Stawberry ice cream

1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2/3 cup light corn syrup, divided
1 egg yolk, slightly beaten
1/2 teaspoon vanilla
2 cups fresh strawberries, sliced
1 cup heavy or whipping cream
In 1 quart saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in vanilla. Turn into medium bowl and cover surface with plastic wrap. Refrigerate at least 1 hour or until chilled. Meanwhile, in blender or food processor, finely chop strawberries with remaining 1/3 cup corn syrup. Add to custard with cream; stir until well blended. Freeze in 2 quart electric or hand-crank freezer following manufacturer’s directions. Spoon into freezer containers; cover and freeze several hours or until firm. Makes about 2 quarts.

Frozen ice cream dessert

1/4 lb. butter
1 can slivered almonds or (2 small packages)
1-1/2 cups brown sugar
1 sm can of coconut
2 cups crushed rice chex cereal
1/2 gal vanilla ice cream (thawed enough to slice)


Melt butter in skillet.
Add almonds
Add brown sugar, coconut and cereal.
Mix together well.
Put 1/2 of mixture in bottom of 9x13 pan.
Cover mixture with sliced ice cream.
Top with remaining almond mixture.
Freeze.
Keep frozen until ready to serve.
Serves 15 people.

Southern Fried Chicken

3 lbs. chicken pieces
2 c. buttermilk

Soak chicken overnite in fridge.

Next day,
mix:
2 c. flour
1 t. black pepper
1 t. paprika
1 t. garlic salt
1 t. dried parsley

Lift chicken pieces one at a time out of buttermilk and roll in flour mixture.
Pat flour on, repeat until all pieces are done.
Fry in oil, drain on paper towels.

Strawberry roll

Take about a cup of cut up strawberries and a little sugar.
Heat it in a saucepan until they get soft and the strawberries make some juice.
Meanwhile take 1/2 cup of butter and melt it in the oven in a 9x13 pan on 350.
Mix 1 cup self rising flour, 1 cup sugar and 1 cup milk.
In the pan with butter, pour the flour mixture.
Then pour the strawberries in the center, but don't mix them up.
Bake at 350 for about 25 minutes.

Strawberry pie

2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).
Place one crust in a nine inch pie pan.
Mix together sugar, flour, and cinnamon.
Mix lightly through the berries.
Pour filling into pastry lined pan, and dot fruit with butter or margarine.
Cover with top crust, and cut slits in the top.
Seal and flute the edges.
Bake for 35 to 45 minutes, or until the crust is slightly browned

North Carolina Style Barbque

1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves.
Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill.
Set grate over coals.
Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate.
Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal.
Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire.
The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals).
Rotate the pork when you add coals so it cooks evenly.
Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce.
Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings.
Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
Transfer the pork to a cutting board and let rest for at least 15 minutes.
Remove the outer skin and discard.
Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop.
Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat.
Tuck the pork into the soft rolls and serve with pickles.
Cook's Note: Toss the extra sauce with shredded cabbage, or you can serve it on the side for those who want more spice.
Use leftover pork for nachos.

Memphis Shake:
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
Makes about 3/4 cup
Shopsmart: Ancho powder is simply finely ground dried ancho chiles. Anchos are the sweetest of the dried chiles and are not terribly hot, so don't be put off by the amount used in this recipe.

North Carolina-Style Vinegar BBQ Sauce:
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper
Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
Cook's Note: BBQ experts assert that the vinegary North Carolina sauces are the original American sauces. Within the state, you know which side of the Piedmonts you are on by what sauce douses your pulled pork. Along the coast, sauces are reduced to the basics-vinegar and red pepper. Up in the mountains, tomato makes an appearance, and the sauces are thicker.
Makes about 1 quart

Freezer Strawberry jam

2 cups crushed berries (1 quart)
4 cups (1 3/4 lb.) sugar
3/4 cup water
1 box powdered fruit pectin
Add sugar to fruit and stir well. In a saucepan, boil 3/4 cup water and the fruit pectin for one minute, stirring constantly. Add the hot pectin and water to the fruit and continue stirring 3 minutes. Put in containers, let stand 24 hours and store in freezer.

