Fettucine with Roasted Cauliflower

1 head cauliflower, cut into florets  

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3 tablespoons water

1/4 teaspoon kosher salt  

1/4 teaspoon black pepper  

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4 1/2 teaspoons olive oil, divided  

8 ounces uncooked fettuccine  

1 1/2 ounces bacon, finely chopped

1 1/2 teaspoons grated lemon rind  

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh thyme

1 1/2 teaspoons minced fresh garlic

2 ounces shredded Parmesan cheese

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Preheat oven to 400°

Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.


Heat a large skillet over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove bacon; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and bacon; toss. Top with cheese. Serve immediately.

Shrimp and Grits

3 cups milk

1 cup water

1 tablespoon butter 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided

1 cup uncooked quick-cooking grits

1/2 cup (2 ounces) grated fresh Parmesan cheese

4 slices bacon

1 pound peeled, deveined large shrimp 

1 cup thinly sliced onion

2 cups grape tomatoes, halved

1 teaspoon hot pepper sauce

1/8 teaspoon ground or crushed red pepper

1/4 cup green onion strips

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.

2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Cheese Puffs

This recipe is only three ingredients and it could not be simpler.  Make some today and freeze them to serve for Christmas dinner.

1/4 pound of butter softened
1/2 pound shredded sharp cheddar cheese
1 cup flour

Mix ingredients together with your hands and roll them into 1/2 inch balls.  Put them into an airtight container to freeze them or bake them immediately at 425 degrees for 10 minutes.

If you freeze them defrost them first before baking them.

Makes 40 puffs.

Patrick's Chocolate Decadence Cookies

These are a family favorite, especially my son, Patrick.

1 cup of butter

2 cups of flour

½ cup sugar

1/8 teaspoon salt

1 14 ounce can of sweetened condensed milk

1 6 oz package chocolate chips

½ cup chopped pecans or walnuts

½ teaspoon vanilla

In large mixing bowl, with electric mixer beat butter for 30 seconds.  Add flour, sugar and salt.  Press 2/3 of mixture on the bottom of a 9x13 baking pan.

In medium saucepan combine chocolate chips and sweetened condensed milk;.  Stir over low heat until chocolate melts and mixture is smooth.  (or melt in microwave).  Remove from heat.  Stir in nuts and vanilla.  Spread hot mixture over crust.  Bake at 350 degrees for 35 minutes. Cool pan on wire rack.  Cut into squares.  Makes 48 squares.

Baked Pasta with Savory Meat Sauce

This is worth the effort!

1/4 cup olive oil

1 medium onion finely diced

2 garlic cloves, minced

1/2 cup minced parsley

small handful of chopped fresh basil leaves

1 carrot, chopped

1 celery stalk chopped

1 pound ground beef

1/2 cup dry red wine

1 28 ounce can diced tomatoes

1 pound rigatoni pasta

1/2 cup fresh grated Romano cheese

1/2 pound thinly sliced provolone

Heat 3 tablespoons olive oil over medium, add onion, garlic, parsley, basil, carrot and celery.  Saute till tender and then add ground beef until beef turns brown.  Pour in wine, turn heat on high and boil till wine evaporates. Add tomatoes and salt and pepper to taste, simmer for one hour.

Cook pasta in boiling salted water.   Drain and toss with sauce and Romano.  Lightly oil 9 x 13 pan with olive oil. Alternate layers of meat and sauce mixture with layers of provolone.  Bake at 350 degrees for 20 minutes or until cheese melts. 

This dish can be prepared early and frozen or refrigerated for 2  - 3 days, in this case bring to room temperature bake for 30 - 35 minutes.  

Lemon Pepper Turkey Brochettes

Marinade:
1/3 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon lemon pepper
2 teaspoons soy sauce
1 1/2 teaspoon sugar
3/4 teaspoons salt

Brochettes:
1 skinned boneless turkey breast half about 1 1/2 pounds
1 large sweet onion
1 green pepper
8 ounces mushrooms, cleaned and trimmed
cherry tomatoes

For marinade, put ingredients in a large ziploc bag

For turkey cut into 1 inch cubes.  Place in ziploc bag and seal and marinate at least six hours or overnight.

Cut onion and peppers in bite size pieces.  Thread turkey with vegetable on skewers. Grill on over medium high heat 5 -  7 minutes per side.

