APPETIZERS & SNACKS

Halftime Nachos
Ingredients:
• 1/2 pound lean ground beef
• 1/2 cup Smucker's® Sweet Orange Marmalade
• 1 cup taco sauce, (mild, medium, or hot)
• 1/4 cup finely chopped green olives
• 1 (4.5 oz) can diced jalapenos
• 2 tablespoons chili powder
• 2 cups (8 oz.) shredded Cheddar cheese
• Tortilla chips

Directions:

SAUTE beef over medium heat, stirring occasionally until browned. Drain.

STIR in marmalade, taco sauce, olives, jalapenos and chili powder. Mix well.

STIR in cheese; heat on medium low to melt. Keep warm to serve as dip or on
top of chips.

Crispy Baked Chicken Wings

Yield: 24 pieces
Ingredients:
• Crisco® Original No-Stick Cooking Spray
•
Sweet and Sour Sauce
• 1 cup Smucker's® Apricot Preserves
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon ground ginger
• 1/4 cup cider vinegar
•
Wings
• Crisco® Original No-Stick Cooking Spray
• 2 pounds chicken wings
• 1/3 cup grainy mustard
• 3 tablespoons Crisco® Pure Canola Oil
• 1 tablespoon water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Directions:

Heat oven to 450ºF, Line a baking sheet with foil; spray with no-stick cooking
spray, set aside.

COMBINE all Sweet and Sour Sauce ingredients in a small saucepan. Heat just
until sugar is melted; set aside.

DISJOINT chicken wings; discard tips. Rinse and pat dry with a paper towel.
Combine grainy mustard, oil, water, salt, pepper and cayenne pepper in large
bowl. Add chicken wings; toss to coat. Place coated chicken wings on prepared
sheet. Spray each wing thoroughly with no-stick cooking spray. Bake 25 minutes,
turning once.
REMOVE from oven, increase oven temperature to broil. Brush chicken wings
with Sweet and Sour Sauce; return to oven and broil about 2 minutes or until
golden brown and crisp. Serve with remaining Sweet and Sour Sauce for dipping.

Appetizer Pie

8 oz. cream cheese

1/2 c. sour cream
Sm. jar or pkg. dried beef, cut up
2 tbsp. green pepper, chopped
2 tbsp. minced onion
1/2 tsp. pepper
2 tbsp. milk
Crushed walnuts (approximately 1/4 cup)

Soften cream cheese - add other ingredients - sprinkle walnuts on top. Bake at
350 degrees for 15 minutes. Use as hot dip for crackers, Fritos, chips.

Hot Appetizer Pie

1 (8 oz.) pkg. cream cheese

2 tbsp. milk
1 (2 1/2 oz.) jar dried beef
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped onion
1/2 tsp. pepper
1/2 c. sour cream
1/4 c. chopped walnuts
Soften cream cheese and blend with milk. Mix other ingredients with cheese
mixture except nuts. Pat into pan. Spread 1/4 cup chopped nuts over top. Bake
at 350 degrees for 15 minutes. Serve hot with crackers, pretzels or chips.

Mexican Appetizer Pie

8 oz. softened cream cheese

8 oz. sour cream
1-2 avocados, mashed
Garlic salt
Lawry's Seasoned Salt

Mix together the cream cheese and sour cream. Top with mashed avocado.
Sprinkle with garlic salt and Lawry's salt. Add layers of:
1. chopped green onion
2. chopped black olives
3. chopped green pepper
4. chopped tomato
5. 1 1/2 c. grated cheddar cheese
Refrigerate until a little firm. Serve with tortilla chips.

Baked Chicken Croquettes

Croquettes:
1 chicken bouillon cube
3 tbsp. boiling water
1/2 c. mayonnaise
1/2 tsp. salt
1 tsp. grated onion
1 c. soft bread crumbs
1/4 c. dry bread crumb s 2 c. cooked chicken
Dissolve cube in water. Combine next 3 ingredients; stir in bouillon. Add chicken
and soft crumbs. Shape into 6 small croquettes with wet hands. Dip in dry
crumbs to coat. Place on ungreased sheet and bake at 450 degrees for 15
minutes.

Sauce:
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
Cheddar to taste
Melt butter over low heat. Stir in flour and salt until smooth. Add milk. Stir
constantly over medium heat until thickened. Stir in cheddar if desired.

Chicken Croquettes

White Sauce: 1 c. milk 1/4 c. flour

Melt butter over low heat. Stir with wooden spoon. Blend in flour and cook over
low heat, stirring until smooth and bubbly. Remove from heat. Stir in 1 cup milk.
Bring to boil; boil 1 minute, stirring constantly. Cook until thickened. For best
flavor, cook for 10 minutes.

Croquettes:
1 3/4 c. cooked fowl (or two 12 oz. cans boned chicken)
1 tsp. parsley
Salt and pepper to taste
1/4 tsp. celery salt
1 tsp. lemon juice
1/2 grated onion (or substitute onion salt or dry minced onion)
Chicken Croquettes

1 c. very thick white sauce

1/2 tsp. salt
1/4 c. chopped or ground chicken
1 tsp. poultry seasoning
Sifted crumbs
1 egg, beaten

Combine all ingredients except crumbs and egg. Season well. Spread on a plate
and chill. Shape 1 rounded tablespoon mixture for each croquette. Roll in
crumbs, then egg and again in crumbs. Fry at 375 to 385 degrees. May brush
with fat and bake at 400 degrees. Yield: 6 to 7 servings.

Batter for Onion Rings or Any Vegetables

1 c. flour
1/2 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. oil
Fat or oil, for deep frying

Combine above ingredients and beat until lumps are gone. Coat onion rings with
batter. Fry, a few at a time, in hot fat - stirring to separate - until golden.
Drain on paper toweling. Sprinkle with salt. Fat should be 360 degrees for frying.
Olive Cheesy English Muffin Squares

1 cup finely chopped black olives

2 cups mayonaise
2 cups shredded cheese assortment
6 English muffins

Slice English muffins into halves.

In a large bowl add mayonnaise, cheese, and black olives; stir.
Spread ingredients on English muffin halves.
Space out on a cookie sheet.
Bake in oven at 350 degrees for 5 minutes or until they look delicious

English Muffin Bread

1 pkg active dry yeast

1 tablespoon sugar
1/2 cup warm water (110-115°F)
2 1/2 cups all purpose flour
2 teaspoons salt
7/8 cup warm milk
1/4 teaspoon baking soda
1 tablespoon warm water

In the bowl of an electric mixer, combine yeast, sugar and water, stirring until
yeast has dissolved. Allow mixture to sit for a few minutes until tiny bubbles begin
to form.
Mix flour with salt and stir into yeast alternating with warm milk. Mix or knead until
batter begins to leave the side of the bowl. Batter will be soft and sticky.
Cover and let rise in a warm place for 75-90 minutes or until doubled in bulk.
Dissolve baking soda in 1 tablespoon warm water. Stir dissolved soda into batter
and beat for 1-2 minutes.

Transfer into two well buttered bread pans (8"X4"X2"). Cover lightly with a clean
towel and allow to rise again for 60-90 minutes or until doubled in bulk.

Preheat oven to 375°F degree. Bake until top is golden and bread begins to
leave sides of pan, about 50 minutes. When the pan is lightly tapped on the
bottom, it will sound hollow.

Remove pan from oven and cool 5 minutes. Slice into 1/2 inch thick slices.

To serve: Toast and spread generously with Land O' Lakes Butter with Olive Oil.

Variation: Add 1/2 cup raisins to batter to make raisin muffins.

Thousand Island Baked Chicken

Chicken pieces, skin removed

1 bottle Thousand Island dressing
1 jar apricot preserves
1 pouch dry onion soup mix

Place chicken in baking dish. Layer next 3 ingredients over chicken. Bake,
covered at 350 degrees for 1 hour and 30 minutes. Serve with rice.

English Muffin Pizzas

English muffins
Spaghetti or pizza sauce
Oregano
Salami, bacon or other meats
Mozzarella cheese, grated
Mushrooms, peppers, olives, onion

Spread 1/2 English muffin with 1 tablespoon sauce. Sprinkle with pinch of
oregano. Place toppings and top with cheese. Bake about 10 minutes or until hot.

Thousand Island Dressing

1 c. mayonnaise
1 stalk celery, chopped very fine
1 sm. onion, chopped very fine
2-3 tbsp. ketchup
2 lg. hard boiled eggs, chopped

Mix all ingredients together.

Yields approximately 2 cups
May add a small amount of chopped parsley if desired
This is much better than any bottled Thousand Island Dressing.

Beef Philly Wraps

8 ounces cream cheese, softened
3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin

Blend together cream cheese, green onion, Worcestershire sauce, Cheddar

cheese and mayonnaise. Spread the cream cheese mixture over entire surface
of flour tortilla. Place five or six thin slices of beef on half of the tortilla, then roll
up. Cut in half on the diagonal.

Easy Hoisin Meat Wraps

1/2 pound ground any meat

1 tablespoon chopped fresh ginger root
1/3 cup hoisin sauce
Warmed tortillas
Grated carrot
Green onions, sliced thin
Lettuce, chopped

Cook pork with ginger root and hoisin sauce. Place on warmed tortillas. Drizzle
with more hoisin sauce. Add carrot, green onions and lettuce. Fold in bottom of
tortilla, and wrap edges around filling.

Crunchy Chicken Nuggets with Green Onion Honey Dip

Ingredients

• 1 cup crunchy corn cereal (recommended: Cap'n Crunch)

• 1 cup crispy rice cereal (recommended: Rice Krispies)
• 4 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 12 chicken tenders, halved
• 2 eggs, beaten
• 2 1/2 cups canola oil
• Green Onion Honey Dip, recipe follows
Directions

Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and,
using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a
medium sized bowl and add the flour, salt and pepper and mix to combine.

Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the
breading mix. Coat well and refrigerate for 30 minutes.

Pour the oil into a large saucepan and place over medium-high heat for 2 to 3
minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the
oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and
cook 2 minutes, or until the breading is golden and the chicken is cooked
through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until
ready to serve.

Green Onion Honey Dip:

• 1 cup sour cream

• 2 tablespoons honey
• 2 tablespoons chopped green onions
• 1 teaspoon salt

Place all ingredients in a small bowl and mix until well combined. Refrigerate until
ready to use.

