Side Dish Recipe: Golden Coins Topped with Country Mashed Idaho Potatoes

Golden Coins Topped with Country Mashed Idaho Potatoes

Ingredients:

• 5 large Idaho Russet Potatoes
• 2 tablespoons butter
• 2 tablespoons virgin olive oil
• 1 small red bell pepper, seeded and diced
• 1 Italian sausage link, sausage removed from casing
• 1 shallot, diced
• 2 cloves garlic, chopped
• 1/2 cup large curd cottage cheese
• 5 sprigs thyme - divided use
• 5 sprigs rosemary - divided use
• 2 tablespoons blue cheese, crumbled
• Salt and pepper to taste

Cooking Procedures:

1. Peel, cut and cook 3 potatoes in lightly salted water with 1 sprig each of thyme and rosemary until tender, approximately 20 minutes. Drain and mash the potatoes.
2. Saute the sausage with the bell pepper, shallot and garlic. Drain off excess liquids from the mixture. Add to the potatoes along with the cottage cheese and season to taste.
3. Wash the remaining 2 potatoes and then slice 1/4-inch thick. Saute in skillet with hot butter and olive oil mixture 3 to 5 minutes each side until golden. Season to taste.
4. Transfer the golden potato coins around outside edge of plate and top with mashed potato filling. Sprinkle with crumbled blue cheese. Broil for a few seconds until the blue cheese is melted. Garnish with sprigs of rosemary and thyme.

Makes 4 servings.

Side Dish Recipe: Wisconsin Parmesan Sauce and Asparagus

Wisconsin Parmesan Sauce and Asparagus

Ingredients:

• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan cheese
• 2 pounds cooked, drained asparagus

Procedures:

1. In 2 quart saucepan melt butter; stir in flour and salt. Gradually stir in milk. Cook, stirring constantly, until thickened. Cook an additional 2 minutes.
2. Gradually add Parmesan cheese; stirring until cheese is melted.
3. Add asparagus; reheat over very low heat.

Makes 8 servings.

Side Dish Recipe: Cranberry Carrot Saute

Cranberry Carrot Saute

Ingredients:

• 1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks
• 1 teaspoon salt - divided use
• 1 tablespoon brown sugar, packed
• 1 teaspoon ground cinnamon
• 3/4 teaspoon dry mustard
• 1/4 cup orange juice
• 2 tablespoons butter
• 1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
• 1/3 cup pecans, coarsely chopped, garnish

Cooking Procedures:

1. Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain.
2. Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice.
3. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add sweetened dried cranberries; cook until heated through. Garnish with pecans.

Makes 4 to 6 servings.

Chilled Soup Recipe: Winter Carrot Soup

Winter Carrot Soup

Ingredients:

• 1 tablespoon vegetable oil
• 4 large carrots, peeled and grated
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 (6-ounce) can tomato paste
• 1 tablespoon soy sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Procedures:

1. In a medium stockpot, heat oil; stir in carrot and onion. Sauté until tender, about 5 minutes.
2. Add broth, tomato paste, soy sauce, thyme, cumin and pepper. Bring to a boil, reduce heat to medium, and simmer for about 5 minutes. Serve warm or refrigerate until chilled through.

Makes 6 servings.

Chilled Soup Recipe:Tropical Sweet Potato Soup

Tropical Sweet Potato Soup

Ingredients:

• 2 pounds sweet potatoes ( or yams), peeled and cubed
• 2 tablespoons lemon juice
• 1 cup chopped celery
• 1 bunch green onions, sliced
• 1 (20-ounce) can pineapple chunks, drained
• 1/4 cup chopped pecans
• 1/3 cup light mayonnaise
• 1 teaspoon grated orange rind
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

Procedures:

1. In a saucepan, cook sweet potatoes for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain and toss with lemon juice; set aside. Add the celery, green onions, pineapple chunks, and pecans.
2. In a small bowl, combine mayonnaise, orange rind, orange juice, honey, ginger, and salt. Mix the mayonnaise dressing with the sweet potato mixture, tossing gently. Serve immediately or cover and chill.

Makes 8 to 10 servings.

Chilled Soup Recipe: Creamy and Cold Avocado Soup

Creamy and Cold Avocado Soup

Ingredients:

• 2 medium ripe avocados, seeded and peeled
• 2 1/2 cups cold water
• 1 cup fresh cilantro leaves (optional)
• 1 (7.6-ounce) can NESTLÉ Media Crema
• 3 tablespoons fresh lime juice
• 2 cloves garlic, quartered
• 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
• Chopped avocado for garnish
• Fresh cilantro leaves for garnish

Cooking Procedures:

1. Place avocados, water, 1 cup cilantro, media crema, lime juice, garlic and bouillon in blender; cover. Blend until smooth. Refrigerate for 1 hour. Garnish with chopped avocado and cilantro; serve immediately.

Makes 5 to 6 servings.

Chilled Soup Recipe: Rosy Strawberry Soup

Rosy Strawberry Soup

Ingredients:

• 1 (20-ounce) package frozen strawberries
• 2 cups red wine
• 2 1/2 cups water
• 1 cinnamon stick
• 1/4 tablespoon cornstarch
• 1 cup heavy cream

Procedures:

1. In a deep stainless steel saucepan (the mixture will discolor aluminum), combine frozen strawberries (thawed), red wine, water, and cinnamon stick. Bring the mixture to a boil; reduce heat, and simmer for 15 minutes.
2. Press the strawberry mixture through a sieve, and return saucepan; discarding the seeds.
3. In a bowl combine cornstarch and 1/4 cup of the strawberry mixture; stirring well.
4. Bring strawberry liquid to a boil, reduce the heat to low, and stir in the cornstarch mixture. Cook, stirring constantly, until slightly thickened.
5. Chill for 6 to 8 hours. Whip cream to soft peaks and drizzle in the soup, swirling in with a knife.

Makes 5 servings.

Chilled Soup Recipe: Cold Buttermilk and Shrimp Soup

Cold Buttermilk and Shrimp Soup

Ingredients:

• 1 quart buttermilk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 8 ounces shrimp, peeled, deveined, cooked and chopped
• 1 cucumber, peeled, seeded and chopped
• 2 tablespoons chopped green onion

Procedures:

1. In a large bowl, whisk together buttermilk, mustard, salt and sugar. Add shrimp, cucumber and green onion. Stir until well combined. Refrigerate, covered, for 3 hours or until very cold.

Makes 6 servings.

Chilled Soup Recipe: California Walnut Gazpacho

California Walnut Gazpacho

Ingredients:

• 5 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled, seeded and coarsely chopped
• 1 small red or green bell pepper, chopped
• 1 clove garlic, minced
• 1 small red onion, finely chopped
• 1/4 cup white vinegar
• 1 1/2 cups tomato juice
• Salt and freshly ground black pepper to taste
• Hot pepper sauce, to taste (optional)

Herbed Walnuts:

• 1 teaspoon walnut oil
• 2 teaspoons chopped fresh rosemary
• pinch cayenne pepper pinch
• Salt, if desired
• 2/3 cup chopped California Walnuts

Cooking Procedures:

1. In a large bowl, combine tomatoes, cucumber, pepper, garlic, onion, vinegar and tomato juice.
2. In food processor or blender, blend vegetable mixture in batches just until coarsely puréed. Return blended soup to bowl; cover and chill thoroughly.
3. Before serving, if soup seems too thick, stir in more tomato juice. Season with salt, pepper and hot pepper sauce to taste, if desired. Ladle soup into bowls and top with herbed walnuts.
4. Herbed Walnuts: Preheat oven to 350°F (175°C). In small baking pan, spread oil; heat in oven 3 to 4 minutes. Meanwhile, in small cup or bowl, stir rosemary, cayenne and salt, if desired; set aside. To heated oil, add walnuts; toss to coat. Sprinkle walnuts with rosemary mixture and stir about 5 to 7 minutes or until nuts are lightly toasted. Set aside until serving.

Makes 4 servings.

