Yogurt Dressing

2 cups Dannon® plain yogurt
4 chopped fresh mint or 1/4 tsp. dried dill
1/8 tsp Tabasco® pepper sauce

In small bowl combine all the ingredients and cover; refrigerate.

Make 2 cups dressing

Rosy Cucumber Dressing

½ cup Heinz® Chili Sauce
½ cup mayonnaise or salad dressing
½ cup coarsely shredded unpeeled cucumber, drained
1 tbsp. grated onion

In small bowl, combine chili sauce, mayonnaise, cucumber and onion. Cover;
chill several hours to blend flavors. Serve over mixed salad greens.

Makes 1½ cups

Italian Herb Dressing

2/3 cup olive oil
1/3 cup gourmet wine vinegar
1 garlic, sliced
1 tsp dry mustard
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried red pepper

Mix all ingredients with a whisk. Chill to blend flavors. Remove garlic and
stir again before serving over tossed green salads.

Makes 1 cup dressing.

Family French Dressing

1/2 cup Hunt's® Ketchup
1/2 cup vegetable or olive oil
1/4 cup apple cider vinegar
1 tbsp confectioners’ sugar
1 garlic, sliced
1/4 tsp. salt

Combine all ingredients with a whisk. Chill to blend flavors. Remove garlic,
stirring again before serving over tossed green salad.

Makes 1¼ cups dressing

Creamed Corn Chowder

6 slices Oscar Mayer® bacon, cut in 1/2" pieces
1/2 cup chopped onion
1/3 cup chopped green onion
1/3 cup bell pepper
2 (17oz each) cans Del Monte® cream style sweet corn
2 13oz cans College Inn® chicken broth
1/8 tsp. while pepper

In large saucepan over medium-high heat, cook bacon until crisp; remove and
crumble bacon. Pour off all but 2 tbsp of bacon fat. . Cook onion and bell
pepper in reserved fat for 3 minutes. Add corn, chicken broth and
pepper. Heat to boiling point; reduce heat; cover and simmer 15 minutes.

Serve chowder garnished with bacon.

Makes 6 servings

Chilled Avocado Soup

3 small onion slices, each ¼” thick, divided
1 14oz. can chicken broth
½ cup plain yogurt
1½ tbsp. lemon juice
1 large ripe avocado, halved and pitted
3 to 5 drops hot pepper sauce
Salt and white pepper
¼ cup finely chopped tomatoes
¼ cup finely chopped cucumber
Cilantro springs for garnish
Additional chopped tomatoes and cucumbers for garnish

Place 1 onion slice, chicken broth, yogurt and lemon juice in blender or food
processor; process until well blended. Remove pulp from avocado; spoon
into blender. Process until smooth. Pour into medium container with tight
fitting lid. Add hot pepper sauce and salt and pepper to taste.

Finely chop the remaining 2 onion slices; add to soup. Stir in tomato and
cucumber. Cover and refrigerate 2 hours or up to 24 hours. Serve in
individual bowls. Garnish with cilantro and additional chopped tomato and
cucumber, if desired.

Makes 6 servings

Chili Soup Jarlesberg

1 lb. beef round steak, diced
2 tbsp. oil
2 cans (14oz. each) ready to serve beef broth
1 15oz. can dark red kidney beans
114oz. tomatoes, chopped, undrained
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 large onion, chopped
1 large garlic, minced
3¼ tsp. chili powder
¼ tsp. cumin
1½ cups shredded Jarlsberg cheese
¼ cup margarine, softened
1 small garlic minced
12 Kavli® Norwegian Thick-Style Crispbreads

Brown beef in hot oil in large, deep saucepan over medium high heat. Add broth.
Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour.
Add beans, tomatoes, peppers, onion, large garlic, 3 tsp. of chili powder
and cumin. Simmer, covered for 30 minutes. Gradually blend in ½ cup
of cheese. Heat just until cheese melts.

Blend margarine small garlic and remaining chili powder in small bowl. Spread
on crispbreads; arrange on cookie sheet. Bake in oven at 375° for several
minutes or until margarine is melted. Sprinkle with ½ cup of the cheese.
Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining cheese. Serve with crispbereads.

Makes 6 servings.

Chicken Noodle Soup

1 46oz can Swanson® chicken broth
1/2 lb boneless chicken, cut in bite size pieces
1½ cups uncooked egg medium egg noodles
1 cup sliced carrot
1/2 cup chopped onion
1/3 cup diced celery

In large saucepan, heat chicken broth, chicken, noodles, carrots, onion, and
celery. Bring to boiling, reduce heat and simmer 20 minutes or until
chicken is cooked and noodles are cooked.

8 servings

Chicken Cilantro Bisque

6oz. boneless, skinless chicken breasts, cut into chunks
2½ cups chicken broth
½ cup cilantro leaves
½ cup sliced green onions
¼ cup sliced celery
1 large garlic, minced
½ tsp. cumin
1/3 cup flour
1 12oz. Carnation® Evaporated Milk

In large saucepan, combine chicken, broth, cilantro, green onions, celery,
garlic and cumin. Heat to boiling: reduce heat and boil gently, covered
for 15 minutes. Pour soup into blender. Add flour. Cover and blend,
starting at low speed until smooth. Pour mixture back into saucepan. Cook
over medium heat; stirring constantly until mixture comes to a boil and
thickens. Remove from heat. Gradually stir in milk. Reheat just to serving
temperature. Do not boil Garnish as desired.

Makes 4 servings

Boston Fish Chowder

4 slices Oscar Mayer® bacon
1/2 cup celery chopped
1/2 cup chopped onion
1 garlic, finely chopped
1/4 cup flour
4 cups water
2 tbsp Wyler's® chicken bouillon
1½ cups pared and cubed potatoes
1 lb fish fillets, fresh or frozen, thawed cut into bite-size pieces
2 cups Deans® half and half

In large saucepan, cook bacon until crisp; remove and crumble. In drippings,
cook celery, onion and garlic until tender. Stir in flour. Gradually add
water and bouillon, stirring until smooth and well blended. Bring to boiling.
Add potatoes. Reduce heat and continue cooking 10 minutes. Stir in fish;
cook 15 minutes longer. Add cream and heat thoroughly. DO NOT BOIL.

Garnish with bacon. Refrigerate leftovers

Make about 2 quarts.

Bouillabaisse

6 green onions, thinly sliced
½ cup chopped green pepper
1 garlic, minced
2 tbsp. minced parsley
2 tbsp. olive oil
1 14oz. can stewed or whole tomatoes
1 cup red wine
¾ tsp. thyme
¼ tsp. rosemary
¼ tsp. Tabasco® Sauce
1 16oz. can mixed vegetables
1 7oz. can tuna, drained and flaked
1 6oz. can crabmeat, flaked
1 4oz. can shrimp, rinsed and drained

In large saucepan, cook onions, green pepper, garlic and parsley in oil over
medium heat until tender. Add tomatoes, wine and seasonings. Simmer 10
minutes. Add vegetables and seafood. Simmer 10 minutes more or until
heated through.

Makes 6 to 8 servings

Broccoil Cheese Soup

1/2 cup chopped onion
1/4 cup margarine
1/4 cup flour
3 cups water
2 (10oz each) pkgs. Birds Eye® or Green Giant® frozen chopped broccoli, thawed and well drained
4 tsp. Knorr® chicken bouillon
1 tsp Worcestershire sauce
3 cups Sargento® Shredded Cheddar Cheese
2 cups half and half.

In large saucepan, sauté onion in margarine until tender. Stir in flour.
Gradually stir in water, then broccoli, bouillon and Worcestershire sauce.
Over medium heat, continue cooking and stir until thickened and
broccoli is tender, about 10 minutes. Add cheese and half and half. Cook
and stir until cheese is melted and soup is hot. Do not boil.

Makes 2 quarts

Black Bean Soup with Rice and Sherry

1 cup dry black beans, rinsed
4 cups beef broth
4 cups chicken broth
½ lb. smoked ham hock
1 large yellow onion, sliced
1 carrot, sliced
4 sprigs parsley
2 garlics
1 tsp. thyme
Salt and pepper to taste
3 cups hot cooked rice
½ cup dry sherry
1 small red onion, chopped

Place beans in large bowl. Cover with water; soak overnight. Drain beans;
discard water. Place beans in large stockpot. Add broths, ham hock, yellow
onion, carrot, parsley, garlic and thyme. Bring to a boil over high heat.
Reduce heat to low. Cover and simmer 6 to 8 hours, stirring occasionally.

Strain soup into large saucepan, reserving bean mixture and discarding ham
hock. Puree bean mixture in batches, in blender or food processor. Stir
bean mixture into broth. Cook over low heat 2 hours more, stirring occasionally.

Season to taste with salt and pepper. Ladle soup into bowls. Top with rice,
sherry and red onion.

