Nancy's Bacon and Cheddar Puff Pastry Crisps

Makes (72)

1 -17 oz Puffed Pastry Sheets

1 C finely Shredded Cheddar Cheese

2 Tbsp Fresh Chives

1-Pkg Bacon (Cooked and crumbled)

½ C Ranch Dressing

Preheat Oven to 450o

Lightly grease 2 large baking sheets. Unfold 1 pastry on a lightly floured surface. Roll out

To 12x12 inch square and cut into 36-(2 inch) Squares. Place the square on the prepared

Baking sheets. Prick pastries with a fork several Times. Bake for 8 minutes or until golden brown.

Press down centers if necessary and top each pastry With 1 tsp each of the bacon & cheese. Bake for an

Additional 5 minutes or until the cheese is melted and lightly browned. Garnish with dressing and

fresh chives. Serve warm!



Melting Moments
65g self raising flour 21/2 oz
40g caster sugar 1 1/2 oz
50g Margarine 2oz
few drops vanilla essence
oats ordesicaccated coconut
glace cherries
cream margarine and sugarand essence
stirin flour and mix thoroughly
divide mixture into 20 pieces roll each into a ball and tossin oats or desiccated coconut
Place on greased baking trays flatten slightly and place a small piece of cherryon eatch
Bake ina moderateoven180C 350F  Gas mark 4 for about 15 minutes


Coffee  kisses
150g self-raising flour 6oz
75g caster sugar 3oz
75g margarine 30z

1egg beaten 2x5 ml spoons instant coffee  dissoolved in15ml hot water mixflour and sugarrub in margarine stirin the egg and coffee essence mix well divide  into balls the sizeofa cherry Place ongreased bakeing trays and bake in a  moderate oven 180C 350F gas mark4 for about15 minutes when cold sandwich in pairs with coffee butter icing   Butter cream    50g butter or margarine 2oz 100g sieved iceing sugar 4oz 2 x5 ml spoons coffee essence 2tsp cream fatgradually add icing sugarand cream  together add coffee  essence

Aynne's Little Toasteds H'orderves

  1 package little toasts from the deli  (usually 36 per pack) 4 oz goat cheese 1/3 cup ricotta cheese 1 Tbl olive oil  ++ 2 Tbl chopped basil 1 tsp lemon peel chopped garlic to taste ground pepper to taste sliced grape or cherry tomatoes chopped olives   In a bowl, mix the cheeses, basil, lemon, garlic,and pepper.   Lay your little toasts out on a cookie sheet lined with parchment paper.  Heat oven to 350'. Brush with the olive oil ** you may need more than the 1 TBL Put rounded tsp of cheese mix on each little toast.  Top with sliced grape  tomato or sliced olive   Bake about 10 mins  



  • 2 tablespoons steak seasoning rub
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 pounds boneless pork loin roast


  1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.



  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.



Tangy Hot Crab Dip

2 cans (6 oz. each) crabmeat, drained, picked through 1 cup  chopped red peppers (about 1 medium) 1/3 cup sliced green onions (about 3 medium) 3/4 cup  MIRACLE WHIP Dressing 1/2 cup KRAFT Grated Parmesan Cheese Make It 

PREHEAT oven to 375°F. Combine all ingredients.

SPOON into 9-inch pie plate lightly sprayed with cooking spray.

BAKE 20 to 25 min. or until hot and bubbly. Serve with assorted NABISCO Crackers and cut-up fresh vegetables.

Kraft Kitchens Tips  Jazz It Up Garnish with additional chopped red peppers and sliced green onions just before serving. Variation - Tangy Hot Ham Spread Prepare as directed, substituting 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, finely chopped, for the crabmeat.


Gorgonzola-Stuffed Bread  

Gorgonzola-Stuffed Bread

1 loaf (1 lb.) Italian or French bread, split lengthwise 6 cups  mixed sliced assorted mushrooms, such as portobello, crimini and button 1 cup sliced green onions 2 cloves  garlic, minced 1 Tbsp. olive oil 1 cup  ATHENOS Crumbled Gorgonzola Cheese Make It 

PREHEAT oven to 400°F. Scoop out center of each bread half, leaving 1-inch-thick shells.

