Sliced Fruit Plate

2 apples
2 firm pears
2 kiwi fruit, peeled
3 tablespoons lemon juice
Strawberries or mint leaves for garnish

DRESSING:
6 tablespoons olive oil
2 tablespoons lemon or lime juice
1 tablespoon honey
1/2 teaspoon ground ginger

Select very firm textured apples and pears in season. Red Boscs and Angons of winter, to the late summer Bartlett pears. Rhode Island Greening and other firm textured apples are fine. If apples and pears are not firm, peel them. Also peel the kiwi fruit. Halve and core apples and pears. Fit SaladShooter slicer/shredder with Slicing Cone. Place cut side against feed tube wall of SaladShooter slicer/shredder and slice directly into bowl with 3 tablespoons lemon juice. Toss to retain color. Slice whole kiwi crossways in SaladShooter slicer/shredder. Arrange overlapping slices on plate and garnish with leaves or strawberries sliced in SaladShooter slicer/shredder. Spoon dressing over each arrangement.

DRESSING: Stir or whisk all ingredients together to blend.

Serves 4

Sliced Beet Salad

1 pound beets, cooked and peeled (or 1 jar whole beets)
1/2 red onion

VINAIGRETTE:
1/2 teaspoon salt
Fresh ground black pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoons vinegar (wine, herb or cider vinegar)
6 tablespoons olive oil

Measure ingredients for vinaigrette into large bowl and stir until dissolved. Rinse beets in water and pat dry with paper towel. Fit SaladShooter slicer/shredder with Slicing Cone. Slice beets into bowl with vinaigrette. Put onion into SaladShooter slicer/shredder and slice into bowl. Toss ingredients and marinate 2 hours. Arrange lettuce leaves on serving plates, spoon beets and onion over leaves.

Serves 4 to 6

VINAIGRETTE VARIATIONS:
Garlic: Crush and add 1 clove garlic.
Lemon: Substitute fresh lemon juice for vinegar.
Honey Vinaigrette: Use 1 teaspoon honey instead of sugar.

Crab Balls

1 cup almonds
1/2 pound imitation crab
1 8-ounce can water chestnuts, drained
2 8-ounce packages cream cheese, softened
1 tablespoon Peppercorn Ranch
dressing
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Fit SaladShooter with Shredding Cone and shred almonds onto waxed paper. Set aside. Shred crab and water chestnuts into a large mixing bowl. Add remaining ingredients. Thoroughly mix ingredients. Divide mixture onto two pieces of wax paper. Form into 2 balls and refrigerate for 1 to 2 hours. Roll chilled crab balls in shredded almonds. Refrigerate several hours or overnight before serving.

VARIATION: Same as above except: Add 2 ounces of sharp cheddar cheese, shredded.

Makes 2 balls

Zesty Tortellini Soup

1 pound Italian sausage
3 cloves garlic, crushed
1 onion, peeled
1/2 red pepper, stem and seeds removed
7 cups beef stock
1 8-ounce can tomato sauce
1 1-pound can crushed tomatoes
1/2 teaspoon basil leaves
3 carrots
1 9-ounce package fresh cheese tortellini noodles
1 zucchini
6 ounces mushrooms
1/4 cup fresh parsley, chopped
Parmesan cheese

Heat 6-quart or larger pan and brown sausage. Remove drippings. Add garlic. Fit SaladShooter slicer/shredder with Slicing Cone. Slice onions into pan; sauté. Slice red pepper into pan. Stir in beef stock, tomato sauce, crushed tomatoes, and basil leaves. Fit SaladShooter slicer/shredder with Shredding Cone. Shred carrots into soup; stir thoroughly. Simmer 30 minutes. Add tortellini noodles and cook 3 minutes. Fit SaladShooter slicer/shredder with Ripple Slice Cone. Slice zucchini and mushrooms into soup. Add chopped parsley and continue to cook for 3 minutes. Ladle soup into serving bowls. For grated Parmesan cheese: Fit SaladShooter slicer/shredder with Shredding Cone and shred cheese into a small bowl; reload cheese and shred a second time onto soup.

Serves 12 to 14

Toffee Swirl Cheesecake

CRUST:
3 tablespoons margarine, melted
18 chocolate sandwich cookies

Preheat oven to 350° F. Melt margarine in small glass mixing bowl in microwave. Fit SaladShooter slicer/shredder with Shredding Cone. Shred cookies into mixing bowl with margarine. Stir
until well mixed. Pat cookie mixture into
ungreased 10-inch spring form pan. Bake for 7 minutes. Cool.

CHEESECAKE:
6 11/4-ounce English toffee candy bars, divided
3 8-ounce packages cream cheese
3/4 cup granulated sugar
2 teaspoons vanilla
3 eggs

Preheat oven to 450° F. Fit SaladShooter slicer/shredder with Slicing Cone. Slice 4 English toffee candy bars into a small mixing bowl and set aside. In a large mixing bowl, combine cream cheese, sugar, and vanilla. Mix cream cheese mixture until smooth. Add 1 egg at a time, beating until smooth. Spoon 1/2 of the mixture over cooled cookie crust. Spoon 1/2 of the toffee pieces evenly over cheesecake batter. Top with remaining batter. Spoon remaining toffee pieces over batter. Gently cut through batter with a knife several times. Bake for 10 minutes. Reduce heat to 275° F. and bake an additional 35 minutes. Remove from oven and loosen cheesecake from side of pan with a knife. Let cool in pan. Remove from pan and chill thoroughly. Cut remaining candy bars diagonally and place on top of cheesecake just before serving.

