Zesty Punch Sipper

2 bottles (32oz. each) ginger ale, chilled
6 cups Dole® Pineapple Orange Juice, chilled
1 6oz. can frozen lemonade concentrate, thawed
1 orange, thinly sliced for garnish, optional
1 lime, thinly sliced for garnish, optional

Combine all ingredients in large punch bowl or tow large pitchers.
Makes 20 servings.

Wahiawa Refresher

1 bottle Dole® Pure & Light Mandarin Tangerine Juice, chilled
5 cups Dole® Pineapple Juice, chilled
1 bottle sparkling cider, chilled
1 15oz. can real cream of coconut
1 orange, thinly sliced for garnish
Fresh strawberries for garnish

Combine all ingredients in punch bowl. Garnish. Makes 20 servings

Sprakling Harvest Cider

1 cup Karo® light corn syrup
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1/2 cup orange-flavored liqueur
1 bottle dry white wine
2 tbsp lemon juice
1 bottle (12oz.) club soda or seltzer, chilled

In large pitcher, combine corn syrup and all citrus fruit and liqueur.
Let stand 30 minutes, stirring occasionally. Stir in wine and lemon juice.
Refrigerate. Add soda or seltzer and ice cubes just before serving.

Spiced Tea

6 cups water
1 cup packed light brown sugar
6 cinnamon sticks
8 whole cloves
8 tea bags
1 cup orange juice
1/2 cup lemon juice

In large saucepan, combine water, sugar, cinnamon and cloves; bring to a boil.
Reduce heat; simmer, uncovered 10 minutes. Remove spices. Pour over tea
bags; steep for 5 minutes. Remove tea bags. Add both fruit juices.

Serve hot or cold

Spicy Apple Eggnog

2 beaten eggs
3 cups milk
2 cups half and half
1/3 cup sugar
½ tsp. cinnamon
Dash salt
¾ cup apple brandy
Nutmeg

In a large saucepan, combine eggs, milk, half and half, sugar, cinnamon and
salt. Cook and stir over medium heat until mixture is slightly thickened
and heated through, but do not boil. Remove from heat; stir in apple brandy.

To serve, ladle mixture into 12 heat proof glasses or mugs. Sprinkle each
serving with nutmeg. Serve warm.

Spirited Coffee Lopez

4 cups hot coffee
½ cup Coco Lopez® Cream of Coconut
½ cup Irish whiskey
1 tsp. vanilla
Whipped cream

In heat proof pitcher, combine all ingredients except whipped cream, mix well.
Pour into mugs, top with whipped cream. Serve immediately.

Makes 5 cups

Sparkling White Sangria

2 quarts apple cider, chilled
1 cup ReaLemon® Lemon Juice from Concentrate
½ cup sugar
1 32oz. bottle ginger ale, chilled
Cinnamon sticks, optional
Ice

In punch bowl, combine apple cider, juice brand and sugar; stir until sugar
dissolves. Just before serving, add ginger ale. Garnish cinnamon sticks,
if desired. Serve over ice.

Makes 3 quarts

Southern Sunshine

2 cups orange juice
½ cup ReaLemon® Lemon Juice from Concentrate
¼ cup sugar
1 32oz. bottle lemon-lime carbonated beverage, chilled
¾ cup Southern Comfort® liqueur, optional
Ice

In pitcher, combine juices and sugar, stir until sugar dissolves. Cover; chill.
Just before serving, add carbonated beverage and liqueur if desired.
Serve over ice.

Makes about 7 cups

Sangria Blush

1 cup orange juice
½ cup sugar
1 bottle white Zinfandel wine
¼ cup lime or lemon juice
1 orange, thinly sliced and seeded
1 lime, thinly sliced and seeded
16 to 20 ice cubes

Combine orange juice and sugar in small pan. Cook over medium heat, stirring
occasionally, until sugar is dissolved. Pour into 2-qt. container with
tight-fitting lid. Add wine., juice and sliced fruits. Cover; refrigerate
2 hours for flavors to blend. Place ice cubes in small punch
bowl or large pitcher. Pour wine mixture over ice.

Makes 8 servings

Sangria

¾ cup sugar
¾ cup orange juice
1/3 cup ReaLemon® Lemon Juice from Concentrate
1/3 cup ReaLime® Lime Juice from Concentrate
2 bottles medium-dry red wine, chilled
Ice

In pitcher, combine sugar and juices; stir until sugar dissolves. Cover;
chill. Just before serving, add wine. Serve over ice.

Makes about 2 quarts

Sangria Slush: Omit ice. Combine sugar, juices and wine; pour into
freezer-proof container. Cover; freeze 8 hours or overnight.

ReaLemonade

½ cup sugar sugar
½ cup ReaLemon® Lemon Juice from Concentrate
3¼ cups cold water
Ice

In pitcher, dissolve sugar in ReaLemon; add water. Cover; chill. Serve over ice.

Makes about 1 quart

Variations:

ReaLimeade: Substitute ReaLime® Lime Juice from Concentrate for ReaLemon® brand.

Sparkling: Substitute club soda for cold water.

Slushy: Reduce water to ½ cup. In blender, combine sugar, ReaLemon and ½ cup water. Gradually add 4 cups ice cubes, blending until smooth. Serve immediately.

Pink: Stir in 1 to 2 tsp. grenadine syrup or 1 to 2 drops red food coloring.

Minted: Stir in 2 to 3 drops peppermint extract.

Raspberry Mint Cooler

1 to 2 cups fresh mint leaves
5 cups Dole® Pineapple Juice, chilled
2 cups fresh or frozen raspberries
1 6oz. can frozen limeade concentrate, thawed
1 32oz. bottle lemon-lime soda, chilled
1lime, thinly sliced for garnish, optional

Rub mint leaves around sides of punch bowl, then drop the bruised leaves in bottom of bowl.

Combine remaining ingredients in punch bowl. Makes 15 servings

Purple Passion

1 6oz. can frozen grape juice concentrate, thawed
3 juice cans cold water
1 juice can vodka
½ cup ReaLemon® Lemon Juice from Concentrate
¼ cup sugar
Ice

In pitcher, combine all ingredients; stir until sugar dissolves. Cover; chill. Serve over ice.

Makes about 1 quart

Planters Punch

4 cups orange juice, chilled
4 cups pineapple juice, chilled
¾ cup ReaLime® Lime Juice from Concentrate
½ cup grenadine syrup
1½ cups dark rum
Ice

In punch bowl or large pitcher, combine all ingredients except ice; stir.
Serve over ice.

Makes about 2½ quarts.

Pineapple Raspberry Punch

5 cups Dole® Pineapple Juice
1 quart raspberry cranberry drink
1 pint fresh or frozen raspberries
1 lemon, thinly sliced
Ice

Chill ingredients. Combine in punch bowl. Makes 12 servings.

Pineapple Mint Tulip

1 cup Dole® Pineapple Juice
2 tbsp. powdered sugar
1 tbsp. grenadine syrup
1 sprig fresh mint
Ice cubes or pineapple juice cubes*

In 1-qt. measure, combine pineapple juice, sugar and grenadine; stir well. Rub mint around inside of tall glass. Partially fill glass with ice cubes; pour in juice mixture.

*To make pineapple juice cubes: Our unsweetened, canned pineapple juice into your ice cube trays. Freeze and use just like regular ice cubes. Its
flavor will be intriguing tart-sweet.

Pina Colada Smoothie

Smoothie Base:
1/2 cup Karo® light corn syrup
½ of 8oz can crushed pineapple in juice, undrained
½ of 15oz. can cream of coconut
2 tbsp. lime juice

1 small ripe banana
1 cup pineapple juice
4 cups ice cubes
¾ cup rum, optional
Fresh fruit, optional

In blender, combine the Smoothie Base ingredients, process until smooth. This
is to make about 1-3/4 cups base and can be stored covered in refrigerator
up to 1 week.

In blender, combine ½ cup Smoothie Base with banana and pineapple juice;
process until smooth. With blender running, add ice cubes, several at a
time, then rum. Process until thick and smooth,. If desired, garnish with
fresh fruit.

Makes 6 servings.

Pina Colada Punch

1 20oz can Dole® crushed pineapple in juice, undrained
2 (15oz each) cans Coco Lopez® Cream of Coconut
1 46oz can Dole® pineapple juice, chilled
2 cup Bacardi® light rum, optional
1 32oz bottle club soda, chilled

In blender, combine crushed pineapple and cream of coconut; blend until smooth In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired.

Just before serving, add club soda and ice

Makes 4 quarts

Pina Colada

2 cups Dole® Pineapple Juice
12 oz. rum
1 cup canned cream of coconut
6 cups crushed ice

Combine pineapple juice, rum and cream of coconut in blender.
Add ice; blend until slushy.

Makes 8 servings

Peppermint Stick Punch

1½ cups sugar
1½ cups ReaLime® Lime Juice from Concentrate
1 cup vodka or water
2 tbsp. white crème de menthe or 1/8 tsp. peppermint extract
2 (32oz. each) bottles club soda, chilled
Candy canes

In punch bowl, combine all ingredients except club soda and candy canes; stir until sugar dissolves. Just before serving, add club soda. Hang candy canes on edge of punch bowl or place in each punch cup for stirrer.

Makes 2½ quarts

Party Mai Tais

3 cups pineapple juice, chilled
1 cup light rum
1 6oz. can frozen orange juice concentrate, thawed
½ cup ReaLemon® Lemon Juice from Concentrate
Ice
Orange slices and maraschino cherries for garnish, optional

In pitcher, combine all ingredients except ice and garnish; stir to dissolve orange juice concentrate. Serve over ice; garnish, if desired.

Makes about 5 cups

Orange Tea Punch

4 cups brewed tea
2 cups orange juice, chilled
1 cup ReaLemon® Lemon Juice from Concentrate
1 cup sugar
1 quart orange sherbet
1 32oz. bottle ginger ale, chilled

In pitcher, combine tea, orange juice, juice brand and sugar; stir until sugar
dissolves. Chill. Just before pour tea mixture into large punch bowl;
add scoops of sherbet and ginger ale.

Makes 4 quarts

Mulled Cider

2 quarts Indian Summer® Apple Cider
3/4 cup ReaLemon® Lemon Juice from Concentrate
1 cup packed brown sugar
8 whole cloves
2 whole cinnamon sticks
3/4 cup Bacardi® Rum

In large saucepan, combine all ingredients except rum; bring to boil. Reduce heat; simmer, uncovered 10 minutes. Remove spices; add rum just before serving.

Serve hot

Makes about 2 quarts

Mai Mai Slush

1½ cups Dole® Pineapple Juice
1 pint lemon or lime sherbet
1 cup crushed ice
¼ cup rum
2 tbsp. orange liqueur
Lime slices

Combine all ingredients, except lime slices, in blender.
Process until well blended.
Pour into glasses. Garnish with lime slices

Makes 4 to 6 servings

Mexican Coffee Ole

3/4 cup packed brown sugar
1/4 cup Nestlé® Unsweetened Cocoa
2 tsp cinnamon
4 cups freshly brewed coffee
Whipped cream

Stir brown sugar and cocoa and cinnamon into hot coffee; blend well to
dissolved. Pour into individual mug and top with whipped cream

Kahlua Toasted Almond

1 cup (8oz.) Kahlua®
½ cup (4oz.) amaretto liqueur
Cream or milk

For each serving, pour one-eighth each of Kahlua and amaretto over ice in tall glass.
Fill with cream; stir.

Makes 8 servings

Kokomo Quencher

32 oz. bottle lemon-lime soda, (such as Sprite®), chilled
1 40oz. bottle peach juice (100% Juice), chilled
5 cups Dole® pineapple juice, chilled
1 can Goya® Cream of Coconut
1 lime, thinly sliced for garish

Combine all ingredients in large punch bowl.

Makes 28 servings

Lemon Tea Sparkler

2 cups brewed tea
½ cup ReaLemon® Lemon Juice from Concentrate
½ cup sugar
1 32oz bottle ginger ale, chilled
Ice

In pitcher, combine tea, ReaLemon and sugar; stir until sugar dissolves.
Just before serving, add ginger ale. Serve over ice.