Fruit Bar Cookies Recipe: Apricot Oatmeal Linzer Bars

Apricot Oatmeal Linzer Bars

Ingredients:

• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• 2 cups ground almonds or pecans - divided use
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups butter, softened
• 1 1/2 cups plus 1 tablespoon powdered sugar - divided use
• 4 egg yolks or 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 (18-ounce) jar apricot preserves (about 1 1/2 cups)
• 1 cup finely chopped dried apricots
• 2 tablespoons orange-flavored liqueur (optional)

Procedures:

1. Heat oven to 350°F (175°C). Lightly grease 13 x 9-inch baking pan.
2. In medium bowl, combine oats, 1 1/2 cups ground almonds, flour and salt; mix well. Set aside.
3. In large bowl, beat butter and 1 1/2 cups powdered sugar until creamy. Add eggs, vanilla and almond extract; beat well. Stir in oat mixture; mix well. Reserve 1 1/3 cups; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan.
4. Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack.
5. In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture.
6. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into bars. Store tightly covered.

Makes 48 bars.

Fruit Bar Cookies Recipe: Caramel Apple Bars

Caramel Apple Bars

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup plus 1/2 cup firmly packed brown sugar
• 1/2 cup (1 stick) butter or margarine
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 2 Golden Delicious apples, cored and chopped
• 1 cup caramel candies, each cut in quarters
• 1/2 cup chopped walnuts or pecans

Procedures:

1. Heat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan.
2. In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes.
3. In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust.
4. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

Makes 16 Bars.

Fruit Bar Cookies Recipe: California Walnut Jewel Squares

California Walnut Jewel Squares

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 (14-ounce) can sweetened condensed milk
• 3 cups California walnuts, chopped - divided use
• 2 cups candied fruit, chopped

Procedures:

1. In a bowl, stir graham cracker crumbs, condensed milk and half of the walnuts. Pat in the bottom of a greased 8-inch square baking dish. Top with remaining walnuts and candied fruit.
2. Bake in a 350°F (175°C) oven until walnuts are golden and base is set, about 30 to 35 minutes. Let cool completely and cut into squares

Makes 16 squares.

Fruit Bar Cookies Recipe: Chocolate Pretzel Coconut Layer Bars

Chocolate Pretzel Coconut Layer Bars

Ingredients:

• 1 (18.25-ounce) package German chocolate cake mix
• 1/2 cup crushed pretzels
• 1/2 cup butter, melted
• 1 large egg, slightly beaten
• 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans
• 1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk

Procedures:

1. Preheat oven to 350ºF (175ºC). Grease 13 x 9-inch baking pan.
2. Combine cake mix, pretzels, butter and egg in large bowl; stir until well mixed. Press pretzel mixture into bottom of prepared pan.
3. Bake for 15 minutes or until crust puffs and appears dry. Cool in pan on wire rack for 5 minutes.
4. Layer semi-sweet morsels, butterscotch morsels, coconut and nuts. Pour sweetened condensed milk over nuts.
5. Bake for 30 minutes or until edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes 28 bars.

Fruit Bar Cookies Recipe: Chocolate Strawberry Streusel Bars

Chocolate Strawberry Streusel Bars

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
• 1 (10-ounce) jar strawberry jam
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup (1/2 stick) butter
• 1 cup sifted powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Procedures:

1. Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
2. Beat butter and 1 cup granulated sugar in large mixer bowl until fluffy. Beat in egg. Beat in 2 cups flour. Stir in 1 cup morsels. Spread mixture in prepared pan. Spread jam evenly over mixture in pan, leaving 1/2-inch border.
3. Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl. Cut in 1/4 cup butter with pastry blender or two knives until mixture is crumbly. Stir in remaining morsels. Sprinkle streusel evenly over preserves.
4. Bake for 40 to 45 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars.
5. Combine powdered sugar, milk and vanilla extract in small bowl. Drizzle over bars; let stand until set.

Makes 24 bars.

Fruit Bar Cookies Recipe: Chocolate Raspberry Bars

Chocolate Raspberry Bars

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 large egg, beaten
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 3/4 cup raspberry preserves
• 1 cup semisweet chocolate chips

Procedures:

1. Heat oven to 400°F (205°C). Grease 13 x 9 x 2-inch baking pan.
2. Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed of mixer until well blended.
3. Reserve 1/2 cup mixture for topping.
4. Spread remaining mixture onto bottom of prepared pan (it will be a thin layer). Spread preserves evenly over dough; sprinkle chocolate chips over top. Drop reserved dough by 1/2 teaspoons over chips.
5. Bake 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars.

Makes about 32 bars.

Fruit Bar Cookies Recipe: Chocolate Chip Caramel Nut Bars

Chocolate Chip Caramel Nut Bars

Ingredients:

• 1 (18-ounce) package NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough, softened - divided use
• 1/2 cup chopped walnuts - divided use
• 1/2 cup caramel ice cream topping

Procedures:

1. Preheat oven to 350°F (175°C). Grease 9-inch-square baking pan.
2. Press 3/4 package of cookie dough into prepared baking pan. Bake for 10 minutes.
3. Sprinkle 1/4 cup nuts over cookie crust; drizzle caramel topping over nuts. Top with teaspoonfuls of remaining cookie dough; press gently into caramel topping. Sprinkle with remaining nuts.
4. Bake for 14 to 18 minutes or until edge is set. Cool in pan on wire rack.

Makes 16 bars.

Fruit Bar Cookies Recipe: Rocky Road Tasty Team Treats

Rocky Road Tasty Team Treats

Ingredients:

• 1 1/2 cups finely crushed thin pretzels or pretzel sticks
• 3/4 cup butter or margarine, melted
• 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
• 1 3/4 cups (10-ounce package) HERSHEY'S MINI KISSES Brand Milk Chocolates
• 3 cups miniature marshmallows
• 1 1/3 cups coarsely chopped pecans or pecan pieces

Procedures:

1. Heat oven to 350°F (175°C). Grease bottom and sides of 13 x 9 x 2-inch baking pan.
2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan.
3. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with chocolates, marshmallows and pecans, in order. Press down firmly on pecans.
4. Bake 20 to 25 minutes or until lightly browned; cool completely in pan on wire rack. Cut into bars.

Makes about 36 bars.

Fruit Bar Cookies Recipe: Dark Chocolate Crumb Bars

Dark Chocolate Crumb Bars

Ingredients:

• 3/4 cup (1 1/2 sticks) butter, softened
• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 2/3 cups (10 ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels - divided use
• 1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Procedures:

1. Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
2. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
3. Bake for 10 to 12 minutes or until edges are golden brown.
4. Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
5. Stir nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Makes 30 bars.

Fruit Bar Cookies Recipe: Apple Cinnamon Pecan "Pie" Bars

Apple Cinnamon Pecan "Pie" Bars

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup butter or margarine
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 3 cups peeled, cored and finely chopped baking apples
• 3/4 cup finely chopped pecans

Procedures:

1. Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
2. Combine flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan.
3. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.

Makes 15 servings.

Chicken Skillet Recipe: Chicken in Tarragon Cheese Sauce

Chicken in Tarragon Cheese Sauce

Ingredients:

• 2 tablespoons olive oil
• 4 (about 1 pound total) boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup finely chopped shallots
• 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
• 1/2 cup whipped cream cheese
• 1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons coarse ground black pepper
• 1 (9-ounce) package BUITONI Refrigerated Linguine

Procedures:

1. Heat oil in large skillet. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from skillet; keep warm.
2. Add shallots to skillet; stir, scraping up brown bits on bottom. Cook, stirring constantly, until shallots are tender. Whisk in evaporated milk, cream cheese, Parmesan cheese, tarragon, salt and pepper; cook, whisking constantly, until sauce thickens slightly. Stir in chicken; cook until heated through.
3. Prepare pasta according to package directions. Pour sauce over pasta; serve immediately.

Makes 4 servings.

Chicken Skillet Recipe: Sweet Justice Kung Pao Chicken

Sweet Justice Kung Pao Chicken

Ingredients:

• 3/4 pound boneless, skinless chicken breast halves, precut for stir-frying
• 1 (1.94-ounce) package MAGGI TASTE OF ASIA Satay Chicken Seasoning Blend
• 2 tablespoons canola or vegetable oil
• 1 tablespoon finely chopped fresh orange peel
• 4 whole dried chili peppers
• 1 cup thinly sliced lengthwise leek (white part only)
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced celery
• 2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
• 3 tablespoons roasted peanuts

Procedures:

1. Combine chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.
2. Heat oil in large, nonstick wok or skillet over medium-high heat. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.
3. Add chicken to wok. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender. Stir in soy sauce. Transfer to serving dish. Garnish with peanuts. Serve hot.