COOK and stir mushrooms, onions and garlic in hot oil in skillet until tender. Spoon into bottom of bread loaf. Sprinkle with cheese; cover with top of bread. Wrap in foil.

BAKE 15 to 20 min. or until cheese is melted. Cut crosswise into 12 slices to serve.

Kraft Kitchens Tips  Make-Ahead Prepare as directed except do not bake. Wrap in foil as directed. Refrigerate several hours or overnight. When ready to serve, bake, wrapped, at 400°F for 25 to 30 min. or until cheese is melted.



For an alternative you might like to try lemon or orange.
225g/8oz Graham Crackers crushed into fine crumbs or alternatively a ready made cookie base.
100g/4oz Butter or margarine.
225g/8oz Cream cheese of choosing.
175g/6oz Sweetened uncondensed milk.
The grated rind and juice of 2 limes (6 tablespoons).
300ml/10fl oz Double cream.
Cake tin or flan dish lined with cooking foil to lift pie out.
To Decorate:
50g/2oz Caster sugar.
60ml/2fl oz Water.
Finely peeled rind of 1 lime.
2tsp Caster sugar.
Line a shallow cake tin or flan dish with cooking foil. Melt the butter/margarine in a pan and add the cookie crumbs until blended. Place this in the foil case pressing down and raising the sides. Chill until required.
For the decoration, place 50g/2oz of caster sugar in a pan with 60ml/2fl oz of water and heat gently until the sugar dissolves. Cut peeled lime into strips and add to the pan. Simmer for 10 minutes and transfer to a plate. Sprinkle with 2 teaspoons of caster sugar and allow to cool.
Beat the cream cheese and condensed milk until smooth. Beat in the grated lime rind and 6 tablespoons of lime juice.
Whip the cream until it forms soft peaks and using half of this, fold it into the cream cheese mixture. Spoon onto the cookie base and decorate with the remaining cream and sugared lime rind. Allow to chill for 1 hour and serve.


Bacon-Crab Mushroom Caps

Bacon-Crab Mushroom Caps

1 can (6 oz.) crabmeat, drained, flaked 1/2 cup  KRAFT Shredded Sharp Cheddar Cheese 1/2 cup KRAFT Real Mayo Mayonnaise 1/3 cup  OSCAR MAYER Bacon Pieces or Bits 1-1/2 Tbsp. parsley flakes 36 medium  mushroom caps Make It 

PREHEAT oven to 350°F. Mix all ingredients except mushroom caps.

SPOON evenly into mushroom caps. Place on baking sheet.

BAKE 8 to 10 minutes or until cheese is melted.

Kraft Kitchens Tips  Variation Omit mushroom caps. Prepare crabmeat mixture as directed. Use as a spread for your favorite NABISCO Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1-1/3 cups. Great Substitute Substitute 1 pkg. (8 oz.) imitation crabmeat for the canned crabmeat.


Vegetarian Chili Mac

Vegetarian Chili Mac

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner 1 cup  canned kidney beans, drained, rinsed 1 cup canned diced tomatoes 1 tsp.  chili powder Make It 

PREPARE Dinner as directed on package.

ADD remaining ingredients; cook until thoroughly heated, stirring occasionally.

Kraft Kitchens Tips  Substitute Substitute pinto beans or black beans for kidney beans.


Cheesy Bacon Potatoes  

Cheesy Bacon Potatoes

4 cups hot mashed potatoes 1 container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream 6 slices OSCAR MAYER Center Cut Bacon, crisply cooked, drained and crumbled 1 cup  KRAFT Shredded Mild Cheddar Cheese 2 green onions, sliced Make It 

MIX all ingredients until well blended.

Kraft Kitchens Tips  Serving Suggestion Try serving this potato side dish with a crisp, mixed green salad or cooked green vegetable and a serving of cooked lean fish, meat or poultry. Shortcut This recipe works equally well with any type of mashed potatoes, whether you mash your own from cooked fresh potatoes or use one of the already prepared mashed potato products available in your supermarket. Look for already prepared mashed potatoes in either the dairy or meat case, or in the frozen food section. Or prepare the mashed potatoes yourself using one of the many packaged mixes available in the potato/pasta section. Substitute Substitute 1/4 cup OSCAR MAYER Real Bacon Pieces or Bits for the cooked and crumbled bacon slices.


