Parmesan & Onion Hanky Pankys
1/2 red onion, finely chopped
1/2 c. mayonnaise
1/4-1/2 c. grated parmesan
Pepper & a little garlic powder
14 slices cocktail rye
Preheat broiler. Mix everything but rye together. Broil rye until lightly toasted. Turn over and spread with topping. Broil until bubbly and nicely browned.
Chicken Pot Pie
2 pie crusts (I use the pre-made refrigerated kind)
1/2-1 pound chicken breast chunks, cooked (I used about 1 & 1/2 this time, too much for me)
1 can Veg All, drained (You can use other mixed veg)
1 can condensed cream of mushroom soup (I almost always use low fat, low sodium versions of the soups)
1 can condensed cream of chicken soup
Preheat oven to 350 degrees. Put one crust in a pie plate. Mix the rest together & pour into crust. Top with second crust, crimping & sealing. Cut slits to vent the top (or use mini cookie cutters for make designs). Bake 1 hour. Let stand at least 10 minutes before serving. Serves 6.
Tomato & Cucumber Salad
1 large tomato, diced (I like to use an heirloom tomato here)
1 cucumber, peeled & sliced thickly
3 or 4 leaves basil, sliced in chiffonade
1/4 red. onion, diced
1 tsp. garlic salt
1/2 tsp. oregano, opt.
1-2 tbsp. olive oil
Mix everything together and let stand 5 or 10 minutes before serving. Serves 4-6.
Corn & Zucchini Sauté
2 tbsp. butter or olive oil
1 zucchini, diced
1 onion, diced
1 jalapeño, seeds and membranes removed, minced (or to taste)
Salt and pepper
Kernels cut from 2-3 ears corn (you can do this with frozen corn, but it's not the same. I only make it in season)
Melt butter in skillet and add everything but the corn. Cook until veggies are tender, then add corn and cook another few minutes, until corn is tender. Serves 4.