Party Flavor Recipes for July 11

Summer Salad

3 to 4 c. celery, chopped

1/4 c. onion, finely chopped

1 can water chestnuts, sliced

shredded sharp cheddar cheese to taste

3 to 4 c. chicken or turkey breast

salt and pepper to taste, optional

celery salt to taste

slivered almonds to taste

shoestring potatoes or French fried onions

Fill the bottom with the celery and add the rest of the ingredients, adding the shoestring potatoes right before serving.

Mae Nelson

Duluth

Tanya’s Chicken Spiedini’s

1 pkg. chicken breasts

1 small ball fresh mozzarella, cut into 2-inch squares

1 small block Parmesan, cut into 1-inch squares

3 c. Italian bread crumbs

1 large sweet onion, sliced thickly lengthwise

1 egg, beaten

4 to 5 T. oil

Pound the fatter part of the chicken breasts down a bit. Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium/high heat. In the center of the chicken, add one mozzarella and one Parmesan cheese square. Wrap and seal with a toothpick. Add the onions. Dip the chicken in egg and then in to the bread crumbs and fry until golden brown. Bake for 10 to 15 minutes or until the chicken is done. Serve with spaghetti.

Tanya Lowney

Superior

This is always a family favorite. Who can resist gooey cheese with spaghetti? I usually prepare the noodles the day before and put them in a Ziploc bag with a little olive oil.

Crème De Cocoa Dessert

1 c. flour

¾ c. chopped nuts

1 stick margarine or butter, melted

1 c. powdered sugar

8 oz. cream cheese

Cool Whip

¼ c. crème de cocoa

2 small boxes vanilla pudding, not instant

2 small boxes chocolate pudding, not instant

3 ½ c. milk

½ c. crème do cocoa

chopped nuts or slivered almonds or Heath bar pieces

Mix the flour, chopped nuts and margarine together. Pat into a 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Mix the powdered sugar, cream cheese, 1 cup of Cool Whip and ¼ cup of crème de cocoa. Beat together and spread over the cooled crust. Cook the puddings and milk together until thick. Cool slightly, add the ½ cup of crème de cocoa and let cool. Place over the first layer and add Cool Whip on top. Sprinkle with chopped nuts, slivered almonds or Heath bar pieces.

Verna Louze

Duluth

Pumpkin Chocolate Chip Muffins

3 1/2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1/2 tsp. cloves

1 c. butter

2 c. sugar

4 eggs

1 - 16 oz. can pumpkin

1 c. chocolate chips

Mix all the ingredients and put into cupcake papers. Bake at 375 degrees for 17 minutes. Poke holes in the tops after they come out of the oven. Drizzle with frosting while hot.

Frosting

3/4 c. powdered sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1 1/2 T. milk

Combine the ingredients to make a frosting.

Jocelyn Maki

Ironwood, Mich.

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