Holiday Layered Cheese Spread

A simple and impressive appetizer!

Serves: 8
Cook Time: 0

Smithfield Product: None

Ingredients

• 2 packages (8 oz. each) cream cheese, softened
• 1 package (6.5 oz) garlic and herb cheese spread
• 1 log (4 oz) goat cheese
• 4 tablespoons butter, softened
• 1 cup sundried tomatoes, chopped and drained
• 1/2 cup pine nuts, toasted and divided
• 1 cup prepared pesto, oil drained
• Fresh basil leaves
• Cheese cloth

Steps

In a medium mixing bowl using a hand mixer, mix the cheeses and butter together just until combined well. Do not over-mix. 

Line a small loaf pan with cheese cloth. Place basil leaves decoratively in the bottom of the lined pan. Top with one third of the cheese mixture and spread evenly over the bottom of the loaf pan. Sprinkle with 1/4 cup of the pine nuts. Top with an even layer of sundried tomatoes. Top with another layer of the cheese mixture. Sprinkle remaining pine nuts over the cheese mixture and top with an even layer of pesto. Finish off with the remaining cheese mixture. Fold cheese cloth over the bottom of the layered dip and refrigerate for at least an hour or overnight.

Serving Suggestions

Serve with your favorite crackers, bread or crisp vegetables

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Bacon Crisps

Hey Y'all, do you want the recipe for the easiest hors d'oeuvres you've ever made but ever so good? Well, I've got it here today for you.

Serves: 36
Cook Time: 2 Hours

Smithfield Product: Bacon

Ingredients

• 1 pound Smithfield Naturally Hickory Smoked Bacon, cut slices in 1/2
• 1/2 cup freshly grated Parmesan
• 1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)

Steps

Preheat the oven to 250 degrees F. 

Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature 

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

Serving Suggestions

Serve with fresh sliced vegetables.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Roast Pork with Plum Sauce

This pork roast recipe is great for your family or for guests and the easy ingredients are all things you can find in your house.

Serves: 10
Cook Time: 3 Hours

Smithfield Product: Pork Loin

Ingredients

• Roast:
  1 5-pound Smithfield Pork Loin Roast
  2 cloves garlic slivered
  2 teaspoons salt
  2 teaspoons dried or fresh rosemary
  1 1/2 teaspoons dried oregano
  1 1/2 teaspoons dried thyme
  1 1/2 teaspoons rubbed sage
  1/4 teaspoon pepper
  1/4 teaspoon freshly grated nutmeg
  
  Plum Sauce:
  2 tablespoons butter
  3/4 cup chopped onions
  1 cup plum preserves
  2/3 cup water
  1/2 cup packed brown sugar
  1/3 cup chili sauce
  1/4 cup soy sauce
  2 tablespoons prepared mustard
  3 drops Tabasco sauce
  2 tablespoons fresh lemon juice
  Garlic salt to taste

Steps

To make the sauce melt the butter in a saucepan; add the onions and saute until tender. Add the remaining ingredients and simmer for 15 minutes. Set aside. Preheat oven to 325 degrees. Moisten the roast with a damp paper towel to help hold the seasonings. In a small bowl stir together the garlic salt herbs and spices. With a sharp knife make 1/2 inch deep slits in the top of the roast. Press the seasonings mixture into the slits and rub the remainder over the entire roast. Place the roast in a roaster pan and pour 1/2 cup plum sauce over it. Cover and bake for 2 1/2 hours. Uncover and roast and baste it with additional plum sauce; bake for 30 minutes longer basting 2 or 3 times until the roast is nicely browned. Serve the remaining plum sauce on the side for dipping.

Serving Suggestions

Serve with grilled potato wedges fresh green beans and French bread with a roasted garlic bulb.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Glazed Spiral Sliced Ham

Glazed Spiral Sliced Ham

Fully-cooked Smithfield Spiral Ham is a holiday favorite you can enjoy all year round and comes with a choice of Honey or Brown Sugar glaze flavors.

