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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLE PORK CHOP SKILLET

APRICOT WALNUT PORK CHOPS

ASIAN CHICKEN WITH PEANUT SLAW

BAKED FISH

BAKED PORK FAJITAS MEXICANA

BAKED SHRIMP WITH FETA CHEESE

BAKERS ONE BOWL MACAROONS

BARBECUED RIBS

BÉCHAMEL OR WHITE SAUCE

BEEF AND BROCCOLI

BRAISED BEEF AND ONIONS

CAESAR DRESSING WITH FLAXSEED

CHICKEN FAJITAS

CHICKEN JUBILEE

CHILI BEEF STUFFING BAKE

CITRUS BARBECUED PORK CHOPS

CITRUS BUTTER

CITRUS SALMON

CONGO BARS

CORN FRITTERS

CRANBERRY NUT MUFFINS

DEEP DISH MEAT PIE

DOUBLE LEMON CHEESECAKE

EASY CARAMEL POPCORN

EGG AND LEMON SAUCE

FROSTY VIRGIN MARGARITAS

GRILLED PORK CHOPS

HAM AND CHEESE RANCH ROLLUPS

HEARTY MAC CASSEROLE

JERK PASTE

KEY LIME CHEESECAKE

LEMONADE STAND PIE

LUSCIOUS BUTTERSCOTCH YAMS

MARINATED PORK CHOPS

MARINATED STEAK

MEAT AND POTATOES DINNER

MEAT PATTIES

MEATLOAF

MOUSAKA

MUSSELS OR SHRIMP IN WHITE WINE

NORTHWEST CHEESECAKE SUPREME

ORANGE GLAZED PORK CHOPS

ORANGE ORIENTAL SESAME BEEF STIR

OVEN ROASTED HALIBUT STEAKS

PECAN STICKY BUNS

PEPPERCORN VEGETABLE DIP OR DRESSING

PERFECT WHITE BREAD MIX IN A JAR

PINEAPPLE BEEF STIR FRY

PORK CHOP AND APPLE CASSEROLE

PORK CHOP AND APPLE RICE SKILLET

PORK CHOPS WITH GLAZED APPLE AND ONION

PORK FRIED RICE

QUICK AND HEARTY BUCKAROO BEANS

SALSA GLAZE

SHEET HEART CAKE

SMOKED TURKEY CLUB SALAD

STRAWBERRY MARGARITAS

STUFFED GRAPEVINE LEAVES

TAMARIND GINGER DIP

TOMATO MEAT SAUCE

TOMATO SAUCE

VEAL STEW WITH ONIONS

VEGETABLE BEEF AND RICE SKILLET DINNER



APPLE PORK CHOP SKILLET 
Serves: 4

1 Tbsp. oil 
4 boneless pork chops, 1/2 inch thick 
2 apples, coarsely chopped 
1-1/2 cups apple juice 
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety 

Heat oil in large nonstick skillet on medium heat. Add chops; cook 4 minutes on each side or until lightly browned. Remove chops from skillet. 

Add apples, juice and contents of Vegetable/Seasoning packet to skillet; stir. Bring to boil. Add Stuffing Crumbs; stir just to moisten. 

Top with chops; cover. Cook on low heat 10 minutes or until pork chops are cooked through.

Great Substitute: Substitute 2 cups STOVE TOP Stuffing Mix for Chicken in the Canister for (6 oz.) pkg. STOVE TOP Stuffing Mix. Stir into boiling apple mixture just until moistened; top with chops. Continue as directed. 

from www.kraftfoods.com

APRICOT WALNUT PORK CHOPS 
Serves: Makes 4 servings.

1/4 cup chopped PLANTERS Walnuts 
1/4 cup apricot preserves 
1/4 cup chopped onion 
1/4 cup chopped dried apricots 
4 bone-in pork chops, 1/2 to 3/4 inch thick 

Mix walnuts, preserves, onion and apricots.

Broil chops 3 to 5 inches from heat 8 to 10 minutes; turn. Broil an additional 5 to 7 minutes or until almost done.

Divide walnut mixture evenly over chops. Broil 3 minutes or until walnuts are lightly toasted and chops are cooked through.

Note: Spray knife blade with no stick cooking spray before chopping dried apricots to prevent sticking. [] Spike uses kitchen scissors for this task. []



ASIAN CHICKEN WITH PEANUT SLAW 
Serves: 4

4 boneless skinless chicken breast halves (about 1-1/4 lb.) 
1 cup prepared GOOD SEASONS Oriental Sesame Salad Dressing, divided 
2 cups finely shredded green cabbage 
1 medium carrot, shredded 
1/2 cup PLANTERS COCKTAIL Peanuts 

Place chicken on greased grill over medium-hot coals. Grill 4 to 6 minutes on each side or until cooked through, turning once and brushing with 1/2 cup dressing.

Toss cabbage, carrot and peanuts with remaining 1/2 cup dressing. Serve with chicken.

Note: To prevent foods from sticking to the grill rack, spray the unheated rack away from the fire with no stick cooking spray or brush with oil. 

from www.kraftfoods.com

BAKED FISH 
Psari Sto Foruno

2 large sliced onions 
salt and pepper
1 cup extra virgin olive oil 
4 medium tomatoes, diced
4 tablespoons parsley, chopped 
3 lbs. white fish steaks or whole fish such as red mullet 
1/2 cup white wine

In iron skillet, sauté onion in 1/2 cup extra virgin olive oil. Add parsley, salt, and pepper. Simmer for 30 minutes. Spread sauce evenly in baking dish. Place fish steaks or whole fish on top. Pour over wine and remaining oil. Sprinkle with salt and pepper and bake in a moderate oven (325 - 350o F.) for 35 to 40 minutes depending upon thickness of fish. 

With green or black olives: Blanch 1 cup olives, strain and add these about 5 minutes before the fish is ready. Serves 6. from Kaskoutas Village Gourmet

BAKED PORK FAJITAS MEXICANA 
Serves: 8

1 medium green pepper, cut into strips 
1 medium red pepper, cut into strips 
1 medium onion, sliced 
2 Tbsp. oil 
2 Tbsp. fresh lime juice 
1/2 tsp. ground cumin 
8 boneless pork chops, 1/2 inch thick 
1 packet SHAKE 'N BAKE Hot & Spicy Seasoned Coating Mix for Chicken or Pork 
8 TACO BELL HOME ORIGINALS Flour Tortillas 

Mix peppers, onions, oil, lime juice and cumin in 13x9-inch baking pan. 

Coat chops as directed on package. Discard any remaining coating mix. Place chops on onion mixture.

Bake at 425°F for 20 minutes or until chops are cooked through. Cut chops into slices. 

Top tortillas with sliced pork and onion mixture; roll up. Serve with guacamole, TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa and BREAKSTONE'S or KNUDSEN Sour Cream, if desired.

