Monday, July 16, 2012

KFC Copycat Chicken


2 cups flour
2 Tbsp. salt
2 Tbsp. pepper
4 Tbsp. paprika
1 tsp. garlic salt
1 Tbsp. dry mustard
1 Tbsp. French thyme, ground
1 Tbsp. dried sweet basil, ground
1 tsp. oregano, ground
1 Tbsp. Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 1/2-3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)

Mix dry ingredients in large bowl. Set aside. Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood. When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag. Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form. Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan. After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.

*Recipe from Commerce Kitchen

Thursday, February 2, 2012

Frosty Lemonade Pie


1 pkg. (8 oz.) fat-free cream cheese
1 tub sugar-free lemonade soft drink mix
1 cup cold fat-free milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 carton (8 oz.) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced-fat graham cracker crust (8 inches)

In a small bowl, beat cream cheese and soft drink mix until smooth. In a bowl, whisk milk and pudding mix for 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into cream cheese mixture. Spoon into crust. Sprinkle with reserved crumbs. Cover and freeze for 4-5 hours or until firm. Remove from the freezer 15 minutes before serving. Makes 8 servings.

Cookie Fruit Baskets


1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3 1/2 Tbsp. all-purpose flour
1/2 cup ground pecans
1/2 tsp. vanilla extract
Vanilla ice cream and fresh berries

In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries. Makes 12 servings.

Chewy Chocolate Brownies


3 oz. semisweet chocolate, chopped
1 cup packed brown sugar
3 Tbsp. unsweetened applesauce
1 egg
1 egg white
2 Tbsp. canola oil
4 1/2 tsp. light corn syrup
2 tsp. vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp. baking soda
1/8 tsp. salt

In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 1-1/2 dozen.

Fresh Apple Crumble


2 (14 oz.) packages refrigerated apple slices (sweet or tart), about 8 cups
1 1/2 cups water
1 (18.25 oz.) package white cake mix
1 1/2 cups quick-cooking oatmeal
1 cup packed brown sugar
1 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray. Place apples in baking dish; pour water over apples. In a large bowl, mix together cake mix, oatmeal, brown sugar, and cinnamon. Stir in melted butter until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle over apples. Bake 50 to 55 minutes. Makes 12 servings.

Deviled Egg Dip


6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 tsp. yellow mustard
3/4 tsp. salt
1/4 tsp. black pepper

In a food processor or blender, combine all the ingredients and process until smooth. Refrigerate until ready to serve. Makes 1 1/2 cups of dip.

Beef with Caramelized Shallots


2 Tbsp. olive oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 lb.), cut into thin strips
6 medium shallots, cut in quarters (about 1 cup)
1/2 cup dry red wine
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon-style mustard
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
1/3 of a 12 oz. package medium egg noodles (about 3 cups), cooked and drained

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally. Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles. Makes 4 servings.

Mom's Tuna Casserole


1 (8 oz.) pkg. medium egg noodles
2 (10.75 oz.) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (12 oz.) can chunk tuna, drained and flaked
2 cups frozen peas
1/4 tsp. black pepper
1 cup French-fried onions

Preheat oven to 350 degrees. Coat an 8-inch baking dish with cooking spray. Prepare noodles according to package directions; drain. In a large bowl, combine soup and milk; mix well. Add noodles, tuna, peas, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions. Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately. Makes 4 servings.

Cheesy Stuffed Shells


1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (24 oz.) spaghetti sauce
1 large tomato, chopped

Heat oven to 400 degrees. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells. Mix sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover. Bake 25 minutes or until heated through. Top with remaining mozzarella; bake, uncovered, 2 minutes or until melted. Makes 5 servings.

