I had the pleasure of visiting some kitchenware stores recently and was greatly impressed by the wealth of time-saving products and appliances available to home cooks. I can only liken this experience to the days of my childhood when I would visit the Mr. Peanut store in South Bend, where every cubicle of the area seemed filled with tempting displays of “nutty” novelties. Hands plunged deeply into my pockets, fingering the few pennies hidden in there, I can remember to this day the great care I took in making the decision before making a purchase. Aside from Necco rolls, Hershey bars, Milky Ways, Mr. Goodbars and Three Musketeers, I recall the majority of the sweets seemed to be priced and purchased by weight and measure.

Seafood Crackers
Ingredients:
(1) 8 oz. can crabmeat, drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. finely chopped green onions
1 tsp. lemon juice
Approx. 25 crisp crackers

Directions:
Using a large mixing bowl, combine crabmeat, onions, cheese, lemon juice and mayo. Spread approximately one teaspoon of filling onto each cracker, then arrange crackers on glass plate and cook for 45 to 60 seconds on a microwave platter. Serve hot.

Homemaker’s Hint: If you choose to go this route, it would be wise to first ascertain whether your guests happen to be allergic to fish of any type.

A Touch of Levity: How do you catch a unique rabbit? “Unique up on it!”

Snackin’ Nuts
Ingredients:
2 c. pecan halves
1/4 c. granulated sugar
1 tbsp. brown sugar
2 tbsp. butter
Cinnamon to taste

Directions:
Combine sugar, cinnamon and brown sugar, then set aside. Using about a two-quart glass casserole bowl, heat butter for about 30 seconds. Add pecans and cook four to five minutes; be sure to stir every minute. Add sugar mixture to pecan halves and stir carefully to coat nuts evenly. Immediately spread coated nuts on wooden board to cool.
Note: These can be equally delicious served hot or cold.

Homemaker’s Hint: When you have occasion to grate carrots, leave approximately an inch of the green tops to use as a handle.

Stuffed Mushrooms
Ingredients:
1 lb. fresh mushrooms
1/2 c. bulk sausage
1 bunch green onions, chopped
1/4 c. dairy sour cream
1/2 tsp. oregano
1/2 tsp. Worcestershire sauce

Directions:
Wash mushrooms, drain thoroughly, then remove stems. Using a casserole dish, blend together sausage, onions, Worcestershire sauce, sour cream and oregano and cook for two to three minutes, stirring halfway through. Use mixture to stuff mushrooms, then replace caps on top and secure with toothpicks. Arrange 10 to 12 on the edge of a plate, then cook covered for six to eight minutes. Serve warm.

Homemaker’s Hint: For pet owners, it’s a good idea to place a couple mothballs into your vacuum cleaner bag to kill fleas.

Peanut Butter Coffee Cake
Ingredients:
2 c. all-purpose biscuit mix
1/4 c. peanut butter, chunky or smooth
1/2 c. jelly or jam
2 tbsp. granulated sugar
2/3 c. milk
1 egg

Directions:
Combine biscuit mix together with sugar, then cut the quarter-cup of peanut butter in with a fork. Stir in both egg and milk; blend evenly. Immediately pour batter into buttered 9-inch glass cake dish and, using a table knife, swirl jelly through batter. Microwave for eight to 10 minutes, rotating dish one-quarter turn halfway through cooking time. Allow cake to rest for five minutes before serving.

Homemaker’s Hint: If you are planning a party for children under age 2, their attention span can be quite brief, so it would be wise to place a 1-hour time limit on it. Any longer, and the “magic” tends to wear off.

• Garages have a habit of being bitter cold in the winter; thus, sometimes your car will fail to start. Take your hair dryer down to the garage, and aim hot air at the carburetor for a few minutes. Also, bear in mind that during winter, scraps of carpeting as car floor mats will better absorb moisture.