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| Toffee Bars |
| 1 Cup All-purpose Flour |
3/4 Cup Packed Brown Sugar |
| 1/2 Cup Cold Butter |
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| Topping |
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| 1 Egg |
1 Cup Packed Brown Sugar |
| 1 Teaspoon Vanilla Extract |
1 Teaspoon Baking Powder |
| 1 Cup Flaked Coconut |
1/2 Cup Chopped Pecans or Walnuts |
In a large bowl, combine flour & brown sugar. Cut in butter until crmbly. Press mixture into an ungreased 13x9 inch baking pan. Bake at 350 for 8-10 minutes or until golden brown, cool slightly.
In a small bowl, beat egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over the crust and bake for 12-15 minutes, until golden brown. Cool and cut into bars. Makes about 2 dozen bars.
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| Taco Macaroni |
| 1 Pkg. (16 oz.) Elbow Macaroni |
1 lb. Ground Beef |
| 3/4 Cup Chopped Onion |
1 Can (14 1/2 oz.) Diced Tomatoes, undrained |
| 1 Can (10 3/4 oz.) Condensed Tomato Soup,undiluted |
1 Can (8 oz.) Tomato Sauce |
1 Envelope Taco Seasoning |
Shredded Cheddar Cheese |
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Cook macaroni according to package directions. Meanwhile, in Dutch oven, cook beef & onion over medium heat. When no longer pink, drain and stir in the tomatoes, soup sauce and taco seasoning. Bring to a boil, reduce heat and simmer, uncovered for 8-10 minutes or until thickened. Drain macaroni, stir into meat mixture and heat through. Sprinkle with cheese.
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| Crab-Egg Cracker Spread |
| 1/3 Cup Mayonnaise |
1/3 Cup Chili Sauce |
| 2 Tablespoon Prepared Horseradish |
1/2 teaspoon Prepared Mustard |
| 1 Garlic Clove, minced |
1/4 - 1/2 teaspoon Hot Pepper Sauce |
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2 Hard-cooked Eggs, finely chopped
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2 Cans (6 oz. each) Crabmeat, drained, flaked & cartilage removed
Or 1 - 1/2 Cup flaked fresh or frozen Crabmeat
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In a bowl, combine the first 7 ingredients. Stir in the crab and eggs,
Cover and refrigerate for at least 2 hours. Serve with crackers. |
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| Veggie Appetizer Squares |
| 1 Tube (13.8 oz.) Refrigerated Pizza Crust |
1 Pkg. (8 oz. each) Cream Cheese, softened |
| 1/2 Cup Ranch Salad dressing |
1/2 teaspoon Garlic Powder |
1/2 teaspoon Dried Parsley Flakes |
1/4 teaspoon Salt |
| 4 Green Onions, chopped |
1 - 1/2 Cup Fresh Broccoli, coarsely chopped
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| 1 - 1/2 cup Fresh Cauliflower, coarsely chopped |
1 medium Carrot, finely chopped
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| 1 Celery rib, finely chopped |
1/2 Cup Green Pepper, chopped
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| 1 - 1/4 Cup Shredded Pepper Jack Cheese |
1 - 1/4 Cup Shredded Mozzarella Cheese
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| 1/2 cup Shredded Parmesan Cheese |
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Press pizza dough into greased 15x10x1 inch baking pan.
Bake at 400 for 6 minutes. Cool on wire rack for 5 minutes.
Meanwhile, in a small mixing bowl, beat the cream cheese, salad dressing, garlic, parsley & salt. Spread over crust.
Top with the onions, broccoli, cauliflower, carrot, celery & green pepper. Sprinkle with cheeses.
Bake for 10 - 15 minutes or until cheese is melted. |
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