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Sep 19, 2009

Mediterranean Panzanella Salad

1/2 cup KRAFT Ranch Dressing
1/2 tsp. curry powder
6 oz. POLLY-O Fresh Mozzarella Cheese, drained,
1 cup sliced peeled cucumbers
1/2 cup small pitted ripe olives
1/4 cup chopped red onions
3 medium radishes,
sliced 1 bag (10 oz.) torn mixed salad greens 1 pita bread, toasted, cut into bite-size pieces Make It
MIX dressing and curry powder until well blended.

COMBINE cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.

ADD greens and pita pieces just before serving; toss to coat.

Southwest Caesar Salad

2 Tbsp. KRAFT Real Mayo Mayonnaise 2 Tbsp. fresh lime juice 2 Tbsp. chopped green onions 1/4 tsp. ground red pepper (cayenne) 1/8 tsp. salt 1/4 cup olive oil 1 head romaine lettuce, washed, shredded (about 6 cups) 1 cup croutons 1 cup frozen whole kernel corn, thawed 1/2 of a red bell pepper, cut into thin strips 1/2 cup chopped cilantro 1/3 cup KRAFT Grated Parmesan Cheese

PLACE mayo, lime juice, onions, ground red pepper and salt in food processor or blender container; cover. Process until well blended. Gradually add oil through feed tube at top, processing until well blended after each addition.

TOSS lettuce with the croutons, corn, bell peppers, cilantro and cheese in large bowl.

ADD mayo mixture; toss to evenly coat. Serve immediately.

COOL 'N EASY Strawberry Pie

COOL 'N EASY Strawberry Pie

2 cups fresh strawberries, divided 2/3 cup boiling water 1 pkg.
(3 oz.) JELL-O Strawberry Flavor Gelatin ice cubes 1/2 cup cold water 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.) Make It!

SLICE 1 cup strawberries; refrigerate for later use.
Chop remaining berries; set side.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved.
Add enough ice to cold water to make 1 cup.
Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound.
Spoon into crust.

REFRIGERATE 6 hours or until firm. Top with sliced berries.


Easy Pesto Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup basil pesto
1/4 cup chopped roasted red peppers (from a jar)


1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.

2. Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.

3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.

4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Yields: 24 pinwheels. (1 pt per pinwheel)

Crab Stuffed Mushrooms

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).
Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

Swedish Meatballs

3 slices white bread -- cut into small pieces
1 pound lean ground turkey
1 large egg
1 small onion -- finely chopped
2 tablespoons dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup low sodium beef broth
1 teaspoon worcestershire sauce
1/2 cup fat-free sour cream

Preheat the oven to 450 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.

Put the bread in a food processor or blender; process to fine crumbs, about 1 minute. Combine the bread crumbs, turkey, egg, onion, 1 tablespoon of the mustard, the salt, pepper, allspice, and nutmeg in a large bowl. Form into 36 (1-inch0 meatballs; place 1 inch apart on the baking sheet. Bake until lightly browned, about 15 minutes.

Transfer the meatballs to a 5- or 6-quart slow cooker. Combine the broth, the remaining 1 tablespoon mustard, and the worchestershire sauce; pour over the mearballs. Cover and cook until the meatballs are firm and the sauce thickens slightly, 1-2 hours on high or 3-4 hours on low.

At the end of the cooking time, stir in the sour cream.

Baked Sweet Potato Chips

2 medium sweet potatoes (about 10oz ea)
1 tsp dried rosemanry, crushed
1 tsp dried parsley flakes
3/4 tsp garlic salt
1/2 tsp paprika
1/4 tsp ground mustard
Cut potatoes into 1/8 in slices; spray both sides of slices with nonstick cooking spray. In bowl, combine seasonings. Add the potatoes; toss gently to coat. place in a single layer in two 15 in. x 10 in. x 1 in. baking pans coated with nonstick cooking spray.
Bake, uncovered at 400 for 20-25 minutes or until potatoes are golden brown and tender, turning several times. Yield: 5 doz. chips

Potato Skins

2/3 cup salsa
5 potatoes (4 to 5 ounces each)
Nonstick butter-flavor cooking spray
4 ounces fat-free cream cheese
2 tablespoons reduced-fat sour cream
1/3 cup shredded reduced-fat sharp Cheddar cheese
2 tablespoons sliced ripe olives (optional)
1/4 cup minced fresh cilantro


Preheat oven to 425°F. Scrub potatoes; pierce several times with fork. Bake 45 minutes or until soft. Cool.