Makes about 7 cups

Lemon Toddy

½ cup water
¼ cup ReaLemon® Lemon Juice from Concentrate
3 tbsp. honey
3 tbsp. whiskey

In small saucepan, combine ingredients. Over low heat, simmer to blend flavors, stirring occasionally to dissolve hone. Serve hot.

Lemonade Syrup Base

2 cups sugar
1/2 cup water
2 cups ReaLemon® Lemon Juice from Concentrate

In medium saucepan, combine sugar and water. Cook over low heat, stirring
occasionally until sugar dissolves. Add lemon juice. Cool. Store, covered
in refrigerator.

For 1 serving: Pour 1/3 cup lemonade syrup into glass; add 2/3 cup cold
water. Stir well. Add ice

For 1 quart: In pitcher, combine 1-1/3 cups lemonade syrup and 2-2/3 cup cold water; stir well. Add ice.

Lemony Light Cooler

3 cups white grape juice or bottle dry white wine, chilled
½ to ¾ cup sugar
½ cup ReaLemon® Lemon Juice from Concentrate
1 32oz. bottle club soda, chilled
Strawberries, peach or orange slices or other fresh fruit

In pitcher, combine grape juice, sugar and juice; stir until sugar dissolves.
Cover; chill. Just before serving, add club soda and fruit. Serve over ice.

Makes 7 cups

Island Fruit Cooler

¾ cup Dole® Pineapple Juice
½ cup guava, papaya or mango nectar
¼ cup lemon-lime soda
Ice cubes
Fresh fruit for garnish

In pitcher, combine pineapple and guava juices and soda. Pour over ice cubes in glass. Garnish with fresh fruit. Makes 2 servings.

Hot "White Chocolate"

1 6oz. Nestle® Premier White Baking Bars, divided
1/2 cup heavy or whipping cream
1 quart milk
1/4 cup almond flavored liqueur, such as amaretto

Coarsely grate 1/2 bar (1oz.) baking bar; set aside for garnish

In small bowl, beat cream until stiff peaks form; set aside. In med saucepan combine remaining white chocolate (5oz) bars, broken up and milk.

Cook over medium heat, stirring constantly; until chocolate is melted. Remove from heat; stir in liqueur.

Pour into five heat proof mugs top with whipped cream. Garish with grated
chocolate

Makes 5 cups

Hot Spiced Lemonade

3 cups water
2/3 cup light brown sugar
½ cup ReaLemon® Lemon Juice from Concentrate
8 whole cloves
2 cinnamon sticks

In medium saucepan, combine all ingredients. Simmer uncovered 20 minutes
to blend flavors; remove spices. Serve hot in mugs.

Makes 4 cups

Hot Spiced Cider

2 quarts Indian Summer® Apple Cider
2/3 cup Karo® corn syrup
3 cinnamon sticks
1/2 tsp allspice
1 lemon, sliced

In saucepan, stir cider, corn syrup, cinnamon sticks, allspice and lemon
slices. Bring to boil over medium-high heat. Reduce heat; and simmer
15 minutes. Remove slices.

About 10 servings

Hot Mulled Pineapple Juice

5½ cups Dole® pineapple juice
1 apple, cored and cubed
1/2 cup Sun-Maid® raisins
1/2 cup brown sugar, packed
2 cinnamon sticks, broken
1 tbsp grated orange peel

In saucepan, combine all ingredients. Cook over low heat and simmer 15 minutes. Strain before serving

Garnish with quartered orange slices

6 servings

Hot Maple Toddy

1 to 1¼ cups whiskey
1 8oz bottle Pure Maple Syrup
¾ cup ReaLemon® Lemon Juice from Concentrate
Margarine and cinnamon sticks, optional

In medium saucepan, combine all ingredients except margarine and cinnamon
sticks. Over low heat, simmer uncovered 10 minutes. Serve hot with
margarine and cinnamon sticks, if desired.

Makes about 3 cups

Banana Shake

2 ripe bananas, cut up
1 14oz. can Eagle® Brand Sweetened Condensed Milk
1 cup cold water
1/3 cup ReaLemon® Lemon Juice from Concentrate
2 cups ice cubes

In blender, combine all ingredients except ice; blend well. Gradually add ice, blending until smooth. Garnish as desired. Refrigerate leftovers.
(Mixture stays thick and creamy in refrigerator.)

Variations:
Strawberry-Banana: Reduce bananas to ½ banana; add 1½ cups fresh strawberries, cleaned and hulled or 1 cup frozen unsweetened strawberries, partially thawed. Proceed as above.

Bourbon Slush

2 cups brewed tea
1 6oz. can frozen orange juice concentrate, thawed
1/3 cup sugar
2 cps cold water
1 cup bourbon
1/3 cup ReaLemon® Lemon Juice from Concentrate

In large bowl, combine tea, orange concentrate and sugar; stir until sugar dissolves. Add remaining ingredients. Freeze.

About 1 hour serving, remove from freeze; when mixture is slushy, spoon into cocktail glass.

Makes bout 6 cups

Brewed Iced Tea

2 quarts cold water
6 individual tea bags

In large saucepan, bring 2 qts. of water to a boil. Pour into heat-proof
pitcher or bowl; add tea bags. Cover; steep 4 minutes. Remove tea bags. Cool.

Serve over Lemon Ice Cubes*

*Lemon Ice Cubes:
1 quart cold water
½ cup ReaLemon® Lemon Juice from Concentrate

Combine 1 qt. water and juice. Pour into ice cube trays; freeze.

Champagne Sherbet Punch

3 cups Dole® pineapple juice, chilled
1/4 cup lemon juice
1 quart pineapple sherbet
1 bottle champagne, chilled

In punch bowl, combine juices. Before serving, scoop sherbet into punch. Add champagne, stir gently

Rosy Champagne Punch: Use raspberry sherbet and pink champagne

CheckMate

3 cups Dole® Pineapple Juice
1½ cups carrot pieces
1½ tsp. minced fresh ginger
6 pineapple juice cubes* or ice cubes
1 tbsp. frozen orange juice concentrate

Puree pineapple juice, carrots and ginger in blender. Strain through a sieve. Pour strained juice back into blender; add juice cubes and juice
concentrate. Blend until smooth.

Makes 4 servings

*To make pineapple juice cubes: Our unsweetened, canned pineapple juice into your ice cube trays. Freeze and use just like regular ice cubes. Its
flavor will be intriguing tart-sweet.

Chi Chi Punch

6 cups Dole® Pineapple Orange Juice, chilled
1 15oz. can cream of coconut
3 cups vodka
1 quart lemon-lime soda
Ice
1 orange, thinly sliced

Blend 1 cup pineapple orange juice and cream of coconut in blender. Add to punch bowl with remaining pineapple orange juice. Stir in vodka.

Just before serving, add lemon lime soda and ice. Garnish with orange slices.

Makes 30 servings

Christmas Carol Punch

2 medium red apples
2 quarts clear apple cider
8 cinnamon sticks
2 tsp. whole cloves
½ cup SunMaid® Raisins
Orange slices
Lemon Slices
¼ cup lemon juice

Core apples; slice into ½” rings. In Dutch oven, combine cider, cinnamon,
cloves, apple rings and raisins. Bring to boil over high heat; reduce heat
to low and simmer 5 to 8 minutes or until apples are just tender.
Remove cloves; add orange and lemon slices and lemon juice. Pour into punch bowl.

Ladle into large mugs, including an apple ring, some raisin and citrus slices in each serving. Serve with spoons.

Makes 2 quarts

Creamy Hot Chocolate

1 14oz. can Eagle® Brand Sweetened Condensed Milk
½ cup unsweetened cocoa
1½ tsp. vanilla
¼ tsp. salt
6½ cups hot water
Campfire® Marshmallows

In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. Top with marshmallows, if desired.

Makes about 2 quarts

Daiquiri Paradise

2 ripe, medium bananas, peeled
2 cups crushed ice
2/3 cup frozen Pine-Passion-Banana Juice concentrate, thawed
½ cup water
¼ cup light rum
¼ cup orange liqueur

Combine all ingredients in blender; puree until slushy.
Serve in stemmed glasses.

Makes 6 servings

Easy Pudding Milk Shakes

3 cups cold milk
1 pkg. Jell-O® Instant Pudding and Pie Filling, any flavor
1½ cups ice cream, any flavor

Pour milk into blender. Add pudding mix and ice cream; cover. Blend until smooth. Pour into glasses. Serve immediately. (Mixture
thickens as it stands. Thin with additional milk, if desired.)

Eggnog

2 beaten eggs
3 cups milk
2 cups Deans® light cream or half and half
1/3 cup sugar
1/2 tsp cinnamon
Dash salt
Ground nutmeg

In large saucepan, combine eggs, milk, cream or half and half, sugar and
cinnamon and salt. Cook and stir over medium heat until mixture is slightly thickened and heated through, but do not boil. Remove from heat; in rum

To serve ladle mixture into 12 heat-proof glassed or cups. Sprinkle each serving with nutmeg. Serve warm

If desired, Split 3/4 cup Puerto Rican Bacardi Golden among the 12 glasses before ladling eggnog

Fruit Punch

5½ cups Dole® Pineapple Juice, chilled
1 quart apple juice, chilled
1 10oz. pkg. frozen strawberries, thawed
1 quart ginger ale, chilled
Fresh strawberry slices and lime slices

In punch bowl, combine pineapple and apple juices. Puree undrained
strawberries in blender; stir pureed strawberries into pineapple juice
mixture. Pour in ginger ale. Garnish with strawberry slices and lime slices.

Makes 3 quarts

Fruit Medley Punch

Della Robbia Ice Ring:
1½ cups ginger ale
½ cup ReaLemon® Lemon Juice from Concentrate
Fresh fruit – apricot halves, green grapes, strawberries, orange peel strips
or other fruits

Punch:
2 (10oz. each) pkgs. frozen strawberries in syrup, thawed
3 cups apricot nectar, chilled
3 cups cold water
1 cup ReaLemon® Lemon Juice from Concentrate
1 cup sugar
1 6oz. can frozen orange juice concentrate thawed
4½ cups (or 3 12oz. cans) ginger ale, chilled

To prepare Ice Ring: Combine 1½ cups ale and ½ cup juice brand. Pour 2½ cups mixture into 1-quart ring mold; freeze. Arrange fresh fruit on top of ice. Slowly pour remaining mixture over fruit; freeze.

In blender, puree frozen strawberries. In large punch bowl, combine pureed strawberries and remaining ingredients except ginger ale and ice ring; stir until sugar dissolves. Just before serving add ginger ale and ice ring.

Makes 3½ quarts

Frozen Margaritas

1/2 cup tequila
1/3 cup ReaLime® Lime Juice from Concentrate
1/4 cup triple sec or other orange-flavored liqueur
1 cup confectioners sugar
4 cups ice cubes

In blender, combine all ingredients except ice; blend well. Gradually add ice,
blending until smooth Serve immediately

Fuzzy Navel Cream Liqueur

1 14oz. can Eagle® Brand Sweetened Condensed Milk
1 cup peach schnapps
¼ cup frozen orange juice concentrate, thawed
2 cups whipping cream or half and half
Ice

In blender, combine all ingredients except ice; blend until smooth.
Serve over ice.

Store tightly covered in refrigerator. Stir before serving.

Hot Cranberry Cider

1 quart apple cider or apple juice
1 32oz bottle cranberry juice cocktail
½ cup ReaLemon® Lemon Juice from Concentrate
1/3 cup light brown sugar
8 whole cloves
2 cinnamon sticks

In large saucepan, combine ingredients; bring to a boil. Reduce heat; simmer uncovered 10 minutes. Remove spices. Serve warm.

Makes 2 quarts

Hot Buttered Rum

1 cup sugar
1 cup packed brown sugar
1 cup Land O’Lakes® butter
2 cups vanilla ice cream, softened
Rum
Boiling water
Ground nutmeg

In 2 qt. saucepan, combine both sugars and butter. Cook over low heat, stirring occasionally. until butter is melted and sugar is dissolved,. about 8 minutes.

In large bowl, combine cooked mixture with ice cream; beat and scrap bowl
often, until smooth 1 to 2 minutes. Store in refrigerator until chilled
or for up to 3 days.

For each serving, fill mug with 1/4 cup mixture, 1 oz. of rum and 3/4 cup
boiling water; sprinkle with nutmeg.