Makes 6 servings

Bistro Burgundy Stew

1 lb. sirloin beef, cut into 1½” pieces
3 tbsp. flour
6 slices bacon, cut into 1” pieces
2 garlic, minced
3 carrots, peeled and cut into 1” pieces
¾ cup Burgundy or other dry red wine
½ cup Grey Poupon® Dijon Mustard
12 small mushrooms
1½ cups scallions, cut into 1½” pieces

Coat beef with flour; set aside. In large skillet, over medium heat, cook
bacon until just done; pour off excess fat. Add beef and garlic; cook until
browned. Add carrots, wine and mustard; cover. Simmer 30 minutes or
until carrots are tender, stirring occasionally. Stir in mushrooms and
scallions; cook 10 minutes more, stirring occasionally.

Makes 6 servings

Beef Barley Vegetable Soup

1 lb beef shanks, cracked
7 cups water*
1 14oz can Hunt's® or Red Gold® stewed tomatoes
3/4 cup chopped onion
2 tbsp Wyler's® Beef Flavor Instant Bouillon*
1/2 tsp. basil
1 bay leaf
1/2 cup barley
3 medium carrots, pared and chopped
1½ cups chopped celery

In large pot., combine shanks, water, tomatoes, onion bouillon, basil and bay
leaf. Bring to boiling. Reduce heat and cover and simmer for 1 hour. Remove
shanks from stock and cut meat into 1/2" pieces. Skim the stock. Return
meat to the stock and add barley. Bring to a boiling. Reduce heat and simmer
for 30 minutes. Add carrots and celery and cook 30 minutes more.
Remove bay leaf.

Refrigerate leftovers.

Makes 2½ quarts
*May substitute beef broth for water if don't have beef bouillon.

Bean Soup Santa Fe

1¼ cups dry black beans
½ cup dry pinto beans
6 cups water
1 14oz. can beef broth
1 14oz. can stewed tomatoes, undrained
1½ cups water
1 pkg. Lawry’s® Spices & Seasonings for Fajitas
2 tbsp. minced onion
1 tsp. parsley

In Dutch oven, soak black beans and pinto beans in 6 cups of water for 1 hour.
Bring to a boil; reduce heat, cover and simmer 1 hour. Drain beans and
rinse. Return to Dutch oven, add remaining ingredients. Bring to a boil;
reduce heat, cover and simmer 1 hour.

Makes 4 servings

Asparagus Seafood Soup

3 cans (10 oz each) Swanson® or College Inn® Chicken Broth
2 thin slices of fresh ginger
2 cups diagonally sliced asparagus pieces
1/4 cup sliced green onion
3 tbsp rice vinegar
1/4 tsp. crushed red pepper
1 8 to 12oz pkg. lump crabmeat chunks

Bring chicken broth and ginger to a boil in large saucepan. Add asparagus,
green onions, vinegar and crushed pepper. Simmer 5 minutes or until asparagus
is crisp tender. Add crabmeat and simmer 5 minutes or until seafood is
hot. Remove and discard ginger.

Serve hot

Makes 4 servings

Arizona Turkey Soup

5 medium carrots cut into thick slices
1 large onion, cut into 1/2" pieces
3 tbsp olive oil
1 lb sliced turkey breast, cut into 1" strips
1 tsp garlic powder
3 tbsp. flour
8 small red potatoes cut into cubes
1 10oz. pkg Green Giant® frozen peas, thawed
8 oz sliced fresh mushroom
1 pkg Lawry's® or McCormick's® Chili Seasoning mix
1 cup beef broth
1 can Contadina® tomato sauce

In large skillet, sauté carrots and onion in oil until tender. Stir turkey
strip and garlic powder and cook 3 minutes or until turkey is just browned.
Stir in flour. Bring to boil; reduce heat, cover and simmer 40 to 50
minutes or until potatoes are tender. Let stand 5 minutes before serving.

Makes 8 to 10 servings

Albondingas Soup

1 lb. ground beef
¼ cup seasoned dry bread crumbs
2 tbsp. minced onion
2 tbsp. water
1 egg
½ tsp. salt
¾ tsp. Tabasco® pepper sauce
1 large green pepper
2 tbsp. olive oil
1 medium onion, chopped
1 garlic, minced
4 cups beef broth
1 16oz. can tomatoes, undrained
¼ tsp. saffron

In medium bowl, combine beef, crumbs, minced onion, water, egg, salt and ¼ tsp.
of Tabasco®; mix well. Shape into 1” balls. Cover; refrigerate.
Coarsely chopped enough green pepper to yield ½ cup; cut remainder into
thin strips for garnish.

In large saucepot, heat oil; cook chopped pepper, chopped onion and garlic
3 minutes or until tender. Stir in broth, tomatoes, saffron and remaining
Tabasco®. Bring to a boil, reduce heat and simmer uncovered 30 minutes;
stir occasionally. Add meatballs, simmer covered 20 minutes longer or until
meatballs are cooked.

Garnish with green pepper strips.

Wild Rice Soup

2 cups water
1/2 cups Uncle Ben's® uncooked wild rice
1/2 tsp. salt
3 tbsp. margarine
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/3 cup chopped onion
1 garlic, minced
2 tbsp flour
1½ tsp. Wyler's® Instant Chicken Bouillon
1/2 tsp. salt
1/8 tsp. white pepper
3/4 cup fully cooked ham, cubed
1 medium carrot, chopped
2 tbsp snipped fresh parsley
2 cups milk
2 cups Deans® half and half

In 2 qt saucepan combine water, rice and salt. Heat to boiling, reduce heat
and simmer 30 minutes or until tender. Drain in colander and set aside.

In the saucepan melt margarine and add bell pepper, celery, onion and garlic.
Cook and stir over medium heat, 7 minutes or until tender. Stir in flour,
bouillon, salt and paper. Add cooked rice, ham, carrot, parsley, milk and
half and half. Cook 20 minutes or until very hot, stirring occasionally.

Serve hot. Refrigerate leftover soup

4 to 6 servings

Turkey Wild Rice-Pumpkin Soup

2 tbsp margarine
1/2 cup chopped onion
1/2 cup sliced celery
4 cups Swanson® chicken broth
1 16oz. can Libby® pumpkin
2 cups Butterball® cooked turkey breast, cubed
2 cups cooked wild rice
1 cup Deans® half and half
1 tsp. Lawry's® Seasoned Salt or Morton® Saltsalt
1/3 tsp. cinnamon

Cook and stir margarine, onions and celery in large saucepan over medium heat
until crisp tender.

Add broth and pumpkin. Bring to boiling, reduce heat and simmer 5 minutes.
Stir in turkey, rice and half and half, salt and cinnamon. Heat thoroughly
until hot – Do not boil.

Makes 8 servings

Turkey Barley Soup

2 quarts chicken or turkey stock
2 medium onions, chopped
½ cup carrots
½ cup sliced celery
½ cup uncooked barley, rinsed
4 sprigs parsley
1 bay leaf
1 tsp. salt
½ tsp. poultry seasoning
1 16oz. can tomatoes
2 cups cubed cooked turkey
¼ tsp. Tabasco® pepper sauce
2 tbsp. chopped parsley, optional

In large saucepot, combine chicken stock, onions, carrots, celery, barley,
parsley, bay leaf, salt and poultry seasoning. Cover; bring to a boil.
Reduce heat; simmer 45 minutes or until barley is tender. Add tomatoes,
turkey and Tabasco®. Cook until heated through. Remove bay. Garnish with
chopped parsley, if desired.

Makes 8 servings

Tortilla Soup

1/2 cup chopped onion
1/2 tsp cumin
1 tbsp margarine
2 (13½oz each) cans College Inn® chicken broth
1 can Del Monte® Whole Kernel Sweet Corn, undrained
2 tbsp chopped parsley
2 cups broken tortilla chips
1 cup Monterrey Jack cheese, shredded

In med saucepan over medium- high heat, cook onion and cumin in margarine for
2 to 3 minutes or until tender. Stir in broth, corn and parsley. Heat to
a boiling point, reduce heat. Cover; and simmer 10 minutes

Meanwhile, arrange tortillas chips, cheese and in individual serving bowls.
Ladle hot soup into bowl Serve immediately

Tortellini Soup

2 garlics, crushed
1 tbsp margarine
2 (13oz each) cans Swanson® chicken broth
1 8oz pkg. Buitoni® Frozen or Fresh Cheese Tortellini
1 16oz pkg. Birds Eye® frozen chopped spinach
1 14oz can Hunt's® or Red Gold® stewed tomatoes, undrained and cut up
Kraft® 100% Grated Parmesan Cheese

In large saucepan, cook garlic in margarine 2 minutes. Add broth and tortellini.
Heat to boiling, reduce heat to simmer for 10 minutes. Add spinach and
tomatoes. Simmer 5 minutes more or until thoroughly heated.

Serve with cheese

Makes 6 servings

Texas Fajita Chili

1¼ cups chopped onion
1 cup chopped green bell pepper
1 tbsp vegetable oil
2 cans (15oz each) kidney beans, drained
1 lb shredded cooked pork or beef
1 14oz can Hunt® whole peeled tomatoes, undrained and cut up
1 cup Lawry's® Fajitas Skillet® Sauce
1 7oz can Del Monte® whole kernel corn, drained
1/2 cup tomato juice or cooking wine
1½ tsp. chili powder
Grated Monterey Jack cheese and sour cream

In large skillet, sauté onion and bell pepper in oil for 10 minutes or until
tender. Stir in kidney beans, shredded meat tomatoes, Fajitas Sauce, corn,
tomato juice or wine and chili powder. Bring mixture to boiling;
reduce heat, cover and simmer 20 minutes.