Serves: 12
Cook Time: 12 Minutes per lb

Smithfield Product: Spiral Ham

Ingredients

• 1 Smithfield Spiral Sliced Ham

Steps:

Follow warming directions on package.* Remove ham from oven approximately 1/2 hour before end of recommended warming time. Empty contents of glaze packet into small saucepan. Add 2 tablespoons of water to the glaze packet. Heat glaze mixture on high stirring constantly until glaze begins to boil. Remove immediately from heat. Using a glaze brush apply glaze immediately by brushing it evenly over the surface of the warm ham. (For a thicker coating allow glaze to cool 4 to 5 minutes before applying to ham.) Bake glazed ham at 325 degrees F for 25 to 30 minutes. Remove glazed ham from oven and serve.

*Hams labeled "New 5 Minute Easy Glaze" have a ready-to-serve glaze.  For these hams, simply remove ham from oven and apply liquid glaze evenly over ham surface.  Allow to sit while glaze melts into the ham, approximately 5 minutes.  Serve and enjoy!

Serving Suggestions

Serve with new potatoes garnished with parsley and a fruit salad.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Pork Medallions with Mojo Sauce, Black Beans With Rice and Natilla

Pork Medallions With Mojo Sauce

• 2 – 3lb pork loins, fat trimmed and cut into 1 inch medallions For the Mojo Sauce • 5-6 lemons, juiced
• 1 orange, juiced
• 2 heads garlic, peeled and crushed into paste
• 1/2 tsp salt
• 1 tbsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Olive oil
• 1/2 tsp black pepper

1. Cut pork loins into medallions, about an inch thick. Place them into a 9x13 dish. Juice all the lemons and orange on top of the medallions. Make sure you have enough citrus juice to fully cover the pork. Set aside.

2. In a mortar and pestle, crush the garlic with the salt. Grind until it becomes a paste. Add the oregano, pepper and cumin and mix well. Spread the paste over both sides of each piece of pork. Drizzle the soy sauce over the medallions and sprinkle them with brown sugar. Toss the pork pieces until well covered with the mojo sauce. Cover and marinate in the fridge for 1-2 hours.

3. In a cast iron skillet, heat some olive oil. Place some medallions into the hot skillet and brown on each side for 3-5 minutes. Skim off excess mojo sauce, leaving a small amount in the pan to caramelize and help turn the pork a rich brown. Transfer the finished medallions to a plate and repeat the process.

4.Once all the medallions are browned, stir a little of the mojo sauce back into the pan, combining it with the caramelized juices. Place all the medallions back in the skillet. Pour the remaining mojo sauce on top of the pork. Simmer on low for another 15-20 minutes. This will ensure cooking off any raw juices from the marinade. Serve with black beans and rice.

Black Beans

• 1-2 tbsp olive oil
• 1 small onion, diced

• 3-4 garlic cloves, crushed
• 1/2 cubanelle pepper, diced
• 6 oz salt pork, scored but left whole
• 1 - 28 oz can black beans
• 1 cup water
• 3 bay leaves
• 1 tbsp cumin
• 1/4 cup white cooking wine
• 1 tbsp brown sugar

1. Heat a heavy pot with some olive oil. Mix the diced onion, diced pepper, and garlic together to make a sofrito, or vegetable base.

2. Brown the salt pork until most of the fat has rendered. Remove some of the excess fat from the pot. Lightly saute a third of the sofrito with the salt pork and the remaining fat for a couple of minutes, until the onions are translucent. Add the beans and water, stirring occasionally to make sure beans don't stick the bottom. Add the bay leaves and cumin. Cover and let simmer for 20 minutes. In the last 10 minutes, add the cooking wine, brown sugar and the remaining sofrito. Remove the salt pork and serve with white rice when done. 

