Silver; Blaise; Trot; Lucy; Matt; Dan,
and to all my dear friends at Silver's Chat Haven, Erik and I wish you all a happy and beautiful Holiday season.

Scroll down to see the five new recipes I have just posted.  Enjoy.

 

חג טוב Yom Tov = Have a Good Holiday

שָׁלוֹם עֲלֵיכֶם‎ Shalom Aleichem = Peace be unto you.

Erik & Kathy

Country Fried Steak

Steak:

¾ cup flour

¼ tsp. paprika

¼ tsp. salt

¼ tsp. pepper

1½ lbs. steak

1. large egg, well beaten

¼ cup cooking oil

Gravy:

2. tablespoons meat drippings

1¼ cups milk

3. tablespoons flour

Salt & Pepper to taste

1. In a medium bowl, combine the ¾ cup of flour, salt, pepper, and paprika

2. Hammer steak with a meat tenderizer to thin and tenderize. Dip the steak in the beaten egg and then in the flour mixture, coating thoroughly.

3. In a large (12-inch) skillet, brown the steak in hot oil, turning only once. Cover and cook over low heat for 40 to 45 minutes.

4. Remove the meat from the oil and pour off all but 3 tablespoons of the drippings. Add ¾ cup milk, 3 tablespoons flour, salt and pepper and stir until well combined. Cook over medium-low heat until bubbly and thickened and add the remaining ½ cup of milk. Cook 1 to 2 minutes more.

5. Put steak in serving platter and cover with the gravy.

Makes 4 servings and 1¼ cups of gravy

Rigatoni Chicken Bake

1 16 oz. pkg Rigatoni (or Mostaccioli or Rotini)

4 cups hot water

4 chicken bouillon cubes

6 tablespoons margarine

6 tablespoons all-purpose flour

1 teaspoon paprika

1/8 teaspoon black pepper

4 cups diced, cooked chicken

1 tablespoon parsley flakes

5 slices American cheese

Preheat oven to 350° F

Prepare Rigatoni according to package directions. Drain and set aside.

Dissolve bouillon cubes in hot water and set aside.

In large saucepan, melt margarine. Stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add chicken, parsley flakes and Rigatoni, tossing gently to mix.

Pour into a greased 13” x 9” x 2” baking dish. Cut cheese slices in half diagonally. Lay cheese across top of chicken mixture.

Bake for 30 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers.

Makes 6 to 8 servings.

Rigatoni Chili Bake

1 16oz. pkg Rigatoni (or Mostaccioli or Rotini)

1 ½ lbs. Ground beef (or ground Italian sausage)

1 large onion, chopped

1 19oz. can of tomato puree

1 15 ½ oz. can red kidney beans, drained

1 4 oz. can chopped green chiles (hot or mild)

3 tablespoons chili powder

1 ½ cups water

1 8 oz. pkg. shredded cheddar cheese

Prepare Rigatoni according to package directions. Drain and set aside.

Brown beef in skillet, breaking up as it browns. Drain. Add chopped onion and sauté until tender. Remove from heat. Mix meat and onion with all remaining ingredients, except the cheese. Pour mixture into a 13” x 9” x 2” baking pan and sprinkle with cheese. Bake at 350° F for 30 to 40 mnutes, or until thoroughly heated. Refrigerate any leftovers.

Makes 8 servings.

HUNGARIAN GOULASH

1½ lbs. beef, cut into squares

1. medium onion

1. teaspoon paprika
2. tablespoons parsley flakes

4. medium potatoes, cubed

2. quarts water

1. tablespoon salt
2. tablespoons shortening or cooking oil
3. medium carrots
4. stalks celery, diced

1¼ teaspoon black pepper

1 can drained, stewed tomatoes

2 tablespoons flour

1. Chop onion and brown in oil.

2. Add beef, paprika, salt and pepper. Let simmer in its own juice.

Add water as needed. Cook about 1 hour. Stir in flour.

3. Add carrots, parsley, celery, potatoes and the rest of the water.

4. Continue cooking until the potatoes and carrots are tender, but

not over-cooked. If you prefer the gravy thicker, just add a

little more flour and thicken to taste.

Serve over hot noodles or rice.

Variations

1. You may use lean ground beef instead of the cubed meat.

All other ingredients remain the same.

2. Instead of the potatoes, carrots and celery, you may use

one can of well-drained mixed vegetables.

All other ingredients remain the same.

