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COUNTRY COOKING

May 10, 2013

by Dorothy Bloemendaal
Turkey Salad with Honey Almonds

Creamy honey dressing:

1/2 cup low-fat sour cream or low-fat yogurt

2 tablespoons honey

l tablespoon chopped fresh parsley

l teaspoon ground mustard

l teaspoon lemon juice

Mix all ingredients.

8 ounces thinly sliced cooked turkey, cut into 1/4 inch strips (about 2 cups)

4 ounces provolone or Swiss cheese, cut into cubes

2 medium stalks celery, sliced (about l cup)

2 unpeeled tart red apples, cut into cubes

1/3 cup honey-roasted almonds

Salad greens

Toss all ingredients except almonds and salad greens in large bowl. Cover and refrigerate l to 2 hours or until chilled. Just before serving, stir in almonds. Spoon onto salad greens. Sprinkle with additional honey-roasted almonds if desired. 4 servings.

Chocolate Chip Peanut Butter Torte

l roll refrigerated chocolate chip cookies

l 8 oz. package cream cheese, softened

1/4 cup sugar

l egg

l cup miniature semi-sweet chocolate chips

l cup chopped honey roasted peanuts

l cup butterscotch chips

1/4 cup peanut butter

1/4 cup chocolate flavored syrup

Heat oven to 350. Break up cookie dough into ungreased 10 or 9 inch springform pan. Press in bottom to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.

Beat cream cheese until light and fluffy. Add sugar and egg; beat until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.

Melt butterscotch chips in microwave until smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. sprinkle with remaining chocolate chips and peanuts.

Bake 30 to 40 minutes longer or until edges are set but center is still slightly jiggly. Cool 10 minutes.

Run knife around side of pan to loosen; carefully remove side of pan. Cool l hour. Refrigerate about 2 hours or until completely cooled. To serve cut torte into wedges. Drizzle l teaspoon chocolate syrup on to each dessert plate. Place wedges over syrup. Store in refrigerator.

Mexican Lasagna

2 pounds ground beef

l can (16 ounces) refried beans

l can (4 ounces) chopped green chilies

l envelope taco seasoning

2 tablespoons hot salsa

12 ounces uncooked lasagna noodles

4 cups shredded Colby-Monterey Jack cheese, divided

l jar (16 ounces) mild salsa

2 cups water

2 cups sour cream

l can sliced ripe olives, drained

3 green onions

Cook beef until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 9 x 13 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with l cup of the cheese. Repeat layers twice.

Combine mild salsa and water; pour over top. Cover and bake at 350 for l hour or until heated through. Top with sour cream, olives, onions and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand 10-15 minutes before cutting. Yield: 12 servings.



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