Slow Cooker Swiss Steak


2 lb. boneless beef chuck eye roast, cut into 1-inch pieces
1/4 cup A.1. Original Steak Sauce
1 onion, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. flour
1/4 cup water

Toss meat with steak sauce; place in slow cooker. Top with onions and tomatoes; cover with lid. Cook on low 9 to 10 hours (or high 4 to 5 hours). Mix flour and water. Stir into meat mixture; cook, covered, 5 minutes or until sauce is thickened, stirring occasionally. Makes 8 servings.

Chicken Cheese Soup


4 cups cubed cooked chicken breast
3 1/2 cups water
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 package (16 oz.) frozen mixed vegetables, thawed
1 can (14 1/2 oz.) diced potatoes, drained
1 package (16 oz.) process cheese (Velveeta), cubed

In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Makes 7 servings.

Creamy Scallops


1 1/2 lb. sea scallops
1/2 lb. fresh sliced mushrooms
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup heavy cream
1/4 cup dry white wine
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. Italian bread crumbs

Preheat oven to 450 degrees. Place scallops in an 8-inch square baking dish; sprinkle with mushrooms. In a medium bowl, combine soup, heavy cream, wine, salt, and pepper; mix well. Pour over scallops and mushrooms; sprinkle with bread crumbs. Bake 25 to 30 minutes, or until bubbling and scallops are cooked through. Makes 4 servings.

Double Bacon Mac 'n' Cheese


1 (16 oz.) package elbow macaroni
2 (10.75-ounce) cans condensed Cheddar cheese soup
2 cups milk
1 1/2 lb. shredded sharp Cheddar cheese, with 1 cup reserved for garnish
3 Tbsp. butter, melted
1 lb. bacon, cooked and crumbled, with 1/4 cup reserved for garnish
1/4 tsp. salt
3/4 tsp. black pepper
2 scallions, thinly sliced

Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray. Cook macaroni according to package directions; drain and place back in pot. Stir in cheese soup, milk, Cheddar cheese, butter, bacon, salt, and pepper; mix well. Pour mixture into prepared baking dish and sprinkle evenly with reserved cheese, reserved bacon, and scallions. Bake 35 to 40 minutes, or until heated through and bubbly. Makes 6 servings.

Slow Cooker Chicken Parmesan with Penne


1 egg
1/3 cup plain bread crumbs
1/3 cup shredded Parmesan cheese
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 jar (26 oz) tomato pasta sauce
1/2 cup shredded Italian cheese blend (2 oz)
2 2/3 cups uncooked penne pasta (8 oz)

Spray 2- to 3-quart slow cooker with cooking spray. In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken. Cover; cook on Low heat setting 5 to 6 hours. Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta. Makes 4 servings.

Chicken with Wine Sauce


1 Tbsp. olive oil
1 1/4 lb. skinless, boneless chicken breast halves
1 shallot, minced
1 Tbsp. chopped fresh thyme leaves
1 cup dry white wine
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth

Heat the oil in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Add the shallot and thyme to the skillet and cook and stir for 30 seconds. Stir in the wine and cook for 2 minutes or until the mixture is reduced by half. Stir in the concentrated broth. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through. Makes 4 servings.

Unstuffed Shells


4 cups medium pasta shells, uncooked
1 lb. extra-lean ground beef
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) Philadelphia Original Cooking Creme
1/3 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 minutes Remove from heat. Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours. Heat oven to 375 degrees. Bake casserole, covered, 40 to 45 minutes or until heated through, uncovering after 30 minutes. Makes 6 servings.

5 Layer Mexican Dip


1 can (15-1/2 oz.) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients. Refrigerate several hours. Makes 32 servings.

Quick Tortellino Bake


2 (9 oz.) pkg. chicken-filled tortellini, fresh or frozen and thawed
1 large green bell pepper, cut into 1-inch chunks
1 medium-sized onion, cut into thin wedges
2 cups sliced fresh mushrooms
1 (26 oz.) jar spaghetti sauce
1 1/2 cups water
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except cheese; mix well. Pour tortellini mixture into a 9- x 13-inch baking dish; cover tightly with foil. Bake 25 minutes. Remove from oven, stir, cover, and bake 25 more minutes. Remove foil, sprinkle with cheese, and bake uncovered for 5 more minutes, or until cheese is melted. Makes 4 servings.