Yield: 1 1/4 cups

Tempura Batter:

1/2 c flour
1/2 c water
1/4 c cornstarch
1 Tbsp vegetable oil
2 tsp dark soy sauce
1/2 tsp salt
1/2 tsp baking soda

Combine with a whisk and coat vegetables then deep fry in hot oil when golden
brown remove and drain on paper towel serve hot.
Vegetable that can be used for frying:

 sweet potato slices celery sticks

 carrot sticks zucchini slices
 mushrooms parsnip slices
 green pepper strips water chestnut slices
 sweet onion slices green beans

Batter Fried Chicken

Serves 4
1-1/3 cups flour
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 teaspoons baking powder
1 cup milk
1 egg, beaten
1 chicken cut in serving pieces
Oil for deep frying

In a mixing bowl combine dry ingredients; add milk and egg gradually to make
batter. Dip chicken in batter. In a deep fryer heat oil to 350 F. Add chicken and fry
for 15 to 25 minutes until cooked through.
Hot Roast Beef Sandwiches
1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder,
ketchup, minced garlic and sliced onion.

When broth comes to a rolling boil, drop in the separated sliced roast beef and
remove immediately from heat.
Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return
broth to stove on high setting and sprinkle Wondra flour over surface, stirring
briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced
mushrooms and add. Pour over roast beef on white bread or buttered and
toasted buns or bulkie rolls. Season to taste with salt and pepper.
Serve.

Chicken Grill Italienne

6 whole boned, chicken breasts (skin on)

2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
Garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)

Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley,
Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage
may optionally be added if you have it on hand, but be careful not to overdo).
Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate
small bowl and use this to brush both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap.
Pound lightly with the back of a heavy frying pan or meat mallet until slightly
flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped
ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until
well combined (if mixture seems too thick, add a tablespoon or so of warm water
or more olive oil).
Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges
of chicken over stuffing to cover and fasten together securely with wooden
toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down.
Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if
you run out, just use olive oil spray). Turn chicken over and grill for another 20
minutes or until chicken is tender and golden. Remove toothpicks and serve.
Variation: Place a slice of provolone cheese over each breast before stuffing and
rolling up.
To make a great take-along lunch, this may also be prepared in aluminum foil
pouches (one for each breast). Spray the inner side of the foil with olive oil and
add a slice of or two of onion to each packet for extra flavor.

MARINADES FOR CHICKEN

Directions: For each marinade given, combine ingredients and pour over cut
chicken pieces in Ziploc bag. Refrigerate until needed, one hour to overnight.
—–—
Fried Chicken Tenderizing Marinade
1 cup buttermilk.
3/4 teaspoon kosher salt.
—–—
Brine
1 cup kosher salt dissolved in 1 quart water.
—–—
Oriental Marinade
1/2 cup white or rice vinegar mixed with 1/4 cup peanut oil.
1 tablespoon of salt or 3 tablespoons soy sauce.
1-2 tablespoons chopped ginger.
1 tablespoon dark molasses.
—–—
Italian Marinade
1/2 cup wine vinegar.
1/4 cup olive oil.
1/2 teaspoon oregano.
3/4 teaspoon basil.
1/4 teaspoon garlic and onion powder.
1/4 teaspoon red pepper flakes.
1 teaspoon kosher salt.
1/2 teaspoon pepper.
1/4 cup freshly chopped parsley.
1/2 teaspoon crushed rosemary or sage.
Note: you can substitute 3-4 cloves of minced or crushed garlic and a freshly
chopped onion, but do not add these until last few hours of marinating as the
strong flavors do not keep well overnight in the refrigerator.
—–—
Citrus Marinade
One half cup vegetable or olive oil.
1/2 cup chopped grapefruit, lemons,
or oranges (no need to remove seeds).
1/4 cup freshly squeezed citrus juice.
1/2 teaspoon salt or 1 tablespoon soy sauce.
1-2 chopped fresh green onions.
1/4 cup freshly chopped parsley or cilantro.
1/2 teaspoon celery seed.
If using oranges, a few tablespoons of freshly minced ginger are a nice addition.

Chicken Fricassee
Prepare the same as the gravy above, but add more chicken stock to make a
thinner gravy. Add additional sweet onions, as desired and 1-2 lbs boned chicken
breast depending on the amount of servings required. You may want to
substitute a large package of fresh mushrooms for the canned mushrooms.
Prepare Mueller's or Pennsylvania Dutch broad style egg noodles according to
directions on package. Using a slotted spoon, mound chicken meat on top of
noodles for each serving, and top with a ladle of gravy.
—–—
Chicken Stew
Prepare the same as the gravy above, but add more chicken stock to make a
thinner gravy. Add 1/2 inch chunks of 4-5 whole large carrots and 3-4 large
potatoes cut into one inch chunks. Slice and add a large sweet onion or two. Add
1-2 pounds chicken breast cut into one inch chunks.
—–—
Roasted Chicken, Italian Style
Select a large roasting chicken. Cut into serving sized pieces. Chop 1/4 lb salt
pork, bacon, or smoked ham and add to oil. Using a cleaver, cut the breasts into
three sections. Cut the leg into two pieces (thigh and drumstick). Select a large
baking sheet. Pour in 1/3 cup olive oil. Place chicken pieces in pan, well
separated. Thinly slice one onion and distribute over chicken pieces. Peel and
cut 3-4 baking potatoes into 2 1/2 inch chunks and distribute between chicken
pieces.

Turn all to coat well with olive oil. Sprinkle lightly with garlic powder, onion
powder, 1/2 teaspoon each of basil, oregano, and 1/4 teaspoon red pepper
flakes. Place in pre-heated 425F degree oven for 15 minutes. Reduce
temperature to 350F and continue to roast until chicken is tender and juices run
clear and not pink when poked with a knife straight through to the bone (about 1
hour, depending upon the size of the chicken). Be careful not to overcook as this
will make the chicken dry. The white meat will finish cooking before the dark
meat, so you might want to take that out while the rest finishes cooking.

Sausage-Cheese Strata

10 cups French bread cubes (1/2- to 3/4-inch cubes)

12 oz cooked smoked sausage links, cut into 3/4-inch pieces
14-ounce can sliced mushrooms, drained
1cup chopped green sweet pepper
6oz shredded sharp cheddar cheese (1-1/2 cups)
4oz shredded Monterey Jack cheese (1 cup)
7 large beaten eggs
3 1/2 cups milk
 2Tbs. snipped chives
1 Tbs. snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2 tsp salt
1/4 tsp pepper

Divide half of the bread cubes between 2 greased 2-quart rectangular baking
dishes. Top with sausage, mushrooms, and sweet pepper. Sprinkle with
cheeses. Place remaining bread cubes on top.

Combine eggs, milk, chives, oregano, salt, and pepper in a large mixing bowl.
Pour half of the mixture over bread mixture in each baking dish. Cover and
refrigerate for 2 to 24 hours.

Bake in a 325 degree F oven, uncovered, for 40 to 45 minutes or until a knife

inserted near centers comes out clean. Let stand 10 minutes before serving.
Makes 12 servings.

Chicken Crunch
1(10.75-oz.) can cream of chicken condensed soup, divided
1/4 cup 2% milk
4 (4-6-oz.) fresh boneless, skinless chicken breasts
2Tbs flour
1 1/2 cups stuffing mix, crushed
2Tbs butter or margarine, melted

Preheat oven to 400°F.

Combine 1/3 of the soup with milk in a shallow dish. Lightly dust chicken with
flour; dip into the soup/milk mixture. Next, dip the chicken in crushed stuffing mix.
Spread reserved soup on the bottom of an 8-inch square baking dish.
Arrange chicken on top and drizzle with melted butter. Bake for 20 minutes or
until chicken is done.
Stuffed Chiles in Ranch Sauce

1Tbs vegetable oil

1 small onion, peeled and chopped
1 small red, green or yellow bell pepper, seeded and chopped
1 clove garlic, peeled and finely chopped
1 (24-oz) Thick & Chunky Salsa
1/2 cup water
1 Maggi® Chicken Bouillon Cubes
2 bay leaves
1cinnamon stick, broken into several pieces
1/2 tsp crushed dried oregano
2 (7-oz) cans Ortega® Whole Green Chiles
8oz Monterey Jack cheese, cut into 1x2-inch strips
3 eggs, separated
3 Tbs. all-purpose flour

For Ranch Sauce

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell
pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is
tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to
a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended.
Remove bay leaves and cinnamon stick pieces.

For Stuffed Chiles

Stuff each chile (being careful not to break skins) with cheese. Beat egg whites in
small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until
creamy. Fold egg yolks and flour into egg whites until just combined.
ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4
minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently
with tongs, until golden brown. Remove from skillet; place on paper towels to
drain. Serve with Ranch Sauce.

Tempura Batter for Fish

3/8 c. flour
1/8 c. cornstarch
1/4 tsp. baking powder
1/8 tsp. baking soda
1 egg white
1/2 tsp. salt
1/2 c. water
1/4 tsp. garlic powder
1 tsp. parsley
1/2 tsp. paprika
Separate eggs. Beat white until frothy and light. Do not over beat, white should
be very liquid and should not reach a stage where a peak will hold.
Fold all ingredients together and beat only until smooth.
Dip fish in flour then dip into tempura batter. Fry in hot oil.
Serves 4.

Tempura Batter

3/4 c. flour
1/4 c. cornstarch
1/2 tsp. baking powder
1/4 tsp. soda
3/4 to 1 c. water, or 1 (7 oz.) can beer
1 egg
Stir dry ingredients, stir in water and egg and beat until smooth. Good for shrimp,
fish fillets, finger steaks or raw vegetables. Coat and deep fry.

Crunchy Chicken

Chicken breast -1
Garlic-4 Cloves
Fresh coriander-¼ Bunch
Egg-1
Corn flour-½ Packet
Plain flour-2 Tbsp
Cinnamon powder-¼ Tsp
Crushed red chilies-1 Tbsp
Black pepper-As required
Salt-To taste
Oil-For frying

Beat the egg till fluffy

Finely chop garlic and coriander and add to the egg
Add salt, black pepper, white pepper, crushed red chilies, cinnamon powder,
corn flour and flour and mix.
Dip the chicken pieces in this paste.
Crush the corn flakes with hands.
Now coat the chicken pieces with corn flakes and fry in pre-heated oil till golden
brown
Serve with tomato ketchup.

Peri Peri Chicken

Whole chicken - 1
Mustard paste - 2 tbsp
Garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Tomatoes - 2
Potatoes - 4
Iceberg lettuce - 1 bunch
Salt - as required
Black pepper - as required
Oil - as required
Cut chicken into pieces and marinate with mustard paste, garlic paste, lemon
juice, salt and black pepper. Grease pan with oil and grill the marinated chicken.
Serve with iceberg lettuce and tomatoes.

New York Submarine Sandwiches

4 (6") or 2 (12") hoagie rolls

Olive oil
Red wine vinegar
Italian seasoning
12 slices provolone cheese
12 slices boiled ham
12 slices hard salami
2 sliced tomatoes
1/4-1/2 head shredded lettuce
1 sm. onion, sliced into thin rings

Split rolls. Sprinkle liberally with olive oil. Then vinegar and then the Italian
seasoning. Layer 3 slices each of the provolone, ham and salami on each roll.
(Or 6 each on the 12 inch rolls.) Place sliced tomatoes, onions and shredded
lettuce on top of cold cuts. Slice 12 inch rolls in half to serve. Serves 4.
Fried Tofu

2 blocks tofu
3/4 c. tapioca starch
Oil for deep-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until
all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to
4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a
rack or paper toweling. Just before serving, repeat dredging and deep-frying
steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each
piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with
coriander or green onions and serve.
Serves 6.

