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Can you believe it's May already! I did find some violets and dandelions blooming on the lawn. I think the state flower should be the dandelion and we'd be able to pick them anytime, all summer long. Not a good idea Alice. Children think they are a beautiful little flower and they make such a pretty bouquet to bring to a friend or Gramma's house! This talk has nothing to do with today's column, so moving right along.

It's about using cream cheese in today's recipe. Cream cheese, an American original, was developed over a century ago and was first produced commercially by a farmer in upstate New York. It was basically used as a spread on toast, breads or crackers. No one thought of using cream cheese in recipes until the mid 1920's. In fact, it was 1928 when the Kraft company first published a recipe folder which included a recipe for its new "Kraft Philadelphia Cream Cake."

There are many different variety's and brands available now, and when you find it on sale, buy a couple packages as the "sell by" date is usually lengthy, unless you let it be in the fridge for 3 months. It's using cream cheese in today's recipes.

CURRIED CHICKEN PUFFS

Puffs:

1/2 c. water

1/3 c. butter or margarine

2/3 c. flour

Dash salt

2 eggs

Filling:

1-8 oz. pkg. cream cheese, softened

1/4 c. milk

1/8 t. salt

Dash each of curry powder and pepper

1-1/2 c. chicken, diced small

1/3 c. slivered almonds, toasted

2 T. green onions, sliced 1/4-inch

For puffs: bring water and butter to a boil; lower heat. Add flour and salt all at once, stir vigorously over low heat until mixture forms a ball. Remove from heat; add eggs one at a time, beating until smooth after each addition. Put level measuring tablespoonfuls of batter on ungreased cookie sheet, about 2 inches apart. Bake on center rack of oven at 400 degrees for 25 minutes. Cool. For filling: combine first 4 ingredients in a bowl, mixing until well blended. Fold in rest of ingredients. Cut tops from puffs, about 1-inch down from top; scoop out soft dough; fill with chicken mixture. Makes about 1-1/2 dozen filled puffs. Note: you could also substitute salmon, tuna or crab for chicken.

Also, unfilled puffs can be made a few weeks ahead of time and frozen. Put puffs on a cookie sheet and wrap tightly with plastic wrap. When ready to use, unwrap and let sit at room temperature before filling.

I believe it's potato salad season. I don't know about you but I rarely make it in the winter. I think you might like this version. It's a good side dish to serve with cold cuts and cheese or with a burger.

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CREAMY CHEESY

POTATO SALAD

4 c. peeled, cubed and cooked potato (I prefer to use reds)

1/2 c. celery, sliced 1/4 inch thick

1/4 c. diced green pepper (can use sweet red or orange colored in place of green)

2 T. green onion slices

2 hard cooked eggs, peeled and chopped - optional

1/2 t. salt

1-8 oz. pkg. cream cheese, softened (can use 1/3 less fat or fat free cheese)

1/2 c. sour cream

2 T. milk

In a large bowl combine first 6 ingredients; mix lightly. Combine rest of ingredients in a small bowl, mixing until well blended. Pour over potato mixture; mix lightly. Chill 2 hours.

Makes 6-8 servings.

Note: Garnish with parsley or celery leaves if you wish, or you can slice the eggs and put them around the edge of the bowl. Sprinkle a bit of paprika on eggs to "dress it up."

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APRICOT CRUMBLE CAKE

1-8 oz. pkg. cream cheese, softened

1/2 c. butter or margarine

1-1/4 c. sugar

1/4 c. milk

2 eggs, slightly beaten

1 t. vanilla

1-3/4 c. flour

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1-10 oz. jar apricot or peach jam

Topping:

2 c. flaked coconut

2/3 c. packed brown sugar

1 t. cinnamon

1/3 c. butter or margarine, melted

Prepare topping, mixing well; set aside. In a mixing bowl, combine cream cheese, butter and sugar, mixing at medium speed with electric mixer until well blended. Add 2 T. milk; mix well.

Add rest of milk, mix well. Blend in eggs and vanilla. Combine dry ingredients; add to creamed mixture. Mix well. Pour half of batter into a greased and floured 9x13-inch baking pan. Dot with jam; cover with rest of batter. Bake at 350 degrees 35-40 minutes or till wooden pick inserted in center comes out clean. Don't let it cool before adding topping! Combine topping ingredients; mix carefully. Spread onto cake; broil 3-5 minutes or until topping is lightly brown.

Watch carefully so it doesn't burn.

Makes 16 servings.

Note: I have an 8 c. glass measuring cup which I mix batter in if I have to divide it. If I have to use a mixer, I pour the batter into the big measuring cup after it's mixed and take out what I need, like in the previous recipe...2 cups. Easy to do and you get the right amount.

TFD: It's easier to grow older if we are neither bored or boring. (I always say I'm older rather than old...older sounds better.)

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