Makes 4 cups

Hot Buttered Pineapple Smoothie

5½ cups Dole® Pineapple Juice
¼ cup brown sugar
2 tbsp. margarine
10 whole cloves
3 cinnamon sticks
1 lemon, sliced

In large saucepan, combine pineapple juice, brown sugar, margarine, cloves and cinnamon sticks. Bring to a boil; simmer 5 minutes. Add lemon slices.
Serve hot in mugs.

Homemade Hot Cocoa

½ cup water
½ cup Nestle® Cocoa
4 cups milk, divided

In large saucepan stir sugar and cocoa until smooth. Gradually add about ½ cup milk, stirring constantly until smooth paste forms. Gradually stir in
remaining milk. Cook over medium heat, stirring frequently until hot.
Do not boil. Pour into 4 mugs.

Hawaiian Tea

3 cups Dole® Pineapple Orange Juice
1 cinnamon stick
2 tbsp chopped crystallized ginger
¼ tsp. anise seed
1 orange tea bag
1 peppermint tea bag
Brown sugar, optional

Combine juice and spices in saucepan. Bring to a boil. Reduce heat; simmer 1 minute. Add tea bags. Cover and steep 5 to 7 minutes. Sweeten with brown
sugar, if desired.

Makes 3 servings

Strawberry Marqaritas

1 19oz. pkg. frozen strawberries in syrup, partially thawed
1/4 cup ReaLime® Lime Juice from Concentrate
1/4 cup tequila
1/4 cup confectioners; sugar
2 tbsp triple sec or other orange flavored liqueur
3 cups ice cubes

In blender, combine all ingredients, except ice; blend well. Gradually add ice, blending until smooth. Serve immediately.

Sugar-Peach Champagne

2 fresh California peaches, sliced
¼ cup sugar
1 bottle pink champagne

Roll peach slices in sugar and place 2 or 3 slices in each of 4 glasses.
Fill with champagne.

Syllabub

4 cups half and half
½ cup sugar
1/3 cup ReaLemon® Lemon Juice from Concentrate
1/3 cup brandy
3 tbsp. dry or cocktail sherry
Candy lemon sticks, optional

In large bowl, on low speed, beat half and half until frothy; gradually beat in sugar then juice brand, brandy and sherry. Chill stir before serving.

Garnish with lemon sticks if desired.

Makes 5 cups

Volanco Punch

3 quarts Dole® Pineapple Juice
2 (6oz. each) cans frozen limeade concentrate
2 quarts ginger ale
2 pints orange or lemon sherbet
Fresh fruit for garnish

In punch bowl, combine pineapple juice and limeade concentrate. Just before serving stir in ginger ale and add scoop of sherbet. Garnish with fruit.

Makes 4 quarts

Tropical Cream Punch

1 14oz. can Eagle® Brand Sweetened Condensed Milk
1 6oz. can frozen orange juice concentrate, thawed
1 6oz. can frozen pineapple juice concentrate, thawed
2 (32oz. each)bottles club soda, chilled

In punch bowl, combine sweetened condensed milk and juice concentrates; mix well. Gradually add club soda; stir . Serve over ice.

Makes 3 quarts

Tempting Cheese Crepes

2/3 cup flour
½ tsp salt
3 eggs, beaten
1 cup milk
2 8oz. pkgs Philadelphia Brand® Neufchatel Cheese, softened
¼ cup sugar
1 tsp. vanilla

Strawberry-Banana Topping:
1 10oz. pkg. frozen strawberries, thawed
1 tbsp. cornstarch
1 banana, sliced

Combine flour, salt and eggs; bat until smooth. Gradually add milk; mixing
until well blended. For each crepe, pour 1/4 cup into hot lightly greased
8” skillet, tilting skillet to cover bottom. Cook over medium high heat
until lightly browned and both sides, turning once.

Combine Neufchatel, sugar and vanilla, mixing until well blended. Spread
approximately ¼ cup cheese mixture onto each crepe. Fold in thirds. Place
in 13 x 9 glass baking dish. Bake at 350° for 15 to 20 minutes or until
thoroughly heated. Keep crepes warm while preparing Strawberry-Banana Topping.

Drain strawberries, reserving liquid. Add enough water to reserved liquid to
measure 1¼ cups; gradually add to cornstarch in saucepan, stirring until
well blended. Bring to boil over medium heat, stirring constantly. Boil
1 minute. Stir in fruit. Serve with warm crepes.

8 servings.

Spinach Mushroom Quiche

2 tbsp. margarine
1½ cups sliced fresh mushrooms
½ cup shredded carrots
½ cup finely chopped green onions
2 garlics, minced
1 10oz. pkg. frozen chopped spinach, thawed and drained
3 eggs
1 15oz. ricotta cheese
½ tsp. salt
¼ tsp. nutmeg
1 unbaked 9” pie shell

In medium skillet over medium heat, heat margarine until melted and bubbly.
In hot margarine, sauté mushrooms, carrots, green onions and garlic, 3 to 5 minutes
until tender-crisp. Stir in spinach and cook 1 minute conger; remove from heat.

In medium bowl, beat eggs. Stir inn ricotta, salt and nutmeg until well blended.
Stir in vegetables mixture; mix well.

Pour mixture into pie shell. Bake at 425° for 10 minutes. Reduce over temp. to
375° and bake 35 minutes longer or until filing is set and crust is golden
brown. Serve hot or refrigerate to serve cold or at room temp.

Makes 6 servings

Southwestern Egg Puff

1lb. Velveeta Pasteurized Process Cheese Spread
2 cups cottage cheese
6 eggs, beaten
½ cup picante sauce
¼ cup margarine, melted
¼ cup flour
½ tsp. baking powder
½ tsp. seasoned salt
1 12oz. can whole kernel corn with sweet peppers, drained

In large bowl, combine ingredients; mix well. Pour into greased 12 x 8 baking
dish. Bake at 350° for 35 to 40 minutes or until golden brown. Top with
additional picante sauce, sour cream and avocado slices, if desired.

4 to 6 servings

Savory Onion Cheese Tart

1 envelope Lipton Recipe Secrets® Golden Onion Recipe Soup Mix
1 cup milk
1 egg, slightly beaten
½ tsp. rosemary leaves
8oz. mozzarella cheese, shredded
1 15oz. pkg. refrigerated pie crusts for 2 9” crust

In small bowl, thoroughly blend golden onion recipe soup mix, milk, egg and
rosemary. Stir in cheese. Freeze 1 hour or refrigerate at least 2 hours
until mixture is slightly thickened and not runny.

On two aluminum foil lined baking sheets, unfold pie crusts. Fold crust edges
over 1” to form rim. Brush, if desired with 1 egg yolk beaten with 2 tbsp.
water. Fill center of each prepared crust with ½ soup mixture;
spread evenly to rim. Bake at 375° for 25 minutes or until crusts are
golden brown. To serve, cut into wedges.

Makes 2 tarts

Sausage Omelet

1 8oz. pkg. Swift Premium® Brown N Serve Sausage Links
¼ cup chopped onion
¼ cup chopped green bell pepper
5 eggs
¼ cup milk
1 tomato, chopped
1½ tbsp. margarine

Heat sausage in heavy oven-proof skillet according to package directions.
Remove sausage and keep warm. Sauté onion and green pepper in same skillet
over medium high heat until tender. Combine eggs and milk in medium bowl.
Add onion, green pepper and tomato.

Melt margarine in same skillet over low heat. Add egg mixture and cook until
eggs are almost set. Arrange sausage on top of the eggs. To finish
cooking top of omelet, broil 4” from heat, until center is firm and top is
lightly browned. Cut into wedges are serve immediately.

Makes 5 servings

Sausage ‘n Egg Brunch Special

½ lb. Eckrich® Smoked Sausage
12oz. frozen shredded hash brown potatoes, thawed
½ cup sour cram
¼ cup milk
½ cup shredded sharp Cheddar cheese
1 tbsp. chopped chives
4 eggs

Combine potatoes, sour cream, milk, cheese and chives in medium bowl. Spoon
into buttered shallow 2-qt. rectangular casserole. Bake at 350° for 40 minutes.

Cut sausage into halves lengthwise, then cut crosswise into bite-sized pieces.
Arrange down center of casserole. Bake 10 minutes more. Shape a well in
each corner of the potato mixture. Break an egg into each well. Bake 10 to 12
minutes more or until eggs reach desired doneness. Serve immediately.

Makes 4 servings

Saucy Mediterranean Frittata

Sauce:
1 8oz. can tomato sauce
1 tsp. dried minced onion
¼ tsp. basil
¼ tsp. oregano
1/8 tsp. dried minced garlic
1/8 tsp. white pepper

Frittata:
1/3 cup chopped onion
1 tbsp. olive oil
1 medium tomato, chopped
1 tbsp. finely chopped fresh basil or 1 tsp. dried basil
¼ tsp. oregano
1/3 cup cooked orzo
8 eggs
½ tsp. salt
1/8 tsp. white pepper
2 tbsp. margarine
½ cup shredded mozzarella cheese

For sauce, combine all sauce ingredients in small saucepan. Simmer over low
heat 5 minutes, stirring often. Set aside; keep warm.

For frittata, cook and stir onion in hot oil in ovenproof 10” skillet until
tender. Add tomato, basil and oregano; cook and stir 3 minutes. Stir in
orzo and set aside. Beat eggs, salt and pepper in medium bowl Sitr in
tomato mixture; set side.

Melt margarine in same skillet t. Add egg mixture; sprinkle with cheese. Cook
over low heat 8 to 10 minutes or until bottom and most of middle is set.
Broil 1 to 2 minutes or until top is browned.

Serve with sauce. Garnish if desired. Cut into edge to serve

Makes 4 to 6 servings.

Praline Pancakes

1½ cups milk
2 tbsp. margarine, melted
2 tsp. brandy
1 tsp. vanilla
1 cup flour
2 tbsp. sugar
1 tsp. baking powder
¼ tsp. salt
1/4 tsp. cinnamon
1 cup cooked rice, cooled
1/3 cup pecans, coarsely chopped
4 egg whites, stiffly beaten

Combine milk, margarine, brandy, vanilla, flour, sugar, baking powder, salt and
cinnamon in large bowl; stir until smooth. Stir in rice and pecans. Fold in
beaten egg whites. Pour scant ¼ cup batter onto hot griddle coated with
cooking spray. Cover over medium heat until bubbles form on top and
underside is lightly browned. Turn to brown other side.

Serve warm drizzled with syrup.

Makes 6 servings

Pineapple Brunch Casserole

1 8oz. can Dole® Crushed Pineapple in Juice
1 cup biscuit mix
1 cup milk
4 eggs, lightly beaten
6 tbsp. margarine, melted
1 tsp. Dijon mustard
½ tsp. onion powder
Pinch nutmeg
4 oz. cooked ham, diced
1 cup shredded Monterey Jack cheese
2 green onions, finely chopped

Drain pineapple. Reserve 2 tbsp. pineapple for garnish, if desired. Combine
biscuit mix, milk, eggs, margarine, mustard, onion powder and nutmeg in
blender or in large bowl until smooth. Stir in ham, cheese, onions and
pineapple. Pour into greased 9” pie plate. Bake at 350° for 35 to 40
minutes or until set. Garnish with reserved pineapple, if desired.

Makes 6 servings

Phyllo Spinach Pie

1 15oz. container ricotta cheese
1 10oz. pkg. frozen chopped spinach, cooked and squeezed dry
2 eggs, slightly beaten
2 tbsp. grated Parmesan cheese
1 envelope Lipton Recipe Secrets® Vegetable Sour Mix
¼ tsp. nutmeg
2 cups fresh or canned sliced mushrooms
15 phyllo strudel sheets
½ cup margarine, melted

In large bowl, thoroughly combine ricotta, spinach, eggs, cheese, soup mix and
nutmeg; stir in mushrooms and set aside.

Unfold phyllo strudel sheets; cover with wax paper, then damp cloth. Brush
1 sheet at a time with melted margarine.

Place 6 buttered sheets across 9” pie plate, extending sheets over sides; press
gently into pie plate. Place additional 6 buttered sheets in opposite
directions across 9” pie plate, extending sheets over sides, to form a
cross, press gently into pie plate.

Turn spinach mixture into prepared pie plate; gently fold sheets over spinach
mixture to cover. Form remaining 3 buttered sheets into a ball and place
on center of pie; brush with margarine. Bake 35 minutes or until golden.
Let stand 10 minutes before serving.