Orange Chicken

1. frying chicken, 3 to 3½ lbs. cut up into serving pieces

1. clove garlic, minced or pressed
2. tablespoons butter or margarine

1. tablespoon soy sauce

Dash back pepper

¼ cup fresh orange juice

2 teaspoons grated orange rind

1. tablespoon brown sugar

Orange slices and orange rind for garnish. (if desired)

1. Wash chicken, pat dry.
2. Arrange chicken pieces in a baking dish with a lid. Add garlic and dot with butter. Sprinkle with Soy sauce and black pepper.
3. Cover dish with lid. Bake at 350° F for 30 minutes.
4. Remove from oven. Pour orange juice over chicken and sprinkle orange rind. Baste chicken with juice from pan. Sprinkle with brown sugar. Cover with lid.
5. Continue baking the chicken for another 30 minutes or until clear juices run when thigh of chicken is pierced.
6. Garnish with orange slices and grated orange rind. (if desired)

Makes 4 servings.

Guisado de Res (Beef Stew)

2½    pounds boneless beef chuck roast, fat and gristle removed
½     cup all purpose flour
        Salt and freshly ground pepper to taste
        shortening
       Beef stock or water or a combination
1     large onion, chopped
2     cloves garlic, minced
1     cup celery, chopped
2     cups carrots, chopped
3     serrano chilies, seeded and chopped fine
2     cups potatoes (about two large russets), peeled and cubed
1    15-ounce can of peeled, chopped tomatoes
½    cup chopped cilantro leaves
1     teaspoons ground cumin (optional)
       Extra fresh cilantro for garnish (optional)
Cut chuck roast into small bite sized pieces. Place flour in plastic bag with salt and freshly ground pepper. Shake until meat is coated completely by flour mixture. Heat shortening in Dutch oven and brown the meat, taking care to shake excess flour off the pieces before putting them into the pot. Pour stock and/or water into pot until meat is covered, making sure a half-inch or so liquid is over the beef so that it does not stick to the bottom of the pot. Simmer for about 2 hours, stirring now and then to prevent sticking. Then add onion, garlic, celery, carrots, chopped chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more stock or water to keep ingredients from sticking to bottom. (Dish should be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1 hour or until meat is very tender and all vegetables are well cooked. Serve with flour tortillas warmed on a griddle. (Microwaving flour tortillas makes them rubbery!)

Tomato enchilada bake

3 cups cooked chicken meat

1 cup sour cream

1 (14.5 ounce) can diced tomatoes

1 teaspoon chili powder

1/4 cup chopped onion

2 green onions, chopped

1 tomato, diced

1 (6.5 ounce) can canned tomato sauce

1/2 cup salsa

2 teaspoons chili powder

1/4 teaspoon dried oregano

1/4 teaspoon dried parsley

8 (8 inch) flour tortillas

6 ounces shredded Cheddar cheese

1 (2 ounce) can chopped black olives,

drained (optional)

In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.

In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Spanish Rice

Ingredients

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock

1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes before serving.

Serves 4 to 6.

Arroz Con Pollo (Rice with Chicken)

Ingredients

Chicken

Tbsp olive oil
broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika

Rice

2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt/li>

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

Serves 4-6.

Honey-Lime Chicken Wings

18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
vegetable oil for frying

Directions

1. In a large bowl, mix together the honey, lime juice, lime peel, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1-inch deep vegetable oil until cooked through. Place the cooked wings in the Honey-Lime mixture and shake to coat well. Serve immediately.
   

Note: I have also made these appetizers, using chicken breast or chicken thighs, cut into bite-size pieces.

Apples & Honey Challah

1 1/3 cups warm water

1/2 cup vegetable oil

1/2 cup honey

2 large eggs divided in 2 separate bowls

1 teaspoon salt

2 cups chopped apples

5 cups bread flour

3 teaspoons instant yeast

2 tablespoons sugar

1/2 teaspoon cinnamon

1. Dissolve yeast in warm water. Add 1 tbsp of sugar and let it sit until it foams.

2. In a large bowl combine flour, salt and chopped apples

3. In another bowl combine oil, dissolved yeast and water, honey and 1 beaten egg

4.Pour wet ingredients over the flour and knead to create a smooth and soft dough about 10 minutes.

5.Place dough in a slightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until triple in size.
6.“Punch” dough and divide it in half.

7.Make 6 dough balls from each half and arrange them in a disposable 8 inch round aluminum pan (place 5 on the edges and 1 in the center).

8. Pre-heat oven at 350°F (176°C)

9. Using a pastry brush, gently “paint” the Challah with remaining beaten egg. Mix cinnamon and sugar and sprinkle over Challah.
10,Cover with a clean kitchen towel and let sit for about 30 minutes, then
bake for 30-35 minutes until golden brown.

