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Copyright © 1998 Publications International, Ltd.
All rights reserved. This publication may not be reproduced or quoted in whole or
in part by any means whatsoever without written permission from:

Louis Weber, CEO

Publications International, Ltd.
7373 North Cicero Avenue
Lincolnwood, IL 60712

Permission is never granted for commercial purposes.

All recipes and photographs that contain specific brand names are copyrighted by
those companies and/or associations, unless otherwise specified. All photographs
except those on pages 37 and 67 copyright © Publications International. Ltd.

Some of the products listed in this publication may be in limited distribution.

Front cover photography by Sacco Productions, Ltd.

Pictured on the front cover: Curly Macaroni Pie (page 58).

Pictured on the back cover (clockwise from top right): Spinach and Cheese
Brunch Square (page 70). Chicken Enchiladas (page 36) and Pork Chop and
Apple Stuffing (page 10).

ISBN: 0-7853-6121-9

Manufactured in China.

8 7 6 5 4 3 2 1

Microwave Cooking: Microwave ovens vary in wattage. Use the cooking times as
guidelines and check for doneness before adding more time.

The HEALTHY CHOICE" recipes contained ni this book have been tested by the manufacturers
and have been carefully edited by the pubHsher The publisher and the manufacturers cannot
be held responsible for any ill effects caused by errors in the recipes, or by spoiled
ingredients, unsanitary conditions, incorrect preparation procedures or any other cause.
Prime-Time Meats

Ever-Pleasing Poultry 22

Catch of the Day 38

Make It Meatless 54

Breakfast & Brunch Delights 68

Vegetable Sides & More 80

Acknowledgments 42

Index
 \Keats

Steak Pot Pie

1 cup chopped onion

2 tablespoons margarine
3 tablespoons all-purpose flour
IV2 cups beef broth
V2 cup A.1 .® Original or A.1 .® Bold & Spicy Steak
Sauce
3 cups cubed cooked steak (about 172 pounds)
1 (16-ounce) package frozen broccoli, cauliflower &
carrot mixture

Prepared pastry for 1 -crust pie

1 egg, beaten

In 2-quart saucepan, over medium-high heat, cook onion in

margarine until tender Blend in flour; cook 1 minute more.
Add broth and steak sauce; cook and stir until mixture
thickens and begins to boil. Stir in steak and vegetables.
Spoon mixture into 8-inch square glass baking dish. Roll
out and cut pastry crust to fit over dish. Seal crust to edge
of dish; brush with egg. Slit top of crust to vent. Bake at
400°F 25 minutes or until crust is golden brown. Serve
immediately. Garnish as desired. Makes 4 servings

steak Pot Pie

6
 Ya cup ricotta mixture. Top with
Lasagna Beef 'n' about ^3 cup beef mixture. Roll
Spinach Roll-Ups up each noodle from short end;
lay each roll, seam side down,
V/2 pounds ground beef
in lightly greased 13x9x2-inch
1 (28-ounce) jar spaghetti baking dish. Pour reserved
sauce
sauce mixture over noodles.
V2 cup A.1.® Original or Sprinkle with remaining
A.1 ® Bold & Spicy Parmesan and parsley Bake,
Steak Sauce
V2 teaspoon dried basil covered, at 350°F 30 minutes.
Uncover; bake 15 to 20 minutes
leaves
more or until hot and bubbly
1 (15-ounce) container Makes 6 servings
ricotta cheese

1 (10-ounce) package
frozen chopped
spinach, thawed, well Baked Ziti with
drained
Three Cheeses
2 cups shredded
mozzarella cheese
8 ounces uncooked ziti
(8 ounces) 8 ounces sweet Italian
Vs cup grated Parmesan sausage
cheese, divided
V/2 cups part-skim ricotta
1 egg, beaten cheese
12 lasagna noodles, cooked,
drained % cup (3 ounces) shredded
ALPINE LACE® Fat Free
2 tablespoons chopped Pasteurized Process
fresh parsley
Skim Milk Cheese
In large skillet, brown beef until Product — For
no longer pink, stirring Parmesan Lovers,
occasionally to separate; drain. divided
Combine spaghetti sauce, steak V4 cup 2% low fat milk
sauce and basil; stir 1 cup 1 large egg white
spaghetti sauce mixture into 2 teaspoons minced garlic
beef. Set aside remaining 3 cups chunky marinara
sauce. sauce
^V2 cups (6 ounces)
Combine ricotta, spinach,
shredded ALPINE
mozzarella, 3 tablespoons
LACE® Reduced Fat
Parmesan and egg. On each Mozzarella Cheese
lasagna noodle, spread about

Prime-Time Meats
1 . Preheat the oven to 375°F. Tomato Pesto
Spray a 14-inch oval au gratin Lasagna
pan or a 13x9x3-inch baking
dish with nonstick cooking spray.
8 ounces lasagna noodles
Spray a medium-size skillet with 1 pound crumbled sausage
the cooking spray Cook the ziti
until al dente, according to or ground beef
1 can (1472 ounces)
package directions.
DEL MONTE® Diced
2. Meanwhile, prepare the Tomatoes with Garlic &
sausage: Remove the sausage Onion, undrained
meat from its casing and 1 can (6 ounces)
crumble. Heat the skillet for 1
DEL MONTE® Tomato
Paste
minute over medium-high heat.
Add the crumbled sausage and 8 ounces ricotta cheese
saute for 5 minutes or until 1 package (4 ounces)
brown. Transfer to paper towels
to drain. pesto sauce
2 cups (8 ounces)
shredded mozzarella
3. In a medium-size bowl,
cheese
combine the ricotta cheese, Vi
cup of the Parmesan, the milk, 1 . Cook noodles according to
egg white and garlic. package directions; rinse, drain
4. Spread one third of the sauce and separate noodles.
in the baking dish. Layer with: 2. Meanwhile, brown meat in
one half of the ziti, one third of large skillet; drain. Stir in
the sauce, all of the ricotta tomatoes, tomato paste and
mixture, one half of the
cup water.
sausage, then the remaining ziti,
3. Layer meat sauce, then
sausage and sauce. Sprinkle
half each of noodles, ricotta
with the mozzarella cheese and
cheese, pesto and mozzarella
the remaining Va cup of
Parmesan. cheese in 2-quart casserole or
9-inch square baking dish;
5. Cover with foil and bake for
repeat layers. Top with remaining
45 minutes. Uncover and bake sauce. Sprinkle with grated
10 minutes more or until hot and Parmesan cheese, if desired.
bubbly Makes 6 servings
Bake at 350°F, 30 minutes or
until heated through.
Makes 6 servings

Prime-Time Meats
 Pork Chops and browned on both sides, turning
once. Remove from skillet; set
Apple Stuffing aside.

ADD onion and celery to same

6 (y4-inch-thick) boneless
pork loin chops (about skillet. Cook and stir 3 minutes
iy2 pounds) or until onion is tender Add

V4 teaspoon salt apples; cook and stir 1 minute.

Vs teaspoon black pepper Add broth, soup and wine; stir
1 tablespoon vegetable oil until smooth. Bring to a simmer;
1 small onion, chopped remove from heat. Stir in
2 ribs celery, chopped stuffing cubes until evenly
2 Granny Smith apples, moistened.

peeled, cored and POUR stuffing mixture into

coarsely chopped
prepared dish, spreading evenly
(about 2 cups) Place pork chops on top of
1 can (1472 ounces)
stuffing; pour any accumulated
reduced-sodium juices over pork chops.
chicken broth
1 can (10y4 ounces) COVER tightly with foil and bake
condensed cream of 30 to 40 minutes or until pork

celery soup, undiluted chops are juicy and barely pink

in centers.
cup dry white wine
Makes 6 servings
6 cups herb-seasoned
stuffing cubes

PREHEAT oven to 375°F. Spray

13x9-inch baking dish with
nonstick cooking spray.

SPRINKLE both sides of pork

chops with salt and pepper
Heat oil in large deep skillet
over medium-high heat until hot.
Add pork chops and cook until

Pork Chop and Apple Stuffing

10

Prime-Time Meats
 vTrn

5. Microwave on HIGH 8 to 10
Tortellini Bake
minutes or until heated through,
Parmesano
rotating dish halfway through
cooking time.
1 package (12 ounces) Makes 4 servings
fresh or frozen cheese
tortellini or ravioli Helpful Hint: For convenience,
Vi pound lean ground beef double recipe and freeze one for
y2 medium onion, finely later use. This recipe can also
chopped be made ahead, refrigerated
2 cloves garlic, minced and heated just before serving
y2 teaspoon dried oregano, (allow extra time in microwave if
crushed dish is chilled).
1 can (26 ounces)
DEL MONTE® Chunky
Spaghetti Sauce with
Garlic & Herb Smoked Sausage

2 small zucchini, sliced and Sauerkraut

Vs cup (about IV2 ounces) Casserole
grated Parmesan
cheese
6 fully cooked smoked
1 . Cook pasta according to sausage links, such as
German or Polish
package directions; rinse and
drain. sausage (about
iy2 pounds), cut into
2. Meanwhile, brown beef witin thirds
onion, garlic and oregano in
V4 cup packed brown sugar
large skillet over medium-high
heat; drain. Season with salt 2 tablespoons country-
style Dijon mustard or
and pepper, if desired.
German-style mustard
3. Add spaghetti sauce and 1 teaspoon caraway seeds
zucchini. Cook 15 minutes or V2 teaspoon dill weed
until thickened, stirring 1 jar (32 ounces)
occasionally. sauerkraut, drained
1 small green bell pepper,
4. In oiled 2-quart microwavable
stemmed, seeded and
dish, arrange half of pasta; top
diced
with half each of sauce and
cheese. Repeat layers ending V2 cup (2 ounces) shredded
Swiss cheese
with cheese; cover

12

Prime-Time Meats
Smoked Sausage and Sauerkraut Casserole

1. Place sausage in large skillet Add sauerkraut and bell pepper;

with 73 cup water. Cover; bring stir until well mixed. Cook,
to a boil over medium heat. covered, over medium heat 10
Reduce heat to low; simmer, minutes or until very hot. Spoon
covered, 10 minutes. Uncover sauerkraut mixture into
and simmer until water
microwavable 2- to 3-quart
evaporates and sausages casserole; sprinkle with cheese.
brown lightly. Stir sausage into sauerkraut;
cover Microwave on HIGH 30
2. While sausage is cooking,
seconds or until cheese melts.
combine sugar, mustard,
Makes 6 servings
caraway and dill in medium
saucepan; stir until blended. Prep & Cook Time: 20 minutes

13

Prime-Time Meats
 Three Bean and baked, butter and red beans,
ketchup, brown sugar, vinegar
Franks Bake
and mustard; bring to a boil. Stir
franks into bean mixture.
1 tablespoon vegetable oil
1 medium onion, chopped Transfer mixture to 2-quart
2 cloves garlic, minced casserole or 8- or 9-inch square
1 red bell pepper, seeded baking dish. Bake 40 to 45
and coarsely chopped minutes or until hot and bubbly
1 green bell pepper, Makes 6 servings
seeded and coarsely
chopped
1 can (16 ounces)
Cheesy Beef
vegetarian baked
beans Enchiladas
1 can (16 ounces) butter or
lima beans, drained 1 pound ground beef
1 can (16 ounces) red or 1 jar (16 ounces) salsa,
divided
kidney beans, drained
V2 cup ketchup
2 cups (8 ounces)
Natural KRAFT®
Shredded
V2 cup packed light brown
Cheddar Cheese,
sugar
divided
2 tablespoons cider
vinegar 12 (6- to 8-inch) flour
1 tablespoon HEBREW tortillas

NATIONAL® Deli BROWN meat; drain. Stir in

Mustard
cup salsa and 1 cup cheese.
1 package (12 ounces)
HEBREW NATIONAL® SPREAD 1 cup salsa in 13x9-
Beef Franks or inch baking dish. Place Va cup
Reduced Fat Beef meat mixture in center of each

Franks, cut into 1-inch tortilla; roll up. Place tortillas,

seam side down, on salsa. Top
pieces with remaining cup salsa and
Preheat oven to 350°F. Heat oil 1 cup cheese.
in large saucepan over medium
heat; add onion and garlic and BAKE at 350°Ffor20 to 25
minutes or until hot.
cook 8 minutes, stirring
occasionally. Add red and green Makes 6 servings
bell peppers; cook 5 minutes,
stirring occasionally. Stir in

Three Bean and Franks Bake

Prime-Time Meats
 HEAT oil in same skillet over
Beef Stroganoff
medium-high heat until hot. Add
Casserole
mushrooms, onion and garlic;
cook and stir 2 minutes or until
1 pound lean ground beef onion is tender Add wine.
V4 teaspoon salt
Reduce heat to medium-low and
Vs teaspoon black pepper simmer 3 minutes. Remove from
1 teaspoon vegetable oil
heat; stir in soup, sour cream
8 ounces sliced
and mustard until combined.
mushrooms
Return beef to skillet.
1 large onion, chopped
3 cloves garlic, minced PLACE noodles in prepared
dish. Pour beef mixture over
V4 cup dry white wine
1 can {^0% ounces) noodles; stir until noodles are
condensed cream of well coated. Bake, uncovered,
mushroom soup, 30 minutes or until heated
undiluted through. Sprinkle with chopped
V2 cup sour cream parsley, if desired.
1 tablespoon Dijon Makes 6 servings
mustard
4 cups cooked egg
noodles
Chopped fresh parsley
(optional)

PREHEAT oven to 350°F. Spray

13x9-inch baking dish with
nonstick cooking spray.

PLACE beef in large skillet;

sprinkle with salt and pepper
Brown beef over medium-high
heat until no longer pink, stirring
to separate. Drain fat from
skillet; set beef aside.