Makes 4 servings.

Chicken Skillet Recipe: Sautéed Chicken Breasts in Fresh Lemon Cream Sauce

Sautéed Chicken Breasts in Fresh Lemon Cream Sauce

Ingredients:

• 2 tablespoons butter
• 1 pound about 4 boneless, skinless chicken breast halves
• 1/4 cup warm water
• 2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon peel, grated
• 1 MAGGI Chicken Flavor Bouillon Cubes
• 1/2 cup whipping cream
• 1/4 cup freshly grated Parmesan cheese
• 1 pinch chopped fresh parsley

Procedures:

1. Melt butter in large skillet over medium-high heat. Add chicken; cook for 5 to 7 minutes on each side or until golden and no logner pink in center.
2. Add water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in cream; cook, stirring occasionally, for 5 to 6 minutes or until thickened.
3. Stir in cheese until melted.
4. Spoon sauce over chicken; sprinkle with parsley.

Makes 4 servings.

Seafood Baked Recipe: Oysters Parmesan

Oysters Parmesan

Ingredients:

• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups bread crumbs
• 2 teaspoons minced garlic
• 1/4 cup chopped fresh parsley
• 48 shucked oysters
• 1/3 cup freshly grated Parmesan cheese

Procedures:

1. Preheat oven to 400°F (205°C).
2. Heat broth and oil in a large skillet over medium heat. Add bread crumbs and garlic and cook, stirring constantly, for 3 minutes, or until liquid has evaporated. Stir in parsley and remove from heat.
3. Coat a shallow baking dish with vegetable cooking spray. Spread 2/3 of bread crumb mixture in dish. Top with oysters.
4. Mix Parmesan with remaining bread crumbs and sprinkle over oysters.
5. Bake 10 minutes or until crumbs are golden brown. Serve immediately.

Makes 24 servings.

Seafood Baked Recipe: Baked Fish Fillets

Baked Fish Fillets

Ingredients:

• 1 pound fresh or frozen fillets
• 1 tablespoon lemon juice
• 1/8 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter or margarine
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 1/4 cup buttered bread crumbs
• 1 tablespoon snipped parsley for garnish

Cooking Procedures:

1. Thaw frozen fillets; cut into serving-size pieces. Place in a greased shallow baking dish. Sprinkle with lemon juice, paprika, salt and pepper.
2. In saucepan, melt butter; blend in flour and cook 30 seconds. Stir in milk; cook and stir until thickened and bubbly; season with salt and pepper. Pour sauce over fillets. Sprinkle with crumbs.
3. Bake, uncovered, at 350°F (175°C) for 35 minutes or until fish flakes easily. Garnish with parsley, if desired.

Serves 2 to 4.

Lamp Dish Recipe: Greek-Style Lamb Chops

Greek-Style Lamb Chops

Ingredients:

• 3/4 cup olive oil
• 3/4 cup red wine vinegar
• 1/4 cup chopped fresh mint
• 3 cloves garlic, crushed
• 4 (6 to 8 ounces each) lamb chops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Cooking Procedures:

1. In a small bowl combine together olive oil, vinegar, mint and garlic; whisk until smooth. Pour over lamb and marinate in the refrigerator for 2 hours.
2. Preheat grill.
3. Remove lamb chops from marinade and season with salt and pepper. Lightly oil grill right before cooking chops. Grill until desired doneness is reached, about 6 minutes per side for medium-rare. Serve warm.

Makes 4 servings.

Pasta Seafood Recipe: Gazpacho-Style Shrimp and Fettuccine

Gazpacho-Style Shrimp and Fettuccine

Ingredients:

• 1 (9-ounce.) package BUITONI® Fettuccine, cooked according to package directions
• 16 ounces peeled and deveined shrimp, cooked
• 2 (16-ounce) jars chunky salsa
• 1 (4-ounce) can diced green chiles
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/4 cup sliced green onions
• 1 tablespoon lime juice
• 3 tablespoons chopped fresh cilantro
• 1/4 cup peeled, seeded and diced cucumber

Procedures:

1. Combine salsa, bell peppers, green onions, chiles and lime juice in medium skillet. Bring to a gentle boil; add shrimp. Cook for 2 to 3 minutes or until shrimp are heated through. Add cilantro
2. Toss fettuccine with salsa and shrimp mixture. Season with salt and ground black pepper. Garnish with cucumbers.

Makes 4 servings.

Pasta Seafood Recipe: Caesar Shrimp and Pasta

Caesar Shrimp and Pasta

Ingredients:

• 8 ounces Ziti, Mostaccioli or other medium pasta shape, uncooked
• 3 cups broccoli florets
• 1/3 cup plus 2 tablespoons bottled light Caesar salad dressing
• 12 ounces uncooked shrimp, peeled and deveined
• 1/4 teaspoon crushed red hot pepper flakes
• 1/4 cup freshly grated Romano cheese

Cooking Procedures:

1. Prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. While pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. Add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque.
2. Drain pasta and broccoli; transfer to a serving bowl. Add remaining 1/3 cup dressing and shrimp mixture; toss well. Sprinkle with cheese and serve.

Makes 4 servings.

Pasta Seafood Recipe: Fettuccine with Herbed Shrimp

Fettuccine with Herbed Shrimp

Ingredients:

• 12 ounces fresh or frozen,peeled, deveined shrimp
• 6 ounces dry plain and/or spinach fettuccine
• 2 cups sliced fresh mushrooms
• 1 large onion,chopped
• 2 garlic cloves, finely minced
• 1 tablespoon olive or vegetable oil
• 1/4 cup dry white wine
• 1 tablespoon chicken base or instant bouillon granules
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
• 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1 teaspoon cornstarch
• Freshly ground pepper to taste
• 2 medium tomatoes (preferably romas), peeled, seeded and chopped
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped Italian parsley (flat leaf)

Procedures:

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise; set aside.
2. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
3. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil until onion is tender.
4. In a small mixing bowl, stir together wine, chicken base or granules, basil, oregano, cornstarch and pepper; add to mushroom mixture. Cook and stir until thickened and bubbly.
5. Add shrimp to mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in the tomatoes; heat through.
6. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Gently toss to combine.

Makes 4 servings.

Chicken Salad Recipe: Grilled Chicken Caribe Salad

Grilled Chicken Caribe Salad

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 packages pre-cut, washed salad greens
• 1/2 cup Citrus Dressing (recipe follows)

Garnishes:

• 12 tomato wedges
• 4 tablespoons thinly sliced yellow bell pepper
• 4 tablespoons thinly sliced red bell pepper
• 4 tablespoons thinly sliced Bermuda onion
• 1 cup diced fresh papaya
• 4 tablespoons cilantro sprigs
• 1 teaspoon toasted sesame seeds

Procedures:

1. Preheat gas or charcoal grill.
2. Season the chicken with salt and pepper. Brush chicken with oil; place on grill and cook, turning, about 3 to 5 minutes on each side, or until cooked throughout.
3. While chicken grills, toss the lettuce with dressing. Mound onto 4 plates or into 4 bowls. Garnish with remaining ingredients.
4. Slice chicken into serving size pieces and place on salad.

Makes 4 servings.

Soup Recipe: Pumpkin Pork Stew

Pumpkin Pork Stew

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 tablespoon crushed dried basil leaves
• 2 pounds lean pork tenderloin, cut into 1-inch pieces
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (14.5-ounce) can reduced-sodium chicken broth
• 1/2 cup rosé or white Zinfandel wine
• 1/2 teaspoon salt, (optional)
• 1/4 teaspoon ground black pepper
• 4 medium white rose potatoes, peeled and cubed
• 1/2 pound green beans, cut into 1-inch pieces
• 1 cinnamon stick

Procedures:

1. Heat olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
2. Add potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Makes 6 servings.

