Grilled Cheese Gobbler – 4 servings
8 slices sourdough or multigrain bread
1 cup whole cranberry sauce
1 pound sliced turkey
1/2 pound thinly sliced mild or sharp cheddar cheese
Spread 4 bread slices with cranberry sauce; top with turkey, cheese and remaining bread slices. Lightly spread outsides of sandwiches with butter; cook in skillet over medium-low heat until browned on both sides.
Corn and Clam Chowder – 4 servings
2 cups fat free or lowfat milk
1 1/4-ounce can cream-style corn
1 teaspoon dried sage
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke
1/6 ounce can chopped clams, undrained
1. Combine milk, corn, sage, pepper, Worcestershire sauce, and liquid smoke on a large saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.
2. Remove from heat and stir in the calms. Serve hot or chilled.
Power Smoothie – 2 servings
2 cups milk
1 peeled and sliced banana, frozen
1 teaspoon vanilla extract
1/2 cup chocolate syrup
Place all ingredients in blender container; cover. Blend on high speed until smooth.
Mexican Wedding Cookies – 2 dozen
8 tablespoons (1 stick) butter, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 teaspoon grated orange rind
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup pine nuts, toasted, ground powdered sugar
Preheat over to 350°. Beat butter, 1/3 cup powdered sugar, vanilla, and orange rind in medium bowl until fluffy. Mix in combined flour, salt, and cinnamon. Mix in pine nuts. Refrigerate dough until firm, 2 to 3 hours. Roll dough into crescent or round shapes, using about 2 rounded teaspoons of dough for each. Place 1 inch apart on greased cookie sheets. Bake cookies until lightly browned, 12 to 15 minutes. Roll warm cookies in powdered sugar and cool on wire racks.