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HOPE YOU ALL ENJOY THE MONTHLY DESSERTS!
2008
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| 2008 |
Beef Pasta and Mushroom Soup
Welcome family to dinner with a pot of bubbling, flavor-packed soup. It’s made easy with Hamburger Helper®
dinner mix.
Prep Time:35 min
Start to Finish:35 min
Makes:6 servings
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1
box Hamburger Helper® beef pasta
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium cloves garlic, finely chopped
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
2 tablespoons
dry red wine, if desired
2 tablespoons chopped fresh parsley
1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.
2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and
wine. Cover; cook 10 minutes longer. Stir in parsley.
High Altitude (3500-6500 ft) Increase last cook time to 15 minutes.
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| 2008 |
Cheesy Meatballs and Vegetables
Hungry appetites to satisfy? Frozen meatballs, veggies and rice are all that's needed to create a delicious
dinner in minutes.
Prep Time:25 min
Start to Finish:25 min
Makes:6 servings
1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 package (16 oz) frozen cooked
meatballs
2/3 cup half-and-half
2 boxes (10 oz each) Green Giant® frozen broccoli, cauliflower, carrots & cheese
flavored sauce
1. Cook rice in water as directed on package.
2. Meanwhile, in 12-inch skillet, place frozen meatballs. Cover; cook over medium-high heat 4 minutes, stirring
once. Stir in half-and-half, scraping skillet to remove any browned bits of meat.
3. Add blocks of frozen vegetables and sauce, placing vegetable sides down. Cover; cook 10 to 12 minutes,
stirring occasionally, until vegetables and meatballs are hot. Serve over rice.
Success
If the cheese sauce becomes too thick, stir in a couple tablespoons of water or
milk.
Special Touch
Garnish with fresh parsley or thyme.
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| 2008 |
Deep-Dish Chicken Pie
Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this
hearty dinner dish.
Prep Time:15 min
Start to Finish:50 min
Makes:8 servings
2 cups cut-up cooked chicken
1 1/4 cups Green Giant® frozen mixed vegetables, rinsed to separate
1/2 cup milk
1 1/2 teaspoons dried minced onion
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4
oz) Green Giant® mushroom pieces and stems, drained
4 cups Rice Chex® cereal
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese
1. Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread
in ungreased 8-inch square (2-quart) glass baking dish.
2. In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon
evenly over chicken mixture.
3. Bake uncovered 35 minutes.
High Altitude (3500-6500 ft): Bake uncovered 45 minutes.
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| 2008 |
Italian Cioppino
Feast on a delicious stew made with tomatoes and
shellfish.
Prep Time:20 min
Start to Finish:1 hr 25 min
Makes:8 servings
1 envelope (1 1/2 oz) spaghetti sauce mix
2 cups Progresso® tomato puree (from 28-oz can)
1 can (28 oz) Progresso® whole peeled tomatoes
with basil (Italian style), undrained
3 medium green onions, finely chopped (3
tablespoons)
1 medium green bell pepper, diced (1 cup)
1 teaspoon dried basil leaves
1/4 teaspoon
red pepper sauce
2 1/2 cups dry white wine or clam juice
2 lb uncooked clams in shells, scrubbed
1 1/2 lb uncooked
prawns or large shrimp, peeled
and deveined
1. Mix sauce mix, tomato puree and tomatoes in
3-quart saucepan, breaking up tomatoes. Stir in
onions, bell pepper, basil and pepper sauce.
Heat to boiling; reduce heat. Simmer uncovered
25 to 30 minutes or until bell pepper is tender.
Stir in wine. Simmer 5 minutes.
2. Discard any broken-shell or open (dead)
clams. Arrange clams and prawns in large pot or
kettle. Pour tomato mixture over shellfish.
3. Cover and simmer about 30 minutes or until
prawns are pink and firm. Discard any unopened
clams.
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| 2008 |
Mexican Casserole Dinner
This easy, spicy Mexican dinner is layered with tomatoes, cheese and corn chips for a guaranteed
family favorite!