Potato and Cheddar Frittata

2 tablespoons olive oil

2 large potatoes, scrubbed and thinly sliced (about 1-pound)

1 small onion, thinly sliced

8 large eggs

2 tablespoons whole milk

¼ teaspoon kosher salt

¼ teaspoon Freshly ground black pepper

½ cup shredded cheddar cheese (or red Leicester cheese)

Preheat oven to 375° F. 190° C
In a 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.

Sweet Potato Casserole

2½ pounds sweet potatoes (4 medium), peeled and cubed
4 tablespoons margarine
1 large egg
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup coarsely chopped pecans
1 (10-ounce) bag marshmallows

Directions

Preheat oven to 350 F. 176° C

Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes. Drain well and return to the pot. Add margarine, egg, vanilla and salt and mash with a fork or potato masher until slightly chunky. Stir in pecans.

Transfer to a greased 9-inch square baking dish and smooth top. Cover with marshmallows and bake for 12 to 15 minutes or until golden brown. Serve immediately.

Princess Lucy's Pumpkin Pie

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Pure Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch deep-dish pie shell

MIX sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

BAKE in preheated oven 425° F 218°C for 15 minutes.

Reduce temperature to 350° F 176°C; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

If desired, top with whipped cream before serving.

Refrigerate leftovers.

Princess Lucy's Crumpets

½ cup warm water (105°F - 115°F) (40°C – 46°C)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2½ cups all-purpose flour or bread flour
1 teaspoon salt
½ teaspoon baking soda
1½ cups milk

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.

Repeat until all the batter is used.

Serve warm with butter and jam or clotted cream and jam.

Makes 16 crumpets.
 

Peach Cobbler

½ cup butter, melted

1 can (15¼oz) sliced peaches, well-drained

1¼ cups sugar - divided

1 cup all-purpose flour

1 cup milk

2 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

Preheat oven to 400°F 204°C

Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar, flour, milk, baking powder, cinnamon, and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake for 25 minutes or until cake tests done. Serve warm.

Apple Cobbler

8 large cooking apples, peeled, cored, sliced (I use Granny Smith)

3/4 cup sugar

3/4 teaspoon ground cinnamon

2 cups all-purpose flour

2 cups sugar

2 eggs

2 teaspoons baking powder

3/4 teaspoon salt

2/3 cup butter, melted

Heat oven to 350°F. 176° C
Place sliced apples in ungreased 13x9-inch baking pan.
Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.
Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in bowl; beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.

Serve warm.

Easy Bangers with Onion Gravy

4 onions, cut into thin wedges

2 tbsp balsamic vinegar

8 sausages

300ml (½ pint beef stock)

1 tbsp Worcestershire sauce
Salt & Pepper to taste

Heat oven to 425°F 218°C
Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring after 15 mins.



Pour over the stock and Worcestershire sauce, return to the oven and cook for 20 mins more, or until sausages look golden brown.



Serve with mashed potatoes and peas (or green beans)

Kathy's Tea Cakes

1 cup butter, softened

1½ cups sugar

3 eggs

1 tablespoon Pure Vanilla Extract

3 cups flour

1 tablespoon baking powder

¼ teaspoon salt

Directions:

Preheat oven to 375°F ... 190°C

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft).
2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
   

This should make 8 or 9 dozen tea cakes.

Pecan Pie

Pie Filling Ingredients:

3. tablespoons butter

¾ cup packed dark brown sugar

¾ cup dark corn syrup

3. large eggs

2. teaspoons vanilla

¼ teaspoon salt

1. cup chopped pecans

1½ cups pecan halves

1. Preheat oven to 350°F 176°C
2. Grease and lightly flour a 9-inch pie pan.
3. Prepare a one-crust pie shell and press into pie pan
4. In a large microwave-safe bowl, melt butter.

Stir in brown sugar until smooth. Whisk in corn syrup, eggs, vanilla and salt. Stir in chopped pecans.

5. Pour into pie shell. Arrange pecan halves in circles over the top.

Bake for 35 to 40 minutes or until filling is set and pastry is golden

brown.

Serve at room temperature. May be served with whipped cream or

Ice cream.

Sweet Potato Pie

1. Unbaked 9” deep dish pie shell

2 Eggs

1½ Lbs. Sweet Potatoes (peeled, cooked and mashed)

2/3 Cup Evaporated Milk

¾ Cup brown sugar

½ Teaspoon salt

½ Teaspoon nutmeg

½ Teaspoon ginger

½ Teaspoon cinnamon

1. Preheat oven to 425°F 218°C
2. Beat eggs. Add all remaining ingredients and mix well until smooth.
3. Pour into pie shell.
4. Bake at 425°F 218°C for 15 minutes. Reduce heat to 350°F 176°C and bake 45 minutes more, or until knife blade inserted 1” from center comes out clean.
5. Serve cold with whipped cream.