Serves 12

Caramel Apple Layer Cake

1 white cake mix
2 cups shredded apple (about 3 large cooking apples)
1/4 cup applesauce
3 eggs
1 teaspoon cinnamon
1/3 cup oil

Preheat oven to 350° F. Empty cake mix into
large mixing bowl. Peel and core apples. Fit
SaladShooter slicer/shredder with Shredding
Cone. Shred apples into mixing bowl with cake mix. Add remaining ingredients and blend ingredients on low speed for 30 seconds or until moistened. Mix on high speed for 2 minutes. Divide batter equally into 3 well-greased and lightly floured 8-inch round cake pans. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool 5 minutes in pan. Cool completely on wire rack before topping.

CARAMEL FILLING:
36 caramels
1/2 cup whipping cream
2 tablespoons water
3/4 cup peanuts

In top of double boiler over hot water, heat caramels, whipping cream, and water. Stir constantly until caramels are melted and mixture is smooth. Remove from heat, but let mixture sit in double boiler for easier spreading. Drizzle 1/3 of caramel sauce evenly on bottom layer. Allow caramel sauce to drizzle over the edges. Fit SaladShooter slicer/shredder with the Shredding Cone and shred 1/3 of peanuts directly over the caramel topped cake. Position next layer and repeat process. Position final layer and top with caramel sauce only. Allow caramel filling to cool.

WHIPPED CREAM TOPPING:
3/4 cup heavy whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla

Combine ingredients in chilled bowl and mix on high only until mixture forms peaks. Frost top of cake with whipped cream just before serving. Garnish with remaining peanuts and serve.

For additional garnish, drizzle caramel sauce or place sliced apples over whipped cream.

Serves 14

Season's Best Muffins

1 cup slightly frozen cranberries
2 tablespoons sugar
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup orange juice
1/3 cup vegetable oil
1 egg
1 teaspoon grated orange peel
1/3 cup pecans
2 tablespoons margarine, melted
1/4 teaspoon cinnamon
1/4 cup sugar

Preheat oven to 400°F. Fit SaladShooter slicer/shredder with Slicing Cone. Slice frozen cranberries into a small mixing bowl. Stir in sugar and set aside. In large mixing bowl, combine flour, sugar, baking powder, and salt. In separate bowl, beat milk, orange juice, oil, egg, and orange peel. Add to flour mixture and beat only until all ingredients are moistened. Fit SaladShooter slicer/shredder with Shredding Cone. Shred pecans. Fold cranberry mixture and pecans into batter. Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Bake for 18 to 20 minutes. Remove from pan immediately. Brush muffin tops with melted margarine, then dip in cinnamon and sugar mixture.

Makes 12 muffins

Apple Streusel Bread

11/2 cups apples (shredded - see recipe)
2/3 cup cheddar cheese (shredded - see
recipe)
1/2 cup walnuts (shredded - see recipe)
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder

STREUSEL TOPPING:
2 tablespoons brown sugar
1 tablespoon shredded walnuts
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup honey
1/3 cup vegetable oil
2 eggs
1/3 cup applesauce

Preheat oven to 350°F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred apples, cheddar cheese, and walnuts for muffins and streusel topping. Set aside. In large mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Stir in apples, cheddar cheese, and 1/2 cup shredded walnuts. In separate bowl, beat honey, vegetable oil, eggs, and applesauce. Add to flour mixture and beat just until all ingredients are moistened. Fill greased 81/2- x 41/2- x 21/2-inch bread pan. Combine streusel topping ingredients. Sprinkle streusel topping on batter. Bake for 50 to 60 minutes. AIIow loaf to cool for 10 minutes in pan, then loosen sides of loaf and remove from pan. Let loaf cool completely before slicing.

Makes 1 loaf

MUFFIN VARIATION:
Preheat oven to 375° F. and fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Combine streusel topping ingredients. Sprinkle streusel topping on muffin batter. Bake for 20 to 25 minutes.

Zucchini Pineapple Muffins

13/4 cups all-purpose flour
1 cup quick cooking oats
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup zucchini (shredded - see recipe)
1 cup carrots (shredded - see recipe)
1/2 cup raisins
1 8-ounce can crushed pineapple,
drained (about 1/2 cup, drained)
2 eggs
1/2 cup vegetable oil

Preheat oven to 400°F. In a large bowl, combine flour, oats, sugar, baking powder, soda, salt, and ginger. Fit SaladShooter slicer/shredder with Shredding Cone. Shred zucchini and carrots. Stir zucchini, carrots, raisins, and pineapple into flour mixture. In separate bowl, beat eggs and oil. Add to flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Bake for 18 to 20 minutes. Remove muffins immediately.

Makes 12 muffins

Snowy Pear Muffins

2 cups firm pears (shredded - see recipe)
1/2 cup almonds, divided (shredded - see recipe)
2 cups all-purpose flour
1/2 cup brown sugar
21/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup oil
1/2 cup milk
1/4 teaspoon almond extract
2 tablespoons sugar

Preheat oven to 400°F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred pears and almonds in small mixing bowl. Set aside. In large mixing bowl, combine flour, sugar, baking powder, and salt. Measure shredded pears and 1/3 cup almonds. Stir into dry ingredients. Set aside remaining almonds. In separate bowl, beat egg, oil, milk, and almond extract. Combine with flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup lined muffin pan 2/3 full. Combine remaining almonds with 2 tablespoons sugar. Top muffin batter with almond/sugar mixture. Bake for 18 to 20 minutes. Remove from pan immediately.

Makes 12 muffins