Serves 6-8

Natilla

• 4 cups whole milk, divided
• 1 cup sugar, divided
• 1 lemon, zested
• 1/2 cinnamon stick
• 6 egg yolks
• 1 tbsp vanilla
• 3 tbsp cornstarch
• 2 tbsp water
• ground cinnamon for dusting

1. In a pot gently simmer 3 cups of milk with 1/2 cup sugar, lemon zest and the cinnamon stick. Meanwhile whisk 6 egg yolks with the remaining 1/2 cup sugar. To the pot add the remaining 1 cup of milk to cool the milk down a bit. Slowly add the egg yolk mixture while stirring the milk. Stir continuously so the eggs don't scramble. 

2. In a small bowl, mix the cornstarch and water. Once mixed pour into the pot on low heat. Keep stirring until the natilla becomes thick. Using a ladle, pour custard into dessert cups. Sprinkle with cinnamon and place in fridge to chill. 

Serves 6-8


Credit

CROCK POT VEGETABLE PASTA

CROCK POT VEGETABLE PASTA

Ingredients:

2 Tablespoons butter or margarine
1 zucchini, 1/4" slice
1 yellow squash, 1/4" slice
2 carrots, thinly sliced
1 1/2 cups mushrooms, fresh, sliced
1 package broccoli, frozen, cuts
4 green onions, sliced
2 to 3 cloves garlic, minced
1/2 teaspoon basil, dried
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup parmesan cheese, grated
12 ounces fettuccine
1 cup mozzarella cheese, shredded
1 cup cream
2 egg yolks


Directions:

1. Rub crock pot sides with butter.

2. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot.

3.  Cover; cook on High 2 hours.

4. Cook fettuccine according to package directions; drain.

5. Add cooked fettuccine, mozzarella, cream and egg yolks. Stir to blend well.

6. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.

CROCK POT SUN-DRIED TOMATO SPAGHETTI SAUCE

CROCK POT SUN-DRIED TOMATO SPAGHETTI SAUCE

Ingredients:

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz. whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine1
1 teaspoon dried fennel seed
1 1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste


Directions:

1. Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.

CROCK POT SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

CROCK POT SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

Ingredients:

1 lb. Italian sausage
3-4 boneless chicken breasts cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 teaspoon Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars spaghetti sauce
Hot cooked pasta


Directions:

1. In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.

2. Remove to plate and cut into 1/2 to 1-inch chunks.

3. In same skillet, brown chicken pieces. Place sausage and chicken in slow cooker. Add pepper and onion.

4. Sprinkle with Italian seasoning. Add mushrooms. Pour sauce over everything.

5. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

CROCK POT PASTA AND BROCCOLI

CROCK POT PASTA AND BROCCOLI

Ingredients:

1 medium onion
1 can cream of mushroom soup
1 lb. Velveeta
1 pkg. frozen broccoli & cauliflower
1 pkg. shell noodles


Directions:

1. Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted.

2. Add broccoli and cauliflower until hot. Add cooked shells right before serving.

CROCK POT MACARONI PIE

CROCK POT MACARONI PIE

Ingredients:

8 oz. box (cooked) macaroni
3 cup grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 cup sweet milk
2 eggs
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste


Directions:

1. Combine cooked macaroni with other ingredients and pour into a greased crockpot.

2. Cook 3 1/2 hours on medium heat.

CROCK POT MACARONI AND CHEESE

CROCK POT MACARONI AND CHEESE

Ingredients:

1 (16 oz.) pkg. macaroni, cooked & drained
1 Tablespoon salad oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3 cups shredded sharp cheddar cheese
1/2 cup melted butter


Directions:

1. Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining ingredients.

2. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.

