Salmon Salad

Ingredients:

1 can (1 pound) red salmon

2 hard-cooked eggs, chopped

1 Tablespoon cider vinegar

1 Tablespoon lemon juice

1/2 teaspoon salt

2 soup pickles, chopped

1 teaspoon Worcestershire sauce

2 Tablespoons chopped onion

2 ribs celery, chopped

Directions:

Mix all ingredients together and chill for several hours before serving. Serve with mayonnaise.

Serves: 3 - 4

Old Fashioned Chocolate Pie

Ingredients for Filling:

1-1/4 cups sugar

3 Tablespoons corn starch

3 Tablespoons cocoa

1/4 teaspoon salt

2-1/2 cups milk

3 egg yolks, beaten

1 teaspoon vanilla

1 Tablespoon butter

1 (9 inch) pie shell

Ingredients for Meringue:

3 egg whites

3 Tablespoons sugar

Pinch of cream of tartar

Directions:

Mix together first 4 ingredients in a double boiler. Add milk and egg yolks and cook over medium heat until thick, stirring constantly. Stir in butter and vanilla. Pour into baked pie shell. Chill. Beat egg whites until stiff, gradually adding sugar and pinch of cream of tartar. Spread over cooled chocolate filling and bake a 350 degrees until lightly browned.

Servings: 6 - 8

JALAPENO SQUARES

Ingredients:

8 medium jalapenos, chopped.

3 cups Shredded Monterey Jack Cheese and/or cheddar cheese

2 med Tomatoes, peeled & sliced

4 large Eggs

1 1/2 cups Evaporated milk

1/4 cup Flour

1 teaspoon Salt

Sliced avocado and sour Cream for garnish

Directions:

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking pan. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50- 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Swanson Italian Herbed Chicken & Penne Pasta

Prep/Cook Time: 25 min.

Ingredients

1 can (14 1/2 oz.) Swanson� Seasoned Chicken Broth with Italian Herbs

6 sun-dried tomato halves

1 tbsp. olive oil

1 lb. boneless chicken breasts, cut into crosswise strips

2 cups sliced mushrooms

1 tbsp. all-purpose flour

1 cup packed coarsely chopped fresh spinach

4 cups hot cooked penne pasta (medium tube-shaped)

Grated Parmesan cheese

Directions

PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes; cut up.

HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.

ADD mushrooms and cook until tender. Stir in flour and cook 1 min., stirring.

ADD tomatoes and broth. Cook until mixture boils and thickens, stirring. Add spinach and pasta. Mix lightly to coat. Serve with cheese.

Serves 4.

TIP: You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.

Blue Cornbread Madeleines

Ingredients:

1 cup all purpose flour

1 cup blue cornmeal (yellow may be substituted)

1 Tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 cup milk

6 Tablespoons butter, melted

1/4 cup honey

1/4 cup corn kernels, canned, drained

1/4 cup chopped fresh cilantro

Directions:

Preheat oven to 425 degrees. Stir together flour, cornmeal, baking powder and salt. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in corn and cilantro. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well buttered and floured madeleine pans, filling each shell 3/4 full. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.

Note: These are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.

Yields: 24 – 30