Serve in individual bowls. Sprinkle with grated Monterey Jack cheese or/and
dollop with sour cream, if desired.

6 servings

Tex-Mex Two-Bean Chili

2 tbsp. olive oil
1 cup chopped onion
1 cup chopped green pepper
2 large garlics, pressed
1 lb lean stew meat, cut into cubes
1/2 lb bulk hot Italian sausage
1 15oz can Contadina® Tomato Puree
1 14.5 oz can College Inn® beef broth
1¼ cups water
1 6oz can Contadina® tomato paste
1/2 cup diced green chilies
3 tbsp. chili powder
1½ tsp. cumin
1 tsp. salt
1 tsp. sugar
1 tsp. oregano
1 15oz can Goya® pinto beans, rinsed and drained
1 15oz can Goya® kidney beans, rinsed and drained

In a large saucepan, heat oil; and add onion, green pepper and garlic. Sauté
for 3 to 4 minutes or until tender. Add stew meat and sausage, stirring to
crumble; cook for 5 to 6 minutes. . Blend in puree, broth water, tomato
paste, green chilies, chili powder, cumin, salt, and sugar. Bring to boiling.
Reduce heat; simmer, uncovered, 1½ hours, stirring occasionally.
Mix in beans. Cover and simmer additional 30 minutes.

6 servings

Sopa de Sonora

7 cups water
1 cup dry pinto beans rinsed
1 lb boneless lean pork shoulder, trimmed cut into 1" cubes
1 tsp. oil
1 14oz can College Inn® beef broth
1/2 onion, diced
1/4 tsp. garlic powder
1 package Lawrys® chili seasoning mix
2 cups thinly sliced carrots

Place 3 cups of water and beans in 3 qt saucepan. Bring to boiling over high
heat. Boil 2 minutes. Remove from heat, cover and let stand 1 hour.
Drain beans; discard water.

Brown pork in hot oil in a large skillet over medium-high heat. Add beans,
remaining water, broth, onion, garlic, powder and chili seasoning. Bring
to boiling, reduce heat to low heat. Cover and simmer for 1½ hours. Add
carrots; simmer, covered 30 minutes or until carrots are tender. Season to taste.

Ladle into bowls. Serve with additional minced onion, chopped fresh cilantro
and lime wedges as garnishes, if desired.

Seafood Gumbo

½ cup chopped onion
½ chopped green pepper
½ sliced fresh mushrooms
1 garlic, minced
2 tbsp. margarine
1 28oz. can tomatoes, undrained
2 cups chicken broth
½ to ¾ tsp. red pepper
½ tsp. thyme
½ tsp. basil
¾ lb. white fish, cut into 1” pieces
½ lb. peeled, deveined shrimp
3 cups hot cooked rice

Cook onion green pepper, mushrooms, and garlic in margarine in large saucepan
over medium high heat until tender crisp. Stir in tomatoes and juice,
broth, red pepper, thyme, and basil. Bring to a boil. Reduce heat simmer,
uncovered, 10 to 15 minutes. Stir in fish and shrimp; simmer until fish
flakes with fork, 5 to 8 minutes. Serve rice on top of gumbo.

Makes 6 servings

Seafood Bisque

2 tbsp olive oil
1 onion, finely chopped
3 lbs fresh baby artichokes, outer leaves removed, leaf tips trimmed and hearts
cut into quarters
2 cups Swanson® chicken broth
1/2 cup white wine
1 lb mixed shellfish (shrimp, crabmeat, scallops)
1 cup heavy cream
2 tbsp chopped parsley
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. white pepper

Heat oil in large saucepan, add onion and cook gently for 5 minutes or until
softened. Add artichokes, broth and wine. Cover and simmer 20 to 30 minutes
or until artichokes are tender and a leaf pulls away easily. Process
mixture in food processor until smooth. Return soup to saucepan. Stir
in fish, cream, parsley, salt, nutmeg and pepper. Simmer very gently, uncovered
over low heat 10 minutes. DO NOT BOIL or fish will become tough.

6 servings

Sausage Lentil Soup

1 10oz. Eckrich® Links Sausages, cut into ½” slices
½ cup chopped onion
½ cup sliced celery
1 clove garlic, minced
2 tbsp. oil
1 cup lentils, sorted, rinsed
6 cups water
3 tsp. beef bouillon
1 14oz. can whole tomatoes, undrained, cut up
2 tsp. lemon juice

Cook onion, carrots, celery and garlic in oil in Dutch oven over medium heat
5 minutes. Add lentils, water and bouillon Bring to a boil over high
heat. Reduce heat to low; cover and simmer 30 minutes or until lentils
are tender. Add sauge, tomatoes with juice to lentil mixture.
Simmer 10 minutes. Stir in lemon juice.

Makes 6 to 8 servings

Sausage Corn Chowder

1 8oz. pkg. Swift Premium Brown ‘n Serve Sausage Links, thawed, cut into 1/2” slices
2 cups cubed potatoes
¾ cup chopped onion
½ cup chopped celery
¼ cup water
1 12oz.can corn with red and green bell peppers
1 17oz. can cream-style corn
2 cups milk
1 tsp. salt
1/8 tsp. thyme
Dash white pepper

Cook potatoes, onion, celery and water in 2-qt. saucepot over medium heat 15 to
20 minutes or until vegetables are tender, stirring occasionally. Stir
in sausage, corn, cream-style corn, milk, salt, thyme and pepper. Cook 10 to
15 minutes longer or until hot, stirring constantly.

Santa Fe Stew Ole

1 tbsp. oil
1½ lbs. beef stew meat, cut into small bite-size pieces
1 28oz. can stewed tomatoes, undrained
2 medium carrots, sliced into ¼” pieces
1 medium onion, chopped
1 pkg. Lawry’s® Taco Spices & Seasonings
2 tbsp. diced green chiles
½ tsp. seasoned salt
¼ cup water
2 tbsp. flour
1 15oz. pinto beans, drained

In Dutch oven, heat oil; brown stew meat. Add tomatoes, carrots, onion, Spices
and Seasonings, green chiles and salt; blend well. Bring to a boil;
reduce heat, cover and simmer 40 minutes.

In small bowl, combine water and flour; blend well. Add to stew mixture. Add
pinto beans and simmer an additional 15 minutes. Serve with cornbread.

Makes 4 servings

Quick Garden Cheese Soup

1 cup sliced celery
1 cup chopped onion
2 tbsp. margarine
2/3 cup flour
4 cups water
2 tbsp. Knorr’s® Chicken Flavor Bouillon
¼ tsp. white pepper
2 cups frozen broccoli, cauliflower and carrot combination
1 cup frozen hash browns potatoes
3 cups milk or half and half
2½ cups Cheddar cheese

In Dutch oven, cook celery and onion in margarine until tender; stir in flour
until smooth gradually add water, then bouillon, pepper and vegetables;
bring to a boil. Reduce heat, cover and simmer 15 minutes. Add milk and
cheese; cook and stir until cheese melts and soup is hot ( DO NOT BOIL).
Refrigerate leftovers.

Make about 2 quarts

Quick Beef Soup

1½ lbs. ground beef
1 cup chopped onion
2 garlic, finely chopped
1 28oz. can tomatoes, undrained
6 cups water
6 beef bouillon cubes
¼ tsp. white pepper
½ cup uncooked orzo
1½ cups frozen peas, carrots, and corn vegetable blend
French bread, optional

Cook beef, onion and garlic in large saucepan over medium-high heat until beef
is brown, stirring to separate meat; drain fat.

Puree tomatoes with juice in covered blender or food processor Add pureed
tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a
boil; reduce heat to bowl. Simmer, uncovered, 20 minutes. Add orzo and
vegetables. Simmer 15 minutes more.

Serve with French bread.

Makes 6 servings

Octoberfest Sausage Soup

½ lb. Eckrich® Smoked Sausage
1 cup beef broth
1 cup chicken broth
1½ cups cubed potatoes
¼ cup coarsely chopped celery
¼ cup coarsely chopped onion
¼ cup coarsely chopped green bell pepper
2 tbsp. cornstarch, dissolved in 2 tbsp. water
1 cup shredded Swiss cheese
1 8oz. can sauerkraut, drained
2 cups half and half
2 green onions, sliced

Combine broths, celery, onion, green pepper and potato in large saucepan; bring
to a boil over high heat. Reduce heat to low; simmer until vegetables
are crisp-tender about 15 to 20 minutes. Add dissolved cornstarch;
cook and stir until soup thickens. Cut sausage into quarters lengthwise,
then cut crosswise into ¼” pieces. Add sausage, cheese, sauerkraut,
half and half and white pepper. Stir. Continue heating until mixture
is hot. DO NOT BOIL. Serve immediately. Garnish with green onions.

