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Nibble Bait

2010-11-27T07:40:00.000-05:00

Nibble Bait
  Recipe By : Louise
Serving Size: 24
Categories : Snacks
---------------------------------------------
    6      tablespoons   margarine or butter--do not use spread or tub products
    2      tablespoons   worcestershire sauce
    1 1/2 teaspoons     seasoned salt
      3/4 teaspoon      garlic powder
      1/2 teaspoon      onion powder
    3      cups          corn chex® cereal
    3      cups          rice chex® cereal
    3      cups          wheat chex® cereal
    1      cup           mixed nuts
    1      cup           pretzels
    1      cup           Cheerios® cereal

1. Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in
seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.
Store in airtight container.

12 cups snack.

Almond Butter Crunch

2010-11-27T07:29:00.000-05:00

Almond Butter Crunch
By: Theresa Dragon
Categories: Candies, Chocolate, Nuts
--------------------------------
   1 1/2 c Whole blanched almonds chopped (12 oz)
       1 c Butter or margarine
   1 1/2 c Sugar
       3 tb Light corn syrup
       3 tb Water
       8 oz Semisweet chocolate squares

    1. Place chopped almonds on a cooky sheet; toast in moderate oven
   (375F) 10 minutes, or until lightly golden.
    2. Combine butter or margarine, sugar, corn syrup and water in a
   medium-size heavy saucepan. Cook over medium heat, stirring
   constantly, to 300F on candy thermometer. (A teaspoonful of syrup
   will separate into brittle threads when dropped in cold water.)
   Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
   buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
   onto wax paper.
    3. Melt chocolate squares in the top of a double boiler over hot
   water; remove from heat. Spread half the melted chocolate over top of
   candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
   candy over and spread with remaining chocolate and sprinkle with
   remaining nuts. Let stand until set. Break into pieces.
    Makes l pound.

CHRISTMAS BUTTER COOKIES

2010-11-27T07:16:00.000-05:00

CHRISTMAS BUTTER COOKIES

Recipe By: Louise
Serving Size: 60
----------------------------------------------------
    1 c Soft butter (real butter only)
    2 tb Vanilla
    3 c Flour
    2/3 c Sugar
    2 Eggs
    1/2 ts Salt
----------------------------------------------------
   1. Cream butter until light and fluffy. Add sugar.
   2. Gradually stir in vanilla. Add eggs one at a time,beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours.
   3. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8 inch thickness. Cut into desired shape.
   4. Place 1 inch apart on cookie sheets. Bake at 350'F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.

Wild Rice Turkey Casserole

2010-11-20T10:24:00.000-05:00

Wild Rice Turkey Casserole

Recipe By: Louise

Serving Size: 8

---------------------------------------------------------------------

1 package (6 oz.) long grain and wild rice mix—cooked as

Directed

3 ½ cups cubed, cooked turkey

1-½ cups chopped celery

½ cup chopped onion

1 can (10 ¾ oz.) cream of mushroom soup

1 can (8 oz.) water chestnuts, drained and slice—reserve

Liquid

1 can (4 oz.) mushrooms, drained—reserve liquid

¼ cup soy sauce

¾ cup soft breadcrumbs

2 Tablespoons melted butter or margarine

Preheat oven to 350. Add water to reserved liquids to make 1 cup. Combine

All ingredients except breadcrumbs and butter. Spoon into a 3-quart baking

Dish. Sprinkle with mixture of crumbs and butter. Bake, uncovered, about 1

Hour. Makes about 8 servings.

Pecan Pie

2010-11-06T12:07:00.000-04:00

Pecan Pie

 Recipe By: Louise

 Serving Size: 8

 Categories: Pie

 --------------------------

    1-cup           dark brown sugar

      2/3-cup           cane syrup

      ¼ cup           unsalted butter

    3      tablespoons   bourbon

      ½ teaspoon      vanilla

      ½ teaspoon      salt

    4                    eggs

    3      tablespoons   half-and-half

    2      cups          pecan pieces

1                    unbaked 9-inch piecrust

Whole pecan halves

-------------------------------------

1. Preheat oven to 350 degrees.  In a large saucepan, melt the brown sugar, Syrup and butter together with the bourbon, vanilla and salt.  Continue

Heating the mixture to the boiling point, stirring frequently.  Boil for 1 Minute, stirring constantly.

2. Remove pan from heat and let mixture cool.  In A bowl, beat the eggs with the half-and-half until they are light and

Frothy.

