Northwest NEWS

March 15, 1999

Home & Garden

Dining In: Kid Cuisine

Pizza Men

   2 Tbsp. tomato sauce
   1 English muffin, split and toasted
   1/4-1/2 c. grated Mozzarella cheese
   3 olives, cut in half
   1 slice red pepper
   1 slice green pepper

   Spread tomato sauce on both English muffin halves. Sprinkle grated cheese all over one half. Add olive halves for eyes and a nose, and a red pepper slice for a mouth. On the other muffin half, use olive slices for eyes and a nose, a green pepper for a mouth, and the remaining cheese for hair. Broil in a toaster oven for 5 minutes. Makes 2 individual pizzas.

An Edible Fishbowl

   6 30-oz. packages of blueberry gelatin
   1 c. blueberries or grapes
   Gummy fish

   Prepare the blueberry gelatin in a large mixing bowl according to package directions and refrigerate until partially set. Make a rocky ocean floor by pouring the blueberries or grapes into the fishbowl. Spoon the blue water over the fruit, arranging the gummy fish into the gelatin. Chill thoroughly. Let the kids fish for the snack with a ladle and be sure to restock the aquarium with extra candies. Makes 12 cups.

Fluffy Peanut Butter Dip

   1/2 c. creamy peanut butter
   1 container (8 oz.) vanilla yogurt
   1/8 tsp. ground cinnamon
   1/2 c. thawed frozen whipped topping
   Apples or pears for dipping

   Place peanut butter, yogurt, and cinnamon in 1-qt. bowl; stir with 10" whisk until thoroughly blended. Using whisk, gently stir whipped topping into peanut butter mixture until blended. Put dip in chilled bowl for serving and storing. For dippers, cut apples or pears into wedges. Makes 12 servings.

Curry Chicken Stars

   1 can (4 1/4 oz.) chunky chicken spread
   1/4 c. almonds
   1/4 c. red bell pepper
   2 Tbsp. sliced green onion
   1 Tbsp. apricot preserves
   1/4 tsp. curry powder
   1 can (8 oz.) refrigerator crescent dinner rolls

   Preheat oven to 350 degrees. In a small bowl, combine all ingredients except crescent rolls. Unroll crescent roll dough, fold in half and then roll into a 10" square; cut into 16 squares. Make 1" cuts diagonally from corners of each square. Place 1 heaping tsp. filling in the center of each square. To form stars, fold in every other dough tip toward center. Insert wooden toothpick into center of each star to hold dough. Bake on greased baking sheet 10-12 minutes. Makes 16 appetizers.

Crispy Peanut Butterscotch Fudge Squares

Crust:
   4 1/2 tsp. margarine or butter
   2 c. (4 oz.) mini marshmallows
   1/4 c. peanut butter
   3 c. oven-toasted rice cereal
Fudge:
   2 Tbsp. margarine or butter
   2/3 c. undiluted evaporated milk
   1 1/2 c. granulated sugar
   1/4 tsp. salt
   2 c. (4 oz.) mini marshmallows
   1 c. (6 oz.) butterscotch flavored morsels
   3/4 c. peanut butter
   1 tsp. vanilla extract
   1/4 c. cocktail peanuts, chopped

   For crust: Melt margarine over low heat in medium, heavy saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat, add cereal, and stir until coated. Press onto bottom of 13x9" baking pan coated with non-stick spray.
   For fudge: Combine margarine, evaporated milk, sugar, and salt in medium, heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Add marshmallows, morsels, peanut butter, and vanilla, stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over prepared crust. Sprinkle peanuts over fudge; press in slightly. Chill until set. Makes 80 squares.

Space Needle Burger

   1 lb. ground turkey
   1 egg slightly beaten
   1/2 c. chopped water chestnuts
   1/2 c. dry bread crumbs
   2 sliced green onions, including some tops
   2 Tbsp. teriyaki sauce
   1/4 c. ketchup
   1/4 c. plum jam
   Sandwich buns
   Leaf lettuce

   Mix together turkey, egg, water chestnuts, bread crumbs, green onions, and teriyaki sauce; form into patties. Grill slowly until cooked through. Blend ketchup and jam. Serve burgers with ketchup mixture and lettuce. Makes 4 servings.

Philly Cheese Steak Burger

   1 medium onion
   1 Tbsp. vegetable oil
   1 lb. lean ground beef
   Seasoned salt
   Sliced American, colby or provolone cheese
   Sandwich buns
   Ketchup

   Cook onions in oil until tender. Form ground beef into 4 burgers. Sprinkle burgers on both sides with salt. Grill to desired doneness. Place a slice of cheese on each burger, heat briefly on grill until cheese begins to soften. Serve burgers in buns, topped with onions and ketchup. Makes 4 servings.

Shake 'N' Bake

   5 boneless skinless chicken breast halves, cut into 1 1/2-2 inch pieces
   1 package Shake 'N' Bake seasoning and coating mixture, original recipe for chicken
   Barbecue sauce

   Shake chicken pieces with coating mixture; discard any remaining mixture. Bake at 400 degrees F for10-15 minutes or until cooked through. Serve with barbecue sauce, if desired. Makes 4-6 servings.