Ham & Cheese Roll-ups

From Mary Arnold of Hague

Ingredients:

	8-oz. pkg. cream cheese, softened
	2 T dry ranch dressing mix
	12-oz. pkg. fully cooked sliced ham

Directions: Combine cream cheese and ranch dressing mix. Spread each slice of ham with cream cheese mixture and roll up tightly into tubes. Cover and chill overnight. Slice tubes into 1-inch pieces. Makes about 5 dozen. 

Kentucky Fried Chicken

From Louise Irby of Gretna

Ingredients:

	Chicken pieces
	3 cups flour
	1 T paprika
	2 envelopes Lipton Tomato Cup-A-Soup mix
	3 envelopes Good Seasons Italian dressing mix
	1 t salt (omit salt if using self-rising flour)
	Melted butter
	1 t oil
	1 t water

Directions: Rinse chicken in cold water and drain. Combine all dry ingredients in a plastic bag or bowl. Drop chicken pieces in dry mixture and coat well. Place on well-greased cookie sheet and brush liberally with melted butter. For extra-crispy chicken, coat a second time with dry mixture. Bake at 350° for approximately 1 hour, basting every 15 minutes with combined oil and water.

Patio Potato Salad

From Nancy Howard of Brookneal

Ingredients:

	1¼ cup milk
	1 T cornstarch
	1⁄3 cup sugar
	¼ cup vinegar
	1 egg
	4 T butter
	¾  t salt
	¾  t celery seed
	¼  t mustard
	¼ cup chopped onion
	¼ cup salad dressing
	7 medium potatoes (cooked)
	3 hard-boiled eggs

Directions: In saucepan, combine milk, cornstarch, sugar, vinegar, egg, butter, salt, celery seed, and mustard. Cook and stir over low heat. Blend in onion and salad dressing. Cool. Combine with diced potatoes and chopped hard-boiled eggs. Sprinkle with paprika before serving. Delicious! 

Cornbread Muffins

From Linda Diehl of Staunton

Ingredients:

	¼ cup mayonnaise (do not use fat-free or reduced fat)
	1 cup yellow cornmeal
	¼ cup sugar
	1½ t baking power
	½ t salt
	¼ cup buttermilk or milk
	1 T oil
	1 egg

Directions: Combine first 5 ingredients. Mix in milk, oil and eggs. Bake at 400° for 20 minutes in muffin tins or 9x9-inch pan. 

Healthy Fruit Salad

From Joann Hensley of McGaheysville

Ingredients:

	1 medium apple, chilled
	1 medium orange
	1 medium sliced banana
	2 8-oz. cans unsweetened pineapple tidbits, drained
	½ cup seedless grapes
	¼ cup frozen orange juice concentrate, thawed and undiluted
	¼ cup walnuts, chopped

Directions: Core and dice apple in large bowl. Peel orange and section; then place in bowl with diced apple. Add sliced banana, pineapple and grapes. Toss lightly, then spoon orange juice concentrate over fruit. Stir gently. Sprinkle with walnuts. Cover and chill in refrigerator.  Makes 10 servings. 

Peanut Butter Balls

From Madison Grace of Chatham

Ingredients:

	31⁄2 sticks margarine
	2 boxes confectioner’s sugar
	12-oz. jar peanut butter
	1 brick paraffin wax
	12-oz. bag semi-sweet chocolate chips

Directions: Melt margarine. Mix with sugar and peanut butter. Roll mixture into balls and chill. Melt wax and chocolate chips together in a double boiler. Using a toothpick, dip chilled balls in chocolate. Place on waxed paper to harden.

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