter, melted

1 1/2 tbsp barbecue seasoning, ie McCormick's Grill Mates
1 1/2 tbsp lemon juice
3 (6-in each) pita rounds

In a small bowl combine the butter, seasoning, and juice.

Split each pita into 2 rounds; cut each round into 8 wedges.

Place the wedges on a lightly greased baking sheet.  Brush the rough side of each wedge with the butter mixture.  Bake for 15 minutes at 350 degrees or until the wedges are crisp.

Cool on wire racks.

Yield: 48 chips

file photo

WALDORF SALAD JUBILEE

This is a recipe I got from a 2007 Oxmoor House publication.

1 cup mayonnaise
1 tsp lemon juice
1/2 tsp salt
6 Granny Smith apples, unpeeled, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup orange-flavored dried cranberries
1/2 cup finely chopped red onion
1 1/2 cups pecan pieces, toasted
2 heads radicchio, washed, leaves separated

In a medium bowl, combine the mayonnaise, lemon juice, and salt; stir together well.

In a large bowl, toss the apples, celery, radishes, cranberries, and onion; add the mayo mixture and toss to coat.

Fold the toasted pecans into the salad.

Line a salad bowl with the radiacchio leaves and place salad in the center.  To use individual serving plates/bowl, place leaves on plate and top with servings of the salad.

Yield: 10 servings

MAC AND CHEESE WITH SPINACH

1 slice soft multi-grain sandwich bread

1 tbsp butter
1/3 cup grated Parmesan cheese
2 cups low-fat milk
2 tbsp whole-wheat flour
1 large garlic clove, minced
4-oz shredded cheddar cheese
4-oz shredded Mozzarella cheese
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp cayenne pepper
8-oz penne or corkscrew pasta
1 pkg (6-oz) fresh baby spinach leaves

Preheat oven to 350 degrees.
Lightly buttered a 9-inch square baking dish; set aside.

Pulse bread in a food processor until reduced to fine crumbs.

Melt the butter in a 2-quart saucepan over medium heat and add the breadcrumbs to the melted butter; cook, stirring often, for 3 minutes or until bread crumbs are toasted.  Transfer to a small bowl and add 2 tablespoons of the Parmesan cheese.

Wipe saucepan clean with a paper towel then add the milk, flour, and garlic; whisk until blended together.  Whisking frequently, bring to a boil over medium-high heat; reduce heat and simmer 3 minutes or until thickened.  Remove from heat and stir in the rest of the Parmesan cheese along with the cheddar, mozzarella, Dijon, salt, and cayenne pepper.  Stir until cheeses are melted and the sauce is smooth.  Cover, set aside and keep warm.

Cook the pasta according to the package directions but shortening the cooking time by 2 minutes.  Add the spinach and stir until completely wilted.  Pour into a colander to drain then rinse with cold water and allow to drain again.  Transfer to a large bowl and stir in the warm cheese sauce.

Pour the mixture into the prepared casserole dish and sprinkle the buttered bread crumbs over the top.  Bake at 350 degrees for 25 to 30 minutes or until bubbly and top is browned.

Yield: 4 to 6 servings

INDIAN HAMBURGER CORN

1 lb lean ground beef

1 can (16-oz) whole kernel corn, drained
1/2 medium-size yellow onion, chopped
1 jar (12-oz) taco sauce
tortilla chips for serving

Brown the ground beef in a medium skillet along with the onion.  When the meat is no longer pink, drain the mixture well.  Return to the skillet and add the corn and taco sauce; simmer 5 minutes or until heated through.

Serve with the tortilla chips.

Yield: 4 to 6 servings

free clipart

ASPARAGUS CASSEROLE

1 can (16-oz) asparagus, drained
1 can cream of mushroom soup
3 eggs, beaten
1 1/2 cups cooked rice
1/4 cup milk
2 cup grated cheese

Mix all ingredients together and bake in a casserole dish until golden brown or firm.

file photo

SHOE PEG CORN SALAD

Note: This recipe goes together quickly but does need to be refrigerated at least 4 hours before serving.

2 cans shoe peg corn
1 chopped bell pepper
1/2 cup chopped onion
1 medium jar olives with pimento, sliced
1 bottle Zesty Italian dressing

Mix and pour dressing over mix and let set in refrigerator 4 hours or overnight.

This is not a brand recommendation. Photo used for reference only.

EASY CHICKEN NOODLE SOUP

2 cans (10 1/2-oz each) condensed chicken broth

2 cans water
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp finely chopped onion
1 tbsp chopped fresh parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
2 cups diced cooked chicken (or turkey)
1 cup (dry) noodles, cooked

In a 3-quart saucepan combine the broth, water, celery, carrot, onion, and seasonings.  Heat to boiling over medium heat.  Reduce heat to low, cover and cook 20 minutes or until the veggies are tender. Add the chicken and noodles and heat through.

Yield: 4 servings