[beachn4fun]

COOKING WITH THE CANTEEN

Irish Cream Bars

Need a little dessert to complete a fine dinner? Try a sophisticated bar that will pair nicely with coffee.

Prep Time:25 min
Start to Finish:2 hr 55 min
Makes:24 bars

3/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
3/4 cup sour cream
1/2 cup granulated sugar
1/3 cup Irish cream liqueur
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon vanilla
1 egg
1/2 cup whipping (heavy) cream
Chocolate sprinkles, if desired

1. Heat oven to 350ºF. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
2. In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
3. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

Nutrition Information:
1 Serving: Calories 105 (Calories from Fat 65); Total Fat 7g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 30mg; Sodium 30mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Use 1/3 cup Irish cream nondairy creamer (or 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract) for the Irish cream liqueur.

How-To
Line baking pan with foil to make cleanup and cutting bars easy.

Special Touch
Garnish in a snap by using whipped cream from a pressurized can found in the dairy secition of the supermarket.

(From the Betty Crocker website)

[beachn4fun]

COOKING WITH THE CANTEEN

Confetti Corned Beef Hash

Skillet-fast hash with meat and potatoes has been a mainstay dinner dish for generations.

Prep Time:25 min
Start to Finish:25 min
Makes:4 servings

2 tablespoons butter or margarine
1 1/2 cups cut-up cooked corned beef or lean cooked beef
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
2 medium potatoes, cooked and chopped (2 cups)
1 small bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
2 hard-cooked eggs, chopped

1. In 10-inch nonstick skillet, heat butter over medium heat. Stir in remaining ingredients.
2. Cook uncovered 8 to 10 minutes, turning frequently, until hot.

Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 170mg; Sodium 650mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 2g); Protein 14g Percent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Time Saver
Zap the potatoes in the microwave to cook them quickly for this recipe. Two potatoes will take only about 5 minutes.

(From the Betty Crocker website)