Mom K’s Crispix Senbei

Senbei are Japanese seasoned rice crackers.  These are even tastier than the original.

            ¼ C corn syrup

            ¼ C sugar

            ½ C butter or margarine (DON’T use light or diet type)

            3 T. soy sauce

12 oz box of Crispix cereal      

            Stir together sauce ingredients in a 4 C glass container.  Heat in microwave 1-2 minutes until sugar dissolves.  Pour over cereal and mix until most of the sauce is absorbed.

            Line 2 cookie trays (with sides) with foil.  Divide cereal between two trays.  Bake at 250° for one hour, stirring every 15 minutes.  Cool, then store in a tightly covered container.

Hot Artichoke Dip

This one is a combination of many recipes.  Love these flavors!

1 can artichoke hearts              1 C shredded cheddar

1 jar artichoke hearts              ½ C grated parmesan cheese

4 oz. can diced chiles              ½ C mayonnaise

1 clove garlic, chopped

Mix together; put into pie plate or other small casserole.  Bake at 350° for 20-30 minutes or until heated through.  Serve with tortilla chips.

Two Salsa Dips

Pool’s Creamy Salsa Dip

       This is always a big hit, and it's VERY easy to make. 

1 8 oz cream cheese, softened

1 C salsa, slightly drained

Mix together in a bowl.  (A mixer helps, especially if the cream cheese is not softened.)  Best if mixed several hours ahead, and chilled, but it works if you make it when needed. 

Serve with tortilla chips or veggies.

            *          *          *          *          *          *          *

Hot Salsa Dip

       This is a variation of the above. 

1 C salsa

1 block of Velveeta Cheese (small box)

Cut Velveeta into chunks and place in microwaveable bowl.  Mix in salsa.  (May adjust with more or less to taste.)  Heat until thoroughly melted, about 5-6 minutes. 

Serve with tortilla chips or veggies.

Peach Melba Shortbread Bars

I made these to take to a Japanese earthquake relief fundraiser.  I made one and a half recipes and baked it in a 9 x 13" pan.  (Numbers in parenthesis.) It worked out perfectly. 

I ended up having to trim about half inch off all around because the jam stuck to the foil.  Thank goodness I used the foil.  (The original recipe did not say to do that.)  Because it was for a bake sale, I cut them large (about 3" square), and there were only twelve bars.  Normally, I would not cut them that large; I'd just eat two or three small ones instead and not feel so guilty.

• 2 cups all-purpose flour                (3 C)
• 1/2 cup granulated sugar             (3/4 C)
• 1/4 teaspoon salt                           (1/4 tsp)
• 1 cup cold butter                            (1 1/2 C)
• 1 cup peach preserves                    (1 18 oz jar)
• 6 teaspoons raspberry preserves   (3 Tbsp)
• 1/2 cup sliced almonds                 (3/4 C) 
• Garnish: powdered sugar

• 1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1  cup flour mixture.
• 2. Line an 11- x 7-inch or 9-inch square pan with foil, extending beyond the sides to use to lift the bars out of the pan later. Grease the foil well, especially on the sides, so the jam won't stick.   Press remaining flour mixture onto bottom of prepared pan.
• 3. Bake at 350° for 25 to 30 minutes or until lightly browned.
• 4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
• 5. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish by sprinkling with powdered sugar, if desired.

YIELD: Makes 1 1/2 to 2 dozen small bars 

Southern Living
APRIL 2011

 

http://www.myrecipes.com/recipe/peach-melba-shortbread-bars-50400000111519/