Pasta Dish Recipe: Baked Ziti with Italian Sausage

Baked Ziti with Italian Sausage

Ingredients:

• 8 ounces dry ziti pasta, cooked, drained and kept warm
• 2 teaspoons olive oil
• 12 ounces mild Italian sausage links, casings removed
• 6 ounces mushrooms, sliced
• 1/4 teaspoon fennel seed, (optional)
• 2 (15-ounce) packages BUITONI® Marinara Sauce
• 1 1/2 cups shredded mozzarella cheese, (6 ounces)
• 2 tablespoons shredded Parmesan or Romano cheese

Procedures:

1. Preheat oven to 400° F (205°C). Grease 13 x 9-inch baking dish.
2. Heat olive oil in large saucepan. Add sausage; cook, stirring frequently, until no longer pink. Drain. Add mushrooms and fennel; cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through. Remove from heat.
3. Add pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella and Parmesan cheese.
4. Bake for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving.

Makes 4 servings.

Pasta Dish Recipe: Easy Beef & Spinach Lasagna

Easy Beef & Spinach Lasagna

Ingredients:

• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1 (26 to 30-ounce) jar prepared spaghetti sauce
• 1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
• 1/4 teaspoon ground red pepper
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 1/4 cup freshly grated Parmesan cheese
• 1 large egg, beaten
• 10 no cook-style lasagna noodles
• 1 1/2 cups shredded part-skim mozzarella cheese

Procedures:

1. Heat oven to 375°F (190°C). In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
2. Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg.
3. Spread 2 cups beef sauce over bottom of 13x9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.
4. Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
5. Bake in 375°F (190°C) oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.

Serves 12.

Pasta Dish Recipe: Easy Pumpkin-Pasta Bake

Easy Pumpkin-Pasta Bake

Ingredients:

• 1 (14.5-ounce) package whole wheat penne or other short-cut pasta, prepared according to package directions
• Nonstick cooking spray
• 1 pound (about 4 links) sweet or spicy lean Italian turkey sausage, casings removed
• 1 tablespoon finely chopped garlic
• 1 (24 to 26-ounce) jar marinara sauce
• 1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
• 1/2 cup water or dry red or white wine
• 4 tablespoons (0.75 ounce) shredded Parmesan cheese - divided use
• 1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese

Cooking Procedures:

1. Preheat oven to 375°F (190°C). Spray 3-quart casserole dish or 13 x 9-inch baking dish with nonstick cooking spray.
2. Cook sausage in large skillet over medium-high heat until cooked through. Stir in garlic; cook for 1 minute. Stir in marinara sauce (reserve jar). Add water or wine to jar; cover and shake. Pour into skillet along with pumpkin and 2 tablespoons Parmesan cheese. Stir well. Stir in prepared pasta. Spoon into prepared dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and mozzarella cheese; cover.
3. Bake for 15 minutes. Carefully remove cover; bake for an additional 5 minutes or until cheese is melted and bubbly.

Makes 10 servings.

Chocolate Dessert Recipe: Chocolate & Irish Cream Bread Pudding

Chocolate & Irish Cream Bread Pudding

Ingredients:

• 10 slices bread, cubed (6 cups)
• 2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
• 8 large egg yolks, beaten
• 3/4 cup granulated sugar
• 1/2 cup Irish cream liqueur
• 1/4 teaspoon salt
• Whipped cream (optional)
• NESTLÉ® TOLL HOUSE® Baking Cocoa

Procedures:

1. Preheat oven to 350ºF (175ºC). Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.
2. Heat evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.
3. Combine egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture.
4. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired.

Makes 12 servings.

Strawberry Dessert Recipe: Strawberry Shortcake

Strawberry Shortcake

Ingredients:

• 4 cups fresh strawberries, sliced and sweetened
• 2 cups all-purpose baking mix
• 1/2 cup water
• 2 tablespoons CARNATION Nonfat Dry Milk
• 2 tablespoons granulated sugar
• 2 tablespoons butter or margarine, melted

Procedures:

1. Preheat oven to 400°F (205°C).
2. Combine baking mix, water, dry milk, sugar and butter in small bowl; mix well. Drop by heaping tablespoons onto ungreased baking sheet to make four large shortcakes.
3. Bake for 10 to 13 minutes or until just golden. Cool slightly. Split shortcakes in half horizontally. Spoon strawberries over bottom half; top with top half. Top with whipped cream before serving, if desired.

Makes 4 servings.

Vegetarian Pasta Recipe: Spaghetti with Fresh Vegetables

Spaghetti with Fresh Vegetables 

Ingredients:

• 1 (16-ounce) box Barilla Whole Grain Spaghetti
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• 1 small white onion, finely chopped
• 1 (1cup) yellow bell pepper, julienne
• 1 small (2 cups) zucchini, diced
• 1 small (2 cups) yellow squash, diced
• 1 bunch asparagus, cut into 1-inch pieces
• 1 pint (3 cups) cherry tomatoes, halved
• Salt and black pepper, to taste
• 4 Fresh basil leaves, torn

Procedures:

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and sauté in skillet for 1 minute, or until slightly brown.
3. Add onion and sauté for 5 minutes, or until translucent.
4. Add bell pepper, zucchini, yellow squash and asparagus and sauté until heated but not completely cooked.
5. Add tomatoes, season with salt and pepper and sauté for 2 additional minutes.
6. Drain pasta, add to skillet and toss with basil before serving.

Serves 4 to 6.

Vegetarian Pasta Recipe: Asian Noodles with Stir-Fried Corn and Cabbage

Asian Noodles with Stir-Fried Corn and Cabbage

Ingredients:

• 1 (8-ounce) package udon or soba noodles, preferably whole grain
• 2 tablespoons light olive oil
• 4 cups thinly sliced green cabbage
• 1 cup frozen corn kernels, thawed
• 3 scallions (green onions), cut into 1-inch sections
• 1 to 2 tablespoons reduced-sodium soy sauce, to taste
• 1 to 2 teaspoons dark sesame oil, to taste
• Freshly ground pepper to taste

Cooking Procedures:

1. Cook the noodles in plenty of steadily boiling water until al dente, then drain.
2. Meanwhile, heat the oil in a wide skillet. or stir-fry pan. Add the cabbage, corn, and scallions and stir-fry over medium-high heat until the cabbage is slightly wilted but still crisp, about 3 to 5 minutes.
3. Stir in the noodles, then season with soy sauce, sesame oil, and pepper. Serve at once.

Makes 4 to 6 servings.

Vegetarian Pasta Recipe: Baked Ravioli in Mushroom Alfredo Sauce

Baked Ravioli in Mushroom Alfredo Sauce

Ingredients:

• 1 (9-ounce) package BUITONI® Four Cheese Ravioli
• 1 (10-ounce) container BUITONI® Mushroom Alfredo Sauce*
• 1 teaspoon extra virgin olive oil
• 1 large onion, thinly sliced
• 1 tablespoon freshly grated Parmesan cheese
• 1 tablespoon bread crumbs

Procedures:

1. Preheat oven to 400°F (205°C). Grease an 8-inch baking dish.
2. Cook, rinse and drain ravioli according to package directions. Keep warm.
3. Heat olive oil in large, nonstick skillet over medium heat. Add onion.
4. Cook, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce.
5. Cook, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and bread crumbs over pasta mixture; cover.
6. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.

Makes 4 servings.

Seafood Recipe: Poached Salmon with Vegetables

Poached Salmon with Vegetables

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchini, cut into long, thin strips
• 2 medium carrots, peeled and cut into long, thin strips
• 1/2 cup (about 2 large) shallots, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 cup dry white wine or orange juice
• 1/2 cup water
• 3 tablespoons orange marmalade
• 1 teaspoon chicken base or instant bouillon granules
• 1/2 teaspoon ground white pepper
• 4 (4-ounce) skinless salmon fillets
• 1 tablespoon butter or margarine
• 2 tablespoons chopped fresh flat-leaf parsley

Procedures:

1. Heat oil in large, nonstick skillet. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large platter; keep warm.
2. Boil wine, water, marmalade, bouillon and pepper in skillet. Reduce heat to medium. Add salmon; cover. Poach for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.
3. Add butter to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.

Makes 4 servings.