Apple Cranberry Pecan Stuffing  

Apple Cranberry Pecan Stuffing

1-1/2 cups apple juice 2 Tbsp.  butter or margarine 1 small apple, chopped 1/2 cup  cranberries 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/4 cup  PLANTERS Pecan Pieces, toasted Make It 

BRING juice and butter to boil in medium saucepan on high heat. Stir in apples, cranberries and stuffing mix; cover.

REMOVE from heat. Let stand 5 min.

STIR in nuts.

Kraft Kitchens Tips  Variation Prepare as directed, using dried cranberries. Feeding a Crowd Recipe can be easily doubled.


Pumpkin Mousse

Pumpkin Mousse

3 cups cold fat-free milk 2 pkg.  (1.5 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 1 can (15 oz.) pumpkin 1 tsp.  pumpkin pie spice 1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping Make It 

BEAT milk and pudding mix in medium bowl with whisk 2 min. Blend in pumpkin and spice.



Kraft Kitchens Tips  Special Extra For a simple, but elegant, presentation, spoon pudding mixture evenly into 12 wine glasses or other stemmed glasses before chilling.


Leftover Turkey Soup  

Leftover Turkey Soup

1/2 cup chopped onion 1 medium  carrot, sliced 1 stalk celery, sliced 1 Tbsp.  oil 2 cans (14-1/2 oz. each) chicken broth 2 cups  water 1 env. GOOD SEASONS Italian Dressing Mix 2 cups  cubed cooked turkey 1/2 cup bite-sized pasta, uncooked Make It 

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.

STIR in chicken broth, water and dressing mix. Bring to boil.

ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Kraft Kitchens Tips  Family Fun Use fun shapes of pasta, such as stars or alphabets. Smaller pastas may cook in a shorter time, so follow package directions for suggested cooking times. Special Extra Serve topped with KRAFT Shredded Cheese, KRAFT Grated Parmesan Cheese or coarsely crushed NABISCO Crackers.


Sweet Potato Casserole

Sweet Potato Casserole   large can of yams can crushed pineapple mini marshmallows cinnamon to taste pinch nutmeg brown granulated sugar   beat yams until smooth add cinnamon, nutmeg and a little brown sugar. beat until ingredients come together.  Add pineapple and marshmallows. put into a greased casserole dish.  Add extra marshmallows on top.  Cover and bake in 325, or whatever temp you have the turkey on, for 30 minutes.  Uncover and bake until marshmallows are brown and all is hot.


Christmas Cake (Makes 2)
Cooking Time: 3 and a half hours.
Cooking Utensils: 2 7 inch cake tins or thereabouts.
Oven: Gas Mark 2; Electric 300F 150C (middle of oven)
12 oz Sugar (granulated)
12 oz Butter (this should be best butter for the cake to keep)
1 lb Self Raising Flour
1 lb Sultanas (dried fruit)
1 lb Currants (dried fruit)
half pound Raisins (dried fruit)
half pound Cherries
6 Eggs (medium to large)
half teaspoon Bicarbonate of Soda
Pinch of Salt
Pinch of Nutmeg
Rind and Juice of One fresh Orange and One fresh Lemon
1 Wine glass of Sherry
Cream the sugar and butter. Add eggs and blend in flour with salt, nutmeg and Bicarbonate of Soda. Add rest of ingedients. Lastly add the sherry and stir, making a wish.
Divide into 2 cake tins lined with greaseproff paper. Cook in the centre of the oven for 3 and a half hours or until cooked through. Check this by using a pin, the old fashioned way is by a hat pin. If it comes out clean the cake is cooked and should be a rich dark brown colour.
(Using the best ingredients, ie. butter and eggs, the cake can be saved for months in a cool place.)
Leave the cake a few days to settle then marzipan or almond paste. Leave this for 24 hours and then ice using Royal Icing.
Royal Icing
1 lb Icing Sugar
4 Egg Whites
2 teaspoons Lemon Juice
Food Colouring (optional)
Add lemon juice to the egg white then sieve the icing sugar and beat thoroughly with a wooden spoon until icing is white. It is then ready to put onto the marzipan or almond paste in whatever way desired.
To add a second colour put a drop of food colouring into what icing is left using an icing bag or syrnge to decorate or add wording.


