Pasta Salad

2 Cups Favorite Pasta
2 Tomatoes
1/2 Cups green Pepper

Make pasta according to package directions. Chop vegetables into small pieces.

When pasta is cool, combine all ingredients above.



1/4 Cups vinegar
1/2 Cups salad oil
2/3 Cups sugar
1/3 Cups catsup
1/4 teaspoons pepper
1 Teaspoon salt
1 Teaspoon Garlic salt


Mix these ingredients and heat until they are thoroughly combined. Let stand until cool.

Pour over pasta and refrigerate for several hours.



4 boneless chicken breasts
1 egg
3 Tablespoons lemon juice (fresh), divided
1/4 cups flour


1/2 teaspoon each: garlic, salt and paprika
1/4 cups margarine or butter
2 chicken bouillon cubes
1/4 cups boiling water


Beat egg with 1 tablespoon fresh lemon juice; combine flour, garlic, salt and paprika.

Dip chicken into egg mixture, then into flour mixture.

Melt butter in skillet.

Add chicken and brown on both sides.

Dissolve buillon cubes in boiling water; add remaining lemon juice.

Pour over top of chicken in the skillet.

Cover and simmer for 20 minutes or until tender.

Serve with rice or noodles.

Tips:     Make sure chicken breasts aren’t too thick.

    After it’s done simmering for 20 minutes or so, let it sit out until it’s about room temperature before you remove the breasts.

    This will ensure that you don’t lose the breading when transferring it to a serving dish.


Mounds Bars

  • 2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 (12 ounce) package semisweet chocolate chips, melted


Preheat oven to 350 degrees F (175 degrees C).

Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9×13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.

Spread the melted chocolate chips over the top. Let cool and cut into squares.