Submarine Sandwich
1 (1 lb.) loaf French bread
butter, softened
4-5 lettuce leaves
1/2 lb. salami, sliced
2 tomatoes, sliced
Salt and pepper
4 oz. Swiss cheese, sliced
1/2 lb. boiled ham, sliced
1/2 cucumber, thinly sliced
1 med. onion, sliced
3 tbsp. prepared mustard
Cut bread horizontally into halves. Spread bottom half of bread with butter. Layer
lettuce, salami, and tomatoes on butter half; sprinkle with salt and pepper. Layer
cheese, ham, cucumber, and onion on tomatoes.
Spread top half of bread with mustard; place on bottom half of bread. Secure with
wooden skewers.

Chicken-Fried Tofu

Slice 1 pound block of tofu into 1/4 inch thick slices. Lay out on plate and sprinkle
with nutritional yeast until thickly coated. Pour 1/4 inch vegetable oil into large
skillet and heat until sizzling hot.
Place each tofu slice in skillet, yeast side down. While frying, sprinkle the tops
thickly with yeast. Cook quickly until crisp, then turn and cook the other side until
crisp. Remove and drain. Season with soy sauce, salt, or Spike. Crisp and chewy
and tastes like chicken!

Stir - Fry Vegetables with Tofu

4 med. carrots
2 zucchini (6" long)
4 green onions
2 stalks celery
1 1/2 cans chicken broth (13 3/4 oz. size)
2 tsp. arrowroot powder (or cornstarch)
Safflower oil
Garlic powder
Ground ginger
1 pkg. firm tofu (cut into 1/2" cubes)
2 c. cooked brown rice
1 pkg. chow mein noodles
Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut
them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces.
Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4
inch thick.
In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add
carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and
onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a
little, cover and cook 1 1/2 minutes more. Remove from heat.
In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about
1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken
over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue
thickening and heating through the tofu. Combine with the vegetables. Serve
over chow mein noodles and cooked brown rice.
Note: If pan isn't large enough, stir fry half the vegetables at a time in 1 teaspoon
oil.

Three-Alarm Tofu and Mushroom Stir-Fry

8 oz. tofu (preferably regular), drained, cut into 1/2 inch cubes
1/4 c. canned low-salt vegetable broth
1 tsp. cornstarch
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tsp. oriental sesame oil
1/2 tsp. dried crushed red pepper
4 tbsp. vegetable oil
10 oz. button mushrooms, quartered
7 oz. fresh shitake mushrooms, stemmed, chopped
1 tbsp. minced peeled fresh ginger
1 tbsp. minced garlic
1 tbsp. minced jalapeno chili with seeds
1/2 c. diced red bell pepper
1/2 c. thinly sliced green onion tops
Freshly cooked rice

Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes.
Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy
sauce, honey, sesame oil and crushed red pepper. Set mixture aside.
Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add
tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using
slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat.
Add all mushrooms and stir-fry until golden, about 5 minutes.
Add ginger, garlic and chili and stir-fry 1 minute. Add tofu, bell pepper and green
onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add
to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with
vegetable stir-fry. 4 servings.

Cuban Sandwich

Traditional Ingredients:
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust

Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf Romaine lettuce
mayonnaise, mustard to taste

It is important that the sandwich be prepared on Cuban bread, French or Italian

bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an
open faced fashion and spread lightly with mustard first, then with mayonnaise.
Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper,
onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would
be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Cuban Sandwiches and their variations are sold in almost every Deli or
Restaurant in Tampa, Florida.
Cuban sandwiches are good cold and for picnics or take-alongs, too.

BLT Sandwich Spread

1/2 lb thickly sliced smoked bacon, cut up
1/3 cup Miracle Whip or real mayonnaise
1/4 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon black pepper, or to taste
pinch of celery seed (optional)
1-2 large ripe tomatoes

Using kitchen scissors, cut bacon strips into small squares. In a skillet, sauté the
bacon until crisp. Drain on a paper towel.
In a medium bowl, stir together mayonnaise, sour cream, pepper, celery seed
and garlic powder.
Remove seeds from a very ripe fresh tomato and cut into cubes. In a pinch,
canned tomatoes may be substituted; drain liquid and reserve for another use to
prevent the spread from becoming watery.
Spread mixture on toasted rounds of Italian or French bread.

Chicken Salsa Sandwich Grill

4 boneless skinless chicken breast halves
1/2 cup salsa
3 whole garlic cloves
2 tablespoons olive oil
1/3 cup shredded cheddar cheese
4 hamburger buns
4 large lettuce leaves
seasoned salt
pepper
a few drops fresh lemon juice (optional)

In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until
chicken is white and opaque or until done (165°F). Turn garlic cloves until both
sides achieve a roasted appearance, then crush them into the oil using a fork.
Remove if the cloves begin to brown, as this will make the oil bitter.
Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted
butter if preferred) and broil or toast until lightly golden on the inside.
Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide
evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a
few drops of freshly squeezed lemon juice, if desired.
Top with salsa and shredded cheese; run under broiler just until cheese has
melted, about 2 minutes.
Variation: This can be prepared on the outdoor grill. Marinate chicken breasts in
olive oil into which the garlic cloves have been pressed for 30 minutes before
grilling chicken over hot coals.
Makes 4 Servings.

Spicy Chicken-n-Cheese Balls Recipe

Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
1 pound ground chicken
3 cups biscuit baking mix
12 ounces shredded Colby-Monterey Jack cheese
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes

Directions:

Preheat oven to 350degrees F (175 degrees C).

Heat oil in a skillet over medium heat. Saute onions until soft and translucent;
transfer to a large bowl.
Add ground chicken, baking mix, shredded cheese, garlic and red pepper flakes.
Mix well, and form into 1 inch balls.
Place on a non-stick baking pan. Bake in preheated oven for 15 to 20 minutes, or
until browned.

Crunchy Rolls
Ingredients
Chicken 250 gm
Soya sauce 1 tsp
Chilli sauce 1 tsp
Salt as required
Black pepper powder 1/4 tsp
Cabbage 1/4 cup
Carrot 1/4 cup
Capsicum 1/4 cup
Beans sprout 1/4 cup
Coriander a few leaves
Green chillies 2-3
Spring onion 1 small
Ginger 1 tsp
Oil for frying
Roll sheets as required

Cooking Directions
Heat 1 tsp of oil in a pan, add chicken, soya sauce, chilli sauce, salt, ginger and
black pepper and mix well.
Add 1 cup water and leave to cook till chicken tenderizes then remove from heat
and shred the chicken into thick filaments.
In the same pan, heat 1 tsp oil and add all the chopped vegetables and green
chillies, coriander leaves and stir-fry only for 2 minutes, so that the vegetables
don't soften.
Mix chicken and bean spouts in mixture and cook for a while.
Spread a spoonful of mixture on the roll sheets, roll the sheets and seal them
with egg or flour paste.
Heat oil in a pan, deep-fry the rolls till golden brown and don't fry more than 3
rolls at a time to retain crispness.
Serve with chutney or sauce.

Chinese Chicken Parcels

Ingredients
Chicken Breast Fillets 1 kg
Salt as per taste
Garlic(crushed) 4 cloves
Ginger(julienne) 2 tbsp
White Pepper Powder 1 tsp
Vinegar 4 tbsp
Soya Sauce 4 tbsp
Spring Onions(Chopped) 3-4
Fresh Beans 2 cups
Sugar 1 tbsp
Cooking Oil for frying

For Packing:
Butter paper

COOKING DIRECTIONS
Marinate the chicken with salt,white pepper, garlic, sugar soya sauce and
vinegar.
Keep aside for at least an hour.
Cut butter paper into squre pieces, slightly brushing each with Cooking Oil.
Please each chicken fillet on it.
Sprinkle ginger, spring onions and finely chopped beans on the chicken.
Fold each square like an envelope with three corners at the centre to enclose the
chicken filling.
Then fold each envelope into half to make a rectangle with a pointed flap.
Fold the flap over the rectangle to make a neat parcel and secure with a tooth
pick.
In a wok, heat Cooking Oil for 3-5 minute on medium heat.
Deep fry the parcels for 2 minutes on each side.
Arrange in a platter and serve hot.
Tip: In case french beans are not available, and green beans or frozen french
beans can be used.
Crispy Won Tons with Oriental Dipping Sauce
1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 tsp. minced peeled gingerroot
1 tsp. sesame oil
32 won ton wrappers
Sesame seed
2 Tbsp. soy sauce
1 Tbsp. rice wine
1 Tbsp. water

PREHEAT oven to 425°F. Mix cream cheese spread, meat, gingerroot and
sesame oil until well blended.
PLACE 1 Tbsp. of the meat mixture in center of each won ton wrapper. Bring
corners together over meat mixture; twist together to enclose filling. Flatten
bottoms. Place in 15x10x1-inch baking pan. Brush lightly with water; sprinkle with
sesame seed.
BAKE 10 to 12 minutes or until golden brown. Remove from pan; drain on paper
towels. Meanwhile, mix remaining ingredients; serve with won tons.

Crock Pot Barbecue Sandwiches

2-3 pound Boston Butt Roast or country style pork ribs

2 bottles Heinz Chili Sauce
12 sandwich buns
Hot sauce, crushed red peppers, cayenne pepper-OPTIONAL

Get your crock pot out of hiding. In the morning before you leave for work, place
the meat in the crock pot and set the temperature on low. When you come home
from work, take the meat out and drain off the grease. The meat should just fall
off the bone. Discard the bones. Pull any chunks of meat apart. Turn the heat up
to high. Put meat back in the pot along with the desired amount of Chili Sauce
(you do not have to use the entire 2 bottles) and any of the optional seasonings,
to taste. Let the meat and sauce heat back up. Serve on the buns along with a
salad or green vegetable.
For fast results, warm up some frozen vegetables to serve alongside.

Samoosa's - Side Dish

Ingredients:
2 tablespoons vegetable oil
1 ¼ teaspoons whole cumin seeds
½ teaspoon whole coriander seeds
1 hot green chilli, minced
1 piece fresh ginger, about 1/2-inch cube, minced
1 medium onion, diced
4 medium red potatoes, cooked, diced
¾ cup peas
½ teaspoon salt
1/3 cup chopped fresh cilantro
8-10 egg roll wrappers
Oil for deep-frying

Directions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cumin
and coriander; cook until they are fragrant, 2 minutes. Add the chilli and ginger;
cook 1 minute. Reduce heat to medium and add onion. Cook, stirring
occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and
salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a
day ahead and refrigerated; bring to room temperature before using.
Spoon filling onto bottom half of egg roll wrappers, using about 1/3 cup filling for
each. Fold over and trim into half-moons.
Moisten fingers with water; pinch closed. Heat several inches of oil to 375
degrees in a deep saucepan. Fry turnovers, several at a time, until they are crisp
and golden, 2 to 3 minutes. Drain on paper towels and serve at once.

