1 20 oz. can pineapple chunks
1 cup sugar
3 egg yolks
2 tablespoon(s)flour
1/4 cup margarine
8 - medium apples, peeled and chopped
1- 1/2 cup marshmallows, miniature
1 cup pecans, chopped
1 cup coconut
1 - 6 oz. jar(s) cherries, halved
1 - 8 ounce(s) |non-dairy whipped topping container

Drain juice from pineapple and reserve chunks and juices separately. In a
medium saucepan, cook sugar, egg yolks, flour, and pineapple juice over
medium heat until mixture is thickened and coats a spoon. Remove from heat
and add margarine. Stir until blended. Cover and refrigerate overnight.
The next day, in large bowl, mix pineapple, apples, marshmallows, cherries,
pecans, and coconut. Fold in refrigerated sauce. Just before serving add
container of whipped topping.

2 package(s) active dry yeast
1/4 cup warm water
2 cup(s) buttermilk
5 cup(s) all-purpose flour
1/4 cup sugar
1 - Tbs. baking powder
1 - tsp. baking soda
1 - tsp salt
1 cup shortening

Combine yeast in warm water; let stand 5 minutes. Add buttermilk to yeast
mixture, and set aside.

Combine all remaining ingredients except shortening in a large bowl; cut in
shortening with a pastry blender until mixture resembles coarse meal. Add
buttermilk mixture, stirring with fork until dry ingredients are moistened.
Turn biscuit dough out onto a lightly floured surface, and knead lightly
4 or 5 times.

Roll dough to 1/2-inch thickness; cut with 2 1/2-inch biscuit cutter. Place
on lightly greased baking sheets. Cover and let rise in a warm place (85)
free from drafts, for 1 hour. Bake at 450 for 10 to 12 minutes or until
browned.

Note: Biscuit can be made ahead and frozen. Before freezing biscuit
bake 10 minutes and cool. Place biscuits in freezer bag and freeze.
To prepare biscuits for serving, remove from freezer; place biscuits on
lightly greased baking sheets, and let thaw. Bake at 450 for 5 minutes
or until thoroughly heated.

Filling

6 apples small pared and cut in cubes
1/2 cup(s) | sugar
1 Tbs. rum
2 tsp. cinnamon
1/2 cup(s) raisins

Pastry

1/2 pound(s)butter
1-1/2 cup(s)all-purpose flour
1 - 12oz container sour cream

Combine ingredients in bowl and mix lightly. Place in
refrigerator.

Combine ingredients in bowl and mix lightly and divid
in half. On a well floured pastry cloth or wax paper,
roll each half of pastry into a rectangle approximately
9 by 12 inches. Be sure pastry has not stuck to cloth,
and refrigerate till firm. Spoon fillling down center
of chilled pastry. Cut 5 diagonal slashes on both sides
of fillling to edge. Wrap gently but tightly in a criss
cross fashion making sure the ends of each slash are
tucked in. Brush strudel with egg white and sprinkle
crystal sugar over entire exposed surface. Bake at
350 degrees for 35 minutes or until evenly golden
brown.

6 - eggs
2 1/2 sticks butter
2 cup(s)sugar
1 Tbs. vanilla extract
1 3/4 cup(s) Swanson Cake Flour
1/4 tsp. almond extract

Leave eggs and butter out overnight at room temp. Mix
sugar and butter together until blended add one egg at a
time beat well until completely mixed. Then add flour
gradually mixing as you go. Then add vanilla and almond
extract and mix well. Pour into greased and floured tube
pan and place in cold oven. Cook on 350 degrees for 1
hour.

2 - cups pecans chopped
1 3/4 cups butter
3 cups all purpose flour (sifted)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
4 eggs (unbeaten)
1 cup milk

In a large mixing bowl cream butter and sugar, add one egg at a time
mix well after each addition. Add dry ingredients alternately with milk,
beginning and ending with dry ingredients. Blend well after each addition.
Stir in vanilla and 1/3 cup pecans. Turn into 3 8 inch layer pans,
greased and floured on bottom. Bake at 350 for 25-30 minutes. Cool

Butter Pecan Frosting

6 - Tablespoons Butter
6 - Cups Sifted Sugar (Powdered)
1 1/2 teaspoon vanilla
6-9 Tablespoons Whipping Cream
Cream butter. Add powdered sugar, vanilla and whipping cream until of
spreading consistancy. Stir in remaining pecans. Frost tops of layers,
not sides.

8 ounces mushroom, sliced
2 medium onions, diced
20 ounces sirloin steak, cut in 1" strips
1/2 cup red wine, plus more for deglazing
16 ounces beef stock
1 pint sour cream
1 tablespoon Worcestershire sauce
Butter or olive oil for frying
Flour for dredging meat
salt and pepper
egg noodles or rice as an accompaniment
Garnish: Parsley
In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushroom will take a little longer.
In separate pan brown strips of sirlion that have been dredged in flour. Set aside.
When the onions and mushrooms are done, deglaze both of the pans with a little red wine and combine all ingredients into one pan. Add 2 cups beef stock, wine and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes.
During the cooking the sour cream will separate this is normal, just stir the pot.
Just before serving add the balance of the sour cream, stir to combine. Serve over noodle or rice pilaf and garnish with parsley.

2 - chicken breast (skinless)
2 - teaspoons olive oil
2 - teaspoons Poultry Grill & Saute seasoning
2 - cups chicken stock
1/2 - cup pearl onions
2 - cups new potatoes(quartered)
1 - cup baby carrots
6 - cloves garlic
1 1/2 - teaspoons butter
1 1/2 - teaspoons flour

Rub 1 teaspoon olive oil over chicken breast, then pat on Poultry seasoning.
Preheat a Calphalon 2 quart saute pan on medium high heat. Add 1 teaspoon
olive oil, heat, then sear chicken to brown on all sides. Add chicken stock,
onions, potatoes, carrots and garlic. Bring to a boil then reduce heat to
a simmer. Cover increase heat to high and bring stock to a full boel. Reduce
heat to simmer. Cover and cook 20 minutes. Remove vegetables and
chicken, increase heat to high and bring stock to a full boil. Reduce by
one-half. Make a paste of flour and butter, then whisk into stock until
thickened. Return vegetables and chicken, reheat and serve.

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