Beef Stroganoff Casserole

16

Prime-Time Meats
 BAKE, uncovered, in preheated
Ortega^ Fiesta Bake 350°F. oven for 30 to 35 minutes
or until crust is golden brown.
1 pound ground beef
Top with additional salsa, if
1 cup (1 small) chopped
onion desired. Makes 6 servings

cup ORTEGA® Garden

Style Salsa, mild
1 package (VA ounces) Pizza Casserole
ORTEGA® Taco
Seasoning Mix
®
V4 cup water 1 pound Roll EVANS
ItalianBOB Sausage
1 cup whole kernel corn 12 ounces wide noodles,
1 can {2Va ounces) sliced cooked according to
ripe olives, drained
package directions
1 package (872 ounces) 2 (14-ounce) jars
corn muffin mix, plus
pepperoni pizza sauce
ingredients to prepare 2 cups (8 ounces)
mix shredded Cheddar
1 cup (4 ounces) shredded cheese
Cheddar cheese
2 cups (8 ounces)
Vi cup (4-ounce can) shredded mozzarella
ORTEGA® Diced Green cheese
Chiles 6 ounces sliced pepperoni
COOK beef and onion in
Preheat oven to 350°F. Crumble
medium skillet over medium- and cook sausage in medium
high heat until beef is no longer skillet over medium heat until
pink; drain. Stir in salsa, taco browned. Drain on paper towels.
seasoning mix and water Bring Layer half of noodles in lightly
to a boil. Reduce heat to low;
cook 5 minutes or until mixture greased 13x9-inch casserole
dish. Top with half of sausage,
is thickened. Stir in corn and
half of pizza sauce, half of
olives. Spoon into ungreased 8- cheeses and half of pepperoni.
inch square baking pan.
Repeat layers with remaining
PREPARE batter for corn muffin ingredients, reserving several
mix according to package pepperoni slices for garnish on
directions. Stir in cheese and top of casserole. Bake 35 to 40
chiles. Stir until smooth; spread minutes. Refrigerate leftovers.
over meat mixture. Makes 6 to 8 servings

18

Prime-Time Meats
Main-Dish Pie

Main-Dish Pie ungreased 9-inch pie pan.

Press together to fornn lower
crust. Bake 10 minutes.
1 package (8 rolls)
refrigerated crescent • Meanwhile, in large skillet,
rolls brown beef and onion; drain
1 pound lean ground beef excess fat. Stir in gravy and
1 medium onion, chopped
peas; cook until heated through.
1 can (12 ounces) beef or
mushroom gravy • Pour mixture into crust.

1 box (10 ounces) Sprinkle with cheese. Bake 10

BIRDS EYE® frozen to 15 minutes or until crust is
brown and cheese is melted.
Green Peas, thawed
Arrange tomato slices over pie;
V2 cup shredded Swiss
cheese bake 2 minutes more.
6 slices tomato Makes 6 servings

• Preheat oven to 350°F. Unroll

dough and separate rolls.
Spread to cover bottom of

Prime-Time Meats
 Cheesy Ham California Tamale Pie

Casserole
1 pound ground beef or
ground turkey
2 cups fresh or frozen
broccoli flowerets, 1 cup yellow cornmeal
thawed 2 cups milk
2 eggs, beaten
V/2 cups (6 ounces) KRAFT® 1 can (17 ounces) whole
Natural Shredded
kernel corn, drained
Sharp Cheddar
Cheese, divided 1 can (1472 ounces) diced
tomatoes, in juice
IV2 cups coarsely chopped
ham 1 can (2Va ounces) sliced

^V2 cups (4 ounces) ripe olives, drained

corkscrew pasta, 1 package (1.48 ounces)
cooked, drained LAWRY'S® Spices &
Seasonings for Chili
V2 cup MIRACLE WHIP® or
MIRACLE WHIP® SaltY'S®
poons LAWR
Seasoned
2 teas
LIGHT® Dressing
V2 green or red bell pepper, 1 cup (4 ounces) shredded
Cheddar cheese
chopped
V4 cup milk In medium skillet, brown ground
Seasoned croutons beef until crumbly; drain fat. In
(optional) 2V2-quart casserole, combine
cornmeal, milk and eggs; mix
• Heat oven to 350°F.
well. Add meat and remaining
• Mix all ingredients except V2 ingredients except cheese; mix
cup cheese and croutons.
well. Bake, uncovered, in 350°F.
oven 1 hour and 15 minutes.
• Spoon into 1 V2-quart
Add cheese and continue
casserole. Sprinkle with
remaining 1/2 cup cheese. baking until cheese melts. Let
stand 10 minutes before
• Bake 30 minutes or until
serving. Makes 6 servings
thoroughly heated. Sprinkle with
croutons, if desired.
Makes 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

20

Prime-Time Meats
 Sausage Tetrazzini Festive Stuffed

Peppers
1 pound BOB EVANS®
Italian Roll Sausage
1 medium onion, chopped 1 can HEALTHY CHOICE®

1 red or green bell pepper, Recipe Creations™

Tomato with Garden
chopped Herbs Condensed
1 (16-ounce) can stewed
Soup, divided
tomatoes, undrained
y4 cup water
1 (10y2-ounce) can 8 ounces extra-lean ground
condensed cream of beef or turkey
mushroom soup
1 cup cooked rice
1 (10-ounce) can y2 cup frozen corn, thawed
condensed
soup tomato
Va cup each sliced celery
and chopped red bell
y2 pound spaghetti, cooked
according to package
directions and drained
y2 teas ppon
pepo er Italian
seasoning
y2 pound fresh mushrooms,
2 green, yellow or red bell
chopped
1 teaspoon minced garlic peppers, cut in half
lengthwise, seeds
V2 teaspoon black pepper removed
Salt to taste
V/2 cups shredded Cheddar In small bowl, mix Va cup soup
cheese and water Pour into 8x8-inch
baking dish; set aside. In large
Preheat oven to 350°F. Crumble skillet, brown beef over
sausage into large skillet. Cook
medium-high heat; drain well. In
over medium heat until lightly
large bowl, combine remaining
browned. Remove sausage. soup with beef, rice, corn,
Add onion and red pepper to
celery, chopped pepper and
skillet; cook and stir until tender
Italian seasoning; mix well. Fill
Place in large bowl. Stir in
pepper halves equally with beef
tomatoes with juice, soups, mixture. Place stuffed peppers
spaghetti, mushrooms, garlic,
in baking dish. Cover and bake
black pepper, salt and reserved
at 350°F 35 to 40 minutes.
sausage; place in 3-quart Place peppers on serving dish;
casserole. Sprinkle with cheese;
spoon remaining sauce over
bake, uncovered, 30 to 35
minutes. peppers. Makes 4 servings

Makes 6 to 8 servings

21

Prime-Time Meats
 Teriyaki Chicken Medley

2 cups cooked white rice (% cup uncooked)

2 cups (10 ounces) cooked chicken, cut into strips
IV3 cups FRENCH'S® French Fried Onions, divided
1 package (12 ounces) frozen bell pepper strips,
thawed and drained*
1 jar (12 ounces) chicken gravy
3 tablespoons teriyaki sauce

*Or, substitute 2 cups sliced bell peppers for frozen pepper strips.

Preheat oven to 400°F. Grease 2-quart oblong baking dish.

Press rice into bottom of prepared baking dish.

Connbine chicken, Vs cup French Fried Onions, bell peppers,

gravy and teriyaki sauce in large bowl. Pour mixture over
rice layer. Cover; bake 30 minutes or until heated through.
Top with remaining Vs cup onions. Bake 1 minute or until
onions are golden. Makes 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 31 minutes

Teriyaki Chicken Medley

22
 Turkey Tetrazzini spaghetti, cheese, turkey strips
and sauce. Repeat layers with
V2 pound fresh mushrooms, remaining ingredients. Bake at
sliced 375°F for 25 to 30 minutes or
y4 cup sliced green onions until bubbly and hot.
Makes 6 servings
1 tablespoon margarine
2 tablespoons all-purpose
flour
V4 teaspoon black pepper
Savory Chicken and
1 (12-ounce) can light
Biscuits
evaporated skim milk
V3 cup low-sodium chicken
broth 1 pound boneless, skinless
chicken thighs or
2 tablespoons sherry
(optional) breasts, cut into 1-inch
8 ounces uncooked
1 medium potato, cut into
spaghetti pieces
1-inch pieces
1 (8-ounce) package
1 medium yellow onion, cut
HEALTHY CHOICE® Fat
Free Shredded into 1-inch pieces
Mozzarella Cheese 8 ounces fresh
mushrooms, quartered
1 pound turkey breast,
cooked, cut into strips 1 cup fresh baby carrots
1 cup chopped celery
Heat oven to 375°F. Cook 1 (14y2-ounce) can chicken
mushrooms and green onions in broth
margarine, stirring occasionally, 3 cloves garlic, minced
until mushrooms are tender, 1 teaspoon dried rosemary
about 7 minutes. Stir in flour and leaves
pepper Cook and stir 1 minute. 1 teaspoon salt
Add evaporated milk, chicken 1 teaspoon black pepper
broth and sherry, if desired. 3 tablespoons cornstarch
Cook, stirring occasionally, until blended with V2 cup
sauce is thickened. Remove cold water
from heat.
1 cup frozen peas, thawed
Cook spaghetti according to 1 (4-ounce) jar sliced
package directions. Drain, rinse pimentos, drained
and keep warm. In 2-quart 1 package
Frozen BOB EVANS®
Buttermilk
casserole sprayed with nonstick
Biscuit Dough
cooking spray, layer half each of

2^

EVER-PlEASinC POULTRy
Savory Chicken and Biscuits

Preheat oven to 375°F. Combine minutes. Stir in peas and

chicken, potato, onion, pimentos; return to a boil.
mushrooms, carrots, celery, Transfer chicken mixture to 2-
broth, garlic, rosemary, salt and quart casserole dish; arrange
pepper in large saucepan. Bring frozen biscuits on top. Bake 30
to a boil over high heat. Reduce to 35 minutes or until biscuits
heat to low and simmer, are golden brown. Refrigerate
uncovered, 5 minutes. Stir in leftovers.
cornstarch mixture; cook 2 Makes 4 to 6 servings

25

EvER-PLEAsinc Poultry
 Chicken Parma baking 20 minutes longer, or
until chicken is cooked through

4 PERDUE® Individually and topping is golden brown.

Makes 4 servings
Frozen™ boneless,
skinless chicken
Prep Time: 5 minutes
breasts
Cook Time: 1 hour
Salt and ground pepper
to taste
1 package (16 ounces)
frozen broccoli florets Creamy Chicken
1 package (6V2 ounces) Broccoli Bake
French garlic and herb
cream cheese 4 boneless skinless
V3 cup low-fat milk chicken breast halves
4 to 5 slices thinly sliced (about AVa pounds),
reduced-fat ham cubed
Vi cup Italian-seasoned
bread crumbs V/2 cups MINUTE® Original
Rice, uncooked
3 tablespoons grated
VA cups milk
Parmesan cheese
1 package (10 ounces)
frozen chopped
Preheat oven to 350°F. Lightly broccoli, thawed,
grease 9- to 10-inch square
baking dish. Place frozen drained
chicken in baking dish; season V2 pound (8 ounces)
with salt and pepper Arrange
broccoli evenly over top. VELVEETA®
Pasteurized Process
Cheese Spread, cut up
In small saucepan over low
heat, combine cream cheese V2 cup MIRACLE WHIP®
Light® Dressing
and milk; cook until smooth and
creamy stirring frequently Pour MIX all ingredients.
half of cream cheese mixture
SPOON into 12x8-inch baking
over broccoli; arrange ham dish.
slices evenly over top. Pour
remaining cream cheese BAKE at 375°F for 30 minutes
or until chicken is cooked
mixture over ham; sprinkle with
bread crumbs and Parmesan through. Makes 6 servings
cheese. Cover and bake 40
minutes. Uncover and continue Prep Time: 15 minutes
Bake Time: 30 minutes

26

EvER-PLEASinc Poultry
 Turkey & Rice Chicken in French
Bundles Onion Sauce

1 package LIPTON® Rice & 1 package (16 ounces)

Sauce — Chicken
sugar snap stir-fry
Broccoli vegetable combination,
2 cups water thawed and drained
4 turkey cutlets (about
IVs cups FRENCH'S® French
1 pound), pounded Fried Onions, divided
1 jar (12 ounces) chicken
1 jar (7 ounces) roasted gravy
thin*
red peppers, drained Va cup dry white wine
y4 cup water V4 cup water
4 boneless skinless
*0r, substitute 4 boneless skinless chicken breast halves
chicken breast halves (about 1
Seasoned salt
pound), pounded thin. Cooked white rice

Preheat oven to 350T. In (optional)

medium saucepan, bring rice & Preheat oven to 400°F. Grease
sauce — chicken broccoli and 2 2-quart oblong baking dish.
cups water to a boil. Reduce Combine vegetables, Vs cup
heat and simmer, uncovered, French Fried Onions, gravy,

stirring occasionally, 10 minutes. wine and water in prepared

baking dish.
Evenly top each cutlet with
roasted peppers; spread with Arrange chicken breasts over
cup rice mixture. Fold up short vegetables. Sprinkle chicken
breasts with seasoned salt to
sides, overlapping in center, to
form bundles. Secure with taste.
wooden toothpicks. Bake, uncovered, 30 minutes or
until chicken is no longer pink in
In 1 1 x7-inch baking dish,
combine remaining rice mixture center Stir vegetables around
with cup water. Arrange chicken. Sprinkle chicken with
turkey bundles over rice mixture. remaining Vs cup onions. Bake 1
Bake 25 minutes or until turkey minute or until onions are
is no longer pink in center. golden. Serve with rice, if
Remove toothpicks before desired. Makes 4 servings
serving. Makes 4 servings