Roast Goose with Currant Stuffing

1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed

A goose gives off more fat during roasting than most other poultry. So have a bulb baster ready to draw off the drippings.

Makes 6 servings.
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.

Step 1:
In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

Step 2:
In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

Step 3:
Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.

Step 4:
Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin


12 oysters in shells
Coarse rock salt or aluminum foil
3 slices lean bacon
2 tablespoons minced parsley
1 clove garlic (minced)
1/4 cup dry white wine (with or without alcohol)
12 drops hot red pepper sauce

Oysters curl as they cook, resembling angel wings and giving this New Orleans appetizer its name.

Makes 12 appetizers.
Preparation time:15 minutes.
Cooking time: 3 minutes.

Step 1:
Buy the oysters the day you plan to cook. Ask your fishmonger to shuck them, leaving them on the half shell and reserving the liquor. Cover the oysters and liquor and refrigerate.

Step 2:
Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.

Step 3:
Place the oysters in their shells in the prepared pan. Top each oyster with a piece of bacon, then about 1/2 teaspoon of the parsley mixture. Top each oyster with a little white wine, oyster liquor, and a drop of red pepper sauce. Broil 4 inches from the heat for 3 minutes or until the oysters curl at the edges and the bacon browns. Serve immediately.

Nancy's Feta Spinach Puff Pastry Bites

(makes 48) 

2 Sheets of Puff Pastry

1 ½ C Mayonnaise

2-6 oz Containers Feta Cheese

½ C Parmesan Cheese

1-10 oz Pkg Frozen Chopped spinach (Thawed & Drained)

4-Cloves Garlic

½ tsp black Pepper

½ tsp Cayenne Pepper

Cooking Spray

Preheat over to 375o.  Spray mini muffin pans with Cooking Spray. 

Roll out thawed dough on a lightly floured surface in a rectangle.

Cut each rectangle into 24 squares.  Lightly press pastry squares

Into each muffin cup and prick with a fork.

Mix mayonnaise, feta cheese, parmesan cheese, spinach, garlic &

Peppers in a medium bowl.  Spoon mixture evenly in each muffin

cup-don't overflow.  Bake for 15-20 minutes until corners are golden.

Serve warm!



2 Minute Microwave Fudge
1pound of powderd sugar
1/2cup cocoa
1/4cup milk
1Tablespoon vanilla extract
1/4 pound butter or margarine
1 cupchopped nuts

mix all dry ingredents together in a 8x8 inch microwave safe pan[inportant to use this size pan Add milk vanilla extract.
 Place chunk  of butter/ margarine in centre leave butter  whole do not chop up] Microwave on high for two minutes until bottom of dish feels warm . stir vigorously and blend in chopped nuts put in mold or whatever and chill for 1 hour. use real butter for best results


Margaret's Lemon Cookies

             565g [1lb4oz] Flour
            340g [12oz] sugar
            170g [6oz] Butter
          25g [1oz] LemonPeel
           4 Eggs
            1tbsp Lemon Juice
  Rub butter into flour
stir in sugar and and very finely minced Lemon peel
 when thoroughly mixed, add the well whisked eggs and Lemon juice
Beat the mixture well for a minute or two.
Drop it from a spoon on to a buttered tin. about 5cm [2 inches ] apart as the cookie willspread whenthey get warm
Placethe tin in oven
Baketo a pale brown for 15 to 20 minutes


  • 1 cup butter
  • 1 cup white sugar
  • 2 eggs, separated
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 48 milk chocolate candy kisses, unwrapped
  • 1/3 cup granulated sugar for decoration


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
  3. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.



  • 3 tablespoons meringue powder
  • 4 cups sifted confectioners' sugar
  • 6 tablespoons water


  1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.


Garlic-Roasted Lamb

1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.


Blue Cheese Mushrooms  

Blue Cheese Mushrooms

1 lb. medium fresh mushrooms 1/4 cup  sliced green onions 1 Tbsp. butter or margarine 1 pkg.  (4 oz.) ATHENOS Crumbled Blue Cheese 3 oz. PHILADELPHIA Cream Cheese, softened Make It 

PREHEAT broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.

ADD blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.

BROIL 2 to 3 min. or until golden brown. Serve warm.