Split each potato crosswise into halves. Scoop out potato with spoon, leaving 1/4-inch shell. (Reserve potato for another use, if desired.). Place potato skins on baking sheet; spray lightly with cooking spray.

Preheat broiler. Broil potato skins 6 inches from heat,
5 minutes or until lightly brown and crisp.

Preheat oven to 350°F. Combine cream cheese and sour cream; stir until well blended. Divide among potato skins; spread to cover. Top with Zesty Pico do Gallo, cheese and olives, if desired. Bake 15 minutes or until heated through. Sprinkle with cilantro.


Cajun Jerky Ingredients:

•4 pounds of beef (or any meat type)
•1/2 tsp. cayenne pepper
•1/2 c. Tabasco sauce
•1/2 c. dried parsley
•1/2 c. tiger sauce
•1/2 c. Tony Chachere’s seasoning
•1 1/2 c. Worcestershire
•4 Tb. garlic powder
•4 Tb. onion powder
•4 Tb. black pepper


1.Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/8" to 1/4 thick strips.
2.Mix the ingredients to make the marinade.
3.Marinate the meat in the fridge overnight or for as long as you like.
4.Remove the strips from the marindae, rinse off and pat dry with paper towels.
5.Dry, bake, or smoke the meat anyway you choose until pliable.

Original Flavor Jerky Recipe

Original Flavor Jerky Ingredients:

•1/2 lb. of beef, venison, or any meat
•6 drops Liquid Smoke
•1/4 tsp. of Salt
•1/4 tsp. of Black Pepper
•1/3 tsp. of Garlic Powder
•1 tsp. of Accent
•1/4 c. of Worcestershire Sauce
•1/4 cup Water
•1/4 c. of Soy Sauce


1.Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/8" to 1/4 thick strips.
2.Mix the ingredients to make the marinade.
3.Marinate the meat in the fridge overnight or for as long as you like.
4.Remove the strips from the marindae, rinse off and pat dry with paper towels.
5.Dry, bake, or smoke the meat anyway you choose until pliable. Enjoy!

Pepperoni Jerky Recipe

Pepperoni Jerky Ingredients:

•1 1/2 pounds of ground beef, venison, or any meat
•1/8 teaspoon of garlic powder
•1 teaspoon of paprika
•1 1/2 tablespoons of Morton’s Tender quick salt
•1 tablespoon of fennel seed
•1 tablespoon of crushed red pepper


1.Mix all ingredients thoroughly. (recipe will make about 4 sticks)

2.Form sticks with a jerky gun, meat grinder, or similar gadget that has a 1/4" to 1/2" round nozzle attachment.

3.Bake on wire rack for 60 minutes at 300 degrees. Enjoy


Homemade Polish Sausage Ingredients

•4-lbs ground pork
•1-lb fine ground beef chuck
•2-tsp sugar
•1-tbsp marjoram
•1 1/2-tbsp salt
•1/2-tsp allspice
•1-tbsp black pepper
•1-tbsp caraway seeds
•8-cloves garlic, minced
•1-cup cold white wine

Homemade Polish Sausage Instructions

•Hand-trim fat from the outside of meat to your desired fat preference.
•Grind the meat with a fine grinding plate.
•After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
•Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings


Baked Parmesan Fish Fillets

Makes 4 servings.

Prep Time: 5 minutes

Cook Time: 20 minutes

2 tablespoons butter, melted
1/2 cup McCormick® Cracker Meal Seafood Fry Mix
1/4 cup grated Parmesan cheese
1 1/2 teaspoons McCormick® Italian Seasoning or 1 1/2 teaspoons McCormick® Perfect Pinch® Salt Free Italian Seasoning
1 pound tilapia fillets
1 egg. beaten

1. Preheat oven to 425°F. Spread melted butter on shallow baking pan. Mix cracker meal, Parmesan cheese and Italian seasoning in shallow dish. Sprinkle fish with salt and pepper. Moisten with egg, then coat with cracker meal mixture .
2. Arrange fish fillets in single layer in prepared pan.
3. Bake 20 minutes or until fish flakes easily with a fork, turning once.

