Chilled Cucumber Soup

Serves 4 to 6
Total time: about 20 minutes, plus chilling time
This recipe is from Los Angeles Times test kitchen director Donna Deane.

2 European cucumbers (about 1 lb. each), but into 2-inch chunks
2 c. plain yogurt
1 clove garlic, finely mined
1 tsp. white wine vinegar
3/4 tsp. salt
1/4 tsp. white pepper
2 tbsp slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips

In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
Cover and refrigerate several hours or overnight until well chilled.
To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

Yummy Taco Dip

1 can bean dip
4 oz. cream cheese (softened)
1/2 c. sour cream
1 Tbsp taco seasoning
1 garlic clove, pressed
1/4 c. (1 oz.) shredded cheddar cheese
1/2 med. tomato (diced)
2 green onions (thinly sliced)
1/4 c. sliced olives
1 Tbsp cilantro or parsley (finely chopped)
Add’l sour cream
Tortilla chips

Spread bean dip over bottom of small baking dish. Combine cream cheese, sour cream, taco seasoning and garlic.

Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 min at 350* or until cheese is melted.

Top with green onions, olives, cilantro or parsley, and tomato.

Chicken Noodle Casserole

I found this recipe the other day and it was good.

Lg can chicken (drained)
small jar chopped pimiento (drained)
Lg can mushrooms stems & Pieces (drained)
1 can cream of mushroom soup (or whatever “cream of” you like)
1 can milk (use soup can)
1-1/2 c. macaroni noodles (uncooked)
2 c. sharp cheddar cheese
salt and pepper

mix all ingredients together in casserole dish, cover and bake 350* 1 hr.