Recipes for Oct. 9

Chicken Artichoke Appetizer

2 pie crusts

2 c. chopped, cooked chicken

1 small can artichoke hearts, drained well and chopped

2 c. shredded cheese

chili powder

flour

Place one pie crust on a baking sheet. Sprinkle 1 cup of cheese over the crust to within 1 inch of the edge. Spread the chicken over the cheese layer. Sprinkle with chili powder. Top with chopped artichokes and the remaining cheese. Roll out the second pie crust enough so that it will cover the filling mixture. Press the pie crusts together with a fork dipped in flour. Cut several slits in the top crust. Sprinkle with chili powder. Bake at 450 degrees for 10 to 15 minutes or until golden brown. Let stand for 5 minutes. Cut into wedges.

Judith Franzwa, Duluth

Decadent Chocolate Dessert

2 1/2 lbs. dark chocolate

2 oz. butter

5 egg yolks

4 oz. almond paste

1/2 c. cherry brandy

1/2 c. dark cream de cocoa

1 T. instant coffee

5 egg whites

1/4 c. powdered sugar

Frosting:

8 oz. sweet chocolate

1/2 c. half & half

1/2 c. powdered sugar

Melt the dark chocolate and butter in a double boiler. Mix the egg yolks, almond paste, brandy, cream de cocoa and coffee together. Beat the egg whites with the powdered sugar. Mix the melted chocolate with the egg yolk mixture and then fold in the beaten egg whites. Place in a 9-inch springform pan. Chill until firm. Remove from pan and frost. To make the frosting, melt the chocolate and half & half together. Add the powdered sugar. Frost the dessert. When firm, cut into small pieces using

unflavored dental floss or fishing line and serve.

Roberta Felegy, Gilbert

Pumpkin Pie Squares

Crust:

1 c. flour

1/2 c. quick oats

1/2 c. brown sugar

1/2 c. butter

Mix and pat into a 9-by-13-inch greased pan. Bake for 15 to 20 minutes at

350 degrees. Note: You can use a greased jelly roll pan if desired.

Filling:

2 - 15 oz. cans pumpkin

2 - 12 oz. cans evaporated milk

4 eggs

1 1/2 c. sugar

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1/2 tsp. salt

Mix the filling ingredients with a beater and pour over the crust. Bake at 350 degrees for 60 minutes or until a knife inserted comes out clean.

Topping:

1/2 c. brown sugar

1/2 c. pecans

2 T. soft butter

Sprinkle over the top and bake for an additional 10 minutes.

Brenda Hannu, Ironwood, Mich.

Wrapped Lil Smokies

2 lbs. bacon

2 pkgs. little smokies

2 c. catsup

1 c. brown sugar

round toothpicks

Cut the bacon strips in half. Wrap each little smokie with a piece of bacon and secure with a toothpick. Place on a large cookie sheet. Bake in a

400-degree oven for 17 to 20 minutes. While baking, mix together ketchup and brown sugar and set aside. Place baked, wrapped smokies in a single layer on the bottom of a large crock pot and cover with one-quarter of the ketchup mixture, continue layering until all the smokies and sauce are used. Cook on medium heat in a slow cooker for at least 1 hour before serving.

Tia Grutkoski, Sturgeon Lake

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