3. Add to the cooled syrup, beating until the mixture is well Incorporated.  Stir in the pecan pieces.  Pour the filling into the pie

Shell.  Top with a layer of pecan halves.  Bake 45 to 50 minutes until a Toothpick inserted into the center comes out clean.

Pumpkin Crisp

2010-10-30T09:28:00.000-04:00

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
  
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
  
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix.

3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.

OLD FASHIONED BREAD STUFFING

2010-10-24T17:00:00.000-04:00

OLD FASHIONED BREAD STUFFING

 ---------------------------

 Recipe By     : Louise

 Serving Size  : 15

 Categories    : Poultry

 -------------------------

    1       qt           Diced Celery

    2       ts           Poultry Seasoning

      1/2   ts           Pepper

    1       tb           Salt

    2       c            Broth, milk or water

    1       c            Finely chopped onion

    4       qt           Bread cubes, firmly packed

 ---------------------------

1. Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown.

2. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing

lightly.

3. Bake in 325 degree oven 45 minutes, until browned on top.

Grand Champion Pumpkin Bread

2010-10-23T13:45:00.001-04:00

Title: GRAND CHAMPION PUMPKIN BREAD
  Categories: Breads, Fruits, Vegetables
       Yield: 10 servings
 -------------------------------------- 
   3 1/3 c  Unbleached flour; sifted
       2 t  Baking soda
   1 1/2 t  Salt
     2/3 c  Cooking oil
       2 c  Pumpkin; mashed, canned, 1cn
     2/3 c  Chopped dates
       4 t  Pumpkin pie spice
       1 t  Baking powder
   2 2/3 c  Sugar
       4 ea Eggs; lg
     2/3 c  Water
------------------------------

1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside.

2. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin.

3. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans.

4. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

Halloween Punch

2010-10-21T16:05:00.000-04:00

Title: Halloween Punch
Categories: Beverages
-------------------------
4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice
2 tb Sugar
4 c Ginger ale
Ice cubes
---------------
1. Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
2. Pour in the ginger ale. Add ice cubes.
Makes 10-1/2 cups.

Halloween Face Paint

2010-10-16T17:24:00.000-04:00

Halloween Face Paint
Recipe By : Louise
--------------------
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring
----------------
Preparation :
1. In a small mixing bowl, combine all ingredients, mix well.

Stuffed Pumpkin

2010-10-12T18:36:00.000-04:00

Stuffed Pumpkin
By Louise

1 medium sugar pumpkin
1 lb. hamburger
1 lb. ground pork
1 onion, chopped
6 stalks of celery, chopped
2 teas. salt
1/4 teas. pepper
1/4 teas. cloves
1/8 teas. cinnamon
1/8 teas. nutmeg
1-2 cups dried bread cubes

1. Clean out pumpkin (reserve seeds and toast with a little butter and salt for a yummy treat).
2. Make stuffing by cooking the remaining ingredients (use a little broth or water if too dry) in the order given.
3. Place stuffed pumpkin in a pyrex baking dish and bake at 350 until nicely browned.

NOTE: A great Halloween Meal served with crusty bread and a salad.

Stuffed Cabbage

2010-10-07T17:55:00.000-04:00

Stuffed Cabbage

Recipe By : Louise

Serving Size : 6

Categories : Main Dishes Beef, Casserole, Vegetables
-------------------
1 head cabbage
1 pound ground beef
1/2 pound sausage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
2 tablespoons onion flakes
1 small can tomato sauce
-------------------------------------
1. Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish which has been lined with extra blanched cabbage leaves.
2. Mix onions with tomato sauce and spread over cabbage rolls. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

TOURTIERE -- PORK PIE

2010-10-05T20:06:00.000-04:00

TOURTIERE -- PORK PIE
By Louise
Categories: Main dish, Meats, Pork, Casseroles
Yield: 16 servings (2 pies)
3 c Mashed potatoes
3 lb Lean pork, ground
1 c Water
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Allspice
1 ts Sage
1 tb Salt
1/4 ts Pepper
1/2 c Onion, chopped
Pastry for 2 (2 crust) pies
-------------------------
1. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed
potatoes; and mix well. Cool.

2. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 400 degrees F., For 40 minutes. Serve hot with gravy.

Meatloaf

2010-09-27T18:13:00.000-04:00

Meatloaf
Recipe By : Louise

Serving Size : 8

Categories : American, Beef, Main Dishes

-------------------------------------

1 1/2 pounds lean ground beef
3/4 pound bulk sausage

1 1/2 cups bread crumbs

1 pkg Vegetable soup mix
2/3 cup milk
1/3 cup ketchup (or BBQ sauce)

2 eggs -- beaten

-----------------------
1. Combine all ingredients and pack into 9 x 5 loaf pan. Bake uncovered at 350 degrees for 1-1/2 hours.

