Sun-Dried Tomato and Goat Cheese Appetizers

Ingredients:

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 1/2 cup mayonnaise
3. 1/2 cup crumbled goat cheese
4. 1/4 cup chopped drained oil-packed sun-dried tomatoes
5. 1 teaspoon dried onion flakes
6. 1 teaspoon dried pesto seasoning
7. 1 tablespoon grated Parmesan cheese


Directions:


1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

Cheesy Appetizer Loaf

Ingredients:

1. 3 tablespoons KRAFT Mayo Real Mayonnaise
2. 1/2 teaspoon garlic powder
3. 1 (8 ounce) package KRAFT Natural Mozzarella Cheese Crumbles
4. 2 tablespoons chopped Spanish olives
5. 1 loaf French bread, cut lengthwise in half
6. Paprika

Directions:



1. Preheat broiler. Mix mayo, garlic powder, cheese and olives.
2. Spread evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
3. Broil, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.

Yield: 24 servings

Slow-Cooked Green Beans, Tomatoes and Bacon

Ingredients:

1. 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
2. 1 large onion, chopped
3. 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
4. 1/2 cup low-sodium chicken broth
5. 1/4 teaspoon pepper
6. 4 plum tomatoes, chopped


Directions:


1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.

2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.

3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Yield: 8 servings

Fruit Angel Cake Recipe

Fruit Angel Cake

Ingredients:
2 cans Fruit Cocktail, drained and coarsely chopped
1 cup cake flour
1 – 2/3 cups sugar
12 pcs. Egg whites
1 – ½ tsp. Cream of tartar
¼ tsp. Iodized salt
1 – ½ tsp. Vanilla

Directions;

1. Preheat oven to 375°F. Shift together flour and half of sugar. Set aside
2. Beat egg whites, cream of tartar and salt until foamy. Gradually add remaining sugar, beating on high speed until glossy and stiff peaks form. Fold in vanilla and flour mixture, ¼ cup at a time.
3. Fold in Fiesta Fruit Cocktail. Pour into ungreased tube pan (10”x4”) and bake for 30 to 35 minutes. Invert tube pan on rack to cool.

Pine Chocolate Cookies Recipe

Pine Chocolate Cookies.

Ingredients:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 pcs. eggs
1 tsp. vanilla
2 cans Fresh Cut Crushed Pineapple, well drained
4 cups all-purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. iodized fine salt
1/2 cup roasted peanuts, chopped
1/2 cup unsweetened chocolate chips

Directions:

1. Cream butters and sugars until light and fluffy. Beat in eggs, one at time. Add vanilla. Stir Fresh Cut Crushed Pineapples. Set Aside
2. Combine flour, baking soda and salt. Add half to creamed mixture, and then blend well before adding the other half. Stir in peanuts and chocolate chips.
3. Flatten 1 tbsp. of mixture, 2 inches apart, into a greased cookie sheet. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes. Cool in rack.

Tuna - Pizza Filling Recipe

Tuna - Pizza Filling

2 tbsp. chopped onion, sauteed
1 pouch Classic Italian Pizza Sauce
2/3 cup mayonnaise
2 cans tuna chunks in brine, drained
1 stalk c elery, chopped
2 tbsp. chopped pimiento
2 tsp pickle relish
3 tbsp. grated cheese

Directions:

1. Combine all ingredients
2. Season with salt and white pepper to taste
3. Pack in a sealed container and store in the refrigerator.
4. Serve as sandwich filling

Chicken Sandwich Supreme Recipe

Makes 4 servings
Ingredients:

1 can Fresh Cut Crushed Pineapple, well - drained
200 grams chicken breast, cooked and flaked
2 tsp. sweet pickle relish
1/3 cup mayonnaise
1 tsp. chopped white onion, sauted
1 Tbsp. diced cheddar cheese (optional)


Directions:

1. Combine all ingredients.
2. Season with salt, white pepper and sugar to taste.
3. Chill.
4. Serve as sandwich filling.