HUNTINGTON - For the most part, the doors of the winter season have closed, but shivers continue to be felt up the spine for some as Tax Day draws close.

April is the month of rain, blooming flowers, springtime birds and filing income tax returns - Tax Day - on April 17. Although not a day many people get off work, one might say it is a prominent holiday for the federal government.

Maybe a pre-Tax Day event or Tax Day party can relieve some of the stress caused by this not-so-much-a-favorite time for many across the lands, with these recipes provided by Taste of Home:


1/2 c. butter or margarine, melted

4 1/2 tsp. Worcestershire sauce

3/4 tsp. hot pepper sauce

1 1/2 tsp. salt

1/2 tsp. pepper

2 1/4 c. pecan halves

2 c. whole cashews

1 1/2 c. whole almonds

In large bowl, combine butter, Worcestershire sauce, hot pepper sauce, salt and pepper. Stir in nuts until coated. Transfer to 15- by 10-inch by 1-inch baking pan. Bake at 300 degrees 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool. Store in airtight container.


1/2 c. mayonnaise

1/2 c. finely chopped onion

1/2 c. chopped dill pickles

1 1/3 c. all-purpose flour

1 tsp. salt

4 eggs, separated

1 1/3 c. milk

2 T. vegetable oil

8 French sandwich rolls, split

Additional oil for deep-fat frying

2 lbs. uncooked large shrimp, peeled and deveined

Cayenne pepper to taste

4 c. shredded lettuce

16 tomato slices

In small bowl, combine mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in mixing bowl. Add egg yolks, milk and oil; beat until smooth. In small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Wrap sandwich rolls in foil. Bake at 350 degrees 10 minutes or until warmed. Meanwhile, in large skillet or deep-fat fryer, heat 1/2 inch of oil to 375 degrees. Dip shrimp in batter; fry 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne. Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp. Serve immediately.


4 tsp. Dijon mustard

1/4 c. red wine vinegar or cider vinegar

1/2 tsp. salt

1/2 tsp. pepper

1/2 c. vegetable oil

1/2 c. finely chopped onion

1/2 c. minced fresh parsley

8 c. torn salad greens

In small bowl, whisk mustard, vinegar, salt and pepper. Slowly add oil while whisking. Stir in onion and parsley. Place greens in large salad bowl; drizzle with dressing; toss to coat.


28 cream-filled sandwich cookies

1 (8-oz.) package cream cheese, softened

1/4 c. butter or margarine, softened

1 c. confectioners' sugar

3 1/3 c. cold milk

2 (3.4-oz.) packages instant French vanilla pudding mix

1 (8-oz.) carton frozen whipped topping, thawed

Foil-wrapped chocolate coins, optional

Line 2 1/2-quart clean new pan or container with plastic wrap or use serving bowl; set aside. In food processor of blender, process cookies until finely crushed. Set aside 2 tablespoons crumbs for topping. In large mixing bowl, beat cream cheese, butter and sugar. In bowl, whisk milk and pudding mix 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping. Place half of cookie crumbs in prepared container or bowl; top with half of pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving. Top with foil coins, if desired.

This recipe is from


1 can sweetened condensed milk

1/4 c. lemon juice

1 medium can crushed pineapple, drained

1 c. coconut

1/2 c. pecans

1 (8-oz.) container Cool Whip

Mix ingredients together. Chill before serving.

This dessert is provided by


1/4 c. butter, softened

2/3 c. brown sugar

1 egg

1 c. applesauce

1/2 c. all-purpose flour

1/2 c. wheat flour

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 tsp. cinnamon

1/2 c. craisins

1/2 c. chopped walnuts


1 1/2 c. confectioners' sugar

3 T. margarine, melted

1 T. milk

1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease 9- by 13-inch baking pan. In medium bowl, mix together butter, brown sugar and egg until smooth. Stir in applesauce. Combine flours, baking soda, salt and spices; stir into applesauce mixture until well blended. Stir in craisins. Spread evenly into prepared pan. Bake 25 minutes in preheated oven, or until edges are golden. Cool in pan over wire rack. In small bowl, mix together confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars, sprinkle with chopped walnuts before cutting into squares.


Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.