recipes???

Question

love any suggestions! doesnt matter

Answer 1

Sweet-N-Spicy Chicken Stir-Fry

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. oil
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
1 clove garlic, minced
1/4 cup CATALINA Dressing
2 Tbsp. hoisin or soy sauce
1/4 tsp. crushed red pepper



COOK and stir chicken in hot oil in large skillet on high heat 3 min.
ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
STIR in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.

Crunchy Chicken Dippers
2 eggs
2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips
4-1/2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed
PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray.
BAKE 25 min. or until chicken is cooked through.

Frank's Yat-Style N'Awlins Baked Macaroni (Louisiana recipe)
1 lb. #7 macaroni, broken in half, cooked al dente, and drained
3 whole eggs, well beaten
1/3 cup finely minced parsley
1 stick salted butter, softened
1 cup pre-chopped seasoning veggies
1 cup evaporated milk
2 cups medium-sharp cheddar cheese, shredded
1 cup Swiss cheese, shredded
¾ cup Velveeta cheese, small-cubed
3/4 cup petit pois green peas
2 tsp. Frank Davis Sprinkling Spice ( CajanSeasoning spices)
1 tsp. fresh-ground black pepper
Start off by placing your cooked and drained macaroni in a buttered casserole dish and thoroughly mixing in the 3 beaten eggs and the parsley. Then, in a saucepan, melt the butter over medium-low heat and sauté the onions and celery until they wilt. At this point, stir in the evaporated milk and cook it into the butter and seasonings until blended well. Now, a little at a time, start adding the cheeses to the sauce (first the cheddar, then the Swiss, and finally the Velveeta). By the way, use only half of the cheddar in the sauce-the other half goes over the top of the macaroni. The one thing you want to be sure of is to stir constantly as you add the cheeses so that they don't stick to the saucepan and burn. Incidentally, keep the heat on medium as you blend the sauce. Next, quickly whisk into the pan the green peas, season the cheese sauce with salt and white pepper to taste, and pour the final mixture evenly over the macaroni. Don't be afraid to mix everything well, though. Now sprinkle the second cup of grated cheese over the top of the macaroni, place the pan into a 350 degree preheated oven, and bake for 35-45 minutes or until the cheese on top is melted and starts to brown. Before serving, I suggest you also put the entire dish under the broiler for a few minutes to toast the cheddar on top of the macaroni. Then call ya' Momma ova' and enjoy.



Peanut Butter Oatmeal Chocolate Chunk Cookies
1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely

MAM MAW'S COCONUT CAKE (Family recipe)
1 box white cake mix
8 ounces sour cream
1 stick butter (8 tablespoons)
1 tsp vanilla
enough milk to make frosting easy to spread
1 can Angel's coconut
8 ounces cream cheese
1 pound powdered sugar
1 cup flaked coconut
Bake cake in 3 layers as directed on package. Allow to cool completely. Mix together coconut and sour cream. Spread mixture between layers. Allow cream cheese and butter to soften. Beat together in mixing bowl till creamy; add powdered sugar and mix well. Add vanilla, coconut and milk. Spread over entire cake. Keep this cake refrigerated.

Henry's pork chops sauce piquante (Louisiana recipe)
Makes 8 servings
¼ cup vegetable oil
8 stuffed pork chops
4 large white onions,
chopped
2 medium-size green bell peppers, seeded and coarsely chopped
1 rib celery, chopped
10 to 12 garlic pods, chopped (optional)
2 cans Ro-Tel tomatoes
2 cans stewed tomatoes
1 large can tomato sauce
1 tablespoon dark brown roux
1 bunch green onions (green parts only), chopped
Heat the oil in a large, heavy black iron pot or Dutch oven over medium-high heat. Brown the chops evenly on both sides. Transfer the chops to a platter and set aside.
Add the onions and cook, stirring, until they are soft and light golden, 8 to 10 minutes. Add the bell peppers, celery, garlic (if using), the Ro-Tel tomatoes, stewed tomatoes, tomato sauce and roux. Stir to mix, and reduce the heat to low. Cover the pot and cook, stirring occasionally, for 1 ½ hours.
Add the pork chops and cook until they are very tender, about 1 hour.
Remove from the heat and let sit until the oil rises to the surface. Skim off the oil and add the green onions and reheat over low heat until hot.
Serve with rice.

Hawaiian Chicken (family recipe)
1-3# cut up ready to cook fryer
1/4 cup melted butter
1-9 oz can pineapple slices (or chunks) I uses more
1/4 cup brown sugar
2 Tab. cornstarch
2 Tab chili sauce
1 tsp soy sauce
1 tsp salt
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup catsup
In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover & bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.