Sensational Curried Chicken Salad

1/2 cup plain low fat yogurt

2 tablespoons reduced fat mayonnaise
1 teaspoon McCormick® Curry Powder

1/2 teaspoon McCormick® Cinnamon, Ground

1/2 teaspoon salt

1/2 rotisserie chicken from the supermarket, cut into bite-size chunks (about 2 cups)

1/2 cup thinly sliced celery

1/2 cup dried cranberries

1/4 cup toasted slivered almonds

1/4 cup chopped red onion

1. Mix yogurt, mayonnaise, curry powder, cinnamon and salt in large bowl. Add chicken, celery, cranberries, almonds and onion; toss to coat well.

2. Refrigerate at least 30 minutes or until ready to serve.

Firecracker Burgers

Makes 4 servings.

Prep Time: 10 minutes

Cook Time: 12 minutes

1 pound ground beef

1/4 cup finely chopped red onion

1 tablespoon McCormick® Parsley Flakes

1/2 teaspoon McCormick® Garlic Salt

1/2 teaspoon McCormick® Black Pepper, Ground

1/4 teaspoon McCormick® Red Pepper, Ground

1 each medium red and green bell pepper, seeded and sliced into rings

Vegetable oil

4 slices Cheddar, Monterey Jack or American cheese

4 Kaiser or hamburger rolls

Lettuce, tomato and condiments (optional)

1. Mix ground beef, onion and seasonings in medium bowl until well blended. Shape into 4 patties. Brush pepper rings with oil.

2. Grill patties and peppers over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds.

3. Serve burgers on toasted rolls. Garnish with desired condiments and toppings.


Hash for a Bash
6 to 8 servings

1/2 cup (1 stick) butter
2 medium-sized onions, diced (about 2 cups)
2 pound frozen hash brown potato cubes, thawed
1 pound diced cooked corned beef (3 cups)
8 eggs

1.Preheat the oven to 350°F. In a large skillet, heat the butter over medium-high heat and saute the onions for 3 to 4 minutes, until soft. Add the hash brown potatoes and cook for 10 to 12 minutes, stirring occasionally. Add the corned beef and cook for 5 to 6 minutes, until heated through.
2.Place the mixture in a 9" x 13" baking dish that has been coated with non-stick cooking spray and, with a serving size spoon, make 8 evenly spaced indentations about 1/2 inch deep in the mixture.
3.Crack the eggs one at a time and place each egg in an indentation. Cover the dish with aluminum foil and bake for 20 to 25 minutes or until the eggs are cooked to your liking.

NOTE: If you have leftover baked or boiled potatoes, they can be substituted for the frozen hash brown potatoes.

Apple Pie Toast
6 slices

6 slices cinnamon-raisin bread
1 can (21 ounces) apple pie filling, drained
6 slices (1 ounce each) sharp Cheddar cheese

1.Preheat the broiler. Place the cinnamon-raisin bread on a baking sheet and lightly toast under the broiler.
2.Remove from the broiler and top each bread slice with an equal amount of apple pie filling and a cheese slice.
3.Broil for 2 to 3 minutes, or until the filling is heated through and the cheese is melted. Serve immediately.

Fifteen-Minute Meatballs
15 meatballs

1 pound ground beef
3/4 cup plain dry bread crumbs
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1-1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 jar (28 ounces) spaghetti sauce
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

1.In a large bowl, combine the ground beef, bread crumbs, water, parsley, egg, garlic powder, salt, and pepper; mix well. Form the mixture into 15 meatballs, and place in a microwave-safe 9" x 13" baking dish.
2.In a medium bowl, combine the spaghetti sauce and Parmesan cheese; pour over the meatballs. Cover with plastic wrap and microwave at 70% power for 12 minutes, or until the meatballs are completely cooked through.
3.Remove the plastic wrap and sprinkle with the mozzarella cheese. Microwave at 70% power for 1 to 1-1/2 minutes, or until the cheese is melted.