BBQ Hot dogs

*1 large chopped onion
*4 T. lemon juice
*1 chopped green pepper
*1 cup catsup
*1/2 cup chopped celery
*1 Tbsp. dry mustard
*3 Tbsp. Butter
*3/4 cup water
*3 Tbsp. brown sugar
*12 hot dogs
*3 Tbsp. Vinegar
*12 buns

Sautee onion, green pepper, and celery in butter.
Add remaining ingredients (except hot dogs) and simmer 10 min.
Place hot dogs in shallow pan and pour the barbecue sauce over them.
Bake at 350 for 30 min.
*OR* I put the hot dogs in a crock-pot, pour the sauce on top and set it on low for 4 hours.
To serve place hot dogs in bun and pour sauce and vegetable mixture on top of hot dog.

Baked corn dogs

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Make a well in center; add milk, eggs, and oil.
Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle.
Dust with flour; tap off excess.
Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
Place on sheet; bake 5 minutes.
Remove from oven. Using a spatula, reapply batter that has slipped onto sheet.
Return to oven; bake until golden, 20 minutes.
Serve with ketchup and mustard, if desired.

Glazed lemon pound cake

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

Lemon Glaze
2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).
Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Preheat oven to 350 degrees, with rack in lowest position.
Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
With an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
Divide batter evenly between pans; smooth tops.
Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
Cool 15 minutes in pan.
Turn out cakes onto a rack; cool completely before glazing.
Set rack with cakes over a baking sheet lined with waxed paper.
Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Spaghetti pie

4 ounces Dreamfields® spaghetti
1 cup prepared spaghetti sauce
1 cup ricotta cheese or cottage cheese
1 tablespoon butter
1 egg
2 tablespoons Parmesan cheese
1 cup shredded mozzarella cheese
2 ounces pepperoni

Preheat the oven to 350 degrees.
Butter an 8 or 9-inch pie pan.
Prepare pasta according to package directions.
Combine hot spaghetti with butter and mix until melted.
In a small bowl, combine the egg and Parmesan cheese.
Add to the spaghetti mixture.
Grease a deep pie plate with non-stick cooking spray.
Pour the spaghetti mixture into the pie plate and pat with a fork to create a “crust”.
Spread the ricotta cheese over the spaghetti.
Next, spread the pasta sauce
sprinkle with Mozzarella cheese
top with pepperoni.
Bake uncovered for 20 minutes at 350-degrees.
Let stand for 10 minutes before serving.

Chicken & broccoli alfredo

1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Prepare the linguine according to the package directions in a 3-quart saucepan.
Add the broccoli during the last 4 minutes of the cooking time.
Drain the linguine and broccoli well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat.
Add the chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet.
Heat, stirring occasionally, until the mixture is hot and bubbling.
Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken

Quick Queso

2 T butter
1 4-5 oz can chopped green chilies
1 small onion minced
2 T all purpose fllour
1 c milk
1/2 c beer not dark
1 8 oz block monterey jack cheese shredded
1 t ground cumin
1/4 t salt
Tortilla chips

Melt 2 T butter in large heavy saucepan over low heat
add chopped green chilies and minced onion
Cook 3 -4 minutes or until softened
Whisk in 2 T flour and cook 1 min
Whisk in milk and beer and cook whisking constantly 3 -4 minutes or until thickened
Add shredded cheese by 1/2 cupfuls
Stirring until melted after each addittion
Stir in ground cumin and salt
Serve with chips

Light and crispy catfish

4 6 oz catfish
salt & peper to taste
1/3 c yellow cornmeal
1 T paprika

Sprinkle catfish with slat and pepper
Stir together cormeal and paprika
Dredge catfish thru cormeal mixture on each side
Coat fish with cooking spray
Cook in a hot skillet over medium heat 3-4 minutes on each side or until
fish begins to flake and is opaque throughout

