Corn and Tuna Tart

9 inch prebaked pastry shell
1 1/2 cup Bechamel sauce
1 cup whole kernel corn
3/4 cup tuna flakes
3/4 cup cooked peas
2 tablespoons fresh parsley

Preheat oven to 350 degrees.

Prebake pastry shell and prepare bechamel sauce.

Combine corn, tuna, peas and parsley with sauce and heat through.

Spoon filling into prebaked pastry shell and bake in preheated oven for 20 minutes or until heated through.

Baking time 20 minutes
Serves 4

Lemon Gelato

1 cup sugar
1 tablespoon grated lemon rind
1/8 teaspoon salt
2/3 cup fresh lemon juice
1 1/2 cups plain yogurt
fresh mint sprigs (optional)

Combine first 4 ingredients in a bowl; stir until sugar dissolves. Add yogurt; stir well. Pour mixture into freezer container of an ice cream freezer. Freeze according to manufacturer's instruction. Garnish with mint, if desired. Yield: about 3 cups.

Pineapple Cream Pie

1 graham cracker crust
1 vanilla instant pudding
1 (8 ounce) Cool Whip
1 (20 ounce) can crushed pineapple
1 (8 ounce) sour cream

In a large bowl, put crushed pineapple with juice and instant pudding; mix well. Add sour cream and mix well. Add Cool Whip (thawed) and mix well. Put into graham cracker crust. Refrigerate 1 hour or overnight.

Baked Stuffed Tomatoes

6 large tomatoes
1 cup bread crumbs
1/2 teaspoon salt
1 tablespoon minced onion
1 egg, well beaten
1 teaspoon minced parsley
2 tablespoons melted butter
pepper

Remove the stem ends of tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake in a moderately hot oven (350 degrees) for 30 minutes.

Chicken Bisquit Casserole

1 cup cooked chicken, cut in chunks
2 cups water
1 package biscuits
1 can cream of chicken soup
1 can cream of celery soup
1 cup long grain rice

Mix all ingredients and put in Pam sprayed casserole dish. Lay biscuits on top. Bake at 350 degrees until biscuits are golden brown. Time may vary.

Rich Peanut Butter Cookies

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
granulated sugar

Heat oven to 375 degrees. In large bowl, beat brown sugar, peanut butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.

Shape dough into 1 1/2 inch balls. Dip tops of balls into granulated sugar. On ungreased cookie sheets, place balls, sugared sides up, about 3 inches apart (do not flatten).

Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to cooling racks.

Peach or Cherry Custard Pie

1 or 2 eggs
1 tablespoons flour
pinch of salt
pinch of cinnamon
1 can condensed milk ( use extra milk to make batch as large as necessary)
1 teaspoon vanilla
1/2 cup sugar
pinch of nutmeg
sliced peaches or cherries

Beat eggs separately and then add rest of ingredients. Bake at 350 degrees until set.

Spanish Rice

6 slices bacon
1/4 cup green pepper
3 cup cooked rice
1/4 teaspoon pepper
1/4 cup onion
2 cup canned tomatoes
1 teaspoon salt

Fry bacon and remove. Add onion and green pepper. Cook slowly until onion is soft and yellow. Add rest of ingredients and bacon. Bake at 350 degrees for 30 minutes. One cup uncooked rice equals 3 cups cooked rice,.

Braised BBQ Beef Sandwich

1 3 pound chuck roast, rinsed and dried
2 medium onions, chopped
1 tablespoon olive oil
1 28 ounce can whole tomatoes (preferably plum tomatoes)
1 18 ounce bottle of your favorite barbecue sauce
salt and freshly ground black pepper
12 sandwich or hamburger buns

In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is vey tender, stirring occasionally, about 3 hours.

Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

Increase the heat on the pot to medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and peppe to taste.

Serve on buns. Makes approximately 12 sandwiches.

Cottage Cheese Jello Salad

12 ounce cottage cheese
8 ounce Cool Whip
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) box strawberry Jello (use dry)

Mix all ingredients together. Stir until well blended. Chill well before serving.

Easy Chicken Pot Pie

1 can Campbell's cream of potato soup
3/4 cup milk
1/8 teaspoon pepper
1 cup frozen mixed vegetables, thawed
2 cans (4.5 ounce each) Swanson Premium chunk chicken breast, drained
1 cup all purpose baking mix
1 egg

Heat the oven to 400 degrees.
Stir the soup, 1/4 cup milk, pepper, vegetables and chicken in a 9 inch pie plate.
Stir together the baking mix, egg and the remaining milk with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.
Bake for 30 minutes or until hot and topping is golden.

