Sunday, August 28, 2016


1 1/2 cups boiling water
1 1/2 minute rice
1/2 cup chilled prepared Italian Salad Dressing
2 cups diced unpeeled red apples
1/2 cup shredded Swiss cheese
1/2 cup sliced celery
1/2 cup chopped walnuts
1/4 cup mayonnaise
1/4 cup plain yogurt
Lettuce leaves

Pour boiling water over rice in a 2-quart bowl. Cover and let sit for 5 minutes. Stir in the salad dressing.
Stir in the apples, cheese, celery, walnuts, mayo and yogurt; mix lightly.

To serve, spoon into a lettuce lined bowl and garnish with apple slices, if desired.

May be served at once or chilled before serving. Refrigerate any leftovers.

Yield: 4 servings.
Note: File Photo

Friday, August 26, 2016


1 1/2 lbs ground beef
1 cup minute rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/2 cup chopped onion
1 egg, slightly beaten
1 tsp ground ginger
1 bottle (8-oz) prepared French dressing
2 tbsp soy sauce

Preheat oven to 400 degrees.

In a large bowl, mix all ingredients, except French dressing and soy sauce, until well combined. Form into 1-inch diameter meatballs. Place on lightly greased baking sheets and bake at 400 degrees for 15 or until browned.

Mix the French dressing and soy sauce to make a dipping sauce for the meatballs.

Yield: 50 to 60 appetizer meatballs.

Note: File Photo

Thursday, August 25, 2016


This recipe is from the 17th Annual Pillsbury Bake-Off Recipe Book pictured below. This is one of my older cookbooks, dated 1966. That makes this recipe 50 years old.

2 cups confectioners' sugar
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots

Oven 325                                                                        36 cookies
In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.

Monday, August 22, 2016


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

Saturday, August 20, 2016


1 cup light mayonnaise
1 cup sour cream
1 or 2 (depending on size) tomatoes, seeded and chopped
1/2 cup real bacon bits
3 chopped green onions

Mix all ingredients together until well blended. Refrigerate at least one hour before serving. Serve with your choice of chips, crackers, melba toast, etc.

Note: File Photo

Monday, August 15, 2016


6 boneless skinless chicken breasts
salt and pepper to taste
1 tbsp olive oil
1 can Italian-seasoned stewed tomatoes
1 can cream of mushroom soup
1/3 cup water
1 pkg (16-oz) cooked spaghetti
1/3 cup shredded mozzarella cheese

Season the chicken with salt and pepper. Heat olive oil in large skillet; add chicken and cook until browned.

In a bowl, combine the tomatoes, soup and water; pour over the chicken in the skillet and bring to a boil. Cover and cook over medium-low heat approximately 20 minutes or until the chicken is cooked through.

Serve over the cooked spaghetti. Sprinkle the cheese over the top.

Note: File Photo

Saturday, August 13, 2016


3 cups cut-up, peeled and seeded fresh mango
3/4 cup frozen limeade concentrate, thawed
3 cups frozen unsweetened whole strawberries
3/4 cup pineapple juice
2 1/2 cups lemon-lime carbonated drink (such as 7-UP)
Ice cubes
Fresh strawberries for garnish, optional

Place half the mango pieces into a blender container with the limeade concentrate. Cover and blend until almost smooth. Through the hole in the blender lid add half the strawberries, a few at a time. Blend until almost smooth and pour into a 2-quart pitcher.

In same blender container add the remaining mango pieces and the pineapple juice; cover and blend until almost smooth.Using the remaining strawberries, add to blend as you did before. Blend until almost smooth.
Pour mixture into the pitcher with the first mixture. Stir to mix together well.

Gently stir in the carbonated drink.

Serve over ice and garnish each glass with a fresh strawberry, if you desire.

Yield: 9 6-oz servings

Note: File Photo

Friday, August 12, 2016


4 (6-inch) corn tortillas, cut into strips
1 tsp olive oil
1 tub (8-oz) cream cheese spread
1 cup + 2 tbsp milk, divided
2 tbsp dry taco seasoning mix
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 can (15-oz) black beans, rinsed
1 can (11-oz) Mexicorn, drained
1 can (14 1/2-oz) diced tomatoes, drained
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees.

