Pumpkin Sausage Lasagna

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 1/2 pounds bulk sweet Italian sausage (pork, chicken or turkey, whatever you like), casings removed
• 1 large eggplant, peeled and chopped into small pieces
• 1 medium onion, chopped
• 2 garlic cloves, grated
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk (eyeball it)
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• Few dashes fresh nutmeg
• 1 box oven-ready lasagna noodles
• 1 1/4 cups grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 375ºF.

Heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.

While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.

Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.

During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

Crispy Yogurt Chicken

Prep Time: 20 Minutes | Cook Time: 1 Hour15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 2 cups Plain, Unflavored Yogurt
• 2 cloves (to 3 Cloves) Garlic
• Parsley, To Taste
• 1 whole (juice Of) Lemon
• Chicken Legs (or Thighs, Etc.)
• Salt To Taste
• 2 cups Panko Bread Crumbs
• Butter (1 Pat For Each Piece Of Chicken)

Preparation Instructions

Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine.

Rinse chicken and pat it dry. Sprinkle with (kosher) salt.

In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly.

Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.

Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Yogurt Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (6 ounce) container plain low-fat yogurt
• 1 lemon, juiced
• 1 cup dried bread crumbs, seasoned
• 1/2 teaspoon garlic powder
• salt to taste
• 1/4 cup butter
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
3. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
4. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Chicken Tikka Masala

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Parker House Rolls

Prep Time: 3 Hours | Cook Time: 15 Minutes | Difficulty: Intermediate | Servings: 36

Ingredients

• 4 cups Whole Milk
• 2 sticks 1 Cup Butter
• 1 cup Sugar
• 4-½ teaspoons Active Dry Yeast
• 8 cups All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 1 cup (additional) All-purpose Flour
• 2 sticks Melted Butter (additional)

Preparation Instructions

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

Whiskey Maple Cream Sauce

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 12

Ingredients

• 1-½ cup Heavy Cream
• 5 Tablespoons Pure Maple Syrup
• 3 Tablespoons Light Corn Syrup
• 1 Tablespoon Whiskey (can Add More If Desired)

Preparation Instructions

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)

When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.

Pour into a container and refrigerate until completely chilled. Stir before serving.

Drizzle over pies!

Sundried Tomato Pasta Salad

• 6 Tablespoons Olive Oil
• ½ cups Oil Packed Sun-dried Tomatoes, Drained
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Capers, Drained
• 1 clove Garlic Chopped
• 1 pound Pasta
• 1 whole Large, Ripe Tomato, Chopped
• 8 ounces, weight Fresh Mozzarella
• 1 cup Thinly Sliced Fresh Basil Leaves
• 1 cup Freshly Grated Parmesan Cheese
• ½ cups Oil-cured Black Olives, Pitted And Halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, and garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and transfer to a large mixing bowl. Add the dressing and toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan and olives. Toss to combine. Taste and season with salt and pepper, if needed.

(Recipe adapted from Bon Appetit.)

Pasta Salad with Sun-Dried Tomatos, Olives, Mozzarella

• 6 Tablespoons Olive Oil
• ½ cups Oil Packed Sun-dried Tomatoes, Drained
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Capers, Drained
• 1 clove Garlic Chopped
• 1 pound Pasta
• 1 whole Large, Ripe Tomato, Chopped
• 8 ounces, weight Fresh Mozzarella
• 1 cup Thinly Sliced Fresh Basil Leaves
• 1 cup Freshly Grated Parmesan Cheese
• ½ cups Oil-cured Black Olives, Pitted And Halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, and garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and transfer to a large mixing bowl. Add the dressing and toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan and olives. Toss to combine. Taste and season with salt and pepper, if needed.

(Recipe adapted from Bon Appetit.)

Edna Mae’s Escalloped Cabbage

Ingredients

• 1 head Cabbage
• 1 jar (15 Oz.) Original Cheez Whiz (yes, I Said Cheez Whiz)
• 1 can (10 Oz) Cream Of Chicken Soup
• 1 whole (or 2) Fresh Jalapenos, Seeded And Finely Diced (1 Is Pretty Spicy; 2 Is Very Spicy)
• ¼ cups Milk
• Paprika To Taste

Preparation Instructions

Preheat oven to 350 degrees.

Slice cabbage into six to eight pie shaped slices. Remove hard inner core. Parboil slices until nearly done but still slightly firm. Drain very well, then arrange in a buttered 9 x 13-inch dish.

Mix Cheez Whiz, cream of chicken soup, jalapenos and milk. Pour over the top of the cabbage. Sprinkle with paprika, then bake for 30 minutes or until golden and bubbly.

Whiskey-Glazed Carrots (pioneer woman)

Ingredients

• 1 stick Butter, Divided
• 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
• ½ cups Jack Daniels Or Other Whiskey
• ¾ cups (to 1 Cup) Brown Sugar
• ½ teaspoons (to 1 Teaspoon) Salt
• Freshly Ground Pepper, to taste

Preparation Instructions

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

CLASSIC WALDORF SALAD*

Read more about it at www.cooks.com/rec/view/0,1843,152190-255200,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 2 c. diced apple 1 c. 1 inch julienne celery sticks 1/2 c. broken walnuts 1/2 c. Cool Whip 1/4 c. mayonnaise or Miracle Whip 1 tbsp. sugar 1/2 tsp. lemon juice Dash of salt cinnamon Combine apple, celery, and walnuts. Blend together mayonnaise, sugar, lemon juice, and salt. Fold in Cool Whip; fold dressing into apple mixture. Chill.

Topping for Cobbler Pie

1 stick butter
1 cup flour
1 cup sugar
1 egg
1/4 tsp. salt
1 tsp. vanilla

Cream butter, sugar and vanilla together. Add flour, salt and egg; Spoon on top of cobbler or pie. Bake as directed.



I doubled this and used it to for rhubarb cobbler in large and medium cast iron skillets

March 2010 First Place Mary's Irish Cream Bundt Cake

Ingredients

• 1 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish cream liqueur
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup Irish cream liqueur

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

APRIL 2010 BEN'S FIrst Place RAVIOLI AND MARINARA

BEN'S AWARD WINNING RAVIOLI'S AND MARINARA SAUCE

RAVIOLI FILLING

4 STOCKS OF FRESH TARRAGON LEAFS

4 STOCKS OF FRESH OREGANO LEAFS

1 TABLE SPOON DRIED ITALIAN SPICE

1/4 LB GOUDA CHEESE

1/4 LB ASIAGO CHEESE

2 BIG CLOVES OF GARLIC

1/4 ITALIAN SAUSAGE

1 t SPOON CRUSHED RED PEPPERS

2 OZ. OF ROASTED PEPPERS
? portabello mushroom

COMBINED IN FOOD PROCESSOR

1 TABLE OF FILLING PER RAVIOLI IN THE CENTER OF A 3" ROUND PASTA DISC .

MOISTEN THE BOTH EDGES OF THE PASTA WITH WATER . SEAL THE RAVIOLI EDGE WITH A FORK. BOIL IN SALT WATER FOR 10 TO 12 MIN.

RAVIOLI PASTA SHEETS

PURCHASED AT THE STORE

MARINARA SAUCE

2-14.5 OZ. CANS OF CRUSHED TOMATOES

4 OZ. OF ROASTED PEPPERS

1 TABLE SPOON DRY ITALIAN SPICE

1 TABLE SPOON DRY OREGANO

1 TABLE SPOON OF SALT

1 TABLE SPOON OR BLACK PEPPER

1 t SPOON CRUSHED RED PEPPERS

2 BIG CLOVES OF GARLIC CRUSHED

COMBINE INGREDIENTS INTO A SAUCE PAN AND BRING TO A BOIL FOR 5 MIN. .

REDUCE THE HEAT TO LOW OR SIMMER TH E LONGER IT SIMMERS THE BETTER

1 TO 2 HOURS. STIRRING OCCASIONALLY. POUR IN TO BLENDER OR FOOD PROCESSOR

AND BLEND THOROUGHLY. POUR OVER RAVIOLIS AND ENJOY,

Gazpacho

1 hothouse cucumber, halved and seeded, but no peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 Tablespoon kosher salt
1 teaspoon freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop.

