Éclair Dessert
(adapted from Kraft Foods)

Southwest Spaghetti
(created by Jami Kastner)

Beef Stroganoff With Noodles

1 lb. extra lean ground beef
½ cup chopped onion
1 ½ cups water
2 beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cans (4 oz.) sliced mushrooms, drained
2 cups (16 oz.) light dairy  sour cream
3 tablespoons all-purpose flour
1 pkg. (12 oz.) Wide Noodle-Style pasta, uncooked
Salt and pepper to taste
Chopped fresh parsley (optional)

Step 1: In large skillet over medium-high heat, cook meat and onion until meat is brown and onion is tender, about 5 minutes.

Step 2: Add water, bouillon cubes and Worcestershire; heat to boiling, stirring to dissolve bouillon.

Step 3: Stir in mushrooms; reduce heat.

Step 4: Stir together sour cream and flour; add to beef mixture. Cook, stirring occasionally, until sauce thickens; do no boil.

Step 5: Meanwhile, cook pasta according to package directions.

Step 6: Toss hot pasta, sauce, salt and pepper; sprinkle with parsley, if desired.

Total cooking time: 20 minutes

Serves: 6-8 people

Beef Taco Skillet

Prep time: 5 minutes
Cook time: 20 minutes

1 lb ground beef
1 can (10 ¾ oz) Campbell’s©  Tomato Soup
½ cup salsa
½ cup water
6 flour tortillas (6”), cut into 1” pieces
½ cup shredded Cheddar cheese

Cook beef in 10” skillet until well browned, stirring to break up meat. Pour off fat.
Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.

Variations:
Stir in ½ cup sour cream with soup for a creamy Mexican fiesta.

Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar for Ranchero style.

Choco-Peanut Butter Cups

1 (16.5 ounce) roll Pillsbury® Create ‘n Bake refrigerated peanut butter cookies
1 cup white chocolate baking chips
1 ½ cup creamy peanut butter
1 cup semisweet chocolate chips
4 Nature Valley Oats ‘n Honey crunchy granola bars, crushed

Cooking Directions:

1). Heat oven to 350 degrees F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. With floured fingers, press 1 slice in bottom and up side of each mini muffin cup, forming ¼ inch rim above top of cup.

2). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling rack 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons of filling.

3). Meanwhile, in 2-quart saucepan, melt white chocolate baking chips and ¾ cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.

4). In same 2-quart saucepan, melt chocolate chips and remaining ¾ cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin pan before serving.

Tips:
            To easily crush granola bars, do not unwrap; use rolling pin to crush bars. I placed the bars into a plastic baggie and used the rolling pin to crush the bars.

            Break up cookie dough into bowl; knead or stir ¼ cup all-purpose flour into dough. Divide into 24 pieces; press 1 piece in each cup.

Stuffed Cabbage Casserole

1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6oz) tomato paste
1 can (14 ½ oz diced tomatoes, undrained
½ cup ketchup
2 tablespoons vinegar
1-2 tablespoons sugar (optional)
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder

In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Transfer to a slow cooker or Nesco: add cabbage, green pepper, and rice.
In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Poor over beef mixture: mix well. Cover and cook on low for 4-5 hours until rice and vegetables are tender. Yield: 4-6 servings

Tex-Mex Baked Pierogies

1 can (15.5oz) black beans, rinsed, drained
1 can (10ox) mild enchilada sauce (use the hot stuff if you like it spicy)
½ cup frozen corn, thawed
2 scallions, chopped
1 pkg. (16.9oz) frozen pierogies, such as Mrs. T’s
1 cup Mexican-style shredded cheese blend, about 4oz.
1 tbs. chopped fresh cilantro
Sour cream, optional

Preheat oven to 375 degrees. Combine beans, sauce, corn, and scallions. Spread half of sauce mixture in bottom of 3-qt baking dish. Top with pierogies and remaining sauce mixture.
Cover with foil. Bake 40 minutes. Remove foil; sprinkle with cheese. Bake 5 minutes. Sprinkle with cilantro. If desired, serve with sour cream.

This recipe was found in the January 16, 2007 edition of Woman’s World, page 29.

One-Pot Garden Chicken & Noodles

2 tablespoons butter or margarine
3/4lb boneless, skinless chicken breasts, cut into ¾ inch pieces
1/3 cup finely chopped onion
1 ¾ cups (14 ½ oz can) chicken broth
2 cups (10 oz pkg.) frozen peas and carrots
½ package (6 oz.) Wide Noodle-Style pasta, uncooked
1 can (10 ¾ oz.) condensed cream of chicken or mushroom soup
¾ cup milk
¾ cup grated Parmesan cheese, divided
1 jar (4 oz.) chopped pimiento, drained (optional)

Step 1: In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.

Step 2: Add chicken broth; heat to boiling.

Step 3: Stir in uncooked pasta and vegetables, stirring to coat evenly with liquid.

Step 4: Heat to boiling; reduce heat. Cover, simmer on medium heat 8 minutes, STIRRING OCCASIONALLY, or until most liquid is absorbed.