4 servings

Turkey Cutlets Picata

1 pound turkey or chicken cutlets
1 egg
1 tablespoon milk
2 cups fresh breadcrumbs
2 medium lemons
1/2 cup water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 - 1/2 cup butter

With meat mallet pound cutlets to a 1/8 inch thickness.

In pie plate, with fork, beat egg with milk.  Place bread crumbs into another pie plate.  Dip cutlets into milk and egg mixture, then into bread crumbs to coat them completely.

In 12 inch skillet over med high heat in 1/4 cup hot melted butter cook cutlets two pieces at at time until browned on both sides, adding more butter if needed.  Remove cutlets to a plate.

Reduce heat to low.  Squeeze juice of 1/2 lemon into drippings in skillet add water, bouillon and salt.  Return chicken cutlets to skillet.  Thinly slice remaining lemons, top cutlets with lemon slice.  Cover; simmer for 15 minutes or until cutlets are tender.

To serve, arrange cutlets and lemons on a warm platter; pour liquid on top.

Beer Biscuits

These are really fun and easy!






1 cup of bisquik batter
5 ounces of beer
3 tablespoons sugar

Grease a muffin tin.  Mix all ingredients together with a fork.  Fill each muffin tin half way with batter.  Bake at 350 degrees for 25 - 30 minutes.

Makes 8 - 10.

Ricotta Cookies

Cookie Dough
1 cup butter
2 cups sugar
2 eggs
16 ounces ricotta cheese
1 teaspoon almond extract
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda

Frosting
1 1/2 cups powdered sugar
4 tablespoons milk

Cream together butter and sugar. Add eggs one at a time and mix well. Add cheese, almond extract and vanilla. Beat one minute.

Stir together flour, baking powder and baking soda. Stir into creamed ingredients and mix well.

Drop by teaspoons full onto ungreased cookie sheet.

Bake at 350 degrees for 10-12 minutes.

To prepare frosting beat together powdered sugar and milk. Spread on top of cookies.

Makes 10 dozen.

Bacon Maple Sweet Potatoes

4 sweet potatoes (about 2 pounds)
1 tablespoon softened butter
2 tablespoons fat-free milk
4 teaspoons maple syrup
1 1/4 ounces cooked and crumbled bacon (about 3 slices)

Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.

Stir butter, milk, and syrup into potato pulp. Top with bacon.

Raspberry Streusel Muffins

For Muffins
½ cup butter, softened
½ cup sugar
1 large egg
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup milk
½ cup sour cream
1 teaspoon vanilla
1 cup fresh raspberries

For Streusel Topping:
½ cup flour
½ cup oatmeal
1/3 cup sugar
½ teaspoon ground cinnamon
6 tablespoons butter, softened

Use a pastry cutter or a fork to mix streusel topping ingredients to a crumbly consistency and set aside. Grease a muffin pan that holds twelve muffins. Heat oven to 400 degrees.

In a large bowl, with electric mixer, beat together butter and sugar until light and fluffy. Add egg and beat until well blended.

In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. In small bowl, combine milk, sour cream and vanilla. Add flour mixture to butter mixture alternately with milk mixture, beating until just combined. Gently fold in raspberries.

Spoon batter into prepared muffin pan, filling each one about 2/3 full. Sprinkle tops of muffins generously with Streusel topping.

Bake muffins 20 – 25 minutes or until toothpick comes out clean when inserted in the middle. Cool muffins on wire rack. Makes 12 muffins

Pasta with Shrimp and Basil Vinaigrette

We just served this to my college roommates who visited and everyone enjoyed it.


5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 ½ ounce fresh basil leaves, chopped
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 pound Orecchiette pasta
4 zucchini, halved lengthwise
Olive Oil

Freshly grated parmesan cheese

Prepare grill (medium high heat). Combine 4 tablespoons lemon juice and Dijon mustard in a small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat and sprinkle with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm.

Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into one inch pieces and add to shrimp.

Drain pasta well. Add to bowl with shrimp. Add basil vinaigrette and toss to coat. Top with grated parmesan. Season to taste with salt and pepper.
Serves 4

Chicken with Lemon Leek Linguine

This is a fresh and light pasta dish that we really enjoy especially with the unique flavor that comes from the leeks.

6 ounces uncooked linguine
4 skinless, boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise and thinly sliced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain, keep warm.

