Issue No. 5
October/November 2005
Appetizers
Asparagus Puffs
Baked Brie Cups
Chutney Cheese Rounds
Creamy Beet Spread with Endive Leaves
Crispy Mexican Bites
Fresh Pineapple Salsa
Gingered Shrimp Toasts
Roast Beef Canapés
Sesame Chicken Bites
Smoked Salmon Pinwheels
Stuffed Cherry Tomatoes
Stuffed Jalapeños
Desserts or Baked Goods
After-Hours Southern Pecan Praline Pie
Brown-Eyed Susan Cake
Candy-Coated Caramel Apples
Caramel Turtles
Easy Apple Turnovers
Individual Mochaccino Bread Puddings
M&M Clusters
Peanut Butter Cup Ice Cream and Snickers Bar Sauce
Peppermint-Surprise Brownie Bites
Quaker Bonnet Biscuits
Savory Cheese Muffins
Southern Pecan Praline Pie
Sugar and Spice Apple Turnovers
Main Courses
Cheesy Ravioli Bake
Chicken Cutlets with Bacon, Rosemary, and Lemon
Classic Grilled Cheese Sandwiches
Country French Pork Chops
Easy Tortilla Casserole
Fiery Oven-Fried Chicken
French Dip Sandwiches
Grilled Pimento Cheese Sandwiches
Harvest Supper Salad with Smoked Turkey and Apples
Hearty Beef Stew
Hearty Fisherman's Stew
Little Italy Grilled Cheese Sandwiches
Marmalade-Glazed Pork Roast with Parsnips and Onions
Monterey Melts
Oven-Fried Chicken
Sloppy Janes
Sloppy Joes
Sloppy Josés
Smoky Joes
Spicy Baked Shrimp
Spicy Beef and Noodles
Split-Pea Soup with Ham
Sunday-Best Garlic Roast Beef
Windy City Grilled Cheese Sandwiches
Other
Artichoke Alfredo Sauce
Cream Sauce with Sausage and Peas
Garden Pesto Sauce
Quick Jus
Roasted Red Pepper and Bacon Sauce
Spicy Tuna Sauce





