So sorry for not finishing the typing on this one.  I marinate the kabobs in the
sauce and grill or broil them.  I wrap both the pineapples and the oranges.  I
suppose you could use it for a dipping sauce, also.

--- In cookin_with_haggermaker@yahoogroups.com, mhicks757@... wrote:
>
> I'd love to give this recipe a try but I'm a little confused by it.   What
> do I do with the sauce and the mandarin oranges?
>
> Thanks!
>
>
> In a message dated 12/15/2009 11:54:33 A.M. Eastern Standard Time,
> haggermaker4@... writes:
>
>
>
>
> HAM WRAPPED PINEAPPLE CHUNKS
>
> 1 c. catsup
> 1/4 c. dark corn  syrup
> 1 tbsp. Worcestershire sauce
> 1 tbsp. prepared horseradish
> 1/8  tsp. hot sauce
> 1 (15 1/2 oz) can pineapple chunks, drained
> thin ham  slices
> 1 (11 oz) can mandarin oranges, drained
>
> Combine first 5  ingredients in saucepan, stirring well.
> Bring to a boil, reduce heat and  simmer, uncovered, 10 minutes,
> stirring frequently. Remove from heat, set  sauce aside. Wrap each
> pineapple chunk with a piece of ham, securing with  a wooden pick.
>

Cinnamon Apple Brunch Bake

3 tablespoons butter
1/2 cup light brown sugar
1 can (21 oz) apple pie filling
2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1 can (12 oz) refrigerated biscuits
1/2 cup chopped nuts

1. In saucepan, melt butter, stir in brown sugar, apple pie filling,
cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow
baking dish.

2. Separate biscuits; cut each into quarters. Arrange pieces, points
up, over mixture. Spoon remaining mixture over biscuits; sprinkle with
nuts.

3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm.

Makes 8 servings

Hawaiian Casserole

1 lb sausage
1 cup chopped celery
1 cup unccooked rice
1 can mushrooms, drained
2 cans cream of chicken soup
1 cup chopped onion
2 cups water

Cook sausage, onion, and celery together. Add the rest of ingredients.
Put in casserole dish. Bake 1 hour at 350.

TRISCUIT Bruschetta

Prep: 20 min Total: 28 min

1 cup chopped plum tomatoes
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup shredded provolone cheese
1/4 cup chopped green onions
2 Tbsp. chopped fresh parsley
1/2 tsp. chopped garlic
36 TRISCUIT Crackers

Mix tomatoes, cheeses, green onions, parsley and garlic in bowl. Spoon
2 tsp. tomato mixture on each wafer cracker. Place on cookie sheet.

Bake at 400°F for 8 to 10 minutes or until cheese melts. Serve hot.

Makes 3 dozen appetizers

Great Substitute: Substitute chopped fresh basil for parsley.

This recipe created by Kraft Foods.

Angel Pie

1 c Crushed pineapple
1 c Cold water
3/4 c Sugar
2 1/2 T Cornstarch
3 egg whites

Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff
and fold together with cooled pie filling. Pour into baked pie shell, top with
whipped cream.

Cherry Coffee Cake
Land O Lakes

Prep: 30 min - Baking: 45 min

Coffee Cake Ingredients:

1 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup LAND O LAKES® Sour Cream
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (21-ounce) can cherry pie filling*

Topping Ingredients:

1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons LAND O LAKES® Butter

Heat oven to 325°F. Combine 1 cup sugar and 1/2 cup butter in large
mixer bowl . Beat at medium speed until creamy (1 to 2 minutes). Add
sour cream, eggs and vanilla. Continue beating until well mixed.
Reduce speed to low; add 2 cups flour, baking powder, baking soda and
salt. Beat until well mixed (1 to 2 minutes).

Spread half of batter into greased and floured 13x9-inch baking pan.
Spoon cherry pie filling over batter. Spoon remaining batter over pie
filling; spread carefully.

Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in
medium bowl . Cut in 3 tablespoons butter until mixture resembles
coarse crumbs. Sprinkle over batter. Bake for 45 to 50 minutes until
toothpick inserted in center comes out clean and topping is dark
golden brown.

*Substitute 1 (21-ounce) can your favorite flavor pie filling.

