Summer Vegetable & Fish Bundles

Ingredients:

4 fish fillets of your choice (about 1 pound)

1 pound thinly sliced vegetables; such as mushrooms, zucchini, yellow squash and tomatoes.

1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Golden Onion Soup Mix

1/2 cup water

Instructions:

On two 18 x 18-inch pieces of heavy duty aluminum foil, divide fish equally; top with vegetables. Evenly pour savory herb with garlic soup mix blended with water over fish. Wrap foil loosely around fillets and vegetables, sealing edges airtight with double fold. Grill, broil, or bake in a 350 oven seam side up for 20 to 30 minutes until fish flakes easily with fork. Carefully unwrap. Can be served over rice if desired. Makes 4 servings.

*Can also be cooked with butter and soy sauce instead of soup mix and cook as directed.

Mediterranean Chicken (baked in foil)

Ingredients:

4 boneless skinless chicken breasts

4 sheets (18 x 12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray

1/2 teaspoon dried oregano leaves

8 sun-dried tomatoes, cut into thin slivers

2 jars (6 oz. each) quartered marinated artichoke hearts, drained

1 can (about 4 oz.) sliced ripe black olives, drained

2-2/3 cups cubed unpeeled baking potatoes

1/4 cup Parmesan and garlic salad dressing

Chopped parsley (optional)

Instructions:

Preheat oven to 450. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with 1 tablespoon salad dressing. Double fold side and ends of soil to seal packet, leaving head space for heat circulation. Repeat with remaining chicken, oregano, vegetables and dressing to make three more packets. Place packets on baking sheet. Bake 35 to 40 minutes or until chicken in no longer pink in center. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Garnish, if desired, with chopped parsley. Makes 4 servings.

*Can also be eaten from the foil to save dish washing. How to fold foil is at the right of this page.

Tropical Cheese Ball

Ingredients:

1 8-oz. package cream cheese softened (I use PHILADELPHIA BRAND)

1 8-1/4 oz. can crushed pineapple, drained

2 cups (8 oz.) shredded mild cheddar cheese

1/2 cup chopped pecans

1/4 cup chopped dried apricots

1 teaspoon chopped crystallized ginger

Flaked coconut

Instructions:

Combine cream cheese and pineapple, mixing until well blended. Add all remaining ingredients except coconut; mix well. Place on clear wrap and roll into a ball. Place in refrigerator for several hours. Remove from refrigerator, unwrap and shape into a ball and roll in either more chopped pecans or flaked coconut. Place on serving platter with assorted crackers. Makes 1-1/2 cups.

*My family and friends like this cheese ball rolled in flaked coconut the best.

Party Cheese Ball

Ingredients:

2 8-ounce packages of cream cheese, softened (I use PHILADELPHIA BRAND)

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of ground red pepper

Dash of salt

Chopped pecans if desired

Instructions:

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Place in clear wrap and shape into a ball. Place in refrigerator and chill for several hours. Take out of refrigerator and unwrap; shape into ball and roll in pecans if desired. Place on platter with assorted crackers. Makes 2 cups.

*My family and friends like this cheese ball rolled in pecans.

Spinach Salad with Creamy Mushroom Dressing

"My grandchildren love this salad" I hope you will too.

Salad Ingredients:

1 (10-oz.) package washed, trimmed spinach, torn into bite-size pieces

12 strips bacon, crisp fried, crumbled

4 hard-cooked eggs, peeled, sliced

1 medium onion, sliced into rings

*Assemble these in layers in large salad bowl. Salt and pepper to taste. Set aside.

(Creamy Mushroom Dressing):

1 can cream of mushroom soup

1/4 cup tarragon vinegar

1-1/2 teaspoon sugar

1/4 cup water

1/4 teaspoon celery seed

1/4 teaspoon marjoram

1 teaspoon dry mustard

Dash of Worcestershire Sauce

*Beat ingredients together, place in a saucepan and heat. Stir until smooth; take off heat and cool.

When dressing has cooled; pour over salad and toss gently. Makes 4 servings.

Maple Pecan Pie

Ingredients:

1 (9-inch) unbaked pastry shell

1 cup pure maple syrup

3 eggs, beaten

1/2 cup firmly packed light brown sugar

2 tablespoons margarine or butter,melted

1 teaspoon vanilla extract

1-1/4 cups pecan halves or pieces.