Hummus

Ingredients
1/4 cup tahini
1/3 cup fresh lemon juice
1/3 - 1/2 cup warm water
1 or 2 cloves fresh garlic (chopped)
3/4 cup dried chickpeas (cooked)
1/2 tsp. salt
black pepper
olive oil for garnish
parsley for garnish

Directions
Put tahini, lemon juice, water and garlic in food processor. Blend until smooth.
Gradually add cooked chickpeas until thick. Taste to correct seasoning.
Refrigerate covered to chill. When serving, drizzle oil and garnish with fresh
parsley.
Makes 2 cups. Stays fresh for 1 week refrigerated. 3 months frozen.

Pierogi - Snack

Ingredients
5 cups flour
1/4 lb. butter
1 cup sour cream
3/4 cup water
6 egg yolks
3 eggs
pinch salt

Directions
Make a mound out of the flour, then make a well in the center.
Place egg yolks and eggs in the center, cutting in the flour with a knife and
adding water and salt. Knead until firm.
Cut in three parts. Roll dough out thinly, then cut circles with a cup. Place small
amount of filling off center on each circle of dough. Fold
over and seal by moistening edge with water and putting pressure on edges for a
firm seal.
Boil a pot of water. Add salt. Drop pierogi into boiling water.
Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon
and brown in butter in frying pan. Serve with sour cream.

Cheese Filling
1 1/2 cups cottage cheese (drained)
1/4 tsp. vanilla
i egg yolk
1 tb. margarine, melted
1/2 tsp. salt
1 1/2 tb. sugar
Drain cottage cheese. Combine ingredients and mix until smooth.
Fill circles of dough with desired amount. Can also use potatoes, meat,
sauerkraut, prunes, mushrooms or combinations of these to fill pierogi.
Pan Bagnat - Snack
(Monaco Sandwiches)
Ingredients:
4 round rolls
2 anchovies, rinsed & chopped
1 tsp olive oil
1 medium onion, minced optional
2 small black olives, rinsed, pitted
1 green pepper, thinly sliced
1 tomato, sliced
1 egg, hard boiled egg & chopped
1 tbsp vinegar

Directions
Slice the roll in half horizontally. Remove part of the bread to allow space for the
filling. Divide the filling evenly among the 4 rolls.
Begin by drizzling the bottom of the rolls with a little oil. Fill the breads with some
onion, bell pepper, tomato, egg, anchovy and olives on each roll bottom (the
filling amounts are personal choices). Season to your taste with vinegar. Cover
the roll with the top half. Serve cold.

Thai Spring Rolls Recipe - Bread

Ingredients
1 pack frozen spring roll wrappers
50 g bean thread vermicelli, soaked 20 min in hot water
4 Chinese dried mushrooms, soaked 20 min in hot water
1 tablespoon finely chopped coriander leaves and stems
1/2 teaspoon chopped garlic
50 g finely chopped bamboo shoots
1 large green onion, finely chopped
1 small carrot, finely grated
1 cabbage leaf, finely chopped
100 g bean sprouts, chopped
125 g finely minced pork or chicken
1 tablespoon fish sauce
vegetable oil for deep frying
Directions
Set spring roll wrappers aside, covered with a cloth to thaw. Drain vermicelli and
cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix
mushrooms and vermicelli with the prepared veggies and meat. Add fish sauce
and stir until well mixed. To make small spring rolls, cut wrappers into quarters.
Separate wrappers and cover again with cloth to prevent drying. Place a portion
of the filling in one corner of a wrapper and fold the corner over. Fold the two
sides over the filling and roll up towards the point. Moisten the end and stick
down. Heat oil in deep fryer or wok. Have a wire rack with paper towels ready at
hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden
brown. Remove to rack and drain excess oil.Arrange Thai spring rolls on a plate
and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet
chili sauce.

Buffalo Wings Recipe - Snacks

Ingredients
chicken wings
garlic salt
salt
red pepper
1/4 to 1/2 cup butter, melted
hot pepper sauce, to taste
Directions
Wash chicken wings, divide at joints. Place jointed chicken wings on a large
cookie sheet sprayed with cooking oil spray. Sprinkle with garlic salt, salt, and
red pepper. Bake in a 400-degree oven about 1/2-hour or until they start to
brown. Take out and turn all chicken wings over and sprinkle that side with salt,
garlic salt, and red pepper. Bake on that side until they brown. While browning
the second side, melt butter in a saucepan and add hot pepper sauce in with the
butter, according to how hot you like your food. When the chicken wings are
done, dip in the butter/ hot pepper sauce and then place in a casserole. Placing
in about a 325-degree oven until ready to serve. Try this Buffalo wings recipe on
a hot summer day.

Quick 40-Clove Chicken

6(4-6 oz.) fresh boneless, skinless chicken breasts

1tsp coarse salt
1tsp freshly ground pepper
1/4 cup olive oil
40 cloves garlic, peeled
1/2 cup chopped fresh parsley

Preheat oven to 400°F.

Season chicken all over with salt and pepper. Drizzle with oil and arrange in a
single layer in a 13x9-inch baking dish. Scatter garlic cloves over chicken. Cover
and bake 20 minutes.
Sprinkle with parsley and bake, uncovered, 10 minutes longer.
Speedy Smoked Chicken Mexican Pizza

1 (12-inch) prepared pizza crust

1cup salsa prima roasted garlic
8oz smoked chicken, shredded
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/2 tsp red pepper flakes

Preheat oven to 400°F.

Spread salsa evenly over pizza crust. Sprinkle chicken over salsa.
Top pizza with Monterey Jack cheese and cheddar cheese. Sprinkle with red
pepper flakes.
Bake for 13 to 15 minutes or until cheese is melted and golden brown

Italian Stuffed Mushrooms

1lb hot Italian sausage

1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
Dash of pepper
1/4 tsp salt
1 1/4 cups spaghetti sauce
40 large mushroom caps
Oil
Mozzarella cheese (add to preference)

Cook Italian sausage, onion, green pepper, garlic powder, and a handful of
mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put
meat mixture into a food processor with steel blade at this point to give meat a
finer texture. Just process for about 5 seconds or less. Then add bread crumbs,
pepper, salt, and spaghetti sauce.

Coat mushroom caps with oil. Fill mushroom caps with meat mixture.

Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella
cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely
cover with wax paper and microwave.)

Buffalo Chicken Wings

2lbs broiler-fryer chicken wings

1 egg
1cup cooking oil
2 cups cider vinegar
1tsp salt
1/2 tsp cayenne pepper to taste
1/8 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp celery salt
Dash coriander
Dash ground cloves
Celery sticks

Chicken

In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper,
cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
Cut chicken wings in half at joint; remove wing tips and reserve for later use
(soup stock).

Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10
minutes at 500°F., turning and basting with sauce several times until wings reach
desired crispness.

Remove from oven, drain and remove to warm platter garnished with celery
sticks. Serve with Creamy Blue Cheese Dipping Sauce.

Creamy Blue Cheese Dipping Sauce

In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed),

1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1
tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese.
Stir and add salt, pepper, and cayenne to taste. Cover and chill.

Pita Pastrami Roll-Ups

4 mini whole wheat pitas split lengthwise

8Tbs light cream cheese
1package (8 ounces) turkey pastrami
8 dill pickle spears

On each pita half spread 1 tablespoon cream cheese; top with 1 slice pastrami.
On edge of pita half, place pickle spear; roll up.
San Francisco Mushroom Rolls

1lb mushrooms (chopped fine)

1/2 cup butter
6Tbs flour
1tsp salt
2cups light cream
2tsp lemon juice
1 small onion, minced
1/2 loaves sliced white bread (crusts trimmed)
4Tbs melted butter

Sauté mushrooms and onions in butter five minutes. Cool slightly. Add flour, salt
and blend well. Stir in cream. Cook, stirring constantly until quite thick. Add
lemon juice and cool.

With rolling pin, roll bread slices until they are as thin as pastry. Spread 1
tablespoon of filling on each slice (enough to cover). Roll up bread to form a long
roll. Place on cookie sheet, seam side down.

Refrigerate a few hours or until firm. Cut each roll into three segments.
Brush with melted butter.

Bake at 400 degrees for 15 minutes or until nicely brown.

BBQ Beef Sandwiches

2 1/2 to 3 lbs lean boneless chuck roast

¼ cup tomato ketchup
1Tbs Dijon-style mustard
2Tbs brown sugar
1 garlic clove, crushed
1Tbs Worcestershire sauce
2Tbs red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp pepper
10 to 12 French rolls or sandwich buns

Place beef in slow cooker. Combine remaining ingredients, except rolls.

Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare
sandwiches now.
Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in
microwave or on stovetop. Spoon on warm, open-face rolls or buns.
Top with additional warm sauce if desired.

Chicken Pie

Ingredients

4 chicken breasts diced

8 mushrooms roughly chopped
1 red onion chopped
hand full of frozen peas
instand gravy granules
Pepper
Boiling water
4 oz plain flour
2 oz margarine
Water

Direction

Scrub flour and margarine together, mix a couple of tablespoons of cold water in
draw dough together with hands - add more water if needed wrap in cling film
and refrigerate

Fry the onion on a medium heat in a little oil until soft. Add the chicken and fry till
brown add the mushrooms for a couple of minutes put all these into a baking
dish, stir in the peas sprinkle some gravy granules and pour boiling water over -
adjust untill gravey is a thick as you like it.
Roll out pastry and put on top - make a cut in the middle.
Cook for 40 minutes on 190C

Barbecue Chicken on a Bun

Sauce Ingredients:

½ cup red wine vinegar or cider vinegar

¼ cup firmly packed brown sugar
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 small onion, sliced 1/4-inch
½ teaspoon liquid smoke
¼ teaspoon salt
¼ teaspoon pepper
Chicken Ingredients:

2 1/2cups shredded cooked chicken

6 onion buns, cut in half
1 medium green bell pepper, sliced into 12 rings
3 ounces (3/4 cup) LAND O LAKES® Mozzarella Cheese, shredded

Combine all sauce ingrdients in 2-quart saucepan. Cook over medium heat,
stirring occasionally, until slightly thickened and heated through (8 to 10
minutes).

Stir in chicken. Continue cooking until chicken is heated through (5 to 10

minutes).

Meanwhile, heat broiler. Place bottom halves of buns on baking sheet. Divide
barbecue mixture evenly among bottom bun halves. Top with green pepper rings;
sprinkle with cheese. Broil 2 to 4 inches from heat until cheese is melted (2 to 3
minutes). Top with remaining bun halves.

