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

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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

TUNA PATTY SANDWICHES

1 egg

1/2 tsp prepared mustard

1/4 cup dry breadcrumbs

1 can (6-oz) tuna, drained and flaked

1 tbsp canola or olive oil

2 sandwich rolls, split

In a bowl, combine the egg, mustard, breadcrumbs and tuna, mix together well. Shape into 4 patties (mixture will be soft). In a skillet over medium heat, fry the patties in the oil. Cook on both sides until lightly browned. Place two patties on each roll. Add condiments as desired.

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QUICK AND EASY THREE-CHEESE POTATO BAKE

2 2/3 cups chicken broth

2/3 cup milk

1/4 cup butter

1/4 tsp black pepper

2 2/3 cups mashed potato flakes

1/3 cup shredded Monterey Jack cheese

1/3 cup cubed process American cheese

1/3 cup shredded cheddar cheese

2 tbsp snipped chives

1/4 cup sour cream, optional

In a large saucepan, combine the broth, milk, butter and pepper. Bring the mixture to a boil and remove from heat. Stir in the potato flakes. Let stand for 30 seconds then fluff with a fork. Transfer to a greased 1-quart baking dish and top with the cheeses.

Bake, uncovered, at 3350-degrees for 20 minutes or until the cheeses are melted. Sprinkle with the chives. Serve with the sour cream, if desired.

Yield: 4 servings

recipe and photo 2001 TOH

FRESH BANANA ICE CREAM SAUCE

This recipe goes great over ice cream.  Also good over pound cake.

3 large bananas, peeled and sliced on the diagonal into 1 to 1 1/2-inch pieces
1/4 cup butter
3 tbsp brown sugar
1/2 tsp vanilla extract

Melt the butter in a skillet over medium to medium-high heat.  Add the brown sugar and vanilla to the skillet and blend.  Add the banana pieces and cook about 3 minutes until caramelized.

Yield: 2 cups

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APPLE & RICE MEDLEY

1 pkg (6-oz) long-grain and wild rice mix

1 cup shredded low-fat cheddar cheese, divided
1 cup chopped Golden Delicious apples
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery

Prepare the rice according to the package directions.

Preheat oven to 350 degrees.
Lightly spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Add half the cheese, the apples, mushrooms, and celery to the rice; toss to combine.  Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 15 minutes, top with the remaining cheese and bake another 10 minutes until cheese is melted.

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BLACK BEAN DIP

1 can (15-oz) black beans, rinsed and drained

1/2 cup your favorite salsa
2 tbsp fresh cilantro
2 tbsp fresh lime juice
1/4 tsp ground cumin
freshly ground black pepper to taste

Place all ingredients in food processor or blender and process until smooth, scraping down sides once.

Garnish as desired.
Serve dip with tortilla chips and/or fresh veggies.

Yield: 6 servings

file photo for reference 

WALNUT-EGG SALAD SANDWICHES

8 ounces cream cheese, softened

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup finely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread

Beat the cream cheese in a mixer bowl until light.  Add the onion, bell pepper, relish, and walnuts; mix well.  Add the eggs and mix gently.

Spread the filling over half the bread slices and top with the remaining slices.  Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.

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SOUR CREAM APPLE TART

5 tbsp unsalted butter

3/4 cup graham cracker crumbs

1 1/2 tsp ground cinnamon, divided
1 1/3 cups reduced-fat sour cream
3/4 cup sugar
1/2 cup flour
2 large eggs*
1 tsp vanilla extract
5 cups coarsely chopped firm apples

Preheat oven to 350 degrees.

In a small saucepan, over medium heat, melt butter; stir in the cracker crumbs and 1/2 teaspoon of the cinnamon until well blended.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes; remove from oven and set aside to cool.

In large mixer bowl, combine the sour cream, 1/2 cup of the sugar, and 2 tablespoons plus 1 1/2 teaspoons of the flour.  Beat mixture at medium speed until well blended.  Beat in the eggs and vanilla until well blended.  Using a large silicone spatula, gently stir in the chopped apples; place mixture over the prepared crust.

Bake at 350 degrees for 35 minutes or just until the center is set.

Before serving, cut into 12 equal slices and make the following topping:

Preheat broiler.

Combine the remaining cinnamon, sugar, and flour together in a small bowl.  Cut in the remaining butter with a pastry blender until mixture is coarse crumbs.  Sprinkle evenly over the tart.

Broil 3 to 4 minutes until topping is a golden brown.

Let stand about 15 minutes before serving.
*May substitute 1/2 cup egg substitute if desired.

This is the file photo.

Let stand about 15 minutes before serving.

*May substitute 1/2 cup egg substitute if desired.