27

EVER-PlEASinC PoULTRy
 remaining tortillas and sprinkle
Turkey-Tortilla Bake over casserole. Garnish, if
desired. Makes 4 servings
9 (6-inch) corn tortillas
V2 pound 93% fat-free
ground turkey
y2 cup chopped onion
Bayou Chicken Bake
^4 cup mild or medium taco
sauce
1 can (4 ounces) chopped 4 to 6 PERDUE®

green chilies, drained Individually Frozen™

boneless, skinless
y2 cup frozen whole kernel chicken breasts
corn, thawed
^V2 to 2 teaspoons Cajun or
V2 cup (2 ounces) shredded Creole seasoning
reduced-fat Cheddar
V2 cup chopped onion
cheese
1 cup uncooked regular

1 . Preheat oven to 400°F. Place long-grain rice

tortillas on large baking sheet, 1 package (16 ounces)
overlapping tortillas as little as frozen black-eyed peas
possible. Bake 4 minutes; turn 2 cans (14y2 ounces each)
tortillas. Continue baking 2 Cajun-style stewed
minutes or until crisp. Cool tomatoes

completely on wire rack. 2 tablespoons chopped

2. Heat medium nonstick skillet
over medium heat until hot. Add
turkey and onion. Cook and stir
5 minutes or until turkey is
browned and onion is tender
Add taco sauce, chilies and
corn. Reduce heat and simmer
5 minutes.
3. Break 3 tortillas and arrange
over bottom of 1 y2-quart
casserole. Spoon half of turkey
mixture over tortillas; sprinkle
with half of cheese. Repeat
layers. Bake 10 minutes or until
cheese is melted and casserole
is heated through. Break
fresh parsley
Preheat oven to 350T. Lightly
grease 13x9-inch baking dish.
Sprinkle chicken with Cajun
seasoning; place in baking dish.
In large bowl, combine onion,
rice, black-eyed peas and
tomatoes. Pour over chicken.
Cover and bake 45 minutes.
Uncover and bake 15 minutes
longer, or until chicken is cooked
through. Sprinkle with parsley
before serving.
Makes 4 to 6 servings

Turkey-Tortilla Bake

28

EVER-PLEASinC POULTRy
 Cover and bake at 375°F 30
Lasagna RoU-Ups minutes; uncover and continue
1 pound ground turkey baking 10 minutes longer or
breast or extra-lean until sauce is bubbly Place
lasagna rolls on serving dish;
ground beef
Vi cup chopped onion spoon remaining sauce over
2 cloves garlic, minced rolls. Makes 4 servings

1 can HEALTHY CHOICE®

Recipe Creations™
Tomato with Garden
Herbs Condensed Turkey Green Bean
Soup
Casserole

1 cup chopped zucchini

1 package (6 ounces)
^4 cup water
1 (15-ounce) container fat STOVE TOP®Sage
Traditional
free ricotta cheese
Stuffing Mix
Vi cup HEALTHY CHOICE® 1 can (10y4 ounces)
Fat Free Shredded
condensed cream of
1 eggMozzarella Cheese
mushroom soup

4 cooked lasagna noodles % cup milk

In large nonstick skillet sprayed
with vegetable cooking spray,
cook turkey onion and garlic
until turkey is no longer pink and
onion is tender Add soup,
zucchini and water; simmer 5
minutes. Pour soup mixture
shallow 2-quart baking dish.
In medium bowl, combine ricotta
and mozzarella cheeses and
egg; mix well. Lay lasagna
noodles on flat surface; spread
Vi cup cheese mixture on each
noodle. Roll up noodles,
enclosing filling; place rolls
seam sides down over soup
mixture.
turkey
3 cups cubed cooked
1 package (10 ounces)
frozen French-cut
green beans, cooked,
drained
PREPARE stuffing mix as
into
directed on package.
MIX soup and milk in 12x8-inch
baking dish until smooth. Stir in
turkey and green beans. Spoon
stuffing evenly over top.
BAKE at 375°F for 30 minutes
or until thoroughly heated.
Makes 4 to 6 servings

Lasagna RoU-Ups

30

EvER-PiEAsinc Poultry
 COMBINE ricotta cheese,
Mexican Lasagna
chilies and 2 tablespoons
4 boneless skinless cilantro in small bowl; mix until
chicken breast halves well blended.

2 tablespoons vegetable SPOON half of chicken mixture

oil
into bottom of 12x8-inch baking
2 teaspoons chili powder dish. Top with 6 tortillas, ricotta
1 teaspoon ground cumin cheese mixture, remaining
1 can (1472 ounces) diced tortillas, remaining chicken
tomatoes with garlic, mixture, Cheddar cheese and
drained
remaining cilantro. Bake 25
1 can (8 ounces) tomato minutes or until heated through.
sauce
Makes 6 to 8 servings
1 teaspoon hot pepper
sauce (optional)
1 cup ricotta cheese
Oven Chicken & Rice
1 can (4 ounces) diced
green chilies
1 can (10^4 ounces)
y4 cup chopped fresh
cilantro, divided condensed cream of
mushroom soup
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded 1 cup long-grain or
Cheddar cheese converted rice
1 teaspoon dried dill weed,
PREHEAT oven to 375°F. Cut divided
chicken into y2-inch pieces. Heat Va teaspoon black pepper
oil in large skillet over medium
1 (3-pound) chicken, cut up
heat until hot. Add chicken, chili and skinned
powder and cumin. Cook about
Vi cup crushed multi-grain
4 minutes or until browned, crackers
stirring occasionally. Stir in 1 teaspoon paprika
tomatoes, tomato sauce and hot
2 tablespoons butter or
pepper sauce, if desired; bring margarine, melted
to a boil. Reduce heat; simmer 2
minutes.

32
Ever-Pleasidg Poultry
Oven Chicken & Rice

PREHEAT oven to 375°F. SPRINKLE chicken pieces with

Combine soup, 1 V?, cups water,
rice, Va teaspoon dill weed and
pepper in 13x9-inch baking
dish. Arrange chicken pieces on
top of rice mixture. Cover tightly
with foil. Bake 45 minutes.
crackers, paprika and remaining
Va teaspoon dill. Drizzle with
butter Bake 5 to 10 minutes or
until chicken is tender Season
to taste with salt and pepper
Makes 4 to 5 servings

33

EvER-PiEASinc Poultry
 Corny Chicken 1 . Preheat the oven to 425°F.
Pot Pies Spray six (6-inch) individual
au gratin dishes or six (2-cup)
CHICKEN FILLING baking dishes with nonstick
cooking spray. Set aside.
1 tablespoon unsalted
butter substitute 2. To make the Chicken Filling:

3 tablespoons all-purpose In a medium-size saucepan,

flour melt butter over medium heat.
Whisk in flour; cook 3 minutes,
¥4 cup low-sodium chicken
broth stirring constantly Gradually
whisk in the chicken broth, the
V2 cup 2% low fat milk
6 ounces (1 carton) V2 cup of milk, the cream
cheese, salt and pepper Cook,
ALPINE LACE®
Reduced Fat Cream whisking occasionally, for 5
Cheese with Garden minutes or until thickened. Stir
in the chicken, vegetables and
Vegetables
ham. Cook for 2 minutes or until
Va teaspoon salt, or to taste
hot. Divide the filling evenly
V4 teaspoon freshly ground
black pepper among the 6 dishes.
2 cups (12 ounces) small 3. To make the Corn Bread
chunks cooked
Crust: In a medium-size bowl,
skinless chicken breast whisk the corn bread mix, the
1 package (10 ounces) egg substitute (or the whole
frozen mixed
egg) and the Va cup of milk.
vegetables, thawed and (Batter will be slightly lumpy)
drained
Drop heaping tablespoons of
1 cup (6 ounces) small batter (about cup) on top of
chunks ALPINE LACE® each of the 6 pies, dividing the
97% Fat Free Boneless
batter evenly Bake, uncovered,
Cooked Ham for 15 minutes or until the corn
CORN BREAD CRUST bread is golden brown.
Makes 6 servings
1 package (8V2 ounces)
corn bread mix
Va cup egg substitute or
1 large egg

V3 cup 2% low fat milk

Corny Chicken Pot Pies

EvER-PLEASinc Poultry
 Chicken Enchiladas Turkey Cazuela

2 cups chopped cooked 8 ounces uncooked

chicken or turkey
linguini, broken in half*
1 cup chopped green
V/3 cups FRENCH'S® French
Fried Onions, divided
pepper
1 package (8 ounces) 2 cups (10 ounces) cubed
PHILADELPHIA cooked turkey
BRAND® Cream 1 can (10y4 ounces)
Cheese, cubed condensed cream of
chicken soup
1 jar (8 ounces) salsa,
divided
1 jar (8 ounces) picante
6 flour tortillas (6 inches) sauce
V\ pound (12 ounces) V2 cup sour cream

VELVEETA® 1 cup (4 ounces) shredded

Pasteurized Process Cheddar cheese
Cheese Spread, cut up
V4 cup milk *0r, substitute 4 cups cooked pasta
for uncooked linguini.
STIR chicken, green pepper,
cream cheese and V2 cup salsa
Preheat oven to 350°F. Grease
in medium saucepan on low
2-quart shallow baking dish.
heat until cream cheese is
Cook linguini according to
melted.
package directions, using
SPOON approximately V2 cup of shortest cooking time. Layer
chicken mixture down center of linguini, V3 cup French Fried
each tortilla; roll up. Place in Onions and turkey in prepared
baking dish.
lightly greased 12x8-inch
baking dish. Combine soup, picante sauce
STIR process cheese spread and sour cream in large bowl.
and milk in small saucepan on Pour over turkey Cover; bake 40
low heat until smooth. Pour over minutes or until hot and
tortillas; cover with foil. bubbling. Stir gently Sprinkle
with cheese and remaining V3
BAKE at 350T for 20 minutes
cup onions. Bake 5 minutes or
or until thoroughly heated. Top until onions are golden.
with remaining salsa. Garnish, if Makes 4 to 6 servings
desired.
Makes 4 to 6 servings

Chicken Enchiladas

36

EvER-PLEASinc Poultry
 day

Q,aich Of tfj^

By-the-Sea Casserole

1 bag (16 ounces) BIRDS EYE® frozen Mixed

Vegetables
2 cans (672 ounces each) tuna in water, drained
1 can (10^4 ounces) cream of celery soup
1 cup uncooked instant rice
1 cup 1% milk
1 cup cheese-flavored fish-shaped crackers
• Microwave Directions: In medium bowl, combine
vegetables and tuna.

• Stir in soup, rice and milk.

• Place tuna mixture in 1 V2-quart microwave-safe casserole

dish; cover and microwave on HIGH 6 minutes. Stir;
microwave, covered, 6 to 8 minutes more or until rice is
tender

• Stir casserole and sprinkle with crackers.

Makes 6 servings

Prep Time: 10 minutes

Cook Time: 12 to 14 minutes

By-lhe-Sea Casserole

38
Flounder Fillets over Lemony Dill Salmon

Zesty Lemon Rice and Shell Casserole

V4 cup margarine or butter 6 ounces uncooked

3 tablespoons lemon juice medium shell pasta
2 teaspoons chicken ^V2 cups sliced mushrooms
bouillon granules Vs cup sliced green onions
V2 teaspoon black pepper 1 clove garlic, minced
1 package (10 ounces) 2 cups skim milk
frozen chopped 3 tablespoons all-purpose
flour
broccoli, thawed
1 cup cooked rice 1 tablespoon grated lemon
1 cup (4 ounces) shredded
sharp Cheddar cheese % teaspoon dried dill weed
1 pound flounder fillets V4 teaspoon salt
y2 teaspoon paprika Vs teaspoon
peel black pepper
V/2 cups frozen green peas
PREHEAT oven to 375°F. Spray 1 can (7V2 ounces) salmon,
2-quart square casserole with drained and flaked
nonstick cooking spray.

MELT margarine in small Preheat oven to 350°F. Cook

pasta according to package
saucepan over medium heat.
directions. Drain; set aside.
Add lemon juice, bouillon and
Spray nonstick saucepan with
pepper; cook and stir 2 minutes
nonstick cooking spray; heat
or until bouillon is dissolved.
until hot. Add mushrooms,
COMBINE broccoli, rice, cheese onions and garlic; cook and stir
and V^ cup lemon sauce in until tender Combine milk and
medium bowl; spread on bottom flour until smooth. Stir in lemon
of prepared dish. Place fillets on peel, dill, salt and pepper Stir
top of rice mixture. Pour into saucepan; heat over
remaining lemon sauce over medium-high heat 5 to 8
fillets. minutes or until thickened,

BAKE, uncovered, 20 minutes stirring constantly Remove from

heat; stir in pasta, peas and
or until fish flakes easily when
tested with fork. Sprinkle evenly salmon. Pour into 2-quart
casserole. Bake, covered, 35 to
with paprika.
40 minutes.
Makes 6 servings
Makes 6 servings

40

Catch of the Day

Flounder Fillets over Zesty Lemon Rice

Potato Tuna Prepare potatoes according to

package directions. While
au Gratin
potatoes are standing, stir in
tuna and onion. Arrange cooked
1 package (5 or 6 ounces) broccoli in bottom of lightly
Cheddar cheese au
greased 1 1 x7-inch baking dish.
gratin potatoes
Pour tuna-potato mixture over
1 can (12 ounces)
broccoli; top with cheese. Broil 3
STARKIST® Solid White to 4 minutes or until cheese is
or Chunk Light Tuna,
drained and chunked bubbly. Sprinkle breadcrumbs
over top. Makes 6 servings
V4 cup chopped onion
1 package (16 ounces) Prep Time: 35 minutes
frozen broccoli cuts,
cooked and drained
cup shredded Cheddar
cheese
V4 cup breadcrumbs

Catch of the Day

 Jambalaya 5 minutes or until sausage is
lightly browned on both sides.
1 teaspoon vegetable oil Remove from skillet and place in
y2 pound smoked deli ham, prepared dish. Place onion, bell
cubed pepper, celery and garlic in
V2 pound smoked sausage, same skillet; cook and stir 3
minutes. Add to sausage
cut into y4-inch slices
mixture.
1 large onion, chopped
1 large green bell pepper, COMBINE tomatoes with juice,
chopped broth, rice, Worcestershire, salt,
3 ribs celery, chopped
thyme and black and red
3 cloves garlic, minced
peppers in same skillet; bring to
1 can (28 ounces) diced a boil over high heat. Reduce
tomatoes, undrained heat to low and simmer 3
1 can (1072 ounces) minutes. Pour over sausage
chicken broth mixture and stir until combined.
1 cup uncooked rice
1 tablespoon COVER tightly with foil and bake
Worcestershire sauce 45 minutes or until rice is almost
tender Remove from oven;
1 teaspoon salt
1 teaspoon dried thyme place shrimp on top of rice
leaves mixture. Bake, uncovered, 10
minutes or until shrimp are pink
72 teaspoon black pepper
V4 teaspoon ground red and opaque. Garnish with .
chives, if desired.
pepper Makes 8 servings
1 package (12 ounces)
frozen ready-to-cook
shrimp, thawed
Fresh chives (optional)

PREHEAT oven to 350T. Spray

13x9-inch baking dish with
nonstick cooking spray.

