Ingredients 1 pound chunk bologna, ground2 hard-boiled large eggs, finely chopped1/3 cup finely chopped sweet pickles1/2 cup mayonnaiseLeaf lettuce, optional8 to 10 sandwich buns, split Preparation In a bowl, combine bologna, eggs, onion and pickles. Add mayonnaise; toss lightly until combined. Cover and chill. To serve, place a lettuce leaf on each sandwich bun, if desired, and top with about 1/3 cup ham salad; replace bun tops.
Ingredients 1 large onion, chopped2 cups sliced fresh mushrooms1 tablespoon olive oil2 garlic cloves, minced7 cups reduced-sodium chicken broth2 cups water1/2 cup medium pearl barley2 tablespoons reduced-sodium soy sauce1 teaspoon dried thyme1/4 teaspoon pepper Preparation In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender....
Ingredients 1 c. unsalted butter 3 tbsp. maple syrup 1 tsp. dark rum 2 c. light brown sugar 1/2 tsp. vanilla extract 1/2 tsp. Coarse salt 2 1/2 lb. nectarines, plums, or apricots 1 1/2 c. all-purpose flour 1 1/2 c. cake flour 1 tbsp. baking powder 1 tsp. salt 1 c. unsalted butter 1 3/4 c. sugar 4 large eggs 2 tsp. pure vanilla extract 1 1/4 c. milk...
Ingredients 2-1/2 cups uncooked penne pasta2 tablespoons butter, melted1 cup grated Parmesan cheese1-1/2 pounds ground sirloin1 medium onion, chopped2 garlic cloves, minced1 can (15 ounces) tomato sauce1/2 teaspoon salt1/2 teaspoon ground cinnamon1 cup shredded Parmesan cheese, dividedBECHAMEL SAUCE:1/2 cup butter, cubed2/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper4 cups 2% milk2 large eggs, beaten Preparation Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in....
Ingredients 4 cups torn iceberg lettuce4 cups fresh baby spinach1 cup each chopped green pepper, celery and green onions1 package (10 ounces) frozen peas, thawed and patted dry1-1/2 cups mayonnaise1/2 cup shredded Parmesan cheese1/2 cup shredded Romano cheese1 cup crumbled cooked bacon Preparation In a large salad bowl, layer the lettuce, spinach, green pepper, celery, green onions and peas. Spread with mayonnaise. Combine the cheeses; sprinkle cheeses and bacon over mayonnaise....
Ingredients 1-1/2 cups all-purpose flour1-1/2 cups sugar1 teaspoon baking powder1 teaspoon salt5-1/2 cups pecan halves2 jars (16 ounces each) maraschino cherries, dried1 can (20 ounces) crushed pineapple, drained2 packages (8 ounces each) pitted dates, halved and quartered6 eggs1/2 cup orange juice1/4 to 1/2 cup corn syrup Preparation In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well....
Ingredients 1 envelope unsweetened mixed berry Kool-Aid mix2 quarts water3/4 cup sugar Swedish Fish candies, optional1 can (46 ounces) pineapple juice, chilled1 liter ginger ale, chilled Preparation In a large pitcher, combine the Kool-Aid mix, water and sugar. Stir until mix is dissolved; refrigerate. If desired, dip Swedish Fish in water and adhere to the sides of an empty punch bowl; let stand until set. Just before serving, pour mixture into punch bowl; add pineapple juice and ginger ale....
Ingredients 1 can (12 ounces) frozen lemonade concentrate, thawed1 broiler/fryer chicken (3 to 4 pounds), cut up1/2 cup plus 2 tablespoons all-purpose flour1-1/2 teaspoons salt1/2 teaspoon pepper1 cup canola oil2 tablespoons butter, melted Preparation Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally. Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper....
Ingredients 1 package chocolate cake mix (regular size)1-1/4 cups water1/2 cup peanut butter1/3 cup canola oil3 eggs24 miniature peanut butter cupsFROSTING:6 ounces semisweet chocolate, chopped2/3 cup heavy whipping cream1/3 cup peanut butterAdditional miniature peanut butter cups, chopped Preparation In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Fill paper-lined muffin cups half full....
Ingredients 8 large eggs1/4 cup butter1 small onion, chopped2 teaspoons curry powder2 teaspoons tomato paste1 garlic clove, minced1 cup water1 can (14-1/2 ounces) petite diced tomatoes, optional1 teaspoon lemon juice2 packages (8.8 ounces each) ready-to-serve long grain riceOptional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut Preparation Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil....