Strawberry-Pretzel Jell-O

3 to 4 cups coarsley crushed pretzel sticks.

1. stick melted butter.

1. 8oz. pkg. cream cheese (room temp.).

¾ cup sugar.

2. heaping tablespoons sour cream.

1 8oz. Cool Whip (defrosted).

1. large pkg. strawberry Jell-O.
2. cups pineapple juice.

1. large container frozen strawberries.

Crush enough pretzels to cover bottom of 9x13-inch pan. Add melted butter and bake at 350°F 176°C for 15 minutes.

Beat Cream cheese and sugar until smooth. Add sour cream and cool whip.

Place filling on cooled crust and refrigerate to set.

Bring pineapple juice to a boil and dissolve Jell-O. Add strawberries and let thicken.

Put on top of pretzel & cream cheese mixture.

Chill at least four hours or longer.

Refrigerate left-overs.

Apple Crisp

12 medium apples; peeled, cored and sliced
1 teaspoon vanilla
1 cup all-purpose flour
2 cups rolled oats
1½ teaspoon ground cinnamon¾ teaspoon ground nutmeg
1½ cups packed dark brown sugar
1½ cups butter, softened

Directions:

1. Preheat oven to 350°F (175° C).

2. Place apples in a mixing bowl, sprinkle evenly with vanilla. Mix lightly, to combine.

2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.

3. Evenly place coated apple slices into the bottom of a greased 9x13 inch baking dish.

4. Cover apple slices with crumb mixture.

5. Bake for 45 to 50 minutes or until apples are tender.

6. Serve hot with vanilla ice cream.

BAKED CUSTARD

1. egg

1. cup milk
2. tablespoons sugar

¾ teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Set in a pan containing ½ to 1inch of HOT water. Bake at 350°F 176°C for 35 minutes or until set and a knife inserted near the center comes out clean.

Makes two servings.

Three Bean Salad

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed

DIRECTIONS

1. Mix together green beans, wax beans, kidney beans, and onion.

2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.

3. Pour over bean mixture. Let set in refrigerator overnight.

STUFFED GRILLED ZUCCHINI

4. medium zucchini
   
   
5. teaspoons olive oil, divided

2. tablespoons finely chopped onion

   ¼ teaspoon minced garlic

   ½ cup dry bread crumbs

    ½ cup shredded mozzarella cheese

    ½ teaspoon salt

1. tablespoon minced fresh mint

2. tablespoons grated Parmesan cheese

Cut zucchini in half, lengthwise; scoop out pulp, leaving a ¼ inch shell. Brush with 2 teaspoons oil; set aside. Chop pulp; in a large skillet, saute pulp and onion in remaining oil. Add garlic; cook one minute longer. Add bread crumbs; cook and stir for two minutes or until golden brown. Remove from heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered over medium heat for 8 to 10 minutes or until zucchini is tender.

Pineapple Gelatin Salad

1. can (20oz.) crushed pineapple

1. pkg. (6oz.) lemon gelatin

    3 cups boiling water

1. pkg. (8oz.) cream cheese, softened

1. carton (16oz.) frozen whipped topping, thawed

   ¾ cup sugar

    3 tablespoons lemon juice

    3 tablespoons water

2. tablespoons all-purpose flour

2. egg yolks, lightly beaten

1. Drain pineapple, reserving juice. Dissolve gelatin in boiling water;

Add pineapple. Pour into a 13 x 9 x 2-inch dish; chill until almost set, about 45 minutes. In a mixing bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook one minute or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least one hour.

Kidney Bean Salad

2. cans red kidney beans (drained)

    2 sticks of celery, cut into small pieces

1. small onion, coarsely chopped

   ½ cup mayonnaise (*)

    salt and pepper to taste

Mix all ingredients together and refrigerate for at least one hour before serving.

(*) NOTE: Regarding mayonnaise. ½ cup of mayonnaise is just a guideline. You

may use more or less depending upon how creamy you want the salad.

Mandarin Spinach Salad

Ingredients

1 cup Mandarin oranges, drained (15-ounce)
1 bag spinach (5-ounce)
2 cooked chicken breasts, cut into ½-inch pieces (about 2 cups)
1 large tomato, chopped
2 tablespoons sliced almonds
1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons honey
2 teaspoons mustard
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions

In a large bowl combine oranges, spinach, chicken, tomatoes and almonds.

In a small bowl whisk together oil, vinegar, honey, mustard, salt and pepper and immediately pour over salad. Toss to coat.