Great Substitute: Substitute SHAKE 'N BAKE Original Pork Seasoned Coating Mix for SHAKE 'N BAKE Hot & Spicy Coating Mix. 

from www.kraftfoods.com

BAKED SHRIMP WITH FETA CHEESE 
Gharithes Me Feta

2 medium onions thinly sliced
1/2 cup extra virgin olive oil 
2 lbs. tomatoes, peeled and coarsely chopped
parsley, chopped
2 teaspoons salt 
1/4 teaspoon pepper 
2 cloves garlic 
2 lbs. raw shrimp, shelled and de-veined 
1/2 lb. feta cheese 
parsley

In iron skillet, sauté onions in extra virgin olive oil until tender. Add tomatoes, chopped parsley, salt, pepper, and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 8 to 12 minutes, or until shrimp are cooked and cheese is melted. 
Garnish with parsley. from Kaskoutas Village Gourmet
BAKERS ONE BOWL MACAROONS 
(r) 
Serves: Makes about 4 dozen

2-2/3 cups BAKER'S ANGEL FLAKE Coconut 
2/3 cup sweetened condensed milk 
1 tsp. vanilla 

Heat oven to 350°F.

Mix coconut, milk and vanilla in large bowl. Drop by teaspoonfuls, about 1 inch apart, onto well-greased cookie sheets, pressing down ends of coconut with back of spoon. 

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheets. Cool on wire racks.

BARBECUED RIBS 
Serves: 3 to 4

1 bottle (18 oz.) KRAFT Original Barbecue Sauce, divided 
1/2 cup lime juice 
1/2 cup water 
3 to 4 lb. pork baby back ribs 

Mix 1 cup of the barbecue sauce, lime juice and water. Place ribs in shallow glass dish. Pour barbecue sauce mixture over ribs; cover. Refrigerate 2 hours or overnight to marinate. Drain, discarding barbecue sauce mixture. 

Place ribs in foil-lined shallow pan. Bake at 350°F for 30 minutes. Remove from oven. 

Place ribs on grill over medium-hot coals. Grill 10 minutes on each side or until cooked through, brushing frequently with barbecue sauce. Serve with additional barbecue sauce.

Great Substitute: Substitute lemon juice for lime juice. from www.kraftfoods.com

BÉCHAMEL OR WHITE SAUCE
Saltsa Bechamel

4 tablespoons butter 
6 tablespoons flour 
1 teaspoon salt 
1/4 teaspoon freshly ground pepper
dash of nutmeg (optional) 
2 cups milk

Method:
In a heavy sauce pan, melt butter over a low heat; add flour, salt, pepper, and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. 

With eggs: When sauce is thick, remove from heat and gradually add 2 eggs, slightly beaten, stirring constantly. from Kaskoutas Village Gourmet

BEEF AND BROCCOLI 
Serves: 6

2/3 cup A.1. Original Steak Sauce 
1/3 cup soy sauce 
2 cloves garlic, crushed 
1 (1-1/2 lb.) beef top round steak, thinly sliced 
1 bag (16 oz.) frozen broccoli, red peppers, bamboo shoots and mushrooms, 
thawed 
Hot cooked MINUTE White Rice 

Blend steak sauce, soy sauce and garlic in nonmetal dish. Add steak, stirring to coat. Cover; refrigerate 30 minutes, stirring occasionally. 

Remove steak from marinade; reserve marinade. Cook and stir steak in large, lightly greased skillet over medium-high heat for 3 to 4 minutes or until meat is no longer pink. Remove steak with slotted spoon; keep warm. 

Heat vegetables and reserved marinade in same skillet to a boil; reduce heat. Cover; simmer for 2 to 3 minutes. Stir in beef. Serve over hot cooked rice.
Special Extra: Add 1/2 to 1 tsp. hot pepper sauce with soy sauce. 
from www.kraftfoods.com

BRAISED BEEF AND ONIONS 
Serves: 6

1 boneless beef chuck roast (1-1/2 to 2 lb.) 
2 Tbsp. oil 
1 cup A.1. Bold & Spicy Steak Sauce 
1/2 cup water 
2 large sweet onions, sliced 1/4-inch thick 
Parslied noodles 

Brown meat in hot oil in 8-quart saucepot. Remove meat from saucepot; drain.

Add steak sauce and water to saucepot; bring to boil. Add meat and onion. Reduce heat; simmer 1-1/2 hours, basting occasionally and adding additional water if needed.

Slice meat; serve over noodles.

Great Substitute: Substitute beef brisket for chuck roast. 
from www.kraftfoods.com

CAESAR DRESSING WITH FLAXSEED

1 tablespoon flaxseed
1/4 cup water
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Worcestershire sauce
1/2 tsp Dijon mustard
1/2 tsp anchovy paste
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, crushed

Place the flaxseed in a clean coffee grinder or blender and process until finely ground. Place flaxseed meal in a medium bowl; add water, stirring with a whisk. Let stand 5 minutes. Add vinegar and remaining ingredients; stir with a whisk. Yield: 1/2 cup

Note: Introduce flaxseed gradually into your diet. It is a strong and harsh laxative if you are not careful with it. Your body should adapt to it shortly.

CHICKEN FAJITAS 
Serves: 6

1 green pepper, sliced 
1 onion, sliced 
2 pkg. (6 oz. each) LOUIS RICH Southwestern Seasoned Chicken Breast Strips 
6 TACO BELL HOME ORIGINALS Flour Tortillas 
3/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 

Heat skillet sprayed with no stick cooking spray on medium-high heat. Add green pepper and onion; cook and stir 5 minutes or until tender-crisp. 

Add chicken breast strips; cook an additional 5 minutes or until thoroughly heated.

Fill tortillas with chicken mixture; roll up. Serve with salsa.
Great Substitute: Substitute LOUIS RICH Grilled Chicken Breast Strips for Southwestern Seasoned Chicken Breast Strips. 
from www.kraftfoods.com

CHICKEN JUBILEE

1 pound Chicken, skinless light meat -- strips or cutlets
2 1/2 tablespoons Flour
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/4 teaspoons Vegetable Oil
6 ounces Cherries in water -- dark, reserve juice
2 teaspoons Cherry preserves
2 tablespoons Brandy

In a plastic bag, combine the chicken strips or cutlets with the flour, salt, and pepper. Shake to coat well. Heat the oil in a large skillet over medium high heat. Add the chicken and cook on each side for about 4-5 minutes. Add the cherries, cherry juice, preserves, and brandy. Bring to a boil and boil 1 minute. Spoon the cherry juice over the chicken and serve. Real Food For Real People

CHILI BEEF STUFFING BAKE 
Serves: 4 to 6

1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix 
1-1/2 cups hot water 
1/4 cup margarine, cut up 
1 lb. lean ground beef, cooked, drained 
1 can (15 oz.) kidney beans, undrained 
1 can (8 oz.) tomato sauce 
1 Tbsp. chili powder 
1 cup KRAFT Shredded Cheddar Cheese 

Mix contents of Vegetable/Seasoning packet, hot water and margarine in large bowl until margarine is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.

Mix meat, beans, tomato sauce and chili powder in 12x8-inch baking dish. Top with stuffing; sprinkle with cheese.

Bake at 375°F for 30 minutes or until thoroughly heated.

Great Substitute: Substitute 3 cups STOVE TOP Cornbread Stuffing Mix in the Canister for 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix. Stir hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just to moisten. Let stand 5 minutes. Continue as directed. from www.kraftfoods.com
CITRUS BARBECUED PORK CHOPS 
Serves: 4

3/4 cup KRAFT Original Barbecue Sauce 
1/4 cup orange juice 
1 tsp. grated orange peel 
1/2 tsp. dried rosemary leaves, crushed 
1/2 tsp. dried thyme leaves, crushed 
4 pork loin chops, 1 inch thick (about 2 lb.) 