CROCK POT BEEFY PASTA SAUCE

CROCK POT BEEFY PASTA SAUCE

Ingredients:

1.5 pounds ground round
2 (15 oz.) cans tomato sauce
2 (14.5) oz. cans diced tomatoes, undrained
2 (6oz.) cans tomato paste
1 (8oz.) package sliced fresh mushrooms, or omit1.5 cups chopped onions
1 cup water
¾  cup chopped green pepper
2 Tablespoons brown sugar
2 teaspoon dried basil
1 teaspoon dried oregano
¼  teaspoon salt
¼  teaspoon pepper
1/8 teaspoon ground red pepper
2 minced cloves garlic
1 beef bouillon cube


Directions:

1. Cook meat in large skillet on medium-high until brown. Stir to crumble.

2. Drain well and place in crock pot. Add tomato sauce and next 14 ingredients.

3. Cover with lid and cook on high for 1 hour and low for 6-7 hours.

CROCK POT STUFFED PASTA SHELLS

CROCK POT STUFFED PASTA SHELLS


Ingredients:

18  jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 cups Mozzarella cheese, shredded
½ cup seasoned bread crumbs
1 Tablespoon parsley flakes
1 egg, beaten
2 jars meatless spaghetti sauce (15½ oz.. each)
½ cup grated Parmesan cheese


Directions:

1. Cook pasta shells according to directions, just until tender and drain.

2. Brown beef, onion and garlic on stove top, drain.  Add Moz.zarella, bread crumbs,parsley and egg.

3. Stuff shells, set aside.

4. Pour 1 jar of sauce into crock pot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese.

5.  Cover and cook on low 5 to 7 hours.

CROCK POT RAVIOLI CASSEROLE

CROCK POT RAVIOLI CASSEROLE

Ingredients:

1.5 lbs. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz. can peeled tomatoes, in thick tomato puree
1 15 oz. can tomato sauce
2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 lb. bow-tie pasta or fettuccine, freshly cooked
1 10 oz. pkg froz.en chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese


Directions:

1. In a large skillet over medium-high heat, cook the ground beef, onion and garlic,stirring often to break up lumps, until the meat loses its pink color, about 5 minutes.

2. Tilt the pan to drain off excess fat, then transfer the beef mixture to a3.5-qt slow cooker.

3. Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon.

4. Cover and slow cook for 7 to 8 hours on low.

5. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.

CROCK POT LASAGNA

CROCK POT LASAGNA

Ingredients:

1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can mushrooms
1 pkg. kluski noodles
1 large jar pizza sauce
1 large jar spaghetti sauce
1 pkg. each shredded Colby & Mozzarella cheese


Directions:

1. Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot.

2. Cook on high for 2 to 3 hours.

CROCK POT SPAGHETTI

CROCK POT SPAGHETTI


Ingredients:

1 1/2 lbs. ground beefs
1 1/2 teaspoons Italian seasoning
2 Tablespoons dry onions
1/2 teaspoon garlic powder
1 teaspoon salt
1 (4 oz.) can mushrooms
3 cups tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in   pieces


Directions:

1.  Brown ground beef in skillet.  Place in crock pot.

2.  Add all remaining ingredients (except dry spaghetti) and stir together.

3.  Cook on high 4 to 5 hours.  Add dry spaghetti and stir in.  Cook on high for 1 hour more.

BAKED PARMESAN CHICKEN

BAKED PARMESAN CHICKEN

6 split chicken breasts
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk

Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients exept milk and chicken.

Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown.

(Parmesan cheese forms a crunchy coating on this oven-baked chicken.)

ROTISSERIE GARLIC CHICKEN

ROTISSERIE GARLIC CHICKEN
1 chicken (3 lbs. average)
1 tsp. salt
10 cloves garlic, peeled
2 tablespoons butter, melted
2 tablespoons Hungarian paprika
2 teaspoons salt
lemon juice

Sprinkle the inside of a 3 lb. chicken with 1 teaspoon salt. Peel the cloves of garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.
Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush the whole chicken with the butter mixture.

Place chicken in rotisserie with a pan positioned underneath to catch any of the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for about 1 hour or until skin is golden brown and crispy and juices run clear.