Beef & Corn Fajitas

Sauce Ingredients:

1/2cup Sour Cream

2tablespoons thick and chunky salsa

Fajitas Ingredients:

1 medium onion, thinly sliced

1 green bell pepper, cut into strips
1 (11-ounce) can whole kernel corn with red and green peppers, drained*
6 ounces thinly sliced deli roast beef, cut into 2-inch strips
6 (6-inch) Greek-style soft fold pita breads
12 (3/4-ounce) slices Jalapeño Cheese Food**

Combine sour cream and salsa in small bowl; mix well. Cover; refrigerate until
serving.

Spray 10-inch skillet with no-stick cooking spray; add onion and green pepper.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender
(5 to 6 minutes). Stir in corn and roast beef. Continue cooking, stirring
occasionally, until heated through.

Heat broiler. Spoon 1/6 corn mixture onto each pita bread; top with 2 slices
cheese. Broil 5 to 7 inches from heat until cheese begins to melt (1 to 2 minutes).
Spoon 1 tablespoon sauce over cheese. Fold pita in half. Serve with remaining
sauce.

*Substitute 1 cup whole kernel corn, cooked, drained.

Cheesy Bacon Pizza Pockets

Yield: 4 sandwiches

1 (10-ounce) can refrigerated pizza dough

8 slices sandwich-style Canadian bacon
4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese
1/2pint (1cup) creamy deli coleslaw, drained

Heat oven to 425°F. Unroll pizza dough on lightly floured surface. Cut dough into
quarters.
Press each square of dough into 4 1/2x7-inch rectangle. Layer 2 slices Canadian
bacon, overlapping, 1 slice cheese and 1/4 cup coleslaw to within 1/2 inch of
edge. Roll up dough, starting on short side; seal edges and ends well.

Place pockets, seam-side down, on greased baking sheet. Bake for 10 to 12

minutes or until golden brown.

To serve, cut each sandwich into thirds.

Sedona Appetizer Bites

Yield: 40 appetizers

1tablespoon Butter
3/4cup chopped red bell pepper
1/2cup chopped onion
1 teaspoon finely chopped fresh garlic
1 to 2 teaspoons finely chopped jalapeño chiles
2cups finely chopped cooked chicken breast
1teaspoon ground cumin
1/2cup Sour Cream
6ounces (1 1/2 cups) Cheddar Cheese, shredded
3tablespoons chopped fresh cilantro
18 (18x14-inch) sheets frozen phyllo dough, thawed
1/2cup Butter, melted
Salsa, if desired

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add red pepper,
onion, garlic and chiles. Cook over medium-high heat, stirring occasionally, until
vegetables are softened and liquid has evaporated (3 to 5 minutes). Add chicken
and cumin; continue cooking until heated through (1 to 2 minutes). Remove from
heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro.

To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted
butter. Top with 2 additional sheets, buttering each sheet. Trim stack using
kitchen shears to 18x12 1/2 inches. Cut stack in half crosswise; cut each stack
lengthwise into 2 1/2-inch strips.

Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle
by folding lower right-hand corner of each strip to opposite side. Continue folding
in triangles to end of strip.

Place triangles onto ungreased baking sheet. Repeat 5 more times with
remaining phyllo dough and filling. Brush appetizers with butter before baking.
Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired.

TIP: To make ahead, prepare appetizers as directed above except do not bake.
Wrap in plastic food wrap; place into a large resealable freezer container. At
serving time, heat oven to 350°F. Place desired number of appetizers onto
ungreased baking sheet. Bake for 8 to 10 minutes or until golden brown. Serve
warm with salsa, if desired.

TIP: Phyllo dough is extremely thin, papery layers of pastry dough used in Greek
and mid-Eastern recipes. It dries out quickly, so brush each layer with melted
butter as the sheets are stacked. It is best to keep the unused sheets of dough
covered with a damp towel while assembling a recipe using phyllo. Phyllo dough
can be found in the freezer section of most supermarkets. Thaw overnight in the
refrigerator; thawing at room temperature may cause the sheets of dough to stick
together.
Cheesy Mummy Rolls
Yield: 8 cheese rolls

1 (8-ounce) can refrigerated crescent rolls

2ounces Cheddar Cheese,; cut into 8 (2 1/2x1/2x1/2-inch) sticks
1tablespoon grated Parmesan cheese
1 Egg, slightly beaten
1tablespoon water
¼ teaspoon chili powder
16 small ripe olive pieces

Heat oven to 375°F. Line baking sheet with parchment paper or spray with no-
stick cooking spray.
Unroll dough; separate into 8 crescents. Place 1 cheese stick at wide end of
crescent. Starting at wide end, roll dough toward point, sealing end well. Tuck
ends underneath and press all seams together. Place onto prepared baking
sheet.
Combine beaten egg and water in small bowl. Combine Parmesan cheese and
chili powder in another small bowl.
Brush rolls with egg mixture; sprinkle with Parmesan cheese mixture. Place olive
pieces on top for eyes. Bake for 12 to 14 minutes or until golden brown. Serve
warm.

Recipe Tip
For a flavor variety, sprinkle cheese rolls with sesame seed or poppy seed
instead of Parmesan cheese mixture.
Beef & Cheese Croissant

Yield: 4 sandwiches

4 croissants cut in half lengthwise

¼ cup horseradish sauce
4 lettuce leaves
8 slices deli roast beef
8 slices Cheese
1 (1/4-inch) slice red onion, separated into 12 rings

Spread each half of croissant with 1 1/2 teaspoons horseradish sauce.

To assemble sandwiches, layer bottom half of each croissant with 1 lettuce leaf,
2 slices roast beef, 2 slices cheese, 3 onion rings and top half of croissant.
Secure with toothpick.

Chicken Salad Wraps

Yield: 4 sandwiches

4 (10-inch) flour tortillas, warmed

1 pint (2 cups) deli chicken or seafood salad
8 slices tomato, each cut in half
8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese, cut into strips
8leaves leaf lettuce

To assemble each wrap, spread 1 warm tortilla with 1/2 cup chicken salad. Layer
with 1/4 tomato, 1/4 cheese and 2 lettuce leaves.

Fold two opposite edges of tortilla toward center over filling. Roll up open end of
tortilla toward opposite edge. Repeat with remaining tortillas.
New Orleans Muffuletta
Olive Mixture Ingredients:

1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped

½ cup finely chopped stuffed green olives
1 (4 1/4-ounce) can chopped pitted ripe olives
3tablespoons olive oil
1tablespoon finely chopped fresh garlic

Sandwich Ingredients:

1 pound unsliced round Italian bread

¼ pound thinly sliced deli turkey
4 slices Cheese
¼ pound thinly sliced deli hard salami
4 slices Provolone Cheese

Combine all olive mixture ingredients in medium bowl; mix well. Set aside.
Cut bread in half horizontally; remove bread from center of each half, leaving 2
(1/2-inch thick) bread shells.
Divide olive mixture between bread shells; press down firmly. Layer bottom bread
shell with turkey, American cheese, salami and Provolone cheese. Carefully top
with remaining bread shell. Wrap tightly in plastic food wrap; refrigerate at least 2
hours or overnight.
To serve, secure with toothpicks. Cut into wedges.
Party Pita Wedges
2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave
on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice
in half, then slice each half again to make the wedges). Cut again along curved
outer edge to separate into 2. Brush both sides of the pita wedges with warm
olive oil mixture, coating well.
Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to
top each wedge. Cut provolone slices into 4 wedge shapes and place one on top
of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive
oil and sprinkle lightly with coarse sea salt.
Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese
is bubbly. Serve while still warm.
Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but
only half as much cheese wedges and pepperoni slices will be needed if making
pockets instead of crusts).
Party Size Cheese Spread
1 cup butter, softened
2 pounds soft American cheese spread
1 cup Worcestershire sauce
1/2 cup prepared English mustard (not dry)
1 teaspoon garlic powder
1/2 teaspoon Tabasco (more or less, to taste)
6 tablespoons Kirsch

In the large bowl of an electric mixer, cream butter until softened, gradually
adding cheese spread. Beat in Worcestershire sauce, mustard, garlic powder,
Tabasco and Kirsch. Pack into a cheese crock and chill for at least 2 hours or
overnight.
Serve with crackers and/or chips. Recipe may be halved.
Yields 6 cups.

Miniature Party Pizzas

1 lb. sausage, uncooked, broken up

12 oz. (medium) can tomato paste
16 oz. spaghetti sauce (prego, ex.)
4 oz. can chopped mushrooms
1/2 cup grated cheddar cheese
1/4 tsp. ground oregano
2 loaves Pepperidge "Hot n Crusty" French bread, or club rolls
Chop canned mushrooms into smaller bits, crumble sausage into small pieces,
mixing all ingredients except bread.
Cut Pepperidge Farm Hot N Crusty French Bread rolls, or Pepperidge Farm Hot
N Crusty Club Rolls into small slices.
Arrange bread slices onto nonstick cookie sheet. Spread pizza mixture on top of
bread slices, sprinkle Parmesan cheese on top.
Bake at 400°F for 9-12 minutes.
Great cocktail party hors-d'oeuvres.

Party Cream Cheese Pinwheels

10 large flour tortillas
2 boxes of cream cheese
1 cup pitted black olives, finely chopped
2 tablespoons pimentos, finely chopped
1 pkg ranch dressing
2 tablespoons green jalapenos, finely chopped

Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos,
black olives and the jalapenos.
Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover
and chill for about one hour. Slice into pinwheels.
My mother made these when I got married and everyone wanted the recipe.

Chris and Bob's Party Salsa Dip

4 large tomatoes
1 large onion
1 large green pepper
1 large red or yellow pepper
4 large diced garlic cloves
1 tbs. diced jalapenos
1 tbs. olive oil
1/2 can corn
1/2 tsp. salt
1/2 tsp. pepper
diced cilantro to taste
diced black olives
juice from 1 or 2 limes depending on your taste. i like 2.
Dice tomatoes, peppers and onions. Mix all ingredients together and refrigerate 1
hour before serving with nacho chips. Also very good over tacos and taco salads.
Easy to make.

Easy Party Nacho Cheese

1 box of easy melt cheese
1 pkg of taco seasonings
1 lb of regular flavor breakfast sausage
1 lb hamburger meat
1 small can of nacho jalapeno slices w/ juice
1/2 cup to 3/4 cup whole milk
1 can of Rotel

In a slow cooker add one box of easy melt cheese in cubes and Rotel. In a skillet
add sausage and hambuger meat and brown with taco seasonings. Once brown,
drain oil from meat and add to the cheese stir and add jalapenos and 2-3
teaspoons of the juice. Stir together then add just enough milk to make cheese
creamy, but not runny.
Serve with nacho chips or on chili dogs.

