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1/4 c. cooking oil
1 t. grated lemon peel
6 T. lemon juice
2 T. honey
dash salt and pepper
6 boneless, skinless chicken breast halves

Combine first five ingredients in shallow baking dish. Stir until well blended.

Place chicken in marinade. Turn to coat. Refrigerate 30 minutes. Turn once.

Heat broiler or prepare grill. Rmove chicken from marinade. Broil or grill 3 to 5 minutes per side. Serves 6.

2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise

Cook macaroni; drain and rinse in cold water.

Combine pasta and remaining ingredients in large bowl.

Cover and refrigerate 3-4 hours to blend flavors.

Serve on bed of lettuce leaves. Serves 8.

15-1/4 oz. can pineapple chunks
8 c. torn spinach
2 c. cubed cooked chicken
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted

Drain pineapple, reserving 1/3 c. juice.

In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.

In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed. Serves 4.

(Without the chicken, this makes a nice vegetarian salad.)

2 c. cooked chicken pieces
1/3 c. salad oil
2 T. peanut butter
4 t. soy sauce
4 t. cider vinegar
1-1/2 t. sugar
1/8 t. crushed red pepper
3 green onions, chopped
lettuce leaves
sprouts, cucumber slices, chopped peanuts to garnish

In large bowl, whisk salad oil, next 5 ingredients, and 1 T. water. Stir in green onions. Add chicken pieces and toss to coat with dressing.

Serve on lettuce leaves and garnish. Serves 4.

4 c. cubed, cooked chicken
3/4 c. sliced or slivered almonds
1 c. sliced celery
1-1/4 c. seedless green grapes
3/4 c. mayonnaise
1/4 c. sour cream
2 t. lemon juice
lettuce

Place chicken, almonds, celery, and grapes in a large bowl. Stir together the mayonnaise, sour cream, lemon juice and salt and pepper to taste. Add to chicken and mix gently. Serve on crisp lettuce leaves.

3 c. chopped cooked chicken
15-1/4 oz. can pineapple chunks, drained
1/4 c. plus 2 T. flaked coconut
2 stalks celery, thinly sliced
1 t. curry powder
1/4 t. salt
2/3 c. mayonnaise
1/2 c. toasted slivered almonds
1 banana, sliced
lettuce leaves
11-oz. can mandarin oranges, drained
2 T. flaked coconut, toasted

Combine first 7 ingredients in a large bowl; toss lightly. Cover and chill 2 hours. Just before serving, add almonds and banana. Serve on lettuce leaves. Garnish salad with mandarin oranges and toasted coconut. 4-6 servings.

1 head lettuce, torn in bite-size pieces
1 lb. can bean sprouts, drained
5 oz. water chestnuts, sliced
5 slices bacon, crisp-cooked, crumbled
2 hard-cooked eggs, sliced
1 c. salad oil
1/2 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 T. grated onion
2 t. Worcestershire sauce

Combine vegetables, bacon, and eggs. Sprinkle with salt and pepper. Combine remaining ingredients and blend in blender. Add to salad; toss lightly. Serves 6.

1 bag spinach, washed and torn into pieces
1 c. sliced, drained water chestnuts
2 chopped, hard-boiled eggs
8 slices bacon, crumbled
1 small onion, thinly sliced and separated
1 can drained mandarin oranges (or fresh)

Toss in large bowl and add dressing:
1/2 c. salad oil
1/2 c. olive oil
1/2 c. wine vinegar
1/3 c. catsup
1/2 c. sugar

1/2 c. salad oil
3 T. white vinegar
2 T. soy sauce
2 T. minced, peeled ginger
1 t. Oriental sesame oil
1 green onion, thinly sliced
1 lb. asparagus
1 lb. roast beef from deli (in one piece)
1 small head Boston lettuce
2 medium sized tomatoes
8 oz. whole water chestnuts, drained

In small bowl, with fork, mix salad oil, white vinegar, soy sauce, ginger, sesame oil, and green onion; set aside.