Barbecue Pork Recipe: Western Pork Barbecue Supper

Western Pork Barbecue Supper

Ingredients:

• 4 baking potatoes
• 1 tablespoon butter
• 1 1/2 pounds pork steaks, sliced
• 1 onion, sliced
• 1 teaspoon dried basil
• 1 1/2 cups beef broth
• 1/4 cup cider vinegar
• 1/4 cup granulated sugar
• 1/4 cup tomato ketchup
• 1 teaspoon salt
• 1 teaspoon mixed pickling spices
• 3 oranges, sliced

Cooking Procedures:

1. Bake potatoes in a 350°F (175°C). oven until tender, about 45 to 60 minutes.
2. Meanwhile, in a large skillet, melt butter and stir in sliced pork steaks; cook over medium-high heat until well browned. Add sliced onion and basil then saute until the onion is tender.
3. Add beef broth, bring to a boil. Stir in cider vinegar, sugar, ketchup, salt, mixed pickling spices, and sliced oranges. Simmer for 1 hour, or until the pork is tender. Spoon over the potatoes.

Makes 4 servings.

Barbecue Pork Recipe: Simmered Pork Chop Barbecue

Simmered Pork Chop Barbecue

Ingredients:

• 6 boneless pork loin chops, 3/4-inch thick
• 3/4 teaspoon salt
• 2 tablespoons butter
• 1 large onion, chopped
• 1 1/2 cups barbecue sauce
• 3/4 cup water
• 1/2 cup packed brown sugar
• 4 teaspoons Worcestershire sauce
• 2 tablespoons cold water
• 1 tablespoon cornstarch
• Hot cooked rice (optional)

Procedures:

1. Sprinkle chops with salt. Cook chops in hot butter in extra-large skillet over medium heat, 1 to 2 minutes on each side until brown, turning once. Remove chops.
2. Add onion to drippings in skillet; cook until tender, stirring often. Add barbecue sauce, water, brown sugar and Worcestershire sauce to onion. Bring to boiling. Reduce heat; cover and simmer for 10 minutes.
3. Stir together cold water and cornstarch in small bowl; stir into mixture in skillet. Cook until thickened, stirring constantly.
4. Return chops to skillet; cook 7 to 10 minutes more or until chops are tender. Serve chops and sauce over rice, if desired.

Serves 6.

Barbecue Pork Recipe: Chinese Barbecued Pork

Chinese Barbecued Pork

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons granulated sugar
• 2 tablespoons dry sherry
• 1 teaspoon salt
• 1 teaspoon Chinese five-spice or 1/4 teaspoon each ground cloves, anise seeds, ground cinnamon, and ground ginger
• 3 quarter-size slices fresh ginger, crushed
• 3 pounds lean boneless pork (shoulder or butt), trimmed of fat and cut into 1-inch-thick slices

Cooking Procedures:

1. In a small pan, stir together soy sauce, honey, sugar, sherry, salt, five-spice, and ginger. Heat for 1 minute, stirring constantly, to dissolve sugar; let cool.
2. Place pork in a large heavy-duty plastic bag. Pour in cooled marinade; then seal bag and refrigerate, turning occasionally, for at least 4 hours or until next day.
3. Remove meat slices from marinade and place on a rack set over a foil-lined baking pan; reserve marinade.
4. Bake in a 350°F (175°C) oven for 30 minutes.
5. Turn slices over and continue to bake, brushing occasionally with marinade, until meat is no longer pink in center, about 45 more minutes; cut to test.
6. Serve hot or cold; to serve, cut across the grain into thin slices.

Makes 6 to 8 servings.

Barbecue Pork Recipe: Barbecue pork Skillet

Barbecue Pork Skillet

 Ingredients:

 

4 top loin pork chops
1/4 cup Italian dressing
1/4 cup barbecue sauce
1 teaspoon chili powder

 

Procedures: 

1. In large non-stick skillet, brown pork chops on one side over medium-high heat; turn chops and add remaining ingredients to pan, stirring to blend; cover and simmer for 5-8 minutes.

Makes 4 servings.

Pizza Recipe: Mediterranean Pizza with Fresh Mozzarella

Mediterranean Pizza with Fresh Mozzarella

Ingredients:

• 1 (14-inch) pre-baked pizza crust or 2 (8-inch) pre-baked pizza crusts
• 3/4 cup pesto sauce (basil-based)
• 1/2 cup sliced roasted red peppers
• 1/4 cup sliced sun-dried tomatoes (packed in oil)
• 1/4 cup sliced kalamata olives
• 1/4 cup pine nuts
• 4 cups (16 ounces) shredded mozzarella cheese
• 4 ounces fresh mozzarella cheese, sliced

Procedures:

1. Preheat the oven to 400°F (205°C).
2. Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top.
3. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.

Makes 6 to 8 servings.

Seafood Dish Recipe: Alaska Cod Portobello

Alaska Cod Portobello

Ingredients:

• 4 (12 x 18-inch) sheets heavy duty aluminum foil
• 4 (4 to 6-ounce) Alaska cod fillets, thawed if necessary
• 1 tablespoon anchovy paste
• 1 1/2 cups seeded and diced fresh tomatoes
• 1 (2.5-ounce) can sliced black olives, drained
• 1/3 cup finely chopped onion
• 2 tablespoons capers, drained
• 1 teaspoon minced garlic
• 2 Portobello mushrooms

Procedures:

1. Preheat oven to 450°F (230°C) or grill to medium-high.
2. Center one Alaska cod fillet on each sheet of heavy duty aluminum foil. Spread anchovy paste over top of cod. Combine tomatoes, olives, onion, capers and garlic; set aside. Cut four thin slices off one mushroom; set slices aside.
3. Chop remaining mushroom and combine with vegetables.
4. Spoon one-fourth of chopped vegetable mixture over cod.
5. Top each with one mushroom slice.
6. Bring up foil sides. Double fold top and ends
7. to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
8. Bake 20 to 24 minutes on a baking sheet in oven or Grill for 9 to 11 minutes in covered grill.

Makes 4 servings.

Special Dessert Recipe: Strawberry Tiramisu

Strawberry Tiramisu

Ingredients:

• 2 (8-ounce) packages Neufchâtel cheese, softened
• 3/4 cup powdered sugar
• 1 (8-ounce) container frozen light nondairy whipped topping, defrosted
• 1 cup strong coffee, at room temperature
• 3 tablespoons coffee-flavored liqueur, (optional)
• 1 1/2 pints strawberries, stemmed and sliced (18-ounces total)
• 24 ladyfingers, split in half
• 2 teaspoons unsweetened cocoa powder

Procedures:

1. In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend.
2. In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.
3. Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup), spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries.
4. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
5. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.

Makes 12 servings.

Breakfast Cereal Recipe: Apple-Cinnamon Oatmeal with An Egg Boost

Apple-Cinnamon Oatmeal with An Egg Boost

Ingredients:

• 1 large egg
• 1/3 cup milk
• 1 (1.23-ounce) packet apples and cinnamon instant oatmeal
• 1/4 cup vanilla yogurt

Procedures:

1. Beat egg and milk in 2-cup microwave-safe bowl until blended.
2. Stir in oatmeal.
3. Microwave on HIGH until liquid is absorbed and egg is set, 1 1/2 to 2 minutes; stir.
4. Top with yogurt.

Makes 1 serving.

Breakfast Cereal Recipe: Early Morning Pumpkin Maple Oatmeal

Early Morning Pumpkin Maple Oatmeal

Ingredients:

• 1/2 cup uncooked quick or old-fashioned oats
• 2 tablespoons LIBBY'S® 100% Pure Pumpkin
• 1 tablespoon lite pancake or maple syrup

Procedures:

1. Cook oatmeal according to package directions. Place in bowl. Top with pumpkin and syrup.

Makes 1 serving*.

Pasta Dish Recipe: Crispy Mascarpone Rigatoni

Crispy Mascarpone Rigatoni

Ingredients:

• 1/2 cup (4 ounces) Wisconsin Crave Brothers Mascarpone
• 1 1/2 cup (12 ounces) Wisconsin Ricotta Cheese
• 1 cup (about 3 ounces) Wisconsin Romano Cheese, finely grated
• 2 tablespoons fresh mint leaves, finely chopped
• 1/2 teaspoon cocoa powder
• 3 large eggs
• 2 tablespoons water
• 1 pound large rigatoni pasta, cooked al dente
• 2 cups fine bread crumbs
• Olive oil for frying
• 2 cups marinara sauce (homemade or purchased)
• Fresh basil leaves, finely chopped
• 1/2 pound Wisconsin Provolone Cheese, shaved

Procedures:

1. In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour.
2. Preheat oven to 400ºF (205ºC).
3. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in bread crumbs; being sure to coat ends well.
4. Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.
5. Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes.
6. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved Provolone cheese.