Green Bean Casserole

1 1/3 cups French's French Fried Onions
1 can Campbell's condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
4 cups cooked cut geen beans

Mix soup, milk, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes until hot. Stir. Top with remaining onions. Bake 5 minutes longer.

Grilled Lamb Chops over Garlicky Spinach

2 (4 ounce) lamb loin chops (1 to 1 1/4 inches thick)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons chopped fresh mint, divided
3 teaspoons minced garlic, divided
2 teaspoons olive oil
1 (9 ounce) bag baby spinach
Lemon wedges, if desired

Heat grill. Sprinkle both sides of lamb with 1/8 teaspoon of the salt and pepper. Sprinkle with 2 tablespoons of the mint and 1 teaspoon of the garlic, patting to adhere. Spray lamb lightly with cooking spray.

Grill lamb, covered, over medium high heat or coals 8 to 10 minutes for medium-rare, turning once.

Meanwhile, heat oil in deep large skillet over medium high heat until hot. Cook remaining 2 teaspoons garlic 30 seconds or until fragrant. Add spinach and remaining 1/8 teaspoon each salt and pepper; cook 1 to 2 minutes or until spinach just begins to wilt, turning constantly with tongs.

Serve lamb over spinach; sprinkle with remaining 1 tablespoon mint. Serve with lemon wedges.
2 servings

Big Boy Strawberry Pie

Baked pie shell
1 1/2 cup water
2 tablespoons cornstarch
4 cups strawberries
3/4 cup sugar
3 ounce package strawberry jello

Mix water, sugar, cornstarch and jello. Put in saucepan and bring to a boil, stirring constantly. Cook until clear. Drain the berries well. Place in baked pie shell. Pour warm jello over top. Chill until set.

Creamy Vegetable Casserole

1 package (16 ounce) frozen broccoli, carrots & cauliflower
1 can mushroom soup, undiluted
1 carton (8 ounce) spreadable garden vegetalbe cream cheese
1/2 to 1 cup seasoned croutons

Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 quart baking dish. Sprinkle with croutons. Bake, uncovered, at 375 degrees for 25 minutes or until bubbly. 6 servings

Peppermint Stick Pie

3 pints peppermint ice cream
1 chocolate flavored crumb pie shell
1 12 ounce jar fudge ice cream topping
Coarsely crushed candy cane or striped round peppermint candies (optional)

In a chilled bowl stir ice cream until softened.

Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours.

To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. If desired, sprinkle with crushed candies. Makes 8 servings.

Easter Tiramisu

SYRUP:
1/2 cup sugar
1/4 cup limoncello liqueur
1/4 cup lemon juice

MASCARPONE CREAM
5 egg yolks
1/2 cup sugar
1/4 cup elderflower liqueur
1/4 limoncello liqueur
2 tubs (16 ounces each) mascarpone cheese

FOR CAKE
2 packages (3 ounces each) ladyfingers
2 containers (6 ounces each) raspberries

GARNISH, OPTIONAL
Organic edible flowers, such as pansies, roses or marigolds
1 egg white
1 teaspoon water
sugar

To make the syrup: In a small saucepan over medium heat, combine the sugar, limoncello and lemon juice. heat until simmering and the sugar is dissolved. Set aside to cool.

To make the mascarpone cream: In a medium stainless steel bowl, whisk together the egg yolks, sugar and both liqueurs. Set aside. Bring a medium saucepan with 1/2 inch of water to a simmer. Place the bowl of the egg mixture over the pan. The bowl should rest over the water without touching it. Whisk the yolk mixture continuously until thickened, lightened in color and hot to the touch, about 10 minutes. In a bowl of a stand mixer, combine the mascarpone cheese and the yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium, then beat for 30 seconds. It should be thickened and hold peaks.

To assemble: In an 8 X 11 inch pan, arrange a layer of ladyfingers across the bottom. Sprinkle evenly with half of the syrup. Spread half of the mascarpone cream over the top of the ladyfingers. Evenly distribute 1 package of the raspberries over the cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with the remaining syrup, then top with the remaining mascarpone cream and raspberries. Refrigerate at least 4 hours or overnight before serving.

To make sugared flowers: You can shoose to use small flowers whole or pull the petals off large flowers. Beat the egg white and water together until bubbly. Using a small paintbrush that's never been used for paint, paint the flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over the top of the tiramisu before serving.

Serves 12