HEAT oil in large skillet over

medium-high heat until hot. Add
ham and sausage. Cook and stir

Jambalaya

42
Catch of the DAy
 Pour sauce over crabmeat.
Company Crab Combine cornflakes and cheese

1 pound blue crabmeat, in small bowl; sprinkle over

fresh, frozen or casserole. Sprinkle with paprika.

pasteurized Bake in preheated 450°F oven

1 can (15 ounces) 12 to 15 minutes or until bubbly
Makes 6 servings
artichoke hearts,
drained
Favorite recipe from Florida
1 can (4 ounces) sliced Department of Agriculture and
mushrooms, drained Consumer Services, Bureau of
2 tablespoons butter or Seafood and Aquaculture

margarine
2V2 tablespoons all-purpose
flour
Broccoli-Fish
V2 teaspoon salt
RoU-Ups
Vs teaspoon ground red

pepper 1 can {^0% ounces) cream

1 cup half-and-half of broccoli soup
2 tablespoons dry sherry
2 tablespoons crushed V2 cup milk
cornflakes 2 cups seasoned stuffing
crumbs
1 tablespoon grated
Parmesan cheese 1 box (10 ounces) broccoli

Paprika spears, thawed

Thaw crabmeat if frozen.
Remove any pieces of shell or
cartilage. Cut artichoke hearts
in half. Place artichokes in well-
greased, shallow iy2-quart
casserole. Add crabmeat and
mushrooms; cover and set
aside.
Melt butter in small saucepan
over medium heat. Stir in flour,
salt and red pepper Gradually
stir in half-and-half. Continue
cooking until sauce thickens,
stirring constantly Stir in sherry
^4 pound flounder fillets
(4 medium pieces)
Paprika
1. Preheat oven to 375°F.
Grease 9-inch square baking
pan. Combine soup and milk in
medium bowl. Set aside 72 cup
soup mixture. Combine stuffing
crumbs and remaining soup
mixture. Pat in prepared pan.
2. Arrange 1 broccoli spear
across narrow end of 1 fish
fillet. Starting at narrow end,
gently roll up fish. Place over
stuffing mixture, seam side down.

Catch of the Dav

Repeat with remaining fish and
broccoli. Arrange remaining
broccoli over stuffing mixture.
Spoon reserved Vi cup soup
mixture over roll-ups. Sprinkle
with paprika.
3. Bake 20 minutes or until fish
Preheat oven to 350°F. In large
skillet, heat V2 cup olive oil over
medium heat until hot. Add
onion; cook and stir 5 to 7
minutes or until softened. Stir in
1 tablespoon parsley, garlic and
paprika. Add potatoes; stir until

flakes easily when tested with lightly coated with mixture.

Sprinkle with flour. Add enough
fork. Makes 4 servings
water to cover potatoes; stir
gently to blend. Add bay leaves,
thyme and cloves. Bring to a
Baked Fish Galician boil. Cover; reduce heat to low
and simmer 20 to 25 minutes or
Style
until potatoes are just tender.
(Do not overcook potatoes.)
V2 cup plus 4 teaspoons
FILIPPO BERIO® Olive Spoon potato mixture into 1
Oil, divided large or 2 small casseroles.
1 large onion, chopped Place fish fillets on top of potato
2 tablespoons minced mixture. Drizzle 1 teaspoon of
fresh parsley, divided remaining olive oil over each
2 cloves garlic, crushed fillet. Spoon sauce from bottom
2 teaspoons paprika of casserole over each fillet.
IV2 pounds new potatoes,
Bake 15 to 20 minutes or until
peeled and cut into
fish flakes easily when tested
Vs-inch-thick slices
with fork. Sprinkle fillets with
1 tablespoon all-purpose
flour remaining 1 tablespoon parsley.
Season to taste with salt and
3 small bay leaves
V2 teaspoon dried thyme pepper. Remove bay leaves
leaves before serving. Serve with
lemon wedges, if desired.
Dash ground cloves
Makes 4 servings
4 orange roughy or scrod
fillets (about 2 pounds)
Salt and freshly ground
black pepper
Lemon wedges (optional)

45

Catch of the DAy

 Tuna noodle Shrimp Casserole
Casserole
pound raw medium
shrimp, peeled,
1 can (^0V4 ounces)
condensed cream of deveined

mushroom soup V3 cup chopped celery

1 cup milk V4 cup chopped onion

3 cups hot cooked rotini V4 cup chopped green bell
pasta (2 cups
uncooked) 3 tabl espoons margarine
pepper
1 can (^0% ounces)
1 can (12.5 ounces) tuna
condensed cream of
packed in water, celery soup
drained and flaked
V2 cup dry stuffing mix
V/z cups FRENCH'S® French 1 hard-boiled egg,
Fried Onions, divided
chopped
1 package (10 ounces)
frozen peas and Vz cup sliced water
chestnuts
carrots
1 tablespoon lemon juice
V2 cup (2 ounces) shredded
Cheddar or grated V4 teaspoon salt
Parmesan cheese Va cup (1 ounce) shredded
Cheddar cheese
Microwave Directions:
Microwave Directions: Halve
Combine soup and milk in 2-
quart microwavable shallow large shrimp. In iy2-quart
shallow casserole, combine
casserole. Stir in pasta, tuna,
shrimp, celery, onion, pepper
V3 cup French Fried Onions,
vegetables and cheese. Cover; and margarine. Cover; cook on
microwave on HIGH 10 HIGH 4 minutes, stirring after 2
minutes. Stir in soup, stuffing
minutes* or until heated
through, stirring halfway through mix, egg, water chestnuts, juice
and salt. Cover; cook on HIGH 4
cooking time. Top with
minutes. Sprinkle with cheese;
remaining Vs cup onions.
Microwave 1 minute or until cook, uncovered, on HIGH 1
minute. Makes 4 servings
onions are golden.
Makes 6 servings
Favorite recipe from Florida
Department of Agriculture and
*0r, bake, covered, in 350°F oven Consumer Services, Bureau of
25 to 30 minutes. >Seafood
I6 and Aquaculture

Tuna noodle Casserole

Catch of the Day

 2. Spread 1 cup sauce on
Zesty Seafood
Lasagna bottom of greased 13x9x2-
inch casserole. Layer 3 pasta
sheets crosswise over sauce.
2 packages (1.8 ounces (Do not let edges touch.) Layer
each) white sauce mix
half of the spinach and seafood
472 cups milk
over pasta. Spoon 1 cup sauce
1 teaspoon dried basil
leaves over seafood; sprinkle with V4
cup mozzarella cheese. Repeat
Vi teaspoon garlic powder
layers a second time. Top with
Vi teaspoon dried thyme
final layer of pasta sheets,
leaves
remaining sauce and cheeses.
% cup grated Parmesan
cheese, divided 3. Cover pan with greased foil.
Bake 40 minutes. Remove foil;
3 tablespoons FRANK'S® bake 10 minutes or until top is
REDHOT® Hot Sauce
9 oven-ready lasagna pasta browned and pasta is fully
sheets cooked. Let stand 15 minutes
before serving.
2 packages (10 ounces
each) frozen chopped Makes 8 servings

spinach, thawed and

Prep Time: 30 minutes
squeezed Cook Time: 50 minutes
Vi pound cooked shrimp
y2 pound raw bay scallops
or flaked imitation
crabmeat
2 cups (8 ounces)
shredded mozzarella
cheese, divided

1. Preheat oven to 400°F.

Prepare white sauce according
to package directions using milk
and adding basil, garlic powder
and thyme in large saucepan.
Stir in V2 cup Parmesan cheese
and RedHot sauce.

Zesty Seafood Lasagna

Catch of the DAy

 minutes more or until a knife
no-Fuss Tuna Quiche inserted 2 inches from center
comes out clean. Let stand for 5
1 unbaked 9-inch deep-
minutes. Cut into 8 wedges,
dish pastry shell
centering a broccoli spear in
IV2 cups low-fat milk each wedge.
3 extra large eggs
Makes 8 servings
Vs cup chopped green
onions
1 tablespoon chopped
drained pimiento
Baja Fish and Rice
1 teaspoon dried basil
leaves Bake

Vi teaspoon salt
3 tablespoons vegetable
1 can (6 ounces)
oil
STARKIST® Tuna,
drained and flaked Va cup chopped onion
V2 cup chopped celery
Vi cup (2 ounces) shredded
low-fat Cheddar 1 clove garlic, minced
cheese V2 cup uncooked white rice
2 cans (^4V2 ounces each)
8 spears (4 inches each)
broccoli CONTADINA® Stewed
Tomatoes, cut up,
undrained
Preheat oven to 450°F. Bake
pastry shell for 5 minutes; 1 teaspoon lemon pepper
remove to rack to cool. Reduce seasoning

oven temperature to 325° F. For V2 teaspoon salt

filling, in large bowl whisk Vs teaspoon cayenne
together milk and eggs. Stir in
onions, pimiento, basil and salt. fish fillets (any
1 pound er
pepp
Fold in tuna and cheese. Pour firm white fish)
into prebaked pastry shell. Bake V4 cup finely chopped fresh
at 325°F for 30 minutes. parsley
Lemon slices (optional)
Meanwhile, in a saucepan
steam broccoli spears over 1 . Heat oil in large skillet over
simmering water for 5 minutes. medium heat; saute onion,
Drain; set aside. After 30 celery and garlic.
minutes baking time, arrange
2. Stir in rice; saute about 5
broccoli spears, spoke-fashion, minutes, or until rice browns
over quiche. Bake 25 to 35
slightly Add tomatoes and juice,

50
Catch of the DAy
lemon pepper, salt and cayenne
pepper.
3. Place fish fillets in bottom
12x7!/2X2-inch baking dish.
Spoon rice mixture over fish.
4. Cover with foil; bake in
preheated 400°F oven 45 to 50
minutes or until rice is tender.
Allow to stand 5 minutes before
serving. Sprinkle with parsley.
Garnish with lemon slices, if
desired. Makes 6 servings
In small bowl, beat egg whites
until stiff, but not dry In separate
of bowl, beat egg yolks and ricotta
cheese. Fold in egg whites. In
large bowl, combine spinach,
tuna, lemon juice and
seasonings; carefully fold in egg
and cheese mixture. Pour into
lightly greased 9-inch pie plate.
Spread or pipe Whipped Potato
Topping over top, then drizzle
with melted butter, if desired.
Bake in 350°F oven 60 minutes.
Souffle should be puffed and

Albacore and golden. Makes 6 to 8 servings

Spinach Souffle

2 large eggs, separated Whipped Potato Topping

1 cup ricotta cheese
2V2 to 3 cups hot mashed
1 package (10 ounces)
frozen chopped
V4 to potatoes
V3 cup grated
spinach, thawed and Parmesan cheese
squeezed dry
2 to 3 tablespoons light
1 can (6 ounces)
sour cream, if needed
STARKIST® Solid White
Tuna, drained and Combine hot mashed potatoes
flaked and Parmesan cheese; add
1 tablespoon lemon juice sour cream, if necessary, for
Vi teaspoon each Italian smooth, creamy potatoes.
herb and lemon pepper
seasonings Prep Time: 55 to 65 minutes

Whipped Potato Topping

(recipe follows)
2 tablespoons melted
butter (optional)

51
Catch of the Day
 Bay Village Shrimp
Egg noodle-Crab
Casserole
1 pound fresh or thawed
frozen shrimp, shelled 12 ounces wide egg
and deveined
noodles, uncooked
1 can HEALTHY CHOICE® 1 can (^0V4 ounces)
Recipe Creations™ Cheddar cheese soup
Cream of Celery with
1 cup milk
Sauteed Onion & Garlic
1 tablespoon minced dried
Condensed Soup onions
V2 cup asparagus (fresh or V4 teaspoon paprika
thawed frozen), cut
V4 teaspoon dried marjoram
diagonally into 1-inch 1 pound crabmeat
pieces 1 cup SONOMA Dried
V2 cup sliced mushrooms Tomato Halves,
y4 cup each sliced green
snipped into strips,
onions and diced red
parboiled and drained
bell pepper
V2 teaspoon dried thyme Cook noodles according to
V2 teaspoon salt (optional) package directions until al
Vegetable cooking spray dente. Set aside and keep
Hot cooked rice warm.