SWEET AND SOUR PORK

SWEET AND SOUR PORK
1 1/2 pounds pork loin, lean (cubbed)
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon salt
1 cup pineapple juice *
20 ounces pineapple chunks in juice, drained
2 tablespoons cooking oil
1/3 cup vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
3/4 cup green pepper, sliced
1/2 cup onion, sliced
Brown pork in oil in large skillet. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce, and juice from pineapple; cook until clear and slightly thickened, about 2 minutes. Add sauce to pork in skillet; cook over low heat for about 1 hour or until pork is done. Add pineapple chunks, green peppers and onion; continue cooking for 2 minutes longer.
Cooks Note: Use juice from pineapple chunks.

Serving Size: 4

BANANA SPLIT DESSERT

BANANA SPLIT DESSERT
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.

Serving Size: 8

ALMOND BARK CANDY

ALMOND BARK CANDY
1 lb. white almond bark
1/2 c. chunky peanut butter
1 c. dry roasted peanuts
1 c. miniature marshmallows
1 1/2 c. Rice Krispies
Melt almond bark in 200°F oven. Stir in peanut butter, then add remaining ingredients.
Drop by teaspoonfuls onto wax or parchment paper.

Cool until hardened. Store in an air tight container.

CHOCOLATE COVERED PRETZELS

1 c. semi-sweet chocolate chips
2 tsp. vegetable shortening
25 twisted pretzels
1/2 c. chopped nuts
Combine chocolate chips and shortening in a mixing bowl. Microwave for 1 minute; stir with rubber spatula. Microwave on High for 1 to 1 1/2 minutes until melted; stir until smooth. Carefully remove chocolate from microwave. Place a sheet of waxed paper on counter near the melted chocolate.
Dip the pretzels into the melted chocolate and place on the wax paper. Let cook for about 1 hour or place in refrigerator for about 15 to 20 minutes (first put wax paper on cookie sheet to be put into refrigerator).

Top with nuts after they're dipped in chocolate while it's still warm.

Apple & Bacon Pancakes

Ingredients:
7 slices of streaky bacon
2 apples, thinly sliced
2 big eggs but only one yolk
30 grams of egg substitute
15 grams granulated sugar
20 grams of low fat cream
60 grams of whole-wheat flour
Salt, pepper, cinnamon
130 grams of low fat milk
1/8 teaspoon vanilla extract

Preparation:

First, fry the bacon on a non-stick pan, cook the apples on the same pan with low fat oil until they are lightly brown.
Whip up the egg whites until peaks start to rise, then set aside.
Mix the egg yolk, egg substitute until it becomes creamy, then add the sour cream, sugar, flour, milk, cinnamon, salt and vanilla. fold the egg whites into the mix.
With this batter, add to a frying pan with low fat oil, then add the bacon on top.
When one side is cooked, flip over and add apple slices.
When cooked, add syrup (if desired) and fold over to serve.

Shrimp & Avocado Salad

Ingredients needed:
100 grams of low fat sour cream
Low fat mayonnaise
Worcestershire sauce
Chilli sauce
300 grams of pre-cooked shrimp
1 Red pepper
Chives
3 avocados
Lemon juice
1 iceberg lettuce
Paprika

Preparation Directions:

Unite mayonnaise, sour cream, chilli sauce, Worcestershire sauce and mix well
Mix shrimp, peppers, chives into the dressing. Throw in the shrimp combination into avocado pieces, and add lemon juice on top.
Serve the end product on lettuce. Finish with a touch of paprika.