Makes 12 (5 piece) servings.

Sandwich Vegetarian Recipe: Light Feta Tacos

Light Feta Tacos

Ingredients:

• 8 ounces mushrooms (portobello, shiitake, oyster, or a mixture) trimmed (stems removed if using shiitakes)
• 2 tablespoons chile-flavored oil or olive oil
• 2 poblano chiles
• 1/2 medium white onion, thinly sliced
• 8 lettuce leaves, washed and dried
• 2 ripe tomatoes, cut into 16 thin slices
• 1 avocado, peeled, pitted, and cut into 16 thin slices
• 8 ounces feta, cut into 8 slices
• 8 (6-inch) corn tortillas
• Salt to taste
• 2 chipotle chiles in adobo, cut into thin strips, for garnish (optional)
• 4 sprigs fresh cilantro, for garnish

Procedures:

1. Heat a gas or charcoal grill or the broiler.
2. Brush the mushrooms with the oil and grill or broil, turning once, until browned on both sides. Remove, cut into thin slices, and set aside on a plate.
3. Place the poblano chiles on the grill or under the broiler and roast, turning, until the skins blacken on all sides. Place in a bowl, cover with plastic wrap, and allow to steam until cool. Remove the skins, stems, and seeds and discard. Cut into thin strips and set aside on the plate with the mushrooms.
4. Place the sliced onion in a colander, rinse under cold water, and shake well to drain. Place on paper towels and pat dry, then place on the plate with the mushrooms. Place the lettuce leaves, tomatoes, avocado, and feta in piles on another plate close by.
5. Heat a medium skillet or griddle over medium heat. One at a time, place the tortillas in the dry skillet and warm on each side until they become pliable. Transfer to a work surface.
6. Place a lettuce leaf on each tortilla and top it with 2 tomato slices, a few strips of mushrooms and poblano, a few onion slices, 2 avocado slices, and a slice of cheese. Sprinkle with salt and roll up into a tube. Secure with a toothpick if necessary.
7. To serve, place 2 tacos on each serving plate. Garnish with the chipotle chiles, if using, and sprigs of cilantro. Serve immediately.

Makes 4 servings (2 tacos each).

Pasta Vegetarian Recipe: Cheese and Broccoli Penne

Cheese and Broccoli Penne

Ingredients:

• 3 cups (8 ounces) penne pasta
• 2 cups broccoli florets
• 1 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoons pepper
• 1 cup (8 ounces) ricotta cheese
• 2 cups (8 ounces) shredded mozzarella cheese
• 1 cup pitted, sliced Kalamata or ripe olives
• 1 (16-ounce) jar spicy (or mild) tomato pasta sauce

Cooking Procedures:

1. Preheat oven to 375°F (190°C).
2. In a 4-quart Dutch oven, cook the pasta according to the package directions; add the broccoli during the last 5 minutes of cooking. Rinse, drain, and place the pasta and broccoli back in the pan. Add the remaining ingredients, except the pasta sauce; mix well.
3. In a greased 3-quart casserole, pour the pasta sauce; top with the pasta mixture.
4. Bake for 15 to 20 minutes or until heated.
5. Broil for 8 to 10 minutes, or until the cheese is golden brown.

Makes 4 servings.

Pasta Vegetarian Recipe: Tofu Manicotti

Tofu Manicotti

Ingredients:

• 8 manicotti shells
• Nonstick spray coating
• 1/2 cup chopped fresh mushrooms
• 1/2 cup finely chopped onion
• 1 tablespoon snipped fresh parsley
• 1 teaspoon dried Italian seasoning, crushed
• 1/8 teaspoon paprika
• 10 ounces tofu (fresh bean curd), drained
• 1 slightly beaten egg white
• 2 tablespoons grated Parmesan cheese
• 1 1/4 cups fat-free milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded low-fat cheddar cheese (2 ounces)

Procedures:

1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12 x 7 1/2 x 2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a 350°F (175°C) oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted.

Makes 4 servings.

Pasta Vegetarian Recipe: Cheese Garden Lasagna

Cheese Garden Lasagna

Ingredients:

• 1/4 cup (2 ounces) butter
• 2 cloves garlic, minced
• 1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
• 6 ounces portobello mushrooms, chopped
• 2 cups Roma tomatoes, diced
• 2 cups baby spinach leaves, diced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon fresh oregano leaves, chopped
• 1/4 cup balsamic vinegar
• 2 cups (15 ounces) Wisconsin Ricotta Cheese
• 1 cup (4 ounces) Wisconsin Parmesan Cheese, grated - divided use
• 1 large egg, beaten
• 1/2 teaspoon salt and pepper
• 12 no-cook lasagna noodles
• 2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded - divided use
• 1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded - divided use

Cooking Procedures:

1. Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2. Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3. Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4. Stir in basil, oregano and vinegar; set aside.
5. In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and pepper; set aside.
6. Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7. Bake 35 to 45 minutes.
8. Let stand 5 to 10 minutes; serve.

Makes 8 servings.

Pasta Vegetarian Recipe: Crispy Mascarpone Rigatoni

Crispy Mascarpone Rigatoni

Ingredients:

• 1/2 cup (4 ounces) Wisconsin Crave Brothers Mascarpone
• 1 1/2 cup (12 ounces) Wisconsin Ricotta Cheese
• 1 cup (about 3 ounces) Wisconsin Romano Cheese, finely grated
• 2 tablespoons fresh mint leaves, finely chopped
• 1/2 teaspoon cocoa powder
• 3 large eggs
• 2 tablespoons water
• 1 pound large rigatoni pasta, cooked al dente
• 2 cups fine bread crumbs
• Olive oil for frying
• 2 cups marinara sauce (homemade or purchased)
• Fresh basil leaves, finely chopped
• 1/2 pound Wisconsin Provolone Cheese, shaved

Procedures:

1. In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour.
2. Preheat oven to 400ºF (205ºC).
3. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in bread crumbs; being sure to coat ends well.
4. Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.
5. Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes.
6. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved Provolone cheese.

Makes 12 (5 piece) servings.

Gelatin Salad Recipe: Molded Cranberry Fruit Salad

Molded Cranberry Fruit Salad

Ingredients:

• 1 (8-ounce) can crushed pineapple, drained, reserving juice
• 1/2 cup Ocean Spray® Cranberry Juice Cocktail
• 2 tablespoons lemon juice
• 1 (3-ounce) package raspberry-flavored gelatin
• 1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce
• 1/2 cup chopped celery

Procedures:

1. Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
2. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.

Makes 8 servings.

Vegetable Salad Recipe: Italian Spinach & Mushroom Salad

Italian Spinach & Mushroom Salad

Ingredients:

• 1 (10-ounce) package fresh spinach leaves, rinsed and patted dry
• 1 (8-ounce) package sliced baby bella or button mushrooms
• 1/4 cup whipped cream cheese, added to salad by small spoonfuls
• 1 (19-ounce) can chick peas or garbanzos, thoroughly rinsed and drained
• 1/3 cup crumbled crispy cooked bacon
• Seasoned croutons
• 1/2 cup your favorite Italian dressing

Procedures:

1. In large salad bowl, combine all ingredients except dressing. Drizzle with Italian dressing; toss gently. Serve, if desired, with additional dressing.

Makes 4 servings.

Vegetable Salad Recipe: Oriental Ramen Salad

Oriental Ramen Salad

Ingredients:

• 2 tablespoons butter or margarine
• 1 (3-ounce) package oriental-flavor ramen noodle soup, seasoning packet reserved
• 1/2 cup sliced almonds
• 2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 2/3 cup vegetable oil
• 3 tablespoons white vinegar
• 2 tablespoons granulated sugar
• 2 (10-ounce) packages romaine-radicchio

Procedures:

1. Melt butter in large skillet. Crumble ramen noodles and add to skillet with almonds; cook, stirring constantly, until noodles are golden. Remove from pan; cool.
2. Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover. Blend until smooth.
3. Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well. Serve immediately.