(optional) In medium mixing bowl,

In large bowl, combine shrimp, combine soup and milk. Add
soup, asparagus, mushrooms, onions, paprika and marjoram;
green onions, pepper, thyme stir Place noodles in 2^2- to 3-
and salt, if desired; mix well. quart casserole. Break up

Place in 2-quart baking dish crabmeat into bite-size pieces;

sprayed with vegetable cooking sprinkle crabmeat and tomatoes
over noodles. Pour soup mixture
spray Cover and bake at 375°F over crab mixture; blend well.
30 minutes. Serve over rice, if
desired. Makes 4 servings
Cover and bake in 350°F oven
for 30 minutes or until hot and
bubbly Makes 6 servings

Bay Village Shrimp

52
Catch of the Day
 lAake It

Vegetarian Broccoli Casserole

Vegetable cooking spray

Vi cup each chopped onion and celery
Vs cup chopped red bell pepper
1 can HEALTHY CHOICE® Recipe Creations^^^ Cream
of
SouBroccoli
p with Cheddar and Onion Condensed

Va cup fat free sour cream

1 (10-ounce) package frozen chopped broccoli,
thawed and drained
2 cups cooked rice
1 tomato, cut into y4-inch slices

In large skillet sprayed with vegetable cooking spray, saute

onion, celery and pepper until crisp-tender Stir in soup and
sour cream. In 1 V2-quart baking dish sprayed with
vegetable cooking spray, layer broccoli and rice. Top rice
with soup mixture, spreading evenly

Cover and bake at 350°F 20 minutes. Top with tomato

slices; bake, uncovered, 10 minutes. Makes 6 servings

Vegetarian Broccoli Casserole

51
 Chilaquiles Greek Spinach and
Feta Pie
2 tablespoons vegetable
oil
Vs cup butter, melted and
1 medium onion, chopped divided
2 eggs
1 package (1.0 ounce)
LAWRY'S® Taco Spices 1 package (10 ounces)
& Seasonings frozen chopped
1 can (28 ounces) diced
spinach, thawed and
tomatoes, in juice squeezed dry
1 can (4 ounces) diced 1 container (15 ounces)
green chiles (optional) ricotta cheese
6 ounces tortilla chips
1 package (4 ounces)
4 cups (16 ounces) crumbled feta cheese
shredded Monterey
teaspoon finely grated
Jack cheese
lemon peel
1 cup dairy sour cream V4 teaspoon black pepper
V2 cup (2 ounces) shredded Vs teaspoon ground nutmeg
Cheddar cheese
1 package (16 ounces)
frozen phyllo dough,
In large skillet, heat oil. Add
thawed
onion and saute over medium-
high heat until tender Add Taco PREHEAT oven to 350T. Brush
Spices & Seasonings, tomatoes
13x9-inch baking dish lightly
and chiles; mix well. Bring to a with butter
boil; reduce heat to low and
simmer, uncovered, 10 to 15 BEAT eggs in medium bowl. Stir
minutes, stirring occasionally. In in spinach, ricotta cheese, feta
cheese, lemon peel, pepper and
lightly greased 2-quart
casserole, layer V2 each of nutmeg. Set aside.
tortilla chips, tomato mixture CUT 8 sheets of phyllo dough in
and Monterey Jack cheese. half crosswise, forming 16
Repeat layers; top with sour rectangles about 13x8/2 inches
cream. Bake in 350°F. oven 30 each. Cover dough with damp
minutes. Sprinkle with cheddar cloth or plastic wrap while
cheese and bake 10 minutes
assembling pie. Reserve
longer Let stand 15 minutes remaining dough for use in
before cutting into squares. another recipe.
Makes 6 to 8 servings

56
Make It Meatless
Creek Spinach and Feta Pie

PLACE 1 piece of dough in mixture with piece of dough;

prepared dish; brush top lightly brush lightly with butter Repeat
with butter Top with another layering with remaining 7 pieces
piece of dough and brush lightly of dough, brushing each piece
with butter Continue layering lightly with butter
with 6 more pieces of dough,
BAKE, uncovered, 35 to 40
brushing each piece lightly with
minutes or until golden brown.
butter Spoon spinach mixture Makes 6 servings
evenly over dough. Top spinach

57

Make It Meatless
 nonstick cooking spray. Cook
Curly Macaroni Pie
the rotini according to package
1 pound uncooked rotini directions just until al dente.
1 cup seasoned dry bread Drain well, place in the baking
crumbs dish and keep warm.
V2 cup (2 ounces) grated 2. In a food processor, place the
ALPINE LACE® Fat Free bread crumbs, Parmesan,
Pasteurized Process
parsley and butter Process 1
Skim iVIilk Cheese minute or until finely chopped;
Product — For set aside.
Parmesan Lovers
Vi cup packed fresh parsley 3. Heat the skillet over medium-
2 tablespoons unsalted high heat for 1 minute. Add the
butter substitute, onions and bell peppers and
melted saute for 5 minutes or until soft.

Vh cups chopped red onions Sprinkle over the rotini in the

Vh cups coarsely chopped baking dish. Sprinkle with V/i
red bell peppers cups of the bread crumb
mixture and the Swiss and
2 cups (8 ounces)
shredded ALPINE pepper cheeses; toss to mix
well.
LACE® Reduced Fat
Swiss Cheese 4. In a measuring cup, whisk
2 cups (8 ounces) together the milk and mustard;
shredded ALPINE fold into the rotini mixture until
LACE® American Flavor well coated. Top with the
Pasteurized Process
remaining bread crumb mixture.
Cheese Product with Sprinkle with paprika, if you
Jalapeho Peppers wish. Cover tightly with foil and
IVi cups 2% low fat milk bake for 50 minutes or until
2 tablespoons Dijon bubbly Remove the foil and
mustard bake 5 minutes more. Transfer
1 . Preheat the oven to 350T. to a rack and let stand for 15
minutes. Garnish the pie with
Spray a 14-inch oval or round
fresh parsley leaves, if you
ovenproof baking dish and a
wish. Serve hot or warm.
large nonstick skillet with
Makes 14 servings

58
Make It Meatless
 Layered Vegetable Tuscan Barley

Bake Casserole

2 slices day-old white 1 can (16 ounces) kidney

bread, crumbled beans
2 tablespoons chopped
1 can (16 ounces) chick-
fresh parsley (optional)
2 tablespoons butter or 2 cans (8 ounces each)
margarine, melted tomato sauce
peas
1 large all-purpose potato, 1 cup quick-cooking barley
thinly sliced 1 cup chopped onion
1 large yellow or red bell 1 cup shredded zucchini
1 cup water
pepper, sliced
1 envelope LIPTON® 2 teaspoons dried oregano
Recipe Secrets® leaves
Savory Herb with 1 teaspoon dried basil
Garlic or Golden Onion leaves
Soup Mix V2 teaspoon garlic powder
1 large tomato, sliced Va teaspoon cayenne

Preheat oven to 375°F. Spray 2 tablespoons grated

pepper
1V2-quart round casserole or Parmesan cheese
baking dish with nonstick
2 tablespoons dried bread
cooking spray In small bowl, crumbs
combine bread crumbs, parsley
and butter; set aside. In Preheat oven to 375T. Drain
prepared baking dish, arrange and rinse beans. Place all
potato slices; top with yellow ingredients except Parmesan
pepper Sprinkle with savory cheese and bread crumbs into
herb with garlic soup mix. 3y2-quart casserole. Mix
Arrange tomato slices over thoroughly Cover and bake 1
pepper, overlapping slightly hour Remove from oven;
Sprinkle with bread crumb sprinkle cheese and bread
mixture. Cover with aluminum crumbs over top. Return to
foil and bake 45 minutes. oven; bake, uncovered, 10
Remove foil and continue minutes.
baking 15 minutes or until Makes 6 (Ya-cup) servings
vegetables are tender
Favorite recipe from North Dakota
Makes about 6 servings
Barley Council

54

Make It Meatless
 stuffed Shells Spread V2 cup spaghetti sauce
in bottom of 13x9x2-inch
Florentine
baking dish; arrange shells over
sauce. Top with remaining
1 cup (about 4 ounces)
coarsely chopped sauce; cover Bake at 350°F for
35 minutes or until hot.
mushrooms
Makes 8 servings
V2 cup chopped onion
1 clove garlic, minced
1 teaspoon Italian
seasoning Stacked Burrito Pie
V4 teaspoon ground black
V2 cup GUILTLESS
pepper
1 tablespoon GOURMET®
Bean Dip Mild Black

FLEISCHMANN'S®
Original Margarine 2 teaspoons water
5 low fat flour tortillas
1 (16-ounce) container fat-
free cottage cheese (6 inches each)
1 (10-ounce) package Vi cup nonfat sour cream or
frozen chopped plain yogurt
spinach, thawed and V2 cup GUILTLESS
well drained GOURMET® Roasted
Vi cup EGG BEATERS® Red Pepper Salsa
Healthy Real Egg ^V4 cups (5 ounces)
Substitute shredded low fat
24 jumbo pasta shells, Monterey Jack cheese
cooked in unsalted 4 cups shredded iceberg
water and drained or romaine lettuce

1 (15y4-ounce) jar reduced- V2 cup GUILTLESS

sodium spaghetti GOURMET® Salsa
sauce, divided Lime slices and chili

In large skillet over medium-high pepper (optional)

heat, saute mushrooms, onion,
garlic, Italian seasoning and
pepper in margarine until tender
Remove from heat; stir in
cottage cheese, spinach and
Egg Beaters®. Spoon mixture
into shells.

60

Make It Meatless
stacked Burrito Pie
Preheat oven to 350°F. Combine
bean dip and 2 teaspoons water
in small bowl; mix well. Line IV2-
inch springform pan with 1
tortilla. Spread 2 tablespoons
bean dip mixture over tortilla,
then spread with 2 tablespoons
sour cream and 2 tablespoons
red pepper salsa. Sprinkle with
y4 cup cheese. Repeat layers 3
more times. Place remaining
tortilla on top and sprinkle with
remaining Va cup cheese.
Make
Bake 40 minutes or until heated
through. (Place sheet of foil
under springform pan to catch
any juices that may seep
through the bottom.) Cool
slightly before unmolding. To
serve, cut into 4 quarters. Place
1 cup lettuce on each serving
plate. Top each serving with 1
quarter burrito pie and 2
tablespoons salsa. Garnish with
lime slices and chili pepper, if
desired. Makes 4 servings
61
It Meatless
 2. Heat oil in medium nonstick
Polenta Lasagna
skillet. Cook and stir

IV2 cups whole grain yellow mushrooms, leeks and garlic

cornmeal over medium heat 5 minutes or
4 teaspoons finely until vegetables are crisp-tender
Stir in mozzarella, basil,
chopped fresh
oregano and black pepper
marjoram
1 teaspoon olive oil 3. Place bell peppers and Va cup
1 pound fresh mushrooms, water in food processor or
sliced
blender; process until smooth.
1 cup chopped leeks
Preheat oven to 350°F. Spray
1 clove garlic, minced 1 1 x7-inch baking dish with
Vi cup (2 ounces) shredded nonstick cooking spray
part-skim mozzarella
cheese 4. Cut cold polenta into 12
2 tablespoons chopped (3V2-inch) squares; arrange 6
fresh basil squares in bottom of prepared
1 tablespoon chopped pan. Spread with half of bell
fresh oregano pepper mixture, half of
Vs teaspoon ground black vegetable mixture and 2
tablespoons Parmesan. Place
2 redpepper
bell peppers, remaining 6 squares polenta
chopped over Parmesan; top with
remaining bell pepper and
Va, cup freshly grated
Parmesan cheese, vegetable mixtures and
divided Parmesan. Bake 20 minutes or
until cheese is melted and
1 . Bring 4 cups water to a boil in
polenta is golden brown.
medium saucepan over high Makes 6 servings
heat. Slowly add cornmeal to
water, stirring constantly with
wire whisk. Reduce heat to low;
stir in marjoram. Simmer 15 to
20 minutes or until polenta
thickens and pulls away from
side of saucepan. Spread on
13x9-inch ungreased baking
sheet. Cover and chill about 1
hour or until firm.

Polenta Lasagna

62
Make It Meatless
 about 5 minutes. Add salsa,
Red, White and Black
chilies, taco seasoning, cilantro
Bean Casserole
and salt; cook 5 minutes, stirring
occasionally Stir in rice and
2 tablespoons olive oil
beans. Remove from heat; stir in
1 yellow or green bell
V2 cup cheese.
pepper,
strips cut into y2-inch
SPOON mixture into prepared
V2 cup sliced green onions baking dish. Sprinkle remaining
1 can (^4V2 ounces) ]/2 cup cheese evenly over top.
Cover and bake 30 to 40
chunky-style salsa
1 can (4V2 ounces) green minutes or until heated through.
chilies, drained Serve with warm tortillas.
Makes 6 servings
1 package CWi ounces)
taco seasoning mix
2 tablespoons chopped
cilantro
Vegetarian Lentil
V2 teaspoon salt
2 cups cooked white rice Casserole
1 can (19 ounces) white
cannellini beans, 1 pound lentils, cooked
rinsed and drained % cup honey

1 can (^5V2 ounces) red V2 cup soy sauce

kidney beans, rinsed 2 teaspoons dry mustard
and drained 1 teaspoon pepper

1 can (1572 ounces) black V2 teaspoon ground ginger

beans, rinsed and V2 cup chopped onion
drained V2 cup sliced carrot
V2 cup sliced celery
1 cup (4 ounces) shredded
Cheddar cheese, 3 tablespoons vegetable
divided
oil
1 package flour tortillas 8 cups cooked white rice
(6 inches) Place lentils in 2y2-quart
casserole. Combine honey, soy
PREHEAT oven to 350°F. Spray
sauce, mustard, pepper and
13x9-inch baking dish with
nonstick cooking spray. ginger in small bowl. Gently stir
into lentils. Cook and stir onion,
HEAT oil in large saucepan over carrot and celery in oil in small
medium-high heat. Cook and skillet over medium-high heat
stir pepper and green onions until onion is translucent. Add to

Make It Meatless
lentils. Cover and bake at 350°F 1 . Cook pasta according to
45 minutes. Uncover and bake package directions, omitting
15 minutes more. Serve over salt. Drain. Rinse under cold
rice. Makes 8 servings water; drain well. Set aside.