Break off tough ends from the asparagus; trim scales if the stalks are gritty.

In 10″ skillet over high heat, heat asparagus and 1/2″ water to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until asparagus is tender-crisp. Drain.

Thinly slice roast beef. Wash lettuce and separate into leaves. Slice tomatoes. Line platter with lettuce.

Arrange asparagus, roast beef, tomatoes, and water chestnuts on lettuce. Pour dressing over salad.

1-1/2 lb. baked ham, sliced 1/4″ thick, cut in matchsticks
1-1/2 lb. Swiss cheese, sliced 1/4″ thick, cut in matchsticks
3 green onions, sliced
2 T. chopped parsley
1 t. minced fresh thyme
2 T. white wine vinegar
1 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
1/2 c. extra virgin olive oil

Combine ham, cheese, onions, parsley, and thyme.

In small bowl, whisk together vinegar, mustard, salt and pepper. Gradually whisk in olive oil in thin stream.

Pour vinaigrette over ham and cheese and toss well. Cover and refrigerate.

Serve at room temperature.

1 stick well chilled butter, cut into 4 pieces
1/4 c. honey
1/3 c. pecans

In food processor blend butter, honey, and pecans until smooth. Scrape bowl as necessary. Makes 3/4 c.

Blend 1/2 stick softened butter with 1/2 c. honey and 2 T. peanut butter.

1 c. milk
3 T. all-purpose flour
1/4 t. salt
1/8 t. pepper
3 T. butter or margarine

Combine all ingredients, except butter, in 4 c. glass measure; beat with rotary beater until smooth. Add butter.

Microwave 3 minutes on High. Beat well and continue cooking 1-2 minutes on High, or until thickened. Beat lightly and serve. Makes about 1 c.

Cheese sauce:
Add 1/2 c. shredded process American cheese with butter to basic sauce. Microwave 4 minutes on Medium High. Beat well and continue cooking 2-1/2 to 4 minutes on Medium High or until thickened. Beat lightly and serve.

3/4 c. Karo syrup
1/2 c. ketchup
1/4 c. Worcestershire or soy sauce
1/4 c. prepared mustard
2 t. ground ginger

In bowl stir together Karo syrup and remaining ingredients. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes about 1-1/2 cups.

1/2 c. ketchup
1/2 c. brown sugar
1/2 c. vinegar
1 c. water
dash Worcestershire sauce
dash pepper
garlic salt to taste

Simmer over pork or beef. (Cut recipe in half for chicken.)

2 medium onions, chopped fine
3/4 c. Coca Cola Classic
3/4 c. ketchup
2 T. vinegar
2 T. Worcestershire sauce
1/2 t. chili powder
1/2 t. salt

Bring everything to a boil; simmer, covered, 45 minutes or until thick. Makes 2 cups.

2 lbs. ground beef
2 lbs. Italian sausage
3 pork neck bones
3 T. fresh parsley
4 T. fresh chopped garlic
2 T. fresh chopped sweet basil
1 c. Peccorino Romano cheese, freshly grated
1 c. Italian seasoned bread crumbs
3 eggs
olive oil
salt and pepper to taste
2 large cans tomato puree
1 large can tomato paste
1 large can whole or crushed tomatoes
garlic salt

In a large mixing bowl, combine ground beef, parsley, sweet basil, 2 T. garlic, 2/3 c. cheese, bread crumbs, eggs, salt, and pepper. Mix well with your hands. Set aside.

Sprinkle neck bones with garlic salt and fry along with sausage in a good amount of olive oil. You want to seal the flavors, not cook thoroughly.

Place meat in bottom of large saucepan. Form meatballs into a size between a golf ball and a tennis ball. Fry in the same oil, turning the meatballs to brown on all sides. (My Italian friend who shared this recipe pours all the cooking oil into the sauce for extra flavoring. I don’t, because my conscience can’t take it if I add all that oil but it’s up to you.)

Place the meatballs in the saucepan and add the tomato products. Add 2 cans of water and stir gently. Add the remaining garlic to the sauce and stir.

