ALMOND ICED TEA

2 tbsp sweetened Lipton Tea Mix

1 tub Crystal Light Lemonade
1 tsp Almond extract
2 quarts water

Mix all ingredients together and serve over ice.

BLACK BEAN VEGGIE CHILI

1 large yellow onion, chopped

1 tbsp canola oil
1 can (28-oz) whole tomatoes, undrained, coarsely chopped
2/3 cup picante sauce (your choice according to taste)
1 1/2 tsps ground cumin
1 tsp salt
1/2 tsp basil
1 can (16-oz) black beans, rinsed and drained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup cubed zucchini
1 cup cubed yellow squash
shredded cheese, for garnish
sour cream for garnish, optional
chopped green onion for garnish, optional
tortilla chips for serving, optional

In a Dutch oven or a large saucepan, cook the onion in the oil under tender; add the tomatoes, picante sauce, and the seasonings.  Cover pan and simmer mixture for 5 minutes.

Stir in the beans, peppers, zucchini, and squash; cover and simmer until veggies are tender, probably about 15 minutes.

Ladle into serving bowls and sprinkle with the shredded cheese.  Add a dollop of sour cream, if desired.

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LEMON SPONGE PIE

1 (9-inch) unbaked pastry shell

3 eggs, separated
1 can (14-oz) Sweetened Condensed Milk
1/3 cup lemon juice
2 tbsps flour
2 tsps grated lemon rind
Yellow food coloring, optional

Preheat oven to 375 degrees.

Bake pastry shell 10 minutes; remove from oven.  Reduce oven temperature to 350 degrees.

In a large mixer bowl combine all the remaining ingredients except the egg whites; mix well. In a small mixer bowl, beat egg whites until stiff but not dry; fold into the lemon mixer until blended. Pour into the pie shell.

Bake at 350 degrees 25 minutes or until set. Remove from oven and cool before cutting to serve.

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ORZO SALAD

2 1/2 cups uncooked orzo pasta (about 1 lb)

1 can cannellini beans, rinsed and drained (or garbanzo beans)
3 medium-size tomatoes, finely chopped
1 English cucumber, finely chopped (or 1 zucchini, finely chopped)
2 cups crumbled feta cheese
1 1/4 cups pitted Greek olives, chopped
1 medium yellow bell pepper, chopped fine
1 medium green bell pepper, chopped fine
1 cup fresh mint leaves, chopped
1/2 medium-size red onion, finely chopped
1/2 cup lemon juice
2 tbsp olive oil
1 tbsp grated lemon peel
3 garlic cloves, minced
1/2 tsp freshly ground black pepper

Cook the orzo according to package directions; drain and rinse with cold water. Drain again.

In a large bowl, combine the rest of the ingredients. Stir in the orzo and refrigerate until serving time.

Yield: Serves 8.

An old TOH recipe and photo

WATERGATE CAKE AND ICING

1 box (2-layer size) white cake mix

1 box (4-serving size) instant pistachio pudding mix
3 eggs
1 cup canola oil
1 cup club soda
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl combine the dry cake mix and pudding mix.  Add the eggs, oil, and club soda, blending until well combined.  Stir in the chopped nuts.

Bake in a greased and floured 9 x 13-inch baking pan for 35-40 minutes at 350 degrees.

ICING:
1 packet Dream Whip
1 box instant pistachio pudding mix
1 1/4 cups milk

Combine all ingredients in mixing bowl and beat until stiff.  Spread on cooled cake.

FILE PHOTO FOR REFERENCE

CAULIFLOWER CASSEROLE

I love cauliflower and this is a tasty recipe I got from a friend.  This makes a good potato replacement side dish.  My friend directed me to the Louanne's Kitchen for this recipe.

Loaded Cauliflower Casserole 
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.  
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

BAKED CHEESY CRAB DIP

1 block (8-oz) cream cheese, softened

1/3 cup mayonnaise
1/3 cup milk
2 tbsps chopped fresh dill
1 tsp Worcestershire sauce
1/4 tsp garlic salt
3/4 lb imitation crab meat, chopped coarsely
6 tbsps grated Parmesan cheese
fresh veggies or whole-grain crackers for dipping

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick cooking spray; set aside.

Combine the cream cheese, mayonnaise, milk, dill, Worcestershire sauce, and garlic salt in a large bowl; fold in the crabmeat.  When well combined, spoon into the prepared pie pan.  Sprinkle the Parmesan cheese over the top.

Bake for 25 to 30 minutes at 350 degrees.  Allow to cool slightly before serving.

If desired, sprinkle with some fresh dill for garnish.

Note: This is a recipe I got from an old Family Circle Magazine.  Family Circle Magazines have been one of my favorite places to get recipes for 50 years!

