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.

TORTILLA CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE

Sauce:

1/4 cup mayonnaise

1/4 cup buttermilk

2 tbsp chopped fresh cilantro

2 tsp red taco sauce

1 tsp freshly squeezed lime juice

1/4 garlic powder

1/4 tsp kosher salt

1/8 tsp dried oregano

1/8 tsp cumin powder

In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until serving time.

Tenders:

4 taco-size corn tortillas

4 tbsp all-purpose flour (I recommend white whole wheat)

3/4 tsp ground cumin

1/2 tsp salt

2 large egg whites, lightly beaten

1 tbsp milk

1 1/2 lb chicken tenders

1/4 cup canola or olive oil

Tear the tortillas into pieces and add to a food processor. Process until tortillas turn into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.

Dip the tenders into the egg white mixture and te

hen into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the tenders and cook until they have a crispy golden exterior and are cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.

file photo for reference only

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.

MINI CRAB CAKES WITH CAJUN SAUCE

1/2 cup unsalted butter, divided

1 lb fresh lump crabmeat, drained and picked over (not jumbo lump)

1 large egg, lightly beaten

3 tbsp chopped fresh chives + more for garnish

1/2 tsp lemon zest

1 1/2 tbsp fresh lemon juice, divided

1 1/2 cups panko breadcrumbs, divided

2 tsp kosher salt, divided

3/4 tsp black pepper, divided

1/2 cup mayonnaise

2 tsp Mexican-style hot sauce

1/2 tsp Cajun seasoning

1/4 cup oil olive, divided

24 large lettuce leaves 

Lemon wedges for garnish

Place 4 tablespoons of the butter in a small microwavable bowl. Microwave on high until melted, about 30 seconds. Gently stir together the melted butter, crabmeat, egg, chives, lemon zest, 1 tablespoon of the lemon juice, 3/4 cup panko breadcrumbs, 1 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Shape mixture into 24 (1 1/2-inch) cakes. Sprinkle the remaining panko onto a large plate and transfer the cakes, in batches, to the plate. Dredge both sides in the panko, pressing to adhere. Place the cakes on a baking sheet that has been lined with parchment paper. Cover and chill 15 minutes up to 8 hours.

Stir together mayonnaise, hot sauce, Cajun seasoning, and the remaining 1/2 tablespoon of the lemon juice, 1/2 tsp of the salt and1/4 teaspoon of the pepper in a bowl. Set the mixture aside.

Heat 2 tablespoons each of the butter and the oil in a large nonstick skillet over medium heat. Add half of the cakes and cook until golden brown and heated through, 3 to 4 minutes per side. Transfer cakes to a plate and tent with foil to keep warm. Wipe skillet clean and repeat the process with the remaining 2 tablespoons butter, 2 tablespoons oil, and the last half of the cakes.

To serve, place each cake on a lettuce leaf and top with about one teaspoon of the sauce. Garnish each with a sprinkle of the remaining chives and a lemon wedge. Serve immediately.

Older reicpe and photo from Southern Living.

NEW ORLEANS-STYLE SPICY BUTTER

 I first saw this recipe five or six years ago in a magazine article about Christmas celebrations in New Orleans, Louisiana. I believe she owned a popular restaurant there.

1 cup unsalted butter, softened

3 tbsp paprika

1 tbsp chili powder

1 tbsp ground cumin

1 1/2 tsp minced garlic

1 1/2 tsp smoked paprika

1 1/2 tsp cayenne pepper

1 1/2 tsp Worcestershire sauce

1 1/2 tsp sugar

2 dashes of hot sauce

Process all ingredients in a food processor about 10 seconds or until smooth. Place butter in a covered container and refrigerate. May be kept in the refrigerator unto to one month.

This is a file photo for reference only, not this exact recipe

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

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.

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. 

MEXICAN LASAGNA

1 lb lean ground beef, browned and drained

3/4 cup water
1 package (1.25-oz) taco seasoning mix
3/4 cup shredded Mexican-blend cheese
1/3 cup nacho cheese sauce
4 (8-inch) flour tortillas
1/3 cup enchilada sauce
Salsa, sour cream, sliced green onion for garnish, if desired

Preheat oven to 350 degrees.

