Biscuits and Gravy
4 frozen buttermilk biscuits
2 teaspoons butter or margarine
l medium apple, cored, coarsely chopped (about 1 1/4 cups)
1 pound bulk pork sausage
3 tablespoons all-purpose flour
2 1/2 cups skim milk
1/2 teaspoon onion salt
1/8 teaspoon coarse ground black pepper
Dash ground red pepper (cayenne)
Heat oven to 375º. Bake biscuits as directed on package. In large skillet, melt butter over medium heat. Add apple pieces; cook 4 to 7 minutes, stirring occasionally, until crisp-tender. Remove; cover and keep warm.
Increase heat to medium-high. In same skillet, crumble sausage; cook 4 to 6 minutes, stirring frequently, until no longer pink. Add 1 tablespoon of the flour stirring constantly, until brown. Stir in remaining flour. Stir in milk with wire whisk, Cook about 3 minutes, stirring constantly, until mixture thickens. Stir in apple pieces, onion salt and peppers. Split warm biscuits; place on 4 serving plates. Top with sausage apple gravy. Makes 4 servings.
Fruit and Feta Salad
1 package (10 ounces) torn mixed salad greens
1 can (11 ounces) mandarin orange segments, drained
1/2 cup thinly sliced red onion
1 cup coarsely chopped walnuts, toasted
l package (4 ounces) crumbled Feta cheese
3/4 cup Raspberry Vinaigrette dressing.
Toss greens with next 4 ingredients in large bowl. Add dressings; mix lightly. To toast walnuts spread in single layer on baking sheet. Bake in 350º oven for 7 minutes or until lightly toasted; stirring occasionally.
Apricot-Almond Coffee Cake
1 package (3 ounces) cream cheese, softened
1/2 cup almond paste, crumbled
1 can refrigerated crescent dinner rolls
1/3 cup apricot preserves
1/2 cup powdered sugar
2 teaspoons milk
1 tablespoon sliced almonds
Heat oven to 375º. Grease or spray cookie sheet. In small bowl, beat cream cheese with mixer until smooth and creamy. Beat in almond paste until well mixed.
Unroll dough onto cookie sheet; press into 13×7 inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and crossing in center to make a braided appearance; seal ends. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely about 40 minutes.
In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool. Makes 12 servings