8 servings

Oatmeal Griddlecakes

8 Sizzlean® Breakfast Strips
1½ cups uncooked rolled oats
2 cups milk
1 cup flour
2 tbsp. brown sugar
2 tsp. baking powder
1 tsp. salt
3 eggs, lightly beaten
¼ cup margarine, melted, cooled
Pancake syrup

Cook Sizzlean® strips according to package directions. Dice and set aside.
Mix oats and milk in large bowl and set aside until all milk has been absorbed.

Combine flour, brown sugar, baking powder and salt in small bowl. Add eggs and
diced Sizzlean® pieces to oat mixture; mix well. Stir in flour mixture.
Add margarine stir only long enough to blend batter. Do not overmix.

Lightly grease griddle or heavy skillet and heat over medium heat until water
drop flicked onto in “dances” and instantly evaporated. Pour or ladle
batter into pan to form 3½” diameter pancakes. Cook 2 to 2 minutes until
small bubbles forms on pancakes surface and begin to break.

Flip over and brown other side. Stack cooked pancakes on heated platter and
keep warm. Repeat cooking procedure using remaining batter. Serve pancakes
hot with pancake syrup and additional cooked Sizzlean® strips, if desired.

Makes 5 servings

Mushroom Frittata

1 tsp. margarine
1 medium zucchini, shredded 1medkum tomato, chopped
1 4oz. can mushrooms, drained
6 eggs, beaten
¼ cup milk
2 tsp. Dijon mustard
½ tsp. seasoned salt
2 cups grated Swiss cheese

In large, oven-proof skillet melt margarine and sauté zucchini, tomato and
mushroom 1 minute. In large bowl, combine remaining ingredients; blend
well. Pour egg mixture into skillet; cook 10 minutes over low heat. To
brown top, place skillet under broiler 2 to 3 minutes

Makes 4 servings

Mardarin Orange French Toast

1 11oz. can Dole® Mandarin orange Segments
1 tbsp. grated orange peel
½ cup orange juice
1 tbsp. brown sugar
2 tsp. cornstarch
1 tsp. vanilla
Dash nutmeg
2 eggs, lightly beaten
½ cup half and half
4 slices stale French bread or thick-sliced white bread
2 tbsp. margarine
¼ cup sliced almonds, toasted, optional

Drain syrup from oranges into saucepan. Stir in peel and juice, brown sugar,
cornstarch, vanilla and nutmeg. Cook over low heat, stirring until sauce
thickens slightly and turns clear. Remove from heat; add orange segments.

In pie plate, combine eggs and half and half. Dip bread in egg mixture,
saturating both sides. Melt margarine in large skillet until hot. Cook
soaked bred in skillet until golden brown on each side. Place 2 slices
French toast on each plate; top with orange sauce. Sprinkle with almonds,
if desired.

Makes 2 servings

Italian Baked Frittata

1 cup broccoli flowerets
½ cup sliced mushrooms
½ red bell pepper cut into rings
2 green onions, sliced into 1” pieces
1 tbsp. margarine
8 eggs
¼ tsp. Dijon mustard
¼ cup water
½ tsp Italian seasoning
1 cup shredded Swiss cheese

In ovenproof 10” skillet, over medium high heat; cook broccoli, mushrooms, red
pepper and onions in margarine until tender–crisp, about 5 minutes. Remove
from heat.

In small bowl, beat eggs, mustard, water and Italian seasoning unit foamy; stir
in cheese. Pour mixture into skillet over vegetables. Bake at 375°
for 20 to 25 minutes or unit set. Serve immediately.

Makes 4 servings

Huevos Rancheros

2 tbsp. oil
1 small onion, chopped
1 green pepper, chopped
1 tomato, peeled and chopped
1 8oz. can tomato sauce
½ cup water
1 garlic, minced
1 tsp. oregano
½ tsp. salt
½ to 1 Tabasco® pepper sauce
6 eggs
Tortillas or toasted English muffins

In large skillet, heat oil; add onion and green pepper. Cook 5 minutes or until
tender. Add tomato, tomato sauce, water, garlic, oregano, salt and
Tabasco®. Cover; simmer 20 minutes. Break eggs, 1 at a time into cup and
slip into sauce. Cover; simmer over low heat 5 minutes or until eggs are
set. Serve over tortillas or English muffins.

Makes 6 servings

Gingery Banana Waffles

3 cups flour
4 tsp. baking powder
2 tsp. cinnamon
1½ tsp. ginger
1 tsp. salt
4 eggs
2/3 cup brown sugar
2 extra ripe, medium bananas
1¼ cups milk
½ cup molasses
½ cup margarine, melted
4 firm medium bananas, sliced
Maple syrup

Preheat waffle iron. In large bowl, combine flour, baking powder, cinnamon,
ginger and salt. In medium bowl; beat eggs with brown sugar
until light and fluffy. Puree extra ripe bananas in blender (1 cup). Beat
pureed bananas, milk, molasses and margiarne into egg mixture; add to dry
ingredients. Stir until just moistened.

For each waffle, cook 1/4 cup batter in waffle iron until golden. Serve with
sliced bananas and syrup.

Makes 8 servings

Chocolate Waffles

1 cup flour
¾ cup sugar
½ Hershey’s® Cocoa
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup buttermilk
2 eggs
¼ cup margarine, melted

IN large bowl, stir together flour, sugar, cocoa, baking powder, baking soda
and salt. Add buttermilk and eggs; beat just until blended. Gradually add
margarine beating until smooth. Bake in hot waffle iron according to directions.

Serve warm with pancake syrup. For dessert, serve with ice cream fruit-flavored
syrups or sweetened whipped cream.

10 to 12 4” waffles

Brown Rice, Mushroom and Ham Hash

1 tbsp. olive oil
2 cups sliced fresh mushrooms
1 small onion, minced
1 garlic, minced
3 cups cooked brown rice
1 cup diced cooked ham
½ cup chopped walnuts, optional
¼ cup sniped parsley
1 tbsp. white wine vinegar
1 tbsp. Dijon mustard

Heat oil in large saucepan over medium low heat until hot. Add mushrooms,
onion and garlic; cook until tender. Stir in remaining ingredients; cook
and stir until heated thoroughly.

Makes 8 servings

Brunch Rice

1 tsp. margarine
¾ cup shredded carrots
¾ cup diced green pepper
¾ cup sliced fresh mushrooms
6 egg whites, beaten
2 eggs, beaten
½ cup milk
½ tsp. salt
3 cups cooked brown rice
½ cup shredded Cheddar cheese
6 corn tortillas, warmed

Heat margarine, in large skillet over medium high heat until hot. Add carrots,
green pepper, and mushrooms; cook 2 minutes. Combine egg whites,
eggs, milk and salt in small bowl. Reduce heat to medium and pour egg
mixture over vegetables. Continue stirring 1½ to 2 minutes. Add rice and
cheese; stir gently to separate grains. Heat 2 minutes.

Serve immediately or spoon mixture into warmed corn tortilla.

Makes 6 servings

Polish Reuben Casserole

2 (10oz. each) cans condensed cream of mushroom soup
1½ cups milk
½ cup chopped onion
1 tbsp. prepared mustard
2 (16oz. each) cans sauerkraut, rinsed and drained
1 8oz. pkg. uncooked medium-width noodles
1½ lbs. Polish sausage, cut into ½” pieces
2 cups shredded Swiss cheese
¾ cup whole wheat bread crumbs
2 tbsp margarine, melted

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread
sauerkraut in greased 13 x 9 glass baking pan. Top with uncooked noodles.
Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine
crumbs and margarine in small bowl; sprinkle over top.

Cover pan tightly with foil. Bake at 350° for 1 hour or until noodles are
tender. Garnish as desired.

Makes 8 to 10 servings

Quick and Easy Tuna Rice with Peas

1 10oz. pkg. Birds Eye® Green Peas
1¼ cups water
1 11oz. can condensed Cheddar cheese soup
1 12oz. can tuna, drained and flaked
1 chicken bouillon cube
¼ tsp. white pepper
1½ cup Original Minute® Rice

Bring pas, water, soup, tuna, bouillon and white pepper to full boil in large saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings

Quick Tamale Casserole

1½ lbs. ground beef
¾ cup sliced green onions
1 can chopped green chilies, drained and divided
1 10oz. can tomato soup
¾ cup salsa
1 16oz. can whole kernel corn, drained
1 tbsp. Worcestershire sauce
1 tsp. chili powder
¼ tsp. garlic powder
4 slices American cheese, halved
4 corn muffins, cut into ½” cubes

Mexican Sour Cream Topping:
1 cup sour cream
2 tbsp. chopped green chilies, reserved (see below)
2 tsp. chopped jalapeno peppers, optional
2 tsp. lime juice

In medium skillet, brown ground beef with green onions. Reserve 2 tbsp. chilies for Mexican Sour Cream Topping. Stir in remaining chilies, tomato soup, salsa, corn, Worcestershire, chili powder and garlic powder until well blended. Place in 2-quart casserole. Top with cheese, then evenly spread muffin cubes over cheese. Bake at 350° for 5 to 10 minutes or until
cheese is melted.

Combine all the Mexican Sour Cream topping ingredients in small bowl; mix until well blended. Serve with hot Casserole.

Makes 6 servings

Ranch-Style Chicken Casserole

1 envelope Lipton® Recipe Secrets Onion Recipe Soup Mix
1½ cups buttermilk
1 tbsp. flour
2 garlics, finely chopped
1 lb. boneless, skinless chicken breasts
2 cups frozen mixed vegetables
¼ cup dry bread crumbs
1 tbsp. margarine, melted

In small bowl, thoroughly combine soup mix, buttermilk, flour and garlic; set aside.

In lightly greased 2-qt. shallow casserole, arrange chicken and vegetables; add soup mixture. Bake covered at 350° for 20 minutes. Remove cover and top with bread crumbs combined with margarine. Continue baking, uncovered, 25 minutes.

Makes 4 servings

Santa Fe Casserole Bake

1 lb. lean ground beef
1 pkg. Lawry’s® Taco Spices and Seasonings
2 cups chicken broth
¼ cup flour
1 cup dairy sour cream
1 7oz. can diced green chiles
1 11oz. corn or tortilla chips
2 cups grated Monterey Jack or Cheddar cheese
½ cup sliced green onions with tops

In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco
Spices and Seasonings; blend well.

In small bowl, combine both and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chilies; blend well.

In 13 x 9 glass baking dish, place ½ of the chips. To with ½ of beef mixture, ½ of green onions. Layer again with remaining ingredients sending with green onions. Bake uncovered in 375° oven for 20 minutes. Let stand
5 minutes before cutting

6 servings

Saucy Beef and Zucchini Skillet

1 lb. lean ground beef
1 medium onion, sliced
1 tbsp. oil
3 medium zucchini, split lengthwise, cut into thick slices (about 4 cups)
1 cup Heinz® Tomato Ketchup
1 medium tomato, coarsely chopped
¼ cup grated parmesan cheese
2tsp. lemon juice
½ tsp salt
½ tsp. oregano
¼ tsp. thyme
¼ tsp. white pepper

Brown beef in large skillet; remove and set aside. Drain excess fat. Sauté onion in oil until tender, add zucchini and sauté 2 minutes. Add reserved
beef, ketchup and remaining ingredients. Simmer, covered 10 minutes,
stirring occasionally.

Serve over hot cooked elbow macaroni, if desired.

4 servings

Sausage-Chicken Creole

1 14oz. whole tomatoes, undrained and cut up
½ cup uncooked rice
½ cup hot water
2 tsp. hot pepper sauce
¼ tsp. garlic powder
¼ tsp. oregano
1 16oz. bag frozen vegetable combination (broccoli, corn, red pepper), thawed and drained
1 2.8oz. can Durkee® French Fried Onions
4 chicken thighs, skinned
½ lb. link Italian sausage, quartered and cooked
1 8oz. can tomato sauce

In 12 x 8 baking dish, combine tomatoes, uncooked rice, hot water, hot pepper sauce and seasonings. Bake, covered at 375° for 10 minutes. Stir vegetables and ½ can of Fried Onions into rice mixture; top with chicken and cooked sausage. Pour tomato sauce over chicken and sausage. Bake, covered for 40 minutes or until chicken is done. Top chicken with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.

