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"It's not DNA that makes you a father. TLC is thicker than blood to a child."
~Maggie Blackwell, A to Z Recipes

My Dad
by Johnny in Shreveport, LA

My Dad is a very special man and I've loved him so long
He loved me everyday and taught me right from wrong
He always saw that I was safe
And tried to keep me free from any harm.

When I was just a baby he held me in his arms
The pride the people saw was always in his charm
He worked so hard to make things good
And showed patience for all the things he should.

He brought me joy and happiness throughout the many years
When things were bad, he wiped away my tears
I will always love him as he had loved me
And I will always remember those days upon his knee.

Many years have passed and our love has never died
All the love I feel for him just fills me with so much pride
A moment in time and memories that can fill a lifetime
Ring out everyday of memories in my mind.

You set a good example of what a man should be
A kind and gentle father, understanding I could see.
Now that time has passed and days of yesterday are gone,
I live and give my life the best, from your love is which is drawn.

Great Tips

~Shared by Marilyn M., Canton, OH

Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

If you have problem opening jars, try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy!

Tips for stamp collectors: Place the envelope in the freezer for a few hours. You'll then be able to easily lift the stamps off with a pair of tweezers.

To keep buttons from dropping off, dab a drop of clear nail polish onto the thread to secure the buttons. This will harden and make it more difficult for thread to break off.

Are cockroaches in your home driving you mad? Try this tested trick. Fill a large bowl with cheap wine and leave it under the sink. The pests will drink it, get drunk, fall in the bowl and drown... easy!

To avoid hurting your fingers while hammering metal nails into the wall: Hold the nails with a wooden clothes peg instead. So even if you miss, you won't get hurt.

To take the tears out of chopping onions: Plug in a portable fan and turn it to high. It'll help blow away the fumes from your eyes - no more tears!

Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

To get rid of itch from mosquito bite, try applying soap on the area instant relief!

Ants, ants, ants everywhere... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march- see for yourself!

Egg shells can be used to clean glass bottles: Break the shells into pieces, drop them into the bottle with a few drops of detergent and a bit of water, and shake vigorously. Then rinse with water.

Don't panic if your soup's too salty: Add cut raw potatoes and throw them away once they are cooked and have absorbed the salt. Your soup's saved!

To return discolored socks to their original color, boil them in a pot of water with a few slices of lemon. The fruit acts as a natural bleach.

Use air-freshener to clean mirrors. It does a good job and better still, leave a lovely smell to the shine.

If you have problem with slippery shoelaces which refuse to stay tied, rub them with a candle and make them less slippery so that knots stay put.

If you have stubborn grease stains on your work clothes, add a bottle of Coke with detergent. It'll help loosen the grease.

Renew the features on your old faded dolls' faces by blending in a cream foundation. Then apply a little rouge on the cheeks and for lips, nail polish. Waterproof mascara can be used on eyes lashes.

Dirty marks on your white court shoes: Just drop some medicated oil on a piece of cloth and clean off those dirty marks on your white court shoes. They'll be looking as good as new again.

When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

For bee stings, apply Adolph's meat tenderizer to take away the pain and swelling.


NOW ~ Look what you can do with Alka Seltzer:

Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.

Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.

Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes.

Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary).

Remove burned-on grease from a pot or pan. Fill the pot or pan with water, drop in six Alka-Seltzer tablets, let soak for one hour, then scrub as usual.

Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.

Get short-term relief from nicotine withdrawal symptoms. As long as you're not on a low-sodium diet or have peptic ulcers, drink two Alka-Seltzer tablets dissolved in a glass of water at every meal.

Soothe insect bites. Dissolve two Alka-Seltzer tablets in a glass of water, dip a cloth into the solution, and place the cloth on the bite for twenty minutes.

How to Tell the Gender of a Fly

~Shared by Deann T., Knox, IN

A  woman walked into the kitchen to find her Husband stalking around with a fly swatter.

"What are you doing?"  she  asked.

"Hunting Flies"  he responded.

"Oh!  Killing any?" she asked.

"Yep, 3 males, 2 Females,"  he replied.

Intrigued, she asked, "How  can you tell them apart?"

He responded, "3 were on a beer can, 2 were on the  phone".



Ponderisms

~Shared by Pat M., NV

I used to eat a lot of natural foods until I learned that most people die of natural causes.

The easiest way to find something lost around the house is to buy a replacement.

There are two kinds of pedestrians: the quick and the dead.

Life is sexually transmitted.

Health, is merely the slowest possible rate at which one can die.

The only difference between a rut and a grave is the depth.

Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.

Have you noticed since everyone has a camcorder these days no one talks about seeing UFOs like they used to?

Whenever I feel blue, I start breathing again.

All of us could take a lesson from the weather. It pays no attention to criticism.

In the 60s, people took acid to make the world weird.  Now the world is weird and people take Prozac to make it look normal

How is it one careless match can start a forest fire, but it takes a whole box to start a campfire?

Who was the first person to look at a cow and say, "I think I'll squeeze these dangly things here, and drink whatever comes out?"

Who was the first person to say, "See that chicken there? I'm gonna eat the next thing that comes outta its behind."

Do illiterate people get the full effect of Alphabet Soup?

Why doesn't glue stick to the inside of the bottle?