My Favorite Party Sandwich

1 loaf bread (with crusts removed and cut in halves)
1 can crushed pineapple
2 (8 oz.) pkg. cream cheese, softened
1 c. chopped nuts
Mayonnaise

Mix all ingredients in a large bowl. Use enough mayonnaise so that the mixture
will be soft and easily spread on the bread, but not soggy.
Party Quiche

Pastry to fill greased quiche pan, pie plates or miniature muffin tins
1 pkg. cream of leek soup mix (Knorr's)
2 c. milk
1 c. cream
4 lg. eggs
1/2 lb. Swiss cheese (grated 2-4 oz. pkg.)
1 tsp. dry mustard

Gradually add milk to soup mix, stirring until smooth. Bring to boiling point. Cool
slightly. Stir in cream. Beat eggs with remaining ingredients and add to soup,
stirring constantly. Spoon into pastry lined container. For small quiche, bake 5
minutes at 425 degrees; 20 minutes at 375 degrees. For larger, 375 degrees for
35-40 minutes or until knife comes out clean. I use 29 inch pie plates and divide
filling.

Sweet - Sour Party Meatballs

Meatballs:
2 lbs. ground beef
Cracker crumbs
1 sm. onion, chopped
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

Sweet - Sour Sauce:

1 (15 oz.) can whole tomatoes, cut up
1 1/4 c. brown sugar
1/4 c. cider vinegar
1/2 tsp. salt
1 sm. onion, minced
8 to 10 ginger snaps, crushed
Dash of Worcestershire sauce

Mix meatball ingredients together. Form walnut size balls on cookie sheet. Bake
at 450 degrees for 7 minutes.
Combine all sweet-sour ingredients in large saucepan. Bring to a boil, stirring
frequently. Reduce heat, simmer until ginger snaps are dissolved. Add meatballs
and heat through.
NOTE: Meatballs can be made, baked and frozen, ready to thaw and stir into
sauce.

Party Dip

4 (8 oz.) cream cheese

2 pkgs. Hidden Valley Original Ranch party dip
1 3/4 c. diced red bell pepper
2-2 1/4 oz. diced black olives
1 (4 oz.) can diced green chilies
Blend cream cheese. Add Ranch party dip (dry). Stir in red bell pepper. Drain
and dry black olives and chop green chilies (if necessary). Add to mixture. Chill at
least 1 hour. Can be shaped into football using spatula and decorated with
cheese and raw vegetables, using strips of cheese to make laces on football.
Use with raw vegetables as dip or on party crackers. Very good with either.

Party Cheddar Spread

1 (10 oz.) pkg. Cracker Barrel Brand extra sharp natural Cheddar cheese,
shredded
6 crisply cooked bacon slices, crumbled
1/3 c. Kraft Real mayonnaise
2 tbsp. green onion slices
3/4 tsp. Worcestershire sauce
Party pumpernickel bread slices, toasted

Combine all ingredients except toast; mix lightly. Spread mixture onto toast. Broil
2 to 3 minutes or until cheese is melted. Approximately 4 dozen.
Variations: Substitute party rye bread slices for party pumpernickel bread slices.

Baked Cheese Party Sandwiches

2 sm. loaves Pepperidge Farm sandwich bread

2 sticks butter
2 jars Old English cheese spread
1/2 tsp. Tabasco
1/2 tsp. onion powder
1 tsp. Worcestershire sauce
1 1/2 tsp. dill weed
1 tsp. Beau Monde (spice)

Remove crust from bread. Combine cheese spread and butter. Add Tabasco,
onion powder, Worcestershire sauce, dill weed and Beau Monde. Spread mixture
on bread layer 3 slices of bread. Slice each stack in 3 or 4 finger slices. Freeze
on baking tray. Place in baggies. Use as needed or for party. Bake 375 degrees
12-15 minutes.

Bruschetta of Ricotta Cheese with Olives

Italian bread, diagonally cut 1 inch slices

prosciutto, 3-4 thin slices
1/4 cup Calamata olives, pitted and chopped
1/2 16oz can diced tomatoes
1/4 cup onion, finely diced
1/2 Tbsp garlic, finely minced
2 Tbsp extra virgin olive oil
1/4 cup fresh parsley, finely chopped
1/2 tsp basil
1/4 tsp oregano
1 Tbsp bread crumbs
Salt and pepper
1/3 cup Ricotta Cheese

Preheat oven to 425°F.

Toast bread slices for 4-5 minutes or until lightly browned.
Combine remaining ingredients in bowl and season to taste with salt and pepper.
Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread.
Roll slices of prosciutto and slice into 1/8" inch pieces. Place on top of tomato
mixture and serve.

Tortilla Pinwheels

1 Tbs fat-free cream cheese

2 Tbs shredded reduced-fat Cheddar cheese
2 Tbs mild salsa
1 Tbs chopped green onion tops
1/8 tsp chili powder
1 low-fat four tortilla - (6" dia)

In a small bowl, stir together the cream cheese and Cheddar cheese with a fork
until the Cheddar is incorporated. Stir in the salsa, green onion, and chili powder.

Spread the mixture evenly on the tortilla. Roll up and cut off the two ends. Cut
tortilla into 4 pieces and serve.
Creamy Chive Dip

8 oz low-fat cottage cheese

1/2 cup nonfat sour cream
4 tsp garlic powder
4 tsp onion powder
3 Tbs minced fresh chives

Mix all ingredients together by hand until smooth.

Broiled Pineapple Rings

1 can sliced pineapple rings in juice

-- - (20 oz), drained (1 can should
-- contain 10 rings)
10 maraschino cherries, drained, rinsed
3 Tbs light brown sugar, plus
1 tsp light brown sugar
5 tsp reduced-calorie stick margarine, melted
Ground cinnamon, to taste

Preheat broiler. Lay drained pineapple rings in a single layer on a 9- by 13-inch

pan with sides -- allow edges of pineapple rings to touch.
Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring
with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle
with cinnamon.
Place 5 inches from broiler and broil (with oven door cracked) for 5 minutes or
until topping is bubbly.

Combo Burgers

1 1/2 lbs combination of lean ground sirloin, lean

-- ground pork, and lean ground veal
2 Tbs ice water
1/4 cup ground oats
1/4 cup bottled chili sauce
1 small onion, minced
2 tsp Worcestershire sauce
Salt, to taste
Freshly-ground black pepper, to taste

Prepare an outside grill with an oiled rack set 4 inches above the heat source. On
a gas grill, set the heat to high.
Combine the meat with the remaining ingredients. Shape into 6 patties.
Grill the burgers for 10 minutes until they are crusty outside and slightly pink
inside.

Ratatouille

1 Tbs olive oil

1 cup chopped onion
2/3 cup finely-chopped bell pepper
1 garlic clove, chopped
1 1/2 lbs eggplant, peeled, and cut in 1/2" cubes
 1 lb zucchini, unpeeled, and cut in 1/2" slices
1 tsp basil
1 tsp marjoram
3 medium tomatoes, peeled, quartered
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 Tbs Parmesan cheese

Heat the oil in a large skillet and saute the onion, bell pepper, and garlic for 3 to 4
minutes.
Add all remaining ingredients except the Parmesan cheese, cover, and cook over
medium heat, stirring occasionally, for about 10 minutes or until vegetables are
tender-crisp. Garnish with cheese to serve.

Hearty Meat Loaf

1/2 cup low-fat low-sodium beef broth

2 slices whole-wheat bread, finely crumbled
1 lb extra-lean ground beef
2 medium eggs, beaten slightly
1/2 cup finely-chopped onion
1/2 cup finely-chopped celery
1/2 cup grated carrots
2 tsp Worcestershire sauce
1 tsp dry mustard
1 Tbs catsup
Freshly-ground black pepper, to taste

Preheat the oven to 350 degrees. Line a 8- by 8-inch baking pan with foil.
Heat the broth in a large saucepan. Add all ingredients except the catsup and
pepper and blend well with a fork.
Add the mixture to the baking pan and pat it quickly into the shape of the pan.
Sprinkle with pepper and spread the catsup on top. Cover with foil and bake for
45 minutes. Remove the foil and bake, uncovered, for another 30 minutes.

Bagel Sandwich

2 oz reduced-fat cream cheese

1 Tbs chopped golden raisins
1 Tbs chopped pitted dates
1 Tbs chopped walnuts
1 tsp unsweetened pineapple or orange juice
1 sesame seed bagel, halved, toasted

Combine the cream cheese, raisins, dates, walnuts, and pineapple juice in a
small bowl and mix well. Spread the filling on the toasted bagel halves and serve.

Egg Salad Sandwich

2 large hard-cooked eggs, cooled under running water

1 Tbs fat-free sour cream
2 tsp sweet pickle relish
2 tsp reduced-fat mayonnaise
1/4 tsp Dijon-style mustard
1 pinch salt, (optional)
1/4 cup finely-chopped celery
2 slices reduced-fat whole-wheat bread
Paprika for garnish, (optional)
Cut each egg in half. Carefully remove the yolks. Discard one yolk.
In a small bowl, mash the remaining egg yolk. Add the sour cream, pickle relish,
mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery.
Chop the egg whites and stir them into the yolk mixture.
Spread the mixture on each slice of bread. Serve as open-faced sandwiches. If
desired, garnish with a light sprinkling of paprika.

Cheesy Corn on the Cob

8 ears corn, husks, silks removed

3 Tbs reduced-calorie stick margarine, melted
1/4 tsp garlic salt
4 slices fat-free American cheese

Fill a 1-gallon pot half full with water and bring to a boil over high heat. Add corn
and boil for 7 minutes or until kernels are tender. Drain corn.
In a small bowl, combine melted margarine and garlic salt. Using a pastry brush,
coat corn with margarine mixture.
Place in serving dish and lay 1/2 slice of cheese over each ear of corn. Allow to
stand for 5 minutes before serving so that cheese melts.

Garlic Mashed Potatoes

4 medium potatoes, peeled, cubed

7 garlic cloves, minced
1/3 cup fat-free (skim) milk, heated
¼ cup fat-free sour cream
2Tbs reduced-fat margarine
Salt, (optional), to taste
Freshly-ground black pepper, (optional), to taste
Boil the potatoes over medium heat until tender and drain them.
Add the garlic and mash the potatoes. Add the milk, sour cream, margarine, salt,
and pepper and mix well until smooth.

Puerto Rican Fried Meat Pies (Empanadas)

Dough:
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water
1/2 teaspoon annato seed (optional for color)

Filling:
1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato

For cooking:
1 cup vegetable oil for frying.
DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all
wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for
another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.

FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken
in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10
minutes stirring occasionally. Let cool.

