Beef Teriyaki

1. 1 lb. beef sirloin steak, cut into thin strips
2. 1 tbsp. oil
3. 3 cups frozen stir-fry vegetables, thawed
4. 3/4 cup bottled teriyaki stir-fry sauce
5. Cooked rice

Cook and stir beef in hot oil in skillet for 5 minutes. Add vegetables and sauce. Simmer on low for 4 minutes. Serve over rice.

Creamy Baked Chicken

1. 4 boneless, skinless chicken breasts
2. 1 (10 3/4 oz) can cream of chicken soup
3. 1 (8 oz) carton plain yogurt
4. 1 cup stuffing mix, crushed

Place chicken breasts in baking dish. Spread soup over chicken, then yogurt. Sprinkle stuffing mix over mixture. Bake at 350° for 60 minutes.Makes 4 servings.

One & One Casserole

1. 1 lb. ground beef
2. 1 envelope Beefy Onion Soup Mix
3. 1 can cream of mushroom soup
4. 1 can water (fill soup can with water)
5. 1 cup uncoooked white rice

Crumble ground beef (incooked) into bottom of lightly buttered casserole dish. Combine all other ingredients together then pour over beef. Cover and bake at 350 for one hour!

Hamburger Goulash

1. 1lb hamburger meat
2. 1 bay leaf
3. 1 can chopped tomatoes
4. 1 med box macoroni noodles
5. 1/2 onion coarsly chopped

Brown hamburger meat, season with salt, pepper & garlic powder. Add macoroni and whole can chopped tomatoes with juice adn 1-2 bay leaves. Add 1/2 cup water.Cover and cook til noodles are tender.

Easy Blackened Chicken

1. 4 skinless, boneless chicken breast fillets
2. 3 tbsp butter
3. 1 tsp black pepper

Rub chicken with black pepper and melt butter in large skillet. Cook chicken approx 10 mins on each side, until darkly browned on both sides. If using over salad or pasta, cut cooked chicken into small chunks. Serve hot.

Baked Salmon

1. 1 large salmon fillet
2. 2 tbsp lemon juice
3. 1 tbsp dried dill weed

Preheat oven to 450 degrees. Spray 2 large pieces of aluminum foil with nonstick spray and use one sheet of foil to line a 9x13 baking dish.2. Place salmon filet on aluminum foil. sprinkle with lemon juice (more than 2tbsp if you have a really large filet of salmon, you want enough to get some on the entire piece of fish) and then sprinkle with dill weed. Place 2nd sheet of foil over salmon and pinch foil sheets together to make a seal around fish. Bake 40-45 minutes until fish flakes easily (salmon remains pink after being cooked, so don't use color as a guide for whether it's done).

Picnic Drumsticks

1. 1/3 cup butter, melted
2. 1 cup crushed saltine crackers
3. 2 Tbsp. dry onion soup mix
4. 8 chicken drumsticks

Preheat oven to 350 degrees. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture. Place remaining butter in 13x9" baking pan, then top with coated chicken legs. Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked. You can serve these with sour cream and salsa for dipping if desired. 8 servings

Pina Colada Dip

1. 8 oz. can crushed pineapple, undrained
2. 3 oz. pkg. instant coconut pudding and pie filling mix
3. 3/4 cup whole milk
4. 1/2 cup sour cream

In food processor or blender, combine all ingredients. Blend or process for 30 seconds. Cover and refrigerate several hours to blend flavors. Serve with fresh fruit for dipping. Serves 20

Mini Focaccia

1. 11 oz. can refrigerated soft breadstick dough
2. 2 Tbsp. olive oil
3. 1/4 cup grated Parmesan cheese
4. 2 tsp. dried Italian seasoning

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper. Remove dough from can and separate into 8 coils, but do not unroll. Place on prepared pans and press each coil of dough into a 5" circle. Drizzle with olive oil. Combine cheese and seasoning and mix well. Sprinkle over each coil. Bake at 375 degrees for 8-14 minutes until golden brown. Remove from cookie sheets immediately. 8 servings

Creamy Fruit Tartlets

1. 20 oz. pkg. refrigerated sugar cookie dough or your own slice and bake cookies
2. 6 oz. carton orange yogurt
3. 3 oz. pkg. cream cheese, softened
4. Fresh fruit (strawberries, peaches, grapes, kiwi, pineapple, blueberries)

Slice and bake cookies as directed on package or in recipe. Cool cookies completely on a wire rack. In a small bowl, mix yogurt and cream cheese and beat until smooth. Chill for 1-2 hours to firm and blend flavors.