Do you ever wonder why you gave me your email address?


Fixing Breakfast

~Shared by Trey, TX

A wife was making a breakfast of fried eggs for her husband.

Suddenly, her husband burst into the kitchen.

‘Careful,’ he said, ‘CAREFUL! Put in some more butter! Oh my gosh! You’re cooking too many at once. TOO MANY! Turn them! TURN THEM NOW! We need more butter. Oh my gosh! WHERE are we going to get MORE BUTTER? They’re going to STICK! Careful. CAREFUL! I said be CAREFUL! You NEVER listen to me when you’re cooking! Never! Turn them! Hurry up! Are you CRAZY? Have you LOST your mind? Don’t forget to salt them. You know you always forget to salt them. Use the salt. USE THE SALT! THE SALT!’

The wife stared at him. ‘What in the world is wrong with you? You think I don’t know how to fry a couple of eggs?’

The husband calmly replied, ‘I just wanted to show you what it feels like when I’m driving.’

TACO SALAD MADE OVER

4 flour tortillas (8-inch)
3/4 lb. extra lean ground beef
1 Tbs. chili powder
1 cup drained canned kidney beans, rinsed, well drained
1/2 cup Taco Bell Home Originals Thick 'N Chunky salsa
4 cups torn mixed salad greens
1/2 cup Kraft 2% milk shredded sharp cheddar cheese
1 large tomato, chopped
2 Tbs. Kraft light ranch dressing

1. Heat oven to 425. Crumble 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball with 1 tortilla; spray with cooking spray. Bake 6 to 8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

2. Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook until heated through, stirring occasionally.

3. Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.

Source: Kraftfoods.com


BUBBLING WISCONSIN CHEESE BREAD

1/2 cup (2 ounces) shredded Wisconsin Mozzarella cheese
1/3 cup mayonnaise or salad dressing
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 loaf (16 ounces) French bread, halved lengthwise
1/3 cup (1 ounce) grated Wisconsin Parmesan cheese

In a mixing bowl combine the Mozzarella cheese, mayonnaise, garlic powder, and onion powder. Stir to mix well. (Mixture will be very thick.) Spread half of mixture over each French bread half. Sprinkle with Parmesan cheese. Bake at 350 F for 20 to 25 minutes or until bubbly and lightly browned. (Or, broil 4 inches from heat for 3 to 5 minutes.) Cut each half into 8 slices.


CILANTRO CREAM CHICKEN

4 boneless chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
juice of 1 lime (or 1 Tbsp.)
(McCormick's) Rotisserie seasoning to taste
salt & pepper to taste
3 Tbsp. Butter
1/2 cup chopped (fresh) cilantro

Brown chicken in butter, seasoning chicken while browning. Remove chicken from skillet when browned. Add cream cheese cubes and heavy cream. Add lime juice and chopped cilantro. Return chicken to skillet. Cover and cook on low for 15 minutes.


CHOCOLATE BUTTERMILK PIE

1 1/2 cups semisweet chocolate morsels, Nestle®
1 1/2 cups sugar, C&H®
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1  cup buttermilk
1 1/2  tablespoons vanilla extract, McCormick®
1 premade deep-dish piecrust (9-inch)
Frozen whipped topping, thawed, Cool Whip®

Preheat oven to 325 degrees F.

Position a rack in center of oven.

Place the chocolate chips in a double boiler; melt over low heat, stirring constantly. In a medium bowl, whisk together sugar, flour, and salt.

In a large mixing bowl, combine the eggs, buttermilk, and vanilla.

Add the sugar mixture and beat with an electric mixer or whisk vigorously until well combined.

Stir the melted chocolate into the batter.

Pour batter into piecrust. (You will have about 1 cup of batter left over.)

If desired, pour leftover batter into a 10- to 12-ounce buttered ramekin, custard cup, or other small baking dish.

Bake pie for 1 hour and 15 minutes to 1 hour and 25 minutes (and ramekin of leftover batter for 40 to 50 minutes) or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

Remove pie from oven and cool on a cooling rack.

If not eating immediately, refrigerate pie.

Let refrigerated pie stand at least 1 hour at room temperature before serving.

Garnish with whipped topping just before serving.

Tip: For a "from scratch" whipped topping flavor, simply doctor Cool Whip® with vanilla extract.


POTATO CASSEROLE

This is an old Paula Deen dish.

4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings

Preheat oven to 350 degrees F.

Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes.

Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.


SCALLOPS PROVENCALE

Serving: Serves: 5
Total Time: 20 minutes

1 pound bay scallops
1/4 cup white flour
3 cloves garlic, minced
3 tablespoons olive oil
2 cups snow peas
2 cups sliced red pepper
1 cup sliced mushrooms

Rinse scallops and dry with a paper towel. Roll scallops in flour. In a wok or large skillet, sauté scallops and garlic in olive oil until tender (about 5 to 10 minutes). Add snow peas, red peppers, and mushrooms and mix until heated through. Serve over rice.


BACON & CHEESE DIP

Ingredients
16 slices bacon, diced, fried and drained
2 8 oz. pkg. cream cheese, softened and cubed
4 C. shredded cheddar cheese
1 C. Half & Half
2 tsp. Worcestershire sauce
1 tsp. dried minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
Dash hot sauce

Directions
Put all ingredients in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.


