Recipe: Chili Beef Noodle Skillet, Stir Fried Zucchini, Creamy Lemonade Cups

CHILI BEEF NOODLE SKILLET

1 pkg (8oz) egg noodles
2 lb ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 garlic cloves, minced
1 can (28oz) diced tomatoes, undrained
1 tbsp chili powder
1/4 to 1/2 tsp salt
1/8 tsp pepper
1/2 to 1 cup shredded cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender, drain. Add tomatoes, chili powder, salt and pepper, mix well. Cook and stir for 2 minutes. Drain noodles, stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese, cover and let stand for 5 minutes or until cheese is melted.

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STIR FRIED ZUCCHINI

2 lb zucchini sliced
2 garlic, cloves, minced
1/4 cup olive or vegetable oil
1 tsp salt
1/2 tsp italian seasoning
1/4 tsp pepper

In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp tender, about 5 minutes. Sprinkle with seasoning. Serve immediately.

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CREAMY LEMONADE CUPS

1 1/4 cups graham cracker crumbs (about 20 squares)
1/4 cup butter or margarine, melted
2 tbsp sugar
1/2 cup finally chopped nuts
1 can (14oz) sweetened condensed milk
3/4 cup lemonade concentrade
1 carton 98oz) frozen whipped topping, thawed

In a bowl, combiine the crumbs, butter and sugar. Stir in the nuts. Set aside 1/4 cup for topping, press the remaining mixture onto the bottom of eight dessert dishes. In another bowl, combine the milk and lemonade concentrade, fold in the whipped topping. Spoon into prepared dishes. Sprinkle with reserved crumbs. Chill until serving.