Makes 4 to 6 servings

Crisp Onion-Roasted Potatoes

1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
½ cup olive oil
¼ cup margarine, melted
1 tsp. thyme
1 tsp. marjoram
¼ tsp. white pepper
2 lb. potatoes cut into quarters

In shallow baking or roasting pan, thoroughly blend all the ingredients except
potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring
potatoes occasionally 60 minutes or until potatoes are tender and golden
brown. Garnish, if desired with chopped parsley.

Makes about 8 servings

Creamy Baked Mashed Potatoes

1 envelope Lipton® Recipe Secrets Vegetable Soup Mix
4 cups hot mashed potatoes
1 cup shredded Cheddar cheese
½ cup chopped green onions
1 egg slightly beaten
1/8 tsp. white pepper

In lightly greased 1½ qt. casserole, thoroughly combine all the ingredients
except ¼ cup of cheese. Bake at 375°for 40 minutes. Top with remaining
cheese and bake 5 minutes more or until cheese is melted.

Makes about 8 servings

Confetti Fried Rice

1 20oz. can Dole® Pineapple Chunks in Juice
3½ tsp. oil
1 egg, beaten
1 carrot, shredded
1 garlic, minced
4 cups cooked rice
1 8oz. can water chestnuts, chopped
4oz. cooked ham, julienne-cut
½ cup frozen peas, thawed
1/3 cup chopped green onions
¼ cup soy sauce
¼ tsp. ginger

Drain pineapple. Heat ½ tsp oil in wok or large skillet over low heat. Add egg
and swirl around bottom of work until egg sets in 6” pancake. Remove
and cool. Cut into 1/8” strips.

Heat remaining oil in wok over high heat. Stir-fry carrot and garlic about 1 minute
or until tender. Add rice, stirring until grains separate. Reduce heat
lightly. Stir in pineapple, chestnuts, ham, peas, onions, soy sauce and
ginger, increase heat and heat through. Gently stir in egg strips.

Makes 6 servings

Colorful Cauliflower Bake

1 cup Kellogg’s® All Bran Cereal
2 tbsp. margarine, melted
¼ tsp. garlic salt
¼ cup flour
½ tsp. salt
1/8 tsp. white pepper
1-1/3 cups milk
1 chicken bouillon cube
1 16oz. frozen, cut cauliflower, thawed, well drained
½ cup sliced green onions

Combine cereal, margarine and garlic salt; set aside.

In 3-qt. saucepan, combine flour, lat and pepper. Gradually add milk, mixing
until smooth, using a wire whip if necessary. Add bouillon. Cook, stirring
constantly over medium heat until bubbly and thickened. Remove from heat.

Add cauliflower and onions and mixing until combined. Spread evenly in 1½ qt.
serving dish. Sprinkle with cereal mixture. Bake at 350° about 20 minutes
or until thoroughly heated and sauce is bubbly.

Makes 6 servings.

NOTE: 3½ cups fresh cauliflower flowerets, cooked crisp-tender, may be
substituted for frozen cauliflowers.

Citrus Candied Sweet Potatoes

2 (16 to 18oz. each) cans sweet potatoes, drained
1¼ cups packed brown sugar
2 tbsp. cornstarch
¾ cup orange juice
¼ cup lemon juice
2 tbsp. margarine, melted

In 2-qt shallow baking dish, arrange sweet potatoes. In medium bowl, combine
sugar and cornstarch; add orange juice, lemon juice and margarine. Pour
over sweet potatoes. Bake at 350° for 50 to 55 minutes, basting occasionally
with sauce.

Makes 6 to 8 servings

Cheese and Bacon Potato Bake

1 13oz. can College Inn® Chicken or Beef Broth
5 medium potatoes, pared and thinly sliced
1 large onion, thinly sliced
6 slices bacon
3 tbsp. flour
1 cup shredded sharp Cheddar cheese

In medium saucepan, over medium high heat, heat broth to a boil; reduce heat.
Add potatoes and onion; over and simmer 5 minutes. Drain, reserving 1½ cups broth.

In skillet, over medium high heat, cook bacon until crisp. Remove and crumble
bacon. Pour off all but 2 tbsp. drippings. Gradually add reserved broth
and cook over medium heat, stirring constantly until thickened. Stir in
cheese until melted.

In greased 2 qt. baking dish, layer ½ each potatoes-onion mixture, sauce and
bacon. Repeat layers twice. Bake at 400° for 35 minutes or until done.

Makes 6 servings

Cheddar Sesame Garden Vegetables

½ cup evaporated milk
1 tbsp. plus 2 tsp. flour
¼ cup water
1 tsp. Dijon mustard
½ cup shredded Cheddar cheese
3 to 4 cups cooked fresh vegetables, drained**
1 tbsp. toasted sesame seeds

In small saucepan whisk small amount of milk into flour. Stir in remaining
milk with water and mustard. Cook over medium heat; stirring constantly,
until mixture comes to a boil and thickens. Add cheese; stir until melted.
Serve over vegetables. Sprinkle with sesame seeds.

Makes 2 servings

**Your choice of carrots, squash, broccoli, cauliflower and or asparagus.

Carrots in Orange Rice

1½ cups sliced carrots
½ cup orange juice
½ cup raisins, optional
1 cup Original Minute® Rice
½ tsp. grated orange rind

Cook carrots in medium saucepan with water to cover until tender, about 10 minutes.
Drain, reserving ¾ cup cooking liquid. Combine measured liquid, orange
juice and raisins in medium saucepan. Bring to boil. Stir in rice and
orange rind. Cover; remove from heat. Let stand 5 minutes. Stir in carrots.

Makes 4 servings

Crispened New Potatoes

1½ lbs. very small scrubbed new potatoes (about 12)
½ cup Quaker® Oat Bran hot cereal, uncooked
2 tbsp. grated Parmesan cheese
1 tbsp. snipped fresh parsley
½ tsp. dill weed
½ tsp. paprika

¼ cup milk
1 egg white, slightly beaten
1 tbsp. margarine, melted

Lightly spray 11 x 7 glass dish with cooking spray or oil lightly. Cook whole
potatoes in boiling water 15minutes. Drain; rinse in cold water.

In shallow dish, combine oat bran, cheese, herbs and paprika. In another shallow
dish, combine milk and egg white. Coat each potato in oat bran mixture;
shake off excess. Dip into egg white then coat again with oat bran mixture.

Place into prepared dish; drizzle with margarine. Cover; bake at 400° for
10 minutes. Uncover; bake and additional 10 minutes or until potatoes are tender.

Makes 4 servings

Brown Rice Royal

2 cups sliced fresh mushrooms
½ cup thinly sliced green onions
1 tbsp. oil
3 cups cooked brown rice, (cooked in beef broth)

Cook mushrooms and onions in oil in large skillet over medium high heat until
tender. Add rice. Stir until thoroughly heated.

Makes 6 servings

Broccoli and Pasta

1 10oz. pkg. frozen chopped broccoli
2 tbsp. oil
2 tbsp. chopped onion
1 tbsp. snipped fresh parsley
1 garlic, minced
¼ tsp. salt
1 cup cooked small shell macaroni
Grated Parmesan cheese

Cook broccoli according to package directions. Drain and set aside.

Heat oil in medium skillet. Add onion, parsley, and garlic. Cook over moderate
heat, stirring constantly, about 3 minutes or until onion is tender. Stir
in broccoli, salt. Cook stirring occasionally 2 to 3 minutes longer or
until heated through. Remove form heat. Stir in macaroni. Sprinklw with
Parmesan cheese. Serve immediately.

4 to 6 servings

Arroz Blanco

1 tbsp. margarine
½ cup chopped onion
2 garlic minced
1 cup uncooked regular rice
2 cups chicken broth.

Melt margarine in 2 to 3qt. saucepan over medium heat. Add onion and garlic;
cook until onion is tender. Add rice and broth. Bring to a boil; stir.
Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid
is absorbed. Fluff with fork.

Makes 6 servings

Apricot and Walnut Brown Rice

½ cup chopped onion
½ cup chopped celery
1 tsp margarine
3 cups cooked brown rice
2/3 cup coarsely chopped walnuts
¼ cup raisins, plumped*
2 tbsp snipped parsley
½ tsp. thyme
¼ tsp. salt
¼ tsp. sage
½ cup chicken broth

Cook onion and celery in margarine in large skillet over medium high heat until
tender crisp. Add rice, apricots, walnuts, raisins, parsley, thyme,
salt, sage and broth; transfer to 2-qt. baking dish. Bake in
covered baking dish at 375° for 15 to 20 minutes. (Stuffing may be baked
inside poultry.)

Makes 6 servings

*To plump raisins, cover with 1 cup boiling water. Let stand 1 to 2 minutes; drain.

