The Advocate - Food Focus
Mrs. Frenzel’s Microwave Pralines
½ pint whipping cream
1 lb. Light brown sugar
pinch of cream of tartar
pinch of sale
2 cups pecans
2 Tbs. butter
1 tsp. vanilla extract
Combine whipping cream and sugar in a large microwave-safe mixing bowl. Add cream of tartar and salt. Microwave at full power for 13 minutes. At the same time, slowly toast pecans, turning frequently so they do not burn. Remove whipping cream mixture from microwave. Add butter. Stir quickly until butter is melted and mixture begins to lose its gloss. Add vanilla and pecans. Quickly turn out by spoonfuls onto aluminum foil. Makes about 20 pralines.
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Satin Pie
1 cup creamy peanut butter
2 cups sugar
2 8-oz. pkgs. Cream cheese, room temperature
2 Tbs. butter, melted
2 tsp. vanilla extract
1 ½ cups whipping cream
2 graham cracker crusts
3 1.45 oz. Hershey bars
3 Tbs. milk
Beat peanut butter, sugar, cream cheese, butter and the vanilla in a large bowl with electric mixer until smooth and creamy. In another bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into peanut butter mixture. Spoon into crusts, dividing mixture equally. Refrigerate 6 hours. Melt Hershey bars with milk in saucepan over low heat. Spread or swirl over pie fillings. Refrigerate until firm.
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Spinach Salad With Apricots and Peanuts
1 lb. Spinach, cleaned, patted dry, torn into bite-size pieces
3 Tbs. apple cider vinegar
6 Tbs. apricot preserves
½ cup peanut oil
1 15-oz. can apricot halves, drained
¾ cup coarsely chopped roasted peanuts.
Combine vinegar and preserves in container of electric blender. Process until smooth, stopping once to scrape down sides. With blender on high speed, gradually add peanut oil in a slow, steady stream. Blend until thickened. Combine spinach, half of apricots, peanuts and dressing in a large salad bowl; toss gently. Top with remaining apricots and sprinkle with peanuts. Serve immediately. Serves 8.
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Goblin' Mix
2 cups mini twisted pretzels
3 cups rice Chex cereal
2 cups Kix cereal
1 can cashews
1 cup goldfish crackers
½ cup margarine, melted
¼ cup Worcestershire sauce
1 Tbs. garlic powder
1 tsp. cayenne pepper
Mix pretzels, Chex cereal, Kix cereal and goldfish crackers in slow cooker. Melt margarine over low heat and stir in Worcestershire sauce, garlic powder, and cayenne pepper. Pour melted margarine and seasonings over dry mixture in the slow cooker and cook on low for 3 - 4 hours. Uncover for the last 45 minutes. Serves 15 - 20.
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Spinach and Artichoke Stuffed Yellow Squash
6 - 8 large yellow crookneck squash
½ cup butter or margarine
8 oz. package cream cheese
3 10-oz. boxes frozen chopped spinach, thawed, and well-drained
2 14-oz. cans artichoke hearts, drained and coarsely chopped
½ tsp. garlic powder
1 tsp. lemon pepper
1 tsp. Worcestershire
Dash of Tabasco
Salt, red and black pepper, to taste
Seasoned Italian bread crumbs for topping
Bring a large pot of salted water to a boil. Cut the squash in half lengthwise. Remove seeds and cook in boiling water until crisp-tender (3 to 5 minutes). Drain and set aside to cool. Melt butter and cream cheese in large saucepan. Remove from heat and add spinach, artichoke hearts, and remaining seasonings. Mix well to blend. Divide the spinach stuffing equally among the squash halves. Top with bread crumbs and transfer to a baking pan. Preheat oven to 350 degrees. Bake stuffed squash until heated through, 20 to 30 minutes. Serves 12 - 14.
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ROSEMARY OLIVE FOCACCIO
1 10-oz. pkg. refrigerated pizza crust
1 tsp. olive oil
1/4 tsp. freshly cracked black pepper
1 Tbs. minced fresh rosemary OR 1 tsp. dried and crumbled
1 egg white
1 Tbs. water
1/2 cup grated Romano cheese, divided
8 black olives, pitted and quartered
4 marinated sun dried tomatoes, drained, rinsed, and cut into strips
2 large cloves garlic, thinly sliced
Preheat oven to 450 degrees. Place pizza crust in a bowl and add oil, black pepper and rosemary. Knead dough until combined. Press dough into 12 x 9-inch baking sheet. Using a pastry brush, brush with egg white and water mixed together. If needed, press out dough more at this point. Sprinkle with 1/4 cup Romano cheese; press into dough. Bake until bread is almost cooked through and cheese begins to brown. Arrange olives, tomatoes, and garlic on top of bread. Sprinkle remaining 1/4 cup cheese and spray lightly with olive oil flavored vegetable oil spray. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares and serve