Place all ingredients except chops in saucepan. Bring to boil; reduce heat to low. Simmer 10 minutes, stirring occasionally. Place chops on greased grill over medium coals; brush generously with barbecue sauce mixture. Cover. 

Grill 15 minutes. Turn; brush with barbecue sauce mixture. Continue grilling, covered, 10 to 15 minutes or until chops are cooked through.

Special Extra: Stir in 1/2 tsp. each lemon peel and lime peel with other ingredients. 
from www.kraftfoods.com

CITRUS BUTTER

1 teaspoon Orange Zest -- see note below
3 tablespoons Orange Juice
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1 teaspoon Lime Zest
1 teaspoon Lime Juice
3 tablespoons Parsley sprigs -- minced
1/4 pound Butter or Margarine -- softened
1/4 teaspoon Black Pepper -- freshly ground
1/4 tablespoon Salt

In a medium size bowl, mix all ingredients together with a hand mixer.
Transfer to a sheet of parchment paper and shape mixture into a 6-inch log.
Wrap and freeze until firm, about 30 minutes. (Can be frozen up to 2 months.)

Serving suggestions:

As a main dish, place a 1-inch piece on the cooked and/or smoked fish or
meat of your choice and serve.

As an appetizer, spread the Citrus Butter on French bread slices, top with a
cucumber slice and then a piece of smoked salmon or fish. Garnish with
capers and dill.
As a flavored topping for bagels, English muffins, biscuits or toast, spread
onto freshly toasted slice, and enjoy with fresh squeezed juice.

**Note: Zest is the outermost portion of the peeling on citrus fruits, and
is prepared by grating with a very fine grater, such as those used for
Parmesan cheese. Recipe By : Real Food for Real People

CITRUS SALMON 
Serves: 4

1/4 cup orange juice 
3 Tbsp. vodka (optional) 
1 envelope GOOD SEASONS Italian Salad Dressing Mix 
1/2 cup olive oil 
1 lb. salmon or swordfish steaks 

Mix juice, vodka, salad dressing mix and oil until well blended. 

Pour over salmon; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture. 

Place salmon on greased grill over medium coals. Grill 6 minutes on each side or until salmon flakes easily when tested with fork. From the Kraft Kitchens

Great Substitute: Substitute lime or lemon juice for orange juice. 

CONGO BARS 
Makes 16 large or 32 small squares 

2 1/4 cups all-purpose flour 
2 teaspoons baking powder 
1/8 teaspoon salt 
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into chunks (see note) 
1 16-ounce box light brown sugar (21/4 firmly packed cups) 
3 eggs 
12 ounces semisweet chocolate chips 

Arrange rack at center position and preheat oven to 350 degrees. Generously butter 9-by-13-inch baking pan and dust with flour. Shake out any excess flour. 

Sift together flour, baking powder and salt and set aside. 

Melt butter in large, heavy saucepan over medium heat. Remove from heat and stir in brown sugar. Stir in eggs, 1 at a time. Stir in dry ingredients. Mix in chocolate chips. (It's OK if chips start to melt slightly.) Spread batter evenly in pan. 
Bake 30 minutes or until tester inserted in center comes out clean (check after 20 minutes). Remove and cool to room temperature. Cut into 16 large squares or 32 small ones. Store bars in airtight container at room temperature up to 3 days. 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. 

CORN FRITTERS

Combine together:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt

Mix together:
2 cups cream style corn
2 eggs, well beaten
2 Tablespoons melted shortening (could use margarine or butter but not oil)

Add liquid ingredients to dry ingredients, mix well. Drop into deep hot fat and fry until golden brown. Don't make these too big as they will not cook clear through and be doughy.

Can be served with maple syrup and butter, jam or jelly, or dust with powdered sugar.

CRANBERRY NUT MUFFINS 

Mazola No Stick(r) cooking spray
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
1/2 cup Karo(r) light corn syrup
1/2 cup milk
1/4 cup Mazola(r) oil
1 tsp grated orange peel
1 cup cranberries or blueberries
1/2 cup coarsely chopped walnuts

1. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.

2. In medium bowl combine flour, sugar, baking powder and salt.

3. In large bowl blend eggs, corn syrup, milk, oil and orange peel; stir in flour mixture just until moistened. Stir in cranberries and nuts. Spoon into prepared muffin cups. 

4. Bake in 400°F oven 18 to 22 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes; remove from pan. Serve warm or cool on wire rack. 
http://brands.bestfoods.com/scripts/recipe2.asp?id=4482&wsite=5

DEEP DISH MEAT PIE 

1 lb. ground beef 
1/4 cup chopped onion 
1 pkg. (10 oz.) frozen peas and carrots, cooked, drained 
1 cup chopped cooked potatoes 
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 
2 Tbsp. butter or margarine 
2 Tbsp. flour 
1/2 tsp. salt 
1 cup water 
1 can (8 oz.) refrigerated crescent dinner rolls 

Brown meat in large skillet on medium heat; drain. Add onion; cook until tender, stirring occasionally. Add vegetables and prepared cheese product; mix well. Spoon into 12x8-inch baking dish.

Melt butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 minutes or until bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes. Pour over meat mixture. 

Separate dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.

Bake at 375°F for 20 to 25 minutes or until golden brown.

Great Substitutes: Substitute 3 cups of your favorite vegetable blend for peas and carrots. 

from www.kraftfoods.com






DOUBLE LEMON CHEESECAKE 

1 cup finely crushed NILLA Wafers 
3 Tbsp. sugar 
3 Tbsp. butter or margarine, melted 

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup sugar 
3 Tbsp. flour 
2 Tbsp. lemon juice 
1 Tbsp. grated lemon peel 
1/2 tsp. vanilla 
4 eggs, divided 
3/4 cup sugar 
2 Tbsp. cornstarch 
1/2 cup water 
1/4 cup lemon juice 

Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.) 

Mix cream cheese, 1 cup sugar, flour, 2 Tbsp. juice, peel and vanilla with electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended. 

Separate 1 of the eggs. Add egg white to cream cheese mixture along with remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. 

Bake at 325°F for 50 to 55 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 

Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Stir 2 Tbsp. of the hot mixture into egg yolk; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate until set.
From the Kraft Kitchens

Make-Ahead: Lemon glaze can be made ahead. Refrigerate until ready to use. Spoon over cheesecake before serving. 

EASY CARAMEL POPCORN 

3 quarts popped corn
3 cups unsalted mixed nuts
1 cup firmly packed brown sugar:
1/2 cup Karo(r) light or dark corn syrup:
1/2 cup (1 stick) Mazola(r) margarine or butter
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

1. Spray large shallow roasting pan with cooking spray. Combine popcorn and nuts in pan; place in 250°F oven while preparing glaze. 

2. In heavy 2-quart saucepan stir brown sugar, corn syrup, margarine and salt. 

3. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over warm popcorn and nuts, stirring to coat. 