Antipasto Rice

1½ cups water
½ cup tomato juice
1 cup uncooked regular rice
1 tsp. basil
1 tsp. oregano
½ tsp salt
1 14oz. can artichoke hearts, drained and quartered
1 7oz. jar roasted red peppers, drained and chopped
2 tbsp snipped parsley
2 tbsp. lemon juice
2 tbsp. grated Parmesan cheese

Combine water, tomato, rice, dried herbs and salt in 2 to 3 qt. saucepan.
Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes
or until rice tender and liquid is absorbed. Stir in artichokes, red peppers,
parsley, and lemon juice. Cook 5 minutes longer or until thoroughly
heated. Sprinkle with cheese

Makes 8 servings

Almond Brown Rice Stuffing

½ cup silvered almonds
2 tsp margarine
2 medium tart red apples, cored an diced
½ cup chopped onion
½ cup chopped celery
½ tsp poultry seasoning
¼ tsp thyme
3 cups cooked brown rice, cooked in chicken broth

Cook almonds in margarine in large skillet over medium high heat until golden
brown. Add apples, onion, celery, poultry seasoning, and thyme; cook
until vegetables are tender crisp. Stir in rice; cook until thoroughly heated.

Serve or use as stuffing for poultry or pork roast. Stuffing may be baked in
covered baking dish at 375° for 15 to 20 minutes.

Makes 6 servings

VARIATION:
For Mushroom Stuffing, add 2 cups sliced mushrooms; cook with apples, onion,
celery and seasonings.

For Raisin Stuffing, add ½ cup raisins, cook with apples, onion, celery and
seasonings.

Spicy Monterey Rice

2 cups water
1 cup uncooked long grain rice
1 tbsp. Wyler’s® or Steero® Chicken flavor Instant Bouillon
1 16oz. sour cream, at room temp.
1½ cups shredded Colby cheese
1 cup shredded Monterey Jack cheese
1 4oz. chopped green chilies, undrained
½ cup chopped red bell pepper

In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce
heat; cover and simmer 15 minutes or until rice is tender.

In large bowl, combine all ingredients except ½ cup Colby; mix well. Turn into
buttered 1½ qt. baking dish. Bake 20 to 25 minutes. Top with remaining ½ cup
cheese; bake 3 minutes longer or until cheese melts. Let stand 5 minutes.
Refrigerate leftovers.

Makes 6 servings

Daitillo Zucchini

½ cup chopped onion
¼ cup sliced celery
2 tbsp. oil
3½ cups cubed zucchini
1 medium tomato, chopped
¾ tsp. garlic salt
¼ tsp. oregano

In medium skillet, sauté onion and celery in oil 5 minutes. Add remaining
ingredients. Bring to a boil; reduce heat and simmer covered, 10 minutes.

4 servings

Easy Hollandasie

½ lb. Velveeta® Pasteurized Process Cheese Spread, cubed
¼ cup milk
¼ tsp. paprika
1 egg, beaten
2 tsp. lemon juice

Combine Velveeta®, milk and paprika in saucepan; stir over low heat until
cheese is melted. Stir small amount of hot mixture into egg; return to hot
mixture. Cook stirring constantly, over low heat until thickened. Stir in juice.

Serve over cooked vegetables or fish.

Garden Medley Rice

1 13oz. ready-to serve chicken broth
2 cups assorted vegetables (broccoli florets, sliced yellow squash, peas, grated carrot)
1 tsp. onion flakes
1 tsp. snipped fresh rosemary or ½ tsp. dried rosemary
¼ tsp. garlic powder
1½ cups Original Minute® Rice

Stir together broth, vegetables, onion flakes, rosemary and garlic powder in a
saucepan and bring to a full boil. Stir in rice. Cover; remove from heat.
Let stand 5 minutes. Fluff with fork. Serve with chicken cutlets or your
favorite main dish.

Makes 4 servings

Green Beans with Almondine Butter Sauce

2 lb. fresh green beans, ends removed and cut in half crosswise
½ cup sliced almonds
½ cup margarine
¼ cup ReaLemon® Lemon Juice from Concentrate

In large pot, bring 4 qts. of water to a boil; add beans. After water has
returned to a boil, cook beans 4 minutes. Drain; run under cold water.
Transfer to a serving bowl. Set aside.

In small skillet, over medium low heat, cook almonds in margarine until golden;
remove from heat. Stir in juice. Pour over the green beans and
toss to coat well.

It also be great with chicken or fish.

Green Rice

2 Anaheim chiles
1 jalapeno pepper
1 tbsp. margarine or olive oil
¼ cup sliced green onions
¼ cup snipped cilantro
1 recipe Arroz Blanco
¼ tsp. oregano

Chip chilies and pepper in food processor until minced but not liquid. Melt
margarine in large skillet over low heat. Add chile mixture and cook 1 minute
over medium heat. Stir in onions and cilantro; cook 15 to 20 seconds.
Add rice mixture and oregano; heat through.

Makes 6 servings

Home-Style Creamed Corn Casserole

2 (17oz. each) cans cream-style corn
1 cup Original Minute® Rice
1 egg, slightly beaten
½ tsp. salt
1/8 tsp. nutmeg

Combine all ingredients in large bowl; mix well. Pour into greased 9” square
baking dish. Bake at 375° for 25 minutes or until liquid absorbed. Garnish
as desired.

Makes 6 servings

Homespun Scalloped Potatoes

1 8oz. pkg Philadelphia Brand® Cream Cheese, cubed
1¼ cups milk
½ tsp. salt
4 cups thin potato slices
2 tbsp. chopped chives

IN large saucepan, combine cream cheese, milk, and salt over low heat until
smooth. Add potatoes and chives; nix lightly. Spoon into 1½-qt. casserole;
cover. Bake at 350°, 1 hour and 10 minutes or until potatoes are tender.
Stir before serving.

6 servings

Italian-Style Roasted Peppers

6 large red, green, or yellow peppers
1 cup WishBone® Italian or Robusto Italian Dressing
½ cup chopped fresh basil

In large aluminum-foiled lined baking pan or on broiler rack, place red peppers.
Broil turning occasionally 20 minutes or until peppers turn almost completely
black. Immediately place in paper bag; close bag and let cool about
30 minutes. Under cold running water, peel off skin, then remove stems and
seeds; slice into long thin strips.

In large bowl, combine peppers with remaining ingredients. Cover and marinate
in refrigerator; stirring occasionally, at least 4 hours.

For better flavor serve peppers at room temp. and if desired, with olives,
mozzarella cheese and tomatoes.

Kahlua Candied Yams

4 medium sweet potatoes
¼ cup margarine
1/3 cup packed brown sugar
¼ cup Kahlua®

In large saucepan, boil sweet potatoes until tender but still firm. Remove
from pan; let cool slightly. Peel and cut sweet potatoes in serving size pieces.

In heavy skillet, melt margarine with sugar. Add Kahlua; cook 1 minute. Add
potatoes; turn until brown on all sides. Cover; reduce heat; cook about
15 minutes. Turn potatoes once more before serving.

Makes 4 to 6 servings

Lemon Garlic Pasta Toss

3 garlics, finely chopped
¼ cup olive oil
3 tbsp. lemon juice
2 tsp. chicken flavor instant bouillon
1/8 tsp white pepper
½ lb. Creamette® Spaghetti, cooked and drained
1/4 cup grated Parmesan cheese
¼ cup chopped fresh parsley

In small skillet, cook garlic in oil until golden. Add lemon juice, bouillon
and pepper; cook and stir until bouillon dissolves.

In large bowl, toss hot pasta with garlic mixture, cheese and parsley; serve
immediately. Refrigerate leftovers.

Makes 4 servings

Lemon Rice

1 cup uncooked regular rice
1 tsp. margarine
1 garlic, minced
1 tsp. grated lemon peel
¼ tsp. white pepper
2 cups chicken broth
2 tbsp. snipped fresh parsley

Combine rice, margarine, garlic, lemon peel, pepper and broth in 2 to 3qt. saucepan.
Bring to a boil; stir once or twice. Reduce heat; cover and simmer
15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.

Makes 6 servings

Lemon Vegetable Saute

1 cup broccoli florettes
1 cup cauliflower florettes
2 tbsp margarine
1 tbsp. water
2 tbsp sugar
1 small lemon, thinly sliced

In 10” skillet, sauté vegetables in 1 tbsp. of margarine over medium high heat.
Reduce heat to medium low. Cover; cook 3 to 4 minutes or until tender crisp.

Add remaining margarine, water and sugar. Mix until blended and glazed. Stir
in lemon until well mixed and heated. Serve with baked pork chops, ham
steaks or deli roasted chicken, if desired.

Makes 2 servings

Maple Glazed Sweet Potatoes

1½ lbs. sweet potatoes, cooked, peeled and quartered
½ cup pure maple syrup
½ cup orange juice
3 tbsp. margarine, melted
1 tbsp. cornstarch
1 tsp. grated orange peel

Arrange sweet potatoes in 1½ qt. shallow baking dish. Combine remaining
ingredients; pour over potatoes. Bake 40 minutes or until hot and sauce is
thickened, basting frequently. Refrigerate leftovers.

Makes 6 to 8 servings

Monterey Potatoes

4 cups peeled and sliced russet potatoes
¾ cup sliced red bell pepper
¼ cup chopped shallots
1 tbsp. flour
1 tsp garlic salt
½ tsp. basil
¼ tsp. dry mustard
½ cup milk
1 cup grated Monterey Jack cheese

In lightly greased 8” squares microwave-safe baking dish, combine potatoes,
bell pepper and shallots. Cover with plastic wrap, venting one corner.
Microwave on HIGH 10 to 12 minutes, stirring every 4 minutes. Set aside and
keep covered.

