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

 

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SKILLET SHRIMP AND ORZO

1 tsp lemon zest

2 large cloves garlic, grated, divided

3 tbsp olive oil, divided

Kosher salt

1 lb large peeled and deveined shrimp

1/2 tsp red pepper flakes

1/2 cup dry white wine (or chicken broth)

1 cup orzo

1 can (28-oz) whole peeled tomatoes

1/2 cup water

1/2 cup flat-leaf parsley, chopped

2-oz feta cheese, crumbled

In a medium bowl, combine lemon zest, half of garlic, 1 tablespoon oil and 1/2 tsp salt. Add shrimp and toss to coat; let marinate.

Meanwhile, in a large skillet, heat red pepper flakes and remaining garlic and 2 tablespoons oil on medium until sizzling. Stir in wine and simmer 1 minute. Stir in orzo to coat, then the tomatoes and their juices (crushing with your hands) and water. Simmer, covered, stirring occasionally, until orzo is just barely tender, 8 to 10 minutes. Add the shrimp and cook, covered, until opaque throughout, 3 to 5 minutes. Sprinkle with parsley and feta.

Yield: 4 servings

recipe and photo Woman's Day 2024

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

File Photo

QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or another brand of hazelnut spread

1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse. 

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CREAMY ZUCCHINI CELERY SOUP

3 green onions, sliced thin

2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes (may substitute chicken bouillon cubes)
1/2 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
Sour cream for garnish, optional

In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Garnish each bowl with sour cream before serving, if desired.

Yield: 6 servings.

 

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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

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PENNE PASTA WITH FRESH TOMATO SAUCE

1 tbsp olive or coconut oil

1 small red onion, chopped very fine
1 garlic clove, minced
1 1/4 lbs fresh cherry tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper
8-oz whole-wheat penne pasta
4 tbsp grated Parmesan cheese
6 fresh basil leaves, thinly sliced

Heat the oil in a large saucepan over medium heat. When the oil is hot add the onion and sauté about 5 minutes until tender. Add the garlic and cook, stirring constantly, until fragrant - about half a minute.

Stir the tomatoes into the saucepan along with the salt and pepper; cook while stirring occasionally, until the tomatoes soften and the sauce is slightly thickened. This will take about 10 minutes.

Transfer the sauce to a bowl and keep warm.

In a large saucepan cook the penne according to the package directions. Drain in a colander and return to the pan.

Add the sauce to the penne along with half the Parmesan cheese and the basil; toss to combine well.

To serve, sprinkle with the remaining Parmesan.

Yield: 4 servings

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TOWN HOUSE CRACKER CHICKEN CASSEROLE

This recipe is a family favorite of an Indiana facebook friend. She has had lots of requests for it so I am sharing it here for those who would want it.

4 chicken breasts cut in chunks

2 cans cream of chicken soup
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth

Cook chicken breast in a skillet with oil until thoroughly cooked. Set aside and spray 13 x 9 inch baking dish with pan.

1st Layer: Melt 1 stick butter. Add poppy seed and Town House crackers. Place 1/2 of cracker mixture in baking dish, saving the rest for the top layer.

2nd Layer: Mix the chicken with the soup, sour cream, chicken broth and 1/2 stick butter. Place on 1st layer.

Sprinkle the rest of the cracker mixture on top add additional poppyseeds. Bake at 350 degrees until golden brown, approximately 35-45 minutes. (This can be made ahead of time and refrigerate until ready to bake.)

file photo, not exactly this recipe

 

HOMEMADE MAYONNAISE

This recipe works best when you use a food processor. Don't mess with the basic ingredients but feel free to use flavored vinegars, use garlic for some of the mustard, etc. But remember this, if you use mayo to make a cake or other sweets, you may want to keep the mayo more subtle by eliminating or reducing the Tabasco sauce and paprika. Feel free to play with this recipe to suit your taste and occasions you will be using the mayo.

1/2 cup extra-virgin olive oil

2 extra-large eggs

1 tbsp sugar

2 tsp salt

2 tsp ground yellow mustard

1/8 tsp paprika

6 dashes Tabasco sauce

2 cups sunflower oil

2 tbsp white vinegar

1 tbsp lemon juice

1 tbsp water

All ingredients should be at room temperature.

In the bowl of a food processor, pulse the olive oil, eggs, sugar, salt, mustard, paprika and Tabasco until combined. With the processor running, slowly drizzle in 1 cup of the sunflower oil in a thin stream. Turn off the processor and pour in the vinegar, lemon juice, and water.

Turn the processor back on, and after the acids and water are just blended (after a few seconds), add the remaining cup of sunflower oil.

Place the mayo into a storage jar, refrigerate and enjoy.

file photo for reference

SALSA PORK CHOPS

6 boneless pork loin chops (6-oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro

Sprinkle the salt and pepper over the pork chops.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.

Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.

Allow chops to stand 5 minutes before serving.

To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.

My version of an old TOH recipe. The picture is from TOH.