4. Bake in 250°F oven, stirring occasionally, 1 hour. Remove from oven. Cool; break apart. Store in tightly-covered container. 
http://brands.bestfoods.com/karo/recipe.asp?wsite=5

EGG AND LEMON SAUCE 
Avgholemono

3 eggs 
1 lemon, squeezed
1 cup of boiling chicken stock

Beat eggs with the lemon juice. Add the hot stock gradually to the egg mixture (a small amount at a time) stirring constantly. Stir sauce into a soup or stew and heat gently, stirring until it thickens. Do not allow to boil or the sauce will curdle.

Note: Egg and Lemon Sauce (Avgholemono) is used as an accompaniment 
to many Greek dishes. from Kaskoutas Village Gourmet

FROSTY VIRGIN MARGARITAS 
Makes 24 servings 

Though the kick is gone, these drinks still have a fresh, cooling "zap." They can be served either frozen, as indicated, or in a pitcher. 

3 12-ounce cans frozen limeade (divided) 
1 6-ounce can frozen orange juice concentrate, pulpy variety (divided) 
1 6-ounce can frozen grapefruit juice (divided) 
32 ounces ginger ale (divided) 
2 fresh limes, cut into 24 thin rounds (divided) 

Put half the limeade, orange juice concentrate, grapefruit juice and ginger ale in a blender. Add some ice cubes and process on high speed; add ice until desired consistency is reached. Serve in large goblets with a round of lime as garnish. 
Make a second batch with the remaining ingredients. From "Fiesta" by Jane Butel

GRILLED PORK CHOPS
"Hirines Brizoles"

4 cloves garlic, mashed 
6 tablespoons extra virgin olive oil 
4 - 5 leaves sage, finely minced 
3 tablespoons fresh lemon juice
8 pork chops 
salt and freshly ground pepper

Mix first 4 ingredients and pour mixture over the chops. Leave for 1 or 2 hours, and grill until golden brown. Turn once or twice. Sprinkle with salt and pepper.
from Kaskoutas Village Gourmet

HAM AND CHEESE RANCH ROLLUPS

2 (8-oz.) bricks cream cheese, well softened
1 1/2 c. grated cheddar cheese, room temp
1 c. mayonnaise
1 envelope Ranch Dip Mix
3/4 lb. shaved deli ham, chopped
3/4 c. green onion, thinly sliced
12 (9-inch) flour tortillas

In medium bowl, mix together cream cheese, cheddar, mayonnaise, and dip mix
until well combined. Stir in ham and onion. Spread each tortilla thinly with ham mixture, leaving a scant 1/2-inch edge on one side. Roll up and wrap tightly in plastic wrap; chill well. Slice into 1/2-inch or 1-inch slices; discard ends if desired and arrange spirals on platter. Cover tightly and chill until ready to serve. Serves approximately 16 as an appetizer. Can be made a day ahead; slice up to a few hours before serving.





HEARTY MAC CASSEROLE 
Serves: 6 to 8

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, divided 
1/4 cup milk 
2 cups (8 oz.) elbow macaroni, cooked, drained 
1 pkg. (8 oz.) OSCAR MAYER Wieners, cut into 1-inch pieces 
1/2 cup chopped tomato 

Preparation 
Mix 3/4 lb. of the prepared cheese product, cut up, and milk in large saucepan; cook on low heat until prepared cheese product is melted, stirring frequently. Add remaining ingredients; mix well. Spoon into 12x8-inch baking dish. 

Bake at 350°F for 30 minutes. 

Top with remaining prepared cheese product, sliced; continue baking until prepared cheese product begins to melt.

Great Substitute: Substitute OSCAR MAYER Beef Franks for OSCAR MAYER Wieners. from www.kraftfoods.com

JERK PASTE 
Makes 2 cups 

Jerk paste is to Jamaican wood pits what barbecue sauce is to American grills, or for that matter, what hot fudge sauce is to a girl's psyche: truth and soul, a way of life, a signature of its creator. Jerk, of course, has other connotations, and this smoldering paste does double duty when you're feeling a slow burn and want to wallow in it. -- From "Dressed to Grill" 

2 to 4 Scotch bonnet or habanero chilies, including seeds, quartered (see note) 
1 small yellow onion, quartered 
3 green onions (white and green parts), cut into 1-inch lengths 
4 quarter-size slices peeled fresh ginger 
3 cloves garlic 
1/2 cup packed coarsely chopped fresh cilantro 
2 tablespoons kosher salt 
1 tablespoon ground allspice 
1 tablespoon dried thyme 
1 tablespoon coarsely ground pepper 
1/4 cup firmly packed dark brown sugar 
1/4 cup fresh lime juice (2 medium) 
1/4 cup soy sauce 
2 tablespoons vegetable oil 

In a food processor fitted with the metal blade, combine the chilies, yellow onion, green onions, ginger, garlic and cilantro; process to a coarse paste. Add the salt, allspice, thyme, pepper and brown sugar; process until combined. Then add the lime juice, soy sauce and oil. Process until the mixture forms a paste. Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate up to 1 month. As a rule, foods should only marinate at room temperature up to 1 hour -- the maximum amount of time you should cry over any jerk; beyond this, refrigerate. 

Marinating times: whole chicken, 3 to 4 hours; chicken parts, 2 to 4 hours; pork chops or pork tenderloin, 2 to 4 hours; fish fillets or shrimp, 1 hour. Grill the coated foods as desired. 

Note: The oils from hot peppers permeate the skin of your hands. Absentmindedly touching your nose or eyes after handling the peppers is going to be more painful than the first lonely night. Get yourself some disposable surgical gloves -- just be sure to remove them before guests arrive so they don't get the wrong impression. From "Dressed to Grill" by Karen Brooks, Diane Morgan and Reed Darmon 

KEY LIME CHEESECAKE 
PHILADELPHIA(r) 3-STEP(r) 
Serves: 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1/2 cup sugar 
2 Tbsp. fresh lime juice 
1 tsp. grated lime peel 
1/2 tsp. vanilla 
2 eggs 
1 HONEY MAID Graham Pie Crust (6 oz.) 

Mix cream cheese, sugar, juice, peel and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Special Extra: Garnish with thawed COOL WHIP Whipped Topping and lime slices. 
from www.kraftfoods.com



LEMONADE STAND PIE 
Serves: 8

1 can (6 oz.) frozen lemonade concentrate or pink lemonade concentrate, partially thawed 
1 pint (2 cups) vanilla ice cream, softened 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 
1 HONEY MAID Graham Pie Crust (6 oz.) 

Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. 

Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired. Store leftover pie in freezer.

Great Substitute: Substitute 1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix and 1/2 cup water for lemonade concentrate; stir to dissolve. 
from www.kraftfoods.com

LUSCIOUS BUTTERSCOTCH YAMS 

6 medium yams or sweet potatoes (about 3 lb), cooked, peeled and quartered, 
or 3 cans (17 oz each) yams, drained
1/2 cup Karo(r) light or dark corn syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy or whipping cream
2 tablespoons margarine or butter
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon

1. Place yams in 13 x 9 x 2-inch baking dish. Bake in 325°F oven 15 minutes. 

2. In small saucepan combine corn syrup, brown sugar, cream, margarine, salt and cinnamon. Stirring constantly, bring to boil and boil 5 minutes. Pour over yams. 

