`r&d' Works To Stretch The Audience

Andrew Urisko 
January 20, 1997 
Andrew S. Urisko Of River Street, Forty Fort, Died Monday At The Kingston 
Health Care Center, Kingston.

Thursday, January 23, 1997 &nbsp;&nbsp;&nbsp;&nbsp;Page: 2C 





Choice selections from GAR cookbook &nbsp;&nbsp;&nbsp; 
 CHEESE BALL FAVORITE &nbsp;&nbsp;&nbsp; 1 (8 oz) package cream cheese &nbsp;&nbsp;&nbsp; 
 4 oz. package blue cheese &nbsp;&nbsp;&nbsp; 
 1/4 cup chopped onions &nbsp;&nbsp;&nbsp; 
 1 teaspoon prepared mustard &nbsp;&nbsp;&nbsp; 
 1 teaspoon Worcestershire sauce 1 teaspoon horse radish &nbsp;&nbsp;&nbsp; 
 1 cup Swiss cheese &nbsp;&nbsp;&nbsp; 
 1 cup cheddar cheese &nbsp;&nbsp;&nbsp; 
 Soften cream cheese; crumble blue cheese and shred or grate the Swiss and
cheddar cheese and set all aside separately. Combine the cream cheese, blue
cheese, onion, mustard, Worcestershire and horse radish. Beat with an electric
mixer until light and fluffy, then fold in shredded Swiss and cheddar. Form
into large round or oval shaped log; either chill overnight or freeze until
ready to use. Just before serving, roll cheese ball in crushed pecans. Serve
with crackers. &nbsp;&nbsp;&nbsp; 
 SUPER BOWL DIP &nbsp;&nbsp;&nbsp; 
 1 pint sour cream &nbsp;&nbsp;&nbsp; 
 1 1/3 cup mayonnaise &nbsp;&nbsp;&nbsp; 
 1 teaspoon dried dill weed &nbsp;&nbsp;&nbsp; 
 1 tablespoon parsley flakes &nbsp;&nbsp;&nbsp; 
 1 tablespoon minced onions, dried &nbsp;&nbsp;&nbsp; 
 1/4 pound very lean dried or corned beef, shredded &nbsp;&nbsp;&nbsp; 
 2 loaves pumpernickel bread &nbsp;&nbsp;&nbsp; 
 (1 pound each), unsliced &nbsp;&nbsp;&nbsp; 
 In a medium-size bowl, mix all the ingredients together except the breads.
Cover and refrigerate for at least one hour. Using a serrated knife, cut a
hole in the top of one of the breads. Hollow out the bread, leaving 1 inch of
bread around the sides, creating a bowl. Pour the dip mixture into the
hollowed-out bread shell. Cut the second bread and the top and insides of the
first one into 1-inch chunks and use for dipping. Yield: 3 1/2 cups. &nbsp;&nbsp;&nbsp; 
 BAKED CHICKEN TENDERS &nbsp;&nbsp;&nbsp; 
 8 to 12 pieces chicken tender fillets &nbsp;&nbsp;&nbsp; 
 2 tablespoons butter or margarine, &nbsp;&nbsp;&nbsp; 
 melted &nbsp;&nbsp;&nbsp; 
 1/2 cup grated Parmesan cheese &nbsp;&nbsp;&nbsp; 
 1 cup dried bread crumbs &nbsp;&nbsp;&nbsp; 
 1 teaspoon dried oregano flakes &nbsp;&nbsp;&nbsp; 
 1 teaspoon parsley flakes &nbsp;&nbsp;&nbsp; 
 1/4 tablespoons paprika salt and pepper &nbsp;&nbsp;&nbsp; 
 Melt butter or margarine and set aside in a shallow dish. Clean and dry
chicken tenders and roll in melted butter to coat completely. Combine Parmesan
cheese, bread crumbs and spices and place mixture on waxed paper or flat dish.
Coat the buttered chicken tenders with the bread mixture. Preheat oven to 400.
Spray a wired rack (cake or cookie rack) with non-stick cooking spray and
place the rack on a jelly roll pan or cookie sheet. Arrange chicken pieces
crosswise on the rack. Bake for 20 to 25 minutes, until chicken turns light
brown. Do not overbake. &nbsp;&nbsp;&nbsp; 
 POTATO PIZZA &nbsp;&nbsp;&nbsp; 
 1 pre-cooked pizza crust or pizza shell &nbsp;&nbsp;&nbsp; 
 2 cups cooked, whipped pota toes &nbsp;&nbsp;&nbsp; 
 1 cup bacon, chopped into small pieces &nbsp;&nbsp;&nbsp; 
 1 large onion, finely chopped &nbsp;&nbsp;&nbsp; 
 1 red or green pepper, finely chopped &nbsp;&nbsp;&nbsp; 
 1 cup shredded mozzarella cheese &nbsp;&nbsp;&nbsp; 
 1 cup shredded cheddar cheese &nbsp;&nbsp;&nbsp; 
 Prepare pizza crust until cooked golden brown, whip potatoes until smooth,
spread potatoes evenly over pizza crust. In a large fry pan, cook bacon until
almost done, add onions and peppers and continue to cook until onions are
transparent. Spread bacon, onion and peppers mixture over potato mixture. Top
all with cheddar cheese, then mozzarella cheese. Put in 350 oven and cook
until cheese is completely melted. Remove from oven and allow to set before
slicing. Serve with sour cream if desired. &nbsp;&nbsp;&nbsp; 
 MOCK STROMBOLI &nbsp;&nbsp;&nbsp; 
 1 loaf frozen or homemade bread dough &nbsp;&nbsp;&nbsp; 
 1 pound ground beef, cooked and drained. &nbsp;&nbsp;&nbsp; 
 1 onion, chopped and sauteed &nbsp;&nbsp;&nbsp; 
 1/4 cup olives &nbsp;&nbsp;&nbsp; 
 1/2 cup mozzarella cheese &nbsp;&nbsp;&nbsp; 
 1 small can mushrooms &nbsp;&nbsp;&nbsp; 
 Thaw dough and roll into thin rectangle. Mix prepared meat with remaining
ingredients and spoon over rolled dough. Starting with long end, roll into log
shape. Pinch ends. Place on greased cookie sheet and bake at 375 for 20
minutes on lowest oven rack. &nbsp;&nbsp;&nbsp; 
 DRAGON BREATH CHICKEN WINGS &nbsp;&nbsp;&nbsp; 
 12 to 16 chicken wings &nbsp;&nbsp;&nbsp; 
 MARINADE: &nbsp;&nbsp;&nbsp; 
 1/4 cup soy sauce &nbsp;&nbsp;&nbsp; 
 1 clove garlic, crushed, &nbsp;&nbsp;&nbsp; 
 minced &nbsp;&nbsp;&nbsp; 
 1 teaspoon five spiced powder &nbsp;&nbsp;&nbsp; 
 1/4 cup dry sherry &nbsp;&nbsp;&nbsp; 
 1 tablespoon sesame oil &nbsp;&nbsp;&nbsp; 
 1/2 teaspoon Tabasco sauce or other hot sauce or to taste. &nbsp;&nbsp;&nbsp; 
 Place wings in a large plastic bag with marinade for 24 to 48 hours,
turning every 8 hours or so. Grill for 12 to 25 minutes per side until
well-browned. &nbsp;&nbsp;&nbsp;

Choice Selections From Gar Cookbook