Classic Macaroni and Cheese

Serves 6 to 8

It's crucial to cook the pasta until it's tender-that is, just past the al dente stage. Whole, low-fat, and skim milk all work well in this recipe. The recipe may be halved and baked in an 8-inch square broiler-safe baking pan. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
8 tablespoons unsalted butter, 3 tablespoons cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1½ teaspoons dry mustard
¼ teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

1. Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.

2. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender; drain pasta.

3. Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt, and cayenne, if using, and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Cool casserole for 5 minutes before serving.

Meatballs Stroganoff

ingredients

• 1 12- to 16-ounce package frozen cooked meatballs
• 1 cup lower-sodium beef broth
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 4 cups hot cooked wide egg noodles
• Snipped fresh parsley (optional)

directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Chicago Dog Salad

This one looks interesting.  I'd have to substitute some neon-green relish for the sour pickles, though!  And of course sprinkle on some celery salt.  :)

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

Paprika Chicken with Sour Cream Gravy

Ingredients:

• 1/2 cup all-purpose flour 
• 2 tsp. paprika 
• 1 tsp. garlic powder 
• 1 tsp. ground black pepper 
• 1 tsp. ground red pepper 
• 4 boneless chicken breast halves 
• 1/4 cup butter OR margarine 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1/4 cup sliced green onions 
• 1 container (8 oz.) sour cream 

Directions:

MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

HEAT butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

ADD soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream. Serves 4.

TIP: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Campbell's® 15-Minute Chicken & Rice Dinner

Ingredients:

• 1 tbsp. vegetable oil 
• 4 skinless, boneless chicken breast halves 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1 1/2 cups water 
• 1/4 tsp. paprika 
• 1/4 tsp. ground black pepper 
• 2 cups uncooked instant white rice * 
• 2 cups fresh OR frozen broccoli flowerets 

Directions:

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken.  Cover and cook on low heat 5 min. or until chicken is done. Serves 4.

TIP: *For creamier dish, use 1 1/2 cups rice.

Quick and Zesty Vegetable Soup

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup chopped onions
• 2 cans (14 1/2oz. each) Italian style stewed tomatoes
• 2 cans (13 3/4oz. each) beef broth
• 1 can mixed vegetables
• 1/2 cup uncooked medium egg noodles
• 1/2 tsp. oregano

How to Prepare:
In a large pot, brown meat with onion. Cook until onion is tender; drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to boil; reduce heat. Cover and simmer 15 minutes or until noodles are tender.

Quick Curry Chicken Salad

Ingredients:

• 1 Can of White meat chicken
• Curry powder
• Raisins
• Dried tomatoes
• Mayo
• Jalapeno pepper

How to Prepare:
Smash up a large can of white meat chicken breast in a bowl.add 2 tbls spoons of mild cury powder. some raisins or some other dried fruit diced up. add 2 table spoons of mayoand one diced up chili pepper.and mix all up and spread on toast. if you have some dried tomatoes dice those up and add them in.

Blender Hollandaise Sauce

Ingredients:

• 1/2 cup margarine
• 3 egg yolks
• 2 Tablespoons lemon juice
• 1/4-1/2 teaspoon salt
• Pinch of cayenne

How to Prepare:
In a small sauce pan, heat the margarine till bubbly, but not brown. In a blender, place the 3 egg yolks, lemon juice, and seasonings. Cover blender, and turn on low. Immediately remove lid, and pour in hot margarine, in a steady stream. When all the margarine has been added, turn off the motor.

Fast Chicken Fajitas

Ingredients:

• 3 Tbsp vegetable oil
• 1 medium onion, sliced and separated into rings
• 2 boneless, skinless chicken breast halves, cut into strips
• 1 Tbsp taco or fajita seasoning mix
• 1 4-oz can whole mild green chilies, cut into strips
• 8 6-inch flour tortillas
• 1 8-oz container sour cream
• About 1/2 pound Cheddar cheese, shredded
• About 1/2 cup chunky Mexican salsa
• 1 medium tomato, cored and cut into strips

How to Prepare:
Heat oil over high heat in a large skillet; add onion and chicken. Stir-fry until onion softens a little and chicken turns opaque, about 2 minutes. After about 1 minute, stir in taco or fajita seasoning.

Add green chilies, reduce heat to low, cover and cook for 5 minutes.

Heat tortillas until warm and flexible. You can do this over a gas flame, in a dry skillet or in a microwave. (To heat over a gas flame, lay 1 tortilla directly on the burner and turn every 2 seconds with tongs until warm and just beginning to get brown spots. Or heat a skillet on high heat, and heat 1 tortilla at a time, turning until pliable and warm, about 10 to 15 seconds. To microwave, wrap tortillas in a damp cloth towel and microwave on medium power for about 1 minute. Change the position of the tortillas in the stack, moving those inside to the outside, and microwave for 30 seconds.)

Spread each tortilla with a stripe of sour cream across its diameter, then sprinkle with a little cheese; add chicken mixture. Top with salsa and tomato. Fold the tortilla over the filling and serve.

Lemon Chicken Primavera

Ingredients:

• 1 Tbsp. butter or margarine
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 can (10 1/2oz) chicken gravy
• 1 bag (16oz) frozen vegetable combination
• 3 cloves garlic, minced
• 2 Tbsp. lemon juice
• 1/2 tsp. dried basil leaves, crushed
• 1/8 tsp. pepper
• 4 cups hot cooked spaghetti (about 8oz. dry)

How to Prepare:
In a 10" skillet over medium-high heat, in hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.

In same skillet, combine gravy, vegetables, garlic, lemon juice, basil, and pepper. Heat to boiling. Reduce heat to low. Cover; cook 10 minutes or until vegetables are tender, stirring occasionally. Return chicken to skillet. Heat through, stirring occasionally. Serve over spaghetti.