Cream Cheese Chutney Appetizer

11-12 oz. container light cream cheese 

3 Tbl. sour cream 

1/ 2 lb baron, cooked crisp and crumbled 

one bunch of green onions, chopped 

1 cup golden raisins 

1 jar Major Grey’s mango chutney 

Mix cream cheese and sour cream together. Add bacon, raisins, and green
onions and mix well. Pat out cream cheese mixture on a serving plate into
a flattened circle. Right before serving, cover the cream cheese mixture
with the chutney - spread out over entire circle.
Serve with your favorite crackers.

Crispix Mix Mexicano by Cathy

3 Tbl margarine 

2 tsp chili powder 

1/4 tsp garlic salt 

1/4 tsp onion salt 

7 cups Crispix cereal 

2 cups small Frito corn chips 

1/4 cup Parmesan cheese 

 Melt margarine and stir in seasonings. Put cereal and chips in a 13 x 9
pan - mix well. Pour margarine mixture over the cereal and chips and stir
well to coat. Bake mixture for 15 minutes at 250 degrees. Add cheese and
stir to coat. Bake another 30 minutes, stirring once after 15 minutes.
Spread out on paper towel to cool. Enjoy!

Train Party Teriyaki Burgers

1 pound ground round
1/4 cup low sodium soy sauce
1/4 cup green onions
1 teaspoon grated peeled fresh ginger
1/4 teaspoon black pepper
1 clove minced garlic

Combine all ingredients in a bowl. Divide into four equal portions. Shape into 1/2 inch thick patty.
Place on prepared grill and grill four minutes on each side or until done.

Fantastic Chicken Wings

9 -12 pounds chicken wings

1- ounces soy sauce

Cut chicken wings into three parts and throw away the tips. Arrange in one layer on two rimmed cookie sheets. Pour 1/2 soy sauce bottle over each pan. Bake them immediately or marinate overnight in the refrigerator. Bake at 250• for 5-6 hours.

Train Party Blueberry Chutney

1 1/2 pints ( 3 cups) fresh blueberries or frozen blueberries without sugar
1/4 cup chopped onion
1 tablespoon fresh ginger root
1/2 cup finely packed brown sugar
1/3 cup cider vinegar
1 tablespoon cornstarch
1/4 teaspoon salt
1- 3" cinnamon stick

In a medium saucepan, combine all ingredients. Bring mixture to a boil over medium heat, stirring frequently. Boil for 1 minute. Remove cinnamon stick. Cool, cover and refrigerate. Can be frozen.

Serve with meat or cheeses as a condiment or over warm Brie with crackers.

Chocolate Snowflakes

My favorite cookies are Chocolate Snowflakes. My mom made them through my childhood. Kate makes them now to compensate for my very limited baking abilities. I'm a cook to some extent, but not much of a baker.

Don't forget to use Pillsbury® flour. I still have some loyalty to my old employer.

You'll love them. And if everyone eats a dozen a day I won't feel as fat. Because Einstein is right. Everything is relative.

Stan

Kate's Guacamole

•     4 ripe Haas avocados

•     3 Tbls freshly squeezed lemon juice (1 lemon)

•     8 dashes hot pepper sauce

•     1/2 c small diced red onion

•     1 large garlic clove minced

•     1 tsp kosher salt

•     1 tsp freshly ground black pepper

•     1 med tomato, seeded, and small-diced

        1.    Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.

        2.    Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss    well.

        3.    Using a sharp knife, slice through the avocados in the bow until they are finely diced.

        4.    Add the tomato.

        5.    Mix well and taste for salt and pepper.  Makes 3 cups

Notes: 

Use a knife to chop the avocado, which made a chunky dip. 

Use Haas avocados for best results.

They're the earthy brown ones, not the pretty shiny green ones. 

Serve at room temp w/yellow or blue corn chips. 

Keep avocado green by storing it with plastic wrap pressed directly on top. 

The air will turn it brown, so the less air contact, the better.