3. Basting frequently, bake 15 minutes longer.
http://brands.bestfoods.com/scripts/recipe2.asp?id=4482&wsite=5




MARINATED PORK CHOPS
WITH GRILLED VEGETABLES 
Serves: 4

1 cup KRAFT House Italian Dressing 
1/4 cup GREY POUPON Dijon Mustard 
4 bone-in or boneless pork chops, 1/2 inch thick 
Red and yellow peppers, cut lengthwise into wedges 
Diagonally sliced zucchini 

Mix dressing and mustard. Reserve 1/2 cup of the dressing mixture. Pierce both sides of each chop several times with fork; place in shallow dish or zipper-style plastic bag. Pour remaining dressing mixture over chops; cover. 

Refrigerate 15 minutes to marinate. Drain; discard dressing mixture. 

Place chops and vegetables on grill over medium coals. Grill 7 to 8 minutes on each side or until chops are cooked through (170°F), brushing occasionally with reserved 1/2 cup dressing mixture.

Note: When grilling, use tongs or a spatula to turn meats on the cooking grate. A fork pierces the meat and causes precious natural juices to be lost. 
from www.kraftfoods.com

MARINATED STEAK 

1/4 cup Karo(r) Light or Dark Corn Syrup
2 Tbsp Mazola(r) Oil
1 tsp ground cumin
1 tsp salt
2 cloves garlic, minced
1 (1 1/2 lb) beef flank steak

Salsa Glaze

1. In 12 x 8-inch baking dish stir corn syrup, oil, cumin, salt and garlic until blended. Add flank steak, turning to coat. Let stand at room temperature no longer than 30 minutes or cover and refrigerate several hours or overnight.

2. Preheat broiler or grill. Broil steak about 6 minutes on each side for rare, or until desired doneness.

3. Slice thinly across grain of meat. Serve with Salsa Glaze.
http://brands.bestfoods.com/karo/recipe.asp?wsite=5


SALSA GLAZE 

1 jar (12 oz) thick and chunky mild salsa (about 1 1/3 cups)
1/2 cup Karo(r) Light or Dark Corn Syrup
1 Tbsp chopped cilantro

1. In 2-quart saucepan combine salsa and corn syrup. Stirring frequently, bring to boil over medium-high heat.

2. Reduce heat to medium and boil gently until slightly thickened, 8 to 10 minutes. Stir in cilantro.

3. Serve over grilled or broiled steak, pork or chicken. http://brands.bestfoods.com/karo/recipe.asp?wsite=5

MEAT AND POTATOES DINNER 

4 medium potatoes, peeled, thinly sliced (4 cups) 
1 bottle (10 oz.) A.1. Original Steak Sauce, divided 
2 lb. ground beef 
1 cup seasoned dry bread crumbs 
2/3 cup chopped onion 
1 cup KRAFT Shredded Cheddar Cheese 

Layer potatoes in bottom of lightly greased 9-inch square baking pan; set aside. Reserve 2 Tbsp. of steak sauce.

Mix meat, remaining steak sauce, bread crumbs and onion in large bowl. Evenly spread meat mixture over potatoes; pressing firmly. Brush with reserved steak sauce. 

Bake at 350°F for 1 hour and 15 minutes or until cooked through. Sprinkle with cheese during last 5 minutes of baking. Let stand 10 minutes before serving.

Great Substitute: Substitute KRAFT Shredded Colby/Monterey Jack Cheese for KRAFT Shredded Cheddar Cheese. From www.kraftfoods.com

MEAT PATTIES 
Keftethes

1 lb. ground beef 
1 egg, slightly beaten 
1/4 lb. bread crumbs 
1/2 cup water 
2 onions, chopped 
2 tablespoons butter 
2 teaspoons salt 
1/2 teaspoon pepper 
1 tablespoon vinegar 
1 teaspoon oregano (mint or parsley) 
1/2 cup flour 
1/2 cup extra virgin olive oil

Mix together ground beef, egg, bread crumbs and water. In 2 tablespoons butter, sauté chopped onions until they become transparent. Add to meat mixture with salt, pepper, vinegar, oregano, chopped parsley, or mint. Mix well. Cover and refrigerate 1 hour. Shape into 18-20 patties. Roll lightly in flour. Fry in very hot extra virgin olive oil until brown. Serve with fried or mashed potatoes and salad.
from Kaskoutas Village Gourmet

MEATLOAF 

1 lb. ground beef 
1 egg, beaten 
1/2 cup NABISCO CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10- 
minute cook time), uncooked 
1/4 cup catsup, divided 
1/4 cup finely chopped onion 
2 Tbsp. water 
3/4 tsp. salt 

Heat oven to 350°F. 

Mix beef, egg, cereal, 2 Tbsp. of the catsup, onion, water and salt in large bowl. Shape into loaf in greased shallow baking dish. 

Bake 35 minutes. Spread remaining catsup over loaf to glaze. Bake 15 minutes longer or until cooked through.

Special Extra: Use leftover Meatloaf to make great sandwiches the next day. 
from www.kraftfoods.com

MOUSAKA

11/2 lbs. potatoes 
1 cup olive oil 
11/2 lbs. ground beef 
1 finely chopped onion 
1 minced garlic 
11/2 lbs. aubergine (eggplant) 
2 tablespoons butter 
3 tomatoes, peeled and chopped 
2 teaspoons salt 
dash of pepper 
2 tablespoons bread crumbs, toasted 
3 eggs 
parsley 
1/2 lb. cottage cheese 
1/2 cup Kefalotiri cheese (hard cheese made with sheep's or goat's milk)
Béchamel Sauce

Cut aubergines into ? inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes.

Sauté the meat, onion, and garlic in the butter. Add tomatoes, salt, and pepper. Over a low heat, cover pan and cook for 30 minutes. Remove from heat and add bread crumbs, 1 beaten egg and chopped parsley.

Prepare Béchamel Sauce (which see); add remaining eggs and cheeses.

Butter a baking dish and sprinkle with bread crumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with béchamel sauce and bake. from Kaskoutas Village Gourmet

BÉCHAMEL OR WHITE SAUCE 
Saltsa Bechamel

4 tablespoons butter 
6 tablespoons flour 
1 teaspoon salt 
1/4 teaspoon freshly ground pepper
dash of nutmeg (optional) 
2 cups milk

In a heavy sauce pan, melt butter over a low heat; add flour, salt, pepper, and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. 
With eggs: When sauce is thick, remove from heat and gradually add 2 eggs, slightly beaten, stirring constantly. from Kaskoutas Village Gourmet








MUSSELS OR SHRIMP IN WHITE WINE 
Saganaki

1/4 cup extra virgin olive oil 
1 tablespoon chives chopped 
2 lbs. shrimp, peeled and 1 lb. shucked mussels
(You may substitute clams, lobster, crab, crayfish, squid, sea urchins, etc.)
1 cup white wine 
1 teaspoon Dijon mustard 
1/2 teaspoon chili pepper 
11/2 cups chopped parsley 
1/2 cup water or fish stock
2 - 3 tablespoons juice lemon 
3/4 cup feta cheese, crumbled
salt

In a deep iron skillet, heat the extra virgin olive oil and sauté the chives for 2 minutes. Add the mussels and shrimp. Cook for 1 minute. Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock. Cook for about 3 minutes, then add the lemon juice, feta cheese, and the rest of the parsley. Do not stir, but shake the pan to distribute the ingredients evenly. Remove from heat, taste, and add salt if needed.

Let cool to just warm, and serve with steamed rice and salad.

