chelsea'srecipes

according to chinese tradition, noodles should be served unbroken during ny celebration because they represent long life

1 lb chinese wheat noodles
2 T peanut oil
2 T sesame oil

spread cooked, drained noodles on large baking sheet. dry at room temp 30-60 minutes. heat oil until very hot. fry noodles until golden brown; flip and brown on other side. repeat with remaining noodles.

1 package choc cream oreos
14 oz. caramels
1/2 c butter
5 oz. evaporated milk
1 c powdered sugar
1 t vanilla
8 oz. cream cheese
1 tub cool whip

crush oreos. spread 3/4 in bottom of a 9/13. melt milk, butter, caramels; pour over cookies. let cool. blend together sugar, vanilla and cream cheese. blend in 2 c cool whip. spread over top. top with remaining cool whip. sprinkle remaining oreos on top. refrigerate at least 2 hours before serving.

3/4 c cottage cheese
1 T flour
1 T lemon juice
1/8 t white pepper
1/2 t crushed garlic
1 can drained artichoke hearts
1/4 c plus 2 T parmesan

blend cottage cheese, flour, lemon juice, pepper and garlic until smooth. add artichoke and 1/4 c parmesan, process until slightly chunky. place in baking dish. top with remaining parm; bake at 400 25 minutes.

batter:
1 c sugar
1/2 c butter
2 eggs
2 c flour
1 t baking powder
1 t baking soda
1/2 t ground ginger
1 c sour cream
2/3 c walnuts, ch.
2/3 c raisins

topping:
1 T butter
1/4 c sugar
2 T flour
1/2 t cinnamon
1/2 c ch. walnuts

cream butter and sugar. beat in eggs, one at a time. sift together flour, bp, bs and ginger. stir into egg mixture, alternating with sour cream. stir in nuts and raisins. pour into buttered 9 inch sq. cake pan. combine topping ingredients until resembles coarse crumbs. sprinkle over batter. bake at 350 for 45 minutes.

2/3 peeled, seeded, diced tomatoes
1 avocado, diced
1 diced bell pepper
1 carrot, diced
1 jicama, diced
1 scallion, thinly sliced
1 jalapeno, seeded and chopped
1/2 c corn
2-3 T chopped fresh cilantro
fresh lime juice
s & p to taste

mix all ingredients

1 loaf french bread
1c shredded mozzarella
1/2 c mayo
1/4 c roasted peppers, drained and chopped
1/2 t ground cumin
1 ch onion

cut bread horizontally in 3 layers. mix remaining ingredients. spread 1/2 over bottom layer. top with 2nd layer; spread with remaining cheese. top with third layer. wrap in foil. bake 15-20 minutes; serve warm.

2 lb frozen veggies
3 can chicken broth
1 can rotel
10 oz. velveeta

dump first 3 in a pot. bring to a boil, simmer 45 minutes. add cheese.

1 lb shrimp, peeled and deveined, cut to bite size
6-7 c chicken stock
1 c chopped hatch green chiles
1 can diced tomatoes in juice
5-6 oz tortilla chips (can use one pkg frozen ench dinner)
1 T chili powder
2-3 T butter
1 diced onion
1 t ground cumin
shredded cheddar
sour cream
1/4 c flour
juice of 1 lemon

melt butter with onion, garlic. add flour after a/b 4 mih to make a roux. add stock, chiles, tortillas (crushed), chili powder, cumin. bring to a boil. mix to smooth; boil 7-10 min. add tomato, lemon and shrimp. cook 5-7 more min. garnish with cheese and sour cream.

1 pkg manicotti
1 to 1 1/2 lb bulk sausage
1 ch onion
1/2 t sweet basil
1/2 pound cottage cheese
1 pkg italian cheese
2 eggs
1 jar spag sauce
cheese to top

mix all but last two in a large bowl. stuff uncooked shells. put 1/2 the sauce in dish; add manicotti and remaining sauce. bake covered at 300 for 60 minutes. remove cover, top with cheese and bake, uncovered another 1/2 hour.

