Manchester United Methodist Chancel Choir

**Global foods market is at 421 N Kirkwood Rd, Kirkwood, MO
***When at global, look for the Philippine flag hanging from the ceiling. It has one red and one blue stripe and a white triangle. In the triangle are 3 stars in each angle and a sun with 8 rays in the middle. On the shelves beneath this flag are the Philippine products where the noodles are.

Directions:
1. Start heating a Chinese wok or any deep cooking pan, pour in 3 tbsp of cooking oil
2. When oil is hot, sauté garlic until brownish
3. Add the sliced onions and stir
4. Add the chicken, stir, add about half a teaspoon of salt, stir
5. Cover for about a minute
6. Add the shrimps, stir
7. When shrimps turn reddish, pour in 3 cans of chicken and the beans
8. Add about half a teaspoon of salt and black pepper as desired (I like a lot).
9. Bring to boil until beans are almost cooked
10. Add the two kinds of noodles, mix well until all the noodles are wet
11. Add the carrots, mix well
12. Cover pan for a minute or two
13. Mix again and cover for 1-2 min (do this about 2-3 times)
14. Transfer to a serving container. Garnish with scallions.

Cassava Cake
From Ken Ligaray
(this recipe is actually from www.recipezaar.com)

Cake Ingredients:
2 lb grated cassava (available at Global**, frozen section, 1lb/pack)
1 can (14 oz) sweetened condensed milk (save 1/3 cup for topping)
1 can (12 oz) evaporated milk
2 cans (14 oz each) coconut milk (save 2/3 cup for topping)
2/3 cup sugar
3 eggs
3 more egg whites (save the 3 egg yolks for topping)
1 cup grated young coconut (available at Global, frozen section)

**Global Foods Market is at 421 N Kirkwood Rd, Kirkwood, MO

Topping Ingredients (saved from above):
1/3 cup sweetened condensed milk
2/3 cup coconut milk
3 egg yolks

Directions:
1. Preheat oven to 325 deg F
2. In a large mixing bowl, combine cake ingredients
3. Mix well (manually, the electric mixer might have a hard time with the young coconut strips)
4. Pour equally into two large greased rectangular pans
a. I used 12 ¼ in x 8 1/8 in pans, cake mix pured to about 1 in thick
b. I forgot to grease my pans last Saturday but turned out OK
5. Bake until top is no longer liquid (took 45 min for my oven)
6. Mix topping ingredients well and spread evenly on the two cakes
7. Bake again until topping is brownish (about 30-45 min more)
8. Cool cakes completely
9. Slice as desired and serve (also good if chilled)

Honey Pecan Craisin Torte
From Maida McCormack

Ingredients:
3 oz. cream cheese, softened
¼ cup honey
2 TBL orange-flavored Craisins – divided
½ cup chopped pecans – toasted and divided
1 package LARZARONI Bruschette Classic rounds

Directions:
Combine softened cream cheese and honey.
Add 1 TBL Craisins and 2 TBL toasted pecans.
In the bottom of a small container (aprox. 4” round)
sprinkle 1-2 TBL toasted pecans. Carefully add
1 TBL Craisins. Spoon cream cheese mixture into
the container. Add remaining nuts as needed to
cover the top. Seal and refrigerate overnight. To
serve, invert onto a plate. Using a spreader, enjoy
with rounds of Larzaroni Bruschette.

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Salted Peanut Chews
(Bar Cookies)
From the kitchen of Sue Grant

Layer One:
1½ cups flour
2/3 cup brown sugar
½ tsp. baking powder
¼ tsp. baking soda
½ cup margarine
1 tsp. vanilla
2 egg yolks
3 cups mini marshmallows (later)

Oven at 350 degrees

Combine all (except marshmallows) into a crumb mixture. Press into an ungreased 9 x 13 pan. Bake for 12 to 15 minutes. Immediately sprinkle top with the 3 cups of marshmallows. Bake two minutes longer. Cool.

