LEMON TARTLETS

Tart Shells:
1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:
2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 
Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets

Note: File Photo

SPECIAL CORN CASSEROLE

1 can (14 3/4-oz) cream-style corn
2 eggs
1/2 cup crushed saltines
1/4 cup butter or margarine, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup finely chopped green bell pepper
1 tbsp chopped celery
1 tsp chopped onion
1/2 tsp sugar
1/2 tsp salt
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Combine all ingredients except cheese in a bowl and stir to blend well. Transfer to the prepared casserole dish and sprinkle the cheese over the top.

Bake at 350 degrees for 30-35 minutes until a knife inserted in the center comes out clean.

Yield: 4 servings

Note: File Photo

1980s CHILI-RONI

1 lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked elbow macaroni
2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (28-oz) whole tomatoes, do not drain
1 can (15-oz) kidney beans, do not drain
1 can (8-oz) tomato sauce

In a large skillet, cook and stir the beef, onions and bell pepper until beef is browned and crumbly; drain well. Add the remaining ingredients and break up the tomatoes with a fork. Heat mixture to boiling; reduce heat. Cover and simmer, stirring occasionally, 20-30 minutes until macaroni is tender.

Yield: 6 servings

Note: File Photo