We Salute the 1970s and wish you a Happy New Year!!!

Here are the Lovely Lunch Ladies in their lovely new aprons compliments of the Ronald McDonald House.

Cranberry Salsa made by Barb

1 12 oz.bag fresh or frozen cranberries (no need to thaw if frozen)

1 Granny Smith apple, peeled and cored

1/2 large red pepper, cut into chunks

3/4 cup sugar

1/3 cup apple juice

3 Tbsp. cilantro or parsley

2 Tbsp. chopped jalapeno pepper (for more heat add seeds too)

1 tsp. grated lime zest

Put the cranberries, apple, red pepper, and onion in a food processor and pulse until chopped into a fine consistency.  Transfer to a bowl and add the sugar, apple juice, cilantro, jalapeno, and lime zest.  Cover and refrigerate for at least 1 hour before serving so that cranberries can marinate with the sugar and blend the flavors.  It can also be made up to 2 days in advance.  Serve with tortilla chips.  Cooks note  This looks great in a white serving dish.

Chipped Beef Snowman Cheeseball made by Andrea

2 -  3 1/2 oz. packages chipped beef

2 - 8 oz. cream cheese bricks

2 Tbsp. mustard

1/2 cup Parmesan cheese

2 Tbsp. horseradish

1 container of whipped cream cheese

Garnishes to make the snowman:  Fresh Rosemary for the wreath on his head, raisins for the eyes and buttons, a baby carrot for the nose, craisins for the mouth and trim on the wreath, a red pepper cut into a scarf shape, and 2 stalks of asparagus for the arms

Mix all the cheese ball ingredients together and make into two balls - one small one for the head and one large one for the body.  Frost the entire snowman with the whipped cream cheese.  Now use the garnishes to complete the adorable snowman.

Minestrone Soup made by Sandi

3 cups reduced sodium vegetable or chicken broth

1 (28 oz) can diced tomatoes

1 (15 oz) can white (cannelloni or navy) beans, drained

2 carrots, peeled and chopped

1 celery stalk, chopped

1 cup onion, chopped

1 tsp. dried thyme

1/2 tsp. dried sage

2 bay leaves

salt and black pepper

2 cups cooked ditalini pasta

1 medium zucchini, chopped

2 cups coarsely chopped fresh or frozen spinach, defrosted

4 Tbsp. grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 tsp. salt and black pepper.  Cover and cook on low for 6-8 hours on LOW or 3 to 4 hours on HIGH.  

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach.  Cover and cook 30 more minutes.  Remove bay leaves and season, to taste, with salt and pepper.  Ladle soup into bowls and sprinkle Parmesan cheese over the top and garnish with basil, if desired.

Chicken Cacciatore made by Lori

1 onion

1 red pepper

2 cups cut up mushrooms

4 Tbsp. olive oil

1 Tbsp.minced garlic

1 can of crushed tomatoes

1 jar Classico 4 cheese pasta sauce

1 lb of chicken breasts

Parmesan cheese

Saute the onion, red pepper, and the cut mushrooms in the olive oil.  Add the minced garlic.  Add the can of crushed tomatoes and the jar of pasta sauce.  Cook 1 lb of chicken breasts and cut into cubes or small pieces. Add the Parmesan cheese and simmer for 2 hours.  Add the chicken and serve.  Cook's note - this can be doubled.  A single recipe serves 6.

These show two new products that were introduced to Americans in the 1970s - Instant Potatoes and Stovetop Stuffing.

Watergate Salad made by Andrea

 1 (3.4 oz) package instant pistachio pudding mix

1 (16 oz) can crushed pineapple, with juice

1 cup mini marshmallows

1/2 cup chopped walnuts

1/2 (8 oz) container Cool Whip.

In a large bowl mix all the ingredients but add the cool whip last and fold in gently.  

Today's Trivia:  Many people wonder why this is called Watergate salad.  I researched and found out that the pudding premiered in 1975 and the recipe followed.  A well known Chicago journalist featured it in her paper and called it Watergate Salad because the Watergate scandal was the most talked about news of the time and people would be more likely to see it if had the name "Watergate" in it.  Kraft foods called it Pistachio Pineapple Delight when the recipe first came out.

Ambrosia made by Mary Ann

1 (11 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

3 1/2 cups Cool Whip, thawed

2 cups shredded coconut

2 cups mini marshmallows

1/2 cup milk

1 cup maraschino cherries

In a large bowl combine all the ingredients except for the cherries.  Mix together well and chill for at least 1 hour before serving.  Garnish with cherries when ready to serve.

Turtle Trifle made by Barb

1 (21 oz) package chewy fudge brownie mix, baked according to package directions

2 cups sugar

1 1/3 cups light corn syrup

2/3 cup butter, melted

4 large eggs

1/4 tsp. salt

2 tsp. vanilla

3 cups chopped pecans

1 (16 oz) container cool whip

1 (12 oz) jar caramel ice-cream topping

2 cups toasted whole pecans

Crumble brownies and set aside.  In a large saucepan, combine the sugar, corn syrup, melted butter, and eggs.  Stir in salt, vanilla, and chopped pecans.  Bring to a boil over medium heat, then reduce heat and simmer for 10 mins., stirring frequently.  Cool completely.  In a trifle bowl, layer brownies, pecan mixture, Cool Whip, caramel and toasted whole pecans.  Chill for 2 hours before serving.

Pecan Chocolate Chip Pie made by Lori

3 eggs

1 cup sugar

1 cup Corn Syrup

1 cup pecans

1 ready made pie crust

1 Tsp. vanilla

Mix the eggs, sugar, corn syrup and vanilla.    Arrange the nuts and chocolate chips in the pie shell and then pour the syrup over.  Bake for 55 minutes at 350 degrees.

Here are some popular food items introduced in the 1970s.