Note: You may use only shrimp, only mussels, etc., only one type of seafood, rather than an assortment within the same dish.
from Kaskoutas Village Gourmet

NORTHWEST CHEESECAKE SUPREME 
Serves: 12

1 cup HONEY MAID Graham Cracker Crumbs 
3 Tbsp. sugar 
3 Tbsp. butter or margarine, melted 

filling:
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup sugar 
3 Tbsp. flour 
1 Tbsp. vanilla 
1 cup BREAKSTONE'S or KNUDSEN Sour Cream 
4 eggs 
1 can (21 oz.) cherry pie filling 

Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.) 

Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over crust. 

Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. From Kraft Kitchens

Great Substitute: For a lemon-flavored cheesecake, reduce vanilla to 1 teaspoon and add 1 tablespoon lemon juice and 2 teaspoons grated lemon peel with vanilla. 

ORANGE GLAZED PORK CHOPS 
Serves: 4

3 cups STOVE TOP Stuffing Mix for Chicken in the Canister 
1-1/4 cups hot water 
3 Tbsp. margarine, cut up 
1 can (11 oz.) mandarin orange segments, drained, chopped 
4 pork chops, 1/2 inch thick 
1/3 cup orange marmalade 
1 Tbsp. GREY POUPON Dijon Mustard 

Stir stuffing mix, hot water, margarine and oranges just until moistened; set aside.

Spoon stuffing mixture into 12x8-inch baking dish; top with chops. Spread combined marmalade and mustard over chops. 

Bake at 375°F for 40 minutes or until chops are cooked through. Makes 4 servings.

Special Extra: Garnish pork chops with thin slices of fresh oranges before serving. from www.kraftfoods.com





ORANGE ORIENTAL SESAME BEEF STIR-FRY 
Serves: 4

1 envelope GOOD SEASONS Oriental Sesame Salad Dressing Mix 
1/2 cup oil 
1/4 cup orange juice 
2 Tbsp. soy sauce 
1 Tbsp. grated orange peel 
1 clove garlic, minced 
1 lb. lean boneless beef sirloin steak, cut into strips 
5 cups cut-up fresh vegetables 
Hot cooked MINUTE White Rice 

Mix salad dressing mix, oil, juice, soy sauce, peel and garlic until well blended.

Heat 1 tablespoon of the dressing mixture in large skillet on medium heat. Add beef; cook and stir until cooked through. Add vegetables and remaining dressing mixture; cook and stir until vegetables are tender-crisp. Serve over rice.

Great Substitute: Substitute 1 pkg. (16 oz.) frozen mixed vegetables, thawed, for 5 cups cut-up fresh vegetables. from www.kraftfoods.com

OVEN ROASTED HALIBUT STEAKS 
Makes 2 servings 

2 halibut steaks or fillets, 6 to 8 ounces each 
Salt and pepper 
2 tablespoons margarine or butter 
2 tablespoons nonfat sour cream or yogurt 
Juice of 1/2 lemon (1 to 2 tablespoons) 
Onion, sliced into 2 thin rings 
Lemon, sliced into 2 thin rings 
1 tablespoon chopped fresh dill 

Preheat the oven to 350 degrees. 

Wash the halibut and pat dry. Sprinkle with salt and pepper. 

Melt margarine and add sour cream and lemon juice. Whisk until smooth. Drizzle over halibut pieces (just a tablespoon or so; you don't want too much.) 

Place onion and lemon slices on top of halibut. Sprinkle with dill. 

Bake 30 minutes or until cooked through, when fish flakes easily with a fork. 


PECAN STICKY BUNS 

1/2 cup firmly packed light brown sugar
1/2 cup Karo(r) Light or Dark Corn Syrup
1/4 cup (1/2 stick) Mazola(r) Margarine or butter
1 cup pecans, coarsely chopped
1/2 cup packed light brown sugar
1 tsp cinnamon
2 loaves (1 lb each) frozen bread dough, thawed
2 Tbsp Mazola(r) Margarine or butter, melted

1. In small saucepan over low heat, stir brown sugar, corn syrup and margarine until smooth. Pour into 13 x 9 x 2-inch baking pan. Sprinkle with pecans; set aside.

2. Combine brown sugar and cinnamon; set aside

3. Press loaves together. On lightly floured work surface, roll to a 20 x 12-inch rectangle. Brush dough with 2 tablespoons melted margarine; sprinkle with brown sugar mixture. Starting from a long side, roll up jelly-roll fashion. Pinch seam to seal. Cut into 15 slices. Place cut-side up in prepared pan. Cover tightly. Refrigerate 2 to 24 hours 

4. Remove pan from refrigerator; uncover and let stand at room temperature 10 minutes. Preheat oven to 375ºF. Bake 28 to 30 minutes or until tops are browned. Invert onto serving tray. Serve warm or cool completely.
http://brands.bestfoods.com/karo/recipe.asp?wsite=5

PEPPERCORN VEGETABLE DIP OR DRESSING

2 cups mayonnaise 
3/4 cup milk (few more tbsp if you're making dressing)
1/4 cup grated parmesan cheese 
1 to 2 tablespoons freshly ground pepper (it's more fun to use a blend of 
peppercorns if you have some on hand, OR black peppercorns) 
1 tablespoon cider vinegar 
1 teaspoon lemon juice 
1 teaspoon minced onion 
1 teaspoon garlic salt 
Dash of Tabasco 
Dash of Worcestershire sauce 

Whisk mayonnaise, milk, parmesan cheese, pepper, vinegar, lemon juice, minced onion, garlic salt, Tabasco and Worcestershire sauce until well-combined. Chill at least 1 hour before serving. 

Note: To serve as a dressing, thin the dip to desired consistency with a few more tablespoons of milk. -- From "Just a Matter of Thyme" by Roxie Kelley, Shelley Reeves Smith, Among Friends 

THE PERFECT WHITE BREAD MIX IN A JAR

To make mix:
2 tablespoons Sugar
2 teaspoons Salt
3 1/2 cups Flour
1 tablespoon Active Dry Yeast -- (1 package)

Add to make bread:
1 1/4 cups Milk, 1% low-fat -- scalded
1 1/2 tablespoons Vegetable Shortening

Using a large spoon, transfer flour into a one quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you fill jar to make flour fit in jar. Place salt and sugar in a small zip baggie and set with un-opened yeast packet on top of flour mixture, and screw lid onto jar. Plan to store this mix in a cool, dry place OR in your refrigerator or freezer to protect yeast spores & discourage weevil. Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach the following directions:

The Perfect White Bread

Remove Salt/Sugar & Yeast packets from jar and set aside. In a small saucepan, scald 1 1/4 cups Milk, then add 1 1/2 Tbsp. Vegetable Shortening, and contents of Salt/Sugar packet. Set aside until warm (105 - 110 degrees F). Sprinkle yeast onto warm mixture and stir to dissolve. Add 2 cups of flour from jar to mixture and mix with electric beaters until smooth (about 2 minutes), scraping bowl often. Let rise, covered for 45 minutes in a warm place.