Place chicken between two sheets of heavy plastic wrap; pound to an even thickness using meat mallet or small heavy skillet. Sprinkle chicken with a 1/4 teaspoon of salt & pepper. Place flour in a shallow dish; dredge chicken in flour shaking to remove excess.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook 3 minutes per side or until done. Remove chicken from pan and keep warm.

Melt 1 tablespoon butter in skillet on medium high heat. Add garlic, leek and remaining salt; saute for 4 minutes. Add broth and lemon juice and cook for 2 minutes or until reduced in half. Remove from heat and add remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta, sprinkle with fresh parsley.

Makes 4 servings.

Spinach Turkey Meatloaf

My husband recently asked me to make this dish which I had forgotten about. I am glad he remembered it because it is very tasty and nice and light.

1 1/2 lb ground turkey
1/2 cup finely chopped onion
1 cup marinara sauce (recipe posted on 2/21/14)
2 slices bread, crumbled
2 eggs, slightly beaten
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
9 oz package of frozen, chopped spinach
2 ounces (1/2 cup) shredded mozerella

Heat oven to 350 degrees. Combine turkey, onion, 1/4 cup of tomato sauce (reserve remaining sauce for topping), bread crumbs, eggs, mustard, oregano, garlic powder and salt and mix thoroughly. On sheet of foil pat mixture to a 12 x 18 inch rectangle.

Spread spinach over meat mixture; sprinkle with cheese. Starting with 8 inch side, roll up (lift foil to help the rolling process). Place roll seam side down on foil in ungreased 15 x 10 inch jelly roll pan or cookie sheet. Bake at 350 degrees for 55 - 65 minutes. Let stand 10 minutes before serving. Heat remaining tomato sauce and serve with turkey roll.

Makes 6 - 8 servings.

Triple Chocolate Cinnamon Cookies

These cookies do not have a lot of flour in them which makes them very light and crispy!




¼ cup flour
¼ cup unsweetened cocoa
1 ½ teaspoons cinnamon
¼ teaspoon baking powder
6 tablespoons unsalted butter at room temperature
7 tablespoons sugar
2 large eggs
8 ounces semi sweet chocolate, chopped, melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts

Walnut halves
Melted semi sweet chocolate

Preheat oven to 350 degrees, grease large heavy cookie sheets. Combine flour, cocoa powder, cinnamon, baking powder and salt. Using electric mixer beat butter, sugar and eggs in another bowl until smooth. Stir in 8 ounces melted chocolate. Stir in dry ingredients. Add milk chocolate chips and chopped walnuts.

Drop dough by tablespoons full onto prepared sheets, spacing 1 inch apart. Press walnut half onto each cookie. Bake until cookies look dry but feel soft when lightly pressed about 11 minutes. Let cookies stand on sheets for 5 minutes transfer to rack and cool completely.

Drizzle melted chocolate on top of cookies and let strand until chocolate sets.
Makes about 34 cookies

Cannellini Soup with Parmesan

This is a hearty and delicious soup that I am sure you will enjoy.

3 tablespoons extra-virgin olive oil
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
3 15-ounce cans Cannellini (white kidney beans), drained
6 cups chicken broth
2 teaspoons minced fresh sage
1/4 cup grated Parmesan Cheese
3 ounces thinly sliced prosciutto, chopped

Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes.

Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.) Ladle soup into bowls and serve.

Light Chicken Cordon Bleu

This version of Chicken Cordon Bleu is not breaded, so it is much lighter and very tasty!

1 tablespoon butter or margarine
4 small, skinless, boneless chicken breasts
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1/8 teaspoon pepper
4 thin slices of cooked ham
4 thin slices of Swiss cheese
1 bag pre-washed baby spinach

In non stick 12 inch skillet, melt butter over medium high heat. Add chicken and cook until golden brown about 6 minutes. Turn chicken over and reduce heat to medium, cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Increase heat to medium high. Stir in broth, vinegar and pepper, cook, uncovered 1 minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet and cook until cheese melts, about 3 minutes.

Arrange spinach on warm platter, top with chicken and drizzle with balsamic mixture.

Makes 4 serving.

Cherry Tomato Gratin

We often serve this as a side dish when we have steak as it is a great complement to a good steak.

1/4 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
1 garlic clove
1 tablespoon olive oil
1/4 teaspoon black pepper
2 pints ripe cherry tomatoes
2 tablespoons chopped fresh parsley

Preheat oven to 425 degrees. In small bowl, combine bread crumbs. Parmesan, garlic, pepper and oil until blended.