EASY BEEF & BROCCOLI OVER NOODLES

3/4 -1 lb boneless beef sirloin

1 tbsp canola oil
1 garlic clove, minced
2 cups broccoli florets
1 medium onion, cut into wedges
1 can (10 3/4-oz) condensed cream of broccoli soup
1/4 cup water
1 tbsp soy sauce
Hot cooked noodles for 4
Cherry tomatoes for garnish, if desired

Slice the beef across the grain into thin strips.

In a 10-inch skillet over medium-high heat, heat the oil.  Add the steak strips and garlic; cook until browned. Add the broccoli and onion; cook 5 minutes, stirring often.

Stir in the soup, water, and soy sauce; heat to boiling.  Reduce the heat to low, cover, and cook 5 minutes or until the broccoli and onion are tender.

Serve over the hot noodles; garnish with the tomatoes, if using.

SAUSAGE RIGATONI

1 pkg (approx 20-oz) mild Italian sausage links, coin sliced

1 pkg rigatoni pasta
3 tbsp olive or canola oil
2 garlic cloves, minced
1 large red bell pepper, seeded & minced
1 jar (26-oz) your favorite pasta sauce
2 tbsps fresh chopped parsley

Cook sausage according to the package directions and keep warm.

Cook the pasta according to package directions, drain and keep warm.

In a large skillet saute the garlic in the oil for about half a minute then add peppers and cook until crisp-tender.

Add the sausage and pasta sauce to the skillet and heat until sauce is heated through.  Mix with the pasta, sprinkle with the parsley and serve warm.

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CORNED BEEF SANDWICH WITH COLESLAW

I was cleaning out some old recipe files and came across this 1984 recipe.  I have never made it so don't know how good it is but I thought you might enjoy seeing it before I tossed it.

CHICKEN AND BLACK BEAN CASSEROLE

1 can (15-16 oz) no-salt-added whole kernel corn, drained

1 can (15-oz) black beans, rinsed and drained
1 cup salsa verde
1/2 tsp ground cumin
1/2 tsp ground coriander
1 pkg (22-oz) grilled and fajita ready chicken breast strips
1 cup shredded Mexican-blend cheese
1/3 cup crushed baked tortilla chips, optional

Preheat oven to 350 degrees.
Lightly spray a 2-quart casserole dish with cooking spray.

Combine the corn, beans, salsa, spices, chicken and 3/4 cup of the cheese; transfer to the prepared casserole dish.

Bake at 350 degrees 30 minutes or until bubbly. Sprinkle the remaining cheese over the top of the casserole and bake another 5 minutes.

Remove from oven and sprinkle with the chips, if using. Omit the chips if you have serious blood sugar problems.

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SPICY BAKED BEANS

1/4 cup packed brown sugar

1/4 cup ketchup

2 tablespoons prepared mustard

1 tablespoon molasses

1 clove garlic, finely chopped or 1/8 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

10 slices bacon (about 8 oz.)

1 small onion, chopped

1 large stalk celery, chopped

2 cans (16 oz.) pork and beans Preheat oven to 350 degrees. In a small bowl combine the brown sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne and black peppers. In a large skillet cook the bacon until crisp.  Remove bacon and drain on paper towels. Discard all but 3 tablespoon of the bacon drippings.  Cook the onion and celery in the reserved bacon drippings for a few minutes just until tender. Lightly spray a 2-quart casserole dish with nonstick cooking spray; crumble the bacon over the bottom of the casserole dish.  Stir in the remaining ingredients. Bake at 350 degrees for approximately 30 minutes until hot and bubbly. From bestdressedmeals.com

HAM AND CHEESE CHICKEN ROLLS

This is an old Campbell's Soup Recipe that I have changed a little.

4 (1 lb total) skinless, boneless chicken breast halves
4 thin slices cooked ham
4 thin slices Swiss cheese
2 tbsps canola oil
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
1/4 cup sliced green onions
1/8 tsp thyme
chopped fresh parsley for garnish, if desired

Using the end of a plate or a meat mallet, flatten the chicken breasts.

Place 1 slice of ham and 1 slice of cheese on each chicken piece. Starting at the narrow end, roll up the chicken jelly roll fashion.  Tuck in the ham and cheese if necessary and secure with toothpicks.  (BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING!)

In a 10-inch skillet over medium-high heat, heat the oil.  Add the chicken rolls and cook around 10 minutes until browned on all sides.  Spoon off fat.

Stir the soup and milk together in a small bowl until smooth; stir into the skillet.  Add the green onions and thyme.  Heat to boiling; reduce heat to low.  Cover skillet and cook another 10 minutes or until chicken is no longer pink and is cooked through.  Stir occasionally during cooking.

To serve, spoon sauce over rolls and sprinkle with the parsley, if desired.  Again, be sure to remove all toothpicks!