Favorite recipe from National Honey 2. Preheat oven to 375°F. Pat

Board spinach with paper towels to
remove excess moisture.
Combine spinach, carrots,
green onions, bell pepper,
Fresh Vegetable
parsley and black pepper in
Lasagna large bowl. Set aside. Combine
cottage cheese, buttermilk,
8 ounces uncooked
yogurt and egg whites in food
lasagna noodles processor or blender; process
1 package (10 ounces) until smooth.
frozen chopped
3. Spray 13x9-inch baking pan
spinach, thawed, well with nonstick cooking spray
drained
Arrange one third of lasagna
1 cup shredded carrots
noodles in bottom of pan.
V2 cup sliced green onions
Spread with half each of
V2 cup sliced red bell
cottage cheese mixture,
pepper vegetable mixture, mushrooms,
Va cup chopped fresh
artichokes and mozzarella.
parsley
Repeat layers, ending with
V2 teaspoon ground black
noodles. Sprinkle with
pepper Parmesan.
IV2 cups low-fat cottage
cheese 4. Cover and bake 30 minutes.
1 cup buttermilk Remove cover; continue baking
V2 cup plain nonfat yogurt 20 minutes or until bubbly and
2 egg whites heated through. Let stand 10
1 cup sliced mushrooms minutes before serving.
1 can (14 ounces) Makes 8 servings
artichoke hearts,
drained and chopped
2 cups (8 ounces)
shredded part-skim
mozzarella cheese
V4 cup freshly grated
Parmesan cheese

65

Make It Meatless
 Layered Mexican Repeat layering 3 more times
with remaining tortillas, tomato
Tortilla Cheese mixture, beans, corn and
Casserole cheese.

1 can (14' 2 ounces) salsa- 3. Bake

25 uncover
minutes or until ai 375''F is
eci cheese
style or Mexican-style melted and sauce is bubbly
stewed tomatoes,
undrained
cilantroe
Sprinkl with stand
. Let remain
10ingminutes
' - cup
\2 cup chopped fresh before serving.
cilantro, divided
Makes - servings
2 tablespoons fresh lime

juice
Nonstick vegetable
cooking spray Chili Relleno
6 corn tortillas (6 inches),
Casserole
torn into 1 ' i-inch
pieces VA cups (6 ounces)
1 can (15 ounces) black
beans, rinsed and SARGENTO^ Light
4 Cheese Mexican
drained
Recipe Blend or
'I can (8 ounces) whole
kernel corn, drained or SARGENTO^^ Light for
Shredded Cheese
1 cup frozen whole Tacos. divided
kernel corn, thawed
1 can (12 ounces)
2 cups (8 ounces)
evaporated skim milk
SARGENTO^' 4 Cheese
Mexican Recipe Blend cup (6 ounces) fat-free
liquid egg substitute or
1. In small bowl, combine
3 eggs, beaten
tomatoes. /- cup cilantro and 6 corn tortillas (7 inches),
lime juice: set aside. torn into 2-inch pieces
2 cans (4 ounces each)
2. Coat 8-inch square baking
dish with cooking spray Arrange chopped green chiles
cup mild chunky salsa
/- of tortillas in bottom of dish:
' - teaspoon salt (optional)
spoon ' - of tomato mixture over 2 tablespoons chopped
tortillas. Top with ' - of beans. /4 fresh cilantro
of corn and '-^ of cheese.
Light or fat-free sour
cream (optional)

66

Make It Meatless
1. Coat 10-inch deep dish pie 2. Bake at 375T 30 to 32
minutes or until set. Remove
plate or 8-inch square baking
dish with nonstick cooking spray. from oven: sprinkle with
In medium bowl, combine 1 cup
remaining 'A cup cheese and
cheese, milk, egg substitute, cilantro. Return to oven: bake 1
tortillas, chiles, salsa and salt, if minute or until cheese is melted.
desired. Mix well: pour into Serve with sour cream, if
prepared dish. des red. Makes 4 servings

67

Make It Meatless
 Spinach & Egg Casserole

1 box (10 ounces) BIRDS EYE® frozen Chopped

Spinach
1 can (15 ounces) Cheddar cheese soup
V2 pound deli ham, cut into y4-inch cubes
1 tablespoon mustard
4 hard-boiled eggs, chopped or sliced

• Preheat oven to 350°F.

• In large saucepan, cook spinach according to package

directions; drain well.

• Stir in soup, ham and mustard.

• Pour into 9x9-inch baking pan. Top with eggs.

• Bake 15 to 20 minutes or until heated through.

Makes 4 servings

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Serving Suggestion: Sprinkle with paprika for added color

Spinach L Egg Casserole

68
 Place tomato slices over pie
Potato and Egg Pie
and top with remaining VA

1 (20-ounce) package teaspoons parsley. Bake 5 to 7

minutes longer
frozen O'Brien hash
Makes 6 servings
brown potatoes,
thawed

Va cup WESSON® Vegetable

Oil
Spinach and Cheese
V/2 tablespoons chopped
fresh parsley, divided Brunch Squares

1 (12-ounce) package bulk

breakfast sausage, 1 box (11 ounces) pie crust
mix
cooked, crumbled and
drained Vs cup cold water
1 package (10 ounces)
y4 cup shredded pepper- frozen chopped
jack cheese
cup shredded Swiss spinach, thawed and
well drained
cheese

1 (4-ounce) can sliced IVs cups FRENCH'S® French

Fried Onions
mushrooms, drained
4 eggs, beaten 1 cup (4 ounces) shredded
Swiss cheese
V2 cup milk
1 teaspoon garlic salt 1 container (8 ounces) low-
fat sour cream
V4 teaspoon pepper 5 eggs
4 to 6 thin tomato slices
1 cup milk
Preheat oven to 425°F. In a
medium bowl, combine potatoes 1 table Brown FREN
Delispoon Musta rd ®
CH'S
and Wesson® Oil; blend to coat. V2 teaspoon salt
Press mixture into a 10-inch pie Vs teaspoon ground black
dish. Bake for 30 minutes or
until golden brown; remove from
oven. Reduce oven temperature pepper
Preheat oven to 450°F. Line
13x9x2-inch baking pan with
to 350°F. Meanwhile, in a large
bowl, combine 1 tablespoon foil; spray with nonstick cooking
parsley and remaining spray Combine pie crust mix
and water in large bowl until
ingredients except tomato
moistened and crumbly Using
slices; blend well. Pour into
floured bottom of measuring
potato crust. Bake for 25
minutes or until eggs are set. cup, press mixture firmly into

70

Breakfast & Bruhch Delights

1
bottom of prepared pan. Pierce in medium bowl; mix until well
with fork. Bake 20 minutes or blended. Pour over vegetable
until golden. Reduce oven and cheese layers. Bake 30
minutes or until knife inserted in
temperature to 350° F.
center comes out clean. Let
Layer spinach, French Fried stand 10 minutes. Cut into
Onions and cheese over crust.
Combine sour cream, eggs, squares to serve.
Makes 8 servings
milk, mustard, salt and pepper

71
Breakfast & Bruhch Delights
Oven Breakfast Hash Lou/ Fat Turkey

Bacon Frittata
2 pounds baking potatoes,
unpeeled (5 or 1 package (12 ounces)
6 medium)
BUTTERBALL® Turkey
1 pound BOB EVANS® Bacon, cooked and
Original Recipe Roll chopped
Sausage
6 ounces uncooked angel
1 (12-ounce) can hair pasta
evaporated milk 1 small onion, sliced
cup chopped green 1 red bell pepper, cut into
onions thin strips
1 tablespoon
2 teaspoons olive oil
Worcestershire sauce
1 container (5 ounces) fat-
Vi teaspoon salt free ricotta cheese
V4 teaspoon black pepper
1 cup shredded fat-free
Va cup dried bread crumbs mozzarella cheese
1 tablespoon melted butter
1 cup shredded reduced-
or margarine fat Swiss cheese
Vi teaspoon paprika 4 containers (4 ounces
Cook potatoes in boiling water each) egg substitute
until fork-tender. Drain and V2 teaspoon salt
V2 teaspoon pepper
coarsely chop or mash. Preheat
oven to 350°F. Crumble and 1 package (10 ounces)
cook sausage in medium skillet frozen spinach, thawed
until browned. Drain and and squeezed dry
transfer to large bowl. Stir in Salsa (optional)
potatoes, milk, green onions,
Cook pasta; drain. Saute onion
Worcestershire sauce, salt and
and bell pepper in oil until
pepper Pour into greased 2/2- tender Combine cheeses, egg
or 3-quart casserole dish. substitute, salt, pepper and
Sprinkle with bread crumbs;
pasta. Add vegetables, spinach
drizzle with butter Sprinkle with
and bacon. Spray 12-inch
paprika. Bake, uncovered, 30 to
quiche dish with nonstick
35 minutes or until casserole
cooking spray; pour mixture into
bubbles and top is browned.
Makes 6 to 8 servings dish. Bake in 350°F oven 30
minutes. Serve with salsa.
Makes 8 servings

72
Breakfast & Bruhch Delights
 Breakfast Bread Oven French Toast

Pudding with Berry

^V2 cups packed brown
Sauce
sugar
V2
4 cup
eggs butter or margarine
8 slices cinnamon raisin
bread, cubed
2 cups skim milk cups milk
1 teaspoon vanilla extract
1 cup EGG BEATERS® 1 pound loaf day old Italian
Healthy Real Egg
Substitute bread, cut into 1-inch-
thick slices
V4 cup sugar 1 teaspoon ground
1 teaspoon vanilla extract cinnamon
Vi teaspoon ground nutmeg
cup maple-flavored syrup Preheat oven to 375°F. Place
2 tablespoons brown sugar and butter in
13x9-inch baking dish; place in
FLEISCHMANN'S® oven until butter melts, stirring
Original Margarine
1 cup sliced strawberries occasionally Remove from
Vi cup blueberries oven; spread mixture to cover
bottom of dish. Whisk eggs,
1 teaspoon lemon peel
milk and vanilla in shallow bowl
1 teaspoon lemon juice
until blended. Dip each bread
Evenly divide bread cubes slice into egg mixture, soaking
between 8 greased heatproof both sides. Set on top of brown
(6-ounce) custard cups or sugar mixture in dish. Sprinkle
ramekins. In medium bowl,
evenly with cinnamon. Bake 20
combine milk, Egg Beaters®, to 30 minutes or until golden
sugar, vanilla and nutmeg. brown. Serve hot, brown sugar
Evenly pour mixture over bread sides up. Makes 8 servings
cubes. Place cups in roasting
pan filled with 1-inch depth hot Favorite recipe from Bob Evans®
water Bake at 325°F for 35 to
45 minutes or until set. Let
stand for 5 minutes. In small
saucepan, heat syrup and
margarine until blended. Stir in
fruit, lemon peel and juice; heat
through. Unmold puddings onto
serving plates; serve with berry
sauce. Makes 8 servings

73

Breakfast & Bruhch Delights

 Cheesy Country SPAM'"" Hash Brown

SPAM^" Puff Bake

6 slices white bread, torn 1 (32-ounce) package

into small pieces frozen hash brown
^V4 cups milk potatoes,
slightly thawed
3 eggs
1 tablespoon spicy V2 cup butter or margarine,
mustard melted

V2 teaspoon garlic powder 1 teaspoon salt

V2 teaspoon paprika 1 teaspoon black pepper

1 (12-ounce) can SPAM® V2 teaspoon garlic powder

Luncheon Meat, cubed
1 (12-ounce) can SPAM®
2 cups (8 ounces) Luncheon Meat, cubed
shredded sharp 1 (10y4-ounce) can cream
Cheddar cheese, of chicken soup
divided 2 cups (8 ounces)
V2 cup chopped onion shredded Cheddar
V2 cup (2 ounces) shredded cheese
Monterey Jack cheese 1 V2 cups sour cream
V2 cup milk
Heat oven to 375°F. In large V2 cup chopped onion
bowl, combine bread, milk,
1 (4.25-ounce) jar
eggs, mustard, garlic powder
CHI-CHI'S® Diced
and paprika. Beat at medium
Green Chilies, drained
speed of electric mixer 1 minute
2 cups crushed
chips potato
or until smooth. Stir in SPAM®, 1
cup Cheddar cheese and onion.
Pour into greased 12x8-inch Heat oven to 350°F. Combine
baking dish. Bake 25 minutes. potatoes, butter, salt, pepper
Top with remaining 1 cup and garlic powder In separate
Cheddar cheese and Monterey bowl, combine SPAM®, soup,
Jack cheese. Bake 5 minutes cheese, sour cream, milk, onion
longer or until cheese is melted. and chilies. Combine SPAM™
Let stand 10 minutes before and potato mixtures. Pour into
serving. Makes 6 servings 2-quart baking dish. Sprinkle
with chips. Bake 45 to 60
minutes or until heated.
Makes 8 servings

Cheesy Country SPAM^"** Puff

7H

Breakfast & Bruhch Delights

Sausage and Cheese Apple & Raisin Oven
Potato Casserole Pancake

1 large baking apple, cored

1 pound BOB EVANS®
Italian Roll Sausage and thinly sliced
4 cups cubed unpeeled red Vs cup golden raisins
skin potatoes 2 tablespoons packed
1 cup (4 ounces) shredded brown sugar
Monterey Jack cheese V2 teaspoon ground
Vi, cup chopped green cinnamon
4 eggs
onions

