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Mexican Meatloaf Ingredients: 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup water 2 eggs, lightly beaten 2 tsp. chili powder 1/2 cup Thick/Chunky Salsa, divided 3/4 cup Mexican Style Shredded Cheddar Jack Cheese Preparation: Preheat oven to 375°F. Mix all ingredients except the cheese and 1/4 cup of the salsa. Shape into oval loaf in 13x9-inch baking dish; top with the remaining 1/4 cup salsa. Bake 1 hour or until cooked through (160ºF). Sprinkle evenly with the cheese; continue baking 5 minutes or until cheese is melted. Let stand 5 minutes before cutting into eight slices to serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Italian Meatloaf Ingredients: 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 can (14-1/2 oz.) Italian-style diced tomatoes, do not drain 4 cloves garlic, minced 2 eggs, lightly beaten 1 cup spaghetti sauce, divided 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided Preparation: Preheat oven to 375°F. Mix all ingredients except 1/4 cup each of the spaghetti sauce and cheese. SHAPE into loaf in 13x9-inch baking dish sprayed with cooking spray. Bake 50 minutes and remove from oven. Top with remaining 1/4 cup spaghetti sauce and remaining 1/4 cup cheese and bake for an additional 10 minutes or until loaf is cooked through (160ºF). Serve with mashed potatoes and your favorite steamed vegetable to round out the meal. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheese Stuffed Chicken Ingredients: 2 Tbsp. butter or margarine 2 zucchini, shredded (about 2 cups) 1 onion, chopped 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup KRAFT Finely Shredded Italian Five Cheese Blend 3/4 cup KRAFT Honey Barbecue Sauce Preparation: Preheat oven to 400°F. Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended. Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan. Bake 45 min. or until chicken is cooked through (165ºF). Brush with barbecue sauce. Bake an additional 5 to 10 min. or until heated through. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Albondigas Soup Ingredients: 1 large onion, chopped 1 large garlic clove, minced 1/2 cup of tomato sauce 1-1/2 quarts of chicken stock or beef stock 1-1/2 quarts water 2 large carrots, sliced 1/2 lb of string beans, cut into 1 inch pieces 1 pound ground beef 1/3 cup of raw white rice 1 raw egg 1/2 cup of chopped fresh mint leaves and/or parsley 1-1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup of frozen or fresh peas Dried oregano, crumbled Salt and pepper 1/2 cup chopped fresh cilantro Preparation: Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and saute until tender, about 5 minutes. Add tomato sauce, broth and water. Bring to boil and simmer. Add carrots and string beans. Prepare meatballs by mixing rice into meat, adding mint and parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cream Puffs Ingredients: 1 cup cold milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1/2 cup thawed COOL WHIP Whipped Topping 1 square BAKER'S Semi-Sweet Baking Chocolate, melted Preparation: Unfold pastry on lightly floured surface; roll pastry out to 10-inch square. Cut into nine circles with 3-inch cookie cutter or rim of glass. Place on ungreased baking sheet. Bake 10 min. Remove to wire racks; cool completely. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min. Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve. Makes 9 servings, one cream puff each. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Shipwreck Dinner Ingredients: 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner 1 can (16 oz.) stewed tomatoes, undrained 1 cup frozen green peas 1 cup milk 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese Preparation: Brown meat in large nonstick skillet on medium-high heat. Drain fat, if necessary. Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 min. or until macaroni is tender. Sprinkle with cheese. Let stand 5 min. or until cheese is melted. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sauce From An Italian Restaurant! Spaghetti with Zesty Bolognese Ingredients: 1/4 cup KRAFT Light Zesty Italian Dressing 1 lb. extra lean ground beef 1 can (15 oz.) tomato sauce 1 can (14 oz.) diced tomatoes, undrained 2 Tbsp. PHILADELPHIA Cream Cheese 12 oz. spaghetti, uncooked 1/4 cup KRAFT 100% Grated Parmesan Cheese Preparation: Cook onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil then reduce heat to medium-low; simmer 15 min. Remove from heat and stir in cream cheese until well blended. Cook pasta as directed on package. Spoon sauce over pasta. Sprinkle with Parmesan cheese. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheddar Is Better When Bakin' With Bacon! Mac & Cheese w/ Bacon Ingredients: 1 pound elbow macaroni 4 cups milk 2 or 3 sprigs thyme 4 cloves garlic, smashed and divided 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 5 1/2 cups shredded sharp white Cheddar, divided Freshly ground black pepper 1/4 cup chopped flat-leaf parsley 4 slices bacon, cut crosswise into thin strips 1 large onion, diced Leaves from 1/4 bunch fresh thyme Preparation: Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400 degrees F. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold in to coat the macaroni with the cheese mixture. Pour into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups of cheese. Bake for 30 minutes, or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Great White Northern Beans In Every Bite! Basic Ham and Bean Soup Ingredients: 8 cups water 1/2 teaspoon salt 1 ham hock 1 cup chopped carrots 1/2 stalk celery, chopped 1 cup chopped onion 1 teaspoon minced garlic 1 teaspoon mustard powder 2 bay leaves 2 cups chopped ham 1/2 teaspoon ground white pepper Preparation: Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ A Berry Good Dessert With A Twist! Strawberry Swirl Cake Ingredients: 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin 2/3 cup Sour Cream 2/3 cup powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 1-1/2 cups sliced strawberries Preparation: Preheat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon. Bake 30 minutes, then cool 30 minutes in pans. Remove to wire racks; cool completely. Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. (Store any leftover cake in refrigerator.) Tips - To prevent the baked cake layers from sticking to the pans, generously grease and flour the cake pans (or line them with parchment paper) and allow for the full 30 minute cooling time before removing the layers from the pans. Also, be sure to swirl the two batters together evenly. If you live in a high-altitude location, follow the High Altitude Directions on the cake mix package and, to help prevent the batter from overflowing, use 9-inch round cake pans. To release any air bubbles from the cake batter, lightly tap filled cake pans on counter before baking. Any small air bubbles will rise to the surface. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ All recipe titles
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