In 2-cup glass measure, combine flour, garlic salt, basil and mustard; blend
well. Gradually stir in milk. Microwave on HIGH 3 minutes, stirring after
1½ minutes. Add cheese; stir until cheese melts. Pour over potato
mixture and toss to coat.

Makes 4 servings

New Year Fried Rice

3 strips bacon, diced
¾ cup chopped green onions and tops
1/3 cup diced red bell pepper
¼ cup frozen green peas, thawed
1 egg, beaten
4 cups cold cooked rice
2 tbsp. Kikkoman® soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green
onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated, gently separate in grains. Add soy
sauce; cook and stir until heated though. Serve immediately.

6 to 8 servings

Oriental Rice Pilaf

½ cup chopped onion
1 garlic, minced
1 tbsp. sesame oil
1-3/4 cups beef broth
1 cup uncooked rice
1 tbsp. soy sauce
1/8 tsp. red pepper flakes
1/3 cup sliced green onions
1/3 cup diced red pepper
2 tbsp sesame seeds, toasted

Cook onion and garlic in oil in 2 to 3 qt. saucepan over medium heat until
onion is tender. Add broth, rice, soy sauce, and pepper flakes. Bring to
a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or
until rice tender and liquid is absorbed. Stir in remaining ingredients
into cooked rice; cover and let stand 5 minutes. Fluff with fork.

Makes 6 servings

Pesto Rice and Vegetables

1½ cups basil, anugula or spinach leaves
1 garlic
1/3 cup grated Parmesan cheese
1 tbsp. olive oil
1½ cups broccoli flowerets
1 cup sliced carrots
3 cups cooked brown or white rice

Finely mince basil and garlic in food processor. Add cheese and oil; pulse
until well combined, scraping bowl as necessary. Coat large skillet with
cooking spray and place over medium high heat until hot. Cool broccoli and
carrots until tender crispy. Stir in rice and basil mixture. Serve immediately.

Makes 6 servings

Quick Risotto

2¼ cups chicken broth
1 cup uncooked regular rice
½ cup thinly sliced carrots
1 cup thinly sliced zucchini
¼ cup dry white wine
½ cup grated Parmesan cheese
¼ tsp white pepper

Combine 1-3/4 cups of broth and rice in 3-qt. saucepan. Bring to a boil; stir
once or twice. Reduce heat; cover and simmer 15 minutes or until rice is
tender and liquid is absorbed.

Coat large skillet with cooking spray and place over medium high heat until
hot. Cook carrots and zucchini 2 to 3 minutes or until tender crisp. Add
wine; cook 2 minutes longer. Set aside and keep warm. Add remaining ½ cup
broth to hot rice; stir over medium high heat until broth is absorbed.
Stir in cheese, pepper and reserved vegetables. Serve immediately.

Makes 6 servings

Ratatouille

2 garlic, finely chopped
¼ cup oil
1 medium eggplant, pared and cut into cubes
2 small zucchini, cut into ½” slices
1 large sweet onion, thinly sliced
1 medium green bell pepper, cut into ½” strips
1 8oz. can stewed tomatoes
2 tbsp. chopped fresh parsley
4 tsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon
1 tbsp. flour
1 tsp. basil
1 tsp. oregano

In large saucepan, cook garlic in oil until browned. Add remaining ingredients,
cover and simmer 15 minutes. Uncover and stir; cook 10 minutes longer
or until vegetables are tender.

Refrigerate leftovers

Makes 6 servings

Red Cabbage ‘n’ Apples

¼ cup margarine
1/3 cup lemon juice
¼ cup packed brown sugar
¼ cup water
½ tsp. caraway seeds
½ tsp. salt
4 cups shredded red cabbage
2 medium all- purpose apples, cored and coarsely chopped

In large saucepan, smelt margarine; stir in juice, sugar, water, caraway and
salt. Add cabbage and apples; bring to a boil. Reduce heat; cover and
simmer 25 to 30 minutes.

Makes 6 to 8 servings

Rice with Tomato and Chiles

1 green bell pepper, diced
½ cup chopped onion
1 jalapeño pepper, chopped
1 tbsp. olive oil
1 recipe Arroz Blanco
1 14oz. whole tomatoes, drained and chopped
1/8 tsp. oregano
2 tbsp. snipped cilantro

Cook green pepper, onion, and jalapeño in oil in large skillet over medium high
heat until tender crisp. Stir in rice mixture, tomatoes, and oregano; cook
5 minutes longer. Garnish with cilantro.

Makes 6 servings

Risotto with Vegetables

2 tbsp margarine
2 tbsp. oil
1 medium onion, chopped
1 garlic, minced
1 cup sliced mushrooms
1 cup uncooked rice
2 cups hot chicken broth, divided
¼ tsp. Tabasco® pepper sauce
1 to 1½ cups hot water, divided
1 9oz. pkg. frozen artichoke hearts, cooked and drained
½ cup fresh or canned roasted red peppers, coarsely chopped

In medium skillet; heat margarine and oil; cook onion, garlic and mushrooms
5 minutes or until onions are translucent. Add rice; cook 1 to 2 minutes or
until partly translucent.

Add ½ cup hot broth and pepper sauce; stir constantly until rice absorbs
broth. Add remaining broth and hot water, ½ cup at a time; stir constantly
from bottom and sides of pan and wait until rice just begins to dry out
before adding more liquid. Cook and stir until rice is tender but firm to
the bite, and is the consistency of creamy rice pudding. (The total amount
of liquid used will vary. Watch rice carefully to ensure proper consistency.)

Total cooking time is about 30 minutes. Stir in artichokes and roasted
peppers. Serve with additional pepper sauce, if desired.

Makes 6 servings

Saucy Peas and Rice

1 cup sliced mushrooms
1 tbsp margarine
1 10oz. Birds Eye® green peas
1 10oz. condensed cream of mushroom soup
1 cup milk
Dash of white pepper
1½ cups Original Minute® Rice

Cook and stir mushrooms in hot margarine in large skillet until lightly browned.
Add peas, soup, milk and pepper. Bring to boil; reduce heat. Cover
and simmer 2 minutes. Stir in rice. Cover; remove from heat. Let stand
5 minutes. Fluff with fork

Makes 4 servings

Savory Grilled Potatoes in Foil

½ cup Miracle Whip® Salad Dressing
3 garlics, minced
½ tsp. paprika
¼ tsp. salt
3 baking potatoes cut into ¼” slices
1 large onion, sliced.

Mix salad dressing and seasonings in large bowl until well blended. Stir in
potatoes and onions to coat.

Divide potato mixture evenly among six 12” square pieces of heavy-duty foil.
Seal each to form packet.

Place foil packets on grill over medium-hot coals. (Coals will have slightly
glow). Grill, covered 25 to 30 minutes or until potatoes are tender.

Makes 6 servings

Sesame Broccoli

½ hunch broccoli, cut into florets
1 tbsp. margarine, melted
2 tsp. sesame seeds, toasted
2 tsp. soy sauce
Pinch garlic powder
Pinch ground ginger

In large saucepan, cook broccoli in a steamer over boiling water 5 minutes; drain.

In small bowl, combine remaining ingredients. In serving bowl, toss broccoli
with sesame mixture.

2 to 3 servings

Simply Green Beans

1 lb. fresh green beans, ends removed and cut in half crosswise
1 tbsp. margarine, melted
3 tbsp. grated Romano cheese
Salt to taste
¼ tsp. garlic powder with parsley

In large saucepan, bring 2 qts. of water to a boil; add beans. After water has
returned to a boil, cook beans 4 minutes. Drain; run under cold water.

In medium skillet, melt margarine; sauté green beans 3 minutes or until tender.
Add remaining ingredients; toss well. Serve hot.

Makes 4 servings

Spiced Red Cabbage

¼ cup oil
2 lbs. head red cabbage, cored and chopped
1 small onion, thinly sliced and separated into rings
1 small apple, cored and chopped
½ cup raisins
¼ tsp. cloves
1/8 tsp. allspice
1 tbsp. white wine vinegar
2 tsp. sugar
1 tsp. salt

Heat oil in large saucepan. Add cabbage, onion, apple, raisins, cloves and
allspice. Stir to coat. Cover. Cook over moderate heat, stirring
occasionally, about 1 hour or until cabbage is tender. Stir in vinegar,
sugar and salt

6 to 8 servings

Spicy Thai Rice

2 cups water
1 cup uncooked regular or brown rice
¼ cup chopped green onions
2 fresh red chiles, seeded and chopped
1 tbsp. snipped cilantro
1 tbsp. margarine
1 tsp. minced fresh ginger
3/4 tsp. salt
1/8 tsp. turmeric
1 to 2 tsp. lime juice

Combine all the ingredients except lime juice in 2 to 3 qt. saucepan. Bring to
a boil. Reduce heat; cover and simmer 15 minutes* or until rice is tender
and liquid is absorbed. (*If using brown rice, cook 45 minutes.) Stir in
lime juice; fluff with fork. Garnish with chopped roasted peanuts, if desired.

