CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

This is a file photo for reference only.

SIMPLE BUTTERMILK CORN BISCUITS

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter
1 cup buttermilk

Preheat oven to 425 degrees.
Line baking sheet with parchment paper or generously coat with cooking spray.

Add flour, cornmeal, sugar, baking powder and salt to a large mixing bowl. Using a fork or pastry blender, cut chilled butter into flour until mixture resembles pea-size crumbles. Add buttermilk and mix with spatula until just combined, being careful not to overmix.

Lightly flour a clean, flat surface. Place dough mixture on the surface and knead 5 to 6 times until dough becomes cohesive. Roll dough to about 3/4-inch thick. Using a 2-inch biscuit cutter or round drinking glass, cut out 8 biscuits. Place about 1-inch apart on the prepared baking sheet.

Bake biscuits 12-15 minutes or until golden brown. Enjoy room temperature with butter, if desired. Store any leftovers in an airtight container.

This is a Kroger recipe and picture.

NACHO CHICKEN CUPS

10 (8-inch) corn tortillas

To make tortillas into cups: Preheat oven to 400 degrees.
Place 5 aluminum foil balls of about 4-inches in diameter on a baking sheet.
Spray a 10-inch nonstick skillet with nonstick cooking spray.   Over high heat, heat one tortilla at a time for about 5 seconds per side, until softened.  Drain on paper towels and immediately drape tortilla over a foil ball on baking sheet.  Repeat with the 4 additional tortillas.  Bake at 400 degrees for 5 minutes until golden brown.  Remove from oven and leave on foil balls to cool.  Turn the cups over and remove the foil balls. Repeat the process with the other 5 tortillas.

Chicken Filling:
1 can condensed nacho cheese soup
2 1/2 cups diced cooked chicken (leftover chicken or a deli rotisserie chicken works fine)
1 can (8-oz) stewed tomatoes
1 can (4-oz) green chilies, drained

Combine all the filling ingredients ina 2-quart saucepan and cook over medium heat until heated through.

5 cups shredded lettuce
chopped red and/or yellow bell pepper for garnish
fresh cilantro sprigs for garnish

To assemble: Into each of the tortilla cups, place 1/2 cup lettuce.  Top with 1/4 cup of the chicken mixture.  Garnish with the bell peppers and a sprig of cilantro.

10 (8-inch) corn tortillas

To make tortillas into cups: Preheat oven to 400 degrees.
Place 5 aluminum foil balls of about 4-inches in diameter on a baking sheet.
Spray a 10-inch nonstick skillet with nonstick cooking spray.   Over high heat, heat one tortilla at a time for about 5 seconds per side, until softened.  Drain on paper towels and immediately drape tortilla ver a foil ball on baking sheet.  Repeat with the 4 additional tortillas.  Bake at 400 degrees for 5 minutes until golden brown.  Remove from oven and leave on foil balls to cool.  Turn the cups over and remove the foil balls. Repeat the process with the other 5 tortillas.

Chicken Filling:
1 can condensed nacho cheese soup
2 1/2 cups diced cooked chicken (leftover chicken or a deli rotisserie chicken works fine)
1 can (8-oz) stewed tomatoes
1 can (4-oz) green chilies, drained

Combine all the filling ingredients ina 2-quart saucepan and cook over medium heat until heated through.

5 cups shredded lettuce
chopped red and/or yellow bell pepper for garnish
fresh cilantro sprigs for garnish

To assemble: Into each of the tortilla cups, place 1/2 cup lettuce.  Top with 1/4 cup of the chicken mixture.  Garnish with the bell peppers and a sprig of cilantro.

File Phoro

PIEROGIES AND CHOPS

12-16 frozen potato & onion pierogies

4 bone-in 3/4-inch thick loin pork chops
1 tsp salt divided
1 tsp freshly ground black pepper, divided
8 tbsp butter, divided
1 large sweet onion, sliced, divided into rings
2 medium Golden Delicious apples, cut into quarter-inch wedge slices
1/2 cup sugar
1/2 cup cider vinegar

Prepare the pierogies according to the package directions.