Big Game Mix


5 cups Crispix® cereal
5 cups Cheez-It® Cheddar Jack crackers
1 cup small pretzel twists
1 cup whole almonds (optional)
1/4 cup vegetable oil
2 Tbsp. Worcestershire sauce
4 tsp. lemon juice
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. garlic powder
1 tsp. onion powder

In 17 x 11 x 2-inch baking pan combine cereal, crackers, pretzels and almonds (if desired). Set aside. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated. Bake at 250 degreesF for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container. Makes 24 servings.

Cheese Steak Dip


1 pkg. (17 oz.) refrigerated beef roast au jus
1 1/4 cups coarsely chopped onion
1 jar (15 oz.) process cheese dip
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1 cup chopped red bell pepper

Remove cover from beef package. Place onion on top of beef. Microwave beef and onion, uncovered, on high for 2 1/2 minutes. Drain beef and onion, reserving juices. Use two forks to shred beef. Add beef and onion to 2- to 3 1/2-quart slow cooker coated with cooking spray. Stir in 1/3 cup of the reserved juices, cheese dip, Worcestershire sauce and pepper. Cover and cook on high for 1 to 2 hours. Stir in red pepper, if desired. Serve immediately with crackers. (Or, keep warm in slow cooker on low setting for up to 2 hours.) Makes 32 servings.

Chorizo-Beer Dip


1/4 lb. chorizo
1 lb. (16 oz.) processed cheese, cut into 1/2-inch cubes
1/2 cup light beer

Cook chorizo in medium skillet on medium-high heat 5 min. or until done, stirring occasionally. Meanwhile, microwave cheese and beer in large microwaveable bowl on high 5 minutes or until cheese is completely melted, stirring after 3 minutes. Drain chorizo. Stir into cheese mixture. Makes 20 servings.

BLT Rollers


4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/4 cup mayonnaise
8 slices bacon, cooked, crumbled
1/2 cup chopped tomatoes
2 flour tortillas (8 inch)
1/2 cup shredded romaine lettuce

Mix cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well. Spread onto tortillas; top with lettuce. Roll up tightly. Cut each into 7 diagonal slices. Makes 14 servings.

Cheesy Bacon Bruschetta


2 slices super thick cut smoked bacon, cut into 1/2-inch pieces
4 slices French bread, 3/4 inch thick
1 tsp. mayonnaise with olive oil
1 clove garlic, halved
4 extra thin Swiss cheese slices, halved
1 plum tomato, seeded, chopped

Heat broiler. Cook and stir bacon in skillet on medium heat 12 minutes or until browned. Remove from skillet with slotted spoon; drain on paper towels. Spread bread with mayo. Broil, 4 inches from heat, 1 to 2 minutes or until toasted; rub with garlic. Cover toast slices with 4 cheese pieces, bacon and tomatoes. Top with remaining cheese pieces; broil 1 minutes or until melted. Makes 4 servings.

Famous Queso Dip


1 lb. (16 oz.) block of processed cheese, cut into 1/2-inch cubes
1 can (10 oz.) diced tomatoes & green chilies, undrained

Mix ingredients in 2-qt. microwaveable bowl. Microwave on high 5 minutes or until cheese is completely melted, stirring after 3 minutes. Sere with assorted cut-up fresh vegetables, crackers or tortilla chips.

Tuesday, January 31, 2012

Slow Cooker Cheesy Bean Dip


1 pkg. (16 oz.) mild Mexican pasteurized prepared cheese product with jalapeƱo peppers, cut into cubes
1 can (16 oz.) refried beans
1 can (4.5 oz.) chopped green chiles, undrained
2 lbs. tortilla chips, if desired

Spray inside of 1 1/2- to 2 1/2-quart slow cooker with cooking spray. Mix cheese, beans and chiles in cooker. Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally. Makes 56 servings (2 tablespoons dip and 5 chips each).