When ready to eat, spoon some of the cream cheese mixture on cooled cookies and top with fresh fruit. Serve immediately. 24 tartlets

Grilled Nacho Cheeseburgers

1. 4 frozen ground beef patties
2. 1/2 tsp. garlic pepper seasoning blend
3. 1/3 cup spicy nacho cheese sauce
4. 4 hamburger buns, split

Prepare and heat grill. Sprinkle one side of each frozen patty with garlic pepper. Place on grill, cover, and cook patties, peppered sides up, 4-5" from medium coals for 12-15 minutes, turning once, until no longer pink in center.

Place split hamburger buns, cut side down, on grill for about 1-2 minutes. Divide cheese sauce among patties. Cover and grill until cheese begins to melt, about 1 minute. Serve on toasted buns. 4 servings

Pesto Chicken Packets

1. 4 boneless, skinless chicken breasts
2. 8 plum tomatoes, sliced 1/2" thick
3. 2 cups frozen asparagus pieces
4. 1/2 cup basil pesto
5. 2 Tbsp. mayonnaise

Heat grill. Place 1 chicken breast half on 18x12" sheet of heavy duty foil. Divide tomatoes and asparagus over chicken. In small bowl, combine pesto with mayonnaise. Divide this mixture over food on each sheet.

Fold foil over chicken and seal edges, using double fold method.

Cover and grill packets 6" from medium coals for 25-30 minutes or until chicken is no longer pink in center.

You can also bake the packets in a preheated 450 degrees oven for 20-30 minutes or until done. 4 servings

Waldorf Chicken Salad Sandwich

1. 4 Kaiser rolls, cut in half
2. 1 cup deli chicken salad
3. 12 very thin apple slices
4. 4 slices Cheddar cheese

Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the kaiser rolls with a thin layered of softened butter before making the sandwiches, if you'd like.) 4 servings

Dutch Pancake

1. 3 eggs
2. 1/4 tsp. salt
3. 1/2 cup milk
4. 1/2 cup flour
5. 2 Tbsp. butter

In medium bowl, beat eggs until light colored and thick. Add salt, flour and milk and beat well to combine. Spread butter in 10" pie plate, coating all sides and pour in batter. Bake at 425 degrees for 20 minutes. The pancake should be brown at this time, but if it isn't, reduce heat to 350 degrees and bake 5-10 minutes longer until brown. Serves 2-3

Pesto Pasta

1. 1 lb. uncooked linguine pasta
2. 12-oz. container refrigerated basil pesto
3. 2 cups grape tomatoes
4. 1/2 cup grated Parmesan cheese

Cook pasta as directed on package; drain and return to pot. Stir in basil pesto, tossing gently over low heat until pasta is coated. Add grape tomatoes and toss for 1 minute. Sprinkle with cheese and serve. 4 servings

Apple Pork Chops

1. 4 (3/4" thick) boneless pork chops
2. 1 apple, peeled and chopped
3. 2 Tbsp. butter
4. 3 Tbsp. brown sugar

Preheat oven to 350 degrees F. Place pork chops in baking dish and sprinkle with salt and pepper. (Don't peel and chop apple until pork chops have been in the oven for 25 minutes.) Cover dish and bake at 350 degrees F.

Hamburger Soup

1. 1 lb hamburger, browned and drained
2. 1 can Rotel tomatoes
3. 1 can kidney beans,drained
4. 1/2 cup chopped onion
5. 1 tsp each salt, pepper, chili pepper, oregano

Brown hamburger meat. Put all ingredients, including meat, into large pot, cover with water and simmer for 1 hour.