CHICKEN BREASTS WITH ARTICHOKES AND MUSHROOMS

Serving: 8
Total Time: 30 minutes

 2 pounds skinless, boneless chicken breasts
 Onion powder to taste
 Paprika to taste
 Salt and pepper to taste
 Nonstick cooking spray
 1 (14-ounce) can artichoke hearts, drained and quartered
 1/2 pound mushrooms, sliced
 1 bunch green onions (scallions), chopped
 1/2 teaspoon minced garlic
 2 tablespoons margarine
 2 tablespoons all-purpose flour
 2/3 cup fat-free canned chicken broth
 3 tablespoons sherry

Preheat oven to 350 degrees F.

Season the chicken heavily with the onion powder, paprika, salt and pepper. Place chicken in a 3-quart casserole dish coated with nonstick cooking spray. Place the artichoke hearts around the chicken.

In a medium nonstick skillet, saute the mushrooms, green onions and garlic until tender. Place the mushroom mixture on top of the chicken. In the same skillet, melt the margarine and add the flour, stirring. Gradually add the chicken broth and sherry, cooking until smooth and the sauce comes to a boil. Pour the sauce over all in the casserole. Bake, covered, for 1 hour. Remove the cover, and continue baking for 15 minutes to brown the chicken. Serve.

Based on individual serving.
Calories: 184
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 66 mg
 Sodium: 250 mg
Carbohydrates: 6 g
Fiber: 1 g
Protein: 28 g
 
To omit sherry, wine or any other alcoholic beverage from a recipe, substitute another liquid such as chicken broth or water.

Source: Holly Clegg's Trim and Terrific Cookbook by Holly Clegg


CHOCOLATE ECLAIR CAKE

1 box Graham crackers
8 oz. Cool Whip
3 cups milk
2 small boxes instant French Vanilla Puddings
Ready-to-spread chocolate frosting

Mix pudding and milk. Fold in Cool Whip. Layer pudding mixture and graham crackers in 9 x 13 pan. Top with chocolate frosting. Refrigerate.


ONE POT PORK CHOP SUPPER

This was posted on the a2z Recipes Yahoo Forum by Neesie.

4 pork Chops
1 can tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seed or oregano -- optional
6 small whole potatoes or
3 medium or potatoes -- quartered
4 small carrots, split and cut into 2" pieces

In skillet, brown chops. Pour off fat. Add soup, water, Worcestershire sauce, salt, caraway, potatoes and carrots. Cover, simmer 45 minutes or until tender.


CHEDDAR-CHIVE-CREAM BISCUITS

Servings: 22

Ingredients:

4 cups all-purpose flour, plus additional for kneading
2 tablespoons baking powder
1-1/4 tablespoons salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
2 cups (6 oz.) grated cheddar
1/2 cup chopped fresh chives
2 cups heavy cream, plus additional for brushing biscuits

Directions:

1. Preheat oven to 425 degree F and arrange rack in center. Lightly grease 2 large cookie sheets.

2. Whisk together flour, baking powder, and salt. Add butter and, using fingertips, rub into flour mixture until it resembles coarse crumbs. Using a fork, stir in cheddar and chives until combined well. Using fork, stir in cream. Turn dough out onto a lightly floured surface and knead about 8 times, until it just holds together. Pat into a 1/2-inch-thick round, 12 inches in diameter. Using a 2-1/2-inch biscuit or flower cookie cutter, cut out shapes. Repeat, reusing scraps, to make a total of 22 biscuits.

3. Arrange biscuits 1 inch apart on prepared cookie sheets, brush tops with cream and bake until golden brown, 12 to 15 minutes. Transfer biscuits on sheets to a rack and cool 5 minutes. Using a metal spatula, transfer biscuits to rack and cool to lukewarm. Serve warm or at room temperature. Makes 22 biscuits.

Source: Ladies Home Journal Magazine


CHICKEN AND DUMPLINGS

2 tsp. olive oil
1 small white onion, chopped
2 carrots, peeled and sliced
1 garlic clove, minced
1/2 tsp. dried thyme
14 oz. can chicken broth
14 oz. water
1 can cream of celery soup
3/4 lb. chicken breast tenders, cut into 1-inch squares
1/3 cup low-fat milk
1 egg
3/4 cup flour
1-1/2 tsp. baking powder
1-1/2 tsp. cornmeal
1/4 tsp. salt Freshly ground pepper to taste

1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, garlic, and thyme, and saute for 4-6 minutes, until onions are tender.

2. Add chicken broth, water, and cream of celery soup to vegetables and bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to a simmer.

3. While soup is boiling, prepare dumpling batter by whisking milk and egg together in a medium bowl. In another bowl, mix together flour, baking powder, cornmeal, and salt. Add flour mixture to milk mixture and stir until moistened.

4. Drop half of batter, in tablespoons, into simmering soup. Cover and cook for 3-5 minutes, until dumplings are done (they will be puffy and will float on top of soup). Remove dumplings with a slotted spoon and set aside. Repeat with second half of batter. (Makes about 12 dumplings.)

5. Serve soup over dumplings in shallow bowls and sprinkle with pepper.

Side Suggestions: Mixed Green Salad Toss a bag of mixed greens with your choice of chopped vegetables and salad dressing.