Step 5: Meanwhile, in medium bowl, stir together soup, milk, ½ cup cheese and pimiento until smooth; stir into pasta mixture.

Step 6: Simmer until heated through.

Step 7: Serve sprinkled with remaining cheese.

Total Cooking Time: 25 minutes

Serves: 6 people

Meat & Potato Taco Casserole

Prep time: 10 minutes
Start to Finish: 35 minutes

1 pound (16 ounces) lean ground beef
1 package (4.9 ounces) au gratin potatoes
3 ¼ cups of hot water
1 can (11 ounces) Mexican whole kernel corn with red & green peppers, drained
1 cup shredded taco, Cheddar or Monterey Jack blended cheese (4 ounces)
1 can (4 ounces) ORTEGA Diced Green Chilies
1 package (12 count) ORTEGA Yellow Corn Taco Shells, coarsely crushed to make 1 cup

Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is browned, drain.

Stir in potatoes, sauce mix from au gratin potato package and hot water. Heat to boiling, reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.

Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with diced green chilies and crushed taco shells immediately before serving.

Makes 5 servings

Note:
Like a little kick? Just add ORTEGA Hot and Spicy Taco Seasoning Mix or ORTEGA Fire Roasted Diced Green Chiles.

Dress up a weekend dinner by topping this casserole with ORTEGA salsa, sour cream, slice green onions and chopped fresh cilantro.

Broccoli and Beef Pasta

2 cups broccoli florets or 1 package (10 ounces) frozen broccoli, thawed
1 onion, thinly sliced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 can (14 ½ ounces) Italian-style diced tomatoes, undrained (use Red Gold brand)
¾ cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 cups cooked rotini pasta
¾ cup (3 ounces) shredded Cheddar cheese or grated Parmesan cheese
2 tablespoons tomato paste

• Layer broccoli, onion, basil, oregano, thyme, tomatoes with juice and broth in slow cooker. Cover; cook on LOW 2 ½ hours.
• Brown beef and garlic 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Transfer beef mixture to slow cooker. Cover; cook on LOW 2 hours.
• Stir in pasta, cheese and tomato paste. Cover; cook 30 minutes or until cheese melts and mixture is heated through. Sprinkle with additional cheese, if desired.

Makes 4 servings.

Chef Jeff’s 7-Layer Bars

1 cup melted butter
4 cups crushed graham cracker crumbs (I used chocolate graham crackers)
8 oz. chocolate bits
8 oz. butterscotch bits
8 oz. walnut pieces
8 oz. sweet coconut flakes
8 oz. sweetened condensed milk

• Melt butter.
• Spread crushed graham crackers evenly in a 9” x 11” pan.
• Drizzle butter evenly over graham crackers.
• Making sure to scatter each evenly, add chocolate bits, then butterscotch bits, then walnut pieces, and finally sweet coconut flakes.
• Spread sweetened condensed milk evenly over the top.
• In preheated 375-degree F oven place pan on center rack for 25 minutes.
• Let cool for one hour and cut into 2” x 2” squares.

Chicken Enchilada Casserole

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10 ¾ ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves-cooked and shredded
4 cups shredded Cheddar cheese

Preheat oven to 350 degrees F

• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
• Layer the bottom of a 9” x 13” baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes or as long as you can stand it!!!

Makes 12 servings

Slow Cooker Shredded Chicken
(or Pork or Turkey - see notes below)

3 pounds of chicken breast halves (about 6)

Mix all seasonings together in cup or small bowl:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried cilantro**
1 teaspoon fennel seed
1 teaspoon ground coriander
1 teaspoon marjoram
1 teaspoon oregano
1 teaspoon black pepper

Because of the number of seasonings, it's best to line all the seasonings up and set each one aside after you measure into a small bowl. **Dried cilantro is available at the Outpost bulk spice section or you can use fresh cilantro leaves.

Rinse chicken breasts and place into slow cooker. (If still frozen solid soak briefly in hot tap water). Sprinkle seasoning mixture over the meat. Cover. Cook 3 hours on HI or 6 to 7 hours on LOW. When done meat will shred easily with two forks. It's usually not necessary to add any salt. Taste before deciding whether it needs salt.

This recipe works well for sandwiches, with salads, with rice, or even for breakfast on toast. Put leftovers in zip freezer bags--flatten and freeze for quick future meals.

NOTES: This was originally a pork recipe. The above seasoning amounts would be for about 3-4 pounds of pork chops, or pork steaks or cut up pork loin. Remove any bones before shredding meat. It also works for a 6 to 6-1/2 pound skinned bone-in turkey breast but use rounded teaspoons and extend the cooking time and turn once during cooking--turkey meat should register at least 170 degrees with a meat thermometer.

Shredded Chicken for a Crowd:
1 Tablespoon of each seasoning per 6.5 lb. pkg. of frozen chicken breasts from Sam's. In a Nesco type Roaster cook at 350 about 3 hours. Turn or rearrange chicken once during cooking. I used two of these 6.5 lb. pkgs for the Sunday meal.

Thai Burritos