Gradually add one cup of flour from jar to batter, mixing to make a soft dough. Turn onto a floured surface and using the remaining flour from the jar, mix in as needed to keep dough from sticking, and knead for 12 - 15 minutes. Place in a lightly greased bowl, then turn over to grease the top. Cover, and let rise in a warm place for 20 minutes. Knead in bowl 20 times, then turn over and knead for 2 minutes. Let rise 20 minutes again. Repeat same kneading process one more time, then turn onto a floured surface and let raise for 20 more minutes. Shape dough into a loaf and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let rise until double (45 minutes). Bake at 350 degrees F for 45 - 50 minutes or until loaf sounds hollow when tapped. Cool out of pan on a cooling rack. Copyright: "(C)1999, Kaylin White/Real Food for Real People"

PINEAPPLE BEEF STIR FRY 
Serves: 4

(1 lb.) beef flank steak, cut into strips 
1/2 cup A.1. Original Steak Sauce 
1 Tbsp. cornstarch 
2 Tbsp. oil 
1 can (8 oz.) pineapple chunks, drained, reserving 1/3 cup juice 
1/2 cup chopped green onions 
Hot cooked MINUTE White Rice (or regular rice)

Mix meat, steak sauce and cornstarch until well coated. Drain meat, reserving steak sauce mixture.

Cook and stir meat strips in hot oil in large skillet for 3 to 4 minutes.

Add pineapple chunks, onion, reserved pineapple juice and steak sauce mixture; bring to boil. Reduce heat; simmer 1 minute. Serve over rice.
Great Substitute: Substitute boneless top sirloin steak for flank steak. 
from www.kraftfoods.com

PORK CHOP AND APPLE CASSEROLE 
Serves: 8

1/3 cup sugar 
2 Tbsp. flour 
1/4 tsp. ground cinnamon 
1/8 tsp. ground nutmeg 
4 cups sliced tart apples 
8 pork chops, 1/2 inch thick 
1 packet SHAKE 'N BAKE Original Pork Seasoned Coating Mix 

Mix sugar, flour, cinnamon and nutmeg in large bowl. Add apples; toss to coat. Spoon into greased 13x9-inch baking dish. 

Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place chops in single layer over apples. 

Bake at 425°F for 35 minutes or until chops are cooked through.

Special Extra: Toss 1/4 cup sweetened dried cranberries with apples and flour mixture. 

from www.kraftfoods.com


PORK CHOP AND APPLE RICE SKILLET 
Serves: 4

2 Tbsp. butter or margarine 
4 pork chops, 3/4 inch thick 
1-1/4 cups water 
1 cup applesauce 
1 red or green apple, chopped 
1/2 tsp. ground cinnamon 
1/2 tsp. salt 
2 cups MINUTE Brown Rice, uncooked 

Melt butter in large nonstick skillet on medium-high heat. Add chops; cook 5 minutes on each side or until cooked through. Remove chops from skillet.

Add water, applesauce, apple and seasonings to skillet; stir. Bring to boil.

Stir in rice. Top with chops; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.

Food Fact: Certain flavors go extremely well with pork. Pair pork chops or roasts with the flavors of thyme, sage, bay leaves, garlic, mustard, apples and prunes. 

PORK CHOPS WITH GLAZED APPLE AND ONIONS 
Serves: 4

4 pork loin chops, cut 3/4 inch thick 
2 tsp. vegetable oil 
1 medium onion, thinly sliced 
1 large apple, sliced 
1/2 cup GREY POUPON Honey Mustard 
1/4 cup apple juice 
fresh parsley, chopped, for garnish (optional) 

Brown chops in oil in large skillet, on medium-high heat. Reduce heat to medium; cook about 5 to 10 minutes or until cooked through. Remove chops to serving platter; keep warm.

Cook onion and apple in pan drippings in same skillet on medium-high heat for 8 to 10 minutes or until tender, stirring occasionally. 

Stir in mustard and apple juice; heat thoroughly. Spoon sauce over chops.

from www.kraftfoods.com


PORK FRIED RICE 
15 Minute 
Serves: 4

1 Tbsp. oil 
1 lb. boneless pork tenderloin, cut into bite-size pieces 
1 chicken bouillon cube 
2 cups water 
3 Tbsp. soy sauce 
2 cups frozen vegetable blend (such as peas and carrots) 
2 cups MINUTE White Rice, uncooked 
2 eggs, scrambled and cut into small dice [] Spike's optional addition [] 

Heat oil in large skillet. Add pork; cook and stir 5 minutes. 

Add bouillon cube, water, soy sauce and vegetables; stir. Bring to a boil. 

Stir in rice; cover. Cook on low heat 5 minutes or until cooked through. Fluff with fork. [] Add the scrambled eggs at this time, if desired. []

Great Substitute: Substitute boneless pork chops or boneless skinless chicken breasts for pork tenderloins. from www.kraftfoods.com

QUICK AND HEARTY BUCKAROO BEANS 
Serves: 8

1 pkg. (16 oz.) OSCAR MAYER Bacon 
1 lb. lean ground beef 
1 medium onion, chopped 
2 cans (16 oz. each) baked beans 
1/3 cup firmly packed brown sugar 
2 Tbsp. vinegar 
1 Tbsp. BULL'S-EYE Original Barbecue Sauce 
1 clove garlic, chopped 

Cook bacon until crisp in large skillet; drain and set aside. Brown meat and onion in same skillet on medium heat; drain. Add beans, brown sugar, vinegar, barbecue sauce and garlic. 

Simmer 10 minutes. Stir in bacon; heat thoroughly.

Great Substitute: Substitute 1 can (2.8 oz.) OSCAR MAYER Real Bacon Pieces or 1 can (3.0 oz.) OSCAR MAYER Real Bacon Bits for cooked OSCAR MAYER Bacon. 

from www.kraftfoods.com
SALSA GLAZE 

1 jar (12 oz) thick and chunky mild salsa (about 1 1/3 cups)
1/2 cup Karo(r) Light or Dark Corn Syrup
1 Tbsp chopped cilantro

1. In 2-quart saucepan combine salsa and corn syrup. Stirring frequently, bring to boil over medium-high heat.

2. Reduce heat to medium and boil gently until slightly thickened, 8 to 10 minutes. Stir in cilantro.

3. Serve over grilled or broiled steak, pork or chicken.
http://brands.bestfoods.com/karo/recipe.asp?wsite=5

SHEET HEART CAKE

2-1/2 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening
3/4 cup milk
1/4 cup Maraschino cherry Juice
1 teaspoon vanilla
2 teaspoons Almond Extract
4 egg whites, unbeaten
18 Maraschino Cherries, well drained and very finely chopped
1/2 cup walnuts, finely chopped

Sift flour, sugar, baking powder, and salt into mixing bowl, mix in shortening.
(No Creaming) Combine milk and Juice. Add 3/4 cup of this liquid; add vanilla and almond extracts. Beat about 200 strokes with spoon or beat 2 minutes with mixer. Scrape bowl and Add remaining liquid and egg whites. Beat 200 strokes or beat 2 minutes with mixer. Add cherries and nuts; blend well. Bake at 375 degrees for 20 to 25 minutes or until it tests done. Frost with 7-minute frosting.

SMOKED TURKEY CLUB SALAD 
Serves: 4

1 pkg. (10 oz.) mixed salad greens 
3/4 lb. (5.5 oz.) Louis Rich Carving Board Smoked Turkey Breast, cut into strips 
1 tomato, chopped 
1/2 cup OSCAR MAYER Real Bacon Recipe Pieces or Bits 
1 cup KRAFT Finely Shredded Sharp Cheddar Cheese 
KRAFT Dressing, any variety 
Place greens on large platter. 