Condiments, Herbs & Spices

2 cups water
1/3 cup dry-packed sun-dried tomatoes (about 10 halves)
1 cup sour cream
2/3 cup packed basil leaves, chopped
1/2 cup mayonnaise
1 pkg (1 oz) ranch seasonging and salad dressing mix
1/4 cup milk
1 tsp minced dried onion
1/4 tsp garlic powder
Assorted veggies, chips, crackers

In small saucepan, bring water to a boil. Add tomatoes; simmer 3 minutes. Remove from heat;
let stand 3 minutes to soften. Drain; let cool.
In bowl, mix sour cream, basil, mayonnaise, seasoning mix, milk, dried onion and garlic
powder. Chop tomatoes into small pieces. Stir into mixture in bowl. Cover with plastic
wrap. Refrigerate for at least 1 hour.
To serve, stir dip. Accompany with veggies, chips and crackers.

Basil-Tomato Dip

Gingered Cranberry Sauce

1 juice orange
1 pkg (12 oz) fresh or frozen cranberries
1 tbsp grated peeled fresh ginger
1 tbsp fresh lemon juice
1-1/4 cups sugar
1/2 cup cranberry juice or cranberry juice blend

Grate 2 teaspoons rind from orange. Save for garnish. With knife, remove remaining peel and
white pith from orange. Chop orange into 1/2 inch pieces, discarding any seeds.
In nonreactive saucepan, combine orange pieces, cranberries, ginger, lemon juice, sugar,
and juice. Bring to a boil. Reduce heat; simmer 3 to 5 minutes, until thickened and most of
berries have popped.
Transfer sauce to serving bowl. Cool, stirring occasionally; refrigerate. To serve, garnish
with reserved rind.

Tartar Sauce (Southern)

1 cup salad dressing
3 tablespoons finely chopped sweet pickle
1 teaspoon sweet pickle juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped capers
2 tablespoons finely chopped stuffed olives
1 teaspoon grated onion

Mix all ingredients. Cover and refrigerate.

Garlic Peppercorn Vinegar

5 whole black peppercorns
2 large garlic clove, peeled
2 cups white vinegar


Place peppercorns in clean pint jar. Thread garlic on wooden skewer;
place in jar. Add vinegar. Microwave on HIGH 2-1/2 to 3 minutes or
unil vinegar reaches 140 to 150*F (jar will be warm to the touch). Cover;
let stand in a cool dark place for several days to 2 weeks to blend
flavors. If desired, strain into decorative jar and add fresh peppercorns
and garlic. Makes 1 pint

Place peppercorns in clean pint jar. Thread garlic on wooden skewer;
place in jar. In small stainless steel saucepan, heat vinegar to boiling;
carefully pour into jar. Continue as directed above.

Sauces & Spreads

Sauces & Spreads

Cinnamon Sauce

In glass bowl or measuring cup, stir together 1
cup corn syrup and 1/2 tsp ground cinnamon.
Microwave on HIGH 1 minute; stir.
Pour over pudding.
**This sauce is also terrific over ice cream

Raspberry Sauce

2 pkg (12 ox size) frozen unsweetened raspberries, thawed
1/2 cup sugar

Combine thawed raspberries and 1/2 cup sugar; let stand 20 to 30
minutes. Using back of large spoon, press berries and any juice
through a straiiner set over a large deep bowl until only seeds remain;
discard seeds. Cover raspberry puree and refrigerate until serving.

Fruit Salad Dressing

1 can of Eagle Brand Condensed Milk
1/4 tsp salt
1 egg beaten
1 tsp mustard
1/2 cup vinegar

Add all together and beat with hand mixer until well blended.
REfrigerate to thicken. Just before meal, peel and dice up fruit.
I put apples, bananas, one orange. You can also add diced canned
pineapple. Grapes and cherries are also good plus give color~!
I just mix enough dressing to moisten fruit.

