Raspberry Salad

By:  Genavieve Hunter

1 pkg. raspberry jell-o
1-1/4 cups boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple (1 cup)
1 large banana, diced small
1/3 cup pecans, diced

Dissolve jell-o in boiling water.
Add raspberries and stir until thawed.
Add remaining ingredients and pour into mold or 8" X 8" dish.
Chill until set.

ENGLISH MUFFINS

7 cups all-purpose flour
1 1/2 tsp salt
4 tsp SAF instant yeast*
1/4 cup water
1/2 cup milk
1/4 cup butter (1/2 stick)
1 TBS sugar
2 cups warm tap water

Add salt and dry yeast to flour.  Whisk to combine.
Heat together 1/4 cup water, butter, sugar, and milk.  Stir until sugar is dissolved and butter is melted.
Add 2 cups warm water, and place these liquid ingredients in the bowl of a large stand mixer.
Using dough hook, and with machine on medium speed, add flour mixture, 1 cup at a time, to water mixture.
When flour is mostly incorporated, allow machine to knead dough for about 4 minutes until dough is smooth an elastic.  (If dough seems sticky and does not pull away from sides of mixing bowl, add a bit more flour)
Transfer to a greased bowl, cover with a light cloth, and allow to rise until double in bulk; about 30 minutes.
GENTLY roll out dough to about 3/4 inch thickness.
Cut** appox. 12 - 15 muffins.  Gently re-roll scraps and cut another 5 or so.
Place muffins on a large baking sheet that has been sprinkled with corn meal.
Cover and allow to rise 20 - 30 minutes.
Bake on a heated (350) griddle sprinkled with corn meal - about 3- 4 minutes per side.
Yield:  about 20 muffins

 *No need to dissolve instant yeast in water - add directly to flour.
**To cut muffins, use a clean tuna can with 3 or 4 holes punched in the bottom.

Crockpot Congressional Bean Soup

1 lb small white beans
8 cups water
2 cups diced ham
1 cup onion, diced
1 cup celery, diced
2 TBS chopped parsley
1 tsp salt
1/4 tsp pepper
1 bay leaf

Assemble ingredients in slow cooker and cook on low setting about 8 hours or until beans are tender.

Pink Cloud Dessert (Pavlova)

1 can Eagle Brand sweetened condensed milk
1 12-oz container frozen pink lemonade
1 12-oz  container Cool Whip PLUS
1 16--oz containers Cool Whip
Few drops red food coloring

Whip lemonade into sweetened condensed milk.
Gently fold in Cool Whip with slow mixer or wire whisk.
Add food coloring to desired shade of light pink.
Refrigerate until served.
Pipe into meringue shells and serve.

Meringue Shells:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar.

Beat until stiff peaks form.
Pipe small nest/bowl shapes onto parchment paper with pre-drawn circles for uniform size - about 3 inches in diameter.  (good tutorial online at http://www.cookincanuck.com/2011/03/how-to-make-meringue-shells/)
Bake at 225 for 1-1/2 hours; turn oven off and leave in oven an additional 30 minutes.
Cool completely and gently peel off parchment paper.
May be frozen in airtight container.
**Makes about 10 cups (3/4 cup is a good serving for plastic highball type glasses... or about 13 servings)
**May serve with crushed Oreos and whipped cream

Broccoli Salad

From Mary Purbaugh

2 lbs fresh broccoli florets, chopped fine
1/3 cup diced red onion
1 cup golden raisins
1/2 cup REAL bacon bits
1 cup salted sunflower kernels
Toss all ingredients together and drizzle with dressing.

Dressing:
1/4 cup red wine vinegar
2 cups mayonnaise
1/2 cup granulated sugar
Mix together and pour over broccoli mixture.

Makes about 15 servings

Peanut Butter Balls

1-1/2 cubes butter
1 16-oz jar crunchy peanut butter
3 cups Rice Krispies cereal
1 lb powdered sugar
2 4.4-oz Hershey milk chocolate candy bars
1 inch household paraffin

In a LARGE mixing bowl, toss together the cereal and powdered sugar until well coated.  Set aside.
in a double boiler (or over very low heat), melt together butter and peanut butter.
Pour melted mixture over cereal and stir well to combine.
Use your hands to complete this process, making sure cereal is evenly coated.
While mixture is still warm, shape into walnut-sized balls... may use a small cookie scoop.
Use palms and thumbs to pack each ball firmly into shape.
Allow to cool completely or cool in refrigerator.
When candy is cool:
Melt 2 Hershey bars together with 1 inch of paraffin wax.
Using two dinner forks or a candy dipper, dip each ball into chocolate; tap off excess, and allow to cool on a wire rack.
Makes about 5 dozen pieces