White Chili

1 lb. chicken breast, cut in 1/2 inch cubes
1 medium chopped onion
1-1/2 teaspoons garlic powder
2 cans (15.5 oz) great northern beans
1 can (14 oz) chicken broth
1 can (4 oz) chopped green chilis
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 oz) sour cream
1/2 cup whipping cream

Spray pan with cooking spray. In pan, saute chicken with garlic powder and onion until no longer pink. In a large saucepan, add beans, broth, chilis, spices and chicken together and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Stir in sour cream and whipping cream and serve.

Broccoli Cheese Soup

2 Tablespoons oil
3/4 cup finely chopped onion
6 cups water
6 chicken bouillon cubes
8 oz. Inn Maid fine egg noodles
1 teaspoon salt
2-10 oz. pkgs. chopped frozen broccoli
1/8 teaspoon garlic powder
6 cups milk
1 lb. Velveeta cheese (shred so it melts faster)

Heat oil. Saute onion 3 minutes. Add water and chicken bouillon; heat to boil.

Add noodles and salt; cook 3 minutes. Add garlic powder & broccoli; cook 4 minutes. Reduce heat to medium.

Gradually add milk, shredded cheese, and pepper to taste.

Make sure cheese melts and don't boil the milk.

Ben's Mustard Sauce

1 tablespoon prepared horseradish
1/2 cup yellow mustard
1 cup maple syrup or pancake syrup

Combine, serve over corned beef.

Cheese Ball

2 (8 oz) pkgs. cream cheese, softened to room temperature
6 green onions (cut up fine)
2 teaspoons Accent
2 teaspoons Worcestershire sauce
1 large pkg. Budding chipped beef (cut up fine)

Mix together and chill. Serve with crackers.

Chicken a La Stroganoff

4 southern style chicken filets
4 slices bacon
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onions
1 cup sour cream
2 tablespoons flour
1 teaspoon chicken bouillon granules
1/2 cup hot water
2 tablespoons dry sherry
hot cooked egg noodles
snipped parsley

Prepare filets according to package directions; cut into bite size pieces.

Meanwhile, in an 8 inch skillet, cook bacon until crisp; drain on paper towel, reserving 2 tablespoons of drippings in skillet. Crumble bacon, set aside.

For sauce, cook mushrooms and onions in reserved drippings until tender but not brown.

In bowl, stir together sour cream and flour.

Dissolve bouillon granules in hot water; stir into sour cream mixture, add sherry; stir into mushroom mixture.

Cook and stir until thickened and bubbly. Cook and stir 1 more minute.

To serve, arrange hot pieces of chicken atop noodles. Pour sauce over all. Garnish with bacon and parsley.

Chicken Broccoli Bake

6 split chicken breasts
2 medium onions, chopped
mushrooms, sliced
broccoli spears
2 cans Campbell's cheddar cheese soup
2 cans Campbell's cream of mushroom soup
water

Brown chicken breasts in pan with onions & mushrooms, drain. Put in 9x13 pan.

Cook broccoli spears, drain; place between chicken breasts.

Mix 2 cans cheddar cheese soup & 2 cans cream of mushroom soup with 1-2 cans of water; pour over chicken & broccoli.

Cover; bake at 350-375 for 1-2 hours; uncover last 1/2 hour to brown to golden.

Delightful Chicken

4 whole skinless and boneless chicken breasts (about 4-1/2 to 5 lbs)
3/4 cup defatted chicken broth
salt and freshly ground pepper, to taste

1 hothouse (seedless) cucumber
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 heads boston lettuce, cleaned, tough outer leaves removed
1 pint ripe cherry tomatoes, halved
1/3 cup imported black olives
1/4 lb. Roquefort cheese, cut into chunks
1/2 cup whole flat-leaf parsley leaves

Preheat the oven to 350. Place the chicken in a shallow baking pan to fit. Pour the chicken broth on top, season with salt and pepper and bake for 25 minutes or until cooked through, basting once or twice. Remove from oven and let cool to room temperature. Cut chicken into thirds, diagonally; set aside.

Using a vegetable peeler, cut 4 strips vertically along the cucumber. Halve the cucumber lengthwise and then cut into 1/4 inch slices; reserve.

For the dressing, whisk the lemon juice, olive oil, salt and pepper in a large bowl. Tear the lettuce leaves into medium-sized pieces and place atop the dressing. Add the tomatoes, olives, reserved cucumber and chicken. Gently fold together from underneath, coating with dressing.

Add the cheese and parsley; toss carefully.

Adjust seasonings and serve in a very large, shallow bowl or on a large, decorative platter.

Swanson Golden Chicken & Autumn Vegetables

4 chicken breast halves, skin removed
1 cup Swanson chicken broth
1 tablespoon chopped fresh parsley
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic powder
1 large sweet potato, cut up
1 cup fresh or frozen whole green beans

Cook chicken in nonstick skillet until browned.

Add broth, parsley, rosemary, thyme, garlic, potato and beans. Heat to a boil. Cover and cook over low heat 20 minutes or until done.

Tuna Pasta Primavera Salad

2 cups cooked and chilled penne rigate pasta
2 cups frozen broccoli, cauliflower and red pepper mix, steamed and chilled
1/2 cup chopped fresh basil or 2 tablespoons dried basil
1/4 cup sliced black olives
2 tablespoons minced green onions, including tops
2 (6 oz) cans Starkist solid white tuna, drained and chunked
1 cup creamy italian salad dressing or bottle alfredo sauce
3 cups mixed salad greens
1/2 cup grated parmesan or romano cheese

In large bowl, combine all ingredients except lettuce and cheese. Chill 2-3 hours.

Divide salad greens among 6 salad plates. Spoon generous portions of tuna mixture on each plate. Garnish with cheese.

Country Pork Skillet

4 (4 oz) pork chops (3/4 to 1" thick)
1 (12 oz) jar pork gravy
1 teaspoon soy sauce
2 tablespoons ketchup or chili sauce
8 small new potatoes, quartered
1 cup frozen mixed vegetables

Brown chops on one side in 12 inch skillet; turn. Stir in gravy, soy sauce, ketchup and potatoes; heat to boiling; reduce heat to a simmer. Cover and cook 10 minutes. Stir in vegetables; cover and cook 5 minutes, stirring occasionally.

Deviled Steak

1 tablespoon ketchup
1 tablespoon water
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
1 lb. boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine ketchup, water, worcestershire sauce, dry mustard, salt and pepper.

Trim fat from meat. Grill meat on an uncovered grill directly over medium hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

Broiling directions: place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes for more medium. Brush frequently with sauce.

Easy Cheesy Fondue

2 pkgs (10 oz each) Stouffer's frozen Welsh Rarebit, defrosted
1/2 cup (2 oz) shredded cheddar cheese
1/4 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons dry sherry
1/2 teaspoon hot red pepper sauce

Dippers (your choice):
French bread - cut into 1 to 2 inch pieces
assorted cooked vegetables
shrimp - fully cooked
ham - cut into 1 inch cubes
chicken - fully cooked, diced

Combine Welsh Rarebit, cheddar cheese, sour cream, flour, sherry and pepper sauce in medium saucepan; cook, stirring constantly, over medium heat until mixture just comes to a boil. Transfer to fondue pot if desired. Serve with your choice of dippers.

Gold & White Cornbread

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can (15-1/4 oz) whole kernel gold & white corn, drained
1 can (15-1/4 oz) cream style white corn
1/2 cup butter or margarine, melted
1/4 cup milk
2 eggs, beaten

Combine the first five ingredients in a large bowl; mix well.

Combine corn, butter, milk and eggs. Pour into flour mixture; stir just enough to blend.

Pour into 12 large, greased muffin cups. Bake in preheated 400 degree oven, 15-20 minutes or until golden brown, or bake in 8 inch square pan for 25-30 minutes.

