1 tube (10 ozs) refrigerated pizza crust
1/2 cup water
3 Tbs olive or vegetable oil
1 pkg (10 ozs) frozen chopped spinach, thawed and squeezed ry
1/2 cup ricotta cheese
1/4 cup chopped onion
2 cups shredded cooked chicken
1 jar (4.5 ozs) sliced mushrooms, drained
4 plum tomatoes, sliced
1 cup (4 ozs) shredded swiss cheese
1/4 cup grated Romano cheese
Unroll pizza crust into an ungreased 15 x 10 x 1 inch baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 deg for 7 minutes or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion; mix well. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425 deg for 7 minutes or until crust is golden and cheese melted. Yield: 6-8 servings.
5 cups torn red leaf lettuce
5 cups torn iceberg lettuce
3 cups torn Boston lettuce
2 cans (11 ozs each) mandarin oranges, well drained
3/4 cup chopped green pepper
1 celery rib, thinly sliced
1/4 cup chopped red onion
HONEY LIME DRESSING:
1/4 cup vegetable oil
1/4 cup honey
1/2 tsp ground mustard
1/2 tsp grated lime peel
1/4 tsp paprika
1/8 tsp salt
Dash white pepper
1 cup honey roasted cashews
In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. In a small bowl, combine oil, honey, mustard, lime peel, paprika, salt and pepper; mix well. Drizzle over salad. Add cashews, toss to coat. Serve immediately. Yield: 10-12 servings.
3/4 cup mayonnaise
1/4 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts, toasted
1 medium tart apple, chopped
3/4 lb sliced deli turkey
8 slices sourdough bread
Lettuce Leaves
In a bowl, combine mayonnaise, celery, raisins and walnuts. Stir in apple; set aside. Place turkey on four slices or bread. Top with apple mixture, lettuce and remaining bread. Yield: 4 servings.
ingredients
- 12 chicken wings (about 2 pounds)
- 2 tablespoons butter or margarine, melted
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3 tablespoons bottled hot pepper sauce
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2 teaspoons paprika
- 1/4 teaspoon salt
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1/4teaspoon cayenne pepper
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1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
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Celery sticks (optional)
directions
2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.
3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks. Makes 12 appetizer servings.
Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.
Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.2 pounds zucchini
1 carton (15oz) light ricotta cheese
Egg substitute, equivalent to 2 eggs
1/2 cup dry bread crumbs, divided
5 Tbs grated Parmesan cheese, divided
1 Tbs minced parsley
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp pepper
1 jar (26oz) low-sodium spaghetti sauce
1-1/2 cups (6oz) shredded Part-skim reduced fat mozzarella cheese
Cut zucchini lengthwise into 1/4 inch slices. Place in a basket over 1 inch of boiling water. Cover and steam for 5-6 minutes or until just tender. Drain; pat dry. In a bowl, combine ricotta, egg substitute, 3 Tbs bread crumbs, 3 Tbs Parmesan, parsley, oregano, basil and papper; set aside. Spread a third of the spaghetti sauce in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Sprinkle with 2 Tbs bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce. Combine remaining crumbs and Parmesan, sprinkle over top.
Cover and bake at 350 deg for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting. Yield: 12 servings.
What You Need
Make It
MIX dressing and cumin.
COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Serve Immediately.
Kraft Kitchens Tips
ingredients
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1 1/4
cups cider vinegar
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3/4
cup ketchup
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3/4
cup chopped red onion (1 large)
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3/4
cup dried tart cherries
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1/3
cup honey
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2
dried ancho chile peppers, stemmed, seeded, and cut up
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2
cloves garlic, slivered
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3/4
teaspoon ground coriander
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1/8
teaspoon ground cloves
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12
6-ounce boneless pork loin chops, cut 1 inch thick
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12
8x1/4-inch-thick wooden skewers, dowels, or bamboo chopsticks*
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directions
1. In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.
2. Sprinkle chops with salt and pepper as desired. Insert a wooden skewer into a short side of each chop.
3. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill/ Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Brush sauce over chops during the last 5 minutes of grilling. If desired, reheat and serve additional sauce on the side.
Note: To prevent wooden skewers, dowels, or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops.
1/2 lb ground beef
1 can (8 ozs) tomato sauce
1/2 cup shredded mozzarella cheese
1/2 tsp dried oregano
2 tubes (8 ozs each) refrigerated crescent rolls
In a skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add tomato sauce, mozzarella cheese and oregano; mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 Tbs of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake at 375 deg for 15 minutes or until golden brown. Yield: 2 dozen.
6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered over medium-hot heat for 10-12 minutes or until meat juices run clear, turning once. Serve on buns. Yield: 3 servings.
2 eggs
2 cups milk, divided
1/2 cup butter or margarine, melted
1/2 cup chopped celery
1 tsp finely chopped onion
8 slices bread, cubed
12 thin slices deli ham, rolled up
2 cups (8 ozs) shredded swiss cheese
2-1/2 cups cubed cooked chicken
1 can (10.75 oz) condensed cream of chicken soup, undiluted
In a large bowl, beat the eggs and 1-1/2 cups milk. Add butter, celery and onion. Stir in bread cubes. Place half of the mixture in a greased slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once. Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160 Deg. Yield 6 servings.