Makes 8 servings.

Vegetable Salad Recipe: House Salad

House Salad

Ingredients:

• 1/2 cup T. Marzetti Lite Raspberry Cabernet Dressing
• 1/2 cup pistachios
• 1 (5-ounce) package spring mix salad greens or favorite greens
• 5 ounces Brie, peeled and cut into 1/4-inch pieces
• 1 (6-ounce) package fresh raspberries (or 1 cup)

Procedures:

1. Toast pistachios in 350°F (175°C) oven for 5 to 7 minutes. Cool. Chop coarsely.
2. Divide salad greens among 6 plates.
3. Sprinkle with nuts, cheese and raspberries.
4. Drizzle with lite raspberry cabernet dressing evenly over each salad. Serve immediately.

Makes 4 servings.

Vegetable Salad Recipe: Fennel and Orange Salad with Toasted Pistachios

Fennel and Orange Salad with Toasted Pistachios

Ingredients:

• 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
• 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
• 1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama*
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons extra-virgin olive oil or pistachio oil
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Procedures:

1. Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl.
2. Gently toss to mix.
3. Just before serving, sprinkle nuts over salad.

Makes 4 (1 cup) servings.

Vegetable Salad Recipe: Marinated Vegetable Salad

Marinated Vegetable Salad

Ingredients:

• 2 medium tomatoes or 4 Roma tomatoes
• 1 medium green sweet pepper
• 1 small zucchini or yellow summer squash, thinly sliced (1 1/4 cups)
• 1/4 cup thinly sliced red onion
• 2 tablespoons snipped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons balsamic or wine vinegar
• 2 tablespoons water
• 1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
• 1 clove garlic, minced

Procedures:

1. Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
2. For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
3. Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon.

Makes 6 side-dish servings.

Vegetable Salad Recipe: Creamy Parmesan Romaine Salad

Creamy Parmesan Romaine Salad

Ingredients:

• 2 slices hearty whole-grain bread (about 2 ounces total), cut into 1/2-inch cubes
• 8 cups chopped romaine lettuce
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 3 tablespoons whipping or heavy cream
• 2 tablespoons sour cream
• 1 1/2 tablespoons mayonnaise
• 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 1 1/2 to 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Procedures:

1. Preheat oven to 350°F (175°C).
2. Place bread cubes in single layer on large baking sheet. Bake for 12 minutes or until lightly golden. Remove from oven; cool completely.
3. Place lettuce, cucumber and onion in large bowl; set aside.
4. Combine cream, sour cream, mayonnaise, Parmesan cheese, vinegar, salt and pepper in small bowl; stir until completely blended. Add to lettuce mixture; toss gently, yet thoroughly, to coat completely. Add bread cubes; toss gently.

Makes 4 servings.

Vegetable Salad Recipe: Seven-Layer Salad with Feta Yogurt Dressing

Seven-Layer Salad with Feta Yogurt Dressing

Ingredients:

• 1/2 cup plain low-fat yogurt
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/2 cup (3 ounces) crumbled feta cheese
• 1 teaspoon granulated sugar
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon ground white pepper
• 1 (9-ounce) package uncooked cheese tortellini
• 2 cups shredded red cabbage
• 6 cups torn spinach leaves
• 2 cups cubed fontina cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup diagonally-sliced green onions
• 8 slices bacon, cooked and crumbled

Procedures:

1. In an electric blender or a food processor, blend the yogurt, buttermilk, mayonnaise, feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Cook the tortellini according to the package directions. Drain; rinse with cold water.
3. In a 2 1/2-quart bowl, layer the cabbage, spinach, tortellini, fontina cheese, tomatoes, and green onions.
4. Pour the dressing over the salad; sprinkle with the bacon.
5. Cover and chill for 3 to 4 hours or until serving time.

Makes 8 servings.

Pork Recipe: Fiesta Pork Tenderloin with Oven Roasted Vegetables

Fiesta Pork Tenderloin with Oven Roasted Vegetables

Ingredients:

• 1 1/2 pounds pork tenderloin
• 2 small baking potatoes, quartered
• 2 small green and/or red bell peppers, seeded and sliced
• 1 medium onion, coarsely chopped
• 2 tablespoons vegetable oil
• 1 (1.25-ounce) package taco seasoning mix
• Garnish suggestions: Salsa, sour cream

Procedures:

1. Preheat oven to 400°F (205°C). Line roasting pan or 15x10-inch jelly-roll pan with foil.
2. Place tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
3. Bake, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F (75°C) and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.

Makes 4 servings.

Lamp Dish Recipe: Lamb Shanks Braised in Red Wine

Lamb Shanks Braised in Red Wine

Ingredients:

• 6 lamb shanks, about 1 1/4 pounds each
• 3 tablespoons extra virgin olive oil
• 2 teaspoons crushed black peppercorns
• 2 bay leaves
• 8 cups homemade or low-salt canned chicken or vegetable stock
• 3 cups dry red wine, (about 1 bottle)
• 2 heads garlic, halved crosswise
• 4 ribs celery, cut into large dice
• 4 carrots, cut into large dice
• 1 large onion, peeled and cut into about 8 wedges
• 1 cup thickly sliced mushrooms
• 5 (3-inch) sprigs fresh rosemary

Cooking Procedures:

1. Heat the oven to 425°F (220°C).
2. Season the shanks with salt and freshly ground black pepper.
3. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours.
4. Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the white bean purée; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.

Makes 6 servings.

Lamp Dish Recipe: Pomegranate-Grilled Lamb Chops

Pomegranate-Grilled Lamb Chops

Ingredients:

• 1 cup fresh or bottled pomegranate juice
• 1 large clove garlic, minced
• 3 black peppercorns, crushed
• 1/4 cup finely chopped fresh mint leaves
• 4 double-thick California lamb loin chops
• 2 teaspoons olive oil
• 1 teaspoon pomegranate seeds; for garnish
• Mint leaves; for garnish

Cooking Procedures:

1. Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.
2. Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3. Brush chops with reduced marinade and oil.
4. Broil or grill chops about 3-inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done.

Makes 4 servings.

Seafood Recipe: No Mess Summer Fish Packets with Pesto

No Mess Summer Fish Packets with Pesto

Ingredients:

• Heavy-duty foil
• Nonstick cooking spray
• Grated peel and juice from 1 lemon
• 1 (7-ounce) container BUITONI Refrigerated All Natural Pesto with Basil
• 1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cups total)
• 1 large yellow squash or zucchini, cut in half lengthwise, then sliced horizontally into 1/4-inch half-moons (about 1 1/2 cups total)
• 5 (4 to 5 ounces each) about 1-inch-thick white fish fillets (such as wild halibut, red snapper, orange roughy or talapia)
• Course salt and ground black pepper
• 1 basket cherry tomatoes, halved (about 1 1/4 cups total)
• 2 tablespoons sliced green onion

Procedures:

1. Preheat oven to 450°F (230°C).
2. Arrange five 12 x 13-inch pieces of foil on work surface; coat lightly with nonstick cooking spray. Stir lemon peel into pesto. Divide asparagus and squash evenly down center of each foil sheet; spoon 1 tablespoon pesto mixture over vegetables. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
3. Top each fish fillet evenly with tomato halves and green onion. Sprinkle with lemon juice. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly-roll pan or rimmed baking sheet.
4. Bake for 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate.

Makes 4 servings.

Seafood Recipe: Spinach-Stuffed Baked Salmon

Spinach-Stuffed Baked Salmon

Ingredients:

• 1 teaspoon olive oil
• 2 ounces fresh spinach leaves
• 1 teaspoon grated lemon zest
• 1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled
• 1/4 cup fresh basil leaves, coarsely chopped
• 2 tablespoons chopped walnuts
• Cooking spray
• 4 salmon fillets (about 4 ounces each), rinsed and patted dry with paper towels
• 2 tablespoons Dijon mustard
• 2 tablespoons plain dry bread crumbs
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper

Cooking Procedures:

1. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell peppers, basil, and walnuts. Let cool for 5 minutes.
2. Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
3. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.
4. In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.
5. Bake for 12 to 13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.

