Place 4 egg yolks in blender.

Cover and start blender;

remove center of cover and, while blender is running, slowly pour in 1/2 cup melted butter and 1/4 cup lemon juice (fresh-squeezed is, of course, better than the bottled kind).

Add a dash of cayenne and just a hint of salt, and it’s ready.

- Thanks JHeatheley!

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Ingredients:

• 1 1/2 lb hamburger
• 1 cup oats
• 1 cup tomato juice
• 1 medium onion chopped
• 1 egg Salt and pepper to taste

Glaze:

• 1 cup ketchup
• 1/2 tsp dry mustard
• 1 Tbs brown sugar

Combine all ingredients together and form into loaf.

Bake in loaf pan for 1 1/2 hours at 350 degrees.

Mix the glaze ingredients together and spread over the loaf for the last 15 minutes of baking.

- Thanks John

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For the crust:

• 3 sticks margarine
• 4 egg yolks
• 4 c.  flour
• 1/4 c.  milk
• 1/4 c.  warm water
• 1 pkg.  dry yeast

For the filling:

• 3 lb.  Ricotta cheese
• 1 basket cheese (a white, mild cheese sold in Italian groceries around Christmas and Easter)
• 1.5 lb.  pepperoni
•  2 eggs
• 1/2 tsp.  salt
• 2 T.  chopped parsley

1. Combine yeast and warm water; set aside.
2. Cut margarine into flour and blend well.
3. Add beaten yolks, milk, and yeast.
4. Knead dough and divide into three balls.
5. Roll out two bottom crusts to fit 9″ pie plates.
6. Dice basket cheese and pepperoni and add to egg yolks.
7. Add the rest of the filling ingredients.
8. Mix well and pour into pie shells.
9. Roll out remaining dough and cut into strips.
10. Weave into lattice over top of the pies and brush with milk.
11. Bake at 350F until golden brown.
12. Serve at room temperature or slightly chilled.
13. Makes 12 generous lunch servings.

- Thanks Kari!

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• 1 Lb bulk sausage
• 1/4 cup chopped onion
• 3 oz.  package of cream cheese
• 1/2 cup of grated cheese (cheddar or monterey jack)
• 1/4 tsp.  marjoram
• 1 tube crescent rolls
• 1 egg lightly beaten

1. In a skillet, cook sausage and onion together until the sausage is brown and thoroughly cooked.
2. Drain and add cream cheese, cheddar cheese, and marjoram.
3. Stir until well blended.
4. Remove from heat.
5. The filling may be made up the night before and refrigerated.

   Unroll crescent rolls on a greased baking sheet; press perfroations together.

6. Roll into a 12 inch X 10 inch rectangle.
7. Spoon sausage mixture to within 3 inches of long side and 1 inch of ends.
8. On each long side, cut 3/4 inch wide strips 3 inches into center, starting at 1 end.
9. Fold alternate strips at an angle.
10. Brush dough with egg.
11. Bake at 350 degrees for 20-25 minutes until golden brown.

- Thanks Clarea1!

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• Pastry for 2-crust pie butter
• softened sugar cinnamon
• 3/4 Cup water
• 1/2 Cup vinegar
• 1/2 Cup sugar
• dash of salt.

1. Roll pie crust thin.
2. Cut into 4-inch squares.
3. Spread each square heavily w/soft butter.
4. Sprinkle 2 teaspoons sugar or more over butter; then sprinkle lightly w/cinnamon.
5. Roll as for jelly roll and place seam side down in large shallow pan, 9 x 13 inches.
6. Continue until crust is used up.
7. Sprinkle more sugar, butter and cinnamon, if desired.

   Heat water, vinegar, 1/2 cup of sugar and salt until sugar dissolves.

8. Pour over rolls in dish.
9. Bake 10 minutes in preheated 400 degree oven
10. reduce heat to 350 degrees and continue to bake 20 - 25 minutes longer, or until brown and bubbly.

- Thanks Jheatherley!