Crock pot stroganoff

2 lbs beef stew cubes
1 envelope onion soup mix
1 can cream of mushroom soup
1 can french onion soup
1 bag whole grain yolk free noodles
2 T olive oil
2 T flour

Brown meat over medium heat in olive oil
Sprinkle flour over meat
Toss for about 5 minutes until well browned
Pour into crock pot
Add soups and soup mix on top of meat
Cook on high for 4-5 hours or overnight on low
Cook noodles as directed
Drian
Pour meat mixture on top of noodles

Beef and been enchiladas

1 lb ground beef browned

1 med sized onion

1 can old el paso refried beans

1 can old el paso enchilada sauce

1 pkg flour tortilla shells (warmed)

3 to 4 c shredded cheddar cheese

2 c jack cheese shredded



Take tortilla and fill each with 1/2 c meat, beans, onion to taste, cheese and touch of enchilada sauce

Roll up and place in baking dish

Top all with left over meat, onion and cheese

Add rest of enchilada sauce on top

Bake 350 for 30 min

Beef n bean bake

1 lb ground beef
1/4 c chopped green pepper or 1 T dried sweet pepper flakes
1 can 15 oz kidney beans (DO NOT drain)
8 oz can spaghetti sauce
4 oz can mushrooms drained
1-2 T sesame seeds
1 T dry onion soup mix
1/4 t garlic powder
10 oz can refrigerated flaky biscuits
10 cubes 1/2 in cheese cheddar or american
1 T butter melted

Preheat oven to 400
In 10 in oven proof fry pan Brown ground beef with green pepper
Drain
Stir in beans, sauce, mushrooms, soup mix and garlic powder
Cook until hot and bubbly
Separate biscuit dough into 10 biscuits
Divide each biscuit in half
Place cheese cubes in center and pinch biscuit together sealing well all around
Brush each biscuit with melted butter ands sprinkle with sesame seed
Arround cheese filled biscuits on hot meat mixture
Bake 18 -23 minutes until golden brown

Beef Stroganoff

1 1/2 lbs beef sirloin cubed
8 oz mushrooms sliced
2 med onioins thinly sliced
1 clove garlic, chopped
2 T butter
1 1/2 c beef broth
1/2 t salt
1 t worcestershire sauce
1/4 c all purpose flour
1 1/2 c fat free sour cream
3 c cooked egg noodles

Melt buter in a 10 in skillet over medium heat
Add mushroom, onions, and garlic stirring occasionally until onions are tender
Remove from skillet
Cook beef browning on all sides
Stir in one cup of beef broth, salt and worcestershire
Heat to boiling
Reduce heat, cover and simmer 15 min
(At this point you can put into crock pot with vegetables and slow cook all day)
Stir remaining broth into flour
Stir ito beef mixture
Add vegetables back into beef and heat to boiling stirring constantly
Boil and stir 1 minute
Stir in sour cream
Heat until hot but not boiling
Serve over noodles

Old Fashioned Chocolate Fudge Pie

2 squares (2-ounces) semisweet chocolate
1/2 c (1 stick) butter
1 c sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust

Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat.
Remove the pan from the heat and add the sugar, then the eggs; beat well.
Pour the filling into the pie crust
bake for 25 minutes or until just set.
Serve warm or cold, with ice cream or whipped cream

Chesseburger pie

1 lb ground beef
1/2 c diced onion
1/4 t salt
1/8 t black pepper

Brown ground beef over medium high heat, breaking up beef as it cooks. Add remaining ingredients and cook until almost tender. REmove from heat and drain.

1 3/4 c all prupose flour
2 pkg rapid rice yeast
2 t sugar
1/2 t salt
3/4 c very warm water
2 T corn oil

Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate while meat browns.