After beef has been browned and drained with the skillet wiped clean with paper towels, return beef to skillet.  Add the water and the taco seasoning.  Cook, stirring, until thickened; remove from the heat.  Add half the shredded cheese and half the nacho cheese to the mixture and mix well.

Place 1 tortilla into a ungreased deep dish 9-inch pie plate.  Layer 1/3 of the meat mixture over the top.  Spread a fourth of the enchilada sauce over the meat mixture.  Repeat this process two more times.  You will have a 3 layer lasagna topped with the final tortilla.  Top with the remaining ingredients except garnishes.

Bake in the center of 350-degree oven, uncovered, for 15 minutes.  Remove from the oven and cut into wedges.  Serve with the garnishes for toppings, if desired.

Yield: 4 servings
This is an Ortega recipe and photo.

BELL PEPPER RELISH

1 large red bell pepper

1 large green bell pepper
1 large orange bell pepper
4 cups boiling water
3/4 cup white wine vinegar
1/2 cup granulated sugar
1 1/2 tsp mustard seeds
3/4 tsp kosher salt
1/4 tsp celery seeds

Remove the seeds from the peppers and dice peppers into 1/4-inch pieces; place into a large bowl that is heatproof.  Pour the boiling water over the peppers and allow to set for 5 minutes; drain.

In a medium saucepan over medium-high heat stir the vinegar, sugar, mustard seeds, salt, and celery seeds together until the sugar is dissolved.  Add the drained peppers to the pan and lower heat to simmer.  Simmer the mixture for approximately 12-14 minutes until almost dry.  Transfer to a glass jar, cover, and cool slightly.  Store in refrigerator for up to 2 weeks.

Yield: 1 1/4 cups

Great on hot dogs to give them your own gourmet touch!

file photo for reference

EASY BEEF-NOODLE SOUP

1 lb lean ground beef

1/2 cup chopped onion
2 cans (14.5-oz each) Italian-style stewed tomatoes
2 cans (10.5-oz each) beef broth
1 can (16-oz) mixed veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp freshly ground black pepper
1 cup medium egg noodles

In a medium skillet over medium-high heat, brown the ground beef with the onion stirring to break apart; drain well. 

In a large saucepan bring the tomatoes, broth, mixed veggies, oregano, salt, pepper, and drained beef to a boil.  Add the noodles and reduce the heat to medium.  Cover and cook for 10-15 minutes or until the noodles are tender.

Yield: 4 servings

file photo

SNICKERS BAR COOKIES

1 large roll of refrigerated chocolate chip cookie dough

5 to 6 Snickers candy bars, sliced into 1/4-inch slices

Preheat the oven to the temperature on the chocolate chip cookie dough package.

Press the dough onto the bottom of a 9 x 13-inch baking pan.  Bake according to directions on the dough package.

Remove from oven and immediately arranged the sliced candy over the top of the baked layer.  Return to the oven and bake only until the candy is softened enough to spread.  Remove from oven and spread the candy over the top of the crust.  Cool completely before cutting into 24 squares.

.

File photo used for reference only

CHICKEN DIP

2 cans (8-oz each) boneless chicken

1 (8-oz) pkg cream cheese, softened

1 packet dry ranch dressing mix

Mix chicken, cream cheese, and dry ranch dressing mix in a medium bowl. Mix well. Chill until serving time. Serve with assorted crackers and/or fresh vegetables.

file photo for reference

QUINOA WALDORF SALAD

Note: I recommend diabetics eat this salad as a side to a lean protein such as a skinless chicken breast half or a lean pork chop.

1/2 cup uncooked quinoa
1/2 cup quartered seedless grapes, red or green
1/3 cup chopped celery
1 small red apple, cored & chopped
1/4 cup toasted chopped walnuts
1/4 cup plain nonfat Greek yogurt
2 tbsp fresh orange juice
1 tsp honey
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup well drained mandarin orange sections
fresh mint leaves for garnish, if desired

Prepare the quinoa according to the package directions; place in a large bowl.  Gently mix in the grapes, celery, apple, and walnuts.

Using a wire whisk, combine the yogurt, orange juice, honey, salt and pepper in a small bowl; pour over the quinoa mixture and mix well.

Add the orange sections and mix gently.

Garnish with the fresh mint leaves, if desired.