Grilled Stuffed Mushrooms

24 fresh mushrooms
1/4 cup chopped green onion with tops
3 tablespoons butter
2 teaspoons flour
1/2 teaspoon dried marjoram, crushed
1/4 cup dry white wine
1/2 cup cooked ham, finely chopped
1 tablespoon parsley, snipped

Remove stems from mushrooms; reserve caps. Chop stems.

In saucepan, cook chopped stems & green onions in 1 tablespoon of the butter just until tender. Blend in flour, marjoram & dash of pepper; add wine. Cook & stir until thick & bubbly. Stir in ham & parsley.

Stuff mushroom caps with ham mixture. Place stuffed mushrooms on a 20x18 piece of foil. Dot with remaining 2 tablespoons of butter. Fold edges of foil to seal securely. Place on grill (medium coals) for 15-20 minutes.

Herbed Steak and Onions

1 cup tomato juice
1 Tablespoon olive oil or cooking oil
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 clove garlic, minced
1 lb. beef top round steak, cut 1 inch thick
2 large onions, thinly sliced and separated into rings

For marinade, combine tomato juice, oil, basil, oregano, pepper and garlic. Set aside.

Trim fat from steak and cut steak into four equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Drain steak, reserving marinade.

Place onions on an 18 inch square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Grill steak to desired doneness, allowing 8 to 10 minutes more for medium. Grill onions 8 minutes more or till tender.

Unwrap onions and place on a serving plate. Arrange meat atop onions. Spoon any remaining sauce form onions over the meat.

Hot Cheeseburger Sub

1 pkg (10 oz) Stouffer's frozen Welsh Rarebit, defrosted
1 loaf (16 oz) French bread
1/4 cup ketchup
3/4 lb. ground beef, thoroughly cooked, drained and crumbled
1/2 cup (2 oz) shredded cheddar cheese, divided
3 Tablespoons all-purpose flour
1 Tablespoon dill pickle relish (optional)
2/3 cup diced tomato

Slice bread in half lengthwise; place on large sheet of aluminum foil. Scoop out bread from bottom portion of loaf, leaving 1/4 inch bread shell. Spread ketchup over bottom half of loaf.

Combine Welsh Rarebit, ground beef, 1/3 cup cheddar cheese, flour and pickle relish in medium bowl; spoon over ketchup. Top with diced tomato. Place top of bread on filled loaf, sprinkle with remaining cheddar cheese.

Italian Style Chicken Filets

1/4 cup chopped green peppers
1/4 cup chopped onions
1-1/2 teaspoon cooking oil
15 oz. can tomato sauce
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon italian seasoning
1/8 teaspoon garlic powder
dash pepper
4 southern style chicken filets
1 cup shredded mozzarella cheese
hot cooked noodles

Preheat oven to 35o.

Cook green pepper and onion in hot oil til tender; remove from heat. Add tomato sauce, water, sugar, italian seasoning, garlic powder and pepper. Cool.

Spread tomato sauce mixture in an 8x8x2 baking dish. Top with frozen filets; sprinkle with cheese.

Bake uncovered for 30 minutes or until heated through. Serve with noodles.

Glistening Cranberry Ring

2 cups boiling water, divided
1 pkg. (4 serving size) Jell-o brand lemon flavor gelatin dessert
1/2 cup Miracle Whip dressing
2 cups thawed Cool Whip whipped topping
1 pkg (4 serving size) Jell-o brand cranberry flavor gelatin dessert or any red flavor
1 can (16 oz) whole berry cranberry sauce
1 can (11 oz) mandarin orange segments, drained

Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool.

Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2 quart mold. Refrigerate until almost set.

Stir remaining 1 cup boiling water into cranberry gelatin in medium bowl at least 2 minutes or until completely dissolved. Gently stir n cranberry sauce until well blended; stir in oranges. Pour over molded layer. Refrigerate until firm.

Unmold onto serving plate.

To make ahead: make up to 2 days ahead. Leave in mold, covered, until ready to serve.

Crab Nachos with Crab Salsa

Crab Salsa:
1 pkg. Louis Kemp Crab Delights
1 bottle (8 fl. oz.) McCormick Golden Dipt Cocktail Sauce
1 large tomato (1-1/2 cups), diced
1/4 medium onion (1 cup), diced
1/4 medium green pepper (1/2 cup), diced

Optional: salt & pepper, chopped jalapeno, chopped cilantro to taste

Place the salsa ingredients in a mixing bowl and stir to combine. Store refrigerated until needed.

Crab Nachos:
1 pkg. Louis Kemp Crab Delights
1/4 bag tortilla chips
2 cups Mexican blend cheese
1 can sliced olives (2.25 oz)

Optional: guacamole, sour cream, tomatoes, green onion

To make nachos, place the tortilla chips on a baking dish in an even layer. Evenly distribute the cheese over the top of the chips and top with the olives and Crab Delights. Bake the nachos at 375 for approximately 10-15 minutes until cheese is melted and chips are hot and browned at edges. Serve with crab salsa.

Cajun Fire Sticks with Fire and Ice Dipping Sauce

4 DLM Boneless, Skinless Chicken Breast halves (about 1 lb)
1 Tbsp fresh lime juice
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Cajun Spice Blend:
2 Tbsp DLM Cayenne Pepper
2 Tbsp DLM Paprika
2 Tbsp DLM Garlic Powder
1 Tbsp DLM Dried Oregano
1 Tbsp DLM Dried Thyme
1 Tbsp DLM Onion Powder
1 Tbsp salt
1/2 tsp freshly ground white pepper
1/2 tsp freshly ground black pepper
Fire and Ice Dipping Sauce:
1/2 cup plain yogurt
2 scallions, coarsely chopped
2 jalapeño peppers, seeded and coarsely chopped
1/4 cup fresh mint leaves, loosely packed (or 1 tsp dried)
1 Tbsp brown sugar
1 Tbsp fresh lime juice
3/4 cup loosely packed cilantro
Salt and freshly ground white pepper

Rinse chicken with cold water and pat dry. Slice each breast in half lengthwise and then crosswise in quarters, to make a total of 8 pieces per breast half.

In a medium bowl, combine chicken pieces with 2 Tbsp Cajun Spice Blend, lime juice, and olive oil. Toss to coat well. Cover and marinate 1 to 2 hours at room temperature, or up to 24 hours refrigerated. Soak 16 bamboo skewers in water at least 30 minutes to prevent burning.

Prepare hot fire. Thread 2 pieces of chicken onto each skewer and place on an oiled grill, 4 to 6 inches from fire. Grill, turning occasionally, until chicken is white throughout but still moist, about 8 to 10 minutes. Serve with Fire and Ice Dipping Sauce.

To prepare Cajun Spice Blend:
Combine all ingredients and whisk by hand to blend, or whirl together in food processor or blender. Store in an airtight container.

To prepare Fire and Ice Dipping Sauce:
Combine all ingredients in a food processor or blender. Purée until smooth. Season with salt and pepper. Cover and refrigerate until serving time.

Makes 8 servings

Honey jalepeno Sauce

1 cup mayonnaise
2 tablespoons honey
2 fresh jalepeno peppers, seeded and minced
1 teaspoon rice wine vinegar
salt & pepper to taste

Whisk ingredients in a small bowl until well combined. Serve with grilled chicken, fish or shrimp. Makes about 1 cup.

Spinach Cheddar Souffle

3 Tbsp. butter or margarine, softened
1 clove garlic, minced
1/4 cup flour
1 cup chicken broth
1 cup shredded cheddar cheese
1 tsp. dijon mustard
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
3 egg yolks, beaten
3 egg whites

Heat oven to 375. With 1 Tbsp. butter, grease a 6 cup, straight sided souffle or baking dish. Set aside.

In small bowl, beat together 2 Tbsp. butter, garlic and flour to form a smooth paste.

In medium saucepan over high heat, boil chicken broth. Briskly stir flour mixture into broth until very thick, about 2 minutes. Remove from heat.

Stir n cheese, mustard, spinach and egg yolks.

In medium bowl, beat egg whites until stiff but not dry. Stir 1/3 whites into saucepan to lighten mixture. Gently fold in remaining egg whites.

Gently spoon mixture into prepared dish. Bake for 30 minutes.