Layer Two:
2/3 cup corn syrup
¼ cup margarine
12 oz. package peanut butter chips
2 cups Rice Krispies cereal
2 tsp. vanilla (one is plenty)
2 cups salted peanuts (lightly salted variety)

On top of stove, heat syrup, margarine, vanilla and chips over medium heat. Stir constantly. Remove from heat. Stir in cereal and nuts. Immediately spoon over marshmallow layer and spread. Cool or chill and cut in to bars.

MITZIE McBRAYER'S PUNCH serves 60
From the kitchen of Jo Ann Jones

In a large pot, boil
6 cups of water
Add
4 cups of sugar and stir until dissolved.
Remove from heat.
Add
1 12-oz. frozen orange juice
1 12-oz. frozen lemonade
2 boxes of frozen strawberries (or 1 if it's large -- I like to cute
the strawberries up first)
1 box of frozen raspberries
1 large can of pineapple juice
9 ripe bananas (smashed)
(optional) 1 box of frozen blueberries

Freeze all this in a gallon Tupperware-style container. (Or 2
1-gallon freezer Zip-Loc bags.)

To serve, thaw partially till it's mushy, 3-4 hours in the
refrigerator rather than the freezer.
Put some of it in a punchbowl and pour 1-2 large bottles of ginger ale
over it. 7 2-liter bottles of ginger ale will be needed for the whole
punch base to serve 60 people.

CHERRY MACAROONS
From the kitchen of Jo Ann Jones
(I found this recipe in Guidepost magazine)

1/2 cup butter
1/2 cup shortening (I used 1 cup of unsalted margarine.)
1 cup sugar
2 eggs
1 tsp. almond extract
2 1/2 cups flour
1 tsp. baking powder (not baking soda!)
1 tsp. salt
1/2 cup chopped maraschino cherries + more for garnish
2 cups shredded cocoanut
1 cup chopped pecans or walnuts (optional)

Cream together butter and shortening. Gradually add sugar, mixing
well. Add eggs and almond extract and beat well. Add flour, baking
powder and salt. Stir in cherries, cocoanut and nuts.
Drop by rounded teaspoons onto greased baking sheets. Garnish each
cookie with 1/4 of a cherry. Bake at 350 degrees for 10-12 minutes.
Makes 5-6 dozen (unless you make them as big as I do.)

SAUSAGE STARS
From the kitchen of Maida McCormack

1 lb. pork sausage, cooked and drained well
1 1/4 cup grated cheddar
1 1/4 cup grated Monterey Jack
1 cup prepared Ranch dressing
1 small can sliced black ovives
1 tsp. cayenne pepper
1 pkg. Won Ton wrappers

Combine sausage, cheeses, olives, dressing and cayenne. Lightly grease muffin tins and press one Won Ton in each cup. Bake at 350 degrees for 5 minutes. Remove from oven. Place Won Ton on baking sheet. Fill each with sausage mixture. Bake for 5-10 minutes until cheese is bubbly. Yield: 24

CRANBERRY SALSA
From the kitchen of Lori Borger

1 small bag fresh cranberries, rinsed
2 fresh jalapenos, seeded (or 1 if you want it less hot)
6 green onions, coarsely chopped
1/2 c. cilantro leaves (remove stems)
3/4 c. sugar
1 T. canola or veg. oil
Juice of 1 lg. lime

THROW IN A FOOD PROCESSOR & Pulse until minced but not liquefied! Serve with tortilla chips or poured over cream cheese as a pretty dip, or for pretty hors d'ouvres, spread crackers with cream cheese, then top with strained salsa & a tiny cilantro leaf.