QUICK AND EASY GROUND BEEF STROGANOFF

1 lb lean ground beef

1 medium onion, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 garlic clove, minced
2 beef bouillon cubes
1/2 tsp salt
1 cup hot water
2 tbsp catsup
1 tsp prepared mustard
4 cup hot cooked noodles or brown rice
2 tbsp all-purpose flour
1/4 cup cold water
1 cup sour cream

In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.

Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard.  Place lid on skillet and simmer for 15 minutes.

Combine the flour and cold water blending until smooth.  Gradually stir the flour mixture into the meat mixture.  Cook and stir until mixture thickens and boils.  Reduce the heat and stir in sour cream.  Cook mixture just until heated through.

To serve, place hot noodles or rice on serving platter and top with the meat mixture.

Yield: 4 servings

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SUMMER SNOWBALL COOKIES

1/2 cup butter, softened

3/4 cup granulated sugar
2 cups biscuit-type baking mix
1/2 cup chopped pecans
1/2 tsp almond extract
powdered sugar for rolling

Blend butter, Splenda, and sugar together until creamy; stir in baking mix, pecans, and extract.

Using level teaspoonfuls of dough, shape mixture into balls.  Place balls on an ungreased baking sheet and bake 10 to 12 minutes or until lightly browned at 375 degrees.  Allow to cool slightly on baking sheet then remove and roll in powdered sugar while still warm.

Yield: 72 cookies

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DOUBLE CHOCOLATE MOUSSE

1 1/2 cups cold milk, divided

2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries

In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk.  Microwave on high for 2 minutes then stir until the chocolate is completely melted.  Stir in the remaining milk.

Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended.  Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping.  Spoon mixture into 6 individual dessert dishes.  Refrigerate, covered, until ready to serve.

To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each.  Garnish with the fresh berries.

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CHUCK WAGON SKILLET

 1 tbsp butter

1/3 cup chopped onion

1 lb ground chuck

1 tsp salt

1/8 tsp black pepper

2 cups cheddar cheese, cubed

1 cup celery, chopped

1/2 cup black olives, sliced

1 (16-oz) can chopped stewed tomatoes

1/2 cup water

2 cups medium egg noodles, uncooked

In a large skillet that has a lid, melt butter. Sauté onion in the butter until tender. Add the meat, sprinkle with the salt and pepper; brown slowly. Drain fat from the mixture.

Mix into the skillet with the drained onion and meat, cheese, celery, olive and noodles. Pour tomatoes and water overall. Cover and bring to a boil, lower heat to simmer. Simmer 25-30 minutes.

file photo for fun - no picture of this recipe

RASPBERRY BALSAMIC CHICKEN

This recipe is from a community fire department cookbook in West Texas. This recipe was submitted by a lady in Lubbock.

1 tsp oil

cooking spray

1/2 cup chopped red onion

1 1/2 tsp minced fresh or 1/2 tsp dried thyme

1/2 tsp salt, divided

4 skinless, boneless chicken breasts, halved

1/3 cup seedless raspberry preserves

2 tbsp balsamic vinegar

1/4 tsp pepper

Heat oil in a large skillet that has been sprayed with the cooking spray over medium heat until hot. Add onion and sauté 5 minutes. 

Combine the thyme and 1/4 teaspoon of the salt; sprinkle over the chicken. Add chicken to the skillet and cook 6 minutes on each side or until done. Reduce heat under the skillet to medium low. In a small bowl, stir remaining salt, preserves, vinegar and pepper together; add to the skillet and cook, stirring gently until preserves melt. Serve sauce over the chicken.

Yield: 4 servings

file photo for reference only - not this exact recipe

MINIATURE APPLE PIES

3/4 cup - 1 tablespoon all-purpose flour

1 tablespoon whole-wheat flour
1/4 cup butter
1 tablespoon granulated sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk

Preheat oven to 425 degrees. 

Place the flours in a large mixing bowl and cut in the butter using a pastry cutter or two knives until mixture forms coarse crumbs.  Stir in the sugar and baking powder.

In a small bowl combine the egg and the milk, mixing together well.  Add this mixture to the flour mixture and stir until a dough forms.  Cover with a clean tea towel and set aside.

1 large Granny Smith apple
1 teaspoon ground cinnamon
dash of ground ginger
1 egg, lightly beaten
1 1/2 tablespoons granulated sugar

Peel and core the apple and grate into a small bowl.  Stir in the cinnamon and ginger; set aside.

On a lightly floured surface, roll out the dough into a 16 X 8-inch rectangle.  Cut the dough into 8 4-inch squares.