Makes 15 servings

BACON CHEDDAR MUFFINS

1 1/2 cups all-purpose flour
1/2 cup shredded sharp cheddar cheese
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon ground red pepper
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
6 slices bacon crisp-cooked drained and crumbled

Grease 8 large muffin cups including top surface of pan then set
aside. In medium bowl stir together flour, cheese, sugar, baking
powder and red pepper. Make a well in the center of mixture. In a
small mixing bowl stir together egg, milk and cooking oil. Add this
mixture all at once to flour mixture and stir until just moistened
then fold in bacon. Spoon batter into prepared muffin cups so batter
is even with the top of pan then bake at 400 for 25 minutes. Let
stand in tins for 5 minutes then remove and serve warm.

Basil Chicken over Angel Hair
Servings: 4

1 (8 oz) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

In a large pot of salted boiling water, cook angel hair pasta until it is al
dente, about 8 to 10 minutes. Drain, and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic.
Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to
medium, and cover skillet. Simmer for about 5 minutes, stirring frequently,
until mixture is hot and tomatoes are soft.

Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Old-World Raspberry Bars

Crumb Mixture:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup butter, softened
1 egg

Filling:
1 jar (10 oz) raspberry preserves

Heat oven to 350.

For crumb mixture, in large mixer bowl combine all crumb mixture
ingredients. Beat at low speed, scraping bowl often, until mixture is
crumbly, 2 to 3 minutes. Reserve 1 1/2 cups crumb mixture. Press
remaining crumb mixture on bottom of greased 8-inch square baking pan.

Spread preserves to within 1/2 inch from edge of unbaked crumb
mixture. Crumble remaining crumb mixture over preserves. Bake for 42
to 50 minutes or until lightly browned. Cool completely. Cut into bars.

Makes 2 dozen bars

Maple Walnut Fudge

Prep: 10 min - Ready: 2 hrs 5 min

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups (12-oz. pkg) white chocolate morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavoring
About 50 walnut halves or pieces

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty
saucepan. Bring to a full rolling boil , stirring constantly, over
medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove
from heat.

STIR in marshmallows, morsels, nuts and maple flavoring. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into
prepared baking pan. On top of fudge, place nut halves in rows spacing
about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut
into squares with 1 nut half per square.

Makes about 50 pieces

Dried Beef Dip

2 cups sour cream
2 cups mayonnaise or salad dressing
2 teaspoons prepared horseradish
1/2 teaspoon dried dill weed
2 packages (2 1/2 oz ea) sliced dried beef, finely chopped
Rye crackers, bagel chips or bite-size pieces fresh vegetables, if desired

Stir together sour cream, mayonnaise, horseradish and dill weed in
medium bowl. Stir in beef.

Cover and refrigerate at least 1 hour but no longer than 48 hours.
Serve dip with crackers or vegetables.

Shrimp Dip: Substitute 2 cans (4 oz ea) tiny shrimp, rinsed and
drained, for the beef.

Note: In the 70s, this dip could be found at almost every
get-together around! Sometimes it was served warm or hot. If you
prefer to serve it warm, decrease the sour cream and mayonnaise to 1
cup each and stir in two 8-ounce packages of softened cream cheese (it
wont be as likely to separate when heated).

Makes about 4 cups dip

Fruit Cocktail Cookies

1 cup solid white shortening
1 cup brown sugar
1/2 cup white granulated sugar
3 well beaten eggs
1 tsp vanilla
4 cups all-purpose flour
1 tsp soda
1/2 tsp. salt
1 tsp baking powder
1 tsp cloves
2 cups canned fruit cocktail, drained
1 cup chopped nuts
powdered sugar icing (optional)

Cream together shortening, sugars, eggs and vanilla. Sift together
flour, soda, salt, baking powder and cloves. Mix the creamed
mixture with flour mixture. Fold in the drained fruit cocktail
and nuts. Drop by spoonfuls on cookie sheet. Bake 15 minutes at
400 degrees. Cookies are best after sitting for one day. You may
use a powdered sugar icing to spread on cookies, if desired.