CORN DIP
From the kitchen of Lori Borger

1 8 oz. pkg. cream cheese, softened
1 small can Rotel tomatoes, drained (mild or hot)
1 can corn, drained (can use "Mexican/fiesta" corn w/peppers for a quick dip... I used fresh peppers because I like the crunch)
1/2 c. minced bell pepper (I used orange for color; any work fine)
1 small jalapeno pepper, minced (can omit if you want it milder)
Fresh cilantro leaves, chopped (optional)
Salt & pepper to taste

SPINACH-ARTICHOKE DIP
From the kitchen of Lori Borger

This is different every time I make it. Basically, I use the following ingredients - adjust according to your own taste preference!
2 Cans artichokes, chopped (remove tough leaves)
1/2 - 1 Onion, chopped & microwaved with about 2 t. butter until tender
Frozen Chopped spinach - thaw in microwave, then place in wire mesh strainer, run cold water over it to rinse, then press, squeezing water out. Add only as much as you like in the dip.... I used about 2/3 of a small box.
Shredded or grated Parmesan or Asiago cheese (I used fresh Asiago, shredded)
Mayonnaise (mostly) & Sour Cream (some), Garlic Salt, Pepper, Salt.... to taste.

CRAB CANAPÉS
From the kitchen of Kim Niday
( serves 12+)

1/2 c. butter, softened
1 jar Old English Cheese spread
MIX BUTTER & CHEESE TOGETHER. ADD:
1 can crab meat, drained (can use the imitation... I chopped 1/2 c. cooked shrimp up & added to this recipe)
1 T. mayonnaise
1/4 t. seasoning salt
1/4 t. garlic powder
MIX & SPREAD MIXTURE THICKLY ONTO 1 PKG. ENGLISH MUFFIN HALVES in single layer on COOKIE SHEET. Cut each half into fourths. COVER COOKIE SHEET WITH FOIL & PLACE IN FREEZER. Remove from cookie sheet when frozen and store in zip-lock freezer bag until ready to use. BAKE 425 for 10 minutes. May broil for a minute if needed to slightly brown tops. Remove to paper towel to absorb some of the butter; serve.

PARMESAN CRISPS
From the kitchen of Maida McCormack
(great with Spinach/Artichoke dip)

Egg roll or wonton wrappers
Butter
Grated Parmesan Cheese
Salt (optional)

Place wrappers on a cookie sheet. Melt butter; brush lightly on wrappers. Sprinkle with parmesan cheese, and pat out any lumps with your fingers. Sprinkle lightly with salt. Using pizza cutter, cut wrappers into strips or whatever shape/size you want.
Bake at 350 for 5-8 minutes, until lightly browned...experiment for your taste how long to bake them. Cool & store.

SPINACH BUTTERNUT SALAD - for 6
From the kitchen of Lori Borger

1/2 lb. (10 -12 cups) fresh spinach (I use Sams baby spinach leaves)
1 lg. (2 lb+) butternut squash
2 T. + 1/3 c. Olive Oil
1/2 c. brown sugar
Salt & Pepper
3/4 c. Slivered Almonds (or use whole almonds, chopped coarsely)
1 Lemon

Preheat oven to 450. Peel squash; discard seeds & cut into 1/2" squares. Throw into a lg. zip-lock baggie. Add 2 T. olive oil, 1/2 c. brown sugar, and sprinkle with salt & pepper. Close & shake to coat. Spread in single layer onto cookie sheet that has been covered with baking parchment paper. (makes clean-up easier) Bake at 450 for about 20 minutes or until tender, or longer if you like the brown sugar to caramelize a bit (bottoms will turn brown). Remove & set aside. Meanwhile, heat 1/3 c. olive oil in skillet, and pour almonds into it. Watch closely & stir; as soon as they are lightly browned, pour into a wire mesh strainer, catching the oil in a bowl. Pour strained almonds onto a paper towel to cool. Cool the oil until warm, about 10 minutes, then whisk the juice of one lemon into the almond-infused oil. Add a dash of salt & pepper. To serve salad, toss spinach leaves with dressing, place on plate, top with squash and sprinkle with almonds. We use the squash while it is still slightly warm.