Instructions:

Place oven rack in lowest position in oven, preheat oven to 350. In a large bowl, combine all ingredients except pastry shell and mix well. Pour into pastry shell. Bake 35 to 40 minutes or until golden brown. Cool. Serve at room temperature or chilled. Refrigerate leftovers. Makes one 9-inch pie.

*If using pre-packaged pie crust; you can double the recipe to make two pies.

Easy Glazed Yams

Ingredients:

2 (17 or 23 oz) cans yams or sweet potatoes

3/4 cup pineapple or peach preserves

1/2 to 1 cup miniature marshmallows

1/4 cup chopped walnuts

1 tablespoon margarine or butter

Instructions:

Preheat oven to 350. Arrange yams in ungreased 1-1/2 quart baking dish. Spoon preserves over yams; top with marshmallows, nuts and margarine. Bake 25 minutes or until hot. Makes 4 to 6 servings.

Chicken Dumpling Soup

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-1/2 inch cubes

3 cans (14-1/2 oz. each) reduced sodium chicken broth

3 cups water

4 medium carrots, chopped

1 medium onion, chopped

1 celery rib, chopped

1 teaspoon minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

Dumplings:

3 egg whites

1/2 cup 1% cottage cheese

2 tablespoons water

1/4 teaspoon salt

1 cup all-purpose flour

Instructions:

In a large nonstick skillet coated with cooking spray, brown chicken. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour, mix well. Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering). Serve immediately. Makes 4 servings.

*This is a low-fat recipe for those who are on a diet. But with the broth and thick chewy dumplings you won't notice any difference then regular recipes.

Homemade Egg Substitute

Ingredients:

3 egg whites

2 tablespoons instant nonfat dry milk powder

1 teaspoon water

2 to 3 drops yellow food coloring (optional)

Instructions:

In a small bowl, combine all ingredients. Use as a substitute for eggs. Makes one serving (equivalent to 2 eggs)

*This tasty alternative to whole eggs is perfect for folks who need to watch their diets, and it scrambles up fluffy and delicious.

Orange Avocado Tossed Salad

Ingredients:

1 large package red leaf lettuce

1 small package fresh spinach

1 can (12 oz.) mandarin oranges, drained

1 cup halved green grapes

1/2 cup silvered almonds, toasted

1/2 cup vegetable oil

1/3 cup white wine vinegar

1 garlic clove, minced

2 tablespoons brown sugar

1 teaspoon curry powder

1 teaspoon soy sauce

1 ripe avocado, peeled and sliced

Instructions:

In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, sugar, curry powder and soy sauce; shake well. Drizzle over salad; toss to coat. Garnish with avocado slices.

*To toast slivered almonds; place in a non-stick pan on med. heat and cook until golden brown. Watch that you don't burn them. Take of heat and let cool.

Kiwi - Strawberry Spinach Salad

Ingredients:

2 large packaged fresh baby spinach

2 pints fresh strawberries, halved

4 kiwifruit, peeled and cut into 1/4 inch slices

1/3 cup sugar

1/4 cup vegetable oil

1/4 cup raspberry vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

2 green onions, chopped

2 tablespoons sesame seeds, toasted

1 tablespoon poppy seeds

Instructions:

In a large bowl, combine the spinach, strawberries and kiwi. In a blender, combine the sugar, oil, vinegar, paprika and Worcestershire sauce; cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour over salad; toss to coat. Serve immediately.

*To toast sesame seeds; place in a non-stick pan on med. heat and cook until golden brown in color. Remove from heat and let cool.

Apple Baked French Toast

Ingredients:

1 large loaf French or Italian bread

8 eggs

3-1/2 cup milk

1 cup sugar

1 tablespoon vanilla

3 teaspoons cinnamon

1 teaspoon nutmeg

6 to 8 medium-sized cooking apples

2 tablespoons butter

Directions:

Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla with a whisk, for about 30 seconds. Pour one half of egg mixture over bread. Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.

Chocolate Peanut Butter Grahams

Ingredients:

1 jar (18 oz.) peanut butter

1 package (16 oz.) graham cracker, broken into rectangles

1-1/2 pounds milk chocolate candy coating

Instructions:

Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a large heavy saucepan over low heat, melt candy coating; stir until smooth. Using a fork or a candy dipper, dip cookies in coating to completely cover; allow excess to drip off. Place on waxed paper lined cookie sheet. Let stand until firm. Store in an airtight container in a cool dry place. Makes 5 dozen.

