Country Cooking 6-3-2020

Three Cheese Crescent Pinwheels

2 oz. (1/2 cup) crumbled blue cheese

1/4 cup shredded hot pepper Monterey Jack cheese

2 tablespoons cream cheese softened

1 tablespoon mayonnaise

1 (8 oz) can refrigerated crescent dinner rolls

2 teaspoon chopped fresh parsley

Heat oven to 375  degrees. 

In small bowl, combine all cheese and mayonnaise; mix until well blended and soft. Separate dough into 2 long rectangles, press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short sides, roll up each; pinch edges to seal. Cut into 8 slices. Place cut side down on greased cookie sheet. Sprinkle with parsley.

Bake at 375 for 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. 

Cool 3 minutes before serving. 

Makes 8 servings 

Beef Topped Potatoes

4 large baking potatoes

3/4 lb. ground beef

1/2 cup chopped onion

1 cup Thick ‘n Chunky Salsa

1 (11 oz) can Mexicorn whole kernel  corn, red and green peppers, undrained

4 oz. (cup) shredded Cheddar cheese

  Pierce potatoes with fork; microwave on High for 10-15 minutes or until potatoes are tender. In a large skillet, cook ground beef and onions 5 to 8 minutes or until browned, stirring occasionally. Drain. Stir in salsa and corn. Cook until thoroughly heated, stirring occasionally. Top with beef mixture. Sprinkle with cheese. 4 servings

Lemon Nut Ice Cream

2 eggs

1/2 cup sugar

1/2 cup white syrup

2 teaspoons grated lemon rind

1/4 cup lemon juice

2 cups light cream

1/2 cup walnuts

  Beat eggs until lemon-colored. Add sugar gradually; beat until thick. Stir in syrup, lemon rind, lemon juice and light cream. Mix well. Fast freeze 1 hour; beat; add walnuts. Continue freezing 3 hours. 

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