MONNIE'S TUNA SALAD

1 large can tuna, drained

1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles

Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.

file photo for reference only - not this exact recipe

HOOSIER OLD-FASHIONED SUGAR COOKIES

1 cup unsalted butter, softened to room temperature

1 cup canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
4 cups all-purpose flour
1 tsp cream of tartar
1 tsp salt

Preheat oven to 375 degrees. 

In a large bowl combine the butter, oil, granulated and powdered sugars, mixing until creamy.  Add the eggs and vanilla.

In a separate large bowl combine the flour, baking soda, cream of tartar, and salt; add to the butter mixture and blend together well.  Using your hands, shape the dough into small balls and place on ungreased cookie sheets.  Using a glass bottom that has been dipped in water ten into colored sugar, flatten each cookie.  Bake 10 to 12 minutes just until lightly browned.

file photo for reference

QUICK & EASY SPINACH-CHEESE OMELET

2 large eggs

2 tbsp water
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper

Using a blender or small food processor, process the eggs and water until blended.

Melt the butter in an 8-inch nonstick skillet.  Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted.  Add the egg mixture and salt to the skillet.  As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath.  Cook until almost set; about a minute.  Cover and cook for another minute.  Sprinkle with the cheese and the pepper; fold in half to melt cheese.  Using a large spatula, slide the omelet onto serving plate.

Serve with buttered toast and fresh berries for a yummy meal.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.

CHOCOLATE, CHOCOLATE CHIP, OAT COOKIES

2 cups semisweet chocolate chips, divided

1 stick butter, softened
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt

Preheat oven to 375 degree.

Melt 1 cup of the chocolate chips in a small saucepan and set aside.

Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract. 

Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well.  Stir in the remaining cup of chocolate chips. 

Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375 degrees 8 to 10 minutes or just until set.  Do not overbake these cookies; the centers will still look soft when cookies are done baking.  Cool for a minute on the cookie sheets then transfer to wire racks to cool completely.  Store in a tightly covered container.

Yield: 3 dozen cookies of 97 calories each.

File photo of this cookie.

CHEESEBURGER WITH TOMATOES & GREEN CHILIES

1 1/2 lb lean ground beef

6 slices your favorite cheese
6 multi-grain buns, toasted if desired
1 can (10-oz) diced tomatoes & green chilies, drained

Shape beef into 6 patties.

Grill 7 to 9 minutes per side or until done to 160 degrees.  Top with cheese slices and continue to grill until cheese starts to melt.

Place burgers on bottom half of buns and top with the tomatoes & chilies then the top half of the buns.

NOTE: Burgers can be cooked in a skillet on the stovetop on medium heat until done as above.  Continue as directed above.

file photo

HAM-IT-UP CRESCENT SNACKS

1 can (8-oz) crescent rolls

4 thin slices ham (approx 4" x 7")
4 tsp prepared mustard
1 cup shredded Swiss (or your choice) cheese
2 tbsp sesame seeds
1 tbsp melted butter for brushing

Preheat oven to 375 degrees.

Unroll crescent dough into 4 rectangles.  Press perforations to seal.  Place a ham slice on each rectangle and spread each with 1 teaspoon of the mustard.  Sprinkle the cheese over the ham and mustard. 

Starting at the shortest side, roll up and press edges together to seal.  Brush lightly with the melted butter and coat the rolls with the sesame seeds.  Cut each roll into 5 equal slices and place on an ungreased baking sheet.

Bake at 375 degrees for 15 to 20 minutes until lightly browned.

Yield: 20 appetizers or snacks

File Photo

SHRIMP QUINOA SALAD

1/2 cup uncooked quinoa

1 cup water
1/2 lb large shrimp, peeled, cooked
2 1/2 cups snow peas, steamed, cut large ones in half
1 tsp minced fresh dill weed
2 tbsps minced fresh chives
3 tbsps fresh-squeezed orange juice
1 tsp lemon juice
1 tbsp white-wine vinegar
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper
4 dill sprigs for garnish, if desired

Place the quinoa in a fine mesh strainer and hold under cold running water until the water runs from strainer clear.  This will take about a minute; drain well.

In a small saucepan bring the water to a boil and stir in the quinoa.  Turn heat to low and simmer for 15 minutes or until the quinoa has absorbed the water and is tender.  Fluff with a fork and set aside to cool.

Fluff the quinoa again and place in a serving bowl.  Add the cooked shrimp, steamed snow peas, dill and chives; gently toss together well.

In a cup, combine the juices, vinegar, oil, salt and pepper; pour over the salad.  Toss gently to coat well. Garnish with dill sprigs, if desired.

Yield: 4 servings

file photo

CHOCOLATE POTS DE CREME

2 cups (12-oz pkg) milk chocolate chips

1/2 cup light cream
1/2 tsp vanilla
whipped cream for garnish, optional

In a medium microwave-safe bowl, pour the chocolate chips and the cream together.  Microwave on high for 1 minute, just until the chips are melted and mixture is smooth when stirred.  Stir in the vanilla.
Pour into 6 to 8 demitasse cups or tiny dessert dishes.  Cover with plastic wrap and refrigerate until firm.

To serve, top with a dab of whipped cream, if desired.

This is a HERSHEY'S recipe.

FRENCH ONION TOMATO SOUP

This is an old recipe from a tomato recipe book many years ago.

4 cups thinly sliced onions

1 garlic clove, minced

2 tbsp butter or margarine

1 can (46-oz) tomato juice

2 tsp beef bouillon granules

3 tbsp lemon juice

2 tsp dried parsley flakes

2 tsp brown sugar

6 slices French bread, toasted

2 cups (8-oz) shredded mozzarella cheese

In a large saucepan, sauté onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top each with a slice of the bread and sprinkle with the cheese. Broil 4 to 6-inches from the heat, 2 to 3 minutes or until cheese is bubbly.

Yield: 6 servings

Old TOH recipe and photo

BEAN COUNTER CHOWDER

1/2 cup chopped onion

2 garlic cloves, minced

1 tbsp vegetable oil

1 medium tomato, chopped

2 cans (14 1/2-oz each) chicken broth

1 3/4 cups water

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp celery flakes

1/4 tsp black pepper

3 cans (15 1/4-oz each) great northern or pinto beans, rinsed and drained

1 cup uncooked elbow macaroni

1 tbsp minced parsley

In a large saucepan, saute onion and garlic in the oil until tender. Add tomato and simmer 5 minutes. Add the broth, water and seasonings. Bring to a boil and cook 5 minutes. Add the beans and macaroni, return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until the macaroni is tender. Sprinkle with parsley.

Yield: 8 servings (2 quarts)

TOH Photo