While the pierogies cook, sprinkle the pork chops with half the salt and half the pepper.  Melt half the butter in a large skillet over medium heat and cook the chops  until the juices run clear; remove from pan and keep warm.

Add the onion to the skillet and saute in the remaining butter for about 3 minutes.  Add the apple and saute until crisp tender.  Stir in the sugar, vinegar and the remaining salt and pepper; bring to a boil.  Reduce heat to simmer and cook, uncovered, for 5 minutes. 

Drain the pierogies and add them along with the chops to the skillet; stir to coat.

Yield: 4 servings.

This is the file photo. I have never

made these as I don't care for pierogies.

CHERRY-PECAN CRISP

2 cans (21-oz each) Cherry Pie Filling

1/2 cup butter, softened
1 1/2 cup quick oats
1 cup packed brown sugar
1/2 cup finely chopped pecans

Preheat oven to 350 degrees.

Place the pie filling evenly over the bottom of a 9 x 13 x 2-inch baking pan or dish.

In a small bowl combine the butter, oats, brown sugar, and pecans until crumbly.  Sprinkle mixture over the pie filling.

Bake at 350 degrees for 30 minutes or until golden brown.

Berry Fudge Mocha Trifle

1 jar (12-oz) Red Raspberry Preserves, divided

1 1/2 cups fresh red raspberries, washed, drained
1 jar (12-oz) hot fudge topping, divided
1/4 cup strong coffee
2 cartons (8-oz each) frozen whipped topping, thawed
1 (10-oz) purchased angel food cake, cubed
1 mint sprig for garnish, if desired

Combine the raspberries with 3/4 cup of the preserves in a small bowl, reserving 5 raspberries for garnish.

Place 2 tablespoons of the hot fudge topping into a zip-top plastic bag for drizzling later; set aside.  In a large bowl, stir the coffee into the remaining fudge topping until blended well. Stir one container of the thawed whipped topping into the fudge topping to make a mousse.

Stir the other carton of thawed topping until fluffy.

Layer half the angel food cubes in a trifle bowl or a 3-quart glass bowl.  Spread half the mousse mixture over cubes; top with half the fluffy whipped topping.  Spoon all the berry mixture, except for 1 tablespoon to use as garnish if desired, over the whipped topping.  Top berries with the remaining angel food cubes then the remaining mousse.

Spoon the remaining whipped topping into a mound in the center of the trifle and top with the 5 reserved berries.  Snip a corner off the plastic bag of fudge topping and drizzle over all.  Drizzle reserved tablespoon of raspberry over the top, if desired.

Place the mint sprig next to the raspberries, if desired.

file photo

Allow to chill for 1 hour before serving.

Note: To drizzle hot fudge and reserved raspberry mixture, you may need to microwave for about 5 seconds.

HAM & VEGETABLE QUICHE

Crust:

1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese

FILLING:
1 1/2 cups thinly sliced zucchini
1 small red bell pepper
1 tbsp butter
1/2 cup fully cooked diced ham
1 tbsp minced fresh basil or 1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 large eggs
1/4 cup low-fat milk
3/4 cup shredded Italian-Blend cheese

Preheat oven to 400 degrees.
Grease the bottom and sides of a 9-inch pie plate; set aside.

In a large bowl combine the egg, hash browns and Parmesan cheese; press onto the bottom and up the sides of the prepared pie plate.  Bake at 400 degrees for 15 minutes or until the crust is set and edges are just beginning to brown.

While the crust bakes, in a large skillet melt the butter and saute the zucchini and bell pepper for about 5 minutes.  Stir in the ham, basil, salt and pepper.  Remove from heat and allow to cool slightly.

In a large bowl beat the eggs and milk together; add the zucchini and pepper mixture.  Stir in the cheese and pour into the crust.  Bake 15 to 20 minutes or until center is set.