Serve immediately, or hold in turned off oven with door ajar for 5 minutes.

Star Spangled Tart

1 (20 oz) roll refrigerated sugar cookie dough
coarse sugar
1 (14 oz) can (1-1/4 cups) sweetened condensed milk
1/2 cup sour cream
1/2 teaspoon finely shredded lemon or lime peel
1/3 cup lemon or lime juice
1 cup fresh blueberries or blackberries
2 cups fresh red raspberries or 3 cups fresh strawberry halves

Preheat oven to 375. For crust, generously grease the bottom of an 11x8x1-1/2 inch rectangular tart pan with a removable bottom or an 11 to 12 inch pizza pan; lightly grease sides.

Set aside half of dough. With floured hands, pat remaining dough onto bottom and up sides of pan.

For cookies, on a lightly floured surface roll out remaining dough to 1/8 to 1/4 thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and recut. Sprinkle half with coarse sugar.

Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or till mixture is thickened. Cover and chill till ready to assemble tart.

To assemble, loosen and remove sides of pan from crust. Transfer crust to a platter. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares.

Magic Cooke Bars

1/2 cup (1 stick) butter or margarine
1-1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup (6 oz) butterscotch flavored chips
1 cup (6 oz) semi-sweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 (325 for glass dish). In 13x9 inch baking pan, melt butter in oven.

Sprinkle crumbs over butter, pour sweetened condensed milk over crumbs. Top with remaining ingredients in order listed; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Note: substitute with peanut butter chips or other flavor if desired.

Tip: for perfectly cut cookie bars, line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Lift off foil.

Sausage & Pepperoni Pizza Casserole

1 lb. Bob Evans Italian Roll Sausage
12 oz. wide noodles, cooked according to package directions
2 (14 oz) jars pizza sauce
2 cups (8 oz) shredded cheddar cheese
6 oz. sliced pepperoni

Preheat oven to 350. Crumble sausage into medium skillet; cook over medium heat until browned, stirring occasionally. Remove sausage and drain on paper towels. In large, lightly greased casserole dish, layer one half noodles, one half sausage and one half remaining ingredients. Repeat with second layer of noodles, then sausage and remaining ingredients, reserving several pepperoni slices to garnish top.

Bake 35 to 40 minutes. Serve immediately.

Marinated Pork Roast

1 (12 oz) can ginger ale
1-1/2 tablespoons soy sauce
1 tablespoon minced green bell pepper
1 teaspoon fresh lemon juice
1 teaspoon sugar
1 clove garlic, minced
1 (4 lb) bone-in center-cut pork roast, well trimmed
2 tablespoons water
1-1/2 tablespoons flour

In a 2-cup measure, combine ginger ale, soy sauce, green pepper, lemon juice, sugar and garlic. Mix well and pour into a 9 inch square baking dish (or a similar dish). Add pork roast; cover and refrigerate 8 hours to overnight, turning several times.

Heat oven to 325. Uncover roast and bake with marinade 1 hour 45 minutes or until internal temperature reaches 160 to 170 degrees. Baste several times. Remove roast from baking dish. Pour juices from pan into a small saucepan. In a small bowl, stir together water and flour. Stir flour-water mixture into pan juices. Stirring, bring to a boil over medium-high heat until thickened. Slice roast; serve with gravy.

Salsa

jalepeno peppers
large can whole peeled tomatoes
large onion

Mix in blender until saucy

Impossible Cherry Pie

1 cup milk
2 tablespoons margarine or butter, softened
1/4 teaspoon almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling
Streusel (below)

Heat oven to 400. Grease 10x1-1/2 inch pie plate. Beat all ingredients except pie filling and streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Spoon pie filling evenly over top. Bake 25 minutes. Top with streusel. Bake until streusel is brown, about 10 minutes longer. Cool; refrigerate any remaining pie.

Streusel: cut 2 tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.

Sweet Potato and Pecan Pie

1 lb. sweet potatoes, scrubbed
1 tablespoon olive oil
salt and pepper to taste
1/2 cup pure can syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
5 large eggs
1/2 cup heavy cream
1-1/2 teaspoons pure vanilla extract
1 unbaked 10-inch pie crust
1-1/2 cups pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
pinch of salt

Preheat oven to 375.

Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1-1/2 hours. Cool, peel and mash.

In a large mixing bowl, combine the potatoes, 1/4 cup of the pure cane syrup, the spices, one of the eggs, the heavy cream, and 1/2 teaspoon of the vanilla. Mix well.

Line a 10 inch deep dish pie pan with the rolled out pie dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling.

In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, granulated sugar, brown sugar, remaining 1/4 cup syrup, corn syrup and salt; stir to blend. Pour over pecans.

Bake until filling sets and the pastry is nicely browned, about 1 hour. Remove from the oven and cool for 10 minutes before slicing to serve.

Garnish with chocolate sauce, whipped cream and confectioner's sugar.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup nuts (chopped fine)

Beat eggs 5 minutes at top speed. Gradually add sugar. Stir in pumpkin.

Sift dry ingredients. Add pumpkin mixture. Spread on greased & floured jelly roll pan. Spread on nuts.

Bake at 375 for 15 minutes. Sprinkle top of hot cake with confectioner's sugar. Lay dish towel on top of cake & turn cake out. Roll towel and cake together. Cool & unroll. Spread filling over cake. Roll again & chill or freeze.

Filling

1 cup confectioner's sugar
8 oz. cream cheese
1 tablespoon butter
1/2 teaspoon vanilla

Sausage Stuffed Mushrooms

12 to 15 large fresh mushrooms
2 tablespoons butter or margarine, divided
2 tablespoons chopped onion
1 tablespoon lemon juice
1/4 teaspoon dried basil
salt and pepper to taste
4 oz. bulk Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese

Remove stems from the mushrooms; set caps aside. Finely chop stems; place on paper towel and squeeze to remove any liquid. In a skillet, heat 4-1/2 teaspoons butter. Saute stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until most of the liquid has evaporated. Cool. Add sausage and parsley. Stuff into the mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan. Bake, uncovered, at 400 degrees for 20 minutes, basting occasionally with pan juices. Serve hot.

Original Green Bean Casserole

10-3/4 oz can Campbell's condensed cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
2 pkgs (9 oz) frozen cut green beans, thawed or 2 cans (14.5 oz each) cut green beans, drained
1-1/3 cups French's french fried onions

In 1-1/2 quart casserole, combine soup, milk and pepper; mix well. Stir in beans and 2/3 cups french fried onions.

Bake at 35o for 30 minutes or until hot.

Stir. Sprinkle with 2/3 cup onions. Bake 5 minutes or until onions are golden.

Spaghetti Napoli

2 Tbsp. Mazola Corn Oil
1 Onion, cut into thin wedges
1 Clove Garlic, minced
2 Medium Green Peppers, cut into thin strips
1 Medium Red Pepper, cut into thin strips
2-1/2 Cups Mushrooms, sliced
1 Can (14-1/2 to 16 oz) Diced Tomatoes in Juice, undrained
2 Tbsp. Chopped Fresh Basil or 1-1/2 tsp. Dried Basil
1/4 tsp. Freshly Ground Black Pepper
8 oz. Mueller's Thin Spaghetti, cooked and drained
1/4 Cup Grated Parmesan Cheese
1-2 Small Zucchini, cut into thin slices

In large skillet, heat corn oil over medium high heat. Add onion and garlic; cook, stirring, 1 minute. Add pepper strips, zucchini and mushrooms; cook 2 minutes. Add undrained tomatoes; basil and pepper. Bring to a boil; reduce heat to low, simmer 5 minutes. Toss with thin spaghetti and parmesan.

Roasted Garlic Mashed Potatoes

2 heads garlic
1 Tbsp. olive oil
6 medium potatoes, cut into eights
2 cups milk, warmed
1 Tbsp. butter
1 Tbsp. finely chopped fresh rosemary (optional)

Preheat grill or oven to medium heat 350. Cut each garlic head in half crosswise; brush oil all over cut sides of tops and bottoms. Wrap heads in heavy duty aluminum foil. Bake in covered grill for 45 minutes or until garlic is very soft. Squeeze garlic from skins into bowl and mash or puree; set aside.