1/3 c Thousand island dressing
8 pickle slices or 1 1/2 T rrelish
ketchup and mustard to taste
6 slices american cheese
1/2 t sesame seeds

Top batter with salad dressing followed by the meat mixture.
Spread evenly over surface of batter.
Layer wiht remaining ingredients
Bake by placing in cold oven
Turn oven to 350
Bake 30 min or until done

Make ahead pizza meat loaves

1 jar (1 lb. 10 oz.) Prego® Traditional Italian Sauce
1 1/2 lb. ground beef
1 1/2 c Herb Seasoned Stuffing
2 eggs, beaten
1 medium onion, chopped
1/4 c chopped green pepper
1 t dried oregano leaves, crushed
4 oz. mozzarella cheese, cut into 6 pieces

MIX 3/4 cup pasta sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly
shape firmly into 6 loaves
place 1 piece of cheese in center of each loaf
Place loaves in baking pan.
BAKE at 400°F. for 30 min. or until meat loaves are done.
Cool slightly.
Wrap and refrigerate up to 3 days.
Cover and refrigerate remaining pasta sauce.
PLACE meat loaves and remaining pasta sauce in skillet.
Cover and heat through.
Serves 6.

Thin mint cheesecake

1 10 oz pkg thin mint cookies crushed and divided
1/4 c butter melted
4 8 oz cream cheese softened
1 8 oz container sour cream
1 c sugar
1 t vanilla extract
4 eggs
1/2 c chocolate chips

Preheat oven to 325
Line bottom and sides of a 9 inch springform pan with aluminum foil allowing 2 -3 inches to extend over sides
Stir together 1 /2 cups cookie crumbs and butter
Press firmly onto pottom of prepared pan
Beat cream cheese at medium speed with an electric mixer until smooth
Add sour cream, sugar, and vanilla beating well
Add eggs 1 at a time
Beating at low speed just until blended after each addition
Pour into prepared crust
Microwave chocolate chips in microwave safe glass bowl at high 1 2/ minues or until smooth
stirring at 30 sec intervals
Pour melted chocolate onto cener of cheescake batter
Swirl chocolate into batter using small spatula
Don't over stir
Bake 325 for 1 hour and 10 min
or until cener is almost set
Cool on a wire race 1 hour
Cover and chill at least 8 ohours
Gently run a knife around outer edge of cheesecake to loosen remove sides of pan and foil
Let stand for 30 minutes before serving
Sprinkle with remaining cookie crumbs

Chicken fried steak

6 4 oz cubed steaks 1/2 lb
1/2 t salt
1/2 t pepper
1/4 c all purpose flour
1/2 c egg substitute
45 slatine crackers, crushed (1 sleeve plus 7 crackers)
vegetable cooking spray
Cream Gravy

Sprinkle steaks with slat and pepper
Dredge in flour
Dip in egg substitute
Dredge in crushed crackers
Lighthly coat each side of steak with cooking spray
cook in hot nostick skillet over medium heat 3 to 4 minutes on each side turning twice
Trasfer steaks to jelly roll pan and Keep warrm in 225 oven
Serve with cream gravy

Cream Gravy
1 1/2 cup milk
1/4 c all purpose flour
1 T chicken broth
1/2 t pepper

Gradually whisk milk into flour until smooth
Cook over medium heat whisking constantly
3 -5 minutes or until mixture is thick and bubbly
Winsk in broth and pepper

Hamburger casserole

1 lb hamburger
1/2 onion chopped
5 potatoes
1 pkg cheddar cheese
1/2 can cream of mushroom soup
1/2 c milk

Boil potatoes
Cool then slice

Brown hamburger
Add chopped onions

Preheat oven to 350
Grease 2 qt casserole dish
Place hamburger & onion mixture in bottom
Add sliced potatoes
Add cheese
Add soup and milk on top
Cook 45 minutes

Chicken casserole

1 pkg boneless chicken breast
1 can cream of celery or cream of chicken soup
1/2 cup chicken broth
1 pkg swiss cheese
1 c stuffing mix
1/2 stick butter