COOKING: Preheat the vegetable oil in a frying pan at about a medium

temperature. Place about 2 tablespoons of the filling in the dough and seal the
edges with a fork.
Deep fry for about 5 minutes on each side, then place on dish lined with paper-
towels. Press another layer of paper towels over the top.
Serve. Makes 12 Empanadas.

Mexican Starter

1 lb. ground beef

1 tablespoon olive oil (optional)
2 large onions, chopped
1 6 oz. can tomato paste (plus 3 cans water)
1 jar salsa, mild or hot, as you like it
1 or 2 fresh tomatoes, chopped coarsely
4 cloves garlic, finely minced
2 green bell peppers, cored and chopped
1 1/2 - 2 teaspoons Ortega Taco Seasoning*
1/2 teaspoon oregano
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
Brown the ground beef in olive oil with chopped onions, adding the peppers and
garlic half way through. When the beef has brown and the vegetables have
softened, add the tomato paste with water to thin it out (or thin it with vegetable
broth). Stir in the jar of salsa, taco seasoning, oregano and sugar. Simmer for 30-
45 minutes on low heat.
This may also be prepared in the slow cooker. As a variation, ground pork may
be added. The recipe may be doubled, tripled, etc. to any proportion, either to
feed a crowd or to fill the freezer with serving sized portions.
There are many ways to serve this versatile starter; some suggestions follow.
1. Mexican Buffet: Fill a serving bowl and surround it, buffet style, with side
dishes of favorite toppings, such as sour cream, chopped tomatoes, chopped
avocados, shredded lettuce, minced onions, salsa, shredded cheese, etc. Give
each guest a taco shell, burrito wrapper or even a pita bread and allow them to
build their own serving.
2. Serve on sub rolls, topped with shredded cheese. Broil on high heat for
several minutes until cheese melts. Serve with a side of chopped jalapenos for
optional topping.
2. Serve over rice, pasta, or noodles.
3. Use as a topping for nachos. In a buttered casserole or baking pan, place
tortilla chips or wedges of tortilla wrappers, top with the meat mixture and
cheddar cheese. Sprinkle with jalapeno rings. Bake at 375°F until cheese melts.
4. Mexican Stuffed Peppers: Combine with an equal portion of cooked rice. Fill
large red or green bell peppers and bake at 350°F until peppers are tender.
5. Chili: Add 2 cans red kidney beans (or 1 lb dry pinto beans, cooked). Taste
and adjust seasonings.
6. Mexican Sloppy Joe: Serve in a hamburger bun with a side of ketchup or
barbecue sauce. Top with onion slices browned in butter.
7. Mexican Shepherd's Pie: Pre-bake a pie shell for 10 minutes, fill with meat
mixture and top with mashed potatoes. Bake at 350°F for 30 minutes, or until
potatoes are lightly golden but not brown.
8. Quesadillas: Sandwich a few tablespoons meat mixture between 2 tortillas and
mark or press into wedges. Heat in a covered skillet, or bake on a foil lined pan in
a 450°F oven for 3-5 minutes. Slice wedges into individual servings.
9. Burrito Lasagna: Fill 10 inch tortillas with meat mixture and top with shredded
cheddar cheese. Roll up and fill a buttered casserole dish with burrito rolls.
Spoon taco sauce and/or salsa over burritos and sprinkle with jalapeno jack,
crumbled queso quesadilla cheese or mozzarella. Cover lightly with foil and bake
at 375°F, uncovering during the last 5 minutes. Slice into servings; serve over
lettuce with sour cream.
10. Spicy Mole Poblano: Combine meat mixture with 1 8 oz jar mole sauce. Broil
whole Poblano peppers in olive oil or place over open flame of gas burner until
lightly charred and blistered; turn occasionally to char evenly. Coarsely chop the
peppers. Serve peppers and mole meat mixture over rice.
11. Mexican Squash Boats: Scoop out squash or zucchini centers and fill with
meat mixture. Top with any kind of cheese or buttered bread crumbs and bake at
350°F until zucchini is tender and cheese is bubbly.
12. Bean Dip: Combine 1 part meat mixture, 1 part canned black beans, 1 part
sour cream onion dip, and a few tablespoons chopped jalapenos (optional).
Season to taste and serve with tortilla chips.
Cooks Note: If no taco seasoning is available, you can make your own mixture.

Taco Seasoning:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot paprika
1/2 teaspoon chili powder
1/4 teaspoon celery seed
1/4 teaspoon confectioners' sugar
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Combine all ingredients. Measure out 1 1/2 teaspoons to use for above recipe;
taste meat mixture and add more taco seasoning to desired level of spiciness.
Save any remaining Taco Seasoning in a tightly covered jar or bag for another
meal.

Aldabergers

1 lb. ground beef

1 med. onion small chopped
1 tsp. minced garlic
1 8 oz. jar pizza sauce
1 pack sliced pepperoni chopped
12 slices provolone
4 8" sub rolls
Salt
Pepper

Brown ground beef in skillet with onion and garlic. Add pepperoni; pour in pizza
sauce. Simmer 10 minutes. Season to taste with salt a pepper.
Toast inside of rolls in oven for 3 minutes at 350°F.
Spread meat mixture in rolls. Layer top with cheese. Put in oven and brown
cheese at 400°F till golden.
Pizza Grilled Cheese Sandwiches

8 slices of bread
3/4 c. pizza sauce
8 slices mozzarella cheese
24 thin slices pepperoni
Any other assorted pizza toppings
Prepare sandwiches by laying out bread. Spread 1 teaspoon pizza sauce on top
of each slice of bread. Place a slice of cheese on 4 of the bread slices. Place 6
pepperoni slices on top of the cheese. Top with any other of your favorite
toppings. Cover with the other four slices of cheese and bread.
Melt 2 tablespoons butter on a griddle, making sure the entire surface is covered.
Add sandwiches; grill on first side until golden brown, about 2-4 minutes, turn
sandwiches, press down with spatula. Grill on second side. Quarter sandwiches.
Heat remaining sauce and serve as a dip with sandwiches.

Barbeque Chicken Marinade

1-2 cloves garlic, minced

1/4 c. oil
1/4 c. soy sauce
1 tbsp. onion or 1/2 chopped onion
1 tsp. sugar
1/4 tsp. curry powder

Marinate 4-6 pieces of chicken in above for at least 24 hours. Then BBQ.

Golden Grilled Chicken

Split ready to cook broiler fryer chickens in half lengthwise. Break joints of
drumstick, hip, and wing so birds will stay flat. Brush with melted butter or salad
oil. Season with salt and pepper. Broil over slow coals, bone side down, 20 to 30
minutes. Turn and cook 20 to 30 minutes longer, brushing with butter
occasionally.
Doneness Test: Leg should move easily. Thickest parts should feel very soft.

Rotisserie Garlic Chicken

1 chicken (3 lbs average)
1 tsp salt
10 cloves garlic, peeled
2 tablespoons butter, melted
2 tablespoons Hungarian paprika
2 teaspoons salt

Sprinkle the inside of a 3 lb chicken with 1 teaspoon salt. Peel the cloves of
garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs
together with cotton kitchen string. Fold wings under.
Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush
chicken with butter mixture.
Place chicken on rotisserie with a pan positioned underneath to catch the
drippings. Turn on rotisserie and roast chicken, basting often with butter mixture.
Cook for 1 hour or until skin is glazed and crispy and juices run clear.

Hawaiian Grilled Chicken

1/2 cup olive oil

1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoons fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
Olive oil spray (for use during cooking)

Wash chicken and place both halves in a large Ziploc bag.

Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag.
Refrigerate for several hours (up to 6 hours), turning occasionally.
Place chicken on broiler rack, skin side down or on grill; keep chicken about 7
inches away from heat. If grilling, set chicken on opposite side of the coals to
avoid flare-ups. At start of cooking, brush chicken with marinade - then discard
marinade so that you're not tempted to use it during the cooking (for safety's
sake).
Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion
powder just before cooking. Substitute lemon pepper for the black pepper, if
available, for an extra zesty kick.
Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare
ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the
other side and spray again. Cook for another 10 minutes or so until chicken is
done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are
not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge.

Oriental Grilled Chicken

2 tbsp. vegetable oil

1/4 c. honey
3 tbsp. golden sherry
1/4 c. soy sauce
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
1 tsp. ginger powder
1/2 tsp. pepper
In a bowl combine all marinade ingredients and mix well. Add chicken and turn to
coat all pieces. Cover and refrigerate for at least 2 hours, turning occasionally.
Grilling method: Grill on low 30-45 minutes, brushing pieces with marinade and
turning pieces frequently.

Chicken Stuffed Pablano Peppers

1 rotisserie chicken
1 16 oz. block of jack or similar cheese
6 to 8 pablano peppers
12 to 16 slices of bacon

De-bone chicken.
Slit open peppers lengthwise, remove seeds and membranes.
Insert 1 or 2 thick slices of cheese into each pepper then stuff each pepper with
chicken.
Wrap with bacon, securing with toothpicks. Use 2 slices per pepper.
Bake in 300 degree oven for 60-75 min.

Hawaiian Chicken

1/4 c. unsweetened orange juice

2 tbsp. unsweetened pineapple juice
1 tsp. minced cilantro
1/4 tsp. salt
4 (4 oz.) chicken breast halves, skinned
3/4 c. finely chopped fresh pineapple
1 tbsp. plus 1 tsp. finely chopped red bell pepper
1 tsp. finely chopped Jalapeno pepper
1 1/2 tsp. minced cilantro
1 1/2 tsp. white wine vinegar
1 tsp. unsweetened orange juice
1/2 tsp. pepper
Vegetable cooking spray
Fresh pineapple leaves (optional)

Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to
coat. Cover and refrigerate chicken for several hours, turning occasionally.
Combine pineapple, bell pepper, Jalapeno, 1 1/2 teaspoons cilantro, vinegar, and
1 teaspoon unsweetened orange juice in a small bowl; mix well. Let mixture
stand at room temperature 2 hours.
Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.
Coat grill with cooking spray. Grill chicken 4 to 5 inches from medium-hot coals
15 minutes or until done, turning and basting frequently with reserved marinade.
To serve, top each chicken breast with about 3 tablespoons pineapple mixture.
Garnish with pineapple leaves, if desired. Yield: 4 servings.