Kraft Kitchens Tips  How to Soften Cream Cheese Place cream cheese in microwaveable bowl. Microwave on HIGH 7 to 10 sec. or until slightly softened.


Spinach-Cheese Triangles  

Spinach-Cheese Triangles

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained 1/3 cup chopped, drained roasted red peppers 1/4 tsp.  garlic salt 12 sheets frozen phyllo (14x9 inch), thawed 1/2 cup  (1 stick) butter or margarine, melted Make It 

PREHEAT oven to 375°F. Beat cream cheese, spinach, peppers and garlic salt with electric mixer on low speed until well blended.

PLACE 1 of the phyllo sheets on clean work surface. Brush lightly with butter. Cut phyllo into three lengthwise strips. Spoon about 1 tsp. of the filling 1 inch from one end of each strip. Fold end of phyllo over filling at 45-degree angle. Continue folding as you would fold a flag to form a triangle that completely encloses filling. Repeat with remaining phyllo and filling. Place triangles, seam-sides down, on baking sheet; brush with remaining butter.

BAKE 12 to 15 min. or until golden brown. Serve warm.

Kraft Kitchens Tips  Size It Up Keep an eye on portion size when you enjoy this rich appetizer. How To Prevent Dough From Drying Out Unfold phyllo sheets; cover with wax paper and a damp towel. Keep covered until ready to use to prevent phyllo from drying out. Make-Ahead Assemble triangles as directed; do not brush tops with butter. Place, in single layer, on baking sheets. Freeze 1 hour or until frozen. Place in freezer container between layers of wax paper. Freeze up to 1 month. Bake as directed, brushing lightly with remaining butter just before baking.

Seafood Salad Pastries  

Seafood Salad Pastries

1 pkg. (12 oz.) imitation crabmeat, flaked 1/2 cup  KRAFT Real Mayo Mayonnaise 1/2 cup finely chopped green pepper 1/3 cup  shredded carrots 1/4 cup GREY POUPON Hearty Spicy Brown Mustard 1 pkg.  (17-1/4 oz.) frozen puff pastry (2 sheets), thawed 1 egg white, lightly beaten 2 Tbsp.  poppy seed Make It 

PREHEAT oven to 350°F. Mix crabmeat, mayo, green pepper, carrots and mustard in small bowl; cover. Refrigerate until ready to serve.

UNFOLD pastry sheets onto baking sheets; brush evenly with egg white. Sprinkle with poppy seed. Cut each sheet into 18 (3x1-1/2-inch) rectangles. Do not separate rectangles.

BAKE 25 minutes. Remove pastry from baking sheets; cool completely. Separate pastry into rectangles. Split each rectangle horizontally in half. Spoon 1 Tbsp. of the seafood mixture onto bottom half of each rectangle; cover with top of rectangle. Serve warm.

Kraft Kitchens Tips  Substitute Prepare as directed, substituting 3/4 lb. salmon, cooked and flaked, for the crabmeat.


Turkey with Barbecue Spice Rub

  Turkey with Barbecue Spice Rub

1 bottle (1 oz.) paprika 2 Tbsp.  granulated sugar 2 Tbsp. brown sugar 2 Tbsp.  ground cumin 2 Tbsp. chili powder 2 Tbsp.  salt 2 Tbsp. freshly ground black pepper 1 Tbsp.  ground red pepper (cayenne) 1 frozen whole turkey, thawed (10 lb.) Make It 

MIX paprika, sugars and seasonings until well blended.

RINSE turkey with cold water; pat dry. Rub seasoning mixture evenly onto turkey. Refrigerate at least 1 hour.

BAKE turkey as directed on package.

Kraft Kitchens Tips  Cooking Know-How Rubbing the turkey with the spice rub at least 15 minutes before cooking helps to intensify the seasoned flavor of the cooked turkey.


Cranberry Lemonade Spritzer

Cranberry Lemonade Spritzer

1 tub CRYSTAL LIGHT Pink Lemonade Flavor Drink Mix 1 bottle  (48 oz.) reduced calorie cranberry juice cocktail 1 bottle (1 liter) seltzer, chilled Make It 

PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail; stir until drink mix is dissolved. Refrigerate several hours or until chilled.

POUR into punch bowl when ready to serve. Add seltzer. Serve over ice cubes.