Peanuts con chile

1. 2 tablespoons vegetable oil
2. 2 cups raw or roasted peanuts, shelled and with skins removed
3. 1-1 1/2 teaspoons chile powder
4. 1/2 teaspoon salt

Heat the oil in a large skillet over medium heat and add the peanuts. Cook while stirring for 2 minutes. Drain the peanuts onto paper towels. Place in a bowl, add chile powder and salt, and toss well. Makes 4 servings.

Shepherd's Pie

• 1 lb. lean ground beef
• 1 onion, chopped
• 2 cups frozen mixed vegetables
• 10 oz. can cream of mushroom soup with roasted garlic
• 3 cups refrigerated mashed potatoes

Preheat oven to 375 degrees. In heavy skillet cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables and soup and cook until hot, about 4 minutes. Place in 9 inch pie plate. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling. 6 servings

Black Eyed Pea and Sausage Crockpot Soup

1. 2 cups dried black eyed peas, sorted, rinsed and drained
2. 1 lb. smoked turkey sausage
3. 4 carrots, chopped
4. 1 cup water
5. 3 (14 oz). cans low sodium beef broth

Cover peas with cold water and bring to a full, rolling boil. Cover and let stand for 2 hours. Drain peas and rinse. Cut turkey sausage into 1" chunks. Combine all ingredients in 3-4 quart crockpot, cover, and cook on low for 8-10 hours until peas are tender.

Crab Bisque

1. 10 oz. can condensed cream of potato soup
2. 8 oz. can stewed tomatoes with green peppers
3. 1/2 cup half and half
4. 1/2 cup frozen imitation crab (surimi) cut into 1/2" pieces
5. cayenne pepper to taste

Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes until thoroughly heated. Remove bay leaf before serving. 6 servings

Candied Pumpkin Seeds

1. 1 pound hulled pumpkin seeds, also called pepitas
2. 1 cup granulated sugar
3. 1 large egg white
4. 1/2 teaspoon ground cinnamon

Combine all ingredients in a large mixing bowl, stirring well to thoroughly combine. Spread mixture evenly onto a rimmed baking sheet.Bake pumpkinseeds for 30 minutes, stirring every 5 minutes. Remove baking sheet from oven and place on a rack to cool.

Sweet Mustard Halibut

1. 1 to 1-1/4-pounds fresh or frozen halibut steaks, cut 3/4 inch thick
2. 1/2 cup chunky salsa
3. 2 tablespoons honey
4. 2 tablespoons Dijon-style mustard

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Arrange fish in a shallow 2-quart baking dish. Bake, uncovered, in a 450 degree F oven until fish just flakes easily with a fork (allow 6 to 9 minutes per 1/2-inch thickness). Drain excess liquid from fish.

In a small bowl stir together the salsa and honey. Spread mustard over drained fish, then spoon salsa mixture atop mustard; bake for 2 to 3 minutes more or until mustard and salsa mixture are hot.

Makes 4 servings.

Warm Crockpot Crab Spread

1. 3/4 cup mayonnaise
2. 8 oz. pkg. cream cheese, softened
3. 2 Tbsp. apple juice
4. 1 onion, minced
5. 1 lb. lump crabmeat, picked over to remove cartilage and shell bits

Mix mayonnaise, cream cheese, and apple juice in medium bowl until blended. Place in 1 - 3 quart crockpot. Stir in onions and blend well. Gently stir in crabmeat. Cover crockpot and cook on LOW for 4 hours.

Dip will hold for up to 2 hours, stirring occasionally. 8 servings

Roasted Broccoli with Lemon

1. 4 cups broccoli florets
2. 1 tablespoon extra-virgin olive oil
3. 1/4 teaspoon salt
4. Freshly ground pepper
5. Lemon wedges

Preheat oven to 450 degrees F. Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

Leftover Turkey Casserole

1. 2 cups leftover cut up turkey
2. 1 cup frozen mixed vegetables
3. 1 can cream chicken soup
4. 1 box stuffing (prepared)

Spread turkey along bottom of pie plate. Place vegetables evenly on top of turkey. Spread can of soup over vegetables. Spread stuffing over top. Bake in 350 oven for about 30 min.