Source: beliefnet.com


CREAMY CHICKEN, BACON & TOMATO PASTA

3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 slices Oscar Mayer bacon, cooked, crumbled
14-1/2 oz. can Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel cheese, cubed
1/2 cup water
1/4 tsp. pepper
3 Tbs. Kraft grated Parmesan cheese

1. Cook pasta as directed on package.

2. Meanwhile, cook chicken in large skillet on medium heat 5 to 6 minutes or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minutes or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently.

3. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

How to Prepare Perfect Pasta: To prepare perfect pasta, follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling salted water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking to the pan, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

Food Facts: Some cooks prefer to drain the pasta well to prevent excess water from diluting the sauce, while others like a little moisture to help prevent pasta from sticking together. In any case, reserve a few tablespoons of cooking water to add to pasta if it starts to stick together or if you want to dilute the sauce.

Source: Kraftfoods.com


LAYERED CASSEROLE

The taste will remind you of beef stroganoff with the added flavor of tomato sauce. Must be made a day ahead of serving, or may be frozen. Use your choice of pasta shapes!

8 oz. fresh pasta
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup shredded cheddar cheese
6 green onions, thinly sliced
1-1/2 lbs. browned and drained ground beef
2 (8 oz.) cans tomato sauce
1 Tbs. sugar
2 Tbs. shredded cheddar cheese

1. In a large pot of boiling salted water cook pasta until al dente. Drain well.

2. In a greased 13x9 casserole dish layer the cooked and drained pasta noodles on the bottom.

3. In a medium size bowl combine the sour cream, cream cheese, shredded cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.

4. In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded cheddar cheese, if desired.

5. Refrigerate casserole overnight. Remove from refrigerator one hour before baking.

6. Bake at 350 for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.


EASY TURKEY TETRAZZINI

2 cups sliced or cubed cooked turkey
7 oz. Pkg spaghetti
3 Tbsp butter
½ cup chopped onion
1/4 cup sliced mushrooms
10 oz can cream of mushroom soup
1 cup milk
½ tsp poultry seasoning
1/8 tsp dry mustard
1 cup shredded cheddar cheese

1) Cook spaghetti in lightly salted water. Drain.

2) Saute onions and mushrooms in butter. Add soup, milk, and seasonings. Heat and stir in cheese.

3) Place spaghetti in bottom of a flat casserole dish. Arrange turkey over top and pour sauce over. Sprinkle with additional grated cheese or cheese slices , if desired.

4) Heat at 350F about 35 minutes.


CHOCOLATE TOFFEE COOKIES

2 1/3 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips
8 oz bag chopped milk chocolate toffee pieces

Heat oven to 375 degrees. Coat baking sheets with cooking spray, set aside. Stir together flour, baking soda and salt in a bowl, set aside. In a large bowl, beat together butter and both sugars until light and fluffy. Beat in egg and vanilla. Add in flour mixture. Beat until blended. Stir in chocolate chips and toffee pieces. Drop batter by tablespoonfuls onto baking sheets and bake 12 min. or until golden. Cool on baking sheets 5 min. then transfer cookies to cool completely or serve warm.

MAKES 48 COOKIES.
 
Source: The Apple Dumpling Gang yahoo group, submitted by Russie


VEGETARIAN PENNE

Ingredients:
2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.

In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Yield: 6-8 servings.


QUICK ONION CHEESE BREAD

1/2 c minced onion
1 tsp chili powder
1 T oil
1 egg, beaten
1/2 c milk
1 1/2 c Bisquick
1 c grated Cheddar cheese
2 T butter

Sauté onion and chili powder in oil for 2-3 minutes

Combine egg and milk and add onion and oil. Add Bisquick and stir just until moistened. Stir in half the cheese

Spread in a greased 8x8x2" pan. Sprinkle remaining cheese over top. Dot with butter.

Bake 400° for 20 minutes

Serve hot.


CRAB & RICE PRIMAVERA

1-1/2 cups frozen mixed vegetables, (such as broccoli, green beans, red peppers, etc)
1/4 cup water
1-1/3 cups milk
3/4 lb crabmeat or imitation crab meat
3 Tbs butter or margarine
1 tsp garlic powder
3/4 tsp dried basil
1-1/2 cups instant rice
1/2 cup grated Parmesan cheese

Bring vegetables and water to boil in medium sauce pan, stirring occasionally. Reduce heat; cover and simmer for 3 minutes

Add milk, crab meat, butter, garlic powder, and basil. Bring to full boil. Stir in rice and cheese. Cover; remove from heat. Let stand 5 minutes. Fluff with fork and serve.


STRAWBERRY FREEZE

12 Chips Ahoy Cookies
1 pkg. Cream Cheese, softened
½ cup sugar
1 can frozen berry punch concentrate, thawed
1 cup crushed strawberries
1 large tub Cool Whip Topping, thawed
1 cup strawberries, halved (optional)

1) Place cookies on bottom of a 9-inch springform pan.

2) Beat cream cheese with sugar in large bowl with electric mixer on medium speed until well blended. Gradually add punch concentrate, beating until well blended. Stir in strawberries. Add whipped topping. Stir with wire whisk until well blended. Pour over cookies in pan.