To make the pies, place approximately 1 tablespoon of the apple mixture in the center of each dough square.  Brush edges of dough with the egg.  Fold the corners of the dough up over the filling and pinch together to seal.  Place on an ungreased baking sheet that has sides.  Brush the remaining egg over the tops of the pies and sprinkle with the sugar. 

Bake pies until lightly browned, approximately 8 to 10 minutes.  Allow to cool on baking sheet for 1 to 2 minutes.  If not serving immediately, allow to cool on a wire rack.

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In a hurry?  Use this same dough and fill pies with prepared canned pie filling.  Hint:  Great for little cherry pies, too.

EASY CHOCOLATE MILK SHAKES

4 cups (1-quart) cold milk

1 pkg (4-servings) instant chocolate pudding mix
4 scoops chocolate or vanilla ice cream

Pour two cups of milk into a bowl or a two-quart shaker or jar with a tight-fitting lid.  Add the pudding mix to the milk in the bowl or jar.  Beat slowly with electric mixer at lowest speed for about two minutes or until blended.  If using a jar, tightly screw on lid and shake vigorously until well blended.  Add the remaining milk and the ice cream.  Beat or shake until very thoroughly mixed.  Serve at once.

Yield: 4 servings

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EASY CORN DIP

 2n (8-oz) pkgs cream cheese, softened

1 (4-oz) can green chilies, chopped

1 (4-oz) can black olives, chopped

1 (16-oz) pkg Ranch Dressing

1/2 cup red and/or green bell pepper, chopped

1 (14-oz) can whole kernel corn, drained

Place softened cream cheese in a bowl and mix in the remaining ingredients. Mix well. Refrigerate until ready to serve. Serve with assorted crackers, chips and/or fresh veggies.

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SKILLET ACORN SQUASH

1 large acorn squash approximately 2 lbs

1/2 cup apple juice
1 tbsp butter
1/4 tsp cinnamon

Trim the ends off the squash then stand the squash on end and cut half lengthwise.  Remove the seeds and discard along with the fibers.  Cut each half crosswise into 1/2-inch thick slices.

In a 12-inch nonstick skillet combine the juice, butter, and cinnamon mixing together well.  Add the squash.  Bring to a boil; reduce heat, cover and simmer for 10 minutes.  Turn slices, replace cover and cook an additional 5 to 10 minutes until the squash is tender.

Yield: 4 servings

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SPICY BUTTER

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 cayenne pepper

1 1/2 tsp Worcestershire sauce

1 1/2 tsp granulated sugar

2 dashes hot sauce

Combine all ingredients in a food processor and process until smooth, approximately 10 seconds.

Place butter in a container with a lid and refrigerate. Will keep in refrigerator up to 1 month.

file photo for reference -not this exact recipe

QUICK AND EASY TOMATO BEAN SOUP

1 tbsp olive oil (or canola)

1/2 cup chopped onion
1/2 cup chopped celery
1 can (28-oz) diced tomatoes, undrained
1 can  kidney beans, drained
1 can whole-kernel corn, undrained
1 can low-sodium condensed tomato soup
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme
couple dashes black pepper

Heat the oil in a Dutch oven or large saucepan and add the onion and celery.  Cook, stirring, until tender.  Stir in the remaining ingredients and bring to a boil.  Reduce heat and cook on low 10 to 15 minutes or until heated through.

Yield: 6 servings

the file photo.

PASTA PIZZA

3 cups fusilli pasta, cooked in unsalted water and well drained

1 lb ground beef
1 jar (15 1/2-oz) spaghetti sauce
2 eggs, slightly beaten
1 can (2.8-oz) French Fried Onions
1/3 cup grated Parmesan cheese
toppings of your choice ie olives, mushrooms, bell pepper
1 cup shredded Mozzarella cheese

Preheat oven to 375 degrees.
In a medium skillet brown the ground beef and drain well.  Stir in the spaghetti sauce, reduce the heat and simmer, uncovered, for 5 minutes.

In a medium bowl combine the hot pasta, eggs, and half the can of French Fried Onions and the Parmesan cheese. 

Spray a 12-inch pizza pan lightly with nonstick cooking spray and spread the pasta mixture over the pan.  Top with the beef mixture and the desired toppings.

Bake pizza, covered, at 375 degrees for 25 minutes or until heated through.  Top with the shredded Mozzarella cheese and the last half of the onions.  Bake, uncovered, for 3 minutes or until the onions are golden brown.  Cut into wedges to serve.

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EASY LEMON COOKIES FROM ALLRECIPES

1 (18.25oz) pkg lemon cake mix

2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup confectioners' sugar

Preheat oven to 375 degrees.

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake 6-10 minutes until lightly browned on bottoms and inside is chewy.