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• 4 teaspoons vegetable oil
• 4 center cut pork loin chops
• 1 chopped onion
• 1 cloveminced garlic
• 1/2 teaspoondried oregano
• 1/4 teaspoonground cinnamon
• 19 ounces canned tomatoes
• 2 tablespoonscrumbled feta cheese
• 1 chopped fresh parsley — optional

1. In large nonstick skillet, heat half of the oil over medium-high heat; brown chops, 3 to 4 minutes per side.
2. Remove and set aside.

   Add remaining oil to pan.

3. Reduce heat to medium; cook onion, garlic, oregano and cinnamon, stirring occasionally, for 5 minutes or until softened.
4. Stir in tomatoes, mashing with potato masher.
5. Bring to boil; reduce heat and simmer for 5 minutes or until thickened.
6. Return chops and any accumulated juices to pan; cook over medium heat for about 2 minutes or until just a hint of pink remains inside chops.
7. Sprinkle with feta, and parsley (if using).

- Carole

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These delicious waldorf-salad-like cookies look very festive for the holidays.

• 1 1/2 cups Brown Sugar
• 3/4 cup Mayonnaise
• 2 Eggs
• 1 teaspoon Vanilla
• 1 1/2 cups chopped Red Apples (core, but do NOT peel)
• 1/4 cup finely chopped Celery
• 1 cup chopped Walnuts
• 2 3/4 cups Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Cinnamon

1. Cream sugar, mayo, eggs and vanilla together in large mixing bowl.
2. Add apples, celery and walnuts.
3. Mix flour, salt, baking soda and cinnamon together in a small bowl and gradually add to creamed mixture.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
5. Bake in preheated 350 degree fahrenheit oven for 10 minutes.
6. Move cookies to waxed paper for cooling.
7. When cookies have cooled, drizzle with Cookie Icing in a crisscross pattern.

COOKIE ICING:

Mix 1/2 Cup sifted Powdered Sugar, 2 tsp milk, and 1 tsp light corn syrup until smooth.

To thin the icing, add more syrup as needed.  NOTE:  Remember not to peel the apples.  The red peel of the apples along with the green celery add festive color to the cookies.  Any red apple will work, but I prefer the slightly tarter Melrose apple when available.

- Thanks Victor and Lori!

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Makes 2 cups spread
Ready in: 1 hr. 15 mins.

Blue, Cheddar and cream cheese blend into a delicious party appetizer.

INGREDIENTS

• 1 (8-ounce) package cream cheese, softened
• 1 cup shredded Cheddar cheese (4 ounces)
• 1/2 cup crumbled blue cheese (4 ounces)
• 1/2 cup PLANTERS Pecans, chopped
• RITZ Crackers

INSTRUCTIONS

1. Blend cheeses in medium bowl with electric mixer at medium speed.
2. Shape cheese mixture into ball; roll in pecans. Refrigerate for at least 1 hour.
3. Serve as a spread with crackers.

- Thanks Lmf65!

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• 2 tbsps  corn starch (rounded tablespoons)
• 3/4 cup  sugar
• 1/3 cup Chinese rice vinegar (white)
• 1 tsp  sherry (light, dry drinking wine)
• 1/3 cup  water
• 2 tbsps  soy sauce (Kikkoman preferred)
• 1 dab  Chinese thick molasses (optional)

1. Mix all ingredients in a sauce pan.
2. Stir constantly while cooking.
3. Boil sauce until thickened (will turn dark and glazy)
4. Store for use on the shelf or in the refrigerator.

- Thanks ShyAnne! 

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• 1 tbsp. Olive oil
• 1 lb chicken breast meat cubed
• 3 green onions w/tops
• Garlic to taste
• 1 tbsp cornstarch
• 1 cup milk
• 1/2 cup grated Romano cheese
• 12 oz fresh mushrooms sliced
• 14 oz can tomatoes drained and diced
• Basil to taste
• Pasta

1. In large skillet cook chicken, green onion, onion and garlic
2. Saute until chicken is no longer pink.
3. Stir cornstarch into 2 tbsp milk.
4. Add to skillet with remaining milk, Romano cheese, mushrooms, tomatoes.
5. Bring to a boil.
6. Reduce heat and simmer 5-10 minutes until sauce is slightly thick; stir in basil.
7. Toss pasta with sauce.

- Thanks James!

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