MEMORIAL DAY WEEKEND RECIPES - 5/25/2010
 
BRUNCH BERRY PIZZA
 
INGREDIENTS: 1 c. flour, ¼ c. powdered sugar, ½ c. cold butter, ½ c. chopped pecans, 1 (8 oz.) pkg. cream cheese-softened, 1 egg, 1/3 c. sugar TOPPING: 1-3/4 c. frozen mixed berries-thawed, ½ c. sugar, 2 Tbs. cornstarch, ¼ c. water, 2-1/2 c, fresh strawberries-sliced, 2 c. fresh blackberries, 2 c. fresh raspberries, 1 c. fresh blueberries
DIRECTIONS: In bowl, combine flour and p. sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12” pizza pan. Bake @ 350° for 12-14” or until crust is set and edges are lightly browned. Meanwhile, in another bowl, beat cream cheese, egg, and sugar until smooth. Spread over crust. Bake 8-10” longer or until set. Cool to room temperature. For Topping: process mixed berries and sugar in blender until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.
 
 
LAYERED GARDEN PASTA SALAD
 
INGREDIENTS: 1 (8 oz.) pkg. shell macaroni, ½ c. sliced green onions, ¼ c. bacon bits, 1 c. mayonnaise, ¼ c. lemon juice, 3 Tbs. parmesan cheese, 1 tsp. garlic powder, 4 c. shredded lettuce, 1 medium cucumber-sliced, 1 c. cauliflower florets, 1 c. broccoli pieces, 2 medium tomatoes-cut in wedges
DIRECTIONS: Cook macaroni as pkg. directs. Drain and rinse with cold water. Stir together macaroni, onions and 2 Tbs. bacon bits. Mix the mayo, lemon juice, cheese, sugar, garlic powder in a large bowl. Layer the lettuce, macaroni mixture, cucumber, cauliflower, broccoli and tomato in large serving bowl. Pour dressing evenly over top. Cover. Refrigerate at least 2 hours. Sprinkle with 2 Tbs. bacon bits just before serving.
 
 
POPPY SEED FRUIT SALAD
 
INGREDIENTS: 1/4 c. honey, ¼ c. limeade concentrate, 2 tsp. poppy seeds, 1 c. halved fresh strawberries, 1 c. cubed fresh pineapple, 1 c. fresh blueberries, 1 c. cubed seedless watermelon, ¼ c. slivered almonds-toasted
DIRECTIONS: In a bowl, combine the honey, limeade concentrate and poppy seeds. In a serving bowl, combine the fruit. Drizzle with dressing; toss gently to coat. Sprinkle with almonds. Serves 4-6.
 
 
DECKED-OUT BURGERS
 
INGREDIENTS: 1 c. (4 oz.) shredded cheddar cheese, 1 jar (4-1/2 oz.) sliced mushrooms-drained, 1/3 c. mayonnaise, 6 bacon strips-cooked and crumbled, 1-1/2 lbs. ground beef, ¼ c. finely chopped onion, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. garlic powder, 1/8 tsp. hot pepper sauce, 6 hamburger buns-split, lettuce leaves and tomato slices-optional
DIRECTIONS: In bowl, combine cheese, mushrooms, mayonnaise and bacon; cover and refrigerate. In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Shape the meat mixture into six ½ in.-thick patties. Grill covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese beings to melt. Serve on buns with lettuce and tomato, if desired.
 
 
FROSTED CUPCAKE ICE CREAM CONES
 
INGREDIENTS: 1 pkg. supermoist cak mix (any flavor), 30-36 flat-bottom ice cream cones, 1 tub (12 oz.) whipped frosting (any flavor), assorted candies, cookies, miniature chocolate chips or colored candy sprinkles
DIRECTIONS: Heat oven to 350°. Make the cake mix according to package directions. Fill each cone about ½ full of batter. Stand the cones in the muffin tin. Bake for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely, about one hour. Frost with the frosting, then have fun decorating.
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES