March 27, 2010


1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. water
1 tbsp. dried parsley flakes
2 tsp. dried Italian seasoning
1 tsp. beef flavored bouillon granules
1/4 tsp. garlic powder
1 (8 oz.) cream cheese, softened
1 c. cottage cheese
1/4 c. sour cream
2 eggs, beaten
8 oz. pkg. lasagna noodles, cooked and drained
4 oz. pkg. sliced pepperoni
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble; drain. Stir in tomato sauce and next 6 ingredients; cook over low heat 10 minutes.

Combine the cream cheese, cottage cheese, sour cream and eggs; stir well.

Spoon a small amount of meat sauce into a lightly greased 12x8x2 inch baking dish (a 9x13 will work also). Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce and Mozzarella cheese; repeat layers with remaining ingredients. Cover and bake at 350 degrees for 30 minutes. Sprinkle with Parmesan cheese.


4 sm. zucchini (coarse chunks)
1 lg. onion
1 green pepper
1 lg. carrot, diced
1/2 c. chopped celery
2 cloves chopped garlic
3 tbsp. vegetable oil
3 (16 oz.) stewed tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine
1-2 eggs
2 tsp. basil
16 oz. Ricotta cheese
2 tsp. oregano
8 oz. Cheddar cheese
2 tsp. thyme
1 c. Parmesan
1 pkg. lasagna noodles

Saute vegetables 15 minutes. Stir in tomatoes. Cover and simmer 30 minutes. Uncover and simmer 45 minutes until thick.
Cook lasagna noodles.
Mix cheeses and egg. Layer noodles, cheese, sauce. Bake 350 degrees 30-45 minutes. Let stand 15 minutes. Serve.


2 tbsp. olive oil
1 lb. ground beef round; optional
5 c. New Basic Tomato Sauce
4 tbsp. chopped fresh Italian (flat leaf) parsley
3 1/2 c. Ricotta cheese
1 c. chopped cooked spinach, well drained; optional
1/4 c. freshly grated Parmesan cheese
1 tbsp. dried oregano
3/4 tsp. ground nutmeg
Freshly ground black pepper, to taste
8 lasagna noodles, cooked until not quite tender
3 c. grated Mozzarella cheese

1. Preheat oven to 350 degrees.

2. Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.

3. Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.

4. In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.

5. Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.

6. Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.

7. Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes. Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.

NOTE: For individual frozen portions, cut the baked lasagna into eight pieces. Place in freezer container with lids. Freeze when cool. To reheat, defrost and bake, covered with aluminum foil, at 350 degrees for 20 minutes.


8 oz. lasagna, uncooked (about 9 or 10 noodles,
2 c. cooked chicken, chopped
2 c. chicken broth
2 c. milk
1/2 c. flour
2 c. (16 oz.) Mozzarella cheese
1 c. grated Parmesan cheese
2 c. (16 oz.) cottage cheese
2 (10 oz.) pkg. chopped spinach, thawed and drained
1 med. onion, chopped (approximately 1/2 c.)
2 cloves garlic, crushed (I use garlic powder)
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1/2 tsp. oregano

Melt butter in saucepan, add flour, garlic, salt. Cook, stirring constantly until bubbly. Remove from heat. Add milk and chicken broth. Heat to boiling, stirring constantly, about 1 minute. Add onion, basil, oregano, pepper, 1/2 cup Parmesan cheese, Mozzarella cheese, stirring until cheese melts. Use 9x13 inch rectangular pan.

In ungreased 9x13x2 inch rectangular pan, pour 1/4 of cheese sauce (approximately 1 1/2 cup). Layer 3 or 4 lasagna noodles, overlapping if necessary. Spread 1 cup of cottage cheese over noodles, 1/4 of cheese sauce, 3 or 4 noodles, 1 cup cottage cheese, chopped spinach, chopped chicken, 1/4 cheese sauce, 3 or 4 noodles, remaining cheese sauce, sprinkle 1/2 cup Parmesan cheese on top. (I also top with Mozzarella.) Bake in 350 degree oven about 35-40 minutes.


Vegetable cooking spray
2 tbsp. butter
1 med. onion, minced
3 cloves garlic, minced
2 c. peeled, diced eggplant
2 med. zucchini, diagonally sliced
1 lg. green pepper, chopped
1 lb. diced, uncooked chicken
1 (28 oz.) can whole tomatoes, drained and chopped
1 tsp. dried oregano leaves
1/2 tsp. salt
1 tsp. pepper
1 c. shredded carrot (2 carrots)
1 (16 oz.) carton Ricotta cheese
1 egg, beaten
8 uncooked lasagna noodles
1 1/2 c. grated Parmesan cheese
3 c. (12 oz.) shredded Mozzarella cheese
Carrot curl (optional)
Fresh parsley sprig (optional)

Coat a Dutch oven with cooking spray. Add butter and melt over medium heat. Add onion and garlic, saute until tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium high heat 15 minutes, stirring frequently. Remove from heat and stir in shredded carrot, cool. Combine Ricotta cheese and egg in small bowl. Add to chicken-vegetable mixture; mix well, and set aside.

Cook lasagna according to package directions. Drain noodles and set aside. Spread about 1/3 of chicken-vegetable mixture in a 13x9x2 inch baking dish.

Top with 1/3 of Parmesan cheese, 1/3 of Mozzarella cheese, and 4 noodles. Repeat layers once. Top with remaining chicken-vegetable mixture. Reserve remaining cheese.

Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining Parmesan and Mozzarella cheese. Bake, uncovered, 5 minutes. Let stand 10 minutes before serving. Garnish with carrot curls and fresh parsley sprig, if desired. Yield: 8 servings.


1 lb. pkg. lasagna macaroni
2 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. sugar
1/2 tsp. salt
1 tbsp. chili powder
1 1/2 tsp. cumin
1 (6 oz.) can tomato paste
4 (6 oz.) cans tomato sauce
1 (6 oz.) can mushrooms (drained)
1 egg, beaten
1 (15 oz.) container of Ricotta cheese
1 c. Parmesan cheese
1 lb. Mozzarella cheese (grated)
1 (15 oz.) container cottage cheese (drained)
1 (6 oz.) can water

Preheat oven to 350 degrees.

In large skillet, brown ground beef, drain. Season with salt, onion, garlic, chili powder, cumin. Stir in tomato paste, tomato sauce, water. Cover and simmer 15 minutes, stirring occasionally. Add drained mushrooms, sugar. Continue simmering.

Prepare cheese filling. Add grated Mozzarella cheese, Ricotta cheese, Parmesan cheese, drained cottage cheese in a bowl. Beat 1 egg add to cheese mixture and set aside.

Prepare lasagna macaroni as directed on package.

Lightly greased large baking dish and spoon in enough meat sauce to cover the bottom, top with strips of cooked lasagna, spread enough cheese filling to cover lasagna. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 30 minutes. (This can be prepared the day before if desired. Seasoning seems to blend better when prepared the day before.)

Refrigerated lasagna must stand at room temperature for about 1 hour, then bake for about an hour in 350 degree oven.


3 lbs. hamburger
1 onion, diced
8 oz. mushrooms, sliced
1/2 c. green pepper, diced
1 pkg. taco seasoning
2 tbsp. basil
2 tsp. oregano
1 lg. can (18 oz.) tomato paste
3 tsp. Lawry's seasoning salt
12 oz. shredded cheddar cheese
12 oz. shredded Mozzarella cheese
8 oz. shredded colby cheese
8 oz. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
15 oz. tub Ricotta cheese
16 oz. dry curd cottage cheese
9 lasagna noodles

Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9"x13" pan, layer as follows:

1. 3 tbsp. meat mixture
2. 3 noodles
3. spread 1/2 of Ricotta cheese
4. 1/2 of meat mixture
5. 1/3 of shredded or grated cheeses
6. 3 noodles
7. 1/2 of Ricotta cheese
8. 1/2 of meat mixture
9. 1/3 of shredded or grated cheeses
10. 3 noodles
11. 1/3 of shredded or grated cheese

Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly.


3 c. chicken or turkey, shredded & cooked
3 cans cream of chicken soup
1 can cream of mushroom soup
2 med. onions, chopped
10 slices mushrooms (1 pkg.)
1 c. scallions, chopped
1 c. Parmesan cheese
2 (10 oz.) pkgs. frozen broccoli, thawed
2 c. sour cream
2 tsp. garlic powder
2 tbsp. thyme
2 (4 oz.) cans black olives, sliced & pitted
1 lb. box lasagna noodles, cooked
1 lb. cheddar cheese, grated
1 lb. Mozzarella cheese, grated

Saute onions, scallions and mushrooms. Add chicken, garlic powder, and thyme. In a separate bowl, mix all cans of soup with sour cream. Add to chicken mixture. Add broccoli, olives and desired salt and pepper. Heat mixture thoroughly. Set aside on warm.

In large greased 12"x16" lasagna pan; spoon layer of chicken mixture to coat bottom; then a layer of noodles, cheese and mixture until finished. End layering with noodles on top and sprinkle with cheese. Bake for 1 hour at 350 degrees. Serves 12 to 15.



1 lb. gr. beef
1/4 cup onion, minced
1/4 cup Parmesan cheese
1 clove minced garlic
1/8 cup parsley flakes
1/2 teaspoon basil
1 egg
3/4 cup water
salt, pepper
bread crumbs
tomato sauce
2 cloves garlic minced or 1/4 cup onion minced
1/4 cup parsley flakes
1/2 teaspoon basil
2 large cans tomato sauce or whole tomatoes

remaining ingredients to be saved and added as layers of lasagna are put together in large roasting pan:

1 1/2 packages lasagna noodles
6 hardboiled eggs, chopped (must be included for distinctive taste)
1 lb. mozzarella, cubed
1 lb dry cottage cheese
1/2 pound pepperoni slices

Mix and form marble size meatballs. Let rest while sauce is brought to a simme. Drop in the simmering tomato sauce. To Prepare Sauce Heat minced Garlic (or onion) in 1/8 C. or more Olive Oil. Do not brown, just let them be kissed by the oil . Add Parsley and Basil, let them heat and then add remaining Sauce ingredients. Simmer with meatballs added until sauce thickens, stirring often.

Boil Lasagna noodles in large pan as directed on package.

Grease with olive oil--Large roasting pan. Layer Lasagna noodles to cover bottom of pan. Add some of extra ingredients (ie. cheeses eggs pepperoni) top with some of Sauce plus thin layer Parmesan. Continue layering beginning with noodles until last layer is sauce and Parmesan.

Bake in preheated 375 oven for 30 minutes.


Submitted by: Jacqueline Lairpa


3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375° F.

Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.


1 1-lb. box lasagna noodles
2 pkgs. dry Fajita mix
2 lbs. ground chuck
2 pkgs shredded cheese of choice
sliced black olives, optional
green onions, chopped
2 sliced Roma tomatoes (for garnish)
1 can enchilada sauce
sour cream (optional for garnish)
diced tomatoes (optional for garnish)

Cook lasagna noodles and drain.

Brown meat and drain off grease; add Fajita mix as directed on back of package.

In a 9x13 baking dish sprayed with cooking spray;

Layer noodles, meat sauce, cheese, green onion, olives and Enchilada sauce. Repeat.

Top layer should be cheese.

Bake at 350 degrees for 45 minutes.


6-8 flour tortillas, burrito size
1 packet Sazon seasoning, divided
1 medium onion, finely chopped, divided
1 tbsp. olive oil
1 cup tomato sauce
1 clove garlic, minced
1 packet taco seasoning
1 1/2 lbs ground meat (beef, pork, chicken, turkey)
1 cup your favorite salsa
1 cup your favorite nacho cheese sauce
2 cup shredded cheddar/Monterey Jack cheese
1 cup whole kernel corn
2 cup instant brown rice
1 can black beans, in juices


In large saute pan, brown meat, drain fat, return to heat and add 1/2 of the onion, taco seasoning and 3/4 c water. Cook over meat high heat about 8 minutes; stir in salsa. Set aside.


In medium saucepan, heat olive oil, add remaining onion and saute for a few min, add garlic and sauté for a few minutes more, don't burn the garlic. Add beans, 1/2 the Sazon seasoning packet, tomato sauce and 1 cup water. Bring to a boil and simmer, uncovered, over low heat for about 15 minutes. Set aside.


Prepare rice according to package directions, adding the rest of the Sazon Seasoning to the water. Cook as directed. Set aside.


In an oiled lasagna pan, using about 1/4 of each for each layer, start with 1 1/2 to 2 tortillas, spread with cheese sauce, the meat mixture, rice beans in sauce corn and shredded cheese. Finish top layer with shredded cheese. Cover with oiled foil and bake at 350°F in oven for 30 minutes. Uncover and bake 15 minutes more. Let stand for 10-15 minutes before cutting.

Can be served with more salsa, sour cream and guacamole, if you like.


1-1/2 lb ground beef or ground turkey breast
1 (16 oz can) refried beans
2 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. salt
8 oz. no-boil lasagna noodles
4 cups reduced-fat shredded taco seasoned cheese, divided
20 oz. thick and chunky salsa
2/3 cup water
1 (16 oz container) light sour cream
1/2 cup sliced green onions
1 (3.8 oz can) sliced ripe black olives

Heat oven to 350°F.

Cook beef or turkey in a large skillet over medium heat for 5-8 minutes or until browned, stirring occasionally.

Combine beef or turkey, beans, oregano, cumin, garlic powder and salt in a large bowl. Spray a 13 x 9-inch baking dish with cooking spray. Layer 1/3 of noodles in bottom of pan. Spread with 1/3 of beef mix, sprinkle with 1 cup cheese. Repeat twice with ingredients.

Combine salsa and water, pour over lasagna. Shake pan slightly to allow liquid to go down the sides.

Cover and bake for 1-1/2 hrs. Remove from oven. Top with sour cream, green onions, olives and remaining 1 cup cheese.

Bake for 5 more minutes, or until cheese is melted.


2 (3-3 1/4 lb.) chickens
4 tbsp. olive oil
8 garlic cloves, flattened
4 tbsp. minced fresh thyme or 4 tsp. dried, crumbled
2 tbsp. chopped fresh rosemary or 2 tsp. dried, crumbled
1 tsp. salt
1 tsp. pepper
6 med. turnips, peeled, quartered
6 carrots, peeled, halved lengthwise, cut into 3" long pieces
3/4 lb. mushrooms
1 tbsp. unsalted butter

Preheat oven to 350 degrees. Rub each chicken with 1 tablespoon oil. Rub garlic over chickens, then place garlic in chicken cavities.

Mix 2 tablespoons thyme with rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub herb mixture over chickens. Place chickens in large roasting pan. Surround with turnips and carrots. Drizzle remaining 2 tablespoons oil over vegetables. Sprinkle vegetables with remaining 2 tablespoons thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast chickens until juice run clear when thickest part of thighs is pierced, about 1 hour and 10 minutes, turning vegetables occasionally. Transfer chickens to platter and tent with foil. Increase heat to 400 degrees. Continue roasting vegetables until tender, about 15 minutes.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over high heat. Add mushrooms and saute until tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetables and mushrooms around chickens and serve.

Serves 6.


3 fresh artichoke hearts, washed, leaves & choke trimmed, quartered
1 c. water
Juice of 1 lemon
8 chicken breasts (4 whole), boned, (skinning opt.), washed, patted dry
Salt & black pepper to taste
2 tbsp. clarified butter or olive oil or to taste
20 sm. garlic cloves left whole, peeled, ends removed
4 carrots, peeled, ends removed, cut into 2-inch sticks
1 tbsp. plus 1 tsp. fresh thyme, washed, lightly chopped
2 tsp. dried thyme
3 tbsp. unsalted butter (opt.)
2 to 3 c. rice, cooked according to pkg. directions (opt.)
4 to 8 toasted bread rounds (opt.)

In a small saucepan, cook artichoke hearts in water and lemon juice 3 to 5 minutes or until tender. Drain and set aside. Sprinkle chicken breast slightly with salt and black pepper. Preheat oven to 350 degrees.

In a large skillet, sear chicken breasts in very hot clarified butter or olive oil until golden brown. Flip breasts, add garlic and sear other side. Add artichoke wedges and carrot sticks and sprinkle with fresh and dried thyme. Dot with butter if desired and sprinkle lightly with salt.

Bake in oven for 1/2 hour or until chicken juices run clear after pieces are pierced with a fork. Serve with rice and toasted bread rounds if desired. To fully enjoy, spread roasted garlic cloves on toasted bread round.

Serves 4.


1/2 lb. lean ground beef
1 or 2 tbsp. extra virgin olive oil
pinch salt
1/4 tsp. pepper
3 cloves garlic, minced
2 stalks celery
2 onions
1 green bell pepper
1/2 lb shell, ziti or elbow macaroni
3 pints water
1 1/2 tsp. taco seasoning
1 can condensed mushroom soup
1/2 lb. sharp cheddar cheese

Season ground beef lightly with salt and pepper. Wash and chop pepper and onion and saute in a tablespoon of olive oil until translucent; add crumbled ground beef and saute until browned. Add garlic and taco seasoning; saute for 2 more minutes.

Cook pasta according to package directions in boiling salted water (but for a few minutes less time until almost tender).

Butter a casserole dish and place a layer of pasta, a layer of meat, cheese, and soup, ending with a layer of cheese.

Bake in a 350°F oven until cheese and soup melt through and mixture is bubbly. Stir once or twice, then serve hot.

Makes 3 or 4 servings.

Variation: Omit taco seasoning and use Italian seasoning instead (oregano, basil, etc) and use 1 can tomato instead of mushroom.


2 cups lentils
6 small or 3 large sausages
2 large onions
3 cloves garlic, minced
1 cup minced celery
salt and pepper, to taste
1 bay leave
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/2 lb. spinach, fresh, chopped
3 tablespoons grated Parmesan cheese

Wash lentils and pick over to discard misshapen beans and small stones. Soak, covered with 3 inches of warm water for an hour before using. Drain.

Choose Italian-Style sausages or brats. Any kind of sausage work well in this recipe, but here is a good opportunity to use hot sausages as the extra flavor will permeate the casserole.

Slice the sausage into bite-size pieces and saute in 1 tablespoon of extra virgin olive oil with 1 of the onions, chopped; add garlic toward the end of the cooking, just as the onions begin to take on color.

When the sausages have browned, add the lentils and cover with boiling water with 1/2 teaspoon salt. Add bay leaf and chopped celery.

Simmer for 20-30 minutes or until the lentils are almost tender.

At this point, the first onion will have mostly dissolved. Chop the second onion and add to the simmering pot for another layer of flavor. Add the washed, drained spinach an simmer until wilted.

Using a perforated spoon, transfer the lentil mixture to a buttered casserole dish, leaving the broth behind (you can use this as the starter for a soup). Sprinkle lightly with cumin seed, garlic powder, and finally with Parmesan cheese.

Bake at 350°F until the lentils are tender, 30-45 minutes.

Season to taste, lightly, with salt and pepper. Serve directly from the casserole dish.

Serves 4 to 6, depending upon whether it is being served as a main dish or a side.

This casserole may be prepared the night before and refrigerated until use; allow an extra 15 minutes in the oven. Leave the Parmesan, cumin seed and garlic powder til just before baking.


1 8 oz. package egg noodles
1 lb. lean ground beef or chuck
1 tsp olive oil
2 onions, finely chopped
3 garlic cloves, finely minced
1 1/2 cups diced celery
1 green bell, finely chopped
salt and pepper, to taste
garlic and onion powder, to taste
1 can Campbell's Tomato Soup
dash teaspoon Worcestershire sauce
1/2 cup grated American cheese

Bring 5-6 quarts water to a boil then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm). Drain.

Brown ground beef or chuck in olive oil with onions, garlic, celery and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until meat has browned and vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo).

In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese. Combine soup with Worcestershire sauce and pour over layered casserole. Sprinkle with a layer of cheese.

Bake in a 325°F degree oven for 45 minutes.


3 cups sweet potatoes, mashed
1 1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
pinch of salt
2 1/2 cups milk
1 stick butter
1 cup flaked coconut

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned


1/2 lb. cold sliced chicken
1 lb. broccoli crowns
3 tbsp. freshly grated Parmigiano-Reggiano cheese
2 tbsp. unsalted butter plus 1 tbsp. extra virgin olive oil
2 cloves finely minced garlic
1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
1/2 tsp. paprika
3 tbsp. fresh parsley, minced

Preheat oven to 350°F.

Steam or briefly boil broccoli for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.

In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.

Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).

Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.

Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.


1 cup milk or cream
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 egg yolk
1/2 cup Gruyere or sharp Cheddar cheese
1/2 tsp. Coleman's Mustard

In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add Gruyere or sharp Cheddar cheese and dry mustard. Microwave for another 1 or 2 minutes or until cheese has melted.

To save on clean-up and extra preparation steps, (an important consideration in the Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.


5 eggs, beaten
1 1/2 c. shredded cheddar cheese
1 tsp. dry mustard
1/2 c. chopped green pepper
1/2 lb. bag frozen hash browns
1 1/4 c. chopped, cooked ham
3/4 c. water
1 tsp. salt
Dash cayenne

Combine all ingredients except paprika and pour into ungreased 4"x13" dish. Sprinkle with paprika. Bake at 350 degrees for 40 to 45 minutes or until knife inserted comes out clean.


1 (16 oz.) pkg. long grain & wild rice mix
1 tbsp. instant minced onions
1 (3 oz.) can sliced mushrooms
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can whole cranberry sauce
2 (3 lb.) frying chickens, whole
1/2 c. light corn syrup
1/4 c. cranberry juice
1 tbsp. orange peel
1/4 tsp. ground ginger

In saucepan, combine rice and onion. Drain mushrooms, reserving liquid. Stir broth and reserved liquid into rice. Cook, using package directions. Stir in mushrooms and cranberry sauce. Lightly stuff chicken with rice mixture. Tie drumsticks to tail.

Place birds on rack in shallow pan. Roast in 375 degree oven for 1 to 1 1/2 hours. Combine remaining ingredients and brush on chickens. Roast another 15 minutes. Serves 8.


1 (6 oz.) pkg. hash brown potatoes mix with onions
1 qt. hot water
5 eggs
1/2 c. cottage cheese
1 c. (4 oz.) shredded Swiss cheese
1 green onion, chopped
1 tsp. salt
1/8 tsp. pepper
4 drops hot sauce
6 slices bacon

Cook, drain and crumble bacon. Cover hash browns with hot water; let stand 10 minutes. Drain well. Beat eggs. Add potatoes and remaining ingredients, except bacon and paprika. Pour mixture into a buttered 10 inch pie pan. Sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie pan uncovered in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs done. Yield 6-8 servings.


4 chicken breasts, cut
1 cup salsa
1/3 cup peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 teaspoon molasses
2 teaspoons water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon sesame seed
2 teaspoons oil
3 cups rice, cooked

Bring to boil salsa, peanut butter, soy sauce, vinegar, molasses and water, stirring often. Keep warm.

Combine chili powder, ginger and garlic powder in plastic bag. Add chicken strips to bag and shake to coat.

In skillet or wok, stir-fry chicken in oil over meduim-high heat, 2-3 min. or until cooked.

Spoon sauce over rice on plates; arrange chicken and sprinkle with sesame seed.

Optional: Garnish with green onion and chives.


pack noodle (soaked in warm water)
4 cups sliced choices of meat recommend chicken, pork or shrimp
4 tablespoons por kwan pad thai sauce
2 eggs
1/3 cups tofu cut into small cubes
1 tablespoon pickled white radish
2 tablespoon dried shrimp
1/2 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped onion
1 tablespoon ground dry red chili
4 tablespoons plam sugar
4 tablespoons fish sauce
2 tablespoons tamarind juice
½ cup bean sprout
1/3 cup green onion
1 lime (garnishing)
2 tablespoons roasted peanut

Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion.



1 (4-5 lb.) roasting chicken
Salt & pepper
1/2 c. melted butter
3 tbsp. lemon juice
Parsley sprigs or water cress


1 c. currant jelly
2 tsp. Dijon mustard
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
Juice of 1 med. lemon
Juice of 1 sm. orange
1 tbsp. cognac (optional)

Have chicken at room temperature. Rub well inside and out with salt and pepper. Combine melted butter and lemon juice. Brush the mix on the chicken with a pastry brush. Bake at 350 degrees for 60 minutes, basting frequently. When done, let chicken stand for 10 to 15 minutes before carving. Arrange meat on a platter. Refrigerate until one hour before serving. Bring to room temperature and garnish with water cress. Serve with Cumberland Sauce.

CUMBERLAND SAUCE: Melt jelly over very low heat and combine with remaining ingredients. Chill and break with a fork before pouring into a serving dish.


1 red bell pepper, roasted and chopped
1/2 tsp. fresh lemon juice
1/4 tsp. sugar
Cayenne to taste
1 tbsp. olive oil
1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt
1/8 tsp. ground ginger
1 tbsp. Dijon-style mustard
1 whole skinless boneless lg. chicken breast (about 10 oz.), halved
All-purpose flour seasoned with salt and black pepper for dredging chicken
An egg wash made by beating 1 lg. egg with 1 tsp. water
1 c. sweetened flaked coconut
2 tbsp. unsalted butter
2 tbsp. dry sherry

In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.

In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.

In separate bowls, have ready the seasoned flour, egg wash and coconut. Dredge the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere.

In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden. Add the sherry, transfer the skillet to a preheated 375 degree oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. Serves 2.


1/4 c. olive oil
1 (5 to 6 lb.) roasting chicken, cut into 8 pieces, patted dry
1 1/2 lbs. new potatoes, unpeeled, cut into 1/2 inch wide wedges
Salt and freshly ground pepper
7 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
12 lg. thyme sprigs
10 lg. rosemary sprigs
2 lemons, cut into 1/8 inch thick slices
6 lemon wedges
Fresh thyme sprigs
Fresh rosemary sprigs

Preheat oven to 400 degrees F. Heat oil in heavy large skillet over medium high heat. Add chicken in batches and brown on all sides, about 8 minutes. Transfer chicken to large roasting pan. Add potato wedges. Season with salt and pepper.

Mix lemon juice with vinegar. Pour over chicken and potatoes. Top with 12 thyme sprigs and 10 rosemary sprigs. Layer lemon slices over. Bake until chicken and potatoes are tender, about 1 hour.

Discard lemon slices and herbs. Halve chicken breasts lengthwise. Transfer chicken and potatoes to heated platter. Garnish platter with lemon wedges, thyme and rosemary. 6 servings.


1 boneless breast of chicken per person, mesquite grill
8 ripe Roma tomatoes, ends removed, about 2 lb.
1 red bell pepper
3 shallots, peeled
3 garlic cloves, unpeeled
1 c. finely chopped cilantro
12 fresh basil leaves
Salt and pepper to taste
1 tbsp. chicken seasoned stock base or instant bouillon
2 tbsp. clarified butter


Preheat oven to 350 degrees. Roast tomatoes, pepper, shallots, and garlic cloves in oven on shallow pan or cookie sheet until tomatoes are blistered and shallots are soft, about 40 minutes. Peel off outer skins.

Transfer vegetables to food processor and puree with the cilantro, basis, salt, and pepper.

Bring mixture to a boil over medium high heat. Add chicken base and butter. Reduce heat to low. Season to taste. Keep warm over very low heat.


1 roasting chicken, 5-7 lb.
1-2 oranges, quartered
1 med. onion, quartered
Salt and pepper, to taste
2 tsp. dried rosemary
1/2 c. water


3 tbsp. grainy mustard
3 tbsp. honey
1 tbsp. apricot or orange jam
3 tbsp. Kahlua

Preheat oven to 400 degrees. Rinse chicken inside and out with cold water; pat dry. Squeeze juice of orange all over bird. Then place orange and onion inside bird. Tie legs up.

Sprinkle salt and pepper all over bird, then rosemary. Place bird breast side up in a roasting pan and pour water into pan. Roast chicken for 1 hour. Prepare glaze; heat everything until hot and smooth. Spoon glaze over chicken and bake until bird is golden brown about 40 minutes.

Cooking time is approximate. Bird is cooked when drumstick moves easily.


1 roasting chicken, about 4 1bs.
3 whole matzos (or 2 hard rolls)
1 small onion, minced
1/2 cup rendered chicken fat (or olive oil)
4 chicken livers, cut in pieces
1 cup chopped fresh mushrooms
1 tbsp. fresh parsley, chopped
1 tsp. paprika
1 pinch grated nutmeg
salt and pepper, to taste
2 eggs, lightly beaten
1 ripe tomato, peeled and chopped
1 medium onion, sliced thin
1 green pepper, sliced into thin strips
3 cloves garlic, mashed
1/2 cup chicken broth

Wash chicken under cold running water and pat dry.

Soak matzos or bread rolls in lukewarm water, then squeeze dry.

Saute minced onion in 2 tablespoons chicken fat or olive oil until limp, then add mushrooms, chicken livers and parsley. Combine and saute for an additional 5 minutes.

Remove pan from heat and allow to cool. Add matzos or rolls and put through a meat grinder.

Blend with paprika, nutmeg, salt, pepper, eggs and 2 tablespoons chicken fat or olive oil (original recipes call for the chicken fat, or "Schmaltz" which adds great flavor, but if this is not on your diet, extra virgin olive oil may be substituted).

Stuff the bird, truss and close the opening.

Let stand for 2 hours, well wrapped in the refrigerator, before roasting.

Spread the remaining chicken fat or olive oil in a roasting pan, cover the bottom of the pan with tomato, onion slices, green pepper and garlic.

Place chicken on top, sprinkle with salt, add broth to pan and roast in a preheated 350°F oven for about 1 1/2 hours or until chicken is done, which depends upon the size of the chicken.

Baste occasionally. When done, remove chicken from pan. Skim grease off the top of the pan juices or use a gravy separator.

Press vegetables through a sieve or puree using a hand blender. Combine with pan juices and add a small amount of broth and whisk in some Wondra or all purpose flour to make a pan gravy.



1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth

Preheat oven to 375°F.

Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.


1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth

Preheat oven to 375°F.

Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.


1 1/2 lbs. hamburger
1 med. onion
1 sm. can green chilies
1 sm. can taco sauce
1 pkg. Doritos
1 (No. 2) can ranch style beans
1 can cream of mushroom soup
1 soup can milk
Longhorn cheese

Brown beef and onion. Line 12"x9" pan with Doritos, then hamburger mix and then beans. Mix soup, taco sauce and chilies; pour on top of beans. Top with shredded cheese. Bake at 350 degrees for 30 minutes.


1 pkg boneless skinless chicken breast
1/2-1 whole bag of nacho flavored Doritos
1 can Rotel
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 block Velveeta cheese
1 bag of Kraft cheddar cheese
1 small can sliced black olives

Wash and cut fat from chicken breast. Then place in a pot and boil on stove until chicken is an opaque white and tender.

In a large casserole dish, spray the bottom with butter cooking spray.

While chicken is cooking, mix Rotel, soups and olives; set aside.

When chicken is done, allow to cool in strainer then pull apart and shred it into the bottom of dish. Spread mixture on top of chicken evenly.

Thinly slice Velveeta and place on top of mixture. Crush chips and sprinkle over mixture and cheese. Top with cheddar cheese.

Bake at 350°F for 20-30 minutes or until heated thoroughly.


1 pkg. Doritos
1 onion
2 lb. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1 can whole kernel corn or Mexi corn
Grated cheese

Layer Doritos in bottom of 9 x 11 inch dish. Brown together chopped onion and hamburger. Drain. Mix soups, tomatoes and corn together. Heat on top of stove to speed up preparation time. Place meat on top of Doritos layer. Pour soup mixture on top of meat. Bake until casserole bubbles through. Top with grated cheese. Melt cheese. Serve with salad.


2 lg. sweet peppers, red and (or) green
2 med. size onions
1 lb. sm. red skinned potatoes (about 8)
12 oz. kielbasa
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
1/2 c. heavy cream
Chopped parsley for garnish

Preheat oven to 400 degrees. Core and seed peppers; cut into 1 1/2 inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes, add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2 inch thick slices; add to bowl. Sprinkle with salt and pepper. Toss with oil. Transfer to shallow 1 1/2 quart casserole dish. Cover with lid or aluminum foil.

Bake for 45 minutes. Stir the cream into the casserole. Cover and bake 10 minutes more until cream and oil have come together. Sprinkle with parsley if you wish


Preparation time: 10 minutes. Cooking time: 15 minutes. Serves: 4.

8 oz. fettuccine or linguine
1 lb. Kielbasa (Polish sausage)
1 med. onion, sliced
2 lg. red or green peppers, cored, sliced
1 can (14 oz.) whole tomatoes with juice, cut up
1/2 tsp. salt
1/4 to 1/2 tsp. ground black pepper
1 tbsp. water
2 tsp. cornstarch
Grated Parmesan cheese (opt.)

1. Cook fettucini in boiling salted water until al dente. Drain.

2. In the meantime, cut Kielbasa into 1/4 inch thick slices. In 12-inch skillet, saute sausage over medium-high heat until browned on both sides. Drain on paper towels.

3. Discard most of drippings, leaving only enough to cover bottom. Saute onion and peppers until softened.

4. Stir in sausage, tomatoes with juice, salt and pepper.

5. Combine water and cornstarch. Stir into skillet. Cook, stirring constantly, until mixture comes to a boil and thickens.

6. Place drained pasta on serving platter or individual plates. Spoon sauce over. Sprinkle with Parmesan cheese, if desired.

HEALTH NOTE: To reduce some fat and cholesterol, use the reduced-fat version of Kielbasa. Eliminate Parmesan cheese.

TIPS: You may use other smoked sausage in place of Kielbasa. Adjust seasonings accordingly.


2 slices bacon, diced
1 c. chopped onion
1 tsp. minced garlic
1 lb. can sauerkraut, drained
1/2 tsp. paprika
6 c. hot water
6 chicken bouillon cubes
2 c. sliced carrots
3 c. cubed red potatoes
1/2 tsp. caraway seeds
1/8 tsp. pepper
1 lb. kielbasa
Snipped parsley

Fry bacon in large kettle or Dutch oven over medium heat until browned. Saute onion and garlic in same kettle 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper. Bring to boiling, reduce heat and simmer, covered 30 minutes. Add kielbasa, simmer 12-15 minutes longer. Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2 inch slices. Return to soup, heat through. Garnish with parsley. A German favorite!

Pizza Pork Chops

* 4 Servings
* Prep/Total Time: 30 min.


* 2 cups sliced fresh mushrooms
* 2 tablespoons butter
* 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons Crisco® Pure Olive Oil
* 2 cups marinara or spaghetti sauce
* 16 slices pepperoni
* 1 cup (4 ounces) shredded part-skim mozzarella cheese


* In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
* Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Yield: 4 servings.

Apple Cider-Glazed Ham

10 Servings
Prep: 15 min. Bake: 2-1/2 hours
* 1/2 fully cooked bone-in ham (6 to 7 pounds)
* 2 cups apple cider
* 1 cup honey
* 1/2 cup cider vinegar
* 1/4 cup Dijon mustard
* 1 tablespoon butter
* 2 teaspoons chili powder
* 1/2 teaspoon apple pie spice


* Place ham on a rack in a shallow roasting pan. Score the surface of
* the ham, making diamond shapes 1/2 in. deep. Cover and bake at
* 325° for 2 hours.
* Meanwhile, in a saucepan, combine the cider, honey, vinegar and
* mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15
* minutes, stirring frequently. Stir in the butter, chili powder and
* apple pie spice. Set aside 1 cup for serving.
* Cook the remaining sauce until thickened; spoon over ham. Bake,
* uncovered, 30-35 minutes longer or until a meat thermometer reads
* 140°. Warm reserved sauce; serve with ham. Yield: 10 servings (1
* cup sauce).

Tortilla Lasagna

* 8 Servings
* Prep: 25 min. Bake: 50 min. + standing

* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1-1/2 cups (12 ounces) sour cream
* 1-1/2 teaspoons chili powder
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 2 cups (8 ounces) shredded cheddar cheese
* 1 tablespoon cornmeal
* 10 flour tortillas (6 inches)
* 1 cup salsa
* 1 small onion, sliced


* In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
* Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13-in. x 9-in. baking dish.
* Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers.
* Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Santa Fe Chicken

* 4 Servings
* Prep/Total Time: 30 min.

* 1 large onion, chopped
* 1 to 2 tablespoons chopped seeded jalapeno pepper
* 1 garlic clove, minced
* 1 tablespoon Crisco® Pure Olive Oil
* 1-1/4 cups reduced-sodium chicken broth
* 1 can (10 ounces) diced tomatoes and green chilies, undrained
* 1 cup uncooked long grain rice
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon ground cumin
* 3/4 cup shredded reduced-fat cheddar cheese
* Minced fresh cilantro,


* In a large skillet, saute the onion, jalapeno and garlic in oil until tender. Add broth and tomatoes; bring to a boil. Stir in rice.
* Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until chicken juices run clear.
* Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.

Mexican Chip Casserole

* 6 Servings
* Prep/Total Time: 20 min.

* 1 pound ground beef
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (11 ounces) Mexicorn
* 1 can (4 ounces) chopped green chilies
* 1 package (10-1/2 ounces) corn chips
* 1 can (10 ounces) enchilada sauce
* 1 to 2 cups (4 to 8 ounces) shredded Colby-Monterey Jack cheese


* In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. Add soup, corn and chilies; mix well.
* In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Yield: 6 servings.

Crunchy Onion Barbecue Chicken

* 4 Servings
* Prep: 10 min. Bake: 25 min.

* 1/2 cup barbecue sauce
* 1-1/3 cups french-fried onions, crushed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon pepper
* 4 boneless skinless chicken breast halves (6 ounces each)


* Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.
* Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400° for 22-27 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Beef Tips and Gravy Crock Pot

1 to 3 pounds beef tips or lean stew meat
1 envelope Lipton onion soup
1 can golden mushroom soup
1/2 cup red wine
1 can mushrooms, drained

Mix everything in a crockpot. Cook on LOW for 7 to 9 hours. Serve over rice or noodles.

Meat Loaf

2 1/2 Pounds Lean Ground Beef
1/4 Cup Ketchup + 2 Tablespoons
2 Tablespoons Brown Packed Brown Sugar
1 Large Egg
1 Cup Fresh Breadcrumbs
2 Tablespoons Worcestershire Sauce
1 Onion, Chopped
1/4 Cup Cold Water

Serving Size 8-10

Combine all the ingredients in a large mixing bowl. Form the meat into a loaf and wrap the bottom and all 4 sites with foil. Place the meatloaf in a Crock pot. Top the meatloaf with 2 Tablespoons Ketchup. Cook on low heat for 7-8 Hours

Crock Pot Pumpkin Chocolate Marble Cheesecake


1 C. gingersnap cookie crumbs
3 T. packed brown sugar
1/2 t. ground ginger
3 T. melted butter


2 pkg. (8 oz. each) cream cheese, softened
3/4 C. granulated sugar
3 eggs
1 t. vanilla
1/4 t. each ground cinnamon, ground cloves, ground nutmeg
1/2 C. pumpkin puree (not pie filling)
1/2 C. whipping cream
4 oz. semisweet or bittersweet chocolate, melted

Chocolate curls

Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of a 7-inch springform pan coated with nonstick spray. Or use a 7-inch 6-cup souffle pan, lined with greased heavy-duty foil. Place in freezer until ready to use.

Cheesecake: In a food processor (or use a bowl with electric mixer), combine cream cheese with sugar and process until smooth. Add eggs, vanilla and spices and process until incorporated. Add pumpkin and whipping cream and process until smooth.

Pour mixture over crust. Pour chocolate over mixture, then using a knife, swirl to marbleize. Cover dish tightly and completely with foil to prevent leakage.

Place pan in a large (minimum 5-quart) slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides.

Cover and cook on High for 3 to 4 hours or until edges are set and center is slightly jiggly. Remove from slow cooker and chill thoroughly, preferable overnight, before serving. Garnish with chocolate curls.

Serves 8 to 10.

Spicy Crockpot Chicken With Chipotle Marmalade Sauce

I used a 5-quart slow cooker to make this chicken dish, but a smaller or larger cooker should work just fine. Chicken breasts get a bit dry and tough if overcooked, so if your slow cooker tends to cook dishes fast, check the chicken a little earlier. I freeze the leftover chiles in adobo in small 1 or 2-pepper portions for use in other recipes.

* 1 chipotle pepper in adobo sauce, finely chopped, with about 1 teaspoon of the sauce
* 1/3 cup sweet orange marmalade
* 1 teaspoon chili powder
* 1/4 teaspoon garlic powder
* 1 tablespoon balsamic vinegar
* 1 tablespoon honey
* 1/2 cup chicken broth
* 1 tablespoon oil
* Dash pepper
* Dash salt
* 4 boneless chicken breast halves
* 1 tablespoon cornstarch
* 2 tablespoons cold water

Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.

Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Put the chicken breasts on a plate; cover and keep warm. Pour the liquids into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 to 7 minutes, until slightly reduced. Combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking, stirring, for about 1 minute longer, or until thickened. Serve the chicken with the thickened sauce.
Serves 4.

The recipe can be doubled and cooked for the same amount of time.

Tomato Zucchini Casserole

Cook Time: 10 minutes

* 1/2 cup sliced green onion
* 1 clove garlic, minced
* 1 teaspoon vegetable oil
* 1 teaspoon sugar
* 1 small bay leaf
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 2 pounds zucchini, unpeeled, sliced 1/2-inch thick
* 3 tomatoes, peeled and each cut in 8 wedges
1 Cup. Cheese for Topping.

Directions for tomato and zucchini recipe. Cook onion and garlic in oil until onion is tender. Add sugar, bay leaf, salt, pepper, and zucchini. Cover and simmer for 10 minutes, stirring occasionally. Add tomatoes; heat through. Remove bay leaf before serving tomato zucchini recipe. Cover with Cheese. Tomato zucchini recipe serves 8 to 10.

Zucchini Casserole

* 1 medium red onion, sliced
* 1 green bell pepper, cut in thin strips
* 4 medium zucchini, sliced
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 tsp. salt
* 1/2 tsp. ground black pepper
* 1/2 tsp. dried leaf basil
* 1 tablespoon butter
* 1/4 c. grated Parmesan cheese

In crockpot, combine sliced onion, bell pepper, zucchini, tomatoes, salt, pepper, and basil. Cover and cook on LOW for 3 hours. Dot casserole with butter and sprinkle with cheese. Cover and cook 1 1/2 hours longer on LOW.
Makes 6 servings.

Crockpot Oriental Beef And Broccoli

Carrots, white onion and beef round steak slow cooked in gravy and seasoned with garlic and ginger, and soy sauce. Broccoli gets added in the final minutes, cooked until crisp tender, and oriental beef and broccoli is served hot over Chinese long grain white rice.

6 medium Carrots, cut into 1 inch pieces
2 medium White Onions, cut into wedges
1 1/2 pounds Beef Round Steak, cut on the bias into 1/2 inch strips
2-3 cloves Garlic, minced
1 tablespoon minced Fresh Ginger
1/2 cup Water
2 tablespoons Low-Sodium Soy Sauce
1 (0.75 ounce) envelope Beef Gravy Mix
4 cups Fresh Broccoli Florets
3 cups Hot Cooked Rice
Salt, to taste
Fresh Ground Black Pepper, to taste

1. Place layer of carrots in crockpot. Place white onion wedges on top of carrots. Place beef round steak strips over onions.

2. Whisk the water; soy sauce and gravy mix in a small bowl.

3. Pour over beef.

4. Sprinkle with garlic and fresh ginger.

5. Cover crockpot, set on LOW, and cool for 6-8 hours.

6. Set crockpot to HIGH. Stir in broccoli. Cover. Cook 15 minutes.

7. Season with salt and pepper.

8. Serve over hot long grain white rice.

Southwestern Chicken and Rice Bake

2 cups cooked rice
1 1/2 cups diced cooked chicken
1 can (15 ounces) black beans, drained, rinsed
1 can (11 to 15 ounces) Mexican-style corn, drained
1 can (14.5 ounces) diced tomatoes, slightly drained
1 teaspoon dried cilantro leaves
1 tablespoon fresh chopped cilantro,
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried leaf oregano
1 tablespoon chili powder
1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 cup chicken broth
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 to 1 cup Cheddar or Monterey Jack cheese,

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.

In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.

Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.

Slow-Cooked Sweet n Sour Pork

Prep Time: 20 Minutes
Ready In: 6 Hours 50 Minutes
Cook Time: 6 Hours 30 Minutes Servings: 6

2 1/2 tablespoons paprika
2 1/2 pounds boneless
pork loin roast, cut into 1
-inch strips
1 tablespoon canola oil
1 (20 ounce) can
unsweetened pineapple
1 medium onion, chopped
1 medium green pepper,

1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced
-sodium soy sauce
1 tablespoon
Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice

1.Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
2.Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
3.Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 mins.
Submitted By: Martha Nickerson


1/2 cup catchup
1/2 cup apricot preserves
1/4 cup brown sugar
1/4 cup white vinegar
1/2 cup soy sauce
1 tsp crushed red pepper
1 tsp dry mustard
4 1/2 lbs eye of round bottom, boneless chuck roast or pork loin roast
1 1/2 cup water for beef or 2 cups water for pork
1 large sliced onion

Prepare barbecue sauce by mixing together catchup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.

Preheat oven to 300. Remove meat from marinade (reserve sauce) and place in a Dutch oven with the water. Cover with the sliced onions. Bring to a boil. Immediately place in the oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan.

Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce.

Serve sauce with sliced roast. Serves 8