 

TURKEY SLIDERS - SOUTHWESTERN STYLE

1 lb lean ground turkey

1 jar (16-oz) your favorite salsa
1 can (4-oz) diced green chiiles
1 large egg
1 pkg (1.25 oz) taco seasoning mix
16 slider buns or Hawaiian Sweet Rolls, warmed
4 slices American, each cut into quarters

Preheat grill to a medium-high heat.  Light brush with vegetable oil.

In a large mixing bowl combine the following: turkey, 1/2 cup of the salsa, chiles, egg, and taco seasoning mix; mix gently but thoroughly.  Divide into 16 equal portions and make portions into patties about 2-inches wide.

Place sliders on the hot grill and cook 3 to 4 minutes per side or until cooked thoroughly.

Top each with a slice of the cheese and serve on the warmed buns or rolls.

file photo

Serve with additional salsa and with jalapenos, if desired.

This recipe is one I adapted from an Ortega recipe. 

BANANA SHAKE

This shake recipe is from an older Prevention magazine. It is high in potassium which might make it a good way to start your day if you have high blood pressure. Many doctors believe that potassium may be good for patients with high blood pressure.

2 bananas, sliced

2 cups skim milk

2 cups low-fat vanilla yogurt

1 cup pineapple juice

1 tbsp honey

Place all ingredients in a blender and process until smooth. Serve immediately.

Yield: 4 servings

Per serving: 219 calories, .5g fat, 134 mg sodium, 763 mg potassium

file photo

CHICKEN IN POTATO BASKETS

This is a recipe I got from a 2021 Taste of Home magazine. I don't eat chicken so I can't comment on the recipe but I do know it is very well liked. Also, it won a blue ribbon in a TOH recipe contest.

4 1/2 cups frozen shredded hash brown potatoes, thawed

6 tbsp butter, melted

1 1/2 tsp salt

1/4 tsp pepper

Filling:

1/2 cup chopped onion

1/4 cup butter

1/4 cup flour (I suggest white whole wheat)

2 tsp chicken bouillon granules

1 tsp Worcestershire sauce

1/2 tsp dried basil

2 cups milk

3 cups cubed cooked chicken

1 cup frozen peas, thawed

In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz custard cups; set aside.

In a saucepan, sauté onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk and bring to a boil. Cook, stirring for 2 minutes or until thickened. Add chicken and peas. Spoon into the prepared crusts.

Bake, uncovered, at 375-degrees for 30-35 minutes or until crust is golden brown.

Yield: 6 servings

TOH photo

MUSHROOM STUFFED TOMATOES

6 medium tomatoes

1/2 lb sliced fresh mushrooms
2 tbsp butter
2 green onions, minced
salt and pepper to taste

Slice the tops off the tomatoes and scoop out the seeds.  Drain upside down on paper towels.

In a skillet, melt the butter and saute the mushrooms and onions until golden brown, 3-5 minutes.  Season with salt and pepper.  Fill the tomato cups with the mushroom filling.  Place upright in a baking dish and bake at 350 degrees for 12 to 15 minutes.

Yield: 6 servings.

file photo

EASY TACO-FLAVORED SNACK MIX

3 cups lightly salted peanuts

3 cups corn chips
3 cups spoon-size shredded wheat
2 cups lightly salted twisted pretzels
1 pkg (1 1/4-oz) Taco seasoning mix
1/2 stick butter, melted

Combine all the ingredients in a large bowl and toss to coat well.  Store in plastic zip-top food storage bags or airtight container.

Note: This makes great gifts for holidays, teachers, hostess gifts, etc.  Place in a cellophane bag and tie with a ribbon to match the occasion.  Always a hit!!  This is also a good snack to put in a large baggie or smaller ones for the little ones to have on car trips.

file photo

QUICK AND CRUNCHY COLESLAW

1 bag (1 lb) coleslaw mix*

1/2 cup sliced green onions
1/2 medium red bell pepper, cut into thin strips
1/4 cup slivered toasted almonds
1/4 tsp freshly ground black pepper
3/4 cup Italian Salad Dressing

In a large bowl toss the coleslaw mix, onions, bell pepper, almonds and pepper together until mixed. Add the dressing and toss to coat. Refrigerate at least an hour before serving.

Yield: approximately 10 servings

*Also works well using broccoli slaw instead of the coleslaw mix.

free clipart for reference only

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