Makes 6 servings

Spinach Almond Casserole

Sesame Vegetable Topping:
2 tbsp. oil
2 tbsp. finely chopped onion
2 tsp. sesame seeds
½ cup buttery round cracker crumbs, (such as Ritz®)

Casserole:
2 (10 oz. each) pkgs frozen chopped spinach, thawed
2 tbsp. oil
¼ cup chopped onion
2 tbsp. chopped celery
2 tbsp. flour
1 tsp. salt
½ tsp. dill weed
1/8 tsp. white pepper
1 cup half and half
1 egg, slightly beaten
3 tbsp. chopped almonds

To prepare Sesame Vegetable Topping:
Heat oil in small skillet. Add onion. Sauté over moderate heat until tender-crisp.
Add sesame seeds. Cook, stirring constantly, 1 minute. Remove from
heat. Stir in cracker crumbs. Set aside.

Press excess moisture from spinach. Set aside.

Heat oil in medium saucepan. Add onion and celery. Sauté over moderate heat
until tender. Remove fro heat. Stir in flour, slat, dill and white
pepper. Return to heat. Blend in half and half. Cook, stirring constantly
until bubbly. Remove from heat. Blend in egg. Stir in spinach
and almonds.

Transfer to lightly oil 1 qt. casserole. Sprinkle with Topping. Bake at 325°
for 35 to 40 minutes or until hot and topping is lightly brown.

6 to 8 servings

Spinach Feta Rice

1 cup uncooked regular rice
1 cup chicken broth
1 cup water
1 medium onion, chopped
1 cup sliced mushrooms
2 garlics, minced
1 tbsp. lemon juice
½ tsp. oregano
6 cups shredded fresh spinach
4oz. feta cheese, crumbled

Combine rice, broth, and water in medium saucepan. Bring to a boil; stir once
or twice. Reduce heat; cover and simmer 15 minutes or until rice tender and
liquid is absorbed.

Cook onion, mushrooms and garlic in large skillet coated with cooing spray
until onion is tender. Stir in lemon juice and oregano. Add spinach,
cheese, and mushroom mixture to rice; toss lightly until spinach is wilted.

Makes 6 servings

Squash Ole

6 medium zucchini
1 12oz. can whole kernel corn, drained
2 eggs, beaten
¼ cup chopped chives
2 tsp. seasoned salt
½ cup grated sharp Cheddar cheese

In large saucepan, cook zucchini in boiling water to cover 5 minutes. Cut in
half lengthwise, remove pulp. Chop pulp into small pieces, then combine
with corn, eggs, chives and salt. Pour mixture into zucchini shells.
Place in 2qt. oblong baking dish. Sprinkle with cheese. Bake uncovered at
350° 30 minutes or until cheese melts.

Makes 6 servings

Sweet ‘n’ Sour Cabbage

1 11oz. can Dole® Mandarin Orange Segments
6 cups shredded cabbage
1 medium onion, chopped
1 garlic, minced
1 tbsp. oil
¼ cup white wine vinegar
1 tsp. caraway seeds
1 tsp. salt
1 cup fresh pineapple chunks

Drain oranges; reserve 1/3 cup syrup.

In large skillet, sauté cabbage, onion and garlic in oil until onion is soft.
Stir in reserved syrup, vinegar, caraway seeds and salt. Cover and simmer
10 minutes. Stir in pineapple and oranges. Cover; cook 5 minutes longer.

4 servings

Sweet ‘n’ Sour Stir Fry

2 tbsp. oil
1 cup thinly sliced carrots
1 cup snow peas
1 small green pepper, cut into chunks
1 cup sliced water chestnuts
1 medium tomato, cut into wedges
½ cup sliced cucumber, halved
¾ cup WishBone® Sweet ‘n Spicy French Dressing
2 tbsp. brown sugar
2 tsp. soy sauce

In medium skillet, heat oil and cook carrots, snow peas and green pepper over
medium heat; stirring frequently, 5 minutes or until crisp-tender. Add
chestnuts, tomato, cucumber and French dressing blended with brown sugar
and soy sauce. Simmer, covered 5 minutes or until vegetables are tender.
Top if desired with sesame seeds.

Makes about 6 servings

Tomato-Bread Casserole

½ lb loaf French bread, sliced
3 tbsp. Imperial® Margarine
1 14oz. can whole peeled tomatoes, cut up
1½ lbs. fresh tomatoes, thinly sliced
1 cup cottage or ricotta cheese
¼ cup olive oil
¾ tsp. Lawry® Seasoned Salt
½ tsp. oregano
½ tsp. garlic powder with parsley
½ cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes. Arrange on jelly-
roll pan. Toast in 350° oven about 7 minutes.

Place half of cubes in greased 13 x 9 glass baking dish. Drain canned tomatoes,
reserving liquid. Top bread cubes with half of fresh tomato slices,
½ reserved tomato liquid, ½ of cottage cheese, ½ of oil, ½ of canned
tomatoes, ½ of seasoned salt, ½ of oregano and ½ of garlic powder. Repeat layers.

Sprinkle with Parmesan cheese. Bake, covered at 350° for 40 minutes. Uncover
and bake 5 minutes longer to brown top.

Makes 8 to 10 servings

Vegetable Stir Fry

1 8oz. Neufchatel cheese, cubed
¼ cup sesame seed, toasted
2 cups diagonally cut carrot slices
2 cups diagonally cut celery slices
¾ cup thin green pepper strips
2 tbsp. margarine
¼ tsp. salt

Coat cheese cubes with sesame seed; chill. In large skillet or wok, stir fry
vegetables in margarine and seasoning until crisp-tender. Remove from
heat. Add cheese to vegetables; mix lightly.

6 to 8 servings

Wild Rice Saute

½ cup sliced fresh mushrooms
¼ chopped green onions
1 garlic, minced
2 tbsp. safflower oil
3 cups cooked wild rice
¼ tsp. salt
¼ tsp. rosemary
2 tbsp. peach schnapps liqueur

In large skillet, sauté mushrooms, onions and garlic in hot oil for 1½ minutes.
Add rice, seasonings and peach schnapps; cook 1½ minutes longer; stirring
frequently.

Makes 6 servings

Party Pizza

½ lb. Eckrich Beef Smoked Sausage, cut into ¼” slices
1 16oz. loaf frozen bread dough, thawed
Cornmeal
2 tbsp. margarine
1½ cups green bell pepper strips
1½ cups sliced onions
8oz. fresh mushrooms, sliced
3 cups shredded mozzarella cheese
1 8oz. jar pizza sauce
1 tsp. oregano
½ tsp. basil
½ tsp. fennel seeds
½ cup grated parmesan cheese

Let bread dough warm and start to rise. Preheat oven to 425°. Sprinkle cornmeal
in 12” circle on buttered pizza pan or baking sheet. Place bread dough on
cornmeal; stretch and pull to fit 12” circle. Bake 7 minutes. Remove from oven.

Melt margarine in medium skillet over medium high heat; add green peppers,
onions, and mushroom. Sauté until vegetables just begins to lose their
crispness. Stir in sausage. . Cover bread with ½ of the mozzarella.
Combine pizza sauce, herbs and fennel in small bow; spread over mozzarella.
Top with sausage mixture. Return to oven and bake 20 to 25 minutes more
or until done.

Top with remaining mozzarella; sprinkle with Parmesan cheese. Return to oven
and bake until mozzarella is melted, about 5 minutes more.

To sere, cut into wedges or squares.

Turkey Cranberry Crossiant

1 lb. thin-sliced cooked Butterball® Turkey
1 8oz. pkg cream cheese, softened
¼ cup orange marmalade
½ cup chopped pecans
6 croissants or rolls, spilt
¾ cup whole berry cranberry sauce
Lettuce leaves

Combine cream cheese, marmalade and pecans in small bowl. Spread top and bottom
halves of croissants with cream cheese mixture. Layer turkey on bottom
halves. Spoon 2 tbsp. of cranberry sauce over turkey. Add lettuce and
croissant top.

6 sandwiches

Tuna Sandwich Melts

½ cup Miracle Whip® Salad Dressing
1 6oz. can tuna in water, drained
½ cup chopped celery
½ cup cubed Velveeta® Pasteurized Process Cheese Spread, sliced
¼ cup chopped onion
4 hamburger buns, split

Mix all ingredients except buns until well blended. Fill each buns with ½ cup
tuna mixture. Place tow sandwiches on paper towel.

Microwave on HIGH 1 minute or unit thoroughly heated. Repeat with remaining
sandwiches

Makes 4 sandwiches

Tuna Cobb Salad Pockets

½ cup oil
¼ cup ReaLemon® Lemon Juice from Concentrate
2 tsp. red wine vinegar
1 tsp. sugar
½ tsp. Worcestershire sauce
1/8 tsp. garlic powder
1 6oz. can tuna, drained and flaked
2 cups shredded lettuce
½ cup diced avocado
½ cup diced tomato
1 hard-cooked egg, chopped
2 tbsp. cooked crumbled bacon
2 tbsp. crumbled blue cheese
4 pita bread rounds, cut in half

In medium bowl, combine oil, ReaLemon®, vinegar, sugar, Worcestershire and garlic
powder; pour over tuna. Cover; marinate in refrigerate 1 hour. Stir in
remaining ingredients except pitas.

