AVOCADO EGG SALAD

2 tbsp mayonnaise

2 tbsp sour cream
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp hot pepper sauce
2 avocados, peeled, pitted, chopped
1 cup chopped tomatoes
1/2 cup chopped red onion
6 hard-cooked eggs, chopped
1/4 cup chopped fresh cilantro or parsley
Assorted lettuce leaves, optional
Pita bread pockets, optional

In a large bowl combine the mayonnaise, sour cream, lemon juice, salt, and hot pepper sauce.  Add the avocados, tomatoes, onion, eggs, and cilantro or parsley; toss gently until well combined.

Cover dish and refrigerate until serving time.

Serve on a bed of lettuce or spinach leaves or stuffed in pita pockets for sandwiches.

In this picture it is made without the tomatoes since it is used as sandwiches. Personally, I want the tomatoes.

CREAMY TOMATO BASIL SOUP

2 stalks celery

1 small onion
2 garlic cloves
1/2 cup butter, cubed & divided
2 cans (28-oz size) crushed tomatoes
1 can (14.5-oz) chicken broth
1/2 cup fresh basil leaves, chopped
1 pkg (8-oz) low-fat cream cheese, softened
3 tbsp light agave nectar
salt to taste
pepper to taste
fresh basil for garnish, if desired

Place the celery, onion, and garlic in a food processor; pulse on high for 10 seconds until pureed.  Pour puree into a large saucepan but do not rinse food processor.  Add half the butter to the saucepan; cook over medium heat for about 10 minutes or until fragrant.  Stir in the tomatoes and broth; add half the chopped basil.  Bring mixture to a boil while stirring often.  Cover the pan and reduce the heat to medium-low.  Simmer mixture for 15 minutes, stirring occasionally.

Cut the cream cheese into cubes and place in the food processor with 1 cup of the hot soup.  Process on high until cheese is dissolved, about a minute.  Add cream cheese mixture, agave nectar, and remaining basil and butter.  Stir until combined.  Add salt and pepper to taste.

Serve immediately garnished with fresh basil, if desired.

Yield: 8 cups

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EASY FRUIT BARS WITH POWDERED SUGAR DRIZZLE

1 1/4 cups all-purpose flour

1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp almond extract (vanilla is okay if you don't have almond)
3 large eggs
1 cup chopped nuts
1 cup chopped dates
1/2 cup chopped maraschino cherries, well drained
1 pkg (6-oz) semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking pan; set aside.

In a large mixer bowl combine the flour, sugar, baking powder, salt, almond extract, and eggs.

Stir the nuts, dates, cherries, and chocolate chips into the flour mixture until blended. Spread the dough into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until light brown.  Allow to cool and drizzle with powdered sugar drizzle (below), if desired.

Cut into 36 bars.

Powdered Sugar Drizzle:

1 cup powdered sugar

1 1/2 tbsps milk

1 tsp vanilla extract

Mix all together and drizzle over bars.

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MINI MEATBALLS AND SAUCES

One of my old "metal" recipe box cards that I have had most of my married life (47 years). You can click on the pictures for easier reading.

PAN-SEARED SALMON FILLETS

4 (1-lb total) salmon fillets

1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tsp olive or canola oil
1 tsp butter
thinly sliced fresh mint for garnish if desired

Sprinkle the salmon with the salt and pepper.

Place the oil and butter in a large nonstick skillet over medium-high heat until hot.  Add the salmon fillets to the hot skillet and cook approximately 6 minutes, turning to brown each side.

Reduce the heat to medium and cook salmon another 3 minutes or just until it flakes easily with a fork.

To serve, garnish with the sliced mint, if desired.

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QUICK FETTUCCINE CACCIATORE

Another old Kraft recipe for all you chicken lovers.

1/2

lb.  fettuccine, uncooked

2

tsp.  oil

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

cup  each green pepper strips and sliced fresh mushrooms

1

can  (14-1/2 oz.) diced tomatoes, undrained

1/4

cup  KRAFT Zesty Italian Dressing

1/2

cup  KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

1/2

cup  chopped fresh basil

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.

DRAIN pasta. Toss with chicken mixture; top with cheese and basil.

MARINADE FOR BEEF SHISH-KABOBS

This marinade goes together quickly but beef needs to marinate for 6 hours for best results.  I have had this recipe since the 1970s.

1 cup wine vinegar
1/4 cup oil
1 tsp salt
1 tsp thyme
1 tsp prepared mustard
1/2 tsp pepper

Combine mixture and pour over 1 1/2 lb beef cubes for kabobs.  Cover and refrigerate for 6 hours.

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VEGETABLE SQUARES APPETIZER

1 pkg refrigerated crescent rolls

1 carton (8-oz) sour cream
3-oz cream cheese, softened
1 pkt dry Hidden Valley Ranch Dressing Mix
Fresh veggies such as broccoli, carrots, cauliflower, tomatoes, etc for topping

Lay crescent rolls out flat on a cookie sheet and press together to form a rectangle; bake as directed on package.

Mix the sour cream, cream cheese, and dressing mix all together until well blended.  Spread on the baked rolls.  Top with an assortment of fresh chopped veggies.  Cut into squares to serve.

NANNI'S TACO SOUP

I got this recipe at my local library years ago.  I have no idea who Nanni is/was!

1 lb ground beef
1 can black beans
2 cans pinto beans
2 cans Rotel tomatoes
2 cans diced tomatoes
2 cans corn
1 small yellow onion, diced
1 packet taco seasoning

Brown the ground beef in a skillet and drain well, return beef to skillet and add the onions; saute with beef until onions are transparent.  Add the taco seasoning (whole packet or to suit your taste); stir to mix together well.

Stir in the Rotel and diced tomatoes, drained black beans, pinto beans, and corn.  Simmer until the flavors are blended and the mixture is slightly thickened.

If desired, garnish with sour cream, shredded cheddar cheese, broken tortilla chips, etc.

FROZEN ROOT BEER FLOAT PIE

When I saw this recipe on a friend's post I knew I had to make it for my grandkids who love root beer floats!  To the best of my knowledge the credit for this recipe goes to Spending With Pennies.

Note: This is a Quick Fix Recipe that does require 8 hours freezer time!

1 carton (8-oz) frozen whipped topping, thawed
3/4 cup cold root beer
1/2 cup milk
1 pkg (4-serving size) instant vanilla-flavored pudding mix
root beer extract (amount to suit taste as strength varies per brand)
1 graham cracker pie shell
8 maraschino cherries, drained completely on paper towels

In a large bowl combine the root beer, milk, and pudding mix; mix with wire whisk until it begins to thicken.

Fold in the root beer extract and half the whipped topping.  Spread the mixture into the pie shell.  Refrigerate for 5 minutes then top with the remaining half of the whipped topping.

Cut the pie into 8 wedges (this makes cutting the frozen pie easier).  Top each wedge with one of the cherries.

Cover pie and freeze overnight or 8 hours.

Serve frozen.