Toss tortilla strips with the oil and spread out on a baking sheet. Bake at 400 degrees for 10-12 minutes until crisp. Stir occasionally during baking to evenly brown.

While strips bake, mix the cream cheese, 2 tablespoons of the milk and the taco seasoning mix together until blended.

Spray a large saucepan with nonstick cooking spray; add chicken pieces. Cook over medium-high heat, stirring often, for 8-10 minutes or until cooked through. Add the cream cheese mixture, beans, corn, and tomatoes; cook over medium-low heat 6-8 minutes or until heated through.

Before serving, garnish with the tortilla strips and cilantro.

Yield: 6 one-cup servings

Note: This is a recipe I got from Kraft.


1 lb peeled and cooked shrimp
1 mango, diced
1 avocado, diced
1 cup diced cucumber
1/2 medium-size red onion, diced
1 small jalapeno, seeded and diced
1/3 cup fresh lime juice
1 tsp lime zest
2 tsp Tabasco sauce
1 tbsp olive oil

Place all ingredients in a large bowl and toss to mix. Chill and serve.

Note: File Photo

Wednesday, August 10, 2016


2 cans shoepeg corn
1 can black beans, rinsed and drained
1 can green chilies, chopped
1/2 large red onion, diced small
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 bunch fresh cilantro, chopped
1/4 cup olive oil
1/2 cup cider vinegar
1 tbsp minced garlic
salt to taste
freshly ground black pepper to taste
chopped jalapeno, amount to suit taste

Combine all ingredients and allow to stand for 30-40 minutes before serving. Serve with corn chips or tortillas.

Tuesday, August 9, 2016


1 can (11-oz) mandarin orange sections, drained
1 cup orange sherbet
1 carton (6-oz) orange creme low-fat yogurt
1/2 cup orange juice, chilled

Place all ingredients into a blender container and blend until smooth. Pour into glasses to serve. Garnish each with an orange wedge or slice, if desired.

Yield: 3 servings (6-oz each)

Note: File Photo

Saturday, August 6, 2016


1 cup sliced natural almonds
1 tbsp butter
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
1/2 cup olive oil
1 head romaine lettuce, torn into pieces
1 can (11-oz) mandarin orange segments, drained
1 small red onion, separated into rings (or cut into pieces)

Melt butter in a small skillet and saute' almonds until lightly browned.

In a small bowl, combine the lemon juice, mustard, sugar, salt and pepper; whisk in the oil.

In a salad bowl, combine the lettuce, oranges, onion and almonds. Toss with the dressing.

Yield: 4 to 6 servings

Friday, August 5, 2016


This recipe was a winner in the 32nd Pillsbury Bake-Off back in the 1980s.

1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 tbsp molasses
2 tsp maple extract
2 eggs
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups rolled oats
2 cups crisp rice cereal

Preheat oven to 350 degrees.
Grease cookie sheets.

In a large bowl, cream sugar, brown sugar, and butter until light and fluffy. Add molasses, maple extract, and eggs; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, cinnamon and salt; mix at medium speed until well blended. Stir in the oats and rice cereal by hand.

Drop by heaping teaspoons 2 inches apart on the prepared cookie sheets. Bake at 350 degrees 8 to 12 minutes or until light golden brown. Cool 2 minutes before removing from cookie sheets.

Yield: 5 dozen cookies.

Note: This is a file photo.

Thursday, August 4, 2016


1 can condensed Cheddar Cheese Soup
1/2 cup milk
2 cups fresh broccoli flowerets
1 cup fresh carrot slices
1 cup fresh cauliflowerets
1/2 cup whole kernel corn, drained
1/3 cup diced red bell pepper, optional
1/2 cup shredded Cheddar cheese
1 tbsp chopped fresh cilantro

In a 2-quart saucepan, combine soup and milk. Bring to a boil over medium heat, stirring occasionally. All the broccoli, carrots, cauliflower, corn and bell pepper; reduce heat to low. Cover, cook 15 minutes or until veggies are tender, stirring occasionally.

Stir in the cheese and cilantro. Heat until cheese is melted.

Yield: 4 to 6 servings