In saucepan with lid, place potatoes in cold, salted water to cover. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain. Mash potatoes. Stir in milk, butter, garlic and rosemary.

Sherried Filet Steaks

Nonstick spray coating
2 (4 oz) beef tenderloin steaks, cut 1/2 inch thick and trimmed of separable fat
2 Tbsp. dry sherry
1/8 tsp. salt
1/8 tsp. cracked pepper
dash dried tarragon, crushed
1 Tbsp. snipped fresh chives or parsley

Spray a cold 8 inch skillet with nonstick cooking spray. Heat skillet over medium high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness. Transfer steaks to a serving platter.

For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley.

Lickety-Split Crispy Chicken

4 (4 oz) boneless, skinless chicken breast halves
1/2 cup Egg Beaters Egg substitute
1 cup seasoned dry bread crumbs
1 Tbsp. margarine
lemon slices for garnish

Pound chicken breasts to flatten slightly. Dip chicken breasts in Egg Beaters; coat with bread crumbs. In non-stick skillet over medium high heat, cook chicken in margarine for 3 to 5 minutes on each side until browned and cooked through. Garnish with lemon, if desired.

Clever Corn Bake

1 cup Miracle Whip
3 eggs, separated
2 Tbsp. flour
2 Tbsp. sugar
1/4 tsp. pepper
2 pkgs (10 oz each) frozen sweet corn, thawed and drained (about 3 cups)
1 cup (4 oz) shredded sharp cheddar cheese
1/4 cup chopped green onions

Mix Miracle Whip, egg yolks, flour, sugar and pepper until smooth. Stir in corn, cheese and onions.

Beat egg whites until stiff peaks form; fold into corn mixture. Pour batter into greased 4 cup souffle dish or 9 inch square baking dish.

Bake in preheated 350 degree oven, 40 to 45 minutes or until knife inserted in center comes out clean.

Ortega 7 Layer Dip

1-3/4 cups (16 oz can) Ortega refried beans
1 pkg (1.25 oz) Ortega taco seasoning mix
1 cup sour cream
1 cup (8 oz) container refrigerated guacamole
1 cup (4 oz) Sargento 4 cheese mexican recipe blend
1 cup Ortega thick & chunky salsa
1/2 cup (4 oz can) Ortega diced green chilis
1/3 cup (2 large) sliced green onions
tortilla chips

Combine refried beans and taco seasoning mix in a small bowl.

Spread bean mixture in 8 inch square dish. Top with sour cream, guacamole, cheese, salsa, chilis and green onions. Chill. Serve with chips.

Mexican Fiesta Dip

1 large can refried beans
1 pkg. powdered taco seasoning
1/2 cup shredded colby cheese
1/2 cup shredded monterey jack cheese
1 small onion, chopped
1 green pepper, chopped
2 medium tomatoes, chopped
1 avocado, peeled and chopped
1 small can pitted black olives, sliced
Tostito chips

Mix refried beans with taco seasoning & spread on a large tray.
Layer remaining ingredients.
Serve with chips.

Cajun Crab Rice

1 pkg Louis Kemp Crab Delights
1/4 cup McCormick Golden Dipt Cajun Marinade
1 tablespoon oil
1 cup chopped onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small tomato, diced
1/8 teaspoon ground red pepper (optional)
1 cup instant white rice
1 cup water

In a large skillet, heat oil on medium high heat. Add onion and peppers. Cook and stir 5 minutes until tender. Stir in all other ingredients. Bring to a boil. Cover and remove from heat. Let stand 5 minutes.

Crispy Chicken with Honey Dippin' Sauce

1 cup Miracle Whip
1/4 cup honey
2 Tbsp. dijon mustard or chinese hot mustard
2 Tbsp. peanut butter
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1-1/2 cups finely crushed potato chips

Mix dressing, honey, mustard and peanut butter.

Brush chicken with 1/2 cup of the dressing mixture, coat with crushed chips. Place on greased cookie sheet.

Bake at 425 for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes or until lightly browned. Serve with remaining dressing mixture as dipping sauce.

Tasty Tuna Macaroni Salad

2 cups (7 oz) elbow macaroni, cooked and drained
1 can (6 oz) tuna, drained, flaked
1 cup sliced celery
3/4 cup Miracle Whip
1/4 cup each chopped green pepper and sliced green onions
2 Tbsp. chopped pimento
salt and black pepper
lettuce

Mix macaroni, tuna, celery, dressing, green pepper, onions and pimento. Season to taste with salt and black pepper. Refrigerate.

Serve on lettuce lined plates.

Crowd Pleasing Creamy Casserole

2 cups cubed ham
1 pkg. (10 oz) frozen chopped broccoli, thawed and drained
2 cups (8 oz) shredded sharp cheddar cheese
1 pkg (6 oz) seasoned croutons
4 eggs, beaten
2 cups milk
1 cup Miracle Whip
2 Tbsp. flour
2 tsp. each dry mustard and dried basil leaves

Mix ham, broccoli, cheese and croutons. Spoon into 13x9 baking dish.

Mix remaining ingredients. Pour over ham mixture; cover. Refrigerate 1 hour or overnight.

Bake at 375, uncovered, 1 hour or until thoroughly heated.

Bumble Bee Easy Salmon Swirl

1 can (14.75 oz) Bumble Bee Red Salmon, drained
1/2 cup (4 oz) cream cheese
1/4 cup small capers*
1/4 cup diced red onion
4 (8 inch) flour tortillas

Combine first 4 ingredients, stir until spreading consistency. Divide mixture between tortillas, spread to within 1/8 inch of edge. Starting at bottom edge of tortilla, roll up tightly. Wrap in plastic, refrigerate 1 hour before serving. To serve, unwrap; slice each roll crosswise into 1 inch slices.

*if desired, substitute 1/4 cup chopped black olives

Spooky Fudge Treats

3 cups (18 oz) semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 Tbsp. vanilla extract
Toppings: flaked coconut, sprinkles & assorted candies

In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla.

Chill for 2 hours or until firm.

Roll into balls or shapes and decorate. Chill 1 hour or until firm. Store tightly covered.

Tips: licorice makes great whiskers and legs. red hots and diagonally cut taffy squares make great eyes and ears.

Scary Tarts (White Chocolate Mousse Tarts)

1 (14 oz) can sweetened condensed milk
1 cup cold water
1 (4 serving size) pkg. instant white chocolate flavor pudding mix
2 cups frozen non-dairy whipped topping, thawed
2 (4 oz) pkgs. single serve graham cracker pie crusts
Assorted candies or Halloween candy cutouts

In large bowl, blend sweetened condensed milk and water with mixer or wire whisk. Beat in pudding mix until well blended.

Chill at least 10 minutes. Fold in whipped topping. Spoon into pie crusts; chill and decorate. Refrigerate leftovers.

Tips: Place a wax paper ghost on tart; drop sprinkles around it and lift away paper. Weave a web with licorice.

Make Ahead Breakfast Casserole

2-1/2 cups seasoned croutons
1 lb. Bob Evans Original Recipe Roll Sausage
4 eggs
2-1/4 cups milk
1 (10-1/2 oz) can condensed cream of mushroom soup
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (4 oz) can mushrooms, drained and chopped
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded monterey jack cheese
1/4 tsp. dry mustard
fresh herb springs and carrot strips (optional)
picante sauce or salsa (optional)

Spread croutons on bottom of greased 13 x 9 baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons. Whisk eggs and milk in large bowl until blended. Stir in soup, spinach, mushrooms, cheese and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325. Bake egg mixture 50 to 55 minutes or until set and lightly browned on top. Garnish with herb springs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.

Roasted Potatoes Poupon

1/2 cup grey poupon country dijon mustard or grey poupon dijon mustard
1/2 cup olive oil
3 pounds red skinned potatoes, cut into 1-1/2 inch cubes
2 medium onions, sliced (about 1-1/2 cups)
chopped parsley, for garnish

In small bowl, combine mustard and oil. In large bowl, combine potatoes, onions and mustard mixture, tossing to coat well. Spread evenly on baking sheet. Bake at 400 for 45 to 50 minutes or until potatoes are tender and crispy. Garnish with chopped parsley.