1 (4-ounce) can chopped % cup milk

green chiles, drained % cup all-purpose flour
6 eggs 2 tablespoons margarine
% cup milk or butter, melted
Va teaspoon salt Powdered sugar
Vs teaspoon black pepper
(optional)
V2 cup grated Parmesan
cheese PREHEAT oven to 350°F. Spray
9-inch pie plate with nonstick
cooking spray
Preheat oven to 350°F. Crumble
and cook sausage in medium
COMBINE apple, raisins, brown
skillet until browned. Drain off
sugar and cinnamon in medium
any drippings. Spread potatoes bowl. Transfer to prepared pie
in greased 13x9-inch baking
pan. Top with cooked sausage,
Monterey Jack cheese, green BAKE,
plate. uncovered, 10 to 15
onions and chiles. Whisk eggs, minutes or until apple begins to
milk, salt and pepper in medium soften. Remove from oven.
bowl until frothy Pour egg Increase oven temperature to
mixture over sausage layer;
bake 30 minutes. Remove from 450°F.
WHISK eggs, milk, flour and
oven. Sprinkle with Parmesan
margarine in medium bowl until
cheese; bake 15 minutes more blended. Pour batter over apple
or until eggs are set. Refrigerate mixture.
leftovers.
BAKE 15 minutes or until
Makes 6 to 8 servings
pancake is golden brown.
Sprinkle with powdered sugar, if
desired. Makes 6 servings

76

Breakfast & Brurch Delights

Raisin Oven Pancake

Preheat oven to 350°F. Lightly

Betty Jo's Sausage
and Cheese Grits spray a 13x9x2-inch baking
dish with Wesson® Cooking
Spray Evenly spread sausage
WESSON® No-Stick on bottom of dish; set aside.
Cooking Spray
Bring 4V2 cups water to a boil in
1 pound mild or hot
a large saucepan. Stir in grits
cooked sausage, and lower heat. Cook 5 minutes
crumbled and drained
until thickened, stirring
1 V2 cups grits
occasionally Add cheese and
2V2 cups shredded Cheddar
Wesson® Oil; stir until cheese
cheese
has melted. Stir in milk and
3 tablespoons WESSON® eggs; blend well. Evenly spoon
Vegetable Oil mixture over sausage; bake,
V/2 cups milk
uncovered, 1 hour or until grits
3 eggs, slightly beaten have set.
Makes 6 to 8 servings

77

Breakfast & Bruhch Delights

Chile Tortilla Brunch sprinkle with remaining 2
tablespoons green onions.
Casserole Serve with salsa.
Makes 8 servings
2 cans (7 ounces each)
ORTEGA® Whole Green
Chiles, split in half
6 corn tortillas, cut into
strips Egg & Sausage
Casserole
4 cups (16 ounces)
shredded Monterey
Vi pound pork sausage
Jack cheese
3 tablespoons margarine
1 cup chopped tomato or butter, divided
4 tablespoons chopped
2 tablespoons all-purpose
green onions, divided flour
8 eggs
V4 teaspoon salt
y2 cup milk Va teaspoon black pepper
Vi teaspoon salt
1 V4 cups milk
y2 teaspoon ground cumin 2 cups frozen hash brown
Vi teaspoon ground black
potatoes
pepper 4 eggs, hard boiled and
ORTEGA® Thick & thinly sliced
Chunky Salsa, hot,
V2 cup cornflake crumbs
medium or mild
V4 cup sliced green onions
LAYER 1 can chile halves, half
of tortilla strips and 2 cups PREHEAT oven to 350°F. Spray
2-quart oval casserole with
cheese in greased 9-inch nonstick cooking spray Crumble
square baking pan. Top with sausage into large skillet; brown
tomato and 2 tablespoons green
over medium-high heat until no
onions. Layer remaining 1 can
longer pink, stirring to separate
chile halves, tortilla strips and 2 sausage. Drain sausage on
cups cheese over tomato. Beat
paper towels. Discard fat and
eggs, milk, salt, cumin and wipe skillet with paper towel.
pepper in medium bowl; pour
over chile mixture. MELT 2 tablespoons margarine
in same skillet over medium
BAKE, uncovered, in preheated heat. Stir in flour, salt and
350°F. oven for 40 to 45 minutes pepper until smooth. Gradually
or until center is set. Cool in pan stir in milk; cook and stir until
on wire rack for 10 minutes; thickened. Add sausage,

78

Breakfast & Brudch Delights

potatoes and eggs; stir to 1 . Preheat the oven to 350T.
combine. Pour into prepared Butter a 13x9x3-inch
dish. Melt remaining 1 ovenproof dish. Cut each bread
tablespoon margarine. Combine slice into 4 triangles, making 32.
cornflake crumbs and melted Line the bottom of the dish with
margarine in small bowl; 16 triangles, overlapping as you
sprinkle evenly over sausage go along. Cut the cheese into
mixture. Bake, uncovered, 30 4 X ^/4-inch sthps.
minutes or until hot and bubbly.
2. In a medium-size saucepan,
Sprinkle with onions. melt the butter over medium
Makes 6 servings
heat. Stir in the flour and cook
until bubbly Whisk in the milk,
pepper and salt. Cook, whisking
Chicken Cordon Bleu constantly, for 5 minutes or until

Bake slightly thickened.

3. Spread one fourth of the

8 slices day-old white or sauce in the baking dish. Layer
whole-wheat bread, one third of the chicken, one
crusts removed third of the cheese, one third of
8 thin slices (1 ounce each) the ham, one third of the onion
and one fourth of the sauce.
ALPINE LACE®
Reduced Fat Swiss Repeat 2 times. Top with the
Cheese remaining 16 triangles of bread,
2 tablespoons unsalted placing them around the edge
butter substitute and down the center

Va cup all-purpose flour 4. Bake for 40 minutes or until

1% cups 2% low fat milk
puffy and golden brown. Let
Vi teaspoon freshly ground stand for 10 minutes before
black pepper
serving. Makes 8 servings
Va. teaspoon salt
12 thin slices (V2 ounce
each) skinless roasted
chicken or turkey
12 thin slices (V2 ounce

each) ALPINE LACE®

97% Fat Free Boneless
Cooked Ham
1 cup thin strips yellow
onion

71

Breakfast & Brupch Delights

 Baked Tomato Risotto

2 medium zucchini
1 jar (28 ounces) spaghetti sauce
1 can (14 ounces) chicken broth
1 can (4 ounces) sliced mushrooms
1 cup arborio rice
2 cups (8 ounces) shredded mozzarella cheese
Yellow bell pepper slices (optional)

PREHEAT oven to 350°F. Spray 3-quart oval casserole with

nonstick cooking spray.

CUT zucchini lengthwise in half. Cut crosswise into y4-inch-

thick slices. Combine spaghetti sauce, broth, zucchini,
mushrooms and rice in prepared dish.

BAKE, covered, 30 minutes. Remove from oven and stir

Cover and bake 15 to 20 minutes or until rice is tender
Remove from oven; sprinkle evenly with cheese. Bake,
uncovered, 5 minutes or until cheese is melted. Garnish
with yellow pepper, if desired. Makes 6 servings

Baked Tomato Risotto

80
 Creamy Vegetables Lentil-Rice Casserole
& Pasta
2% cups chicken or
1 can (10y4 ounces) vegetable broth
condensed cream of % cup lentils, uncooked
chicken soup cup chopped onion
V2 cup brown rice,
1 cup milk
uncooked
y4 cup grated Parmesan
cheese V2 cup (2 ounces) shredded
Swiss cheese
1 package (16 ounces)
frozen seasoned pasta V2 cup dry white wine
V2 teaspoon dried basil
and vegetable leaves
combination
V2 teaspoon dried oregano
V/3 cups FRENCH'S® French leaves
Fried Onions, divided
V2 teaspoon dried thyme
Microwave Directions: leaves
Combine soup, milk and cheese Vs teaspoon pepper
in 2-quart microwavable shallow 2 cloves garlic, mashed or
casserole. Stir in vegetable teaspoon garlic
combination and V3 cup French
Fried Onions. Microwave on
V4 cuppoSO NOMA
wder Dried
HIGH 12 minutes* or until Tomato Halves,
vegetables and pasta are crisp- snipped into strips
tender, stirring halfway through 8 thin slices Swiss cheese
cooking time. Sprinkle with
Combine all ingredients except
remaining V3 cup onions.
Microwave 1 minute or until dried tomatoes and cheese

onions are golden. slices. Pour into ungreased 1 V2-

Makes 6 servings
*Or, bake in preheated 350°F oven
30 to 35 minutes.
Tip: Add canned tuna or salmon
for a great meatless dish. Serve
with a salad on the side.
to 2-quart casserole. Bake,
uncovered, at 350°F for 1 'A to 2
hours or until rice and lentils are
tender Stir twice duhng baking.
Stir in tomato strips; top
casserole with sliced cheese
and bake 2 to 3 minutes more.
Makes 4 servings

82
Vegetable Sides & More
Creamy Vegetables & Pasta

Spinach Pie Preheat oven to 350°F. Grease

8-inch round cake pan with olive
1 tablespoon FILIPPO oil. Tear spinach into bite-size
BERIO® Olive Oil pieces. In large bowl, combine
1 pound fresh spinach, spinach, potato, eggs, cottage
cheese and Romano cheese.
washed, drained and
stems removed Spoon mixture into prepared
1 medium potato, cooked pan. Bake 15 to 20 minutes or
and mashed until set. Season to taste with
salt. Makes 6 servings
2 eggs, beaten
y4 cup cottage cheese
2 tablespoons grated
Romano cheese
Salt

83

Vegetable Sides & More

 Golden Corn 5. Pour mixture into iy2-quart
Pudding straight-sided baking dish. Bake
30 to 35 minutes or until lightly
browned.
2 tablespoons butter or Makes 4 to 6 servings
margarine
3 tablespoons all-purpose
flour
1 can (14y4 ounces) Cheesy Rice
DEL MONTE® Cream Casserole
Style Golden Sweet
Corn
2 cups hot cooked rice
V\ cup yellow cornmeal
2 eggs, separated V/3 cups FRENCH'S® French
Fried Onions, divided
1 package (3 ounces)
1 cup sour cream
cream cheese,
softened 1 jar (16 ounces) medium
salsa
1 can (8y4 ounces)
1 cup (4 ounces) shredded
DEL MONTE® Whole Cheddar or taco blend
Kernel Corn, drained cheese

1. Preheat oven to 350°F. Microwave Directions:

2. Melt butter in medium Combine rice and Vs cup French
saucepan. Add flour and stir Fried Onions in large bowl.
until smooth. Blend in cream Spoon half of rice mixture into
style corn and cornmeal. Bring microwavable 2-quart shallow
to a boil over medium heat, casserole. Spread sour cream
stirring constantly. over rice mixture.

3. Place egg yolks in small bowl;
stir in Vi cup hot corn mixture.
Pour mixture back into
saucepan. Add cream cheese
and whole kernel corn.
4. Place egg whites in clean
narrow bowl and beat until stiff
peaks form. With rubber
spatula, gently fold egg whites
into corn mixture.
Layer half of salsa and half of
cheese over sour cream.
Sprinkle with remaining rice
mixture, salsa and cheese.
Cover loosely with plastic wrap.
Microwave on HIGH 8 minutes
or until heated through. Sprinkle
with remaining % cup onions.
Microwave 1 minute or until
onions are golden.
Makes 6 servings

81
Vegetable Sides & More
Sweet Potato Gratin Tomato Scalloped
Potatoes
3 tablespoons olive oil,
divided
1 can (1472 ounces)
2 cloves garlic, finely
DEL MONTE® Diced
chopped
Tomatoes, undrained
IV2 pounds sweet potatoes
1 pound red potatoes,
(yam variety), peeled thinly sliced
and sliced 74 inch thick
1 medium onion, chopped
% cup chicken broth
Salt V2 cup whipping cream

White pepper 1 cup (4 ounces) shredded

Swiss cheese
V2 cup BLUE DIAMOND® 3 tablespoons grated
Blanched Whole
Parmesan cheese
Almonds, chopped
Vi cup fresh white bread 1. Preheat oven to 350°F.
crumbs
2. Drain tomatoes, reserving
y2 cup (2 ounces) shredded liquid; pour liquid into measuring
Swiss cheese
cup.
1 cup.Add water to measure
2 tablespoons chopped
fresh parsley
3. Combine reserved liquid,
Grease 8-inch square baking potatoes and onion in large
pan with 1 tablespoon oil. skillet; cover Cook 10 minutes
Sprinkle pan with garlic. Layer or until tender
sweet potato slices in pan. Pour
in broth. Season with salt and 4. Place potato mixture in 1-
pepper to taste. Cover and bake quart baking dish; top with
tomatoes and cream. Sprinkle
at 375°F 30 minutes.
with cheeses.
Meanwhile, combine almonds,
bread crumbs, cheese, parsley, 5. Bake 20 minutes or until hot
teaspoon salt and Vs and bubbly Sprinkle with
teaspoon pepper Toss with chopped parsley if desired.
remaining 2 tablespoons oil. Makes 6 servings
Sprinkle over hot potatoes and
bake, uncovered, 20 minutes Prep Time: 8 minutes
Cook Time: 30 minutes
longer or until top is golden.
Makes 4 to 6 servings

85

Vegetable Sides & More

 Green Bean crumbs lightly with nonstick
cooking spray Cook 3 to 4
Casserole minutes or until crumbs are
golden. Stir in reserved onion
Ranch-Style White Sauce mixture and parsley Sprinkle
(recipe follows) bread crumb mixture over
1 cup chopped onion casserole. Bake, uncovered, 20
2 cloves garlic, minced to 30 minutes or until heated
IV2 cups sliced fresh
through. Makes 6 servings
mushrooms
^V4 pounds fresh green
beans, cooked until
Ranch-Style White Sauce
crisp-tender
1 cup fresh bread crumbs IV2 tablespoons margarine
2 tablespoons minced
3 tablespoons all-purpose
fresh parsley flour

1. Preheat oven to 350°F. V/2 cups skim milk

Prepare Ranch-Style White
Sauce. Set aside. Spray
medium skillet with nonstick
cooking spray; heat over
medium-high heat. Add onion
and garlic; cook 2 to 3 minutes
or until tender Remove half of
onion mixture. Set aside.
2. Add mushrooms to skillet and
cook about 5 minutes or until
tender Combine mushroom
mixture, beans and sauce
1 y2-quart casserole.
3 to 4 teaspoons ranch
salad dressing mix
V4 to V2 teaspoon white
pepper in small
Melt margarine
saucepan over low heat. Stir in
flour; cook 1 to 2 minutes,
stirring constantly Using wire
whisk, stir in milk; bring to a boil.
Cook, whisking constantly 1 to
2 minutes or until thickened. Stir
in in dressing mix and pepper
Makes 1 V2 cups

3. Spray medium skillet with

nonstick cooking spray; heat
over medium heat. Add bread
crumbs to skillet; spray top of

86
Vegetable Sides & More
Green Bean Casserole I

MIX spinach, cream cheese,

Creamed Spinach
milk and seasoning salt until
Casserole well blended.