6 diced cooked chicken breasts
1 can c of chicken
8 oz. sour cream
2 T dry sherry
s & p
7-8 oz. crushed butter crackers
1 1/2 T poppy seeds
1/2 c melted butter

mix soup, sour cream, sherry, chicken. sprinkle s& p over top. pour crackers over top. top with poppy seeds; drizzle with melted butter. bake covered 30-45 minutes at 350.

1/4 c butter
1 ch onion
1 ch pepper
1 garlic clove
1/8 t salt
1/8 t pepper
1 can rotel
16 oz shrimp
rice
saute 1st 4, stir in next 3. simmer 10 mintes. cook shrimp a/b 5 minutes.

3 T butter
3 chopped Granny Smith apples
3 T packed brown sugar
4 c cubed bread (7 slices)
1 lb bacon, cooked and chopped
2 c shredded cheddar
2 1/2 c milk
1 t ground mustard (dry)
2 t Worcestershir sauce
1/4 t salt
1/8 t pepper
5 eggs

melt butter in skillet over medium. cook apples, 2-3 minutes. stir in brown sugar, reduce to low. cook 5-6 minutes. layer half each of bread, bacon, apples and cheese in greased casserole. repeat with remaining. mix remaining ingredients. pour over cheese. cover and refrigerate 2-24 hours. bake uncovered at 350 40-45 minutes. let stand 10 minutes before serving.

5 large eggs
1 c milk
2/3 c heavy cream
1 t chili powder
1/4 t salt
1/4 t ground cumin
1/4 t dried oregeno
3/4 c shredded cheddar
1/2 c shredded jack
2 T diced green chiles
6 1/2 c cubed day old bread

butter a 12 c muffin tin. whisk eggs, milk and cream to blend. mix in chili powder, salt, cumin, oregeno, cheese and chiles. add bread, mix thoroughly. divide into muffin cups. bake 25-30 minutes at 350. cool 5-10.

1/4 c plus 2 T bread crumbs
1/2 t salt
1/8 t pepper
1/2 sweet yellow onion, sliced into 1/4 inch thick rings
1 egg white

combine crumbs, salt, pepper. dip onion in egg, then crumbs. bake at 450 for 10 minutes.

1 1/2 lb. ground beef
3 oz. crumbled roquefort cheese
1/4 t salt
1/8 t pepper
1/4 c butter
1/2 c burgundy wine

combine beef, cheese and seasonings; mix well. shape into balls, brown in butter. add wine and cover; cook 3-5 minutes.

makes 72 meatballs

1 lb sliced chicken cutlets
1 slice mozzarella for each cutlet
bread crumbs
1 stick melted butter
1 c white wine

dip each cutlet in bread crumbs and lay a piece of cheese in the middle of each. roll and secure with a toothpick. dip in butter, back in bread crumbs. drizzle remaining butter over cutlets and bake uncovered at 350 for 20 minutes. add white wine and bake another 20 minutes.

2 lb potatoes, peeled, boiled and mashed
6 T butter
1/4 c heavy cream
1 chopped onion
1 chopped green bell pepper
1/4 t ground cumin
1 canned chipotle pepper, chopped
s & p to taste

combine potatoes, 4 T of butter and cream and stir to combine. melt remaining butter and saute onion, pepper and cumin a/b 5 minutes. stir into potatoes. add pepper, s & p and adjust seasoning. spoon into buttered casserole and back at 375 for 20 minutes.

2 T oil
2 leeks, chopped
1 lb peeled and chopped potatoes
2 chopped carrots
2 ch. yellow squash
2 ch. zuccini
6 c broth (chicken or veggie)
2 T ch fresh dill
1/2 c heavy cream or 1/2 and 1/2
1 T lemon juice
s & p

heat oil and saute leeks until tender. add rest of veggies and saute 3 minutes. add broth and dill; bring to a boil. reduce heat and simmer, covered, 20 min. puree in batched and return to pot. stir in cream and lemon juice and season with s & p.

2 T chopped fresh ginger OR 2 T bottled fresh ginger
1/2 small onion minced
1/2 rib celery minced
1/4 c soy sauce
juice from 1/2 lime
1 T sugar
1 T ketchup
1/4 t pepper
1/2 c vegetable oil

combine ginger, onion and celery (in food processor). add soy, lime, sugar, ketchup and pepper. pulse until blended. add oil in a thin stream until blended. serve at once or refrigerate up to 5 days.