Prep: 15 min Baking time: 30 min
INGREDIENTS:
1 pound ground beef
2 cups cooked long grain rice
1 (10 3/4-ounce) can condensed tomato soup
1
(4-ounce) can chopped green chiles, drained
1 (1 1/4-ounce) envelope taco seasoning mix
3 medium (3 cups) tomatoes,
chopped
8 ounces (2 cups) LAND O LAKES® or Lake to Lake® Cheddar Cheese, shredded
1 cup crushed corn chips
DIRECTIONS:
Heat oven to 350 degrees.
In 10-inch skillet cook ground beef over
medium heat, stirring occasionally, until browned (5 to 8 minutes).
Drain off fat.
Stir in rice, soup, chilies and taco seasoning mix.
Spoon into 12x8-inch baking pan.
Top with tomatoes, cheese and corn chips.
Bake for 30 to 35 minutes or until heated through.
Makes 6 servings
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| 2008 |
Slow Cooker Swiss Steak Supper
Throw together round steak, potatoes, carrots, onions and tomatoes before you go to work. It'll be ready
to enjoy when you get home.
1 1/2 pounds beef boneless round steak
1/2 teaspoon peppered seasoned salt
6 to 8 new
potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 medium onion, sliced
2 cups Progresso® diced tomatoes
with Italian herbs (from 28-oz can), undrained
1 jar (12 ounces) beef gravy
Chopped fresh parsley, if desired
1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture
in slow cooker.
3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker,
not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s
directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)
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| 2008 |
Tangy Steak Salad
Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.
1 tablespoon olive or vegetable oil
1 pound beef boneless top sirloin steak, thinly sliced
3 tablespoons
Dijon mustard
1 tablespoon chopped fresh parsley
4 cups bite-size pieces iceberg lettuce
2 medium celery stalks,
sliced (1 cup)
4 green onions, sliced
1 small red bell pepper, sliced
1. Heat oil in 10-inch skillet over high heat.
2. Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
3. Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.
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| 2008 |
Bow-Tie Pasta with Beef and Tomatoes
Serve a skillet-quick, homemade beefy pasta dinner, and have it on the table in less than 30 minutes.
2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 tablespoon olive or vegetable oil
1 cup frozen bell
pepper and onion stir-fry (from 1-lb bag)
1 lb beef strips for stir-fry or beef flank steak, thinly sliced
1 can (14.5
oz) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves,
if desired
Freshly shredded Parmesan cheese, if desired
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes,
stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
3. Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly
with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and
hot. Garnish with basil. Serve with cheese.
High Altitude (3500-6500 ft): After stirring in tomatoes, cook 3 to 5 minutes. After stirring in pasta, cook 2 to
4 minutes.
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| 2008 |
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| THIS RECIPE COMES TO US FROM MR. FOOD (www.mrfood.com) |
Diner Salisbury Steak
4 servings
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1-1/2 pounds ground beef
2
scallions, finely chopped
1/4 cup Italian-seasoned bread crumbs
1 egg
1 tablespoon yellow mustard
1 container
(12 ounces) beef gravy
1/2 cup water
2 teaspoons prepared white horseradish
1/2 pound fresh mushrooms, thinly sliced
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Coat a large skillet with nonstick cooking spray.
In a medium bowl, combine the ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into four 1/2-inch-thick
oval patties.
Heat the skillet over medium-high heat and cook the patties for 3 to 4 minutes per side, or until no pink remains.
Add the gravy, water, horseradish, and mushrooms and cook for 4 to 5 minutes, or until the mushrooms are tender, stirring
occasionally.
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NOTE: Each patty makes a hearty
serving, so you can certainly make smaller portions - just form the mixture into 6 or 8 smaller patties and adjust the cooking
time, if necessary.
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| 2008 |
Parmesan Breaded Pork Chops
Filled with the familiar flavors
of veal Parmesan, yet
refreshingly different.
1/3 cup Progresso® Italian style
bread crumbs
2 tablespoons grated Parmesan
cheese
4 pork boneless butterfly loin
chops, 1/2 inch thick (1 1/4 lb)
1 egg, beaten
2 cups Progresso® diced tomatoes
with Italian herbs, undrained
(from 28-oz can)
1 can (8 oz) tomato sauce
1 small green bell pepper,
chopped (1/2 cup)
1. Mix bread crumbs and cheese.
Dip pork in egg, then coat with
crumb mixture.
2. Spray 12-inch skillet with
cooking spray; heat over medium
heat. Cook pork in skillet about
5 minutes, turning once, until
brown.