Ambrosia

1. 5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
2. 1 can (6 oz.) pineapple bits
3. 1 C. flaked coconut
4. 1/4 C. powdered sugar

In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate at least one hour.

Chicken Divan Casserole

1. 10 oz. pkg. frozen rice medley
2. 10 oz. pkg. frozen broccoli in butter sauce
3. 1 cup prepared alfredo sauce
4. 2 cups cooked cubed chicken
5. 1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. 4 servings

Crockpot Sweet and Sour Meatballs

1. 2 lbs. precooked frozen meatballs
2. 1 cup grape jelly
3. 2 cups cocktail sauce

Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot.

Turn heat to low until ready to serve, stirring occasionally. Serves 8-10.

Deviled Eggs

1. 6 hard cooked eggs
2. 1/4 tsp salt
3. 1/2 tsp dry mustard
4. 1/4 tsp pepper
5. 3 Tbsp mayonnaise

Cut peeled eggs lengthwise and scoop out yolk. Mix yolks with above ingredients and blend well. Fill whites with mixture, cover and refrigerate up to 24 hours.

Beefy Cornbread Casserole

1. 1 lb. ground beef
2. 1 can (about 15 oz.) red kidney beans, rinsed and drained
3. 1 can (10 1/4 oz.) Campbell's Beef Gravy
4. 1/2 cup barbecue sauce
5. 1 box (8 1/2 oz.) corn muffin mix

PREHEAT oven to 375°F. Cook beef in skillet until browned. Add beans, gravy and barbecue sauce. Pour into 2-qt. shallow baking dish.

PREPARE corn muffin mix according to pkg. directions. Drop by spoonfuls on top of beef mixture. Bake 25 to 30 min. or until top is golden brown and mixture is bubbling.

From: Campbell's Kitchen
Prep: 10 minutesCook: 40 minutes
Serves: 4

Roast Beef and Horseradish Mayonnaise Tea Sandwiches

1. 2 Tbs. mayonnaise
2. 1 tsp. prepared horseradish
3. 8 thin slices white sandwich bread
4. 1/4 lb. roast beef, sliced paper-thinS
5. alt and freshly ground pepper, to taste

In a small bowl, stir together the mayonnaise and horseradish. On a clean work surface, spread 4 of the bread slices with the mayonnaise mixture. Layer the roast beef on the bread, and season with salt and pepper. Top each with one of the remaining bread slices. Using a serrated knife, trim the crusts off the sandwiches.

Cut the sandwiches diagonally into quarters and arrange on a cake stand or serving platter. Serve immediately. Makes 16 tea sandwiches.

Fresh Fruit with Lime Glaze

1. 1/3 cup fresh lime juice
2. 1/3 cup sugar
3. 1/8 teaspoon salt
4. 1 teaspoon vanilla extract
5. 3 cups diced melon and cantaloupe

Combine first 4 ingredients; toss lightly with melon. Chill until serving time Serve in sherbet glasses. Yield: 5 to 6 servings.

Vidalia Onion Dip

1. 1 sweet onion chopped
2. 1 cup mayonnaise
3. 1 cup sharp cheddar cheese
4. Box of Ritz crackers

Mix first three ingredients, place in small casserole dish, cover with crushed Ritz crackers. Bake at 350 degrees until bubbly. Serve with Ritz crackers.

Creamy Italian Chicken

1. 2 lbs. boneless, skinless chicken breasts
2. 1/4 cup butter, melted
3. 8 oz. container cream cheese with chives, softened
4. 10 oz. can condensed golden cream of mushroom soup
5. 0.7 oz. pkg. Italian dressing mix or 1-1/2 Tbsp. Homemade Italian Salad Dressing Mix

Cut chicken breasts into strips and place into a 3-4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and 1/2 cup water and stir until blended. Pour over chicken in crockpot.

Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.