Kentucky Bourbon Bacon Chex Mix


1 bag (15 oz) Chex Mix® traditional snack mix
1 cup pecan halves
1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled
1/2 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
2 Tbsp. bourbon
3/4 tsp. chipotle chili powder

Heat oven to 300 degrees. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside. In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator. Makes 20 servings (1/2 cup each).

Cheddar Beef Bread


2 pkg. 11 oz. each Creamed Chipped Beef, defrosted
2 cups 8 oz. each shredded cheddar cheese
1 can 8 oz. water chestnuts, drained and chopped
1/4 cup chopped green onion
2 tsp. worcestershire sauce
3/4 tsp. onion powder
1/2 tsp. hot red pepper sauce
1/4 tsp. salt
1 lb. (1 Loaf) unsliced Italian bread

Combine Creamed Chipped Beef, 1 1/2 cups Cheddar cheese, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl. Slice bread three times vertically and approximately every 1 1/2 inches horizontally to within 1/4' of bottom crust. Bread will have a 'checkerboard' appearance. Stuff all cuts in bread with Creamed Chipped Beef mixture. Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread. Bake in preheated 400 degree oven for 35 to 40 minutes or until bread is browned and crispy. Makes 10 servings.

Pesto Party Dip


1 container (7 oz.) refrigerated pesto with basil
4 oz. cream cheese, at room temperature
1/2 cup sour cream
2 Tbsp. freshly shredded Parmesan cheese
Assorted fresh vegetables, crackers, bread sticks or shrimp

Place pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until creamy. Serve with fresh vegetables, crackers, bread sticks or shrimp. Makes 14 servings.

Easy Banana Bread


1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas

In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Makes 1 loaf (16 slices).

Twice Baked Potato Casserole


1-1/2 lb. red potatoes (about 6 medium), baked
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced bacon, cooked and crumbled
3 cups (24 oz.) sour cream
2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
2 green onions, sliced

Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Makes 6-8 servings.

Flank Steak with Mushroom Sauce


2 Tbsp. olive oil
1 beef flank steak or beef skirt steak (about 1 lb.)
2 Tbsp. butter
8 oz. mushrooms, sliced (about 3 cups)
1 shallot, diced
1 clove garlic, minced
1 Tbsp. chopped fresh rosemary leaves
2 packets Concentrated Beef Broth
1/4 cup water

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet. Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted. Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef. Makes 4 servings.

Sunday, January 1, 2012

Baked Macaroni & Cheese


1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 soup can milk
1/8 tsp. ground black pepper
1/3 of a 1-lb. package rotini pasta or medium shell pasta (about 1 1/2 cups), cooked and drained
1 Tbsp. plain dry bread crumbs
2 tsp. butter, melted

Heat the oven to 400 degrees. Stir the soup, milk, black pepper and pasta in a 1-quart casserole. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture. Bake for 20 minutes or until the pasta mixture is hot and bubbling. Makes 4 servings.

Cheddar Penne with Sausage & Peppers


1 Tbsp. olive oil
1 lb. sweet Italian pork sausage, cut into 1/2-inch slices
1 large green pepper, cut into 2-inch-long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
3 cloves garlic, minced
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup milk
2 cups penne pasta, cooked and drained

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally. Place the pasta into a large bowl. Add the sausage mixture and toss to coat. Makes 6 servings.

Chicken Tetrazzini


1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
1/4 cup chopped red pepper or drained jarred pimiento (optional)
1/2 of a 1-lb. package spaghetti, cooked and drained
1 can (12.5 oz.) white chunk chicken breast in water, drained

Heat the soup, water, cheese, parsley, red pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Makes 4 servings.