Makes 4 servings

Sausage Skillet Dinner

12oz. fully cooked smoked pork link sausage, cut diagonally ito 1” pieces
2 tbsp. water
1 medium onion
2 small red cooking apples
2 tbsp. margarine
12oz. natural frozen potato wedges
¼ cup cider vinegar
3 tbsp sugar
½ tsp caraway
2 tbsp. chopped parsley

Place sausage and water in large nonstick frying pan; cover tightly and cook over medium heat 8 minutes, stirring occasionally.

Meanwhile cut onion into 12 wedges; core and cut each apple into 8 wedges.
Remove sausage to warm platter. Pour off drippings. Cook and stir onions
and apple in 1 tbsp. of margarine in same pan, 4 minutes or until apples
are tender. Remove to sausage platter.

Heat remaining margarine; add potatoes and cook, covered, over medium-high heat 5 minutes or until potatoes are tender and golden brown, stirring
occasionally.

Combine vinegar, sugar and caraway. Reduce heat; return sausage, apple mixture and vinegar mixture to frying pan and cook 1 minute, or until heated through, stirring gently. Sprinkle with parsley.

Makes 4 servings.

One Skillet Spicy Chicken ‘n’ Rice

¼ cup flour
1 tsp. Lawry’s® Seasoned Salt
6 to 8 chicken pieces, skinned
2 tbsp. oil
2 (14oz. each) cans whole peeled tomatoes, undrained and cut up
1 pkg. Taco Spices and Seasonings
1 cup thinly sliced celery
1 cup long-grain rice
½ cup chopped onion

IN plastic bag, combine four and salt. Add chicken; shake to coat well. In large skillet, brown chicken in oil; continue cooking, uncovered over low
heat 15 minutes. Add remaining ingredients; blend well. Bring to boil;
reduce heat, cover and simmer 20 minutes or until liquid is absorbed and
chicken is cooked through.

4 to 6 servings

Old Fashioned Chicken Pot Pie

6 tbsp. margarine
3 tbsp. flour
2 cups chicken broth
1¼ tsp rosemary
¼ tsp. Tabasco® pepper sauce
½ lb. cubed cooked chicken
2 medium carrots, sliced and cooked
1 cup frozen peas
1½ cups packaged dry biscuit mix
½ cup milk

In large saucepan, melt 3 tbsp. margarine. Stir in flour; cook 1 minute.
Remove from heat. Gradually add broth. Stir constantly, bring to a boil over medium heat and boil 1 minute. Stir in ½ tsp. rosemary, Tabasco®, chicken, carrots and peas. Spoon mixture into greased 2-qt. shallow baking dish.

In medium bowl, combine biscuit mix and remaining rosemary. Cut in remaining margarine until mixture resembles coarse crumbs. Stir in milk. On heavily floured surface, pat out biscuit dough ½” thick. Cut into 10 triangles.

Arrange triangles on chicken mixture. Bake 25 minutes or until biscuits
are browned.

4 servings

Old Fashioned Tuna Noodle Casserole

¼ cup plain dry bread crumbs
3 tbsp. margarine, melted
1 tbsp. finely chopped parsley
½ cup chopped onion
½ cup chopped celery
1 cup water
1 cup milk
1 pkg. Lipton® Noodles & Sauce – Butter
2 cans tuna, drained and flaked

In small bowl, thoroughly combine crumbs, 1 tbsp of margarine and parsley; set side.

In medium saucepan, melt remaining 2 tbsp margarine and cook onion with celery over medium heat, stirring occasionally, 2 minutes or until onion is tender. Add water and milk; bring to a boil. Stir in noodles and butter sauce. Continue boiling, stirring occasionally, 8 minutes or until noodles
are tender. Stir in tuna. Turn into greased 1 quart casserole, then top with bread crumb mixture. Broil until bread crumbs are golden

About 4 servings

Meat and Tater Pie

2 cups Kellogg’s® Corn Flakes cereal, crushed to make 1 cup
½ tsp salt
1 tbsp prepared mustard
1/3 cup milk
1 lb. ground beef
2 eggs
2 cups stiff mashed potatoes
¼ cup chopped onion
2 tbsp parsley
2 tbsp margarine, melted
½ cup shredded American cheese

Combine ½ cup of crushed cereal, salt, mustard and milk in large bowl; beat well. Add ground beef; mixing until combined. Gently press meat mixture in bottom and up side of 9” pie pan. Beat eggs lightly in small bowl. Add potatoes, onion, and parsley. Stir until combined. Spread potato mixture evenly in meat shell. Place pie pan on baking sheet. Bake at 350°
for 35 minutes.

Meanwhile, combine remaining crushed cereal with melted margarine, in small bowl; set aside. Sprinkle cheese evenly over potato mixture. Top with cereal mixture. Bake 10 minutes more or until cheese melts.

6 servings

Jambalaya

2 garlics, crushed
1 tbsp. Blue Bonnet® margarine
1 14oz. can stewed tomatoes, undrained and coarsely chopped
1½ cups cubed cooked ham
1 13oz. can College Inn® chicken broth
1 cup uncooked rice
½ tsp. thyme
12oz. shrimp shelled and deveined

In skillet, over medium high heat, cook garlic in margarine 1 to 2 minutes.
Add remaining ingredients expect shrimp; heat to a boil; reduce heat.
Cover; simmer 25 minutes. Add shrimp; cook, covered 5 to 10 minutes or
until liquid is absorbed.

Makes 6 servings

Meat and Potato Pie

Filling:
1/34 cup shortening
1 lb. sirloin steak, trimmed and cut into ½” cubes
½ cup sliced onion
½ cup diced carrots
¼ cup tomato paste
½ tsp. basil
½ tsp. thyme
½ tsp. garlic powder
1 10oz. can condensed double strength beef broth
4½ cups peeled, cubed russet potatoes
1 tbsp. cornstarch
2 tbsp. cold water
½ cup frozen green peas, thawed

Crust:
Classic Crisco Double Crust

For filling: melt shortening in large saucepan. Add steak. Brown on medium high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme, and garlic powder. Cook 2 to 3 minutes, stirring constantly. Add broth and potatoes. Reduce
heat to low; cover and simmer until potatoes are cooked through but still firm.

Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat; stir in peas cool to room temp.

For crust, heat oven to 375°. Prepare recipe for Crust and press bottom crust into 9” deep dish pie plate or casserole. Spoon in filling. Moisten pastry edge with water. Cover pie with top crust. Cut slits in to crust to allow stem to escape. Bake at 375° for 30 to 35 minutes or until browned.
Serve hot. Refrigerate leftover pie.

Hasty Shore Dinner

1 cup small shell pasta, cooked and drained
½ cup mayonnaise
½ cup milk
1 10oz. can condensed cream of celery soup
1 8oz. pkg. frozen imitation crabmeat, thawed, drained and cut into chunks
1 4oz. can shrimp, drained
1 cup shredded Swiss cheese
1 2.8oz. can Durkee® French Fried Onions
½ tsp. dill
¼ tsp. seasoned salt

Return hot pasta to saucepan. Stir in mayonnaise, milk, soup, crabmeat,
shrimp, ½ cup of cheese, ½ can Fried Onions and seasonings; mix well.

Pour into 1½-qt. casserole. Bake, covered at 350° for 35 minutes or until
heated through. Top with remaining cheese and onions. Bake, uncovered
5 minutes or until onions are golden brown.

Makes 4 to 6 servings

German-Style Potato Supper

1 lb. smoked sausage, cut into 1” slices
4 cups frozen potatoes O’Brien
1 cup water
2 tsp. Wyler’s® or Steero® beef-flavor instant bouillon
¼ cup lemon juice
2 tbsp. sugar
2 tsp. cornstarch
½ tsp. dry mustard

In large skillet, brown sausage. Stir in potatoes, ¾ cup water and bouillon; bring to boil. Cover and simmer 10 minutes.

In small bowl, combine reaming ingredients; mix well. Pour over meat mixture; simmer uncovered 5 minutes or until thick and bubbly. Serve
immediately. Refrigerate leftovers.

4 servings

Fiesta Beef Pot Pie

Crust:
1-2/3 cup flour
½ cup cornmeal
1 tsp. salt
1/3 cup finely shredded Cheddar cheese
¾ cup Crisco® Shortening
5 to 7 tbsp. cold water

Filling:
1 lb. lean boneless beer chunk, cut into ½” chunks
1 tbsp. Crisco® Shortening
½ cup chopped green pepper*
½ cup chopped onion*
1 14oz. can Mexican-style stewed tomatoes, undrained*
1 8oz. can whole kernel corn, drained
1 4oz. can sliced mushrooms, drained
½ cup water
1/3 cup tomatoes paste
2 tsp sugar
1 tsp. chili powder
½ tsp. cumin
¼ tsp. salt
1/8 tsp. crushed red pepper, optional

Glaze and Topping:
1 egg, beaten
¼ tsp. salt
1/3 cup shredded Cheddar cheese

For Crust: combine flour, cornmeal and 1 tsp salt in large bowl. Cut in 1/3 cup cheese and ¾ cup shortening until flour is just blended to form pea-sized chunks. Sprinkle with water 1 tbsp. at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Press each half to form 5 to 6” pancake. Roll bottom crust into circle; transfer to 9” pie
plate. Trim edge even with pie plate.

For filling: brown beef in 1 tbsp shortening in large skillet. Remove beef with slotted spoon. Add green pepper and onion to skillet and cook until
tender. Add beef, undrained tomatoes, corn, mushrooms, water tomato paste, sugar, chili powder, cumin, ¼ tsp. salt and red pepper; if desired. Cover.
Bring to a boil. Reduce heat an simmer 30 minutes, stirring occasionally. Remove form heat. Spoon hot filing into unbaked pie crust.
Moisten pastry edge with water.

Roll top crust same as bottom; lift top crust onto filled pie. Trim ½” beyond edge of the pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

For glaze and topping: combine egg and ¼ tsp. salt. Brush lightly over top crust. Bake at 425° for 30 to 40 minutes or until crust is golden brown.
Sprinkle with 1/3 cup cheese. Serve hot or warm.

Refrigerate leftover pie.

*If Mexican-style tomatoes are unavailable, use plain stewed tomatoes.
Increase green pepper and onion to ¾ cup each. Add 1 tbsp. diced jalapeno
pepper and ¼ tsp. garlic powder.

Fancy Chicken Puff Pie

4 tbsp. margarine
¼ cup chopped shallots
¼ cup flour
1 cup chicken broth
¼ cup sherry
Salt to taste
1/8 tsp. white pepper
Pinch nutmeg
¼ lb. ham, cut into 2” strips
3 cups cooked chicken, cut into 2” strips
1½ cups fresh asparagus pieces or 1 pkg. frozen asparagus pieces
1 cup heavy cream
Chilled pie crust for a 1-crust pie or 1 sheet frozen puff pastry
1 egg, beaten

In medium saucepan, over medium-high heat, melt margarine, sauté shallot
lightly. Stir in flour; cook 3 minutes. Add broth and sherry. Heat to
boiling, stirring constantly; season to taste with salt; pepper and
nutmeg. Reduce heat to low and simmer 5 minutes. Stir in ham, chicken,
asparagus and cream.

Pour chicken mixture into ungreased 9” pie plate. Preheat oven to 425°. Cut 8” circle from crust. Cut hearts from extra dough with cookie cutter, if desired. Place circle on cookie sheet, moistened with cold water. Pierce with fork, brush with egg and decorate with hearts; brush hearts with egg.

Bake crust and filled pie plate 10 minutes; reduce heat to 350° and bake
additional 10 to 15 minutes, or until pastry is golden brown and filing is
hot and set. With spatula, place pastry over hot filing and serve
immediately.

4 servings

Dariyland Confetti Chicken

Casserole:
1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 10oz. can cream of chicken soup
1 cup sour cream
3 cups cubed cooked chicken
½ cup sliced mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. white pepper

Confetti Topping:
1 cup flour
2 tsp. baking powder
½ tsp. salt
2 eggs, slightly beaten
½ cup milk
1 tbsp. chopped green pepper
1¼ cups shredded Cheddar cheese

For casserole: In saucepan, combine carrots, onion, celery and chicken broth.
Simmer 20 minutes. In 3-qt. casserole, mix soup, sour cream, chicken
cubes, mushrooms, Worcestershire, salt and pepper. Add simmered vegetables and liquid; mix well.