3. Stir in remaining ingredients.
Heat to boiling; reduce heat to
low. Cover and simmer 10 to 12
minutes, stirring occasionally,
until pork is slightly pink in
center.
Serve With
You decide! Serve it over pasta,
rice or even mashed potatoes.
Special Touch
Say cheese! Pass a small cheese
grater and a chunk of mozzarella,
so everyone can add their own.
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| 2008 |
Southern Turkey and Lentil
Casserole
Bacon and black-eyed peas offer a
little southern inspiration for a
homey turkey casserole.
4 slices bacon, cut into 1/2-inch
pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils
(8 oz),
sorted, rinsed
1 can (15 oz) black-eyed peas,
drained, rinsed
1 can (14.5 oz) Italian-style
stewed tomatoes, undrained
1 3/4 cups Progresso® chicken
broth (from 32-oz carton)
1 1/2 cups 1/2-inch cubes cooked
turkey or chicken
2 tablespoons chili sauce
Chopped fresh parsley, if
desired
1. Heat oven to 350°F. Spray
13x9-inch (3-quart) glass baking
dish with cooking spray.
2. In 10-inch nonstick skillet,
cook bacon, carrots and onion
over medium heat 3 to 5 minutes,
stirring occasionally, until
vegetables are crisp-tender. Stir
in lentils. Cook 3 minutes,
stirring occasionally.
3. Spoon mixture into baking
dish. Stir in black-eyed peas,
tomatoes, broth, turkey and chili
sauce.
4. Cover with foil; bake 1 hour
to 1 hour 10 minutes or until
liquid is absorbed. Sprinkle with
parsley.
Substitution
Ketchup can be used in place of
the chili sauce for this
delicious casserole.
Time Saver
When you cook a turkey, freeze
leftovers to use in recipes. Cool
the turkey completely, then
package it in small measured
amounts. Label and date the
packages.
Serve With
Serve this southern-inspired
casserole with thick slices of
whole-grain bread and lots of
fresh fruit.
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| 2008 |
Creamy Bow-Ties with Ham and Vegetables
Dinner in 30 minutes! Make this pasta dish with ham, veggies and a creamy sauce.
2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1/2 cup reduced-fat chives-and-onion cream cheese (from
8-oz container)
3/4 cup half-and-half
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half if large
8 oz
fresh asparagus spears, cut into 1 1/2-inch pieces
1 1/2 cups cooked ham strips (1x1/4-inch)
1/4 teaspoon dried marjoram
leaves
Serve with...
Rabbit-Out-of-the-Hat Salad
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch nonstick skillet, mix cream cheese and half-and-half. Cook over medium heat 2 to 3
minutes, stirring constantly, until melted and smooth.
3. Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover; cook 4 to 5 minutes, stirring
occasionally, until vegetables are crisp-tender.
4. Stir in pasta, ham and marjoram. Cook, stirring occasionally, just until thoroughly heated
Substitution
Use Green Giant® frozen veggies instead of the fresh.
How-To
Fresh asparagus is easy to prepare. Just rinse with cool water to remove any grit in the tips, and snap
off the ends where they naturally break. Then cut into pieces of the desired size.
Health Twist
To reduce calories and fat, just use reduced-fat cream cheese with chives and onion and fat-free
half-and-half.
Substitution
Penne or rotini make good subs for the bow-tie pasta in this recipe.
RABBIT OUT OF THE HAT SALAD
Hippity-hop to the salad stop. You’ll find sweet pear bunnies dressed in their finest!
8 lettuce leaves
8 chilled canned pear halves
16 raisins
8 red cinnamon candies
16 sliced
almonds
1 cup cottage cheese
1. Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf.
2. Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to make rabbit
face.
3. Place 2 tablespoons cottage cheese at opposite end of each pear half for tail.
Substitution
No cottage cheese? A regular-size marshmallow that’s cut in half looks just
like a bunny’s tail.
Special Touch
Create individual salad plates. Finely shred the lettuce and add miniature carrots to look
like bunny munchin’s.
Health Twist
Look for the canned pear halves in light—instead of heavy—syrup. You’ll
cut calories and sugar from the recipe.
Purchasing
Picking up raisins and sliced almonds from the bulk-foods section of your supermarket means
you buy only what you need!
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