Buttermilk Pancakes

2010-09-22T18:10:00.000-04:00

Buttermilk Pancakes
Recipe By : Louise
Serving Size : 6
Categories : Breakfast Food
---------------------------------
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk (1+7/8 Cups milk plus 2 Tablespoons Lemon Juice)
2 tablespoons butter -- melted (or oil)
---------------------------------------
1. Mix together dry ingredients. Beat eggs until light. Gradually beat in buttermilk and melted butter. Make a well in middle of dry ingredients. Pour in liquid ingredients and stir until just blended.
2. Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat until bubbles form all over and underside in golden. Flip and continue to cook for 2-3 minutes more.
3. Serve warm with butter and syrup or preserves.
-----------------------------

Banana Nut Bread

2010-09-18T13:25:00.000-04:00

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
---------------------
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
---------------------------
1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

Old New England Boiled Dinner

2010-09-17T13:41:00.000-04:00

Old New England Boiled Dinner
-----------------------
Recipe By : Louise
Serving Size : 6
Categories : Entree, Meats
-----------------------
3 pounds corned beef brisket (or a "Daisy" ham)
6 carrots
2 turnips ( Substitute rutabagas for turnips if desired)
6 ribs of celery
1 large onion
6 potatoes
1 cabbage head
-----------------
1. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm.
2. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.
3. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer.
4. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper and sea salt.

Apple Crisp

2010-09-15T18:21:00.000-04:00

Apple Crisp
Recipe By : Louise
Serving Size : 8
Categories : Desserts, Fruit
---------------------------------
8 medium apples -- peeled and sliced
1 tablespoon orange juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
---------------------
1. Place apple slices in two quart baking dish. Sprinkle with orange juice.
2. Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks. Blend into dry ingredients, using a pastry blender or fork. When crumbly, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more.
-------------
Serving Ideas : Serve warm with vanilla ice cream or whipped cream.

Lasagna

2010-09-11T09:09:00.000-04:00

Lasagna
Requested by Suzy S.
Recipe By : Louise
Serving Size : 12
Categories : Entree, Italian
------------------------------
1 pound lasagna noodles -- dry
8 ounces ground beef, extra lean -- cooked
1 can/jar spaghetti sauce -- diluted with
1 can/jar water
3/4 teaspoon garlic -- minced
1/2 teaspoon basil
1/4 teaspoon black pepper
3/4 teaspoon oregano
1 1/3 tablespoons parsley
1 pound cottage cheese
6 eggs
1 pound mozzarella cheese -- grated
----------------------------
1. Day before serving:
Cook ground beef and add to spaghetti sauce with water and spices--set aside.
Crack eggs and mix with cottage cheese-- set aside.
Layer lasagnas as follows: (makes 1 -- 13X9 pan)
sauce, noodles(use dry), sauce, egg mix, mozzarella, noodles - continue until 4th layer of noodles - end with a generous layer of sauce - be sure all edges of pasta are covered by sauce.
----------------------
Cover pan with paper and foil and refrigerate over night.
-----------------------
Next day: bake at 350 for 1 hour. Cut 4X3(12). Serve.

- - - - - - - - - - - - - - - - -

NOTES : Before serving drizzle with tomato juice and sprinkle with grated Parmesan cheese. Serve with extra sauce, crusty bread and a salad.
-------------------
NOTES II : To make vegetable lasagna, omit meat and layer in veggies of choice (suggestions -- zucchini, mushrooms, spinach, eggplant, etc.)

Cookies Your Way

2010-09-07T18:19:00.000-04:00

Cookies Your Way
------------------
Recipe By : Louise
Serving Size : 48
Categories : Cookies, Dessert
--------------------------------
1 package cake mix -- *see note
2 eggs
1/2 cup vegetable oil
---Choice of following---
6 ounces chocolate chips -- miniature
6 ounces butterscotch chips
6 ounces peanut butter chips
1/2 cup coconut -- shredded
1/2 cup raisins
1 apple -- grated
1 cup nuts -- chopped
1/2 cup dried apricots -- chopped fine
-------------------------------------
Note: *Use a versatile cake mix that allows you to add ingredients of your choice to create a unique cookie. Don't use a cake mix with pudding in it. Use one or more of the ingredients listed.
-------------------------------------
Preheat oven to 350 degrees. Combine the cake mix, eggs, and oil. Mix well, then add the optional ingredients and blend in. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9-12 minutes.