Top with turkey and tomato; sprinkle with bacon and cheese. 

Serve with dressing.

Great Substitute: Substitute 8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled, for bacon pieces. from www.kraftfoods.com

STRAWBERRY MARGARITAS 
Makes 2 servings 

This vibrant strawberry margarita will similarly tantalize your guests: The sweet and tart flavor of fresh, ripe strawberries is complemented by a bright silver tequila laced with both Grand Marnier and Cointreau. 

1 cup frozen or fresh ripe strawberries 
3 ounces premium silver tequila, or strawberry-infused tequila (1/4 cup plus 2 
Tablespoons) 
3/4 ounce fresh lime juice (41/2 teaspoons) 
1/2 ounce Grand Marnier liqueur (1 tablespoon) 
1/2 ounce Cointreau liqueur (1 tablespoon) 
1/2 ounce or more simple syrup (1 tablespoon; optional; see note) 
Small handful ice 

Garnishes: Sparkling sugar crystals to frost rims; a plump strawberry for each glass, and/or twists of orange peel, flower blossoms 

Blend strawberries, tequila, lime juice, Grand Marnier, Cointreau and simple syrup with ice in a blender until thick and slushy. Add more lime juice or syrup as needed. Pour into chilled glasses, garnish and serve immediately. 

Note: To make simple syrup, dissolve 2 cups granulated sugar in 1 cup water for 5 minutes in a small heavy saucepan. Bring the mixture to a slow boil; reduce the heat and simmer for 3 to 4 minutes, stirring gently. Let cool; pour into a glass bottle. Keep refrigerated. -- From "Tequila!" by Lucinda Hutson 

STUFFED GRAPEVINE LEAVES 
WITH EGG AND LEMON SAUCE 

1/2 lb. fresh or 1 - 15 oz. can grapevine leaves 
1 ? lbs. ground beef 
1/2 cup rice 
1 finely chopped onion 
2 teaspoons salt 
1/2 teaspoon pepper 
and dill, chopped parsley 
2 tablespoons olive oil 
1/4 cup water 
? cup butter 
1 recipe for: Egg and Lemon Sauce (which see)

Blanch fresh vine leaves, rinse in cold water and drain. If using canned vine leaves rinse in warm water and drain. Mix ground beef and remaining ingredients, except butter and egg and lemon sauce. Place a spoonful of the filling on the stalk end of the leaf (being sure the shiny side is face down), fold over sides and roll up lightly to make a little roll, about 2 inches long and ? inches wide. Continue until all the filling is used. Place "dolmathakia" closely together in layers in a saucepan. Add butter and 3 cups boiling water. 

Put a plate atop the "dolmathakia" to prevent them from unrolling. Cover and cook over a very low heat for about an hour or until the water is absorbed. 

Serve hot with Egg and Lemon Sauce. from Kaskoutas Village Gourmet

EGG AND LEMON SAUCE 
Avgholemono

3 eggs 
1 lemon, squeezed
1 cup of boiling chicken stock

Beat eggs with the lemon juice. Add the hot stock gradually to the egg mixture (a small amount at a time) stirring constantly. Stir sauce into a soup or stew and heat gently, stirring until it thickens. Do not allow to boil or the sauce will curdle.

Note: Egg and Lemon Sauce (Avgholemono) is used as an accompaniment 
to many Greek dishes. from Kaskoutas Village Gourmet

TAMARIND GINGER DIP 
Makes 21/4 cups 

2 cups plain yogurt 
1 shallot, sliced 
2 green onions, sliced 
2 teaspoons grated fresh ginger 
6 tablespoons mayonnaise 
1/4 cup Laxmi tamarind concentrate 
2 teaspoons fish sauce 
Salt and freshly ground black pepper, to taste 

Place yogurt in a cheesecloth or coffee-filter-lined sieve set over a bowl. Refrigerate for 4 hours. 

Place shallot, green onion and ginger in bowl of a food processor and pulse until finely chopped. Add drained yogurt, mayonnaise, tamarind concentrate and fish sauce and pulse to combine. Season to taste with salt and pepper. Serve with crackers or vegetables. 

Note: Tamarind concentrate is available at Asian and Indian markets. 

TOMATO MEAT SAUCE 
Saltsa Tomata Me Kima

1/2 cup extra virgin olive oil 
1 small onion, finely chopped 
1 clove crushed garlic 
1 lb. ground beef 
salt and freshly ground pepper
1/2 cup red wine 
1 can tomatoes 
chopped parsley

Heat butter or oil in iron skillet. Sauté the onion and garlic until soft. Add meat, salt, and pepper and stir for several minutes. Add wine, tomatoes, and parsley. Simmer for 1 hour or until sauce has thickened. Serve with pasta or spaghetti.
from Kaskoutas Village Gourmet

TOMATO SAUCE 
Saltsa Tomata

1/2 cup extra virgin olive oil 
2 cloves garlic, chopped
3 tablespoons parsley, chopped 
2 lbs. fresh tomatoes, peeled and sliced 
11/2 teaspoon salt 
1/4 teaspoon freshly ground pepper 
1 tablespoon sugar 
1/4 teaspoon dried basil (optional)

Heat the oil in a saucepan; add garlic and parsley. Cook slowly for 3 minutes. Add remaining ingredients. Cover and cook over a very slow heat for about 45 minutes or until thick. from Kaskoutas Village Gourmet




VEAL STEW WITH ONIONS 
Stifatho

2 lbs. lean veal stew meat
1/2 cup extra virgin olive oil 
salt and pepper 
1 chopped onion 
2 cups tomato juice 
4 tablespoons vinegar 
1/2 cup red wine 
1 bay leaf 
2 lbs. pearl onions
2 cloves garlic, chopped 
1/2 cup butter 
chopped parsley

In heavy flameproof casserole, brown meat in extra virgin olive oil over a medium heat; season with salt and pepper. Add chopped onion, and sauté until soft. Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender. 

In the meantime, cover pearl onions with boiling water. Allow water to cool. Then peel onions and cut a small cross in the root end of each one to prevent them from bursting. Heat butter in a saucepan. Add onions, garlic, 1 cup water, and salt. Cook covered until just tender. Add them and parsley to the meat. Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft. from Kaskoutas Village Gourmet

VEGETABLE BEEF AND RICE SKILLET DINNER 
Serves: 4

1 lb. ground beef 
1 small onion, chopped 
1 can (14-1/2 oz.) diced tomatoes, undrained 
1 can (10-1/2 oz.) CAMPBELL'S Condensed Beef Broth (1-1/3 cups) 
1 cup frozen mixed vegetables, thawed 
2 cups MINUTE White Rice, uncooked 
3/4 cup KRAFT 100% Grated Parmesan Cheese 

Brown meat with onion in large skillet on medium-high heat; drain.

Add tomatoes, broth and vegetables; stir. Bring to boil.

Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes. Sprinkle with additional Parmesan cheese, if desired.

Safe Food Handling: Be sure to thaw ground beef safely. Keep the meat wrapped and thaw it on the bottom shelf of the refrigerator, not on the countertop. 

from www.kraftfoods.com