Rotisserie Chicken Fettuccini W/ White Wine Cream

1 whole rotisserie chicken
2 tablespoon butter
1 tablespoon olive oil
1/2 sweet onion sliced thinly in 1 x 1/4 inch sections
1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
8 oz sliced fresh mushrooms
1/2 teaspoon chopped garlic (I use refrigerated pre-chopped)
1 1/2 cups white wine, divided
1 teaspoon cider vinegar
ground pepper and salt to taste
1 cup heavy cream at room temperature
1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
1 tablespoon lemon juice
shredded parmesan cheese to taste
12 oz fettuccini noodles (may use a spinach noodle for added variety)
Remove meat from the chicken by tearing off bite size chunks. Place chicken in a
bowl and set aside. Save skin and bones for another use.
Cook your noodles following packaging directions.
Melt butter and oil in a medium saucepan over medium heat. Cook and stir the
onions until they become translucent and tender; stir in asparagus and garlic.
Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced.
Add salt and pepper.
Deglaze the pan with in 1 cup white wine and the vinegar, increase heat to high
and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the
remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will
still be most of the liquid in the pan…do not reduce this liquid all the way).
Reduce heat to medium-low.
When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes.
Add a little of the water/flour mixture for desired thickness (less for thinner sauce,
more for thicker sauce).
Add the lemon juice and simmer for 1 to 3 minutes until desired consistency
(note, you may thin the sauce with a little milk or water if it becomes to thick).
Remove the sauce from heat and stir in the chicken.
Combine the sauce/chicken with the noodles. Stir well to coat.
Serve the pasta garnished generously with the parmesan cheese and a little
pepper. You can also sprinkle a little tarragon on top for presentation.
Baked Fish

Take large white fish or pickerel, make a dressing as for turkey, with the addition
of one egg and a little onion; fill the fish, wrap close with twine, lay in baking pan;
put in one-half pint of water, small lumps of butter and dredge with flour. Bake
from three-fourths to one hour, basting carefully.

Grilled Corn on the Cob

6 ears of fresh corn (shucked and cleaned)

1/4 c. melted butter
Salt and pepper
Seasoned salt, optional
Barbecue seasoning, optional

Place corn on a very large piece of aluminum foil. Pour melted butter evenly over
corn. Sprinkle with salt and pepper (also seasoned salt or barbeque seasoning if
desired). Fold foil carefully to be sure it is sealed. Place on grill. Cook for 30
minutes. Turn often.

Special Roast Chicken and Dressing

1 4-5 lb chicken
Garlic and onion powder
Paprika
Salt and pepper
Stuffing
Butter

Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing.
Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion
powder, and finally, paprika. Place in oven at 325°F.
Roast, uncovered, breast side up. Keep turning and basting occasionally, until
chicken is browned evenly on all sides. Baste often for a moister bird.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on
an instant read thermometer.

Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

Boil and mash potatoes. Add bread crumbs.

Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are
translucent and apple is tender. Add remaining butter (a tablespoon or so of the
butter can be substituted or omitted, if desired). Stir in herbs and seasonings.
Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water
or olive oil to moisten dressing if it seems too dry.
Use dressing to stuff chicken immediately before cooking; do not stuff chicken in
advance.

Chicken Wraps
1 pound of boneless skinless chicken breast
Bacon
Chives or green onions
Butter
Salt and pepper
Garlic powder
Cream cheese
Olive oil
Paprika or parsley flakes (optional)

Preheat oven to 350°F. Mix cream cheese and chives or green onions together.
Season chicken breast with salt and pepper on both sides.
In the center of each breast, add a pinch of the cream cheese mixture and a
pinch of butter.
Roll the chicken around the mixture to enclose. Wrap with a strip of bacon.
For easy clean-up, line a baking pan or casserole with aluminum foil; Spray or
wipe each piece of chicken on both sides with olive oil spray or wipe with olive
oil. Transfer chicken pieces to baking pan, open side down. Sprinkle lightly with
garlic powder and salt and pepper. For added color, sprinkle parsley flakes or
paprika over center top of each piece of chicken (optional).
Place in the oven and turn every ten minutes until chicken is done (depends
upon size of chicken breasts). When done, set on broil and allow the bacon to
crisp.

Best Roasted Potatoes

8 medium sized Russet potatoes, halved and quartered

Prepared Italian Dressing
Kosher Salt (no substitutes)
coarse freshly ground pepper (not the powder)
prepared grated Parmesan cheese
Preheat oven to 400°F.
Place potatoes in a non stick baking pan, large enough to move the potatoes
around and deep enough so that nothing drips over.
Pour Italian dressing over potatoes until they are completely coated. Next,
season with kosher salt, pepper, and Parmesan cheese. Mix.
Bake in the oven for an hour or until tender, brown, and crisp. If potatoes begin to
stick, loosen them up with a study spatula. Season with more Parmesan cheese
3-5 minutes before serving.

Cheeseburger Pizza

2 (7 1/2 oz) pkg biscuit dough

3/4 pound lean ground beef
1/2 cup chopped onion (optional)
1 11 oz can condensed cheese soup
2 teaspoons prepared mustard
1/8 teaspoon hot pepper sauce (optional)
1 can chopped tomatoes, drained
2 tablespoons scallions, sliced
1/2 cup shredded low-fat mozzarella cheese
olives, sliced and pitted
dill pickles, sliced for garnish

Pat biscuits into a 12-inch round greased baking sheet or pizza pan. Bake at
400ºF for 10 minutes.
Meanwhile, cook and stir beef and onion in a skillet until beef is browned and
onion is tender. Drain off fat. Stir in soup, mustard and hot pepper sauce; heat
through.
Spread beef mixture over biscuits to within 1/2-inch of the edge. Top with
remaining ingredients.
Bake 5 minutes more or until biscuits are golden brown. Garnish with sliced
pitted ripe olives and dill pickle chips, if desired.
Cut into wedges and serve.

Buffalo Chicken Dip

16 ounce cream cheese

6 ounce hot sauce

Soften and combine cream cheese with hot sauce in a saucepan. Stir in:
1 cup chopped celery
1 cup chopped chicken
1 cup ranch or blue cheese dressing

Melt a little cheddar on top and bake for 25 minutes at 350°F. Serve warm with
chips or wheat thins.
Rhodes™ Chicken Salad Stuffed Bread Sticks

8 Rhodes Bake-n-Serv™ Texas white rolls, thawed, but still cold

1/4 cup butter, melted
garlic bread sprinkle or 1/2 teaspoon garlic salt mixed with 2 tablespoons
Parmesan cheese filling
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked and diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
1 cup cashew halves
lettuce
Breadsticks:
Roll each roll into a 6 inch rope. Pour and spread butter on a baking sheet. Coat
each roll with butter on baking sheet. Sprinkle with Garlic Bread Sprinkle and
cover with plastic wrap. Let rise until double. Remove wrap.
Bake at 350ºF 20 minutes.

Filling:
Combine mayonnaise and lemon juice. In a separate bowl, mix remaining
ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken
mixture and fold together. Allow to chill in refrigerator 1-2 hours.
Just before serving, add cashews. Slice breadsticks and fill with lettuce and
chicken salad.
Baked Chicken Chimichangas

3 frozen boneless skinless chicken breasts

1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

Preheat oven to 425º.

Place frozen chicken breasts on chopping block while you sauté the onion and
peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1
1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper,
garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside
(cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as
directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup.
Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil,
and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the
cheese and toast the tortilla.
Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad
ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.

Mini Clubs

2 sandwiches each What You Need!1 tomato, chopped 4 slices OSCAR MAYER
Center Cut Bacon, cooked, drained and crumbled 1/4 cup MIRACLE WHIP
Dressing 1 pkg. (12 oz.) dinner rolls (12 rolls), split 3 KRAFT Deli Fresh Sharp
Cheddar Cheese Slices, each cut into 4 pieces 1 pkg. (9 oz.) OSCAR MAYER
Deli Fresh Shaved Oven Roasted Turkey Breast 6 lettuce leaves, torn in half
Make It!
COMBINE tomatoes, bacon and dressing.

FILL rolls with cheese, turkey, lettuce and tomato mixture.

Kraft Kitchens TipsMini Swiss ClubPrepare as directed, using KRAFT Deli Fresh
Swiss Cheese Slices.Mini Italian-Style ClubPrepare as directed, using KRAFT
DELI DELUXE Mozzarella Cheese Slices and substituting 12 baked frozen
breaded chicken nuggets for the turkey.Special ExtraSecure each sandwich with
a frilled toothpick.

Easy Cheesy Stuffed Chicken

Ingredients
2 tablespoons butter or margarine
2 medium zucchini, shredded
1 medium onion, chopped
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
2 (2.5 pound) chickens, quartered
3/4 cup KRAFT Honey Barbecue Sauce
Cooking Directions

Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium

heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from
heat. Stir in stuffing mix and cheese until well blended.
Insert fingers carefully between the meat and skin of each chicken quarter to
form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in
large roasting pan.
Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce.
Bake an additional 5 to 10 min. or until heated through.
Yield: 8 servings

Updated Fettuccine Carbonara

1-1/4 cups each What You Need!1/2 lb. fettuccine, uncooked 1 cup frozen peas
1/4 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese 1/4 cup KRAFT Light
Classic Caesar Dressing 1 Tbsp. flour 1 cup fat-free milk 1 pkg. (6 oz.) OSCAR
MAYER Smoked Ham, cut into short strips 1/4 cup chopped fresh parsley 3
Tbsp. KRAFT Grated Parmesan Cheese Make It!
COOK pasta as directed on package, adding peas to the boiling water for the last
3 min.

MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with
whisk until blended. Gradually add milk, stirring constantly until mixture is well
blended. Add ham; cook on medium-low heat 5 min. or until heated through,
stirring occasionally.

DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3
min. or until heated through, stirring occasionally. Top with parsley and
Parmesan.
Kraft Kitchens TipsServing SuggestionServe this entree with a crisp mixed green
salad topped with your favorite KRAFT Light Dressing.Makeover SavingsSave 16
grams of fat per serving by using smoked ham instead of bacon and replacing
the egg yolks and whipping cream with PHILADELPHIA 1/3 Less Fat than Cream
Cheese, KRAFT Light Classic Caesar Dressing, flour and fat-free milk. Plus,
you'll save 80 calories per serving, too!

Easy Ham & Cheese Wrap

1 flour tortilla (8 inch)
1 Tbsp. KRAFT Real Mayo Mayonnaise
1 lettuce leaf
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham

SPREAD tortilla with mayonnaise.

TOP with lettuce, Singles and ham; roll up.
SERVE immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to
serve.
Kraft Kitchens Tips
Special Extra
For added color and crunch, add one or more of the following to the sandwich
wrap: tomato slices, chopped green or red peppers, thinly sliced red onions.
Serving Suggestion
Serve with a piece of fresh fruit and assorted cut-up fresh vegetables.

Caesar Pockets
2 filled pita halves each
What You Need!
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey
Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half
Make It!
TOSS lettuce with turkey, peppers, cheese and dressing.
SPOON into pitas.
Kraft Kitchens Tips
Substitute
Prepare using KRAFT Ranch Dressing.
Variation
Substitute 4 (6 inch) flour tortillas for the pita breads. Spread each tortilla with 1
Tbsp. softened PHILADELPHIA Cream Cheese; top with salad. Fold 2 sides of
each tortilla toward center, then roll up, using the cream cheese to seal the
edges.
How to Warm the Pitas
Use your microwave, toaster or toaster oven to warm the pitas