Cream Cheese Artichoke Dip

2 (8 oz) pkgs cream cheese
3/4 cup parmesan cheese
1 cup cut artichoke hearts
1-1/2 cups chopped spinach
add pepper & crushed red pepper to taste

Cook spinach according to directions. Microwave cream cheese & parmesan cheese. Add remaining ingredients; mix.

Chocolate "Philly" Fudge

4 cups sifted powdered sugar
1 (8 oz) pkg cream cheese, softened
4 (1 oz) squares unsweetened chocolate, melted
1 teaspoon vanilla
dash of salt
1/2 cup chopped nuts

Gradually add sugar to cream cheese, mixing well after each addition. Add remaining ingredients; mix well. Spread into greased 8 inch square pan. Chill several hours, cut into squares.

Variations:
Omit vanilla and nuts; add few drops peppermint extract and 1/4 cup crushed peppermint candy. Sprinkle with additional 1/4 cup crushed peppermint candy before chilling.

Omit nuts; add 1 cup shredded coconut. Garnish with additional coconut.

Omit nuts; add 1/2 cup chopped maraschino cherries, drained. Garnish with whole cherries.

Hot Fudge Pudding Cake

1-1/4 cups sugar, divided
1 cup all purpose flour
7 tablespoons Hershey's cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water

Heat oven to 350. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8x8x2 or 9x9x2. In small bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired.

Easy Chicken Pot Pie

1-2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10-3/4 oz) condensed cream of chicken soup
1 cup Bisquick baking mix
1/2 cup milk
1 egg

Heat oven to 400. Mix vegetables, chicken and soup in ungreased 9 inch pie plate.

Stir remaining ingredients with fork until blended. Pour into pie plate.

Bake 30 minutes or until golden brown.

Snicker Doodles

1-1/2 cup sugar
2 eggs
2 tsp. cream of tartar
1/4 tsp. salt
2 tsp. ground cinnamon
1 cup butter or margarine, softened
2-3/4 cups all purpose flour
1 tsp. baking soda
2 Tbsp. sugar

Preheat oven to 400. Mix 1-1/2 cups sugar, butter and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by teaspoonfuls into balls. Mix 2 tablespoons sugar and cinnamon. Roll balls in mixture to coat. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes and remove immediately from cookie sheet.

Apple Raisin Snack Bars

Bars:
1 pkg (2 layer size) spice cake mix
3/4 cup Miracle Whip
2 eggs
1/2 cup each chopped apple and raisins

Frosting:
3-1/2 cups powdered sugar
1/2 cup (1 stick) butter or margarine, softened
2 Tbsp. milk
1 tsp. vanilla

Bars:
Blend cake mix, dressing and eggs with electric mixer on medium speed until well blended. Stir in apple and raisins. Spread into greased 13x9 inch baking pan.

Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Frosting:
Blend all ingredients with electric mixer on low speed until moistened. Beat on high speed until light and fluffy. Spread over bars.

Creamy Chicken Broccoli Bake

4 boneless, skinless chicken breast halves (about 1-1/4 lbs) cubed
1-1/2 cups uncooked Minute rice
1-1/4 cups milk
1 pkg (10 oz) frozen chopped broccoli, thawed, drained
1/2 lb. Velveeta, cubed
1/2 cup Miracle Whip

Heat oven to 375.

Mix all ingredients. Spoon into 12x8 inch baking dish.

Bake 30 minutes or until chicken is cooked through.

Sassy Potato Corn Chowder

4 slices Oscar Mayer bacon, chopped
3 cups cubed, peeled potatoes (about 1-1/4 lbs.)
1 can (13-1/2 oz) chicken broth or 1-1/2 cups boiling water mixed with 2 chicken bouillon cubes
1 pkg (10 oz) frozen corn, thawed, drained
1/2 cup each chopped onion and sliced celery
2 Tbsp. flour
1/2 cup Miracle Whip
2 cups milk

Cook bacon in large saucepan until crisp, drain. Return to pan.

Stir in potatoes, broth, corn, onion and celery. Bring to boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.

Mix flour and dressing. Stir in milk. Add to potato mixture. Continue cooking 3 to 5 minutes or until thoroughly heated. Sprinkle with additional bacon and parsley, if desired.

Chocolate Mousse Pie

1 Keebler Ready-Crust Graham Cracker pie crust
1-1/2 cups milk
1 envelope unflavored gelatin
1 package (6 oz) semi-sweet chocolate chips
1 teaspoon vanilla
2 cups whipped topping

In saucepan, sprinkle unflavored gelatin over milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Chill 1 hour, stirring occasionally, until mixture mounds when dropped from spoon. Fold in whipped topping. Turn into crust and chill 3 to 4 hours.

No-Bake Cheesecake

1 Keebler Ready-Crust Graham Cracker pie crust
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 cup (1/2 pint) sour cream
2 teaspoons vanilla
1 8 oz. container frozen whipped topping, thawed
Fresh strawberries for garnish

Beat cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired.

Creamy Autumn Potoatoes

1 Tbsp. butter
1/2 cup Ore-Ida frozen chopped onions
1/2-1 clove garlic, minced
1 can (10-1/2 oz) condensed cream of celery or cream of mushroom soup
1 package (3 oz) cream cheese, cut into cubes
3-4 cups frozen Ore-Ida southern style hash browns
1/3 cup shredded cheddar cheese (may also use mozzarella)

Preheat oven to 400. Butter a 1 quart casserole dish. In 1 quart sauce pan, saute in butter over medium heat, the frozen Ore-Ida chopped onions and garlic until tender. Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot. In casserole, alternately layer frozen potatoes and hot cream cheese sauce ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.

Double Decker Fudge

2 cups (12 oz) peanut butter chips
1/4 cup butter (melted)
1/2 cup cocoa
1 tsp. vanilla
4-1/2 cup sugar
1 jar (7 oz) marshmallow cream
12 oz. can evaporated milk
1/4 cup butter

Line a 13 x 9 pan with foil. Put 1 cup peanut butter chips in bowl, set aside. In second bowl, blend 1/4 cup melted butter, cocoa & vanilla till smooth. Add remaining cup of peanut butter chips. In heavy 4 quart pan combine sugar, marshmallow cream, evaporated milk & 1/4 cup butter. Cook, stirring constantly, over medium heat, until it comes to a rolling boil. Boil, stirring constantly, for 5 minutes. Remove from heat & immediately add 1/2 of hot mixture to bowl with peanut butter chips only. Pour remaining mixture into cocoa mixture; stir to blend. Beat peanut butter mixture until chips are melted, spread into prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over peanut butter layer. Cool thoroughly then remove from pan & peel off foil. Cut into squares & store in airtight container in cool dry place.

Mexican Skillet Chicken and Rice

2 boneless, skinless chicken breast halves (about 3/4 lb.), chopped
2 tsp. chili powder
1 jar chunky salsa
1 cup water
1-1/2 cups Minute Original Rice, uncooked
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Spray large skillet with non stick cooking spray. Coat chicken with chili powder; add to skillet. Cook on medium heat; stirring constantly, until cooked through.

Stir in salsa and water; bring to a boil. Stir in rice; top with cheese. Remove from heat; cover. Let stand 5 minutes.

Ham and Potato Strata

Frozen Ore-Ida Crispy Crowns
16 oz. package frozen cut broccoli
1 cup chopped ham
8 eggs
1-1/2 cup milk
1 Tbsp. prepared mustard
1-1/2 cups shredded cheddar cheese (6 oz)

Grease a 13x9 baking dish. Arrange frozen broccoli evenly over bottom of greased baking dish; sprinkle with ham.

Scatter frozen Ore-Ida Crispy Crowns over the top.

In medium bowl, beat eggs, milk and mustard until smooth. Pour egg mixture evenly over potato mixture in baking dish.

Sprinkle with cheddar cheese. Cover and refrigerate several hours or overnight.