Allow to cool for 5 minutes before cutting into 4 wedges to serve.

This is the file photo.

EASY LAYERED SALAD

Note: This is a quick salad to make but must be refrigerated at least 2 hours. It is a great make-ahead salad to take to work, etc the next day as overnight refrigeration just makes it better.

3 cups torn romaine lettuce

1 pkg (10-oz) frozen peas, thawed

6 medium potatoes, cooked in lightly salted water and diced

3/4 cup diced red onion

1 cup mayonnaise

1 cup shredded cheddar cheese

1 lb sliced bacon, diced and cooked

In a large clear glass bowl, layer the above ingredients in the following order: lettuce, peas, potatoes, and onion.  Carefully spread the mayonnaise over the top of the onions.  Sprinkle the cheese over the mayonnaise and top by sprinkling the bacon over all.  Cover and chill for at least 2 hours but may be chilled up to overnight.

Yield: 8 servings

Note: There are many versions of this salad.

This picture is used for reference only.

EASY FRONTIER MACARONI DISH

1 pkg (7-oz or 2 cups dry) elbow macaroni

1 can (15-oz) chili with or without beans
1 can (10-oz) condensed tomato soup

Prepare the macaroni according to package directions; drain.  Return macaroni to the saucepan and stir in the chili and the soup.  Combine well and heat over low heat until heated through.

Yield: 6 servings

file photo

ORANGE GINGER SCONES

2 cups all-purpose flour

4 tbsp sugar, divided
2 tsp baking powder
2 tsp ground ginger
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter
1 egg
3/4 cup sour cream
1 1/2 tsp grated orange peel

In a bowl combine the flour, 2 tablespoons sugar, baking powder, ginger, salt, and baking soda.  Cut in the butter until the mixture resembles coarse crumbs.  Combine the egg, sour cream, and orange peel; add to the flour mixture and stir until a soft dough forms.

Turn the dough out onto a floured surface and knead 5 to 6 times.  Divide the dough in half.  Pat each portion into a 7-inch circle; cut each into 6 wedges.  Separate the wedges and place 1-inch apart on ungreased baking sheets.  Sprinkle the wedges with the remaining 2 tablespoons of sugar.  Bake at 400 degrees for 10-12 minutes until lightly browned.

Yield: 12 scones

This is the file photo.

SPAGHETTI SALAD

8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water

1/2 cup balsamic vinaigrette
1 tbsp olive oil
2 large Roma tomatoes
6 slices pepperoni, each slice cut into 9 to 12 pieces
6 tbsp bottled crunchy salad toppings
Parmesan cheese for garnish

Drain spaghetti and place in a large mixing bowl; toss with olive oil.  Add the vinaigrette, tomatoes, pepperoni, and salad toppings.  Toss to coat well.

Transfer salad to serving bowl and garnish with Parmesan cheese.  Cover and chill for at least 2 hours before serving to chill thoroughly.  Before serving, toss again.  Serve with additional Parmesan cheese, if desired.

PEPPERONI CHIPS

They sell these in the Italian restaurant at the sports complex where my granddaughter plays volleyball.  So simple and easy.  Great snacks as you get all the oil and grease out of the pepperoni.  Quantities not given as you can make as many or as few as you want.

On a microwave-safe plate put down a double layer of paper towels.  Spread pepperoni slices out in a single layer.  Microwave 1 to 1 1/2 minutes until the pepperoni is crisp.  Remove from the plate to another plate lined with a paper towel.  Sprinkle with grated Parmesan cheese, if desired.  Arrange on serving platter.

SPINACH & SHRIMP FETTUCCINE

1 lb pkg fettuccine, uncooked

1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese

Cook the fettuccine according to the package directions.

While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt.  Add the shrimp, tomatoes, Italian seasoning, and the salt.  Saute about three minutes until the shrimp turns pink.  Drain the fettuccine and add to the skillet; toss to coat.