For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper and 1 cup of the cheese. Mix just until well blended. Drop tablespoonfuls of topping onto casserole and bake at 350° for 40 to 45 minutes or until golden brown.

Sprinkle with remaining cheese and return to oven until melted. Garnish as
desired.

6 to 8 servings

Deep Dish Turkey Pie

3 cups cubed cooked turkey or chicken
1 cup sliced cooked carrots
1 cup cubed cooked potatoes
1 cup frozen green peas, thawed
6 tbsp. margarine
1/3 cup flour
2 tbsp Wyler’s® and Steero® Chicken-flavored Instant Bouillon
¼ tsp. white pepper
4 cups milk
2¼ cups biscuit baking mix

In large saucepan, melt margarine,; stir in flour, bouillon and white pepper.
Over medium heat, gradually add milk; cook and stir until mixture thickens. Add remaining ingredients expect biscuit mix; mix well. Pour
into 2½ qt. baking dish.

Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover dish; cut slashes in center of dough. Place on top of dish; crimp edges. Bake at 375° for 40 minutes or until golden. Refrigerate leftovers.

Makes 6 servings

Deli - in - a - Skillet

½ lb. corned beef, cooked and cut into pieces
1 14oz. can sauerkraut
1½ cups water
1½ cups Original Minute® Rice
½ cup prepared Thousand Island dressing (bottled or recipe)
3 oz. Swiss cheese, cut into strips

Mix corned beef, sauerkraut and water in large skillet. Bring to full boil.
Stir in rice. Pour dressing over rice and top with cheese. Cover; remove
from heat. Let stand 5 minutes.

4 servings

Scalloped Turkey

2 cups diced cooked turkey
½ cup chopped celery
¼ cup chopped green bell pepper
3 tbsp margarine
2 tbsp. flour
¼ tsp salt
1½ cups milk
4 cups potato chips, divided

Cook and stir celery and green pepper in 1 tbsp. of margarine in medium saucepan over medium heat. Remove from pan. Melt remaining margarine in the same saucepan over medium heat. Blend in flour and salt. Remove from
heat. Gradually add milk. Cook over medium heat until mixture thickens,
stirring constantly. Add turkey, celery, and green pepper.

Crush chips lightly to make 2 cups. Put about 1½ cups of the chips in bottom of buttered 1½-qt. baking dish. Add turkey mixture. Sprinkle remaining chips on top. Bake at 350° for 30 to 40 minutes or until sauce is bubbly.

4 servings

Skillet Sauerbraten

¾ lb. boneless beef sirloin steak
2/3 cup crushed gingersnaps (about 10 cookies)
½ tsp. salt
1 tbsp olive oil
1 medium onion, sliced into rings
3 ribs celery, sliced
2 carrots, thinly sliced
1½ cups beef broth
1/3 cup cider vinegar
2 tbsp cornstarch
2 tbsp water
3 cups hot cooked brown rice

Partially freeze steak; slice diagonally across grain into 1/8” strips.
Combine gingersnap crumbs and slat in medium bowl. Dredge steak slices
into crumb mixture; set aside.

Heat oil in large skillet over medium-high heat until hot. Add half of steak, stirring to brown both sides. Cook for 2 minutes or until done. Reserve and keep warm. Repeat with remaining steak. Add onion, celery and carrots to hot skillet; cook for 5 minutes or until tender crisp. Add broth and vinegar; reduced heat to and simmer 5 minutes. Combine cornstarch with water.

Add to skillet stirring constantly, until thickened; , cook 1 minute
longer. Add reserved steak; pour mixture over rice.

Makes 6 servings

Smoked Sausage Noodle Bake

1 lb. Eckrich® Smoked Sausage
8oz. uncooked medium egg noodles
2 tbsp. margarine ½ cup chopped onion
½ cup chopped celery
1 17oz. can cream-style corn
½ cup sour cream
½ tsp. salt

Cook noodles according to package directions. Melt margarine small saucepan over medium high heat. Sauté onion and celery until crisp-tender. Combine noodles, onion, celery, corn, sour cream and salt in large bowl.

Pour into buttered shallow 2-qt. baking dish. Cut assuage into serving- size pieces. Arrange top of noodle and push down partially into noodles. Bake at 350° for 40 minutes or until hot.

Makes 4 to 6 servings

Spanish Rice and Meatballs

6 slices bacon
1 lb. lean ground beef
½ cup soft bread crumbs
1 egg, slightly beaten
½ tsp. salt
½ cup chopped onion
½ cup sliced celery
2/3 cup uncooked white rice
1½ cups water
1 16oz. can whole peeled tomatoes, cut into bite-size pieces
1/3 cup Heinz® 57 Sauce
1/8 tsp. hot pepper sauce
1 green bell pepper, cut into ¾” chunks

In skillet, cook bacon until crisp; remove, coarsely crumble and set aside. Drain drippings, reserving 1 tbsp.

In large bowl, combine beef, bread crumbs, egg, and salt. Form into 20 meatballs, using a rounded tablespoon for each. In same skillet, brown meatballs in reserved drippings; remove. In same skillet, sauté onion and celery until tender-crisp; drain excess fat. Add rice, water, tomatoes, 57 Sauce, and hot pepper sauce. Cover; simmer 20 minutes. Stir in bacon, meatballs.

And green pepper,. Cover, simmer and additional 10 minutes or until
rice is tender and liquid is absorbed, stirring occasionally.

4 servings

Spring Lamb Skillet

2 tsp. olive oil
1 lb. boneless lamb, cut into 1” cubes
2 cups thinly sliced zucchini
2 cups sliced fresh mushrooms
2 medium tomatoes, seeded and chopped
½ cup slice green onions
3 cups cooked brown rice
½ tsp. rosemary
½ tsp. salt

Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve. Add zucchini, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until tender.

Stir in rice, rosemary and salt and reserved lamb. Cook until thoroughly heated.

6 servings

Super Filet of Sole and Vegetables

1 10oz. can condensed cream of celery soup
½ cup milk
1 cup shredded Swiss cheese
½ tsp. sweet basil
¼ tsp. seasoned salt
1 10oz. pkg. frozen baby carrots, thawed and drained
1 10oz. froze asparagus cuts, thawed and drained
1 2.8oz. can Durkee® French Fried Onions
1 lb. unbreaded sole filets, thawed if frozen

In small bowl, combine soup, milk, ½ cup of cheese and seasonings; set aside.
In 12 x 8 glass baking dish, combine carrots, asparagus and ½ can
Fried Onions. Roll up filets, (Fold in half lengthwise, before rolling if
filets are wide). Place filet rolls upright along center of vegetable
mixture. Pour soup mixture over fish and vegetables.

Bake at 375°, covered for 30 minutes or until fish flakes easily with fork.
Stir vegetables; top fish with remaining cheese and onions. Bake, uncovered, 3 minutes or until onions are golden brown.

Makes 3 to 4 servings

Tortilla Lasagna

1 tbsp. vegetable oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 large garlic, minced
1 lb. ground beef
1 tsp. oregano
1 16oz can tomatoes, drained, chopped
1 8oz. can tomato sauce
1 cup sour cream
¾ tsp. Tabasco® pepper sauce
10 corn tortillas
1 16oz. can pinto beans, drained
2 cups shredded Cheddar cheese

In large skillet, heat oil; cook onion, green pepper and garlic 3 minutes or until tender. Add ground beef and oregano, breaking up meat with for as it cooks; cook until browned. Drain off fat; remove fro heat.

In medium bowl, combine tomatoes, tomato sauce, sour cream and Tabasco®; mix well. Cut each tortilla in half. Arrange 10 halves in shallow 11 x 7
baking dish. Spread half meat mixture over tortilla. Top with half pinto
beans, half tomato mixture and 1 cup shredded cheese. Repeat remaining
ingredients.

Bake at 350° for 30 minutes or until heated through. Let stand 10 minutes
before serving.

Makes 4 servings

Turkey ‘n’ Stuffing Bake

¼ cup margarine
1¼ cups boiling water
3½ cups seasoned stuffing crumbs
1 2.8oz. can Durkee® French Fried Onions
1 10oz. can condensed cream of celery soup
¾ cup milk
1½ cups cubed, cooked turkey
1 10oz. pkg. frozen peas, frozen

Combine margarine and water; stir in until margarine is melted. Pour over
seasoned stuffing crumbs; toss lightly. Stir in ½ can French Fried
Onions. Spoon stuffing mixture into shallow baking dish. Press stuffing
across bottom and up sides of dish to form a shell.

Combine soup, milk, turkey and peas; pour into stuffing shell. Bake, covered, at 350° for 30 minutes. Top with remaining onions and bake uncovered 5 minutes longer.

4 to 6 servings

Turkey Tetrazzini

1 lb. cooked Butterball® turkey
2/3 cup sliced onion
½ stick margarine
¼ cup flour
1 tsp. salt
¼ tsp. white pepper
½ tsp. poultry seasoning
¼ tsp. dry mustard
2 cups milk
1 cup shredded sharp Cheddar cheese
2 tbsp. sherry
1 4oz. can sliced mushrooms, undrained
1 7oz. spaghetti, cooked, drained

Cook and stir onion in margarine in medium saucepan over medium heat until tender. Blend in flour and seasonings. Remove from heat. Gradually add
milk. Stirring constantly, cook over medium heat until mixture thickens.
Add 2/3 cup cheese, stirring until cheese melts. Add sherry and undrained
mushrooms to cheese sauce.

Place layer of spaghetti in 12 x 8 baking dish. Cover with layer of turkey and layer of sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top. Bake at 400° about 25 minutes.

6 servings

Turkey and Wild Rice Bake

1 6oz. wild and white rice mix, uncooked
2-1/3 cups water
2 cups cooked turkey, cubed
1 4oz. can mushrooms, drained
1 14oz can whole artichoke hearts, drained and quartered
1 cup shredded white cheese

In 2-qt. lightly greased casserole combine rice with seasoning packet, water, turkey, mushrooms and artichokes. Cover and bake 1 hour and 15 minutes or until liquid is absorbed.

Top casserole with cheese. Return to oven and bake, uncovered, 5 to 10 minutes, or unitl cheese is melted an golden brown.

6 servings

Creole Chicken Jambalaya

¼ cup oil
2 onions, chopped
5 green onions, chopped
2 green bell peppers, chopped
2½ to 3 lbs. broiler-fryer chicken, cut into 8 pieces
½ lb. cooked ham, cubed
½ lb. smoked or Polish sausage, cut into ½” slices
1 16oz. tomatoes, cut into pieces, undrained
1 6oz. tomato paste
1 tsp. salt
1-3/4 cups uncooked rice
½ cup water
¾ tsp. Tabasco® pepper sauce

In large saucepot or Dutch oven, heat oil. Add onions, green onions and
peppers; cook 10 minutes or until tender. Add chicken and brown on all
sides, about 10 minutes. Add ham, sausage, tomatoes, tomato paste and salt.
Cover and simmer 10 minutes; stir in rice. Add water. Cover and
simmer 1 hour or until chicken is done; stir frequently. Add additional
water, if rice begins to stick to bottom of pan. Before serving, stir in Tabasco®.

Makes 8 servings

Crab and Rice Primavera

1 10oz. pkg. Birds Eye® Farm Fresh Broccoli, Green Beans, Pearl Onions and Red Peppers
¼ cup water
1-1/3 cups milk
¾ lb. imitation crabmeat or crabmeat
2 tbsp margarine
1 tsp. garlic powder
¾ tsp. dried basil
1½ cups Original Minute® Rice
½ cup grated Parmesan cheese

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

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

Makes 4 servings

Country-Style Chicken Dinner

3 cups frozen hash brown potatoes
1 2.8oz. can Durkee® French Fried Onions
1 10oz. can condensed cream of chicken soup
1 cup milk
6 slices American cheese
2 to 2½ lbs. chicken pieces, fat trimmed, skinned, if desired
1 10oz. pkg. frozen mixed vegetables, thawed and drained

In 13 x 9 glass baking dish, combine frozen potatoes and ½ can of Fried Onions.

