Garlic Shrimp & Lemon Squares

Juice of 1 lemon
1ts grated lemon rind
4 tb Butter; softened

1 lb Vermicelli; cooked
1/2 lb Butter
8 oz mushrooms; sliced
4 ts garlic; chopped
1 lb medium shrimp
2 c fresh spinach leaves
8 ts pine nuts
salt & pepper
4 ts bread crumbs
Lemon slices and chopped parsley for garnish

Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill. Cook the vermicelli until just tender. Set aside. Melt the 2 sticks of butter in a large skillet over medium heat. Add the mushrooms and shrimp and saute briefly. Add spinach and pine nuts and stir, then add the prepared lemon butter, salt and pepper. Bring to a simmer, cooking just until everything is heated through. Pour over the vermicelli. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately. Makes 6 servings.

Chicken Cordon Bleu & Rice Pilaf

Chicken Cordon Bleu

Chicken breast pounded to 1/4" thick
1 slice ham
1 slice swiss cheese

Roll up and attached with toothpick

Mix 1 cup milk and 2 eggs into bowl and dip chicken to moisten
Then roll in Shake-n-Bake (parmesan flavored) mixed with breadcrumbs

Bake 400 (20-30 min)

Mellow Jello

1 lg pkg orange jello - mix following directions on box
1 lg pkg COOK & SERVE lemon pudding - mix following directions on box

mix this together and set 3 hrs in refrigerator or overnight

1 sm pkg INSTANT lemon pudding - mix with only 1 cup milk
1 8oz Cool Whip

mix together and spread over the top of set jello - add mandarin oranges

Sweet & Sour Meatballs & Mellow Jello

Sweet & Sour Meatballs
2/3 c canned milk or 1/2 c milk
1 1/2 lbs ground beef
2/3 c soda crackers
1/2 c onions
1 tsp season salt (lawry's)

Make small meatballs and fry in electric fry pan until brown or use frozen meatballs from Sam's club

Sweet & Sour Sauce
1 tsp beef boullion
1 c water
3/4 c green peppers
3/4 c brown sugar
1/4 c vinegar
2 TBS soy sauce
1 can pineapple - use juice
2 TBS corn starch disolved in 2 TBS cold water

Bring water and boullion to a boil, then add peppers, brown sugar, vinegar, soy sauce and pineapple plus juice. Cook on high for several minutes to soften the peppers. Add corn starch and stir until thickened. Pour over meatballs - serve with rice.