Zesty Barbecue Sauce

1/2 cup catsup
1/4 cup vinegar
2 tbsp chopped onion
1 tbsp worcestershire sauce
2 tsp packed brown sugar
1/4 tsp dry mustard
1 clove garlic, crushed

Heat all ingredients to boiling over medium heat, stirring constantly;
reduce heat. Simmer uncovered, stirring occasinally, 15 minutes.

All-Time Favorite BBQ Sauce

1 can (10 oz)condensed tomato soup
1/4 cup vinegar
1/4 cup vegetable oil
2 Tbsp packed brown sugar
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/8 tsp Louisiana-style hot sauce (optional)

In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire
sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs,
chicken, hamburgers or steak during broiling or grilling

Garlic & Herb Marinade

1/2 C Worcestershire Sauce
1/4 C plive oil
1/4 C apple cider vinegar
1/4 C chopped fresh basil or oregano leaves
2 TB fiinely chopped garlic
1/4 tsp salt

Combine all ingredients. Remove 1/4 cup mariande; refrigerate.
In large shallow non-aluminum baking dish or plastic bag,
marinate your favorite steak(s) in refrigerator, tunring
occasionally, 3 to 24 hours. Remove steaks(s); discard
marinade. Grill or broil steak(s), brushing with reserved
marinade until desired doneness. Makes 1 Cup.

Caribbean Salsa

2 cups crushed pineapple with juice
3/4 cup red bell pepper - finely minced
3/4 cup yellow onion - finely minced
3 good Tbs. brown sugar
1/2 tsp. red pepper flakes
1/4 tsp. nutmeg
1/2 TBS fresh ginger - finely minced
1/4 tsp. salt
2 oz. fresh lime juice
(I love lime juice and always use more - about 3oz)
2 1/4 tsp. white corn syrup
1 Tbs green onion - finely minced
Combine all ingredients in a bowl.
Mix well
(Do NOT put in blender or food processor) and keep chilled.
Should be made early in the day but at least one hour before serving

Spice Apple Cheese Spread

8 ounces cream cheese, softened
1-1/2 cups shredded Monterey Jack cheese
1 cup finely diced apple (one small)
1/3 cup crushed walnuts
2 tablespoons milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
In a small mixer bowl, beat cream cheese until light and fluffy. Beat in
remaining ingredients until well blended. Refrigerate, covered, 1-2
hours to allow flavors to blend. Store in refrigerator up to one week.
Also good on bagels, toast or waffles.

Tomato & Green Pepper Sauce

4 medium tomatoes,peeled and chopped
1 medium green pepper,cut into thin strips
1 small onion,chopped
1/2 tsp. basil leaves
1/2 tsp. salt (opit.)
1/4 tsp. oregano leaves
1/4 tsp. thyme leaves
1/8 tsp. garlic powder
1/8 tsp. black pepper
2 tablespoon water
1 Tbsp. cornstarch

In 1~1/2-qt,casserole combine all ingredients except water. Add to
vegtable mixture. Cover.

Microwave at high 5 minutes. Stir or until pepper is tender and sauce
is slightly thickened,stirring once or twice.

Serves 6, serving size 1/2 cup

Orange~Pineapple Sauce

1 can (8 oz)crushed pinapple, packed in own juice
1/4 cup low sugar orange marmalade
1/2 teaspoon pasley flakes

Combine all ingredients in 2-cup measure.
Microwave at high 1~1/2 mins or until marmalade melts.
Serve over Chicken or Pork.

Serves 9, serving size: 2 TBS

Mushroom Sauce

8 oz sliced fresh mushrooms
2 medium green onions, chopped
1 teaspoon instant beef boullion granules
1/4 tsp pepper
1~1/4 cup water
2 tsp cornstarch

In 1~1/2 qt. casserole, combine all ingredients except water and
cornstarch. In small bowl blend cornstarch into water. Add to vegetable
mixture. Cover Microwave at high 3 to 6 min or until mushrooms are
tender and sauce is transparent, stirring once or twice.
Serve with meat or fish. Serves 5 serving size: 1/4 cup
**NOTE: for low sodium diet substitute low -salt boullion

Sweet & Sour Sauce

1/2 cup unsweetened pineapple juice
5 Tbsp catsup
2 tsp vinegar
1/2 cup water
1 tsp instant minced onion

Combine all ingredients in a 2-cup measure. Microwave at 3 to 6 minutes
or until sauce is bubbly and onion is tender.