Before serving, sprinkle with the Parmesan cheese.

Yield: 8 servings

File photo

CRUNCHY PEA SALAD

1 pkg (-oz) frozen peas, thawed

1 can (8-oz) sliced water chestnuts, drained
1/2 cup diced red radishes
1/2 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 tsp dill
1/2 tsp garlic powder
1/2 tsp poppy seeds

In a large bowl combine the peas, water chestnuts, radishes, red bell pepper, and onion.

In a small bowl combine the mayonnaise, dill, garlic powder, and poppy seeds until well blended.  Pour dressing over the vegetables and toss gently to coat well.

To serve, line a serving bowl with lettuce leaves and place the pea salad in the lettuce leaf bed.

This is an old TOH recipe I have had for over a decade.

ONION & APRICOT CHOPS

4 (1/2" thick) boneless pork chops

1 tbsp butter
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water

In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides.  Add the onion and apricots.

In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet.  Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.

Remove the pork chops and keep warm.  Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet.  Bring to a boil; cook while stirring for a couple of minutes until thickened.  Spoon sauce over the pork chops to serve.

I got this recipe and photo from Taste of Home many years ago.

ASPARAGUS WITH BACON AND ONION

1 1/2 lbs fresh asparagus, trimmed

2 tbsp olive or canola oil
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 strips of bacon, diced
1 medium onion, chopped
2 tbsp cider vinegar
1 tsp sesame seeds, toasted

Place the asparagus in a 15 x 10-inch baking dish or pan.  Drizzle with the oil; sprinkle with half the salt and half the pepper.  Bake at 400 degrees for 10 to 15 minutes until lightly browned.

While asparagus bakes, in a small skillet cook the bacon over medium heat until crisp.  Remove to paper towels; drain, reserve 2 teaspoons of the drippings.

Saute the chopped onion in the reserved drippings until tender.  Remove from heat and stir in the vinegar, bacon, and the rest of the salt and pepper.

Transfer the asparagus to a large shallow bowl and top with the warm bacon dressing.  Toss gently to coat; sprinkle with the sesame seeds.

Yield: 4 servings

Photo and recipe from an old TOH.

BUTTERMILK SOUR CREAM FROSTING

3/4 cup butter, softened

3/4 cup sour cream
1 1/2 tsp vanilla extract
8 cups confectioners' sugar
buttermilk to made spreading consistency

In a large mixer bowl combine the butter, sour cream and vanilla extract.  Beat on medium speed for about 30 seconds.  Gradually beat in the confectioners' sugar.  Gradually add small amounts of buttermilk until frosting reaches the desired consistency.

Use to frost and/or fill your favorite cake recipe.

Yield: 4 1/2 cups

File Photo for reference only.

YUMMY GOLDEN GARLIC BREAD

3/4 cup butter, softened

1/2 cup mayo
1 pkg (12-oz) shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
2 garlic cloves, minced
1 large loaf French bread, cut in half lengthwise

In a small mixing bowl beat the butter and mayo until blended together.  Stir in both cheeses, onions, Italian seasoning, and garlic.  Spread over the cut sides of the bread.

Place bread pieces side-by-side on an ungreased cookie sheet.  Broil 4 to 6-inches from the heat for 3 to 5 minutes until the topping is lightly browned and bubbly.  Cut into serving size pieces.

Serves 6.

This is the file photo.

PEACHY ORANGE CHICKEN WITH RICE

4 (1 lb total) boneless, skinless chicken breast halves

1 tbsp canola oil
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving

In a large nonstick skillet over medium heat, melt the butter with the oil.  Add the chicken and cook until browned on both sides.  Remove the chicken and keep warm.

To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet.  Stir well to blend.  Bring to a boil and cook for for a couple of minutes.

Reduce the heat and return the chicken to the skillet.  Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.

Serve the chicken and sauce over the rice.

Yield: 4 servings
Note: This is my adaptation of a recipe I saw in a Taste of Home years ago.