3) Freeze several hours or until firm. Remove from freezer and let stand in refrigerator for about 15 minutes before serving. Top with halved strawberries, if desired.


MEATLOAF WITH FRIED ONIONS AND RANCH DRESSING

1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions

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

In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions. Shape into loaf and fit into 9 x 5 inch loaf pan. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.

Serves 4 to 6

Source: Allrecipes


ASIAN CHICKEN LEGS
(Crockpot)

4 chicken drumsticks and 4 thighs (2-1/4 lbs), skin removed
1 (15-oz) can whole baby corn, drained, each ear cut in half
1 (8-oz) can sliced water chestnuts, drained
1 medium red bell pepper, quartered, and cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean style
1/2 cup chopped onion
4 strips fresh orange peel (about 3- by 1-inch each)
1 tsp fresh ginger
Sliced scallions, for garnish, optional
Chopped unsalted roasted cashews, for garnish, optional

Mix all ingredients, except scallions and cashews, in a 3-quart or larger slow-cooker/crockpot. Cover and cook on High for 4 hours or on Low for 7 to 9 hours or until chicken is tender.

Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if desired.


CONEY ISLAND CHILI DOG SAUCE

1 lb. ground chuck
1 large onion, chopped
2 cloves garlic, minced
6 oz. can tomato paste
1 cup water
1 Tbs. sugar
1 Tbs. prepared yellow mustard
1 Tbs. dried minced onion
2 tsp. chili powder
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground cumin (heaping)
1/4 tsp. ground black pepper

1. Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.

2. Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

3. Serve over hot dogs, Coney Island style!


CROCKPOT MEXICAN HAMBURGER CASSEROLE

Ingredients

1 lb. ground beef
3 C. corn chips
1 medium onion, chopped
1 (10 oz.) cream of mushroom soup
1 (10 oz.) can tomatoes and green chilies
2 C. grated cheese

Brown ground beef and drain off fat. Mix well with undiluted mushroom soup and tomatoes and chilies. Line bottom of slow cooker with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers, cover and cook on low 6-8 hours or on high 3 hours. This may also be baked in a casserole in 325 degree oven.


EASY HERB FRITTATA

8 eggs
2 Tbsp water
½ cup shaved ham, chopped
1 cup Mozzarella cheese, shredded, divided
3 Tbsp fresh cilantro, chopped, divided

Preheat oven to 350F.

Beat eggs and water with wire whisk in medium bowl. Stir in ham, ½ cup of the cheese and 2 Tbsp of the cilantro.

Pour into a greased 9-inch pie plate or quiche pan. Sprinkle with remaining cheese.

Bake 30 minutes or until puffy and golden brown. Sprinkle with remaining cilantro.

Makes 8 servings, 1 slice each.


QUICK-FIX BEEF & RICE

1 lb. lean ground beef
2 cups frozen peas
2/3 cup (1/2 a can) cream of celery soup
1/4 cup milk
1 clove garlic, minced
1/2 tsp. dried thyme leaves
2-2/3 cups hot cooked instant white rice
1 cup Kraft shredded cheddar & Monterey jack cheese

1. Heat oven to 350. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.

2. Spread meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.

3. Bake 10 minutes or until cheese is melted.

Jazz It Up:
For extra zip, stir 1/4 cup ketchup into the meat mixture along with the peas, soup, milk, garlic and thyme.

Creative Leftovers:
Place leftover condensed soup in tightly covered container; refrigerate up to 2 days. Prepare as directed on label, using 2/3 cup water or milk.

Source: kraftfoods.com


ALL-DAY BEEF STEW

3 lbs. stew beef
1/2 cup flour
4 tsp. salt
10-1/2 oz. can beef broth
2 cups dry red wine
4 medium carrots, cut into 1" pieces
6 potatoes
20 oz. bag frozen green beans
1-1/2 lbs. small onions (about 18)
1 Tbs. brown sugar
1 bay leaf, broken

Combine all ingredients n a large roasting pan. Cook 6 hours at 250, stirring occasionally.


CHERRY-TOPPED ICEBOX CAKE

20 whole graham crackers
2 cups cold milk
1 package (6 serv. size) vanilla instant pudding
1 3/4 cups thawed non-dairy whipped topping (like cool-whip)
2 cans (21 oz. each) cherry pie filling

Line 13"x9" pan with some of the graham crackers, breaking crackers, if necessary. Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes; then blend in whipped topping. Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Spread cherry pie filling over crackers.

Chill about 3 hours.


DOUBLE DECKER TACOS

List of Ingredients:
1 pound ground beef
1 package (1-1/4 ounces) Taco Seasoning Mix
3/4 cup water
1 can (16 ounces) refried beans
10 taco-size flour tortillas
10 hard taco shells
2-1/2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 tomato, diced
Sour cream
Taco Sauce

1. Brown ground beef in skillet, crumbling into very fine pieces; drain. Return to skillet and add water and seasoning packet. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until liquid is absorbed.

2. Meanwhile, heat refried beans in a saucepan. Warm tortillas and taco shells according to package directions.

3. Assemble taco by spreading 3 tbsp. refried beans on warm flour tortilla. Place hard taco shell on middle of flour tortilla and wrap up sides of taco. Fill with beef, lettuce, cheese and tomatoes. Top with sour cream and/or taco sauce, if desired.

