1 c Peanuts

1/2 lb Butter

5 c Popped Corn,

2 c Brown Sugar

1/2 c Light Corn Syrup,

1/2 ts Baking Soda.

Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix. From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) – Prodigy Reposted by: Debbie Carlson – Cooking Echo

2 Flour tortillas (6-7″)

1/4 c Shredded Cheddar cheese

Olive oil 1/4 c CONTADINA Pizza Squeeze

-Pizza Sauce 1/4 t Ground cumin

2 T Refried beans

1 T Dried green chiles

1 T Thinly sliced green onion

1 T Sliced ripe olives

1 T Shredded Monterey Jack

-cheese Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush lightly with oil; place on baking sheet. Bake in preheated 450′F. oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on

tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack cheese. Bake in preheated 450′F. oven for 3 minutes longer or until cheese is melted. Cut into wedges.

———————————–SALSA———————————– 1 tb Vegetable oil

1 Red onion; chopped

4 Ripe plums; diced

1 Jalapeno pepper; diced or

; 1/4 ts chili flakes 1/4 c Lime juice

2 tb Fresh coriander; chopped or

; basil leaves Salt Pepper —————————–OTHER REQUIREMENTS—————————– 1 lb Brie or camembert cheese

- rind removed 8 Flour tortillas (10-inch)

1/4 c Butter; for frying

1. To make salsa: heat oil in skillet on medium high heat. Add onion and

saute until softened, about 2 minutes. Add jalapeno and plums and stir together with onions. Stir in lime juice, bring to boil and remove from heat. Stir in coriander, season with salt and pepper and cool. 2. Cut brie into strips. Place 1/4-cup brie and 2 tb salsa on one half of

tortilla. Season to taste. Fold over pressing edges together. 3. Heat remaining butter in skillet on high heat. Fry tortillas about 2

minutes per side until browned. Place in oven to keep warm. Alternatively, place quesadillas on oiled cookie sheet and oil tops. Place in 400F(200C) oven and bake for 10 minutes or until browned. To serve cut each tortilla into three. These can be make ahead and reheated when needed in 350F(180C) oven until cheese melts.

1/4 c Onion

2 tb Olive oil

2 lb Tomatoes

- peeled, seeded and diced 2 Garlic cloves; minced

Herbes de Provence: – (Equal parts – marjoram, oregano, thyme) 3 Eggs

8 Anchovy filets, minced

3 tb Olive oil

3 tb Tomato paste

3 tb Minced parsley

1 ts Paprika

1 pn Cayenne pepper

Prepared tart shell Nicoise olives, pitted Grated Parmesan cheese Olive oil SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.