PUMPKIN SOUP
From the kitchen of Lori Borger

4 T. butter
4 green onions, chopped
1 white onion, chopped
SAUTÉ IN DEEP PAN UNTIL TENDER; add:
2 T. flour, stir... add:
4 c. chicken stock...stir to thicken slightly. Add:
3 c. canned pumpkin (or 1 lg. can)
1/2 t. salt
1/4 t. white (or black) pepper
1/4 t. mace (to taste)
3/4 c. Half & Half (I used fat free)

HEAT SLOWLY; DO NOT BOIL.

SHRIMP BISQUE SOUP
From the kitchen of Lori Borger
(for 6-8 people)
Frozen Cooked Shrimp, thawed (about 2 cups, tails removed, cut in lg. chunks)
1 c. small sweet white onion, chopped
1/2 c. chopped celery
1 T. butter
SAUTÉ THE ONION & CELERY IN THE BUTTER IN THE MICROWAVE FOR 1 MIN on HIGH OR UNTIL TENDER.
DUMP ALL (including the shrimp) INTO FOOD PROCESSOR OR BLENDER. ADD:
1 T. Chicken Soup Base
1/2 can Campbell's Tomato Soup (concentrated)
BLEND UNTIL PUREED. (Add some of the half & half if you need more liquid to blend)
Pour into a soup pot on the stove; add:
1 qt. fat free half & half (May use more...perhaps another pint?)
Additional 1 c. of shrimp that has been chopped
1/4 c. cooking sherry
Warm over med. low heat, stirring frequently. Do not boil. Salt & pepper to taste.
Adjust all ingredients to suit your taste! I have also made this using the imitation crab or lobster in the puree, then just used the fresh shrimp for the chopped addition... and it tastes just as good, I think!

PUMPKIN DESSERT
From the kitchen of Lori Borger
4 eggs & 1 1/2 c. sugar - beat gently
ADD:
1 can evaporated milk
1 small can pumpkin
1 t. cinnamon
1/4 t. nutmeg
Stir & pour into 9 x 13 pan that has been sprayed with oil. Bake 30 min. at 350. REMOVE & sprinkle over top:
1 box yellow or butter cake mix - gently spread out evenly over top
1 stick (1/2 c.) melted butter or margarine.... drizzle over cake mix evenly
1 c. chopped pecans - sprinkle over butter

Take a butter knife and cut through dessert every inch both horizontally & vertically.
RETURN TO OVEN & BAKE AN ADDITIONAL 30 MINUTES. COOL, then REFRIGERATE. SERVE WITH WHIPPED CREAM.

CRANBERRY CIDER
From the kitchen of Lori Borger
Mix Cranberry Juice with Apple Cider (1pt. cranberry to 3pt cider ratio about), and heat with Mulling Spices.

Apple Dip
From the kitchen of Mary Lou Adams

3/4 cup brown sugar
1/2 cup powdered sugar
1 tsp. vanilla extract
1 8-oz. block of 1/3-less-fat cream cheese
- - - - -
3/4 cup toffee bits (such as Skor--found with the chocolate chips in the baking aisle)
- - - - -
6 Red Delicious apples, cored and sliced into wedges
6 Granny Smith apples, cored and sliced into wedges
1 cup pineapple juice
* * * * *
Up to twelve hours ahead, mix the first four ingredients together well. Stir in the toffee bits. Refrigerate.
Pour pineapple juice over the apples to cover each slice and keep them from turning dark. Then drain off the extra juice. Refrigerate apples too till time to serve. It's really yummy!