2 packages (10 ounces SPOON mixture into 1 -quart

each) frozen chopped casserole. Sprinkle with crushed
croutons.
spinach, thawed, well
drained
BAKE at 350°Ffor25 to 30
2 packages (8 ounces minutes or until thoroughly
each) PHILADELPHIA heated.
BRAND® Cream Makes 6 to 8 servings
Cheese, softened
y4 cup milk
1 teaspoon lemon and
pepper seasoning salt
Vz cup crushed seasoned
croutons

87

Vegetable Sides & More

 Cobbler: Preheat oven to
Vegetable Cobbler
400°F. Spray 13x9x2-inch
WESSON® No-Stick baking dish with Wesson®
Cooking Spray Cooking Spray In prepared
1 medium butternut baking dish, toss all vegetables
squash, peeled and cut except broccoli with Wesson®
into 1V2-inch pieces Oil, 1 tablespoon dill and salt to
3 medium red potatoes, coat. Bake, covered, 40 to 45
minutes. Meanwhile, in
unpeeled and cut into
iy2-inch pieces saucepan, combine stock, V2
3 medium parsnips, peeled cup milk, reserved pear juice
and cornstarch; blend well.
and cut into 1-inch
Bring to a boil. Add broccoli and
pieces red onion,
1 medium cut lemon peel and cook until
into 6 wedges slightly thick; set aside.

% cup WESSON® Vegetable Topping: In small bowl,

Oil combine baking mix, cheese,
2 tablespoons chopped cornmeal, remaining 1
fresh dill weed, divided tablespoon dill, pepper and
1 teaspoon salt remaining Va cup milk; mix with
Va, cup homemade chicken fork until well blended.
stock or canned
chicken broth Stir vegetables in baking dish.

VA cups milk, divided Add pears; gently mix. Pour

broccoli sauce evenly over
1 (15-ounce) can pears, cut
vegetables. Drop 12 heaping
into 1-inch pieces,
spoonfuls of topping evenly over
juice reserved
1 tablespoon cornstarch vegetables. Bake, uncovered,
for 15 minutes or until topping is
4 cups broccoli florets
1 teaspoon grated fresh golden. Makes 8 servings
lemon peel
cups all-purpose baking
mix
% cup shredded Cheddar
cheese
cup cornmeal
teaspoon coarsely
ground pepper

Vegetable Cobbler

88

Vegetable Sides & More

 and stir 5 minutes or until onion
Hot Three-Bean is translucent.
Casserole
2. Add remaining ingredients
2 tablespoons olive oil except green beans. Bring to a
1 cup coarsely chopped boil; reduce heat to low. Simmer,
onion uncovered, 20 minutes. Add
1 cup chopped celery green beans. Simmer,
2 cloves garlic, minced uncovered, 10 minutes or until

1 can (15 ounces) chick- green beans are just tender.

peas, drained and Garnish with fresh oregano.
rinsed Makes 12 servings
1 can (15 ounces) kidney
beans, drained and
rinsed
1 cup coarsely chopped Indonesian Honey-
tomato Baked Beans

1 can (8 ounces) tomato

sauce 2 cans (15 ounces each)
white beans, drained
1 cup water
2 apples, pared and diced
1 to 2 jalapeho peppers,* % cup honey
minced
1 small onion, diced
1 tablespoon chili powder
2 teaspoons sugar Vi cup golden raisins
V/2 teaspoons ground cumin Vs cup sweet pickle relish
1 teaspoon salt 1 tablespoon prepared
mustard
1 teaspoon dried oregano
Va teaspoon ground black 1 teaspoon curry powder
or to taste
pepper Salt to taste
2V2 cups (10 ounces) frozen
cut green beans
Combine all ingredients in lYi-
quart casserole. Add enough
*Jalapeno peppers can sting and
irritate the skin; wear rubber gloves water just to cover. Bake at
when handling peppers and do not 300°F about 172 hours, adding
touch eyes. Wash hands after more water if needed.
Makes 8 servings
handling jalapeho peppers.

Favorite recipe from National Honey

1 . Heat olive oil in large skillet Board
over medium heat until hot. Add
onion, celery and garlic. Cook

qo

Vegetable Sides & More

Hot Three-Bean Casserole

Savory Scalloped • Preheat oven to 350°F. In

Potatoes lightly greased 2-quart shallow
baking dish, arrange potatoes.

V/2 pounds all-purpose • In medium bowl, combine

potatoes, peeled and remaining ingredients; pour over
thinly sliced
potatoes.
1 envelope LIPTON®
• Bake, uncovered, 45 minutes
Recipe Secrets®
or until potatoes are tender.
Savory Herb with
Garnish, if desired, with
Garlic Soup Mix
chopped fresh parsley.
1 cup (8 ounces) whipping
Makes 6 servings
or heavy cream*
y2 cup water

*Substitution: Use 1 can (12

ounces) evaporated milk and
eliminate water.

qi

Vegetable Sides & More

 Acknowledgments

The publisher would like to thank the companies and

organizations listed below for the use of their recipes and
photographs in this publication.

A.I ® Steak Sauce Hormel Foods Corporation

Birds Eye® Hunt-Wesson, Inc.

Blue Diamond Growers® Kraft Foods, Inc.

Bob Evans® Land O' Lakes, Inc.

Butterball® Turkey Company Lawry's® Foods, Inc.

Del Monte Corporation

EGG BEATERS® Healthy Real Egg National Honey Board

Substitute Upton®
Nestle USA, Inc.
Filippo Berio Olive Oil
North Dakota Barley Counci
Florida Department of
Agriculture and Consumer Perdue Farms Incorporated
Services, Bureau of Seafood
and Aquaculture Reckitt & Colman Inc.

Guiltless Gourmet® Sargento® Foods Inc.

Sonoma® Dried Tomatoes

Healthy Choice®

Hebrew National® StarKist® Seafood Company

q2

Albacore and Spinach Souffle,
51
Apple & Raisin Oven Pancake,
76
Baja Fish and Rice Bake, 50
Baked Fish Galician Style, 45
Baked Tomato Risotto, 80
Baked Ziti with Three Cheeses,
8 Curly Macaroni Pie, 58
Bayou Chicken Bake, 28
Bay Village Shrimp, 52
Beef
Beef Stroganoff Casserole, 1 6
California Tamale Pie, 20
Cheesy Beef Enchiladas, 14
Festive Stuffed Peppers, 21
Lasagna Beef 'n' Spinach
Roll-Ups, 8
Main-Dish Pie, 19
Ortega' Fiesta Bake, 1 8
Steak Pot Pie, 6
Three Bean and Franks Bake,
14
Tortellini Bake Parmesano, 12
Betty Grits,
Jo's Sausage
77 and Cheese
Breakfast Bread Pudding with
Berry Sauce, 73
Broccoli-Fish Roll-Ups, 44
By-the-Sea Casserole, 38
California Tamale Pie, 20
Cheesy Beef Enchiladas, 14
Cheesy Country SPAM^m Puff,
74
Cheesy Ham Casserole, 20
Cheesy Rice Casserole, 84
Chicken
Bayou Chicken Bake, 28
Chicken Cordon Bleu Bake,
79
Chicken Enchiladas, 36
Chicken in French Onion
Sauce, 27
Chicken Parma, 26
Corny Chicken Pot Pies, 34
Creamy Chicken Broccoli
Bake, 26
Mexican Lasagna, 32
Oven Chicken & Rice, 32
Savory Chicken and Biscuits,
24
Teriyaki Chicken Medley, 22
Chilaquiles, 56
Index
Chile Tortilla Brunch Casserole,
78
Chili Relleno Casserole, 66
Company Crab, 44
Corny Chicken Pot Pies, 34
Creamed Spinach Casserole, 87
Creamy Chicken Broccoli Bake,
26
Creamy Vegetables & Pasta, 82
Egg & Sausage Casserole, 78
Egg Noodle-Crab Casserole, 52
Festive Stuffed Peppers, 21
Flounder Fillets over Zesty
Lemon Rice, 40
Fresh Vegetable Lasagna, 65
Golden Corn Pudding, 84
Greek Spinach and Feta Pie,
56
Green Bean Casserole, 86
Hot Three-Bean Casserole, 90
Indonesian Honey-Baked
Beans, 90
jambalaya, 42
Lasagna Beef 'n' Spinach Roll-
Ups, Roll-Ups,
Lasagna 8 30
Layered Mexican Tortilla
Cheese Casserole, 66
Layered Vegetable Bake, 59
Lemony Dill Salmon and Shell
Casserole, 40
Lentil-Rice Casserole, 82
Low 72Fat Turkey Bacon Frittata,
Main-Dish Pie, 19
Mexican Lasagna, 32
No-Fuss Tuna Quiche, 50
Ortega' Fiesta Bake, 1 8
Oven Breakfast Hash, 72
Oven Chicken & Rice, 32
Oven French Toast, 73
Pizza Casserole, 1 8
Polenta Lasagna, 62
13
Pork Chops and Apple
Stuffing, 10
Potato and Egg Pie, 70
Potato Tuna au Gratin, 41
Ranch-Style White Sauce, 86
Red, White and Black Bean
Casserole, 64
Sausage and Cheese Potato
Casserole, 76
Sausage Tetrazzini, 21
Savory Chicken and Biscuits,
Savory
24 Scalloped Potatoes, 91
Shrimp Casserole, 46
Smoked Sausage and
Sauerkraut Casserole, 12
SPAM™ Hash Brown Bake, 74
Spinach and Cheese Brunch
Squares, 70
Spinach & Egg Casserole, 68
Spinach Pie, 83
Stacked Burrito Pie, 60
Steak Pot Pie, 6
Stuffed Shells Florentine, 60
Sweet Potato Gratin, 85
Teriyaki Chicken Medley, 22
Three Bean and Franks Bake,
14
Tomato Pesto Lasagna, 9
Tomato Scalloped Potatoes, 85
Turkey Bake Parmesano, 12
Tortellini
Tuna Noodle Casserole, 46
Lasagna Roll-Ups, 30
Low Fat Turkey Bacon
Frittata, 72
Turkey & Rice Bundles, 27
Turkey Cazuela, 36
Turkey Green Bean
Casserole, 30
Turkey Tetrazzini, 24
Turkey-Tortilla Bake, 28
Tuscan Barley Casserole, 59
Vegetable Cobbler, 88
Vegetarian Broccoli Casserole,
Vegetarian Lentil Casserole, 64
54
Whipped Potato Topping, 51
Zesty Seafood Lasagna, 48
 METRIC CONVERSION CHART

VOLUME
OVEN
MEASUREMENTS (dry) DIMENSIONS TEMPERATURES
: 2 mm
Vs teaspoon = 0.5 mL V16 inch =
V4 teaspoon = 1 mL = 120°C
Vs inch = 3 mm
V2 teaspoon = 2 mL = 140°C
V4 inch = 6 mm
1 .5 cm 250°F = 150°C
3/4 teaspoon = 4 mL V2 inch =
1 teaspoon = 5 mL 3/4 inch = 2 cm 275°F = 160°C
1 tablespoon = 15 mL 1 inch = 2.5 cm 300°F = ^80°C
2 tablespoons = 30 mL 325°F
= 190°C
V4 cup = 60 mL 350°F = 200°C
V3 cup = 75 mL 375°F
= 220°C
V2 cup = 125 mL 400°F
425°F = 230°C
2/3 cup = 150 mL
3/4 cup = 175 mL 450°F
1 cup = 250 mL
2 cups = 1 pint = 500 mL
BAKING PAN SIZES
3 cups = 750 mL
4 cups = 1 quart = 1 L Size in Metric Size in
Utensil Inches/Quarts Volume Centimeters
VOLUME MEASUREMENTS (fluid) Baking or 8x8x2 2 L 20 A 20 X 5
Cake Pan 2.5 L 23 X 23x5
1 fluid ounce (2 tablespoons) = 30 mL 9x9x2
12x8x2 30 X 20 x 5
4 fluid ounces (V2 cup) = 125 mL rectangular)
(square or 3 L
13x9x2 3.5 L 33 X 23 x 5
8 fluid ounces (1 cup) = 250 mL
12 fluid ounces (IV2 cups) = 375 mL Loaf Pan 8x4x3 1.5 L 20 X 10x7
16 fluid ounces (2 cups) = 500 mL 9x5x3 2 L 23 - 13x7
Round Layer 8 X 1/2 1.2 L
1.5 L 20x4
WEIGHTS (mass) Cake Pan 9x1/2
23x4
V2 ounce = 15 g Pie Plate 8x1/4 750 mL 20 X 3
1 ounce = 30 g 9x1/ 1 L
23 ■ 3
3 ounces = 90 g 1 L
Baking Dish
4 ounces = 120 g or Casserole 1 quart 1.5 L
1 / quart
8 ounces = 225 g 2 L
10 ounces = 285 g 2 quart
12 ounces = 360 g
16 ounces = 1 pound = 450 g
 t.

I
I
I
 66 t$

o
It's dinnertime, everyone's hungry and you're tired.
Sound familiar? 101 Casseroles takes the stress and the

mess out of preparing dinner on hectic days. When

convenience is a must,

these delicious one-dish

meals will save the day!