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Tuesday Taste Tempter 10.07.07

Tuesday Taste Tempter 10.07.07

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes have been submitted by Rhodes Bake N Serve.

Smiling Jack Sandwich
2 or 3 Rhodes Texas™ Rolls, thawed but still cold
1 egg, beaten
suggested sandwich fillings: barbecue beef and cheese

Press rolls together to form a flat oval shape. With a knife, cut out a wide “V” shape in side of oval. Rotate “V” about a quarter turn and tuck the point under the pumpkin to form a stem. Trim, if necessary.
Place on a sprayed baking sheet. Cut out 3 large triangles for eyes and a nose, and a large crescent shape mouth. Leave some teeth in, if desired.
Cut 3 curved lines from top to bottom, almost all the way through the dough. Brush with egg and let rise for 30 minutes.
Bake at 350°F about 20 minutes or until golden brown. Let cool on rack and then slice horizontally.
Fill with piping-hot barbecue beef and cheese, or your own favorite sandwich-makings.

Bone Chillin’ Breadsticks
and Halloween Dip
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end.
Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.
Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes.
Serve with Halloween Dip, if desired.

Halloween Dip
1 pound lean ground beef
1 pound processed cheese, Mexican style
10-ounce can diced tomatoes with green chilies, undrained
4-ounce can diced green chilies, undrained

In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1-inch cubes and place in microwave safe bowl.
Microwave until melted. Add tomatoes and green chilies and mix well.
Combine cooked ground beef with cheese mixture and serve warm.
Published in The Messenger on 10.09.07

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