RECIPE SWAP: RELAXING WITH SOME NEW RECIPE IDEAS

This week has been very hectic at work. I think my nerves were shot and everyone knew it. Computers down, United Way funding requests due, payroll to figure and still no computer.... you get the idea. Then along comes Lorene Wood with a new cookbook for me. Wow! Now that will lift my spirits and calm my nerves. I rolled my chair back, took a deep breath and thumbed through the book. Several recipes jumped out at me and I would like to share a couple with you. Thank you, Lorene, you made my day.

Mandarin Orange Salad

1 head lettuce

1 can mandarin oranges

1 or 2 bunches green onions

1 package sliced almonds

Toss chopped lettuce, chopped nuts and oranges together. Pour on dressing, sprinkle with almonds and serve.

Dressing

1 cup sugar

1/2 cup vinegar

2 teaspoons salt

2 teaspoons mustard

2 cups oil

1 small onion, grated

1/8 cup poppy seeds

1 or 2 drops red food coloring

Blend all ingredients together in blender or combine until sugar is well dissolved. Serve on salad.

Cream Puff Cake

1 cup water

1 stick butter

1 cup flour

4 eggs

Heat water and butter till boiling, add flour. Beat in eggs 1 at a time. Spread in 9x13-inch pan. Bake at 400 degrees for 45 minutes.

1 (8 ounce) package cream cheese

2 packages instant French vanilla pudding

2 1/2 cups milk

8 ounces Cool Whip

Beat until creamy. Spread over cooled shell. Top with additional whipped topping and drizzle with chocolate syrup.

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Cindy Dude made giant chocolate-toffee cookies and her family loved them. She says they were great with a tall glass of cold milk.

Giant Chocolate-Toffee Cookies

1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 pound bittersweet (not unsweetened) or semi-sweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

1 3/4 cups packed brown sugar

4 large eggs

1 tablespoon vanilla extract

5 1.4-ounce Heath bars, coarsely chopped

1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. Makes about 18 cookies.

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We had a response to the request for Napoleon dessert. The response is for the individual desserts but could be adapted for the large 9x13 size dessert.

Napoleons

Roll out puff paste 1/8 inch thick, cut it into very regular bands 2 1/2 to 3 inches wide and prick the surfaces with a fork. Bake the bands on a baking sheet in a very hot oven, 450 degrees, until they are puffed and lightly browned. Reduce the heat to moderate and bake for 30 minutes longer, or until the paste is dry.

Cool and put 3 sheets of paste together, one on top of each other, with a cream between them. Use whipped cream or a cream flavored with strawberries.

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Nancy Myers of Jackson answered the request for recipes for a smoothie. Try different flavors of juice to make a variety of drink choices.

Orange Smoothie

1 (6 ounce) can frozen orange juice concentrate

1 cup milk

1 cup water

1/4 cup sugar

1/2 teaspoon vanilla

10 ice cubes

Place all ingredients in a blender. Cover and blend until smooth. Serve immediately. Yields 6 servings, 3/4 cup each.

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Opal Rodgers shares some extra recipes that she had two of in her files. All of them are appreciated, and I think you will enjoy them.

Onion Squares

1 onion, chopped fine

1 stick margarine

1 box Jiffy corn bread mix

1 1/3 cups cold milk

1 cup sour cream

1 1/2 cups grated Cheddar cheese

1 can cream style corn

1 egg

1/2 teaspoon salt

Saut onion in margarine, cool. Combine milk, egg, muffin mix and corn. Pour this into a 7x11-inch baking pan. Mix sour cream, 1/2 cup cheese and salt to cooled onion. Spread this mixture over mixture in pan. Sprinkle remaining cheese over the top.

Bake until done all the way through.

Peaches and Cream Pie

3/4 cup flour

1 teaspoon baking powder

1 egg

1/2 cup milk

3 tablespoons softened margarine

1 package vanilla pudding and pie filling mix, not instant

Mix all above ingredients together, Pour in a 9-inch pie pan. 1 large can of peaches, drained, reserving liquid

1 (8 ounce) package cream cheese

3 tablespoons peach juice

1/2 cup sugar

Combine these ingredients together and mix well. Place peaches on cake batter in pan, but leave edge without peaches. Cover peaches with cream cheese mixture. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 minutes or till golden brown.

Next week we will share a few more of Opal's recipes with you.

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There are no recipe requests this week. Don't forget about the Napoleon dessert recipe and the request for pineapple right-side-up cake from last week.

Have a great week, and happy cooking.