Stuffed Mushrooms
from the kitchen of Paula Mraz
Ingredients
1 pound mushroom(s)
1/4 cup onion(s)
1/4 cup green pepper(s)
3 tbsp margarine
3 slices wheat bread
1/2 tsp salt
1/2 tsp ground thyme
1/2 tsp ground sage
1/2 tsp black pepper
1 serving PAM Cooking Spray
1/2 cup Shredded Mozzarella

Instructions
Cut stems from mushrooms, finely chop enought to measure 1/2 cup. Cook and
stir stems, onion and green pepper in margarine until tender, about 5
minutes. Remove from heat. Stir in bread crumbs and seasonings. Spray
baking dish with Butter Flavor PAM. Fill mushroom caps with stuffing
mixture, place mushrooms, filled sides up, in dish. Sprinkle with cheese.
Bake uncovered in 350deg oven 15 minutes.

Crispix Mix
from the kitchen of Gloria Graf

1-1/2 sticks margarine
1-1/2 cups brown sugar
1/4 cup light corn syrup
Microwave above for 5 minutes
Add:
1/4 tsp baking soda
1 can mixed nuts
1 box Crispix Cereal (not largest box)
Microwave everything for 5 minutes, stirring every minuete.
Spread out on waxed paper or cookie sheet to allow to cool.
After it cools, break into bite size pieces.

Chocolate Chip Cookies
makes 3 dozen cookies
Four-Chip Cookies
makes 9 dozen cookies
from the kitchen of JoAnn Jones

1 recipe for Chocolate Chip Cookies
1-1/2 cups Mazola unsalted margarine
¾ cup brown sugar
1-1/2 cups sugar
3 beaten eggs
1-1/2 tsp. vanilla
1-1/2 tsp. baking soda, dissolved in
3 TBSP. Warm water
¾ tsp. salt
4 cups flour
lg. Pkg. Chocolate chips (2 cups)

3 recipes for Four-Chip Cookies
4-1/2 cups Mazola unsalted margarine
2-1/4 cups brown sugar
4-1/2 cups sugar
9 beaten eggs
4-1/2 tsp. vanilla
4-1/2 tsp. baking soda, dissolved in
9 TBSP. Warm water
2-1/4 tsp. salt
12 cups flour
lg. Pkg. Chocolate chips (2 cups)
sm. Pkg. Butterscotch chips (1 cup)
sm. Pkg. Peanut Butter chips (1 cup)
sm. Pkg. White chocolate chips (1 cup)

Cream shortening and both sugars together. Stir in beaten eggs and vanilla. Mix in baking soda dissolved in warm water. Add salt and flour. Mix well. Stir in chips. Drop onto greased cookie sheets. Bake for 10 minutes at 350 degrees. (In a convection oven, bake for 12 minutes at 325 degrees.) Don’t overbake, or they get too dry.

EASY YEAST ROLLS
From the kitchen of Jo Ann Jones
(makes 2 dozen crescent-shaped rolls)

Dissolve these together in a large bowl:
1 pkg. yeast
½ cup sugar
1 cup warm (not hot) milk

Mix these with ingredients above:
½ cup melted butter (or margarine)
4 cups flour
2 well beaten eggs
1 tsp. salt

Mix all ingredients together well. Leave in lightly greased bowl that is two times the size of the mixture covered overnight (not in refrigerator). Next morning, divide into two parts. Roll each part on a lightly floured surface into a flat circle, and divide like a pie into 12 pieces each. Roll up each piece starting from the outside wide edge, and roll toward the tip. Place on a greased cookie sheet spaced out a little, so they aren’t touching. Cover with a dish towel, and let rise for at least one hour, but it can be up to eight hours before you bake them. Bake 10-12 minutes at slightly less than 400 degrees (about 380), until the rolls are golden brown on top. Remove from oven, and cool or serve immediately. You won’t even need to butter these. This recipe can be doubled or tripled easily (if you have a really big bowl), and the rolls freeze well after baking. This recipe is wonderful for the holidays!