Raisin Pie

1 double unbaked pie crust - prepared in advance. (Recipe below)
2 cups raisins
2 cups water
1/2 cup packed brown sugar
2 TBS cornstarch
1/2 tsp cinnamon
1/4 tsp salt
1 TBS vinegar
1 TBS butter or margarine

Preheat oven to 425.
Combine raisins and water and boil for 5 minutes.
Meanwhile, blend together sugar, cornstarch, cinnamon, and salt.
After raisins have boiled 5 minutes, add cornstarch mixture and continue cooking and stirring until mixture is clear and thickened.
Remove from heat and add butter and vinegar.
Cool slightly and pour into prepared pastry-lined pie pan.
Cover with top pastry or lattice strips.
Bake at 425 about 30 minutes or until crust is golden brown.

Pie Dough (pate brise)

2 1/2 cups flour

1 tsp salt

1 tsp sugar

2 sticks COLD butter, cut into chunks

1/4 - 1/2 cup ice cold water

Place flour, salt, and sugar in food processor. Drop in cubed butter.

Pulse until butter is chopped into small, pea-sized pieces.

With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Divide in half, roll out on floured surface.

Baked Potato Soup

Kathrine's Recipe

4 large potatoes, baked - remove pulp & chop
2/3 cup butter
2/3 cup flour
6 cups milk
4 green onions, chopped
1 LB bacon, cooked & chopped
1/4 tsp pepper
1/2 tsp salt
1-1/2 cups grated cheddar cheese
8 oz sour cream

While potatoes are still warm, remove pulp and chop.
DO NOT allow potatoes to cool completely first as this will result in starchy pulp!
Melt butter and add flour, whisk to make a roux (paste). Cook for a minute or two.
Add milk and stir constantly until thick and bubbly.
Add potato pulp and salt, pepper, bacon and green onion.
Add cheese and stir until melted.
Add sour cream and stir until melted and well blended.
Garnish with more bacon, onion, sour cream - as desired.

Carrot Cake

By Jan & Ruth Snyder

2 cups all-purpose flour
1/2 tsp salt
2 tsp cinnamon
2 cups sugar
1 tsp baking soda

3 eggs
2 cups finely grated carrots
1 cup well-drained crushed pineapple
1 cup chopped pecans, divided
1 1/2 cups vegetable oil
1 tsp vanilla
1 cup shredded coconut

In a mixing bowl, combine dry ingredients.
Add eggs, oil, carrots, and vanilla; beat until combines.
Stir in pineapple, coconut, and 1/2 cup nuts.
Pour into a greased 9" X 13" baking pan.
Bake at 350 for 50 - 60 minutes or until cake tests done.
Cool, and frost with cream cheese frosting.

Frosting:
2 3-oz pkgs cream cheese, softened
6 TBS butter or margarine, softened
3 cups powdered sugar
1 tsp vanilla

Combine all ingredients and mix until well blended.
Frost cooled cake and sprinkle with remaining nuts.
Store in refrigerator.

Pecan Balls

My Mom's Recipe:
1/2 lb butter, softened
2 cups sifted flour
2 tsp vanilla
4 TBS sugar
2 cups chopped pecans
Powdered sugar for rolling into.

Cream butter and sugar; add vanilla.
Add flour and nuts.  Mix well.
Form into small balls and place on cookie sheet.
Bake at 350 about 20 minutes.  Bottoms should be lightly browned)
While still warm, roll in powdered sugar.
Depending on size - Makes about 4 - 6 dozen.
Recipe is easily halved.
**Mom's note: This dough will seem quite dry and sorta crumbly, but as you form it into balls, it molds in OK.

Mom's Sugar Cookies (Basic Cookie Dough)

1/2 cup butter, softened
1 cup sugar
2 eggs
2 TBS cream
1 tsp vanilla
2-1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda

Beat together butter, sugar, and eggs.  Add cream and vanilla.
Stir together dry ingredients and blend into butter/sugar mixture.
Chill 4 - 5 hours or overnight.
Roll out, cut into shapes, and bake at 400 6 - 8 minutes.
Makes about 3 dozen cookies.

Frost with:
3 cups powdered sugar
1/3 cup margarine
2 TBS milk
1 tsp vanilla
Cream together butter and sugar; add vanilla and milk.
Stir in powdered sugar and beat until smooth and creamy.
Frosts about 3 dozen cookies.

