XSTITCHBUDDIES' RECIPE PAGE
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VELVEETA SALSA DIP (from ElaineD.)
1 8-oz. jar Pace Hot Picante Sauce
l lb. Velveeta Cheese Spread
Cube cheese spread, pour sauce over cheese and microwave till
blended. Can be spiced up with sauteed onion, jalepeno, or more picante sauce. Serve with tortilla chips.
PEPPERONI PINWHEELS (Makes 16) (from ElaineD.)
1 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 (3-1/2oz./32 slice) pkg. thin sliced pepperoni
2 oz. (1/2 c.) shredded mozzarella cheese
Optional: 1 c. prepared pizza or spaghetti sauce
Heat over to 350. Separate dough into 4 rectangles;
firmly press perforations to seal. Place 8 pepperoni
slices on each rectangle; sprinkle with 2 tablespoons
cheese. Starting at shortest side, tightly roll up
each rectangle; pinch to seal. Slice each roll into
4 equal sections. Pinch dough together on one side of
each slice to seal. Place sealed-side down on ungreased
cookie sheet. Bake for 18-20 minutes or until golden
brown. Serve pinwheels with warm pizza sauce.
KIELBASA WITH PINEAPPLE (from ElaineD.)
1 pkg. (approx. 1 lb.) Hillshire Farm Polsa Kielbasa
1 jar Heinz Chili Sauce
1 can (8 oz.) Crushed Pineapple
1 can (8 oz.) Pineapple Chunks
1/3 c. Brown Sugar
Drain pineapple chunks (reserving juice if needed for
thinner sauce). Cut kielbasa into bite-size diagonal
pieces and saute in skillet until just browned. Drain
onto paper towels. In drained skillet, add chili sauce
and brown sugar. Stir together and heat until sugar is
dissolved. Add crushed pineapple (and reserved juice if
desired) and heat through. In large bowl, mix all
ingredients together and pour into baking dish. Bake
UNCOVERED at 350 for 1/2-3/4 hour. Serve warm.
PINEAPPLE CURRY DIP (from ElaineD.)
Optional: 1 whole pineapple - cut top off and save for
decoration; hollow out inside to use as a bowl.
8 oz. cream cheese, softened at room temperature
1/4 c. Major Grey chutney
1/4 tsp. dry mustard
1/4 tsp. curry
slivered almonds
Mix cream cheese, chutney, dry mustard and curry in blender
until smooth. Refrigerate at least 4 hours. If using
hollowed-out pineaple, fill with dip. Sprinkle almonds on
top. Serve with Bremner wafers.
SALMON PATE (from ElaineD.)
Line a 2-cup bowl or small loaf pan with plastic wrap. Blend
one can (7-3/4 oz). salmon, 1 envelope Good Seasons Italian
Salad Dressing Mix, 8 oz. cream cheese and 1/3 of a cucumber,
finely chopped. Press into bowl and chill at least 1 hour.
Unmold and serve with crackers and the rest of the cucumber,
sliced.
CAPE COD CRABBIES (from ElaineD.)
1 pkg. English Muffins
1 can crabmeat
1/2 stick butter
1 jar Old English Cheese Spread
1-1/2 tsp. mayo
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
Mix together everything, except muffins. Split muffins in
half. Spread mixture onto muffins and cut into quarters.
Put under broiler for a few minutes.
PISTACHIO MARBLE CAKE (from ElaineD.)
Combine 1 pkg. (2-layer size) yellow cake mix, 1 pkg. JELL-O
Pistachio Instant Pudding, 4 eggs, 1 c. water, 1/2 c. oil,
and 1/2 tsp. almond extract in large mixer bowl; blend. Beat
at medium speed of electric mixer for 2 minutes. Pour 1/3 of
batter into separate bowl; stir in 1/4 c. chocolate syrup.
Spoon batters alternately into greased and floured 10-inch
tube pan. Zigzag spatula through batter to marble. Bake at
350 for 50 minutes, or until center springs back when lightly
touched. Cool 15 minutes before removing from pan. If desired,
glaze with chocolate and sprinkle top with chopped pistachios.
Chocolate Glaze: In small saucepan, combine: 2 tbsp. cocoa
powder, 1 tbsp + 2 tsp. water, 1 tbsp. oil, and 1 tbsp. corn
syrup. Cook and stir over low heat until smooth. Remove from
heat; immediately beat in 1 c. confectioner's sugar. Drizzle
over cooled cake.
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