Cook the sauce for at least 3 hours on medium low heat. Stir often (gently). About 30 minutes before serving, add the remaining cheese to the sauce. If the sauce tastes slightly acidic, you can add up to 3 T. sugar.

(My Italian friend was very specific about using basil only for pasta sauce and saving the oregano, etc. for pizza. We like to zip this up a little by adding additional herbs and spices, but either way, this sauce is the real thing, and makes enough for a big family.)

1 T. soy sauce
1 T. Worcestershire sauce
1 garlic clove, crushed

Marinate 4-5 hours.

1 c. unsweetened cocoa
1 c. water
1-1/2 c. sugar

Combine all in a 2-quart sauce pan and bring to a boil over medium heat, stirring constantly. Let cook a few minutes longer to reduce, but watch carefully so it doesn’t boil over. Spoon over ice cream and enjoy!

scant T. cornstarch
1/4 c. butter
1 c. sugar
1 c. fresh raspberries, crushed
1/2 t. lemon juice

Combine cornstarch with a T. cold water. Stir to make a smooth paste.

Melt butter; stir in sugar, raspberries, and cornstarch. Bring to boiling point and boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice. Cool.

10 oz. frozen artichokes, thawed
1/4 c. white wine vinegar
1 clove garlic, peeled, left whole
1/4 t. sugar
1/4 t. thyme
1-1/2 t. coarse salt
1/2 t. basil
1/2 t. oregano
1/8 t. dried red pepper
1/4 c. olive oil
1/4 c. vegetable oil

Boil artichokes in 5 c. water, gently, for 5 minutes.

Drain and dry well; pack into pint jar.

In an enameled or stainless steel saucepan, bring to a boil the vinegar, 1/4 c. water, garlic, sugar, and spices.

Pour hot mixture over artichokes; add oils, pouring enough to come almost to top of rim. Seal tightly.

Refrigerate for 1 week before serving, turning upside down on occasion. Will keep for 2 weeks longer in refrigerator. Serves 6.

Stir-fry 1 1/2 lbs. fresh asparagus, thinly sliced; 1 onion, sliced; 1 clove garlic, minced; with 1 chicken bouillon cube in 1/4 c. butter until tender.

Stir in 1/4 c. sliced almonds and grated peel and juice of 1/2 lemon.

1 lb. fresh green beans
3-4 cloves garlic, crushed
3 T. butter, melted
1/8 t. salt
1/8 t. pepper
1/3 c. chopped fresh parsley

Wash green beans; trim ends, and remove strings.

Bring 1/2 c. water to boil in saucepan. Add beans. Cover, reduce heat to medium, and cook 10 minutes, stirring occasionally. Drain and set aside.

Saute garlic in butter in a large skillet; add beans, salt, and pepper. Cook over medium heat 3 minutes or until thoroughly heated, stirring occasionally. Stir in parsley. Serves 4.

1 can cream of mushroom soup
1/2 c. milk
1 t. soy sauce
dash pepper
2 cans (14.5 oz.) green beans, drained
1 can French fried onions

In 1-1/2 qt. casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onion rings.

Bake at 350*F for 25 minutes; stir.

Top with remaining onions. Bake 5 minutes. Serves 6.

1 lb. broccoli, chopped
salt
3 T. butter
2 T. flour
3 T. chopped onion
1-1/4 c. milk
2 c. shredded Swiss cheese
2 eggs, beaten

Grease baking dish. In medium saucepan over high heat, in 1″ broiling water, heat broccoli and salt to boiling, cover, cook 10 minutes, drain and set aside.

Meanwhile, in medium saucepan over medium heat, melt butter, stir in flour and 1-1/2 t. salt until smooth. Add onion and cook 1 minute. Slowly stir in milk; cook, stirring constantly until mixture thickens and begins to boil; remove from heat. Stir cheese and broccoli into mixture until cheese melts slightly; stir in beaten eggs.

Pour into 10″-x-6″ baking dish and bake 30 minutes or until center is firm to touch. Serves 8.