Sloppy Joes

1 lb. lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 cup ketchup
1/4 cup water
2 tsps instant beef flavored bouillon, or 2 boullion cubes
2 tsp. sugar
1 tsp. prepared mustard

In a large skillet, brown meat with pepper and onion; drain off fat.
Add remaining ingredients and bring to a boil. Reduce heat, cover and
simmer for 15 - 20 minutes. Serve on toasted hamburger buns.

Spanish Rice

8 slices of bacon fried till crisp
1 cup chopped onion
1/4 cup chopped green pepper
1 1 # can tomatoes undrained
3/4 cup uncooked long grain rice
1/2 cup chili sauce
1 teaspoon salt (I use much less)
1 teaspoon brown sugar (I use a good heaping teaspoon)
1/2 teaspoon Worcestershire sauce
dash or two pepper

This recipe says to save half the fat for this but it's too much so save
enough bacon grease to saute' the onion and green pepper till tender but
not brown. Then add all the other ingredients, except the bacon, cover
and simmer on low till rice is tender, about 40 minutes. Stir in the
crumbled bacon and enjoy.

Hunter's Chicken

1 cup uncooked orzo (rice-shaped pasta)
1 Tbsp oil, preferably olive
10 oz mushrooms, sliced
1 can (28 oz) crushed tomatoes
1 red bell pepper, cut in narrow strips
1 medium onion, cut in narrow strips
1 Tbsp minced garlic
1 tsp each dried basil, oregano and salt
4 skinned, boned oven-roaster chicken thighs (about 1 1/4 lb), trimmed
of fat and cut in half crosswise

Suggested toppings:
Minced parsley, grated Parmesan cheese

1. Bring 4 cups water to boil in large nonstick skillet. Add orzo and
boil uncovered over medium-high heat, stirring occasionally, 9 minutes
or until firm-tender. Drain well.

2. Heat oil in same skillet. Add mushrooms and saute3 to 4 minutes until
lightly golden. Remove to a bowl.

3. In skillet, mix tomatoes, bell pepper, onion, garlic, basil, oregano
and salt. Add chicken thighs and bring to a boil; reduce heat, cover and
simmer 5 minutes, stirring once. Stir in orzo, cover and cook 6 minutes
longer or until chicken is cooked through. Stir in mushrooms; sprinkle
with parsley and cheese. Serves 4.

Peanut Butter Chicken
1 egg, slightly beaten
1/2 cup creamy or chunk style peanut butter (I use creamy)
1 teaspoon salt
pinch of pepper to taste
1/4 - 1/2 cup milk
8 chicken drum stick (I sometimes use skinless chicken breasts)
1 cup fine dry bread crumbs
1/4 cup canola or corn oil

1. Mix together egg, peanut butter, salt and pepper. Gradually add
milk, beating with a fork to blend. Dip chicken in egg mixture; then
in crumbs.
2. Place in oiled 13"x 9" baking pan. Sprinkle remaining oil over
chicken pieces.
3. Bake in 375 degree oven for 45 minutes or until chicken is tender.

Potato Pups

8 Hot Dogs
2 Cup Mashed Potatoes
1/2 tsp Dry Mustard
Paprika, for garnish

Combine mashed potatoes and dry mustard. Split hot dogs the long way,
not quite all the way through. Fill split opening with potatoes
mixture.
Sprinkle the top with paprika.

Bake at 375 degrees for about 15 minutes or until heated through and
slightly browned on top.

Variation: Also good when topped with cheese.

2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni

3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces), divided

Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

Makes 6 servings.

2 cups chicken breast – cut up into cubes

2 cans reduced fat cream of chicken soup

1 can Rotel

1 soup can fat free milk

1 small onion diced (I skipped this b/c I’m not an onion fan)

8 oz fat free or light sour cream

½ cup low fat cheddar cheese shredded

1 med bag tortilla chips (crushed)

Salt

Pepper

2 tsp chili powder



Combine all of the ingredients in a large bowl. I crushed up almost all of the chips and put them in the mixture. Put one layer of chips on the bottom of a greased casserole dish. Then pour the casserole mixture in it. Cook on 375 for 30 minutes. Take it out and add another ½ cup of cheese to the top and bake for 15 more minutes. I served it over Spanish Rice.

