Basil Potatoes and Vegetables

This goes really well with chicken. Line the baking pan with foil and spray with nonstick cooking spray for an easy cleanup.

INGREDIENTS

1 1/2 lbs. red potatoes
1 tbsp. plus 1 1/2 tsp. olive oil, divided
1 medium red bell pepper
1 medium yellow bell pepper
1 small red onion
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. balsamic vinegar
1/4 cup fresh basil leaves, chopped

DIRECTIONS

Preheat oven to 425°F. Spray large roasting pan with nonstick cooking spray. Cut potatoes into 1 1/2 inch pieces. Cut onion through into 1/2 inch wedges. Add bell peppers and onion to roasting pan. Drizzle remaining olive oil over vegetables; sprinkle with garlic, salt and pepper. Toss well to coat. Return to oven; bake until vegetables are browned and tender, stirring occasionally, about 18 to 20 minutes.

Transfer to serving dish and drizzle vinegar over vegetables and toss to coat. Add basil and toss again.

6 Servings

New England Baked Beans

These are really good served at a barbecue or any outdoor setting. If you will coat your wooden spoon very lightly with vegetable oil the molasses will slide right off when measuring.

INGREDIENTS

8 oz. navy beans, rinsed and sorted
1/4 lb. salt pork
1 small onion, chopped
2 cloves garlic, minced
3 tbsp. firmly packed brown sugar
3 tbsp. maple syrup
3 tbsp. molasses
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/2 bay leaf
1/3 cup canned diced tomatoes, drained

DIRECTIONS

Place beans in a large bowl and cover with water. Let beans soak overnight or 8 hours. Rinse and drain. Cut salt pork into 4 slices. Set aside.

Bring 3 cups water to a boil in large saucepan. Put salt pork in water and bring to a boil for 1 minute. Remove from water and set aside.

Place beans in a 3 quart saucepan. Cover beans with cold water. Bring beans to a boil. Reduce heat to low; simmer, covered, until tender, 30 to 35 minutes. Drain and reserve liquid. Preheat oven to 350°F. Line bottom of casserole dish with half of salt pork slices. Spoon beans over salt pork.

Place 2 cups of the reserved bean liquid into a medium saucepan. Bring to a boil. Add onion, garlic, brown sugar, maple syrup, molasses, salt, mustard, pepper and bay leaf; simmer for 2 minutes. Stir in tomatoes. Pour onion mixture over beans.

Top with remaining pork slices.

Cover casserole with foil. Bake for 2 1/2 hours. Remove cover; bake until thickened, about 30 minutes. Discard salt pork slices and bay leaf.

4 Servings

Crockpot Four Bean Stew

INGREDIENTS

1 Onion, chopped
1 Tbsp Oil
2 Cloves garlic, chopped
1 1/2 tsp Paprika
1/2 cup Pinto beans
1/2 cup Northern beans
1/2 cup Kidney beans
1/2 cup Red lentils
5 cup Water
1 Bay leaf
1 tsp Celery seed
1 tsp Dill weed
2 tsp Salt
1/4 tsp Black pepper
1 Knorr Vegetarian Bullion Cube
2 cup Cubed potatoes and Carrots

DIRECTIONS

Saute onion, garlic in oil along with paprika.
Put all ingredients in crockpot, and simmer on high for about 4 hours.

Sausage and Broccoli Skillet

INGREDIENTS

1 lb. sweet Italian pork sausages, casing removed
1 medium onion, chopped
2 cloves garlic, minced
1 can (10 3/4 ounces) Condensed Cream of Broccoli Soup
1/2 cup milk
1 bag (about 16 ounces) frozen broccoli cuts
1/2 cup shredded Parmesan cheese
4 1/2 cups corkscrew-shaped pasta, cooked and drained
Crushed red pepper

DIRECTIONS

Cook sausage in a large sauce pot over medium-high heat until sausage is browned, stirring frequently to break up meat.

Reduce heat to medium. Add onion and garlic to the sauce pot and cook until tender. Pour off fat.