Sweet ‘n’ Savory Snack Mix
From the kitchen of Diane Lawrence

3 cups crispy corn or rice cereal squares
1 cup small pretzels
1-6 ounce can roasted almonds
1 – 8 ounce jar salted peanuts
1/3 cup firmly packed light brown sugar
1 ½ tablespoons Worcestershire sauce
Pam butter flavor cooking spray
1 cup bear shaped graham crackers
½ cup raisins

Combine first 4 ingredients in a large bowl. Stir together brown sugar and Worcestershire sauce until blended; pour over cereal mixture. Spray a 15 x 10 inch jellyroll pan with cooking spray; spread cereal mixture in a single layer in pan, stirring to coat.

Bake at 325 degrees for 12 minutes stirring every 4 minutes. Stir in graham crackers and raisins. Store in an airtight container.

Heather's Famous Guacamole
From the kitchen of Sue Woolweaver

3 - 4 Ripe Avocados (soft to the touch)
3 Fresh Limes
2 Large Fresh Jalapeno Peppers (finely chopped
3 Ripe Tomatoes
1 Medium Onion
1 Bunch Fresh Cilantro leaves
Onion Salt

Prepare Avocados by removing seed and skin and coarsely chop. Put in a large non-metallic bowl. Halve the Limes and squeeze juice of 2 Limes over the chopped Avocados. (Avocado and Lime mixture can be left "as is" or can be mashed depending on your preference for consistency).

Remove seeds and finely chop Jalapeno Peppers and add to mixture. Coarsely chop the Tomatoes and add to mixture. Finely chop the Onion and add to mixture.

Wash Cilantro, drain on paper towel and remove stems. Mince the leaves and add to mixture. Squeeze juice of remaining Lime over mixture.

Toss mixture while adding Onion Salt to taste.

Serve with Tostado Chips and plenty of Margaritas

Apricot Chicken
From the kitchen of Karen Fair

2-3 lb. chicken, cut up
1 C. Russian or French dressing
1 C. apricot preserves
1 pkg. dry onion soup mix
seasoned salt and pepper to taste

Combine preserves, salad dressing and onion soup mix. Season chicken with salt and pepper and place in 9 X 13 baking dish. Spoon preserves mixture over chicken. Bake for 1 hour at 350 degrees, basting occasionally.
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Recipes For Pie Plates
Submitted by Karen Fair

Layered Taco Dip
1 layer bean dip
1 layer Green Goddess Dressing
1 layer sour cream mixed with taco seasoning mix
1 layer shredded cheddar cheese

Top with veggies (green onions, green peppers, tomatoes, olives)
Served with Tortilla Chips

Chili Dip
Layer into 2 pie plates
8 oz. cream cheese
One can of chili no beans
Cheddar cheese, shredded

Heat until cheese bubbles and serve with chips!!

Swiss Onion Dip
2 cups Hellmann’s mayonnaise
2 cups shredded Swiss cheese
2 cups sweet onion, chopped Vidalia or Walla Walla

Mix ingredients together and place in pie plate. Bake at 350 degrees for 25 minutes. Serve with bagel chips, Toasteds or cocktail rye. Also a great addition to grilled hamburgers on a bun!

Seven Layer Mexican Dip
1 clove garlic
1 can dark red kidney beans, drained
1/4 cup thick salsa
1 tsp. chili powder
3/4 tsp. ground cumin
Guacamole
2/3 cup sour cream
3/4 cup sliced black olives
Tomatoes, diced
Green onion sliced
1/2 cup shredded cheddar cheese

Process in food processor: garlic, kidney beans, salsa, chili powder, and cumin. Spread in pie plate. Layer following ingredients leaving borders: guacamole, sour cream, tomatoes, cheese, olives, and green onions.

Lemonade Stand Pie
1 can (6oz) frozen lemonade or pink lemonade concentrate partially thawed
1 pint Vanilla Ice Cream (2 cups), softened
1 tub (8oz) Cool Whip, thawed
1 (6oz) prepared graham cracker crumb crust

Beat concentrate in large mixer on low speed about 30 seconds. Gradually spoon in ice cream, beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temp 30 min. or until pie can be cut easily.