SWEDISH PANCAKES WITH BANANAS

1 cup cottage cheese
3 Tbsp honey
1 cup (8 oz) dairy sour cream
1 tsp vanilla extract
pinch of salt
4 eggs, at room temperature
1 cup all-purpose flour
1 tsp baking powder
2 bananas, cut into 1/4-inch diagonal slices
flour
vegetable oil or butter

Blend the cottage cheese, honey, sour cream, vanilla and salt together
in the food processor until very smooth. Add the eggs, one at a time.
Sift the flour and baking powder into a bowl, and slowly add the egg
mixture. Do not overmix. Lightly dust the sliced bananas with flour.
Heat a griddle or large frying pan and brush butter or oil onto the
surface of the pan. Drop the batter by tablespoonfuls onto the heated
pan and top each pancake wiht a slice of banana. Spoon another
tablespoonful of batter over the slice of banana. Cook until golden
brown. Turn each pancake and continue to cook until golden. Serve with
warm maple syrup. Serves 4.

Beef Stroganoff Casserole
1 lb. ground beef
1/3 cup chopped onion
3/4 cup water
1 small can mushrooms
1 (3/4-oz.) envelope mushroom gravy mix
1 cup sour cream
1 cup Bisquick
1 egg
1/4 cup milk
1 small green pepper, cut into rings
Paprika

Heat oven to 400º F. Grease an 8-inch square baking dish. Cook beef and
onion over medium heat, stir occasionally, until beef browns; drain.
Stir in mushroom gravy mix (dry), water and mushrooms. Cook 1 to 2
minutes stirring constantly until thickened. Remove from heat. Stir in
the sour cream and spoon mixture into the baking dish. Mix Bisquick, egg
and milk until blended. Spread evenly over beef mixture. Top with green
pepper rings. Sprinkle with paprika, if desired. Bake for 18-22 minutes
or until topping is light golden brown. Let stand for 5 minutes before
cutting. Serves 6. (in a pan that size, it wouldn't serve 6 in my home.

Swiss Chicken Bake
Makes 8 servings.

8 Chicken Breasts, boneless & skinless
1 Can (10.75 oz) Condensed Cream of Chicken Soup
1/3 Cup Water
8 Slices Swiss Cheese
2 Cups Italian Seasoned Bread Crumbs
1/2 Cup Butter, slivered

Preheat oven to 350 degrees.

Combine soup and water. In a 9 x 13-inch baking dish, layer the chicken
breasts, soup mixture and with a slice of cheese for each chicken
breast.
Top all with the breadcrumbs; dot with butter slivers.

Mexican Bean Soup
This recipe makes a huge pot of soup ~ My own recipe, a nice change from
plain ol' bean soup. It's hearty, inexpensive and best of all just plain
good.

2 tablespoons garlic flavored olive oil (or any good vegetable oil)
1 onion, chopped
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
1 jalapeno pepper, chopped ** optional**
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
2 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained
1 (16 ounce) can fat free refried beans
1 (4.5 ounce) can chopped chiles
1 (16 ounce) pkg frozen corn
1 (5.7 ounce) pkg Smoked Chipotle Rice
1/2 cup instant rice
1 tablespoon cumin
2 tsp chili powder (Mexican, if you have it)
2 tsp garlic pepper*
1 tsp freshly chopped cilantro -or- 2 tsp dried cilantro
1 pint sour cream

In a large stockpot over medium heat, cook onion, green and yellow bell
peppers in oil until softened. Stir in chicken broth, tomatoes, black
beans, pinto beans and kidney beans. Add seasonings, corn and rice(s).
Bring to a boil and stir until refried beans are well incorporated. Heat
through and serve in bowls with a dollop of sour cream and a big slice
of freshly baked corn bread.

Cheeseburger-and-Fries Casserole

Ingredients
2 pounds lean ground beef
1 10-3/4-ounce can condensed golden mushroom soup
1 10-3/4-ounce can condensed cheddar cheese soup
1 20-ounce package frozen, fried crinkle-cut potatoes
Hamburger toppings (choose from catsup, pickles, mustard and chopped
tomato)

Directions
1. In a large skillet, cook the ground beef, half at a time, until
brown. Drain off fat. Place the cooked meat in the bottom of a
13x9x2-inch baking dish.