Hot Broccoli Cheese Dip

1 pkg. (8 oz.) Cream Cheese, softened
1 cup Sour Cream
1 envelope Mild Italian Salad Dressing Mix
1 pkg. (10 oz) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz) Shredded Cheddar Cheese, divided

MIX cream cheese, sour cream and salad dressing mix with electric
mixer on medium speed until well blended. Add broccoli and 1-1/2 cups
of the cheddar cheese; mix well. Spoon into 9-inch pie plate.

BAKE at 350°F for 20 minutes.

SPRINKLE with remaining cheddar cheese. Bake an additional 5 minutes
or until cheddar cheese is melted. Serve with bread chunks, assorted
NABISCO crackers and/or cut-up vegetables.

Makes 3-1/2 cups

Great Substitute: Substitute 1 envelope (1 oz.) ranch salad dressing
mix for 1 envelope Mild Italian Salad Dressing Mix.

Spiced Walnut Brittle

Spice up a candy dish with this microwave-easy treat.

Prep: 15 Min - Ready in: 45 Min

1 cup sugar
1/2 cup light corn syrup
1 cup coarsely chopped walnuts
1/2 teaspoon cinnamon
1 teaspoon margarine or butter
1 teaspoon vanilla
1 teaspoon baking soda

1. MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave- safe
measuring cup or medium microwave-safe bowl, combine sugar and corn
syrup; mix well. Microwave on HIGH for 4 minutes.

2. Stir; microwave on HIGH for 3 to 5 minutes or until light brown.

3. Stir in walnuts, cinnamon, margarine and vanilla until well
blended. Microwave on HIGH for 1 minute.

4. Add baking soda; stir until light and foamy. Pour onto buttered
cookie sheet. Cool 30 minutes or until hardened.

5. Break brittle into pieces. Store in tightly covered container.

Makes about 20 (2x2-inch) pieces

No Bake Peanut Butter Cookies

1 cup white corn syrup
1 cup sugar
1 cup peanut butter
4 1/2 cups corn flakes
1 cup flaked coconut

Combine sugar and corn syrup in saucepan. Bring to a boil. Remove from
heat. Stir in peanut butter. Combine corn flakes and coconut. Pour corn
syrup mixture over corn flake mixture. Mix well. Drop by teaspoonfuls on wax
paper.

Five Layer Italian Dip

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup (2 oz.) Kraft 100% Grated Parmesan Cheese, divided
1/3 cup Di Giorno Pesto
1 jar (4 oz.) chopped pimentos, drained
1/2 cup (2 oz.) Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
Crackers or Italian bread slices

Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on
medium speed until well blended. Spread mixture on bottom of 9-inch
pie plate or quiche dish.

Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup
Parmesan cheese over cream cheese.

Bake at 350 F for 15 minutes or until thoroughly heated. Serve with
crackers or sliced Italian bread.

Makes 6 servings

This recipe created by Kraft Foods.

Santa Fe Soup
2 lbs beef – browned
1  16 oz. can kidney beans
1  16 oz. can pinto beans
1  16 oz. can of black beans
2 cans shoe peg corn
1 onion chopped & browned
2  1 oz. packages of ranch dressing
1 can Rotel tomatoes
2 packages of taco seasoning mix
1  16 oz. tomato wedges (I use diced tomatoes)
1 cup of water


Cook and stir for 2 hours
If too thick – add some water

Spinach Squares

4 oz butter
3 eggs
1 cup flour
1 cup milk
1 tsp baking powder
1 lb grated Monterey jack cheese
4 c spinach or 3 boxes frozen (thawed/drained)
3-4 Tbsp chopped onion
1 tsp Italian herbs
1/4 tsp nutmeg

Mix all ingredients and put into 9x15 pan. Bake in 350 degree oven
35-45 minutes or until center is cooked.

Caramel-Cherry Sticky Buns (using refrigerated biscuits)
Source: Cherry Marketing Institute
Makes 10 buns

12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12 oz) package refrigerated buttermilk biscuits (10 biscuits per
package)

Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth. Pour caramel mixture into a
well-greased 9-inch glass pie plate.

Place cherries, rounded sides down, over caramel mixture; sprinkle
with pecans. Separate biscuits and place snugly in pan.

Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden
brown. Invert immediately onto serving plate, scraping any remaining
caramel over biscuits. Serve warm.