Place cherry tomatoes in a 9 inch deep dish pie plate. Top with bread crumb mixture and sprinkle with parsley. Bake until heated through and crumbs have browned. about 20 minutes.

Makes 6 accompaniment servings.

Buffalo Chicken Mac and Cheese

If you like Buffalo Chicken Wings, you will definitely enjoy this dish!

1 pound whole grain elbow shaped pasta
1/2 cup hot sauce
1/2 cup butter
8 ounces reduced fat cream cheese
2 cups skim milk
1 pound cooked diced chicken
2 cups bread crumbs
8 ounces shredded cheddar cheese

Heat oven to 350 degrees.

Bring large pot of water to boil and cook pasta for 2 minutes less than package specifies. Drain and set aside.

To a large pan over medium heat add hot sauce, butter, cream cheese and milk and stir until everything is combined and smooth. Add pasta and chicken to mixture and stir until uniform.

Add half the mixture to a large casserole dish and sprinkle with half of the cheddar cheese, top with remaining pasta and finish with the rest of the cheddar cheese. Cover with foil and bake for 15 minutes.

Uncover, sprinkle with bread crumbs and bake for another 15 minutes.

Avocado Pasta

My daughter Maggie gave this original recipe to me. She loves fresh fruit, vegetables, pasta and quick easy yummy recipes like this one. - Enjoy!

2 servings of pasta
1 clove of garlic
1 tablespoon olive oil
1 avocado
Juice of 1 lemon
2 tablespoons Greek yogurt
1/4 cup of Parmesan

Boil water for pasta when water is boiling add pasta and cook to al dente. While water is boiling and pasta is cooking, make the avocado sauce. Finely chop garlic and combine with olive oil in microwavable bowl. Microwave for 30 seconds and you have just made garlic infused olive oil which is great in anything that requires olive oil.

Combine garlic infused olive oil, avocado, lemon juice, and Greek yogurt in a blender and blend until smooth
Pour over the cooked pasta and top with Parmesan and mix until all pasta is covered.

Note: This is great over any grain or spaghetti squash. The sauce can be expanded for additional servings by adding avocado. Also I usually add about 1-2 tablespoons of goat cheese, if I have it on hand.

Grilled Flank Steak with Rosemary

Try this marinade if you want a very tasty way to eat flank steak.

1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
3 garlic cloves
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons freshly ground pepper
1 1/2 teaspoons salt
1 2 1/4 pound flank steak

Mix all ingredients except steak in a large ziploc bag. Add steak, seal the bag and turn to coat. Refrigerate for at least 2 hours, turning occasionally.

Prepare barbecue (medium high heat). Remove steak from bag, discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium rare.

Transfer steak to cutting board. Let stand 5 minutes. Cut across grain into thin strips. Arrange on platter and serve.

Makes 6 servings.

Pesto Goat Cheese Dip

Next time you need to bring an appetizer to someone's home, try this delicious one.



7 ounce container of prepared pesto
8 ounces light cream cheese at room temperature
4 ounces goat cheese at room temperature
1/4 cup finely chopped walnuts
1/4 cup thinly sliced well drained oil packed sun dried tomatoes

Line a 3 cup bowl with plastic wrap. Stir cream cheese and goat cheese together until smooth and well blended.

Spread 1/3 of the cream cheese mixture in bottom of the prepared bowl. Spread half of the pesto over cheese. Layer with ½ of the walnuts and tomatoes. Drop 1/3 of the cream cheese mixture by spoonfuls over the tomatoes. Carefully spread to cover evenly. Repeat layering with pesto, walnuts and tomatoes. Top with cream cheese mixture. Fold plastic wrap over the top and press down gently on dip. Refrigerate overnight. (can be made three days ahead).

To serve unfold plastic wrap on top and invert onto a serving plate. Remove bowl and plastic wrap. Serve with crackers and bread.

Meatballs

It might sound strange to have raisins in your meatballs, but give it a try, they add a slightly sweet and tangy flavor.

1 ½ pound ground beef
1 pound sweet Italian sausage
1 garlic clove
1 tablespoon dried parsley
½ cup bread crumbs
½ cup Parmesan cheese
1 egg
½ cup chopped raisins
1 teaspoon salt
½ teaspoon black pepper

Combine all ingredients and roll into balls. Put on a cookie sheet in the freezer overnight to harden. Pack in plastic bags and store in freezer until ready to use.