Yield: 10 tacos.


SAUCY ITALIAN PORK CHOPS

4 bone-in pork chops (1-1/2 lb.) 3/4-inch thick
16 oz. pkg. frozen mixed vegetables
1 tsp. dried oregano leaves
1/4 cup Kraft light balsamic vinaigrette dressing
14-1/2 oz. can Italian-style diced tomatoes, undrained
1 cup Kraft shredded mozzarella cheese

1. Heat large skillet sprayed with cooking spray on medium-high heat. Add chops and vegetables; cook 2 minutes or until bottoms of chops are browned. Turn chops over.

2. Sprinkle with oregano; drizzle with dressing. Cover with tomatoes. Bring to boil; cover. Reduce heat to low; simmer 12 minutes or until chops are cooked through (160F); stirring occasionally.

3. Sprinkle with cheese.

Serving Suggestion:
Serve with 3 cups hot cooked long-grain white rice.

Source: Kraftfoods.com


QUICK & EASY SAUSAGE ROTINI

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
15 oz. can diced tomatoes, undrained
1 cup chopped onions (about 1 medium)
1/4 cup Kraft Balsamic Vinaigrette dressing
3/4 cup Kraft shredded Mozzarella cheese, divided

1. Cook pasta as directed on package.

2. Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 minutes or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing. Cook 5 minutes or until onions are crisp-tender, stirring occasionally.

3. Drain pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.

How To Cut Sausage Easily:
Use clean kitchen scissors to easily cut sausage into pieces.

Source: Kraftfoods.com


SESAME CHICKEN STIR-FRY

1 Tbs. sesame oil
4 boneless, skinless chicken breast halves (about 5 oz. each), thinly sliced
1 tsp. Chinese 5-spice powder
2 cups fresh green beans
1 cup shredded carrots (about 2 medium)
1 red bell pepper, deseeded and cut into thin strips
1/2 cup Teriyaki baste-and-glaze or stir-fry sauce
1 Tbs. sesame seeds

1. Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet. Sprinkle the chicken with the five-spice powder. Cook the chicken, stirring, until golden brown and cooked through, 6 to 8 minutes. Transfer to a plate. Keep warm.

2. Add the beans, carrots and bell pepper to the skillet. Stir-fry until crisp-tender, 5 to 7 minutes.

3. Add the Teriyaki sauce, sesame seeds and cooked chicken. Stir-fry until heated through and slightly thickened, 2 to 3 minutes longer. Serve immediately.

Source: cookingvillage.com


BAKED POTATO SOUP

5 large baking potatoes
1/4 cup butter or margarine
1 medium onion, chopped
1/3 cup flour
1 quart half-and-half
3 cups milk
1 tsp. salt
1/4 tsp. pepper (white is preferred)

TOPPING:
2 cups (8 oz.) shredded cheddar cheese
8 bacon slices, cooked crisp and crumbled

1. Bake the potatoes in a conventional or microwave oven. Peel and coarsely mash with a fork. In a large Dutch oven heat butter. Add onions and saute until translucent. Add flour and stir over heat for a minute.

2. Slowly stir in half-and-half, whisking to keep mixture smooth. Reduce heat to low, add milk, salt and pepper, stirring regularly. Add potatoes and cook until thoroughly heated. Garnish each serving with grated cheese and bacon crumbled.

Makes about 12 cups.

Source: The TexasCook


CINNAMON MELTAWAY COOKIES

1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 teaspoons vanilla extract
1 tablespoon honey
2 1/3 cup flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup cinnamon chips

Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradually to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.

Makes 2 dozen.


BEEF RIBS IN RED GRAVY

These will blow your mind! Plan ahead, begin early and take your time cooking these ribs.

2 large racks of meaty beef ribs (3-4 lbs. each rack)
Salt
Freshly ground black pepper
2 tsp. liquid crab boil
14 oz. bottle ketchup
12 oz. bottle dark beer, room temp.
1 Tbs. molasses
1 Tbs. Creole or whole grain mustard
1 Tbs. chopped garlic
1/2 cup chopped onions
1/4 cup brown sugar
Dash hot pepper sauce (or more to taste)
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 Tbs. peeled and grated fresh ginger
Pinch of freshly ground black pepper

1. Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water and add the crab boil. Over high heat, bring the liquid to a boil.

2. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and set aside to cool.

3. In a food processor blender fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse 2 or 3 times.

4. Heat oven to 325.

5. Place the ribs in a shallow roasting pan. Pour 3/4 of the pureed mixture over the ribs.

6. Place the ribs in the oven and roast the ribs uncover about 1 hour. Remove from the oven. Remove ribs from the pan to a platter and set aside.

7. Pour pan drippings into the remaining pureed mixture. Return ribs to the pan; pour mixture over the ribs and return to the oven. Roast for 1 to 1-1/2 hours or until the ribs are tender, basting occasionally with the pan gravy.

8. Carefully slice into individual ribs and serve with the pan gravy.


IMPOSSIBLE LASAGNA PIE

1/2 C. creamed cottage cheese
1 lb. ground beef
1 C. shredded Mozzarella cheese
1/2 t. salt
1/2 t. dried oregano
1 can tomato paste
1 C. milk
2 eggs
1/2 C. Bisquick

Spread cottage cheese in greased 9" pie plate. Cook ground beef; drain. Stir in 1/2 C. of the Mozzarella cheese, salt, oregano and tomato paste, spoon over cottage cheese. Stir milk, eggs and baking mix with fork until blended. Pour into plate.

Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes or until melted.


TUNA-POTATO SALAD

1 cup tuna
1 cup chopped hard-boiled eggs
1 1/2 cups diced potatoes, cooked
1 1/2 cup mayonnaise
1/4 cup black olives
salt and pepper to taste
1/4 cup mustard (Dijon is fantastic!)

This one is a great light supper served cold on a warm summer evening, and works great on sandwiches. Just mix all of the ingredients together.


CHOCOLATE CHIP BROWNIE CAKE

1/2 cup butter
3-1/2 cups semi-sweet chocolate chips
1-1/2 cups flour
1 tsp. Baking soda
1 1/2 cups sugar
1 Tbs. Vanilla
1/4 cup hot water
4 eggs

Melt butter and 2 cups chocolate chips together. In a small bowl mix flour and baking soda together. Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer add vanilla and gradually add water. Add eggs one at a time and beat after each addition. With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips. Pour into a greased 10 inch round pan. Bake at 325 for 35 to 45 minutes. Cool. Store in refrigerator.


QUICK RED BEANS & RICE

We make a big batch of this on lazy summer days. We get it going, let it boil while we play outside in the late afternoon, then come inside for a delicious meal! This recipe makes a ton of leftovers.

Ingredients
4 cups dry read beans
2 quarts water
1 pound sliced Andouille sausage (optional)
1 large onion, chopped
1 bay leaf
1 teaspoon black pepper
4 cups rice

Directions
Soak the beans overnight in cold water, then drain. Add all ingredients but rice, then boil it for two hours (slow boil). When there's about half an hour left, add 3 cups water and the rice, bring it back to a low boil. Stir it about every twenty minutes or so after adding the rice. Serve!


BERRY GOOD SALAD

4 cups torn salad greens
1 can mandarin oranges, drained
1 cup fresh raspberries
1 cup Mozzarella cheese, shredded
1/4 cup sliced almonds, toasted
1/4 cup Olive Oil & Raspberry Vinaigrette

1) Combine all ingredients except dressing in large bowl.

2) Drizzle with dressing just before serving. Toss to coat.


SOUR CREAM YEAST ROLLS
 
2 1/2 to 3 cups flour
2 tbsp sugar
1 pkg (1/4 oz.) active dry yeast
1 tsp salt
1 cup sour cream
1/4 cup water
3 tbsp butter, divided
1 egg
 
In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt.  In a small saucepan, heat the sour cream, water, and 2 tbsp butter to 120-130.  Add to the dry ingredients.  Beat on medium speed for 2 minutes.  Add the egg and 1/2 cup flour.  Beat for 2 minutes longer.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface.  Knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl.  Turn once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch the dough down.  Turn onto a lightly floured surface.  Divide into 12 pieces.  Shape each into a ball.  Place in a greased 13 x 9 inch baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake at 375 F for 25-30 minutes or until golden brown.  Melt the remaining butter.  Brush over the rolls.  Remove from the pan to a wire rack.

Makes 1 dozen

Source:  Taste Of Home


BROILED CATFISH

2 T olive oil
1 T parsley, finely chopped
1/2 c lemon juice
2 cloves garlic, chopped (or 1/2 t dried)
1 c white wine
1/8 t black or white pepper
1 lb boneless catfish, cleaned

Mix the oil, parsley, lemon juice, garlic, wine, and pepper in a non-metallic bowl. Put the catfish into the marinade and refrigerate for at least two hours.

Preheat the broiler and brush the hot rack with the marinade. Broil close to the heat for approximately 5 minutes until the fish flakes when touched with a fork.


CHICKEN SPAGHETTI

Ingredients

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation

First, fill a pot with water. And put it on the stove to boil. Rinse the chicken thoroughly with cold water. Throw the chicken into the pot. And bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

Chop vegetables to fine dice. Drain and dice a 4 oz jar of pimentos. Break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. Next, take the cooked chicken pieces out of the pot. Turn heat to high. Then dip a measuring cup into the pot and retrieve 2 cups of broth. Now dump the spaghetti pieces into the boiling chicken broth to cook.

Allow the spaghetti to cook for several minutes, until al dente. When it’s ready, drain the spaghetti and set aside.

When chicken is cool enough to handle, pick meat off bones. You will need about 2 cups (packed). Save remaining chicken for another meal.

Now, place the cooked spaghetti into a large mixing bowl. Add the chicken…And 2 cans of Cream of Mushroom soup. Now add the diced green pepper, onion, and pimentos…And 2 cups grated sharp cheddar cheese. Now add 1 teaspoon Lawry’s Seasoned Salt… A generous sprinkling of black pepper (fresh ground is great, too)… And 1/8 to 1/4 teaspoon Cayenne Pepper, but only if you like a little spiciness in your food. I add Cayenne because I think it makes the dish a little more interesting, but it’s also good without it.  Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne. Place mixture into a casserole pan. Any shape will do. And top with an additional 1 cup of grated sharp cheddar. At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or go ahead and bake it now at 350 degrees for 35 to 45 minutes until hot & bubbly.