Variations: Substitute 1 tbsp lemon juice for the lemon extract.
                  Use strawberry cake mix and strawberry extract instead of lemon

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PIZZA MEATBALLS

This is an old clipping I have had for several years.

HOMEMADE PIMENTO CHEESE SPREAD

2 lb Velveeta cheese

small amount of cream
1 jar pimentos with juice
mayonnaise or salad dressing

Melt the Velveeta with the cream; add the pimentos and juice.  Stir in enough mayonnaise or salad dressing to make a smooth consistency for spreading.

file photo for reference

CREOLE CHICKEN

2 tbsp dried parsley

1 tsp onion powder
1/2 tsp cayenne powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
4 (1 lb total) boneless, skinless chicken breast halves
2 tbsp olive or canola oil
1 container (8-oz) mango or citrus salsa
2 tbsp chopped fresh cilantro

In a resealable plastic bag combine the parsley, onion powder, cayenne pepper, salt, and pepper; shake to mix.  Add the chicken to the bag, be sure to seal, and shake well to coat overall.

Heat the oil in a large cast iron skillet over medium-high heat and add the chicken.  Cook until the juices run clear when the chicken is pierced with fork tines.  Should take about 7 to 8 minutes per side.

Top with the salsa and sprinkle with cilantro before serving.

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STEAK STRIPS OVER NOODLES

1 lb lean round steak*, trimmed of fat

4 tbsp butter, divided
1 can (10-oz) mushroom pieces, drained
1 cup chopped onion
1 1/2 cups chili sauce
2 tbsp flour
1/2 cup cold water
1 pkg (9 to 10-oz) frozen green beans, cooked until crisp-tender and drained
3 cups dry noodles, cooked and drained
1 tbsp butter tossed with the hot noodles

Cut steak into thin strips. 

Heat 3 tablespoons of the butter in a large skillet set over medium heat.  Add the mushrooms and onion; saute until tender (a couple of minutes).  Using a slotted spoon remove from the skillet; set aside.

Add the other tablespoon of butter to the skillet and add the steak; saute 5 to 7 minutes until browned on both sides.  Add the chili sauce and simmer for 10-12 minutes until the meat is tender.

Blend the flour and cold water together and stir into the skillet.  Cook, stirring constantly, until the mixture begins to boil; about 5 minutes.  Reduce the heat and return the mushrooms and onions to skillet.  Add the green beans and mix well to blend.  Heat to a hot serving temperature but do not allow to boil.

To serve, place the steak mixture over the hot buttered noodles.

Yield: 6 servings

*Skinless boneless chicken breast may be substituted for the round steak if desired.

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TOMATO-ONION-CHEESE CASSEROLE

1 lb onion, sliced thin

4 medium-size ripe tomatoes, peeled and sliced
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil
6 slices American cheese
1/2 cup fine dry bread crumbs
3 tbsp butter, melted

Preheat oven to 350 degrees. 
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

Cook the onion in a covered medium saucepan in 1-inch of boiling water for about 10 minutes; drain.

In the prepared dish layer half the tomatoes, half the onions, and sprinkle with half the basil, salt and pepper; top with half the cheese.  Repeat the layers.

Toss the bread crumbs in the butter and sprinkle over the top of the casserole.

Bake at 350 degrees for 30 to 35 minutes until the tomatoes are tender and the casserole is bubbly.

Yield: 6 servings

clipart library

FRESH TOMATO & BASIL SAUCE WITH PASTA

12-oz whole-grain spaghetti

1/4 cup + 1 tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
6 tomatoes, chopped
3/4 cup torn fresh basil leaves
1/2 tsp salt
freshly ground black pepper to taste
grated Parmesan cheese for garnish

Cook the spaghetti according to the package directions; drain well.  Return to the pot.

While the spaghetti cooks, heat the 1/4 cup of olive oil in a small skillet.  Add the garlic and cook over low heat for 5 minutes until the garlic begins to change color.  Remove from the heat immediately and add the remaining olive oil.

Add the garlic oil, tomatoes, basil, salt and pepper to the spaghetti in the pot.  Toss to mix and coat.
Top with the Parmesan cheese as a garnish.

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HASH BROWN POTATO PANCAKES

1/2 cup canola oil for frying

1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin

Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.

Heat the oil in a large skillet over medium-high heat until very hot.

In a large bowl mix the salt, pepper, and eggs together.  Add the potatoes and green onions; stir to blend well.

Drop potato mixture by barely 1/2 cup at a time into the hot oil.  Flatten cakes into 4-inch ovals.  Cook 5 to 7 minutes or until golden brown on each side.   Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet.  Set in oven to keep warm while you cook the remaining cakes.

Delicious served with applesauce or sour cream.

the file photo