Preheat oven to 350
Grease 13x9 pan
Place chicken in pan
Add soup and broth
Add Cheese
Add stuffing
Add melted butter
Cook 1 hour

German sausage potato salad

8 bacon strips, cooked and diced
1 large onilon, chopped
1 pound polish sausage, cubed
2 pounds medium red potatoes, cut into chunks
1 can condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 tsp salt
1/2 tsp ground pepper
Saute onions in bacon drippings, add sausage and cook until lightly browned
add potatoes and cook 2 minutes.
Transfer to crock pot
in small bowl, combine soup. sauerkraut, water, vinegar, sugar, salt and pepper.
Pour over sausage mixture
add bacon
cook on low 6-7 hours

Jalapeno fudge

1 pound cheddar cheese (grated)
1 pound monterey jack cheese (grated)
1 can or jar jalapenos--finely chopped--about 4 ounces
1 large can evaporated milk
2 eggs
1 cup flouro
nion powder--to taste
garlic powder--to taste
black pepper--to taste

Spray pan with no-stick spray.
Mix together milk, eggs, and flour.
In 8 1/2 x 11 pan, add layer of cheddar cheese and layer of monterey jack cheese.
Sprinkle 1/2 of jalapenos.
Pour 1/2 of milk, egg, flour mix into pan. S
eason with onion, garlic, and black pepper.
Repeat for another layer.
Bake at 350 degrees for 30-40 minutes.
Let cool and slice into squares

Chocolate peanut butter smoothie

1/2 c milk
2 T chocolate syrup
2 T peanut butter
1 frozen banana
1 8 oz vanilla low fat yogurt

Process until smooth in blender

Baked rice

1 onion chopped
1 bell pepper chopped (any color) can use less than one
1 stick butter
4 or 5 chicken bouillon cubes
1 cup white rice
2 cups water
black pepper to taste

Preheat oven to 350
Grease 13 x 9 pan
Saute onion and bell pepper in melted butter
Place in pan
Add bouillon cubes, stir until dissolved
stir in rice and water
sprinkle with pepper.
Bake 45 minutes

Skyline party dip

1 - 8oz. pkg. cream cheese
1/4 cup diced onion
1 - 13oz box of frozen Skyline chili (located in the frozen food section near the mexican snack food)
8 oz. shredded mild cheddar cheeseS
pread cream cheese evenly on bottom of 8x8 inch microwaveable casserole dish.
Sprinkle on diced onions.
Heat Skyline chili per package directions and pour over onions and cream cheese.
Cover with shredded cheddar cheese.
To serve: Microwave on High for 2-3 minutes or until cheese is melted.
Serve with nacho chips.

Tex Mex enchiladas

2 T olive oil
1/4 c all-purpose flour (spooned and leveled)
1 can (14 1/2 ounces) reduced sodium chicken broth
1 1/2 T chili powder
1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 c shredded cheddar cheese (6 ounces)
1/4 c chopped cilantro

sauce:
In a medium saucepan, heat 1 1/2 tablespoons oil over medium.
Add flour and cook, whisking occasionally, 1 minute.
Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water;
bring to a boil, whisking constantly.
Reduce heat, and simmer until lightly thickened, about 10 minutes.

filling:
In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high.
Add onion, garlic, and beef; season with salt and pepper.
Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.)
Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish.
Set aside.

Make enchiladas:
Stack tortillas; wrap in foil, and warm in oven, 10 minutes.
Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450 degrees.
Arrange enchiladas, seam side down, in baking dish.
Top with remaining sauce; sprinkle with cheese.
Bake, uncovered, until hot and bubbly, 15 to 20 minutes.
Let cool 10 minutes before serving.
Serve garnished with cilantro and, if desired, a green salad.

To freeze:
make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don't become soggy).
Place sauce in an airtight container.
Cover dish with plastic wrap and foil.
Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.
To bake from frozen: Thaw sauce in refrigerator overnight.
Preheat oven to 450 degrees.
Remove foil and plastic wrap from baking dish.
Pour sauce over top, and sprinkle with cheese; cover with foil.
Bake 30 minutes.
Uncover; bake until lightly browned and bubbly, about 15 minutes.
Let cool 10 minutes; serve.