Garnish with strawberries. Store leftovers in freezer. Makes 8 servings

Oreo Triple Layer Chocolate Pie
24 Oreo Chocolate Sandwich Cookies, finely crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups coarsely chopped OREO Chocolate Sandwich Cookies

Mix 2 cups crumbs and butter; press onto bottom and up side of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding in crust. Stir chopped cookies into remaining whipped topping; spread over pudding mixture.

Refrigerate 4 hours or until set. Garnish as desired.

Proudly American Ice Cream Pie
Add graham cracker piecrust to the pie plate. Put in layers of any kind
of ice cream to make a red, white and blue layers (raspberry, blue moon, vanilla). Top with cool whip. Garnish with strawberries or raspberries and blueberries for a Proudly American theme.

Carole Bailey’s Artichoke Dip
2 cans (8 ½ oz) artichoke hearts, drained and chopped
2 cups Hellmann’s mayonnaise
2 cups Parmesan cheese

Mix and spread in Pie Plate. Bake 20 – 30 minutes at 350 degrees.
Serve with water wafer crackers.

Creat-A-Crust Apple Pie
2 medium apples, pared & sliced (about 2 cups)
1 TBL Lemon Juice
1/2 cup + 2 TBL Bisquick
1 - 14oz can sweetened condensed milk (NOT evaporated milk!)
1-1/2 cups water
3 eggs
1/4 cup margarine or butter, softened
1-1/2 tsp vanilla extract
1/2 tsp ground cinnamon (Sharon uses about 3 tsp)
1/2 tsp ground nutmeg

Preheat oven to 350 degrees.

In Medium Mixing Bowl, toss apples in lemon juice, then with 2 TBL
Bisquick. Arrange on bottom of buttered 10" Pie Plate. Combine remaining ingredients in blender. Blend on low speed 3 minutes. Let stand 5 minutes. Pour evenly over apples. Bake 35-40 minutes or until golden brown around edge. Cool slightly; serve warm or chilled with vanilla ice cream.

Refrigerate leftovers.

Ritz Dip
8 ounce package of cream cheese, softened
8 ounce co-jack cheese, shredded
1 cup mayonnaise
1/4 cup bacon bits
2 green onions, chopped
12 crushed Ritz crackers

Put the crushed crackers in the bottom of the pie plate. In the Batter Bowl, combine cheeses, mayonnaise and green onion. Spread over the crushed crackers. Sprinkle bacon bits on top and bake at 350 degrees about 20 minutes, till bubbly. Serve with Ritz crackers.

Fresh from the Pantry Chocolate Pudding Pie
½ cup unsalted butter
3 oz bittersweet chocolate
1 cup sugar
3 tablespoons cornstarch
3 tablespoons baking cocoa
12 oz can evaporated milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 baked 9-inch pie shell
Foolproof Meringue (see below)

Melt butter and chocolate in a heavy saucepan. Mix the sugar, cornstarch and baking cocoa in a Medium Mixing Bowl. Add to the melted butter and blend well. Pour the evaporated milk into a 2 cup measure. Add enough milk to measure 2 cups. Stir into the chocolate mixture. Stir a small amount of the mixture into the beaten egg yolks; stir the egg yolks into the mixture. Add the vanilla. Cook until thickened, stirring constantly. Pour into pie shell. Spread Foolproof Meringue over the filling, sealing to the edge. Bake at 450 degrees for 5 to 7 minutes or until golden brown. Chill covered in the refrigerator.

Foolproof Meringue
6 tablespoons sugar
1 tablespoon cornstarch
½ cup water
½ teaspoon vanilla extract
3 egg whites
salt to taste

Combine the sugar, cornstarch and water in a small saucepan. Cook for 5 minutes or until clear and thickened, stirring constantly. Cool slightly. Add the vanilla. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the syrup gradually, beating constantly until stiff peaks form.
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