Serve with Beef, pork, chicken, or vegetables.
**Note: For low sodium diet use low -salt catsup.

Barbque Sauce: Add 8 to ten drops liquid hickory smoked flavoring
Serves 11, serving size: 2 Tbsp

Mint Sauce

2/3 cup water
1 tsp red wine vinegar
1~1/2 teaspoons malt vinegar
2 tsp dry mint leaves
1 tsp sugar

Combine all ingredients in a 2-cup measure. Microwave at high 1~1/2 to
2~1/2 minutes or until boiling.

Reduce power to 50%(med), microwave 5 min or until flavors blend. Use
Immediately or cover and refrigerate. Serve with Lamb, Pork or vegetables.
Serves 8, Serving size: 1Tbsp


Chilled Tuscan-Style Tomato Soup

U.S. Metric Conversion chart
1 teaspoon(s) olive oil
1 clove(s) garlic, minced
2 cup(s) (1-inch cubes) country-style bread
3 pound(s) ripe tomatoes, each cut into quarters
1/4 cup(s) (loosely packed) fresh basil leaves, chopped
Additional basil leaves, for garnish
1 teaspoon(s) sugar
1/2 teaspoon(s) salt



1.In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet from heat.
2.In food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into bowl; stir in chopped basil, sugar, and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.

Lentil, Kielbasa, and Garlic Stew

U.S. Metric Conversion chart
2 tablespoon(s) olive oil
2 pound(s) turkey kielbasa, cut into 1/2-inch slices
1 large onion, chopped
1 pound(s) carrots, cut into 1/2-inch half-moons
4 medium stalks celery, sliced
5 clove(s) garlic, crushed with press
6 cup(s) water
2 can(s) (14- to 14 1/2-ounce) chicken broth
2 can(s) (14 1/2-ounce) diced tomatoes
1 1/2 bag(s) (16-ounce) lentils, picked over and rinsed
Celery leaves for garnish



1.In 8-quart saucepot, heat 2 teaspoons oil on medium until hot. Add half of kielbasa and cook 4 to 5 minutes or until browned. Transfer to medium bowl. Repeat with remaining kielbasa and 2 teaspoons oil.
2.In same pot, heat remaining 2 teaspoons oil on medium. Add onion, carrots, and celery; cook 15 minutes or until vegetables are golden, stirring often. Stir in garlic; cook 1 minute.
3.Add water, broth, tomatoes, and lentils to pot; heat to boiling on high. Reduce heat to medium-low; simmer, uncovered, 40 minutes or until lentils are tender. Stir in kielbasa; heat through. Spoon half of stew into serving bowls; garnish with celery leaves. Spoon remaining into freezer-safe containers (see Thawing and Reheating Tips).
Tips & Techniques

Tip: Sort through dry lentils to remove any small stones or shriveled pieces, then rinse to remove any grit.

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 35 minutes, stirring often.

Microwave oven: Heat, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 10 to 15 minutes, stirring once.

Straciatella with Escarole


U.S. Metric Conversion chart
3 can(s) (14- to 14 1/2-ounce) chicken broth
3 cup(s) water
1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces
3 large eggs
1/3 cup(s) freshly grated Pecorino Romano cheese
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper



1.In 4-quart covered saucepan, heat broth and water to boiling on high. Stir in escarole; reduce heat to medium and simmer 5 minutes or until escarole is tender and wilted.
2.Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, Romano, salt, and pepper until combined.
3.Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set. Ladle soup into warm bowls and serve immediately. Makes 10 1/2 cups.

Spiced Pumpkin Soup

U.S. Metric Conversion chart
2 tablespoon(s) margarine, substitute butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
clove(s) (2 cloves) garlic, minced
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1 carton(s) (32 ounces) chicken or vegetable broth
1 can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
1 can(s) (12 ounces) carrot juice
1/2 cup(s) pumpkin seeds (pepitas), roasted and shelled



1.In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2.Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3.Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.