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MULTIPLE-HERB CHEESE SPREAD

1 brick (8-oz) cream cheese, softened

1/4 cup butter, softened
1 1/2 tbsps milk
1/4 tsp garlic powder
1/4 tsp ground savory
1/8 tsp ground oregano
1/8 tsp dried dill weed
1/8 tsp dried basil
1/8 tsp ground black pepper

Combine all ingredients in small mixer bowl and beat until well blended.

Should be stored in refrigerator in an airtight container.

Serve with an assortment of whole-grain crackers.

Yield: 1 1/3 cups

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HOMEMADE MEAT SEASONING

I got this recipe from an old book on food gifts.  This does make a nice gift but it is also great to have at home and goes especially good on grilled burgers, steaks, pork, chicken, etc.

1/2 cup firmly packed brown sugar
2 tbsp ground cumin
2 tbsp chili powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp black pepper

Combine all the ingredients in a small bowl, blending together well.

Store in an airtight container.

Makes approximately 1 1/4 cups.

To use: Generously sprinkle seasoning on meat a couple of hours before cooking.  Put meat in the refrigerator to allow it to absorb the flavors in the spices.  Grill, broil, bake, as desired.

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PEACH FREEZER JAM

1 bag (16-oz) frozen peach slices, thawed

1 pkg (3-oz) peach-flavored gelatin
2 tbsps lemon juice
1/2 tsp ascorbic powder (used to preserve the fruit color)
4 1/2 cups granulated sugar
3/4 cup water
1 pkg (1 3/4-oz) pectin powder

In food processor combine peach slices, gelatin, juice, and ascorbic acid; pulse until peaches are finely chopped.

In a large bowl combine the sugar and peach mixture; allow to stand for 10 minutes.

In a 1-quart microwave-safe bowl or measuring cup, combine the water and pectin powder; microwave on high for 2 to 2 1/2 minutes or until mixture boils.  Microwave another 45 seconds; stir then microwave another 15 seconds.  Stir mixture then pour the hot water/pectin mixture into the fruit mixture and stir for 3 minutes.

Pour the jam into clean jelly jars to within 1/2-inch of the top.  Wipe off the lips of the jars then screw on the lids.  Allow jam to set at room temperature for 24 hours before storing in the freezer.

To use, remove from the freezer and place in the refrigerator an hour before serving time.

Notes:

• It is okay to refreeze this jam.
• Will keep up to 3 weeks in the refrigerator.
• May be kept in the freezer for a year.

Yield: approximately 6 1/2 cups

CUCUMBER-GARLIC DIP

1 large cucumber, peeled and quartered

8-oz cottage cheese

1 block (8-oz) cream cheese, softened

1 cup chopped pecans

1 pkg dry Ranch salad dressing mix

2 tsps garlic powder

2 tsps onion powder

Fresh veggies and/or crackers for serving

Using a blender or food processor, combine all ingredients except the veggies and/or crackers, processing until cucumber and pecans are pureed.

Remove dip to a bowl with a lid, cover and refrigerate until chilled.

Serve with fresh vegetables and/or whole-grain crackers.

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Yield: Approximately 3 1/2 cups of dip.

MICROWAVE ROCKY ROAD FUDGE

4 1/2 cups sifted powdered sugar

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup milk
1/4 tsp salt
1/2 cup coarsely chopped pecans
1/2 cup miniature marshmallows
1 tsp vanilla extract

In a large microwave-safe bowl combine the powdered sugar, butter, cocoa powder, milk, and salt. Microwave the mixture on high for 2 to 2 1/2 minutes until the butter is melted.

Add the pecans, marshmallows, and vanilla, stirring until well blended.

Pour the mixture in the prepared pan and refrigerate for about an hour or until fudge is firm.

To serve, cut into 1-inch squares.

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Yield: Approximately 1 1/2 pounds.
Store in an airtight container.

GINGER CHICKEN STIR-FRY

3 tbsp canola oil, divided

1 lb boneless skinless chicken, cut into strips
4 cups cut up vegetables (broccoli, carrots, celery, or your choice)
1 garlic clove, minced
1 can 10 1/2-oz) condensed low-fat chicken broth
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp ground ginger
Hot cooked Chinese rice noodles
Toasted sliced almonds for garnish

In a wok (or large skillet) over medium-high heat, heat 2 tablespoons of the oil until hot.  Add half of the chicken and stir-fry until browned and no longer pink in the center.  Remove from skillet and repeat with the other half of the chicken. Remove and add to the other chicken.

In the same wok, add the other tablespoon of oil, the vegetables and the garlic; stir-fry until crisp tender.

In a small bowl, stir together the broth, cornstarch, soy sauce, and ginger until smooth.  Add the skillet along with the chicken and cook until the mixture boils and thickens.  Stir constantly during this time.

Serve over the noodles and garnish by sprinkling the almonds over the top.

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