Uncover and bake in a 350 degree oven for 40 to 50 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Cheezy Onion Puffs

1 box (17-1/4 oz) frozen puff pastry sheets, thawed (2 unbaked sheets)
1 container (16 oz) Ricotta cheese
2 cups grated cheddar cheese
1 medium onion, finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
2 dashes cayenne pepper

Preheat oven to 375. Place 1 sheet of puff pastry on a 10x15 inch cookie sheet. Mix remaining ingredients together in a bowl. Spread cheese, onion mixture on top of pastry. Top with remaining pastry sheet. Bake for 40 to 45 minutes or until golden. Cut into squares and serve hot.

Note: for even lighter puffs, you can use lowfat ricotta or lowfat cheddar cheese. You can also cut down on the salt and add your favorite flavorings or fresh herbs.

Nacho Dip

1 lb. hamburger
1 jar salsa
1 can green chilis
1 box velveeta
1 onion

Serve with chips

Broccoli Rice Casserole

1 14 oz. pkg (4-1/2 c) uncooked packaged precooked rice
2 10 oz. pkgs. frozen chopped broccoli
1 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter or margarine
2 can condensed cream of mushroom soup
1 cup milk
1 16 oz. jar processed american cheese spread

Cook rice according to package directions; set aside. Cook broccoli according to package directions; drain well. Cook celery and onion in butter or margarine till tender, but not brown. Combine soup, milk and cheese; stir in rice, broccoli, and celery mixture. Turn into two 2-quart casseroles. Bake at 350 for 40-45 minutes.

Original Nestle Toll House Chocolate Chip Cookies

2-1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups Nestle chocolate morsels
1 cup chopped nuts (optional)

Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by rounded teasponfuls onto ungreased cookie sheets. Bake 9-11 minutes. Makes about 5 dozen 2-1/4" cookies.

Pasta Salad

16 oz. rotini or your choice cooked & drained pasta
1 cucumber
1 tomato
1 green pepper
broccoli
1/2 bottle McCormick Salad Seasoning
8 oz. Italian dressing

Savory Pot Roast

2 Tbsp. vegetable oil
3-1/2 to 4 lb beef round or chuck pot roast
1 can (10-3/4 oz) Campbell's Cream of Mushroom soup
1 pouch Campbell's Dry onion soup mix
1-1/4 cups water
6 medium potatoes, quartered (about 5-1/2 cups)
6 carrots, cut into 2" pieces
2 Tbsp. all purpose flour

In 6 qt. saucepot, in hot oil, brown roast on all sides. Spoon off fat.

Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cover, cook 45 minutes or until roast and vegetables are fork tender.

Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired.

Crepes

1-1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6 to 8 inch skillet; heat over medium heat until bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered.

12 crepes

Smoked Chicken Salad Tomato Surprise

One ear of fresh corn yields about 3/4 cups of kernels, so use 2 ears. A teaspoon is the best tool for scooping out the pulp of the tomato without breaking it.

2 whole smoked chicken breasts (about 12 oz. each), skinned and cut into small cubes
7 large ripe tomatoes
2 cups torn Bib lettuce leaves, plus 6 whole leaves
1 cup cooked corn kernels
1/2 cup reduced calorie mayonnaise
zest and juice of 1 lemon
salt and freshly ground black pepper, to taste

Place the chicken cubes in a large bowl. Seed and dice one of the tomatoes and add it to the chicken along with the torn lettuce and the corn. Prepare dressing: combine mayonnaise with 2 tablespoons of the lemon juice and 1 teaspoon of the zest. Fold into chicken salad. Season with salt and pepper. Cut a thin slice off the bottoms of the remaining 6 tomatoes so that they stand upright. Next, slice off the tops. Using a teaspoon, scoop out all of the pulp, leaving the walls thick enough to hold the salad. Fill tomatoes with chicken salad and serve each in the center of a dinner plate atop a lettuce leaf.

Beefsteak Tomatoes with Rich Tuna Slather

Wait until tomatoes are at their ripest. Do not salt them or they will release water and make the slather runny. The tuna mixture can be made ahead and chilled.

1 can (6 oz) white albacore tuna (packed in water), drained
2 tsp. drained tiny capers
3 Tbsp. defatted chicken broth
2 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1/2 cup mayonnaise
salt and freshly ground black pepper, to taste
3 or 4 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup finely slivered fresh basil leaves

Mix the tuna, capers, chicken broth and lemon juice in the bowl of a food processor. With the motor running, pour the oil through the feed tube. Remove the mixture to a bowl and fold in the mayonnaise. Season with salt and pepper. Cover and chill for at least 1 hour, or until ready to use. Arrange tomato slices on a large, flat platter so they do not overlap. Place a tablespoon of the tuna mixture atop each tomato slice and spread slightly. Sprinkle generously with pepper and the basil. Serve immediately.

Crock Pot Pulled Pork

Make the barbecue sauce ahead any time you are free. You can easily freeze it. It is also delicious over chicken or ribs. You can either pull the pork with two forks or chop it on a cutting board.

Barbecue Sauce:
1 can (28 oz) plum tomatoes, chopped with their juices
1/4 cup unsulphured molasses
1/4 cup honey
2 Tbsp. tomato paste
1 Tbsp. garlic
1 bay leaf
1 Tbsp. ground cumin
1/2 tsp. cracked black pepper
1/2 tsp. (or to taste) crushed red pepper flakes
3 cups water
1-1/3 cups cider vinegar
salt to taste
1 pork butt (4 lbs) at room temperature
soft rolls, for serving
cole slaw, for serving
bread and butter pickles, for serving

Prepare the barbecue sauce at least a day before you plan to cook the meat. Place the tomatoes, molasses, honey, tomato paste, garlic, bay leaf, cumin, black pepper and red pepper flakes in a large heavy pot. Bring the mixture to a boil. Reduce the heat to medium low and simmer gently, uncovered, until the mixture is very thick, stirring occasionally.

Add the water and vinegar, then return the mixture to a boil. Reduce the heat and simmer the sauce gently, uncovered, over medium low heat for 1-1/2 hours more. Remove and discard the bay leaf, season with salt and set aside to cool. Cover and refrigerate overnight. (Makes 3 cups of sauce). Bring to room temperature before adding to the crock pot.

Place the pork in the crock pot. Pour 2 cups of the sauce over the pork and turn the meat to coat all over with the sauce. Cover the pot and cook on high heat for 5-1/2 hours.

Remove the meat from the sauce and set aside to cool. When the meat is cool enough to handle, trim off and discard the fat. Chop the meat coarsely with two knives, or pull it with two forks. Place the shredded meat in a large bowl. Pour the sauce through a gravy separator, discarding the fat. Warm the defatted sauce and toss with the shredded meat. Serve on rolls with cole slaw on top and pickles alongside.

Tom's Beef Stew

1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1 lb. beef stew meat, cut into 3/4 inch cubes
1/2 cup margarine or butter
1/2 of a 10-1/2 ounce can beef broth
1/2 cup red wine or beer
3 medium potatoes, cubed and peeled (1 lb)
2 cups chopped carrots (1 lb)
2 large onions, chopped (2 cups)
2 cups sliced mushrooms
1 cup sliced celery
2 bay leaves
1 (8 oz) can peas, drained or 1 cup frozen peas

Combine flour, salt, pepper and thyme in a plastic bag. Add meat, and shake to coat.

Melt margarine or butter in a large saucepan or dutch oven. Brown meat in margarine or butter. Add beef broth and wine or beer.

Cook, covered, over low heat for 15 to 20 minutes. Add potatoes, carrots, onions, mushrooms, celery and bay leaves. Cook, covered, over medium heat for 1 to 1-1/4 hours or till meat and vegetables are tender.

Add peas. Cook, uncovered for 5 minutes or till the peas are heated through. Remove bay leaves before serving. Season to taste with salt and pepper. Makes 6 to 8 servings.