2. In a medium mixing bowl, combine the condensed golden mushroom soup
and the condensed cheddar cheese soup. Spread over the meat in the
casserole.

3. Sprinkle the frozen crinkle-cut potatoes over the top of the
casserole.

4. Bake in a 350 degree F oven for 45 to 55 minutes or until the fries
are golden. Garnish with suggested hamburger toppings, if you like.
Makes 8 to 10 servings.

For lemon soy mayonnaise
3/4 cup mayonnaise
1 1/2 teaspoons soy sauce
1/2 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon hot sauce, or to taste
For shrimp cakes
1 bacon slice, chopped
3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 slice firm white sandwich bread
1/4 cup milk
1/2 cup chopped scallions (about 4)
2 tablespoons chopped fresh cilantro
2 teaspoons cornstarch
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cups sliced almonds (6 oz)
3 tablespoons vegetable oil

Garnish: lemon wedges and fresh cilantro leaves

Make lemon soy mayonnaise:
Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
Make shrimp cakes:
Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.

Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.

Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

Makes 4 main-course or 8 first-course servings.

4 whole ripe tomatoes
1/2 cup chopped onions
1/4 chopped ripe olives
1/4 cup slivered almonds - can substitute pecans
4 teaspoons of ketchup
4 teaspoons brown sugar
4 teaspoons parmesan cheese

Cut tops off of tomatoes and scoop out center.
Sauté` the onions, olives, mushrooms, nuts and "some" of the tomato that
has been scooped out.

In each tomato shell put 1 teaspoon ketchup, 1 rounded teaspoon of brown
sugar.
Add 1/4 of the sautéed mixture to each tomato shell. Top each tomato
with parmesan cheese

Bake 20-25 minutes at 350F.

Spicy Lemon Chicken Breasts
Makes 4 servings.

1 Egg
1 Tbs Lemon Juice
1/4 Cup Flour
1/8 tsp Garlic Powder
1/8 tsp Paprika
4 to 6 Chicken Breast, boneless and skinless
1/4 Cup Butter
2 tsp Instant Chicken Bouillon
2 Tbs Lemon Juice

In small mixing bowl, beat eggs with 1 teaspoon lemon juice. Combine
flour with garlic powder and paprika. Dip chicken in egg mixture; coat
with seasoned flour.

In large skillet, heat butter then brown coated chicken breasts.
Dissolve bouillon in 1/2 cup boiling water; stir in 2 tablespoons lemon
juice. Pour over chicken in skillet. Simmer for 20 minutes.

Sicilian Pasta alla Norma

Ingredients
1/4 cup extra-virgin olive oil
1-1/4 pounds baby eggplant, diced (about 3)
3 cloves garlic, pressed
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 jar (26 oz.) pasta sauce
1/2 cup basil leaves, chopped
1 pound fettuccini, cooked according to package directions
8 ounces Ricotta salata cheese

Directions
1. Heat oil in a large nonstick skillet over medium heat. Stir in
eggplant, garlic, salt, and red pepper. Reduce heat to low, cover and
cook 8 to 10 minutes, stirring occasionally. Increase heat to medium,
add pasta sauce, and cook 2 to 3 minutes more. Remove from heat and stir
in basil. In a large serving bowl, combine hot pasta with sauce, tossing
to coat. Crumble Ricotta salata over top. Makes 4 servings.

Chicken Enchilada Casserole

2 cups cooked chicken breast, cubed
1 small onion, chopped
1 can Rotel (milder, or mild)
1 8 oz. container sour cream
2 cans Cream of Chicken soup
1 soup can of milk (or more if needed)
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons chili powder (more if desired)
1 bag tortilla chips, crushed slightly
shredded cheddar cheese (amount optional to taste)

In large bowl combine all ingredients. Spray 13x9 casserole dish with Pam.
An optional layer of tortilla chips can layer the bottom of casserole before
enchilada mixture is poured into dish. Layer top of casserole with more
shredded cheddar cheese if desired. Bake at 375 degrees for about
45 minutes or until bubbly and hot. Serve with sides of your choice:
salsa, tortilla chips, guacomole etc.