In small bowl, blend soup and milk; pour half over potato mixture. Arrange cheese slices over potato mixture; top with chicken, skin side down. Pour
remaining soup mixture over chicken.

Bake, uncovered at 375° for 35 minutes. Stir vegetable into potatoes and turn chicken pieces over. Bake, uncovered, 20 minutes or until chicken is done. Stir potato mixture and top chicken with remaining onions; bake, uncovered 3 minutes or until onions are golden brown. Let stand 15 minutes before serving.

Makes 4 to 6 servings

Country French Cassoulet

¼ cup Wish-Bone® Italian Dressing*
2 medium onions, chopped
2 medium carrots, chopped
1 lb. Kielbasa sausage, sliced diagonally
¼ cup dry white wine
1 cup chicken broth
1 8oz tomato puree
1 tsp. thyme
2 cups cut-up cooked pork or lamb
1 16oz can cannelini beans, rinsed and drained
½ cup fresh bread crumbs
2 tbsp. margarine, melted
2 tbsp. finely chopped parsley

In large skillet, heat Italian dressing and cook onions, carrots and kielbasa over medium heat, stirring occasionally, 10 minutes or unit vegetables are tender and kielbasas is lightly browned. Stir in wine, then broth, tomato puree, thyme and meat.

In lightly greased deep 2-qt. casserole, layer ½ of tomato mixture, then ½ of beans; repeat. Top with bread crumbs, combined with margarine and parsley. Bake at 350° for 40 minutes or until heated through.

Make about 8 servings

*Also terrific with Robusto Italian, Blended Italian, Lite Italian or Lite Classic Dijon Vinaigrette Dressing.

Classy Cassoulet

6 slices bacon
¼ cp seasoned dry bread crumbs
1 lb. hot or sweet Italian sausage, cut into 1” slices
1 medium onion, cut into 6 wedges
3 garlics, finely chopped
1 16oz. can sliced carrots, drained
1 16oz. can zucchini drained
1 8oz. can stewed tomatoes
½ cup chopped celery
1 tsp. beef flavored instant bouillon
1½ tsp. parsley
1 bay leaf
2 (15oz. each) butter beans, 1 can drained and 1 can undrained

Sauté bacon in large skillet, turning until crisp and browned, about 8 minutes.
Remove with slotted spoon to paper towels to drain. Set aside skillet with
bacon drippings.

Combine 2 tbsp. of the drippings with bread crumbs in small bowl. Set aside.

Sauté sasauge, onion and garlic in skillet with the drippings until sausage is
no longer pink, 12 to 15 minutes. Drain off fat, leaving sausage mixture in
skillet. Stir carrots, zucchini, tomatoes, celery, bouillon, parsley bay
leaf and 1 can drained butter beans into skillet with sausage. Add can of
undrained butter beans. Bring to boil, lower heat and simmer uncovered for
10 minutes or until mixture is heated through. And celery is tender Remove
bay leaf.

Place sausage mixture into 1 2qt. casserole. Crumble bacon over top; sprinkle
with bread crumb mixture. Broil 5” from heat 1 minute or until crumbs are
golden; be careful not to burn crumbs.

Serve hot with garnish of sliced, canned, cranberry sauce, if desired.

Makes 6 servings

Chili Beef and Corn Casserole

1 13oz. can College Inn® Beef Broth
1 6oz. can tomato paste
1 package Ortega® Taco Seasoning Mix
3/ 4 cup uncooked rice
1 lb. ground beef
1 cup chopped onion
1 17oz. whole kernel sweet corn, drained
Corn chips, optional
Diced fresh tomato, optional

In small bowl, blend 1 cup beef broth, tomato paste and taco seasoning mix; set
aside. In saucepan, over high heat, combine remaining broth and enough
water to equal 1-3/4 cups liquid; heat to a boil. Add rice and cook
according to package directions.

In large skillet, over medium high heat, brown beef and cook onion until done;
pour off fat.

In 2-qt. casserole, layer 1/3 each of rice, corn, meat mixture and reserved
sauce. repeat layers twice, combine the last portion of meat and sauce for
the top layer. Cover, bake at 375° for 40 to 45 minutes or until hot.
Garnish with corn chips and diced tomatoes, if desired

Makes 4 to 6 servings

Chicken Enchilada Casserole

1 medium onion, chopped
2 tbsp. vegetable oil
4 cups shredded, cooked chicken or turkey
1 15oz. can tomato sauce
1 14oz. whole peeled tomatoes, undrained and cut up
1 pkg. Lawry’s® Taco Spices and Seasonings
½ tsp. garlic powder with parsley
1 dozen medium corn tortillas
3 cups Monterey Jack cheese

In large skillet, sauté onion in oil. Add chicken, tomato sauce, tomatoes,
Taco Spices and Seasonings sand garlic powder with parsley; blend well.
Bring to a boil; reduce heat and simmer, uncovered 15 minutes.

In 13 x 9 glass baking dish, place 4 corn tortillas. Pour ½ of chicken mixture
on tortillas, spreading evenly. Layer with 1/3 of the cheese. Repeat
layers 2 times ending with cheese. Bake uncovered in 350° oven for 30 to 40
minutes or until heated through and cheese melts.

Makes 8 to 10 servings

Chicken Enchiladas

3 cups finely chopped cooked chicken
1 cup chopped onion
¼ cup margarine
¼ cup flour
2½ cups water
1 tbsp. Wyler’s® or Steero® Chicken Flavor Bouillon
1 8oz. Borden® sour cream, at room temp.
2 cups shredded Cheddar cheese
1 4oz. can chopped mild green chlies, drained
1 tsp. cumin
12 corn tortillas
Sour cream, chopped green onions and chopped tomato for garnish

In medium saucepan, cook onions in margarine until tender. Stir in flour then
water and bouillon; cook and stir until thickened and bouillon dissolves.
Remove from heat, stir in sour cream.

In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin;
mix well. Dip each tortilla into remaining sauce to soften. Fill each
with equal portions of chicken mixture. Roll up. Arrange in greased
13 x 9 glass baking dish. Spoon remaining sauce over. Sprinkle with
remaining cheese. Bake at 350° for 25 minutes or until bubbly. Garnish as
desired. Refrigerate leftovers.
Makes 6 to 8 servings

Chicken Cheese Puffs

1 20oz. can Dole® Crushed Pineapple in Juice
8 eggs, lightly beaten
3 cups shredded Monterey Jack cheese
2cups small curd cottage cheese
2 cups diced, cooked chicken
1 4oz. can chopped green chiles
½ cup flour
1 tsp. baking powder
½ tsp. salt
2 tbsp. margarine, melted
1/3 cup grated Parmesan cheese

Drain pineapple; save juice for a beverage. Blend pineapple, eggs, Monterey
Jack, cottage cheese, chicken, chilies, flour, baking powder and salt in
medium bowl.

Coat bottom of 13 x 9 glass baking pan with margarine. Pour chicken mixture
into pan. Sprinkle with Parmesan. Bake at 350° for 40 to 45 minutes or
until toothpick inserted near center comes out clean.

Makes 8 servings

Cheesy Pork Chops ‘n’ Potatoes

1 jar pasteurized processed cheese spread
1 tbsp. vegetable oil
6 thin pork chops, ¼ to ½” thick
Seasoned salt
½ cup milk
4 cups frozen cottage fries
1 can Durkee® French Fried Onions
1 10oz. pkg. frozen broccoli spears, thawed and drained

Spoon cheese spread into 12 x 8 baking dish; place in oven preheated at 350° just
until cheese melts 5 minutes.

Meanwhile, in large skillet, heat oil. Brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside.

Using fork, stir milk into melted cheese until well blended. Stir cottage fries and ½ can of French Fried Onions into cheese mixture.

Divide broccoli spread into 6 small bunches. Arrange bunches of spread over potato mixture with flowerets around edges of dish. .Arrange chops over broccoli stalks. Bake, covered at 350° for 35 to 40 minutes or until pork chops are done.

Top chops with remain onions; bake, uncovered, 5 minutes or until onions are golden brown.

Makes 4 to 6 servings

Cheeseburger Pie

1 9” unbaked pastry shell, pricked
8 sliced Borden® Singles Process American cheese
1 lb. lean ground beef
½ cup tomato sauce
1/3 cup chopped green bell pepper
1/3 cup chopped onion
1 tsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon
3 eggs, well beaten
2 tbsp. flour

Bake pastry shell in oven at 450° for 8 minutes; remove from oven. Reduce oven
temp. to 350°

Cut 6 slices cheese into pieces. In large skillet, brown meat; pour off fat.

Add tomatoes sauce, green pepper, onion and bouillon; cook and stir until
bouillon dissolves. Remove from hat; stir in eggs, flour and cheese
pieces. Turn into prepared pastry shell. Bake 20 to 25 minutes or until hot.

Arrange remaining 2 slices cheese on top. Bake 3 to 5 minutes longer or until cheese begins to melt. Refrigerate leftovers.

Cheese Stuffed Beef Rolls

1 15oz. jar. Spaghetti sauce
1egg, slightly beaten
¼ tsp. oregano
¼ tsp. garlic powder
1 15oz. container ricotta cheese
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 can Durkee® French Fried Onions
6 thin slices deli roast beef (about ½ lb.)
2 medium zucchini, sliced (about 3 cups)

Spread ½ cup spaghetti sauce in bottom of 12 x 8 baking dish.

In large bowl, thoroughly combine egg, seasonings, ricotta cheese, Parmesan,
½ cup of mozzarella and ½ can French Fried Onions. Spoon equal amounts of
cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll
style and arrange seam-side down in baking dish. Place zucchini along both
asides of dish. Pour remaining spaghetti sauce over beef rolls and
zucchini. Bake, covered, at 375° for 40 minutes or until heated thorough.

Top beef rolls with remaining mozzarella cheese and onions. Bake, uncovered
3 minutes or until onions are golden brown.

Makes 6 servings

Cheese Mushroom Strata

4 eggs, lightly beaten
1 13oz. College Inn® Chicken or Beef Broth
½ cup sour cream
2 tsp. Grey Poupon® Dijon Mustard
8 slices white bread, cubed
2 cups shredded Cheddar cheese
1 4oz. can sliced mushrooms, drained

In large bowl, beat together eggs, broth, sour cream and mustard. Stir in
bread cubes, cheese, and mushrooms. Pour into greased 2-qt oval or 12 x 8 glass
baking dish. Cover; refrigerate overnight.

Uncover, bake at 350° for 50 to 60 minutes or until set. Let stand 5 to 10 minutes
before serving. Garnish as desired

Makes 6 to 8 servings

Brown Rice and Chicken Bake

3 cups cooked brown rice
1 10oz. pkg. frozen green peas
2 cups cooked chicken breast cubes
½ cup mayonnaise
1/3 cup slivered almonds, toasted, optional
2 tsp. soy sauce
¼ tsp. garlic powder
¼ tsp. tarragon

Combine rice, peas, chicken, mayonnaise, almonds, soy sauce and seasonings in
bowl. Transfer to 3-qt. baking dish coated with cooking spray. Cover and
bake at 350° for 15 to 20 minutes.

Makes 6 servings

Beef and Wild Rice Casserole

2-2/3 cups boiling water
2/3 cup uncooked wild rice, rinsed and drained
4 tsp. Wyler’s® or Steero® Beef Flavor Bouillon
1½ lbs. lean ground beef
1 cup chopped celery
½ cup chopped onion
1 garlic, finely chopped
1 10oz. can condensed cream of mushroom soup
½ cup uncooked long grain rice
1/8 tsp. white pepper

In 2-qt. baking dish, combine water, wild rice and bouillon; set aside.

In large skillet, brown meat; pour off fat. Stir in celery, onion and garlic;
cook until tender. Add soup, long grain rice and pepper. Add meat mixture
to wild rice mixture; mix well. Cover. Bake at 350° in oven for 1 hour and
30 minutes.

Serve hot. Refrigerate leftovers.

Beef Tater Bake

1½ lbs. lean ground beef
1 cp soft bread crumbs
1 egg, slightly beaten
½ cup chopped onion
1/3 cup Heinz® Tomato Ketchup
½ tsp. salt
1 cup shredded process sharp American cheese
3 cups seasoned hot mashed potatoes

In large bow, combine beef,, bread crumbs, egg, onion, ketchup, and salt. Pat
meat mixture firmly into 8” square baking dish. Bake at 350° for 30 minutes.
Remove form oven; drain excess fat.