Salmon with Cucumber-Dill Cream Napoleons

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 cup sour cream
1/2 cup chopped cucumber
3 tbsp. chopped fresh dill weed OR 1 tbsp. dried dill weed, crushed
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/4 tsp. ground black pepper
6 salmon fillets, 1" thick (about 1 1/2 lb.)
Directions
THAW pastry sheet at room temperature 30 min.
Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface.
Cut into 3 strips along fold marks.
Cut each strip into 2 rectangles. Place on baking sheet.
Bake 15 min. or until golden.
Let cool.
MIX sour cream, cucumber and 2 tbsp. dill weed.
Refrigerate until serving time.
MIX broth, wine, pepper and remaining dill in skillet.
Heat to a boil.
Add fish. Cover and cook over low heat 10 min. or until fish is done.
SPLIT pastries into 2 layers, making 12 layers in all.
Spread 1 tbsp. sour cream mixture on each of 6 bottom layers.
Top each with salmon, 1 tbsp. sour cream mixture and a top layer.
Discard broth mixture.
Serve with remaining sour cream mixture.

Beef taco skillet

1 lb. ground beef
1 can (10 3/4 ounces) Tomato Soup
1/2 c sour cream
1/2 c salsa
1/2 c water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 c shredded Cheddar cheese

Cook the beef in a 10-inch skillet until well browned, stirring to break up the meat.
Pour off any fat.
Stir in the soup, sour cream, salsa, water, and tortillas.
Heat to a boil.
Reduce the heat to low and cook for 5 minutes.
Stir.
Top with the cheese.

Crock pot chili

1 lb ground beef
4 15.5 oz cans kidney beans
3 15 oz cans tomoato sauce
1 small onion finely chopped
1/2-1 t chili powder

Drain liquid from 2 cans of kidney beans and put in crock pot.
Add the other 2 cans, liquid and all and the tomato sauce
Turn on high and let begin to heat up
In skillet brown ground beef
Once meat is nearly done add the onions and cook until tender
Drain any excess grease
pour meat and onions into crock pot
Add chili powder and stir
Cook on high for 1 to 2 hours

Cream of crab soup

1 lb crabmeat
1 can 16 oz chicken broth
2 T flour
1 stick butter
2 c heavy whipping cream
4 c milk
1/2 t white pepper
1/2 t salt
1/4 t onion powder
1 t sugar
1/4 c cooking sherry
Old bay seasoning to taste

Remove cartilage from crabmeat and set aside.
In a 4 qt saucepan, melt butter on medium heat
Add flour all seasonings and sugar to the melted butter and whisk until smooth
Gradually add sherry, chicken broth, milk and cream
Whisk until well blended
Cook on low to medium heat, stirring constantly until mixture becomes thick enough to coat a spoon
Stir in crabmeat and heat but do not boil
Check for taste and add more Old bay seasoning if needed

Beefy Fajitas with a Twist

1 tbsp. vegetable oil
1 lb. boneless beef top round steak, cut into strips
1 medium green pepper, cut into 2" strips
1 medium onion, sliced
1 can (10 1/4 oz.) Campbell's® Beef Gravy
8 flour tortillas (8-inch), warmed
Shredded cheddar cheese
Pace® thick & chunky salsa Directions:
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.ADD pepper and onion and cook until tender-crisp.ADD gravy and heat through. Spoon beef mixture into tortillas. Top with cheese and salsa and wrap. Makes 8 fajitas.TIP: Serve with Mexican-style rice or refried beans. For dessert serve vanilla pudding.

Banana berry smoothie

1 1/4 c calcium fortified orange juice
1 1/4 frozen mixed berries
1 c banana
1/2 c vanilla fat free yogurt
1/3 c nonfat dry milk
1 T sugar

Process in blender until smooth