1 tbsp minced garlic

1 lb shrimp

2 cups broccoli

½ cup sun dried tomato

2 tsp basil

3 cups bow tie pasta

½ cup lf cream cheese

½ cup lf, low sodium chicken broth

Lemon juice

Fresh shredded parmesan cheese



Cook pasta according to package.

While it’s cooking. Take Sun dried tomatoes and 1 cup boiling water. Cover and let tomatoes steam for 15 minutes or until tender. Steam broccoli and set aside.

Spray large skillet with cooking spray – add minced garlic over high head. (1 min) Add shrimp and cook for about 5 minutes. Add cream cheese and chicken broth combine and bring to a boil. Simmer for a couple of minutes. Add broccoli, tomato, and basil. Heat through. Add mixture to pasta and toss. Add lemon juice and parmesan cheese.

12 pieces lasagna - uncooked
vegetable oil cooking spray
1 lb diced chicken breasts
4 c spaghetti sauce
1 1/2 c water
2 T hot sauce
2 T vinegar
1 t garlic salt
15 oz. ricotta cheese
1/2 c egg
3/4 c crumbled bleu cheese

preheat oven to 350. saute chicken. stir in sauce, water, hot sauce, vinegar and garlic salt.

combine ricotta and egg. set aside. sprak 9 x 13 with cooking spray. spread 1 cup sauceover bottom of pan. arrange lasagna over sauce. cover with 1 1/2 c sauce. spread 1/2 ricotta over the top. put more lasagna, and top with another 1 1/2 c sauce. spread remaining ricotta over top. cover wwith final pieces lasagna, cover with remaining sauce.

cover lasagna with foil; bake 70 minutes. uncover, sprinkle with cheese, bake an additional 5 minutes uncovered. cover and let stand 15 minutes before serving.

4 c chopped cooked chicken
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 jar drained diced pimento
2 T chopped green pepper
1 t grated onion
1/2 c unsalted cashews
1/2 c peach yogurt
1/2 c mayo

combine all ingredients except last 2. combine last 2, add to chicken mixture; toss. chill 3-4 hours

3/8 c crushed cornflakes
1/4 t garlic
1/8 t pepper
1/8 t red pepper
2 chicken breasts
1/8 c chicken broth

mix cornflakes, garlic, pepper. dip chicken in broth, coat with cornflakes. put on baking sheet. bake at 400 for 20 minutes.

20 oz bag of shredded potatoes
1 finely chopped green bell pepper
1 finely chopped medium onion
2 T parmesan
1/2 t salt
1/4 t pepper
1 T melted butter
1 T oil

heat oven to 325. toss potatoes, pepper, onion, cheese, s & p. pour butter and oil into 9 x 13 pan. spread mixture in pan. bake uncovered 45 minutes, stirring once. sprinkle with additional cheese before serving.

1 frozen pizza crust dough, thawed
1 cup canned tomato sauce
1 1/3 c shredded mozzarella
1/4 c parmesan
1 can artichoke hearts, drained and sliced

heat oven to 425. roll out 1/4 of the dough into an 11 inch circle; move to parchment covered baking pan. cover 1/2 of the circle with 1/4 c sauce, 1/3 c mozzarella, 1 T parmesan and 1/4 of the artichokes, leaving a 1/2 inch border. fold dough over sauced half, pinching the edge with fingers. repeat to make 3 more calzones.

coat with cooking spray. bake until golden brown, a/b 15-20 minutes.

for the sauce:
2 T olive oil
1 small chopped onion
2 cloves chopped garlic
2 14 oz cans italian tomatoes with liquid
1 T dried basil
s & p

for the ravioli:
9 oz. ravioli
2 T olive oil

Heat olive oil and saute the onion and garlic for 5 minutes. Add tomatoes, breaking up larger pieces, and bring to a boil. Simmer over low 15 minutes. Add basil, and season with s & p.

cook the ravioli acc. to directions. drain and separate the ravioli, blot dry with paper towels. Heat olive oil and saute for 2 -3 minutes per side. Drain and serve immediately.