Mediterranean Chicken Salad

Ingredients:
4 large chicken breasts chopped
200 grams of pasta
Low Fat oil
2 teaspoons Dijon mustard
Lemon Juice
Tomato paste
100 grams of Chicken Stick
50 grams of balsamic vinegar
Tarragon
Salt & Pepper
400 grams of cherry tomatoes halved
20 pitted green olives
2 table spoons capers

Preparation:

Cook the pasta in boiling salted water until almost ready then  rinse under water and leave to on side.
Using a food processor, blend low fat oil, water, vinegar, tomato paste, tarragon, lemon juice and mustard with salt and pepper to taste.
Add the cooked chicken to the pasta, along with the tomatoes, olives and capers. Toss the whole lot and serve with salad.

BBQ CHICKEN SALAD

Ingredients:
2 cooked chicken breasts
BBQ sauce - spicy if you want
1/2 a green onion diced
1 small bowl of salad greens
2 large tomatoes diced
1/3 cup sweet corn
Black beans (or beans of your choice)
Ranch dressing

Preparation:

Toss and blend the chicken, barbecue sauce, beans & onions
Then toss the salad greens, corn & tomatoes.
Split the salad into 4 bowls
Dress with Ranch sauce on top and serve with the option of crisps or tortillas.

CHEESY SHEPHERD'S PIE

what you need

1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes

1 lb.  lean ground beef

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup  beef gravy

make it

HEAT oven to 375°F.

PREPARE Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.

ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.

BAKE 20 to 25 min. or until heated through and lightly browned.

kraft kitchens tips

SERVING SUGGESTION

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

VARIATION

Prepare as directed, using chicken gravy and substituting 2 cups chopped cooked chicken for the browned ground beef.

Recipe by Kraft Foods

Speedy Tuna "Casserole"

what you need

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 cup  frozen mixed vegetables (carrots, corn, peas)

1 can (5 oz.) white tuna in water, drained, flaked

8   RITZ Crackers, crushed (about 1/3 cup)

make it

PREPARE Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

ADD tuna; mix lightly.

TOP with cracker crumbs.

kraft kitchens tips

SERVING SUGGESTION

Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.

SUBSTITUTE

Substitute 1/4 cup French fried onion rings for the cracker crumbs.

Recipe from: Kraft Foods

HOMEMADE KFC COLESLAW RECIPE

KFC is known for there famous chicken but they have some really nice tasting side dishes too. There Coleslaw is awesome and if would like to make it at home try this homemade recipe.

Ingredients you will need:

1 head cabbage, shredded
1/4 cup sugar
1 cup carrots, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 drops Tabasco sauce
3 Tablespoons dry minced onions

Directions:

1. Slice cabbage paper thin, and toss lightly with sugar and shredded carrots.

2. Sprinkle with salt and pepper. Pour milk over all. Cover and refrigerate for about 15 minutes.

3. Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.

4. Mix well with cabbage mixture.

5. Refrigerate again at least an hour before serving.

HOMEMADE POTATO SALAD

Potato salad is a is an All American food that is served almost anywhere. It can be found on a restaurant menu, at almost any deli, and can even be made at home. Everyone has a favorite recipe...Potato salad is one of the most popular side dishes that goes great with barbeque's, or just about anything you like. People can make homemade potato salad in so many different ways I thought I would share mine for you to try.

Things you will need:
*POTATOES (PEELED)
*2 STOCKS OF CELERY (CHOPPED)
*CARROTS (SHREDDED OR GRATED)
*BOILED EGGS (CUT UP AS YOU LIKE)
*TOMATOES (CUT AS YOU LIKE)
*SALT & PEPPER
*SMALL AMOUNT OF MUSTARD
*Hellmann's® Real Mayonnaise


Peel and cut up potatoes in cubes then boil potatoes until firmly soft.
Boil eggs for 12 min.
Meanwhile, cut up your celery, shred your carrots and cut up your tomatoes.
When potatoes and boiled eggs are done, cut up as you like.
In a large bowl mix all ingredients together and add Hellmann's® Real Mayonnaise as much as desired for taste. Then add your salt & pepper to taste.


Note* You can serve right away or refrigerate a few hours for better taste.
Serve with your favorite signature dish.
ENJOY..