Heavenly Cookies or Chocolate Chip Merengues

4 egg whites
3/4 tsp cream of tartar
1/4 tsp salt
1 cup sugar
1 cup mini chocolate chips
1/2 cup chopped pecans
1 tsp vanilla

Preheat oven to 300.
Beat egg whites with cream of tartar until just foamy.
Add salt and vanilla and continue beating
While beating, add sugar, 1/4 cup at a time until stiff peaks form.
Fold in chocolate chips and pecans.
Drop by spoonfuls onto a parchment lined cookie sheet.
Bake 25 minutes or until peaks are lightly browned.
Allow to cool 3 - 5 minutes before removing from cookie sheet.
Makes about 30 cookies.
By:  Suzanne Manutai (Hunter's favs!).

Gingerbread Sugar Cookies

1 cup butter
1 1/2 cups sugar
1 egg
2 TBS cornstarch
2 TBS light Karo syrup
Cream together the above ingredients, then add:
3 cups flour
2 tsp each: soda, cinnamon, and ginger
1 tsp each: cloves & nutmeg

Roll out.
Cut into desired cookie shapes.
Bake at 400 5 - 10 minutes.
Frost with buttercream frosting.
By: Roxie Hubbs

Pam's Chile Relleno Casserole

3 7-oz cans whole green chiles
1 lb. Jack cheese, grated (reserve 1/2 cup)
1 lb. cheddar cheese, grated
3 eggs, beaten
3 TBS flour
1 5-oz can evaporated milk
1 8-oz can tomato sauce

In a 9" X 13" pan, layer half the chiles then half the cheeses.  (Remember to reserve 1/2 cup of Jack cheese)
Add flour and milk to beaten eggs, and using an electric mixer (to make sure there are no lumps), beat until well blended.
Pour egg mixture over chile/cheese layers.
Casserole may be refrigerated at this point if desired.
Bake at 350 for 30 minutes.
Spread tomato sauce evenly over the top, and sprinkle with reserved cheese.
Bake 15 minutes longer.
Allow to set for 5 minutes before cutting into squares to serve.
* Recipe may be halved and baked in an 8" X 8" pan.

CRUNCHY CARAMEL CORN

(The Father's Day Recipe)
1 cup butter (no substitutes)

2 cups light brown sugar

1/2 cup light corn syrup (like Karo)

1 tsp. salt

1/2 tsp baking soda

1 tsp vanilla extract

1 cup popcorn kernels, popped **

Preheat oven to 250 degrees.

Remove any un-popped kernels, and place popped corn in a LARGE bowl.

In a saucepan over medium heat, melt butter.

Stir in brown sugar, corn syrup, and salt.

Bring to a boil, stirring constantly.

Boil, without stirring, for FOUR minutes.

Remove from heat and stir in baking soda and vanilla.
Stir until mixture appears foamy and lighter in color.

Pour over popcorn and stir until completely coated.

Spread caramel corn evenly onto two baking sheets.

Bake in 250 degree oven for 45 minutes, stirring every 15 minutes.

Allow to cool completely, then break into pieces.

Store in zip top bags or airtight container.

** May use 4 bags microwave popcorn.  If using buttered/salted corn, reduce added salt to 1/2 tsp.
Note:  Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings

Yummy Apples

Yummy Apples 

Serving Size: 8

Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter

Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.

Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender

Pizza Fondue

1 pound ground beef
1 chopped onion
1 Tablespoon cornstarch
¼ teaspoon garlic powder
20 ounces pizza sauce
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 loaf French bread, cubed

Cook and stir beef and onion together until done. Stir in cornstarch and garlic powder. Add pizza sauce. Heat to boiling. Reduce heat and add cheeses, stir until melted. Serve in fondue pot with cubed French bread... toasted if desired.

BLT Pasta Salad

• 3 c. corkscrew pasta
• 1/2 c. milk
• 10 slices of bacon
• 1 clove garlic, minced
• 1/2 tsp. thyme
• 1/3 c. mayo
• 3 Tbsp sour cream
• 3/4 c. grape tomatoes
• 1/2 c. chopped lettuce, packed
• 2 tsp. fresh parsley, chopped
• 1 Tbsp grated Parmesan
• salt and pepper to taste

Directions

Boil the pasta in salted water according to package directions. Drain and rinse, then pour into a large bowl. Stir in the milk and set aside.

Cook the bacon on medium heat until crispy. Remove from the heat, pat dry, and crumble. In a separate pan, bring 1 tsp. of bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the sour cream and mayo until thoroughly incorporated.