Italian Meatloaf

2 eggs, beaten
3/4 cup soft bread crumbs
1/2 cup tomato juice or V8
2 Tbsp. parsley
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 clove minced garlic
2 lbs. lean ground beef
8 thin slices boiled ham
6 oz. grated mozzarella cheese
3 slices mozzarella cheese

Combine the first 8 ingredients and beef. Pat out on wax paper (12x10 rectangle). Arrange ham slices on beef leaving 2 inches from edge of ham to beef. Sprinkle grated cheese over the ham. Roll mixture starting form short end sealing edges well. Place the roll, seam side down & place in pan. Bake at 350 for about 1-1/4 hours. Place cheese slices on top and put back in oven long enough to melt.

* 1 lb. of italian ground pork may be substituted for 1 lb. of hamburger

Impossible Lasagna Pie

1/2 cup small curd creamed cottage cheese
1/4 cup grated parmesan cheese
1 lb. ground beef, cooked and drained
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (6 oz) tomato paste
1 cup shredded mozzarella cheese
1 cup milk
2/3 cup Bisquick baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400. Lightly grease pie plate, 10 x 1-1/2 inches. Layer cottage cheese and parmesan cheese in plate. Mix cooked beef, oregano, basil, tomato paste and 1/2 cup of the mozzarella cheese, spoon evenly over top. Bea milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Let stand five minutes before cutting.

Mike's Chili

2 to 2-1/2 lbs. ground chuck
1 lb. milk pork sausage
1 46 oz. can tomato juice
1 12 oz. can tomato paste
2 15 oz. cans tomato sauce
2 30 oz. cans dark red kidney beans (drained)
1 large mango (green pepper)
4 large tomatoes
1/2 cup minced onion
1/2 tablespoon pepper
1 pkg. taco seasoning mix
1 28 oz. can whole peeled tomatoes - run through blender

Place in a large cast iron skillet, 1 cup water & 1 lb. of sausage - cook until done - drain. Set aside.

Place n a large pot, everything except sausage & ground chuck - bring to a boil - back down to simmer.

Place in large cast iron skillet, 1 cup water & ground chuck - cook until done - drain. Set aside.

Simmer all except meat for 1/2 hour - add sausage & ground chuck - simmer for 20-24 hours.

Serve hot with crackers.

Pasta Primavera

1 can (10-3/4 oz) Campbell's Cream of Chicken & Broccoli Soup
1/2 cup milk
1/4 cup grated parmesan cheese
1/8 tsp. each garlic powder and pepper
2 cups broccoli florets
1 large carrot, cut into matchstick-thin strips
3 cups cooked spaghetti (about 6 oz. dry)

In 4 qt. saucepan, combine soup, milk, cheese, garlic powder and pepper; add broccoli and carrot. Heat to boiling, stirring occasionally. Cover; cook over low heat 5 minutes or until vegetables are tender, stirring occasionally.

Add spaghetti. Heat through, stirring occasionally.

Pot Roasted Chicken and Vegetables

It's necessary to remove the chicken from the pot when cooking time is complete and to thicken the sauce with cornstarch. I also found it necessary to mince the garlic finely so it would blend into the sauce.

1 chicken (about 3 lbs.), cut into 8 serving size pieces, rinsed and patted dry
2 Tbsp. unsalted butter, softened
2 Tbsp. olive oil
2 cups defatted chicken broth
2 cups diced (1/2 inch) carrots
1 medium sized onion, halved and slivered
2 Tbsp. very finely minced garlic
1 Tbsp. chopped fresh tarragon, or 1 tsp. dried tarragon
salt and freshly ground black pepper to taste
2 Tbsp. cornstarch
2 Tbsp. chopped fresh tarragon or parsley, for garnish

Place all of the ingredients, except the cornstarch and the garnish, in the crock pot; stir to combine. Cover and cook on high heat for 4-1/2 hours or until cooked through.

Remove the chicken pieces from the crock pot and keep warm. Mix the cornstarch with 2 Tbsp. of cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking, covered, 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.

Fluffy Mint Dessert

1 pkg. (1 lb) cream-filled chocolate sandwich cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 cartons (12 oz. each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cup small pastel mints (5-1/2 oz)

Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13x9x2 baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.

Summer Bread Salad

If you prepare the salad on the spur of the moment, toast the pita to make it crisp. Don't toss with the dressing until just before serving.

2 stale pita breads
2 large ripe tomatoes, cut into 1/2 inch pieces
1 hothouse cucumber, peeled and cut into 1/2 inch pieces
1 small red onion, halved lengthwise and slivered
1/2 cup imported black olives, pitted
1/3 cup chopped fresh mint leaves
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
salt and freshly ground pepper, to taste

Let the pita sit out at room temperature one day before use. Place the tomatoes, cucumber, onion and olives in a large bowl. Toss with the mint leaves. Whisk the oil and vinegar together in a small bowl and set aside. Shortly before serving, tear the pitas into 1-1/2 inch pieces and add to the salad. Season with salt and pepper to taste, then drizzle with the oil and vinegar. Toss the salad well and let sit for a few minutes.

Chicken Crunch

1 can (10-3/4 oz) Campbell's Cream of Chicken Soup
1/2 cup milk
4 skinless, boneless chicken breast halves
2 Tbsp. all purpose flour
1-1/2 cups Pepperidge Farm herb seasoned stuffing, finely crushed
2 Tbsp. margarine, melted
1 tsp. chopped fresh parsley or dried parsley flakes (optional)
1/2 tsp. lemon juice (optional)

In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.

On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.

On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 20 minutes or until chicken is not longer pink.

In 1 quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally.

Chicken & Mushroom Dijon

2 Tbsp. margarine
4 skinless, boneless chicken breast halves
1-1/2 cups broccoli florets
1-1/2 cups sliced mushrooms
1 can (10-3/4 oz) Campbell's New Cream of Chicken & Broccoli Soup
1/4 cup milk
2 Tbsp. dijon-style mustard

In skillet, in 1 Tbsp. hot margarine, cook chicken 10 minutes or until browned on both sides. Remove.

In remaining 1 Tbsp. hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.

Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.

Bar-B-Q Meatballs

2 lbs. hamburger
2 eggs
1/4 cup water
1 cup bread crumbs
1 small onion, diced
1-1/2 tsp. salt
1/8 tsp. pepper

Mix all together; form small bowls and brown on all sides in frying pan. Add to sauce.

Sauce:
1 can jellied cranberry sauce
1 bottle chili sauce (12 oz)
2 Tbsp. brown sugar
1 tsp. lemon juice

Mix all together and simmer until a little thick and add to meatballs

Turnaround Turkey and Rice

2 Tbsp. butter
2 stalks celery, chopped
1 small onion, chopped
1 cup cooked turkey, cut in cubes
1-1/2 cups water
1 pkg (1.25 oz) McCormick turkey gravy mix
1/4 cup milk
2 Tbsp. flour
1 tsp. McCormick season-all seasoned salt

In a saucepan, melt butter over medium heat. Add celery and onion and cook for 5 minutes or until tender, stirring occasionally. Add cooked turkey.

Blend water, gravy mix, milk, flour and season-all; pour over turkey mixture. Stir. Bring to a boil. Reduce heat and simmer 5 minutes. Serve over rice.

Makes 4 servings.

Side dishes: hot buttered rolls, steamed broccoli

Almond Butter Sticks

1-1/2 cups sugar
4-1/2 teaspoons almond extract
1 cup butter, softened
1 pkg (8 oz) cream cheese, softened
2-1/4 cups all purpose flour
2 teaspoons baking powder
1/8 teaspoon salt

Oven 400 degrees 72 cookies

Combine sugar and almond extract; set aside. In large mixing bowl, combine butter, cream cheese, flour, baking powder and salt. Blend at low speed until a dough forms. Knead on floured surface until smooth.

Divide in half; roll out each to a 16x9 inch rectangle. Sprinkle each rectangle with 3 to 4 tablespoons sugar mixture. For each rectangle, fold one end of dough over center. Fold other end over to make 3 layers. Turning dough a quarter way around, repeat rolling and folding 2 more times, sprinkling with 3 to 4 tablespoons sugar mixture each time. Roll out again to a 18x9 inch rectangles. Cut into 3x1-1/2 inch strips. Place on ungreased cookie sheets. Bake at 400 for 8 to 10 minutes. Remove from cookie sheets immediately. Cool.