Stir soup, milk, broccoli and 1/4 cup of the cheese into the sauce pot. Heat to boiling. Reduce heat to low. Cover and cook for 5 minutes or until broccoli is tender, stirring occasionally.

Put the pasta in a large bowl. Pour sausage mixture over the pasta. Toss to coat. Sprinkle with remaining cheese. Serve with red pepper, if desired.

Serves 6.

Source: Adapted from Campbell’s Kitchen

Honey Oat Bread ABM

INGREDIENTS

1 cup buttermilk
1 egg
1/4 cup warm water
2 tablespoons honey
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1/2 cup quick-cooking oats (Not cooked)
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

DIRECTIONS

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.

Neapolitan Ice Cream Napoleons

INGREDIENTS

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 pt. chocolate ice cream, slightly softened
1 pt. strawberry ice cream, slightly softened
Chocolate chocolate fudge topping

DIRECTIONS

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

SPLIT pastries into 2 layers, making 6 layers in all. Set aside 2 top layers. Spread chocolate ice cream on 2 bottom layers.

Freeze 30 min. Top with another layer and spread with strawberry ice cream. Top with top layers. Freeze at least 30 min.

Drizzle with chocolate topping.

12 Servings

Source: Campbell’s Kitchen

Jambalaya

INGREDIENTS

2 cups Swanson® Chicken Broth
1 tbsp. Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 large stalks celery, diced
1 can (about 14 1/2 ounces) diced tomatoes
1 lb. kielbasa, diced
3/4 lb. skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 lb. fresh medium shrimp, shelled and deveined

DIRECTIONS

Stir the broth, Creole seasoning, pepper, onion, celery, tomatoes, kielbasa, chicken and rice in a 3 1/2- to 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours.

Add the shrimp. Cover and cook for 40 minutes or until the shrimp are cooked through.

Or on HIGH for 4 to 5 hours.

Serves 6.

Breakfast Burgers

INGREDIENTS

1 small package of instant mashed potatoes
1/2 package dry sage and onion stuffing
4 slices broiled bacon and crumbled
1/4 cup butter or margarine
4 eggs
salt and pepper
2 tbsp. milk

DIRECTIONS

Make up the potatoes as directed on the package. Add the stuffing and the bacon pieces and mix well. Divide into four and shape into burgers. Fry in 2 tbsp. butter or margarine until crisp and brown. Beat the eggs with seasoning and milk. Melt remaining butter or margarine in a small pan
and scramble the eggs. Top each burger with scrambled egg.

Serves 4

Hamburger Buns

INGREDIENTS

1/2 cup warm water (105 to 115 ° F)
2 packages active dry yeast
3/4 cup warm milk (105 to 115 ° F)
1/4 cup sugar
3 tablespoons butter or margarine
1 1/2 tablespoons instant minced onion, optional
2 teaspoons salt
4 3/4 to 5 1/4 cups all-purpose flour
3 eggs (divided use)
Instant minced onion or poppy seed, optional

DIRECTIONS

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.

Add warm milk, sugar, butter, 1 1/2 tablespoons instant minced onion (if
desired), salt and 2 cups flour. Blend well.

Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. Form each piece into smooth ball.

Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover.

Let rise in warm draft-free place until doubled in size, about 20 to 40 minutes.

Lightly beat remaining egg and brush it on the rolls. If desired, sprinkle with instant minced onion or poppy seed.

Bake at 400 ° F for 10 to 15 minutes or until done.

Remove buns from baking sheet and cool on wire rack.

Chipotle cheeseburger

INGREDIENTS

2 pounds lean ground beef
3 tablespoons TABASCO brand Chipotle Pepper Sauce, divided
1 teaspoon salt
1/2 cup mayonnaise
6 slices Monterey Jack or Cheddar cheese
6 hamburger buns
6 red onion slices
6 tomato slices
6 lettuce leaves

DIRECTIONS

Combine ground beef, 2 tablespoons of the TABASCO Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties. Combine mayonnaise with remaining 1 tablespoon TABASCO Chipotle Sauce and mix well; set aside.

Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise on buns and top with burgers, onion, tomato, and lettuce.

Source : Tabasco