CARROT CAKE (My recipe from a dear friend, Melba)
2 cups plain flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups Wesson oil
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup chopped English walnuts
3 - (8 ounce) packages cream cheese
1 stick butter (not margarine)
1 - (2 pound) bag of powder sugar

Preheat oven to 300 degrees. Mix flour, sugar, baking powder, soda, salt, cinnamon. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts and pour into 4 greased/floured cake pans (8 or 9 inch) and bake for 45 minutes at 300 degrees. Cream together cream cheese and butter. Add sugar and beat well. ( I always let my cake cool for a very long time, sometimes overnight) When cake is cool, frost between layers.

Mama's Chicken and Rice (family recipe)
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water

Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.

Out of room. E-mail me if you want something different.

nfd♥

Answer 2

Heather's Vidalia® & Bacon Chicken


Ingredients
4 boneless, skinless chicken breasts
4 - 8 strips uncooked bacon
1/2 cup Vidalia® Onion Dressing
1/4 - 1/2 tsp. Garlic Garlic™

Directions
Wrap bacon around chicken breasts to completely cover. Place chicken breasts in 8 x 8 baking pan. Drizzle chicken with Vidalia® Onion Dressing; sprinkle with Garlic Garlic™. Bake at 375° for 1 hour or until bacon is crisp. Place under broiler 2-3 minutes to brown bacon if necessary. Makes 4 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 3

Southwestern Chicken Casserole

4 to 6 chicken breasts, cooked and boned
1 can cream of mushroom soup
1 pt. sour cream
1 jar (12 oz.) salsa
Shredded Cheddar cheese
1 doz. corn tortillas

Layer ingredients in a 9x13 pan as follows:

Tear up tortillas in bottom of pan, then add sauce (soup, sour cream,
salsa) on top of that, then add cubed chicken and top with a layer of
cheese. Repeat as many times as needed. Top casserole with sprinkled
cheese.

Bake 1 hour at 350 degrees uncovered.


Fresh Tomato, Beef & Bow Tie Pasta
Serves 4

Ingredients:

1 pound ground beef
3 cloves garlic, minced
2 cups chopped tomatoes
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups uncooked bow tie pasta, cooked
2 tablespoons sliced fresh basil
3 tablespoons grated Parmesan cheese

Brown ground beef with garlic in large nonstick skillet over medium heat for
8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch
crumbles. Pour off drippings. Stir in tomatoes, salt and pepper; cook over
medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss.
Sprinkle with cheese.

Answer 4

~Asparagus and Avocado Bean Salad With Prosciutto~

Serves: 6
Preparation time is 10 minutes.
Inactive preparation time is 15 minutes.
Cooking time is 15 minutes.

Ingredients
1 tablespoon extra virgin olive oil
1 dash pepper
2 cloves garlic, minced
Juice of 1/2 lemon
7 slices prosciutto, diced fine
1 pound asparagus
1 can kidney beans, rinsed
2 avocados, 1/2 inch cubes
1/2 cup red onion, finely chopped

Instructions
(i) Chop (into bite size pieces) and steam the asparagus for 15 minutes (until fork
tender) and cool for 10 minutes.
(ii) Add to the bowl, the cooled asparagus, chopped avocado, kidney beans (or any
bean of your choice), prosciutto, lemon juice, olive oil, and pepper. Mix to
combine.
(iii) Cover the bowl with plastic wrap and cool in the refrigerator for 15 minutes to
ensure the salad is chilled. Serve and enjoy!

Answer 5

I've got hundreds in my computer. Email me and tell me what you want. Mostly I have pasta dishes and casseroles.

Southwest Breakfast Casserole
A great way to feed a hungry crowd for breakfast, this can be made ahead and put in the oven right before your guests arrive. Also great for Potlucks!

6 Slices white bread, crusts removed
1 lb Pork Sausage
4 C Colby Cheese, shredded
6 eggs
1 tsp salt
1 tsp dry mustard
2 C Half & Half
Butter or Margarine, softened

1. Lightly butter both side of bread slices and place in 9x13-inch baking dish.
2. In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
3. Sprinkle cheese over sausage. Follow with a layer of chopped green chilies.
4. In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
5. Cover with foil and refrigerate overnight.
6. To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.

Answer 6

my favorite is Honey Mustard Mozzarella Chicken INGREDIENTS 4 skinless, boneless chicken breast halves 3/4 cup honey 1/2 cup prepared mustard lemon pepper to taste 4 slices bacon, cut in half 1 cup shredded mozzarella cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Answer 7

Heres a good site with lots of recipes.