Source: Adapted from The Pioneer Woman Cooks


STUFFED CHICKEN BREASTS

Makes 2 servings

2 lg. chicken cutlets (about 2/3 lb.)
1/4 c. chopped onion
3 tbsp. chopped green pepper
2 cloves garlic, minced
2 tbsp. butter or margarine, melted
2/3 c. herb seasoned stuffing mix
1/3 c. water
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine, melted
1/2 c. cream of chicken soup
4 tbsp. dry white wine
1 tbsp. herb seasoned stuffing mix
Chopped fresh parsley (optional)

1. Flatten chicken breasts to 1/4 inch thickness, set aside.

2. Saute' onion, green pepper, and garlic in 2 tablespoons butter.

3. Stir in 2/3 cup stuffing mix, water, salt and pepper.

4. Spread stuffing mixture evenly on each chicken breast, leaving 1/2 inch margin on all sides. Fold short ends of chicken over stuffing; roll up, beginning with one unfolded side. Secure with wooden picks.

5. Brown chicken in 2 tablespoons butter. Place in 9 inch pie plate.

6. Combine soup and wine; pour over chicken. Sprinkle with 1 tablespoon herb seasoned stuffing mix. Cover with aluminum foil; bake at 325 degrees for 50 minutes. Garnish, parsley.

Chicken can be frozen for later date after step 5; defrost and proceed with step 6.


DAVE'S BANANA BLUEBERRY MUFFINS

Yield: 1 dozen

Ingredients:
3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup fresh or frozen blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup all-purpose flour

Instructions:
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for 20 minutes.

Source: 1870 Wedgwood Bed & Breakfast Inn of New Hope, PA.


ROAST BEEF AND CREAM CHEESE ROLLS

3 large flour tortillas
1/2 cup reduced-fat cream cheese
1/2 cup fat-free cream cheese
9 slices deli roast beef
1 (8 ounce) can mild green chilis
2 cups alfalfa sprouts or radish sprouts
 
Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3 of the cream cheese mixture on each tortilla and top with 3 slices of roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on top of the roast beef. Tightly roll each tortilla and place seam side down on a cutting board. Using a serrated knife, slice each tortilla into 6 slices.
 
Makes 6 Servings
Serving Size: 3 slices
 
Nutrients per serving:
Calories: 204
Total fat: 6 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 15 mg
Sodium: 473 mg
Carbohydrate: 26 grams (51% of calories)
Protein: 11 grams (21% of calories)
Dietary fiber: 2 grams


BROCCOLI VEGETABLE DIP

2 cups (16 oz.) sour cream
10 oz. pkg. frozen chopped broccoli, thawed and well drained
1/2 cup mayonnaise
1 envelope vegetable soup mix
Crackers or raw vegetables

In a bowl, combine sour cream, broccoli, mayonnaise, and soup mix, mix well. Cover and refrigerate for 3 hours. Serve with crackers or vegetables.

Makes 3-1/2 cups.


CROCKPOT GOLDEN MUSHROOM ROAST

1 cup mushroom pieces
1 cup Campbell's golden cream of mushroom soup
1 pkg. Lipton onion soup mix
4 to 5 lb. beef roast

Place mushroom pieces, soup and soup mix in slow cooker and stir to mix well. Add beef roast. Cover and cook on low 8 to 10 hours.


CRISPY RANCH CHICKEN

4 boneless skinless chicken breasts
1 oz. pkg. ranch dressing mix
2 cups crispy rice cereal
1/4 cup grated Parmesan cheese
2 egg whites, beaten
2 Tbs. light butter, optional

Mix rice cereal, ranch mix and Parmesan cheese together in bowl. Dip chicken in egg whites, then in the cereal mixture to coat evenly. Arrange chicken on greased baking sheet. Bake until golden, 30 to 35 minutes.


CORNBREAD HAMBURGER PIE

1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1/4 cup salsa
2 Tbs. ketchup
1 Tbs. steak sauce
8-1/2 oz. pkg. corn muffin mix
Minced fresh parsley, optional

In a 10-inch oven-proof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce, if desired. Meanwhile, prepare cornbread batter according to package directions; let stand for 2 minutes. Spoon over beef mixture. Bake at 400 for 15 minutes or lightly browned.

Yields: 4 to 6 servings.

Source: The Parkersburg News and Sentinel - 2007 Cookbook


ALMOND RICE PILAF

3/4 cup chopped onion
1/2 cup slivered almonds
1 Tbs. butter or margarine
2 cups chicken broth
2 cups uncooked instant rice

In a saucepan, saute onion and almonds in butter until the onions are tender and the almonds lightly brown. Add broth and bring to a boil. Stir in rice and cover. Remove from heat and let stand 5 to 8 minutes or until liquid is absorbed.


ZUCCHINI AND TOMATO SALAD

½ cup raw diced zucchini
½ cup diced tomato
1/4 cup mayonnaise
1 Tbsp chopped chives
1 tsp prepared mustard
½ tsp salt
1/8 tsp pepper
Crisp Mixed Salad Greens

1) In medium bowl combine all ingredients except salad greens. Mix gently.

2) Refrigerate at least one hour.

3) Serve on salad greens.