Halve the grape tomatoes and add them, as well as the lettuce, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp. of the bacon. Stir in the parsley, Parmesan, salt, and pepper. Garnish with the remaining bacon and additional parsley.

Baked Apples

8 to 10 apples, cored and halved
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water

Heat oven to 350 degrees F.

Place apples in greased 13 x 9-inch dish. In a saucepan, mix remaining ingredients together in order given, and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake for 35 to 40 minutes or until tender.

Green Chile Cheese Bread

1 loaf French bread (baguette)
1 cup (2 sticks) butter
4 ounces mild diced green chiles
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder

Slice French bread into 1/4-inch slices. Cream butter and mix with the other ingredients.

Spread mixture evenly on the bread slices and place face up on a cookie sheet.

Place under a broiler until bubbly.

My Mom's Peanut Butter Cookies

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup shortening

1/2 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
* Extra granulated sugar, optional

Preheat oven to 350.
Cream together sugars, vanilla, peanut butter, and shortening.
Beat in egg.
Sift together dry ingredients; add to creamed mixture and stir to combine.
Roll into balls, place on cookie sheet, and lightly press with fork tines.
Bake 10 - 12 minutes
* If desired, roll balls in extra sugar before placing on cookie sheet.

Quick Apple Crisp
(recipe for Pampered Chef Deep Covered Baker)

Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
 Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions: Preheat oven to 350°F.
Peel, core and slice apples
Cut apples in half.

Place apples in Pampered Chef Deep Dish Baker.
Combine cake mix, sugar, cinnamon, butter and nuts.
Mix until crumbly.
Sprinkle mixture evenly over apples.
Bake 35-40 minutes or until apples are tender.
Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings

CHOCOLATE DIPPED COCONUT MACAROONS

1pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (about 5-1/3 cups loosely packed)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

GERMAN CHOCOLATE CAKE

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Kraft Kitchen Tips
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Note
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

COCONUT PECAN FROSTING
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans


BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Red Hot Popcorn

6 quarts of popped popcorn (2-3 large bags of microwave popcorn)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt (optional, i use microwave popcorn so i don't)
1 package cinnamon red hot candies (12 oz - about 1 to 1 1/2 cups)
1/2 teaspoon baking soda

• spread popcorn in a lightly buttered roasting pan or cookie sheet. bake at 250º while preparing syrup.
• pour cinnamon candies into a 2 cup measure. fill remaining space to the top with sugar.
• place in a heavy pan; add butter, salt & corn syrup. bring to a boil; boil for 5 minutes.
• remove from heat; carefully stir in baking soda.
• pour over popcorn, stirring to coat. (you don't have to use all the mixture.)
• continue to bake at 250º for one hour, stirring every 15 minutes.
• remove from oven; let cool. break into pieces; store in an airtight container..
ENJOY!!!!
Popcorn recipe and image by: sandytoesandpopsicles.blogspot.com

Bermuda Spinach Salad

From Alisha

3 eggs
1/2 pound bacon
1 pound spinach, rinsed and chopped
2 slices of bread made into croutons
1 sliced avocado
1/2 onion, diced
1-1/2 teaspoons prepared Dijon-style mustard
2 tbsp & 2 tsp cider vinegar
1/4 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 tsp black pepper

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine the eggs, bacon, and spinach. Toss to mix. Just prior to serving pour enough dressing over salad to lightly coat, then add croutons and avocado.

Prize-Winning Meatloaf

Ingredients
1-1/2 pounds 90% lean ground beef
1 cup tomato juice, tomato sauce, tomato soup concentrate, or bottled spaghetti sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion I usually add 1 small whole onion)
1/2 teaspoon salt
1/4 teaspoon black pepper


Preparation
Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.

Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

Prep Time: 15 min
Cook Time Time: 55 min

Vanishing Oatmeal Cookies

Ingredients
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins


Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Yield
4 DOZEN

KNORR SPINACH DIP

A MOST delicious dip from Knorr!
At least 2 hours ahead:
1 (10 oz) pkg. frozen, chopped spinach, thawed, drained, and squeezed dry.
1 16-oz sour cream
1 cup mayonnaise
1 pkg. Knorr Vegetable Soup Mix, dry
1 8-oz can water chestnuts, drained & chopped
1 bunch green onions, chopped

Combine all ingredients and chill at least 2 hours.
Serve with vegetables, crackers, or sour dough bread chunks.
This is a great recipe to serve in a bread bowl.
Makes 4 cups dip.