Ingredients 1 carton (15 ounces) whole-milk ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/2 cups shredded part-skim mozzarella cheese, divided3/4 cup shredded Parmesan cheese, divided1 large egg, lightly beaten2 teaspoons minced fresh parsley1/2 teaspoon onion powder1/2 teaspoon pepper1/8 teaspoon garlic powder3 jars (24 ounces each) spaghetti sauce1 cup water1 package (8 ounces) manicotti shells Preparation In a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings....
Ingredients 1 egg 1 package frozen chopped spinach 1 c. ATHENOS Traditional Crumbled Feta Cheese 1 tub PHILADELPHIA Garden Vegetable 1/3 Less Fat Than Cream Cheese 4 green onions 15 sheets frozen phyllo (14- by 9-inch) c. butter Preparation Step 1Mix first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter....
Ingredients 1 cup butter, softened2-1/2 cups sugar3 eggs1 can (12 ounces) evaporated milk1/4 cup water2 teaspoons vanilla extract1 teaspoon lemon extract1/4 to 1/2 teaspoon yellow food coloring, optional3 cups self-rising flour Preparation Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition....
Ingredients 4-1/2 teaspoons sugar1-1/2 teaspoons water3 tablespoons chopped walnuts4-1/2 teaspoons olive oil2-1/4 teaspoons tarragon vinegarDash salt2-1/2 cups torn Boston lettuce2/3 cup mandarin oranges Preparation In a small saucepan over medium-low heat, bring sugar and water to a boil, stirring constantly. Add walnuts; cook and stir for 2-3 minutes or until lightly browned. Spread onto a piece of greased foil; set aside. In a small bowl, whisk the oil, vinegar and salt....
Ingredients 4 cups chopped peeled mangoes (about 3 medium)2/3 cup sugar1/2 teaspoon ground cinnamon2 tablespoons cornstarch1 tablespoon cold water1 tablespoon butterTOPPING:1 cup self-rising flour1 tablespoon sugar3 tablespoons shortening1/2 cup 2% milk Preparation In a large saucepan, combine the mangoes, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into pan. Cook and stir for 2 minutes or until thickened. Transfer to a greased 11x7-in....
Ingredients 1/4 cup butter, melted1 cup packed brown sugar1/2 cup chopped walnuts1/3 cup maple syrup1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar4 tubes (6 ounces each) refrigerated buttermilk biscuits Preparation In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth. On a lightly floured surface, roll out each biscuit into a 4-in....
Ingredients 1 large egg 2 tbsp. fresh ricotta cheese 2 tbsp. Parmigiano-Reggiano cheese freshly grated, for garnish 1 tbsp. extra-virgin olive oil tsp. kosher salt tsp. Freshly ground pepper 1/4 matzoh meal 6 c. vegetable stock or low-sodium broth 2 clove garlic 1 small carrot tarragon leaves Preparation Step 1In a bowl, whisk egg. Whisk in both cheeses, oil, salt, and pepper. Stir in matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls....
Ingredients 5 cups frozen broccoli florets, thawed1 tablespoon butter, melted2 garlic cloves, minced1/4 teaspoon onion salt1/4 teaspoon dried basil1/4 teaspoon dried thyme1/8 teaspoon pepper Preparation Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients. Pour over broccoli; toss to coat. Cover and microwave on high for 3-4 minutes or until tender.
Ingredients 2 cups uncooked elbow macaroni1/2 pound ground lamb1 cup mayonnaise2 teaspoons sugar3/4 teaspoon ground mustard1/4 teaspoon salt1/8 teaspoon pepper1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained1/4 cup chopped onion1 to 2 teaspoons za’atar seasoningOptional toppings: plain yogurt and lemon zest Preparation Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain....
Ingredients 3/4 cup butter, cubed1 cup (6 ounces) dark chocolate chips3/4 cup sugar2 large eggs plus 1 large egg yolk, room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/3 cup dark baking cocoa1/2 teaspoon salt1 cup Andes creme de menthe baking chipsTOPPING:1 package (8 ounces) cream cheese, softened1/2 cup sugar1/4 cup Irish cream liqueur, such as Baileys1 large egg plus 1 large egg white, room temperature Preparation Preheat oven to 350°. Line an 8-in....
