Fishing Creek Herb Guild

Better Than Martha-

             Holiday Pinwheels

             with Chef Toni


2    8-oz. pkgs. cream cheese, softened

1 pkg. ranch dressing mix

½ c. chopped roasted red pepper

½ c. chopped celery

¼ c. sliced scallion

¼ c. sliced olives

2 puff pastry sheets

1/2 t. your favorite herb


Thaw pastry until easy to handle.

Preheat oven to 400. Grease two baking sheets.

Mix cream cheese and dressing mix.

Stir in remaining ingredients.

Unfold pastry sheet on floured surface. Spread ½ the mixture. Roll up like a jelly roll.

Cut into 20 slices. Place on baking pan.

Repeat using the other pastry sheet.

Brush with milk or egg. Bake 15 minutes.

                    Baked German Potato Salad
                      by Chef Carol W

2 1/2 cups diced, cooked potatoes  
1/3 cup diced celery
2 tbsp drained sweet pickle relish                  
2 tbsp green pepper
grated sharp cheese

3 tbsp margarine or butter            1 1/2 tsp salt
1/4 cup chopped onion                 1/4 tsp celery seed
1 tbsp flour                                 dash pepper
1 1/2 tbsp sugar                          3 tbsp cider vinegar
 1/4 tsp dry mustard                    3 tbsp water 

Cook potatoes, drain, and lay to side. 
Melt margarine or butter in the heavy saucepan.  
Add onion and cook slowly until a golden color.  
Mix flour, sugar, dry mustard, celery seed, green pepper and salt together.  Add vinegar and water to flour and dry ingredients. Add this to onion mixture in pan and cook until thick. Add potatoes, celery, sweet pickle relish and green pepper.  Toss LIGHTLY to avoid mashed potatoes ;) and until potatoes are thoroughly covered with dressing. Pour into casserole, cover with 
grated cheese.  Cover dish and bake in a 350 degree oven for 20-30 minutes. Flavor will be better if salad is kept in a warm place for 30 minutes longer.
Linda H's Hot Chocolate Cookies

Chef Loretta's Pumpkin-Zucchini Muffins


1 box yellow cake mix - I used Betty Crocker, it was on sale
1 14-15 oz. pumpkin - not pie filling.
1 cup grated zucchini
1/8 c. candied ginger bits - I get mine from King Arthur
1 t. cinnamon
1/4 t.  each allspice, ginger powder
1/8 t. nutmeg


1/2 c. pumpkin seeds - I used roasted and salted
2 T. candied ginger bits
1/4 c. sanding sugar. The large grain - King Arthur, Pensy,             Wegman's or Giant


Preheat oven to 375. Grease and flour or use liners for 12 cup cakes

Combine dry ingredients. Combine pumpkin and zucchini then mix with dry. Evenly scoop into pans and add topping. Bake for 20 mins and test for doneness. Cool on rack in pan for 10 mins. then remove from pan and continue to cool. Enjoy.