Zucchini Bread

2010-09-04T11:24:00.000-04:00

Zucchini Bread
Recipe By : Louise
Serving Size : 24
Categories : Quick Breads
-----------------------
3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
1 cup seedless raisins (OR -- choc. chips, dried cherries, dried pineapple, etc. -- be creative)
-----------------------
1. Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth.
2. When well blended, stir in remaining ingredients. Place batter in two buttered loaf pans (8-1/2" x 4-1/4"). 3. Bake at 350 degrees for one hour.
---------------------
NOTE: Makes excellent muffins too!

Chocolate Zucchini Cake

2010-09-03T09:22:00.000-04:00

Chocolate Zucchini Cake
Recipe By : Louise
Serving Size : 12
Categories : Cakes Desserts
---------------------------------
2 1/2 cups all-purpose flour
1 cup cocoa powder
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter -- softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons orange peel -- grated
2 cups zucchini -- shredded
1 cup nuts -- chopped
----------------------
Glaze
------
1 1/2 cups powdered sugar -- sifted
2 1/2 tablespoons fresh orange juice
1 teaspoon orange peel -- grated
1 tablespoon butter -- melted

------------------------------------
1. Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
2. Cream butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts.
3. Bake in a 10" tube pan or two loaf pans at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and glaze.
---------------------------
GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.

My Favorite Coleslaw

2010-08-30T20:37:00.000-04:00

My Favorite Coleslaw
Recipe By : Louise
Serving Size : 6
Categories : Salads Vegetables
------------------------------
1 cabbage head
1 tablespoon chives, freeze-dried
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional
1 tablespoon horseradish sauce
------------------------------------
* Use only real mayonnaise, not salad dressing. This coleslaw must be allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.
-------------------------------------
1. Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.

2. Mix sour cream, mayonnaise, dry mustard (if desired), horseradish and salt. If using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.
--------------------------------
NOTES : This is very good for leftovers also. The secret is to make sure it is crisp and cold and never let it set at room temperature. Just before serving, sprinkle with paprika for color if desired.

Tommy's Favorite Cornish Hens

2010-08-21T16:52:00.000-04:00

Tommy's Favorite Cornish Hens
Serving Size : 4
Categories : Holiday Poultry
-----------------------------
4 Rock Cornish game hens
1/2 teaspoon lemon pepper
2 oranges -- sliced
1/4 cup margarine -- melted
1/4 cup yellow onions -- minced
1 teaspoon fresh ginger root -- grated (or 1/2 teaspoon dry)
1 teaspoon Worcestershire sauce
1 1/2 teaspoons yellow mustard
1/3 cup chili sauce
1/4 cup soy sauce
6 ounces lemonade, frozen concentrate -- thawed
16 ounces plums in juice
1/4 cup dried coconut
-----------------------
* Mix yellow and brown mustard if you wish.
--------------------------
1. Have the Cornish hens split in half, then sprinkle with lemon-pepper seasoning and perhaps a dash of salt.
2. Arrange the orange slices in shallow roasting pan. Place the hens, skin side up, over oranges. Bake in preheated 350-degree oven for 45 minutes.
3. Combine margarine, onion, ginger (use ginger spice instead of fresh if preferred), Worcestershire sauce, mustard, chili sauce, soy sauce, thawed lemonade and drained and pureed plums in saucepan. Blend well. Simmer, stirring frequently, for 15 minutes.
4. Pour plum sauce over hens. Bake for 20-25 minutes longer, basting every 5 minutes.
5. Place hens on serving platter, top with the pan drippings and sprinkle with the coconut.

Serving Ideas : A very special entree for a very special brother (miss you kid!)

Pizza Burgers

2010-08-20T12:12:00.001-04:00

Pizza Burgers
Recipe By : Louise
Serving Size : 6
Categories : Meats, Sandwiches, Quick And Easy Meals
------------------------------
1 pound lean ground beef
15 ounces pizza sauce -- canned
1 teaspoon dried oregano
1 Tablespoon chives
1/2 green bell pepper
1 ounce pepperoni slices
1/2 cup mozzarella cheese -- shredded
1/2 cup sliced mushrooms
6 hamburger buns -- split
----------------------------
1. In a skillet, brown ground beef; drain. Stir in pizza sauce and oregano. In a food processor, chop pepper, pepperoni; add to beef mixture. Simmer 20-25 minutes.
2. Spoon onto buns, top with cheese and mushrooms. Serve immediately.
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Serving Ideas : Make these for school pot-luck meetings -- kids love them.
--------------------------
NOTES : The sauce can be made ahead and reheated when needed. It will freeze well, up to three months.