Peanut Butter Fudge

1 cup brown sugar
1 cup white sugar
2 Tbsp butter
1 tsp vanilla (or more)
1/4 lb peanut butter
1/2 cup evaporated milk
1 cup marshmallow fluff
few grains salt

Cook sugar, butter, milk and salt to soft ball stage (drip a small drop of mixture into cool water and test it for softness). Add marshmallow fluff just before returning to fire. Do not stir. Cool to room termperature. Beat until creamy.  Pour into well buttered pan. Cut in squares.

Give to someone who needs a present.

Zesty Shrimp Spread

one lb. shelled and deveined cooked shrimp, chopped
one 8 oz pkg cream cheese
one half tsp tabasco
1/3 cup chilli sauce
one tsp minced onion
2  tsp lemon juice
Worcestershire sauce as desired

Good on toasted rounds of  bread, especially when you are at the beach and accompanied with beer.
On second thought, better double the recipe.

Easy Greek Chicken

1 Tbsp olive oil
2 cups chopped onion (1 large)
2 Tbsp dried thyme
1 to 2 tsp black pepper
10 garlic cloves, minces
6 cups cubed (1/2 in.) red potatos (2 lbs)
2 cups cut green beans (1/2 in.) = 1/2 lb.
1/4 cup water
2 Tbsp anchovy paste or finely chopped ripe olives
2 (14.5 oz) cans no salt added diced tomatoes undrained
8 skinned, boned chicken thighs (1 lb)
1/2 cup crumbled feta cheese (2 oz)
 Heat olive oil in a large skillet. Add onion and saute 3 minutes, add thyme, pepper and garlic. Saute one minute.  Increase heat to high, add potatoes. Saute 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste and tomatoes.  Add chicken thighs to skillet mixture. Cover and simmer for 30 to 40 minutes.  Yield 4 servings (2 thighs and 2 cups potato mixture)
Calories 488.

Raw Broccoli Salad

1 cup raisins (plump raisins by cooking hot water briefly, cool)
4 cups brocolli
1  small onion, minced
8 slices bacon, crumbled

Dressing:
1/2 caup mayonaise
2 Tbsp vinegar
1/2 cup sugar

Pour and toss dressing with salad and chill.

D-Lish!

Marinated Black Bean Salad

1 (15 oz) can of black beans, drained and rinsed
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup diced tomato
1 Tbsp red wine vinegar
1 Tbsp lemon juice
1 Tbsp water
2 tsp olive oil
1 tsp chopped cilantro or parsley
1 tsp cumin
1 small garlic clove, minced
1/2 tsp dijon style mustard
8 lettuce leaves (for bed)
3 Tbsp sour cream (as toppping)

Best if refrigerate for at least 2 hours.

Extremely D-Lish Potato Salad

1 lb. red potatoes
1 lb fresh asparagus
1 lb frozen green peas (or fresh)
1 small red pepper, cut in strips
3/4 cup heavy cream
1/2 cup mayonaise
1 small red onion, minced
2 Tbsp. lemon juice
1 Tblsp. dijon style mustard
1 small clove garlic, crushed
1/4 cup parsley, minced
1/3 cup fresh dill

Quarter potatoes, cook in salted water until tender, put in large bowl, keep warm. Cook asparagus, pepper and peas, just until tender, drain, add to potatoes.
In sauce pan, combine: cream, mayonaise, lemon juice, mustard, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper and cook, stirring until boiling.
Stir in parsley and dill. Pour over vegetables. Toss well. Serve over lettuce.

Beau Monde Dip for Veggies

one pint mayonaise
one small carton sour cream
3 tsp parsley
3 tbsp minced onion
3 tsp dill weed
3 tsp beau monde spice

mix and chill overnight