Answer 8

Old-Fashioned Sugar Cookies
Prep: 20 minutes
Chill: 3 hours
Bake: 10 minutes per batch

Ingredients
1-1/4 cups shortening
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
4-1/2 cups all-purpose flour
1 cup buttermilk or sour milk
Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar

Directions
1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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Spritz are a butter sugar cookie usually made using a cookie press to get many different shapes.

Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch

Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees

Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3�4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60 Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy (and I know how you gals like 'fluffy'). Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Meatloaf
3 pounds lean ground beef
3 large eggs
1/2 to 3/4 cup Italian style bread crumbs
1 packet Lipton's Onion or Beefy Onion Soup Mix
1 can sliced mushrooms - drained
1/2 cup sliced black olives
2 tablespoons BBQ sauce
1 tablespoon A-1 sauce
1/2 cup salsa
1/2 cup shredded cheese - I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand

Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 to 1 1/2 hours.

OR

Spaghetti

Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (This can also be simmered on top of the stove if you don't have a slow cooker/crock pot)

Ingredients
1 pound Italian sausage - Sweet, hot or a combination
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)

Directions
1. In a large skillet cook the sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, and black pepper. Stir in meat mixture.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sweet pepper. Discard bay leaf. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 to 8 servings.

4. Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1/2 cup whipping cream into sauce just before serving.
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OR

Lasagna
Prep: 45 minutes
Bake: 30 minutes

Ingredients
1 pound Italian sausage - sweet, hot or a combination, or bulk pork sausage
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)

Directions
1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.

2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.

4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.

5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.

6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.

7. Makes 8 servings

8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

OR

Crimson Cherry-Glazed Holiday Hens
4 or 8 servings
Prep: 30 minutes
Roast: 40 minutes

Ingredients
4 1-1/4- to 1-1/2 pound Cornish game hens*
6 cloves elephant garlic, peeled and halved
3 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup sliced or chopped shallots
2 tablespoons butter
1 cup red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions
1. Preheat oven to 425 degree F. Rub the skin of each hen with cut side of garlic cloves; reserve garlic. Tie drumsticks to tail. Brush hens with the 3 tablespoons melted butter and sprinkle with the salt and pepper. Place hens on a rack in a shallow roasting pan; twist wingtips under the back of each hen. Place halved garlic cloves around the hens. Roast for 40 to 45 minutes or until juices run clear. (Garlic may turn green during roasting, but that�s OK.)

2. Meanwhile, in a small saucepan cook shallots in 2 tablespoons butter over medium heat until tender, about 3 minutes, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency. Remove one of the pieces of garlic from the roasting pan; cool slightly. Finely chop garlic; stir into sauce.

3. To serve, transfer hens and garlic to a serving platter. Spoon glaze over hens. Makes 4 to 8 servings.

*Note: For smaller portions, split hens in half lengthwise. Ask the butcher to cut the hens in half for you and remove the backbone. Or, use a long heavy knife or kitchen shears to split the hens lengthwise. Cut through the breast bone, just off-center, and cut through the backbone; then discard the backbone. Place hen halves, skin side up, on a rack in a shallow roasting pan. Add the garlic to the pan and roast for 40 to 45 minutes or until juices run clear.

OR

Cornish Game Hens with Port Sauce
4 servings
Prep: 20 minutes
Roast: 55 minutes

Ingredients
2 1-1/2-pound Cornish game hens
1 tablespoon olive oil
Port Sauce (see recipe below)

Directions
1. If desired before roasting, slit hens in half. Using kitchen shears, cut out backbone. Lay hens open and use kitchen shears or a large kitchen knife to cut through the breast bone, just off center. Twist wings under backs. On a rack in large shallow roasting pan, place hens, cut side down. (Or roast hens whole, breast side up.) Brush with oil.

2. Roast halved hens, uncovered, in a 375 degree F oven for 55 to 60 minutes; roast whole hens for 1 to 11/4 hours or until drumsticks move easily in sockets and juices run clear.

3. While hens roast, prepare Port Sauce. Brush hens with sauce during the last 10 to 15 minutes of roasting. Final internal temperature should be 180 degree F. Makes 4 servings.

Port Sauce: In a small saucepan, combine 1/2 cup orange juice; 1/3 cup water; 1/4 cup port wine; 1/4 cup blackberry spreadable fruit; 2 tablespoons sherry vinegar; 2 tablespoons minced shallot or chopped onion; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon instant chicken bouillon granules; 1/4 teaspoon cayenne pepper (if desired); and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes to reduce to 1 cup. Strain sauce; return to pan. Stir 2 tablespoons cold water into 1 tablespoon cornstarch. Add to sauce. Cook and stir until bubbly. Serve immediately or cover and chill for up to 2 days. In a small saucepan, reheat sauce over low heat.