Serve in pitas. Refrigerate leftovers

Makes 4 sandwiches

Thick ’n Cheesy Vegetable Pizza

2 loaves (1 lb. each) frozen bread dough, thawed
1 envelope Lipton Recipe Secrets® Vegetable Recipe Soup Mix
¼ cup olive oil
2 tbsp. chopped fresh basil
1 large garlic, finely chopped
2 cups shredded mozzarella cheese
1 cup fresh or canned sliced mushrooms
1 medium tomato, coarsely chopped
Into lightly oil 12” pizza pan, press dough to form crust; set aside.

In small bowl, blend vegetable sour mix, oil, basil, and garlic, spread evenly
on dough. Top with remaining ingredients. Bake at 425° for 20 minutes
or until cheese is melted and crust is golden brown. To serve, cut into wedges.

Makes about 6 servings

The California Classic

¼ cup Miracle Whip® Salad Dressing
1 tsp. Kraft® Pure Prepared Mustard
4 rye bread slices
Alfalfa sprouts
4 cooked turkey slices
¼ lb. Velveeta® Pasteurized Process Cheese Spread, sliced
Thin tomato slices
Peeled avocado slices

Combine salad dressing and mustard; mix well. Spread bread slice with salad
dressing mixture. For each sandwich, top one bread slice with sprouts,
turkey, cheese, tomatoes, avocado and second bread slice.

2 sandwiches

Tasty Turkey Burgers

1 lb. ground turkey
½ cup chili sauce
½ cup plain dry bread crumbs
1 egg, slightly beaten
¼ cup chopped green onions
1 tsp. Wyler’s® or Steero® Chicken Flavor Instant Bouillon
Hamburger buns, split

In medium bowl, combine all ingredients except buns. Shape into 4 to 6 patties.
Grill, broil or pan-fry as desired. Serve on buns with additional chili sauce.
Garnish as desired. Refrigerate leftovers.

Texas-Style Steak on Hot Bread

½ cup olive oil
¼ cup lime juice
¼ cup red wine vinegar
1 medium onion, finely chopped
1 garlic, minced
1 tsp. chili powder
½ tsp. salt
¼ tsp. cumin
1½ lbs. beef skirt or flank steak
1 round loaf French or sourdough bread
1 cup salsa
1 cup guacamole

In shallow glass dish, combine oil, juice, vinegar, onion, garlic, chili powder,
salt and cumin. With meat mallet, pound steak to ¼” thickness. Place
steak in marinade; turn to coat. Cover and refrigerate several hours
or overnight, turning several times. Drain steak discard marinade.

Grill steak on covered grill over medium-hot 6 to 8 minutes on each side or
until done. Cut bread into 1” slices and toast on grill. Heat salsa. Carve
steak into ¾” diagonal strips.

Arrange steak on toasted bread. Top with hot salsa and guacamole.

Makes 4 to 6 servings

Stuffed Cheese Burgers

1½ cups shredded Monterey Jack cheese
1/8 tsp. hot pepper sauce
1-3/4 lb. ground beef
¼ cup finely chopped onion
1 tsp. salt
6 hamburger buns
Melted margarine

In large bowl, combine cheese and hot pepper sauce. Divide mixture evenly and
shape into 6 balls.

Mix beef with onion and salt; shape into 12 thin patties. Place 1 cheese ball
in center of each of 6 patties and top each with second patty. Seal edges
to enclose cheese balls. Lightly oil grid. Grill patties on covered grill,
over medium-hot, 5 to 6 minutes on each side or until done.

Split buns, brush with margarine and place cut side down, on grill to heat through.
Serve Cheese Burgers on buns.

Makes 6 servings

Sloppy Joes

2 lb. ground beef
1 envelope Lipton® Recipe Secrets Onion, Onion-Mushroom, Beef Mushroom or
Beefy Onion Recipe Soup Mix
1 16oz. can tomato sauce
½ cup sweet pickle relish

In large skillet, brown beef over medium high heat; drain. Stir in remaining
ingredients. Simmer, stirring occasionally 10 minutes. Serve, if desired,
over toasted hamburger rolls.

Makes 8 servings

Sizzling Chicken Sandwiches

4 boneless, skinless chicken breast halves
1 pkg. Lawry’s® Taco Spices & Seasonings for Fajitas
1 cup chunky salsa
¼ cup water
Lettuce 4 large sandwich buns, split
4 slices Monterey Jack cheese
Red onion slices
Avocado slices
Chunky salsa

Place chicken in large resealable plastic bag. In small bowl combine seasonings,
1 cup salsa and water; pour rover chicken. Marinate in refrigerator
2 hours. Remove chicken; reserve marinade. Grill or broil 5 to 7 minutes
on each side, basting frequently with marinade, until chicken is cooked
through. Place on lettuce-lined sandwich buns. Top with cheese, onion,
avocado and salsa.

Makes 4 servings

Note: Do not baste chicken with marinade during last 5 minutes of cooking

Sesame Chicken in Pitas

½ cup Miracle Whip® Salad Dressing
1 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1/8 tsp. ginger
1 cup chopped cooked chicken
½ cup chopped Chinese pea pods
½ cup chopped red bell pepper
¼ cup cashews
2 whole wheat pita breads, cut in half

Mix dressing, soy sauce, sesame seeds and ginger until well blended.

Add chicken, vegetables and cashews; mix well. Spoon into pita pockets.

Makes 2 servings

Seasoned Burgers

1 lb. lean ground beef
1 tsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon

Combine ingredients; shape into patties. Grill or broil 5 to 7 minutes on each
side or to desired doneness. Serve as desired. Makes 4 servings

Variations:
Italian Burgers: Combine beef mixture with 2 tbsp. grated Parmesan cheese and
1 tsp. Italian seasoning. Prepare as above. Serve with pizza sauce.
Garnish as desired.

Oriental Burgers: Combine beef mixture with 1 8oz. can water chestnuts,
drained and chopped, and ¼ cup sliced green onions. Prepare as above.
Top with pineapple slice; serve with sweet and sour sauce.

Mexican Burgers: Combine beef mixture with 1 4oz. can chopped green chilies,
drained, and ¼ cup chopped onion. Prepare as above. Serve with sour cream
and salsa.

Midwest Burgers: Combine beef mixture with ½ cup frozen hash browns potatoes,
thawed, and 2 tbsp. barbecue sauce. Prepare as above. Serve with barbecue sauce.

Garden Burgers: Combine beef mixture with 1 tbsp. chopped green bell pepper
and 2 tbsp. 1000 Island salad dressing. Prepare as above. Serve with
coleslaw and chopped tomato.

German Burgers: Combine beef mixture with 2 tbsp. chopped dill pickle and 1 tsp.
caraway seed. Prepare as above. Serve with sauerkraut, if desired.

Quick ‘n Easy Tacos

1 lb. ground beef
1 14oz. can whole peeled tomatoes, undrained and coarsely chopped
1 medium green pepper, finely chopped
1 envelope Lipton® Recipe Secrets Onion, Onion-Mushroom or Beef Mushroom Recipe Soup Mix
1 tbsp. chili powder
3 drops hot pepper sauce
8 taco shells

Taco Toppings:
Shredded Cheddar or Monterey Jack cheese, shredded lettuce, chopped tomatoes,
sour cream or taco sauce

In medium skillet, brow beef over medium high heat; drain. Stir in tomatoes,
green pepper, onion recipe soup mix, chili powder and hot pepper
sauce. Bring to a boil, then simmer 15 minutes or until slightly thickened.

Serve in taco shells with assorted Taco Toppings.

Makes about 4 servings

Pizza Bread Pronto

½ lb. sliced Swift Premium® Deli Pepperoni
Softened margarine
4 mini French rolls, 8” long, sliced lengthwise
Grated parmesan cheese
1 18oz. can pizza sauce
Sliced mozzarella cheese
Dried oregano leaves

Spread margarine over cut sides of rolls and sprinkle with parmesan. Broil;
4” from heat, until lightly browned. Spread several tablespoons pizza
sauce over each. Layer pepperoni over sauce. Top with mozzarella and
sprinkle with oregano. Broil until cheese melts. Serve hot.

Makes 8 servings

Pineapple Pizza

2 cans (8oz. each) Dole® Crushed Pineapple in Juice
½ cup bottled pizza sauce
1 garlic, minced
1 tsp. oregano
½ loaf frozen bred dough, thawed
½ lb. Italian sausage, crumbled, cooked
1 small green bell pepper, seeded and sliced
¼ cup chopped green onion
2 cups shredded mozzarella cheese
2 tbsp. grated Parmesan cheese

Drain pineapple well, pressing out excess juice with back of spoon. In small
bowl, combine pizza sauce, garlic and oregano. Roll and stretch thawed
dough to fit greased 12” pizza pan. Spread dough with pizza sauce mixture.
Top with sausage, green pepper, onion, pineapple and cheeses.
Bake at 500° for 12 to 15 minutes or until pizza is bubbly and crust is browned.

Makes 4 servings