Serve this menu with a simple salad and rolls.

Spicy Yogurt Vegetable Dip

Ingredients:
8 ounces plain low-fat or nonfat yogurt
1/4 cup chili sauce
1 tbsp. prepared horseradish
1 tsp. grated lemon rind
1 tsp. salt
2 tbsp. chopped celery
2 tbsp. chopped green pepper
1 tbsp. chopped green onion

Combine all ingredients in a blender or food processor. Process until it's still textured, but the vegetables aren't chunky. Chill an hour or more. Use as a vegetable dip. Makes 1 1/3 cups. Notes: If you want it less spicy leave out the horseradish, which really adds a bite. You can also use chopped jalapeno instead of the horseradish.

Herbed Lemon Chicken and Rice

Ingredients:
3 1/2 pounds chicken pieces
3 cloves garlic, thinly sliced
1 1/2 cups fresh lemon juice-about 8 large lemons
1/4 cup all-purpose flour
1/2 tablespoon paprika
1 tablespoon olive oil
1 cup long-grain white rice
1 medium sweet onion, thinly sliced
Salt and pepper -- to taste
1 cup mixed chopped herbs-dill, parsley, oregano, marjoram
1 3/4 cups canned chicken broth

Rinse chicken and pat dry. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and refrigerate for 6 hours or overnight, turning chicken pieces occasionally. When ready to cook, drain the chicken, reserving lemon juice and garlic. In a large resealable plastic bag, shake flour and paprika to combine. Add a chicken piece and shake to coat evenly. Repeat until all chicken pieces are dredged in flour mixture. In a large nonstick skillet, brown chicken pieces in oil over medium-high heat until browned, about 5 minutes per side. Remove chicken and keep warm.

Place rice in a crockpot and top with onion and chicken. In a small saucepan, whisk together reserved lemon juice and garlic, salt, pepper, herbs, and broth. Bring to a full boil and boil for 1 minute. Pour over chicken. Do not stir. Cover and cook on low for 6 to 8 hours, or on high for 2 1/4 to 3 hours.

Green Peas with Garlic Butter

Ingredients:
3 cloves of garlic
1/ 2 cup butter, softened
2 tablespoons minced fresh parsley
16 ounces fresh or frozen green peas

Boil garlic in water to cover in saucepan for 2-3 minutes. Drain well and dry; crush in small bowl. Cream butter in mixer bowl until light and fluffy. Add garlic and parsley, beating well. Chill, covered, for several hours before using. Cook peas until tender; drain. Place in serving dish; dot with herb butter. Optional: You may add fresh mint to this recipe!

Maple Gingerbread

Ingredients:
2 1/3 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. salt
1 egg
1 cup maple syrup
1 cup sour cream
4 tbsp. melted butter

Frosting:
2 cups confectioners' sugar
2 tbsp. softened butter
3 tbsp. maple syrup
1 tbsp. whipping cream

Sift together the flour, soda, ginger and salt. Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter. Gradually add the dry ingredients, beating until well blended. Pour into a greased and lightly floured 11 X 7 X 1 1/2" baking pan. Bake at 350 degrees for 30-40 minutes, or until cake tests done. Remove from the oven and cool. Combine the frosting ingredients in a bowl, beat with a mixer until smooth and spreadable. You can sprinkle with crushed walnuts if desired.

MORE: Three recipes from "It's All American Food"!
http://www.oldfashionedliving.com/americanfood.html
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