BLT Brunch Pie
Crust:
1/4 cups all-purpose flour
1/2 teaspoon dried basil
2 teaspoons baking powder
1/2 cup shortening
1/2 teaspoon salt
1/2 cup sour cream
Filling:
3/4 cup mayonnaise
l tablespoons chopped green pepper
l cup shredded Cheddar cheese
l can (4 1/2 oz.) mushroom stems and pieces, drained
l tablespoon chopped onion
3 medium tomatoes, peeled and sliced
8 bacon strips, cooked and crumbled
Combine flour, baking powder, salt and basil. Cut in shortening until crumble, Stir in sour cream. Cover and refrigerate for 30 minutes.
Press pastry into 9 inch pie plate; flute edges if desired. Bake at 375º for 10 minutes. Cool completely.
In a bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; to with half of the mayonnaise mixture. Repeat layers. Bake at 350º for 30-35 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings
Salted Peanut Bars
3 cups all-purpose flour
4 tablespoons butter
l 1/2 cups brown sugar
3 tablespoons water
l cup butter
1/2 cup white syrup
1/4 teaspoon salt
3 cups salted peanuts
2 cups butterscotch chips
Combine flour, brown sugar, butter and salt. Place in greased jellyroll pan. Bake at 350º for 8 to 10 minutes.
Mix all the remaining ingredients except peanuts and heat together until melted. Add peanuts and pour over baked crust.Bake 8 to 10 minutes longer. Loosen edges while warm, but do not cut until cooled.
Grilled Chicken Breasts with Mandarin Orange Salsa
Salsa:
l (11-oz.) can mandarin orange segments, drained
2 tablespoons fresh lemon juice
l (8-oz.) can crushed pineapple in unsweetened juice, drained
l tablespoon chopped, seeded jalapeno chile
1/4 teaspoon salt
Chicken:
l tablespoon olive oil
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
Heat grill. In medium bowl, combine all salsa ingredients; mix well. Set aside. Brush oil over all sides of chicken breast halves. Sprinkle with 1/4 teaspoon salt, the pepper and ground red pepper.
When grill is heated, place chicken on grill over medium heat. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once. Serve salsa with chicken.