In large bowl, combine ¾ cup cheese with potatoes. Spread potatoes evenly over
meat; sprinkle with remain ¼ cup cheese. Return to oven; bake additional
20 minutes or until meat is cooked through and potatoes are hot.

6 servings

Bayou Jambalaya

1 medium onion, sliced
½ cup chopped green bell pepper
1 garlic, minced
1 cup uncooked white rice
2 tbsp. margarine
1 cup Heinz® Tomato Ketchup
2¼ cups water
1 tbsp. Heinz® Vinegar
1/8 tsp. red pepper
1 medium tomato, coarsely chopped
1 cup cubed cooked ham
½ lb. deveined shelled raw medium-size shrimp

In large skillet, sauté onion, green pepper, garlic and rice in margarine until
onion is tender. Stir in ketchup, water, vinegar, red pepper, tomato
and ham. Cover; simmer 20 to 25 minutes or until rice is tender. Add
shrimp; simmer uncovered 3 to 5 minutes or unitl shrimp turn pink, stirring
occasionally.

4 to 6 servings

All in One Tuna Casserole

1 envelop Lipton® Recipe Secrets Golden Onion Soup Mix
1½ cups milk
1 10oz. pkg. frozen peas and carrots, thawed
1 10oz. pkg. medium egg noodles, cooked and drained
1 6oz. can tuna, drained and flaked
½ cup shredded Cheddar cheese

In large bowl, blend golden onion recipe soup mix with milk; stir in peas and
carrots, cooked noodles and tuna. Turn into greased 2-qt. oblong baking
dish, then top with cheese. Bake at 350° for 20 minutes or until bubbling.

Makes 4 servings

Autumn Pear ‘n’ Apple Salad

2 envelopes Knox® Unflavored Gelatin
2½ cups apple juice
¼ cup brown sugar
1¼ cups pear nectar
¼ tsp. cinnamon
¼ tsp. nutmeg
1 small pear, chopped
1 small apple, chopped
6 dried figs, quartered
¼ cup chopped pecans or walnuts, optional

In medium saucepan, sprinkle gelatin over 1 cup apple juice; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in sugar until dissolved.

In large bowl, blend remaining apple juice, pear nectar, gelatin mixture, and spices. Chill; stirring occasionally, until mixture is of consistency of unbeaten egg whites, about 60 minutes. Fold in reaming ingredients.

Pour into 6-cup mold; chill until firm, about 3 hours. Unmold onto serving platter.

Makes 12 servings.

Aztec Chili Salad

1 lb. ground beef*
1 pkg. Lawry’s® Spices & Seasonings for Chili
½ cup water
1 15oz. can kidney beans
1 14oz. whole peeled tomatoes, undrained and cut up
½ cup sour cream
3 tbsp. mayonnaise
1 fresh medium tomato, diced
¼ cup fresh cilantro
1 head lettuce
1 red bell pepper, sliced
¼ cup sliced green onions
1½ cups grated Cheddar cheese

In large skillet, brown beef until crumbly; drain fat. Stir in Spices & Seasonings, water, beans and canned tomatoes; blend well. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

For dressing, in blender, blend sour cream, mayonnaise, fresh tomato, and
cilantro. Refrigerate until chilled.

On 6 individual plates, layer lettuce, chili meat, bell pepper, green onions, and cheese. Drizzle with chilled dressing.

Makes 6 servings

*Ground turkey or shredded chicken can be used in place of beef in chili mixture.

Bacon Egg Potato Salad

2 lb potatoes, cooked, peeled and cubed
1/4 cup chopped green onions
1/3 cup lemon juice
1/3 cup water
1/4 cup olive oil
1½ tsp. celery salt
1/2 tsp. dry mustard
1/4 tsp. white pepper
4 slices Oscar Mayer® Bacon, cooked and crumbled
3 hard cooked eggs, chopped
1/4 cup Kraft® 100% Grated Parmesan Cheese
3 tbsp chopped fresh parsley

In large bowl, combine potatoes and onions. In small saucepan, combine lemon juice, water, oil, celery salt, mustard and pepper. Bring to boiling.
Remove from heat. Pour hot dressing into potato mixture; mixing well.
Cover and chill overnight to blend flavors.

Remove from refrigerate 30 minutes before serving Stir in bacon, eggs,
parmesan; and parsley. Refrigerate leftovers.

10 to 12 servings Recipe can be halved

Bacon Ranch Potato Salad

3 lb new potatoes cut into slices
1/3 cup cold water
1/2 cup Miracle Whip® Salad Dressing
1/4 cup Hidden Valley® Ranch Creamy Dressing
1/4 tsp. salt
1/8 tsp garlic powder
6 slices bacon, crisply cooked, and crumbled

1/2 cup celery slices
1/2 cup thin red bell pepper strips
1/2 cup sliced green onions

Place potatoes and water in 3 quart microwave-safe casserole, Cover and
microwave on HIGH for 14 to 16 minutes or until tender, stirring after
8 minutes. Drain.

Mix dressings and seasonings in large bowl until well blended. Add potatoes
and remaining ingredients; mixing well

Serve immediately or refrigerate.

Makes 8 cups

Beef and Pasta Salad

3 cups rotini pasta, cooked as directed and drained
1 lb. boneless stir-fry beef strips
2 tsp. beef flavor instant bouillon
2 tbsp. olive oil
1 cup bottled Italian salad dressing
6oz Provolone cheese, cut into cubes
1 large green bell pepper, cut into strips
1 cup cherry tomato halves
Grated Parmesan cheese, optional

In large skillet, brown meat and 1 tsp. bouillon in oil; remove from skillet.
In large bowl, combine meat, pasta, salad dressing and remaining 1 tsp.
bouillon; let stand 15 minutes. Add remaining ingredients except Parmesan
cheese; mix well. Cover; chili. Serve with Parmesan cheese if desired.
Refrigerate leftovers.

Makes 4 servings

Black Bean and Rice Salad

2 cups cooked rice, cooled to room temp.
1 cup cooked or canned black beans
1 medium tomato, seeded and chopped
½ cup shredded Cheddar cheese
1 tbsp. snipped parsley
¼ cup prepared Italian dressing
1 tbsp. lime juice
Lettuce leaves

Combine rice beans, tomato, cheese and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss lightly. Serve on lettuce leaves.

Makes 4 servings

Carrot Pineapple Salad

1 fresh pineapple
1 honeydew melon
3 large carrots, thinly sliced
½ cup thinly sliced pitted dates

Honey-Lime Vinaigrette:
¼ cup honey
2 tbsp. white wine vinegar
2 tbsp. lime juice
1 tbsp. olive oil
2 tsp. grated lime peel

Twist crown from pineapple and cut lengthwise into quarters. Remove fruit from shells with curved knife. Trim off core and cut fruit into chunks. Cut melon in half; scoop out seeds and cut fruit into 1” pieces.

In salad bowl; combine pineapple, melon, carrots and dates. Set aside.

In small bowl, combine all the Vinaigrette ingredients. Whish until blended. Add to fruit; toss to coat.

Makes 6 servings

Chicken Salad Deluxe

1¼ cups Hidden Valley® Buttermilk Salad Dressing
1/2 cup Hellmann's® mayonnaise
3 tbsp half and half
1 3/4 tsp. Beau Monde® seasoning
1 tsp. salt
1/2 tsp. white pepper
5 whole chicken breasts, skinned, cooked and cubed
1 10oz pkg. uncooked medium shell macaroni, cooked, rinsed, drained and cooled
3 cups diced celery
2½ cups seedless green grapes cut lengthwise into halves
1 12oz pkg. Diamond® slivered almonds, reserve 1 tbsp for garnish
2 cans Reese® sliced water chestnuts, drained
1/2 cup chopped onion
Lettuce leaves

Combine salad dressing, mayonnaise, half and half, seasoning, salt and pepper in small bowl; blend well. Cover and refrigerate overnight to blend flavors.

Combine chicken, shells, celery, grapes, remaining almonds, water chestnuts, and onion in large bowl. Pour dressing over salad; toss gently to coat.

Serve on lettuce leaves and garnish with reserved almonds.

Chilled Rigatoni Salad

1 garlic, halved
2 cups cooked rigatoni
1 14oz. can artichoke hearts, drained and cut into bite sized pieces
1/32 cup chopped sweet red pepper
½ cup bite size cubes mozzarella cheese
1 medium carrot, cut into julienne strips
2 oz. salami, cut into thin strips
¼ cup plus 1 tbsp. olive oil
2 tbsp. white wine vinegar
½ tsp. salt
½ tsp. sugar
½ tsp. mustard
½ tsp. oregano
½ tsp. basil

Rub inside of medium serving bowl with cut side of garlic. Discard garlic.
Mix rigatoni; artichoke hearts, red pepper, mozzarella, carrot and salami
in prepared bowl.

Blend remaining ingredients in small bowl; pour over rigatoni mixture. Toss
to coat. Cover and refrigerate 2 or 3 hours. Stir before serving.

Makes 4 to 6 servings.

Chinese Chicken Salad

½ cup Miracle Whip® Salad Dressing
1 tbsp. soy sauce
½ tsp. ginger
4 large pieces carry-out fried chicken*, chilled, coarsely chopped (about 3 cups)
1 cup Chinese pea pods, sliced lengthwise
½ cup shredded carrot
¼ cup chopped green onions
1 tbsp. sesame seeds, toasted
3 cups shredded lettuce

Mix salad dressing, soy sauce and ginger until well blended. Add chicken, pea pods,
carrots, onions and seams seeds; mix well. Refrigerate.
Serve on lettuce-covered platter.

Makes 4 servings

*Substitute 3 cups chopped cooked chicken for fried chicken.

Citrus-Avocado Bacon Salad

3 tbsp orange juice concentrate, thawed
2 tbsp vegetable oil
1 tbsp lime juice
1 tbsp honey
1 tbsp white vinegar
3 cups Dole® mixed salad greens, washed and drained
1/2 Haas avocado, peeled, pitted and sliced
6 slices Oscar Mayer® bacon, cut in half and cooked crisp

1 11oz. can Dole® mandarin oranges, drained

Combine orange juice, lime juice, honey, and vinegar in a bowl; set aside.

Divide mixed greens evenly between 2 individual plates. Arrange avocado and bacon spoke-fashion over greens. Arrange mandarin oranges on top of greens.

Drizzle with dressing. Garnish with chopped peanuts, if desired.

2 servings

Cobb Salad

1/2 cup olive oil
1/4 cup lemon juice
1 tbsp wine vinegar
2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. white pepper
6 cups finely shredded lettuce
2 cup finely chopped and cooked Perdue® chicken
3 hard cooked eggs, finely chopped
2 medium tomatoes, chopped
1 ripe Haas avocado, peeled, pitted and chopped
1/4 cup cooked and crumbled bacon

In a bowl, combine oil, juice, vinegar, sugar and seasonings with a whisk and chill to blend flavors.

In large salad bowl, arrange remaining ingredients; chill just before serving, toss with dressing. Refrigerate leftovers.

4 servings

Corn Relish Salad

¾ cup sugar
½ cup olive oil
¼ cup white vinegar
½ tsp. celery seed
¼ tsp. whole mustard seed
1 17oz. can whole kernel corn, drained
1 16oz. can sauerkraut, pressed to remove excess liquid
½ cup chopped green pepper
1/3 cup chopped onion

Combine sugar, oil, vinegar, celery seed and mustard seed in medium bowl. Stir
until sugar dissolves. Add remaining ingredients. Mix well. Cover and
refrigerate at least 8 hours or overnight. Drain and stir before serving.

Makes 6 to 8 servings

Country Pineapple Slaw

1 20oz. can Dole® Pineapple Chunks in Juice
1 16oz. pkg. Dole® Cole Slaw Mix
½ cup sunflower seeds

Zesty Dressing:
½ cup mayonnaise
½ cup sour cream
2 tbsp. lemon juice
1 tbsp. Dijon mustard
½ tsp caraway seeds

Drain pineapple. In large bowl, combine pineapple with coleslaw mix and
sunflower seeds. Combine all the Zesty Dressing ingredients in a separate
bowl and blend well. Pour over coleslaw and toss. Refrigerate, covered
until ready to serve.

Makes 6 servings