Makes 4 servings

Side Dish Recipe: Grilled Corn on the Cob

Grilled Corn on the Cob

Ingredients:

• 4 corn on the cobs, husked and cleaned

Procedures:

1. Wrap each ear of corn well in aluminum foil.
2. Place foil-wrapped corn directly over hot coals; grill for about 3 to 4 minutes on a side, turning to grill evenly, about 12 to 15 minutes total.

Serves 4.

Diabetic Recipe: Gale Gand's Minted Raspberries

Gale Gand's Minted Raspberries

Ingredients:

• 2 pints fresh raspberries
• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 2 teaspoons fresh lemon juice
• 8 mint leaves

Procedures:

1. Mash half of the raspberries with a fork or puree briefly in a food processor or blender.
2. Strain raspberries through a fine strainer or sieve into a mixing bowl to remove seeds.
3. Chop (or julienne) mint leaves finely.
4. Add SPLENDA® Granulated Sweetener, lemon juice and mint to strained raspberries. Stir.
5. Add remaining raspberries and stir gently.
6. Refrigerate until ready to serve. Serve within six hours.

Makes 4 servings.

Diabetic Recipe: French Toast Strata

French Toast Strata

Ingredients:

• 1/3 cup SPLENDA® Granular
• 1 cup egg substitute
• 2/3 cup skim milk
• 3/4 teaspoon maple flavor
• 8 slices cinnamon raisin bread
• 2 cups peeled apples, thinly sliced
• 1/4 cup low fat cream cheese
• 1 tablespoon SPLENDA® Granular
• 1/2 teaspoon ground cinnamon

Cooking Procedures:

1. Preheat oven to 350°F (175°C). Spray an 8 x 8-inch square cake pan with nonstick cooking spray. Set aside.
2. Blend together, in a medium size mixing bowl, 1/3 cup SPLENDA® Granular, egg substitute, milk, and maple flavor.
3. Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4. Cut cream cheese into 8 chunks and place on top of strata.
5. Blend remaining 1 tablespoon SPLENDA® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6. Bake in a preheated 350°F oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.

Makes 8 servings.

Diabetic Recipe: Tasty Teriyaki Chicken

Tasty Teriyaki Chicken

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless, boneless chicken breast halves

Procedures:

1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425°F (220°C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Makes 12 servings.

Beef Recipe: 90's-Style Swiss Steak

90's-Style Swiss Steak

Ingredients:

• 1 1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2-inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped onion
• 3/4 cup water
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1/2 cup prepared picante sauce
• 1/4 cup ketchup
• 1 tablespoon distilled white vinegar
• 2 1/2 cups uncooked bow tie pasta, cooked

Cooking Procedures:

1. Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.

Makes 6 servings.

Chicken Recipe: Asian Chicken and Vegetable Stir-Fry

Asian Chicken and Vegetable Stir-Fry

Ingredients:

• 5 teaspoons vegetable oil - divided use
• 1 pound boneless, skinless chicken breast halves, cut into thin slices
• 1 (about 6 ounces) medium zucchini, cut into 3 x 1/2-inch pieces
• 1 carrot, cut into matchstick-size pieces
• 4 tablespoons MAGGI Seasoning Sauce - divided use
• 1 tablespoon cornstarch, mixed with 1/4 cup cold water
• 3 (3-ounce) packages ramen noodles
• Sesame seeds

Cooking Procedures:

1. Heat 3 teaspoons oil in large saucepan over high heat. Add chicken; cook, stirring occasionally, for 3 to 5 minutes or until no longer pink. Stir in zucchini and carrot; cook, stirring occasionally, for 2 to 3 minutes or until carrot is crisp-tender. Stir in 3 tablespoons seasoning sauce and cornstarch mixture; stir until sauce has thickened and coats chicken. Cover; remove from heat.
2. Prepare ramen noodles according to package directions, omitting seasoning packets. Drain noodles; return to pan. Stir in remaining 1 tablespoon seasoning sauce and remaining 2 teaspoons oil. Place noodles on platter. Top with chicken mixture; sprinkle with sesame seeds.

Makes 4 servings.

Desserts Recipe: Fresh Berry Puffs

Fresh Berry Puffs

Ingredients:

• 2 cups summer berries (blackberries, strawberries, raspberries and/or blueberries)
• 1 tablespoons granulated sugar
• 1/4 cup orange liqueur such as Triple Sec, Grand Marnier® or orange juice
• 1 sheet frozen puff pastry, thawed
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons honey
• 1 cup heavy whipping cream
• Powdered sugar (optional)

Procedures:

1. Place berries in small bowl, sprinkle with sugar, toss gently with liqueur or juice. Let soak at room temperature at least one hour.
2. Preheat oven to 400°F (205°C). Cut pastry sheet into nine 3x3-inch squares. Bake squares on parchment-lined cookie sheet until golden brown, 15 to 20 minutes. Cool and separate pastry squares to create bottom and lid for each puff.
3. In small bowl, combine cream cheese and honey; set aside. Whip cream until soft peaks form; fold cream cheese mixture into whipped cream.
4. To assemble dessert, place bottom of pastry on individual plates, top with dollop of cream cheese mixture, top with puff pastry lid, spoon over berries and liqueur. Dust with powdered sugar, if desired; serve immediately.

Makes 9 servings.

Pasta Salad Recipe: Pasta Party Salad

Pasta Party Salad

Ingredients:

• 6 ounces cut macaroni or shell pasta (2 cups dry)
• 1/2 cup nonfat mayonnaise
• 1/2 cup nonfat milk
• 2 tablespoons tarragon white wine vinegar
• 2 to 3 medium garlic cloves, pressed or finely minced
• 1/2 cup chopped California pistachios
• 1 bunch fresh basil
• 3 medium (6 ounces each) bell peppers (red, green, yellow or orange)

Procedures:

1. Drop pasta into 2 quarts boiling water, cover and return to boil. Boil gently 7 to 8 minutes or until tender. Drain and rinse with cold water to cool. Mix mayonnaise, milk, vinegar and garlic in medium bowl. Add pasta and toss lightly to blend. Chill until ready to serve.
2. Roast peppers on grill or under broiler. To grill, place whole peppers on grill over medium coals. Grill, turning as needed, for 15 minutes or until skin is blackened. If broiling, place peppers in shallow pan and broil 3 inches from heat, turning as needed, for 15 to 25 minutes or until skin is blackened. While hot, place grilled or roasted peppers in plastic bag and allow to steam for 15 minutes. Peel, stem, seed and cut in thick slices.
3. Remove basil leaves from stems, reserving 6 to 8 sprigs for garnish. Stack remaining leaves and slice crosswise in narrow strips. Just before serving, add 1/2 cup basil strips and pistachios (reserve 2 tablespoons) to pasta; stir to mix. Spoon pasta onto serving platter; surround with peppers and reserved basil sprigs. Sprinkle with remaining pistachios.

Makes 4 servings.

Pasta Salad Recipe: Garden Pasta Salad

Garden Pasta Salad

Ingredients:

• 1 (20-ounce) package BUITONI Refrigerated Family Size Three Cheese Tortellini, prepared according to package directions, rinsed in cold water and drained
• 1 cup bottled fat free Italian salad dressing
• 2 (6-ounce) cans tuna packed in water, drained and broken into chunks
• 2 medium tomatoes, chopped
• 2 cups broccoli florets
• 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• BUITONI Refrigerated Freshly Shredded Romano Cheese
• 1 (10-ounce) package Italian-blend torn mixed salad greens

Cooking Procedures:

1. Pour dressing into large bowl. Add pasta, tuna, tomatoes*, broccoli and cheese; toss well to coat. Refrigerate or serve immediately over mixed greens. If desired, after chilling stir in a little more salad dressing to moisten pasta.

Makes 6 servings.

Pasta Recipe: Swiss Steak Piperade

Swiss Steak Piperade

Ingredients:

• 1 3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4-inch thick
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 to 1 teaspoon teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 large onion, chopped
• 1 to 2 jalapeno peppers, thinly sliced *
• 4 medium tomatoes, chopped
• 1/2 green bell pepper, cut into 1-inch pieces
• 1/2 yellow bell pepper, cut into 1-inch pieces
• 3 cups hot cooked pasta or rice for accompaniment

Procedures:

1. Heat oven to 325°F (160°C).
2. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, garlic powder, thyme and pepper.
3. Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
4. Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Makes 4 servings.