Kraft Kitchens Tips  Substitute Substitute CRYSTAL LIGHT Lemonade Flavor Drink Mix for CRYSTAL LIGHT Pink Lemonade Flavor Drink Mix.


Quick Italian Spinach Pie

Quick Italian Spinach Pie

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 4   eggs, lightly beaten 1 jar (7 oz.) roasted red peppers, well drained, chopped 1/3 cup  KRAFT Grated Parmesan Cheese 1 tsp. dried oregano leaves Make It 

PREHEAT oven to 350ºF. Mix all ingredients until well blended.

POUR into greased 9-inch pie plate.

BAKE 40 min. or until center is set.

Kraft Kitchens Tips  Substitute Substitute 1/2 cup chopped red bell peppers for the roasted peppers.


Upside-Down Coconut-Maple Corn Muffins

Upside-Down Coconut-Maple Corn Muffins

1 pkg. (8-1/2 oz.) corn muffin mix 1/2 cup  maple-flavored or pancake syrup 1/2 cup BAKER'S ANGEL FLAKE Coconut Make It 

PREPARE muffin mix as directed on package, placing 1 Tbsp. each syrup and coconut in each of 8 prepared medium muffin cups before pouring in batter.

BAKE muffins as directed on package; cool slightly.

SERVE coconut-sides up.

Kraft Kitchens Tips  Great Substitute Substitute 1/4 cup finely chopped PLANTERS Pecans for 1/4 cup of the coconut.


Turkey 101

Turkey 101

THAW turkey in unopened wrapper, breast-side up, on a tray in the refrigerator. See chart for thawing time.

REMOVE neck and excess fat and giblets from chest cavity.

RINSE cavity and outside of turkey with cold water. Blot with paper towels.

SEASON cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram.

If your family tradition calls for stuffing the bird, check out our STOVE TOP In-the-Bird Directions. Don't forget to use a thermometer to be sure that the temperature of the stuffing inside the bird reaches 165°F.

HELP bird cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped. Fold first joint of wings underneath bird's back.

GRAVY is most flavorful if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions, peel and trim the carrots and celery, but do not chop. Lay carrots and celery in a lattice pattern with onions in between on the bottom of a large roasting pan and place turkey on top of the vegetables.

BRUSH skin with vegetable oil to prevent it from drying out during roasting.

INSERT a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone. If you don't have a meat thermometer that can stay in the oven, you can also check for doneness with an instant-read thermometer near the end of the estimated roasting time.

ROAST at 325°F for indicated time (see chart above) - basting is unnecessary. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.

CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.

Remove turkey from oven. Place on cutting board resting in a large cafeteria-style tray with a lip or on a flat aluminum foil tray.

Tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the most tender turkey


Christmas Pudding
1 1/2 cups raisins, chopped
2/3 cup dates, pitted and chopped
1 cup soft dried figs, chopped
1 cup currants
3/4 cup golden raisins
1/2 cup brandy
2 sticks (8 ounces) unsalted butter
1 cup dark brown sugar, firmly packed
grated zest of 1 lemon
grated zest of 1 orange
4 eggs, beaten
1 cup blanched almonds, chopped
3/4 cup all-purpose flour, sifted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 cups fresh white bread crumbs

No traditional Christmas dinner is complete without pudding. It is best if allowed to mature for at least two days before serving, but it can be made up to three months ahead.

Makes 12 to 16 servings.
Preparation time: 5 hours and 3 days.

Step 1:
Grease a 2-quart ceramic mold or casserole.

Step 2:
In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.

Step 3:
In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.

Step 4:
Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.

Step 5:
Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.

Step 6:
Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.

Step 7:
Steam again for 2 hours or microwave to reheat before serving.

Cranberry Punch

2 cups cranberry juice
2 cups pineapple juice
1 cup orange juice
3/4 cup triple sec (optional)
1 pint strawberries, hulled and sliced
1 lime, thinly sliced
4 cups ginger ale, chilled

This sparkling red punch is a good choice for a buffet at holiday time with a citrus bite. For a less sweet punch, substitute seltzer or club soda for the ginger ale.

Makes about 1 1/2 quarts.
Total time: 20 minutes, plus chilling time.

Step 1:
In a large glass container, combine ingredients and chill thoroughly.

Step 2:
Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.

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