When you are ready to use them, place frozen meatballs in Marinara sauce (posted on 2/21/14) and simmer for about ½ hour. Serve over spaghetti.

If you want to serve them right away rather then freeze them, brown in a pan first so they hold their shape in the sauce.

Makes about 24 meatballs.

Sensational Sugar Cookies

This wonderful, soft sugar cookie recipe came from my mother in law. They melt in your mouth and are delicious. We make them for almost every holiday and use different colored sugar to press them flat. For example red and green sugar at Christmas and orange sugar at Halloween.

1 cup butter, softened
1 cup salad oil
1 cup sugar
1 cup powdered sugar
2 eggs
4 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 ½ teaspoons vanilla

Cream butter, oil and sugars. Add eggs and vanilla. Combine dry ingredients and mix well with creamed sugars. Chill dough for one hour.

Roll dough into balls the size of a walnut and place on cookie sheet 2 inches apart. Press each cookie flat with the bottom of a glass dipped in sugar. To get sugar to adhere to glass lightly grease bottom of glass by rubbing across cookie dough.

Bake at 350 degrees for 10 – 12 minutes or until lightly browned.

Makes about 6 dozen.

Marinara Sauce

I recently started making this sauce and using it in place of store bought pasta sauce in all my Italian recipes. It only takes a little time and it is so yummy. Toss it over any kind of cooked pasta, serve it with a tossed salad and bread and you are all set for a great weeknight meal. It is easy to double or triple so that you can freeze it for future meals.

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove. minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
1 14 1/2 to 16 ounce can of diced tomatoes
1 6 ounce can of tomato paste

In a 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid and tomato paste; heat mixture to boiling, stirring occasionally. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. Puree in blender or with an immersion blender until smooth. Makes 2 1/2 cups.

Chicken & Spinach Delight

I remember a friend bringing me this dish after my son (who is now 22) was born and I have continued to make it because it is so easy and so delicious. It also freezes well, so whenever I make it I double the recipe and freeze half for a future meal.

2 packages (10 ounce each) frozen, chopped spinach, thawed and drained
4 - 6 boneless, skinless chicken breasts
1 cup light mayonnaise
2 cans (10 3/4 ounce each) cream of chicken soup
1 teaspoon curry powder
1 tablespoon lemon juice
1/2 cup grated sharp cheddar cheese
1/2 cup buttered bread crumbs

Spread spinach in greased 8 x 12 inch casserole. Place chicken breasts on top in single layer, sprinkle with salt and pepper. Mix mayonnaise, soup, curry and lemon juice and spread over chicken. Sprinkle with cheese and breadcrumbs. Bake at 350 degrees for one hour. Serve with brown rice on the side.
Serves 6 - 8 people.

Corn and Avocado Salsa

Try this delicious fresh salsa the next time you need an appetizer. It is always a winner!

1 package of frozen corn, thawed
1 medium red pepper chopped
2 avocados, chopped
1 can of black beans, rinsed and drained
1 can of black olives, sliced

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
½ teaspoon salt and pepper
¼ cup fresh lemon juice
1 teaspoon oregano
3 garlic cloves, minced

Combine vegetables (except avocado) in a large bowl. In small bowl combine dressing ingredients and pour over vegetables. Cover and refrigerate overnight. Just before serving add avocados. Serve with tortilla chips.

Fudge Brownies

Instead of making brownies from a box mix try this simple recipe. I have made it for years and it still gets rave reviews. It is so simple and delicious especially when the brownies are still warm and you enjoy them with a nice glass of milk. As a matter of a fact years ago when I was pregnant I used to make these brownies as an excuse to drink more milk!

1 cup of butter
4 squares of unsweetened chocolate
2 cups of sugar
4 eggs
1 cup flour
1 teaspoon vanilla
½ teaspoon salt
1 cup semi sweet of white chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. In heavy saucepan over low heat, melt butter and chocolate stirring frequently. Remove saucepan from heat. With wire whisk beat in sugar and eggs until well blended. Stir in flour, vanilla and salt. Fold in chocolate chips and spread evenly in pan.

Bake 30 – 35 minutes. Cool in pan on wire rack. When cool cut into squares.