*Just in time for the Holidays. This makes a great gift for anyone who like sweets and cost is very little.

Honey Mustard Chicken Bites

Ingredients:

1-1/2 pound, boneless chicken breast, cut into 1-inch pieces

1 jar (12 oz.) refrigerated honey mustard salad dressing

2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed

2 tablespoons orange juice

Instructions:

Dip chicken into 3/4 cup dressing. Coat with stuffing. Place chicken on baking sheet. bake at 400 for 15 minutes or until chicken is done. Mix remaining dressing and orange juice in saucepan. Heat through. Serve with chicken for dipping. Makes 40 appetizers.

Italian Wedding Soup

Ingredients:

1 egg

3/4 cup grated Parmesan cheese

1/2 cup dry bread crumbs

1 small onion, chopped

3/4 teaspoon salt, divided

1-1/4 teaspoon pepper, divided

1-1/4 teaspoon garlic powder, divided

2 pounds ground beef

2 quarts chicken broth

1/3 cup chopped fresh spinach

1 teaspoon onion powder

1 teaspoon dried parsley flakes

1-1/4 cup cooked medium pasta shells or spirals

Instructions:

In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and blend well. Shape into 1-inch balls. In a dutch oven, cook meatballs in small batches until no longer pink; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Stir in pasta; heat through until pasta is tender. Makes 3 quarts. Serves 12 people.

Bacon-Wrapped Sausage Coins With Appricot Dipping Sauce

Ingredients:

1/2 cup apricot preserves

1 tablespoon water

2 tablespoons fresh lime juice

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/4 teaspoon crushed red pepper flakes, or to taste (optional)

1 pound smoked sausage, any variety, cut into 1/3-inch rounds

1 pound sweet hickory smoked bacon, each slice cut into 3 pieces

Instructions:

Combine preserves, water, lime juice, soy sauce, mustard and pepper flakes in a blender or food processor. Puree until ingredients are blended and mixture is smooth. Pour sauce into a bowl, cover and refrigerate. Preheat oven to 350. Line a large baking sheet with sides with parchment paper or a baking mat. Wrap each sausage round with a slice of bacon; secure with a wooden pick and set on prepared baking sheet. Bake until bacon is brown and crisp, about 20 to 25 minutes per side. Remove baking sheet from oven, transfer bacon-wrapped sausage coins to a paper towel-lined plate to drain excess fat. Heat sauce in a small pan and pour into a small bowl and set in center of large serving platter. Arrange bacon-wrapped sausage coins around sauce bowl. Serve immediately. Serves 6 to 8 people.

*Sauce can be served cold also. What ever you prefer.

Peanut Butter Pie

Ingredients:

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

1 cup crunchy or smooth peanut butter

1 (8 oz.) carton Cool Whip

1 baked pie shell or graham cracker crust

Chocolate syrup to drizzle on top if desired

Instructions:

Cream the cream cheese. Add sugar and peanut butter. Beat until smooth. Fold in half of Cool Whip. Place in graham cracker crust pie plate. Cover with remaining Cool Whip. Drizzle chocolate over top and make pattern with a knife to decorate. Refrigerate or freeze.

Beer Bread

Ingredients:

3 cups self-rising flour

3 tablespoons sugar

1 (12 oz.) can of beer, your choice

Melted butter (optional)

Instructions:

Combine first 3 ingredients and pour into a greased loaf pan. Bake at 350 for 45 minutes or until golden brown. Brush with melted butter if desired.

* 1 (12 oz.) can of orange soda may be used for the kid's. My grandchildren love it.

Strawberry-Glazed Fruit Salad

Ingredients:

1 quart fresh strawberries, halved

1 can (20 oz.) pineapple chunks, drained

4 firm bananas, sliced

1 jar or pouch (16 oz.) strawberry glaze

Instructions:

In a large bowl, gently toss strawberries, pineapple and bananas; fold in the glaze. Chill for 1 hour. Makes 6 to 8 servings.

*Strawberry glaze can often be found in the produce section of you grocery store.