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Enjoy these recipes outdoors

Herbed Turkey Breast on Croissant with Cranberry Mustard

1/2 cup butter
1/4 cup lemon juice
2 Tbsp. soy sauce
2 Tbsp. finely chopped green onions
1 Tbsp. rubbed sage
1 tsp. dried thyme
1 tsp. dried marjoram
1/4 tsp. pepper
1 turkey breast (5 1/2-6 pounds)

In a small saucepan, combine the first eight ingredients and bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan, baste with butter mixture. Bake uncovered at 325 degrees for 1 1/2-2 hours or until a meat thermometer reads 170 degrees. Baste every 30 minutes. Serves 10-12.
When turkey is cool, slice and place in croissant generously spread with cranberry mustard.

Four-Bean Bake
Before I found this recipe years ago, I thought adding brown sugar, ketchup and bacon to pork and beans was all I needed for acceptable baked beans. This bean bake will spice up all your hamburger/hotdog/barbecue meals. Don’t let the list of ingredients keep you from trying it. It’s well worth it.
4 Tbsp. vegetable oil
3 medium onions, chopped
1/2 bell pepper, chopped
2-3 ribs celery, chopped
1 16-ounce can pork and beans
1 16-ounce can red kidney beans
1 16-ounce can lima beans
1 16-ounce can great northern beans
1/2 C. brown sugar
1/2 C. (scant) cider vinegar
1/2 C. ketchup
1 Tbsp. mustard
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
Preheat oven to 350 degrees. Saute onions, bell pepper and celery in the vegetable oil until transparent. In a large bowl, combine all other ingredients. Add onions, peppers and celery, mixing well. Pour into a 2-quart casserole dish and bake for 1 hour, uncovered. Stir after 15-20 minutes and again in 45 minutes. Good hot or cold. Serves 15-20.

Refrigerator Pickles
May be made 24 hours ahead. Don’t just think of these as cold, crunchy pickles; they make a great salad.
3 hothouse (long, thin) cucumbers, unpeeled, about 3 1/2 pounds
1 1/4 tsp. salt
1 large green pepper, seeded and sliced thin
1 yellow onion, sliced thin
1 C. white vinegar
1 1/4 C. sugar
2 tsp. celery seed
Slice cucumbers into 1/4-inch slices. Mix slices with salt in a colander in the sink; let stand 2 hours. Drain the cucumbers well and place in a large bowl. Stir in the green pepper and onion.
In a separate bowl, combine vinegar, sugar and celery seed and stir until the sugar is dissolved. Put cucumber mixture into a large-mouthed jar or bowl and pour vinegar combination over the vegetables. Refrigerate for at least 24 hours before serving. These pickles may be refrigerated up to 4 months.

Marinated carrots
2 pounds carrots
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 can tomato soup
1/2 C. vegetable oil
1 C. sugar
3/4 cup vinegar
1 tsp. dry or prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
Peel and slice carrots. Boil in salted water until crisp-tender. Drain and let cool slightly. Sprinkle onions and peppers over carrots in wide-mouthed jar or casserole dish. Place tomato soup, vegetable oil, sugar, vinegar, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from heat and pour over vegetables. Marinate at least 12 hours before serving (flavor improves with age). Drain off some of the liquid before serving. Serves 10-12.

Stuffed Oatmeal Cookies1 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. butter or margarine
1/4 C. shortening
1/2 C. granulated sugar
1/4 C. packed brown sugar
1 egg
1 tsp. vanilla
1 C. quick-cooking rolled oats
2 Tbsp. milk
Grease cookie sheet. Combine flour, soda, baking powder and salt in separate bowl. Cream together butter and shortening with electric mixer for 30 seconds. Add sugars and beat until fluffy. Add egg and vanilla and beat well. Add the flour mixture, oats and milk and beat until thoroughly blended. Drop from a teaspoon (about the size of a half dollar) onto the greased cookie sheet. Bake in preheated 375 degree oven for 8-10 minutes. Makes 30-36 cookies.
Variations: Add 1/2 C. chopped nuts or 1/2 C. raisins. Add 1/2 tsp. cinnamon and 1/2 tsp. nutmeg for spiced cookies.

Stuffing
1 8-ounce package cream cheese, softened
1/2 C. butter, softened
1 box powdered sugar
2 tsp. vanilla
Beat cream cheese and butter together until fluffy. Add sugar and vanilla, mixing well. Make sure cookies are entirely cool before stuffing. Spread mixture on one cookie and top with another, flat sides together.Caramel-Topped Apple Pie
Pastry for 2-crust (9-inch) pie
6 medium apples, peeled, cored and sliced
1 Tbsp. cornstarch
1/2 tsp. salt
3 Tbsp. butter, melted
3 Tbsp. sugar
1 tsp. ground cinnamon
1/3 C. plus 3 Tbsp. light corn syrup
1/2 C. light brown sugar
1/4 C. chopped nuts
2 Tbsp. flour
2 Tbsp. butter, softened
Fill pastry-lined pie pan with apples. Combine cornstarch, salt, butter, cinnamon, sugar and 1/3 C. corn syrup and pour over apples. Cover with top crust and bake at 425 degrees for 30-45 minutes. Combine brown sugar, 3 Tbsp. corn syrup, nuts, flour and butter. Spread mixture over top crust. Return to oven for 10 minutes or until topping is bubbly. Serves 8.
The best I’ve ever tasted!

Shrewsbury cookies
1 1/2 C. butter
3/4 C. sugar
1 egg white
1 Tbsp. rosewater
1 tsp. sherry
4 C. flour
1/2 Tbsp. cinnamon
1 pinch each ó clove and mace
A little heavy cream
Cream butter and sugar. Add egg white, rosewater and sherry. Mix together flour, cinnamon, cloves and mace. Add these dry ingredients to wet ingredients. Add heavy cream, a little at a time, to make a light dough (about 1 Tbsp). Roll dough and cut into shapes. Bake at 375 degrees until lightly browned (about 10 minutes).

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