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Recipe: 03-05 thru 03-31-11 Daily Recipe Swap - Assorted Recipes

Betsy at Recipelink.com

MARCH 5-31, 2011 RECIPE SWAP

DAILY RECIPE SWAP
ASSORTED RECIPES

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This Week's Recipe Swap Topics

All Recipes Posted This Week

This Week's Mix-and-Match Menu Planner

Recipe: Grilled Veggie Hero with Roasted Garlic Spread (using portobello mushrooms)

Betsy at Recipelink.com

GRILLED VEGGIE HERO WITH ROASTED GARLIC SPREAD

"This sandwich is great for using up some of the bounty from the farmers' market. The hours that it spends wrapped in plastic make this is a terrific dish for entertaining or to take on a picnic."

1 head garlic
Olive oil, for drizzling and brushing
Salt and freshly ground pepper
2 portobello mushroom caps
2 to 3 zucchini or yellow squash, sliced lengthwise into thirds
1 Vidalia or red onion, thickly sliced crosswise
2 red peppers, cut in half, stems, ribs, and seeds removed
1 (7 ounce) log goat cheese
2 tablespoons whole milk or sour cream1 loaf rustic bread such as ciabatta
1 tomato, thinly sliced
2 tablespoons balsamic vinegar
1 bunch arugula (or 3 cups fresh spinach), chopped

TO ROAST THE GARLIC:
Preheat the oven to 325 degrees F.

Cut off the top quarter of the garlic head to expose the cloves. Drizzle with oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil. Place on a cookie sheet and bake until soft, 45 minutes to 1 hour. Remove from the oven and set aside to cool.

TO COOK THE VEGETABLES:
Preheat the broiler.

Brush the mushroom caps, zucchini or squash, onion, and peppers with oil and season with salt and pepper. Broil 3 to 4 inches from the element until tender, about 10 minutes, turning once. Set aside to cool.

TO PREPARE THE GOAT CHEESE MIXTURE:
Squeeze the roasted garlic out of the skin into a small bowl and mash with a fork. Add the goat cheese and milk or sour cream, and salt and pepper to taste, continuing to mash well with a fork until blended.

TO ASSEMBLE THE SANDWICH:
Cut the bread in half and open it like a book. Spread both sides of the bread with the goat cheese mixture.

Slice the roasted vegetables into strips and layer them on 1 side of bread. Top vegetables with tomato slices. Drizzle with vinegar. Top with arugula or spinach and replace the top half of the bread to make a sandwich.

Press the length of the sandwich firmly with the palm of your hand to compress it slightly. Wrap tightly in plastic wrap and press under a weight (2 cans of tomatoes on top of a cutting board works well) for 2 to 3 hours to combine flavors and improve sandwich texture. Cut into portions and serve.

TO MAKE AHEAD:
The vegetables can be grilled a day ahead and the roasted garlic spread can be made up to two days ahead and stored in the refrigerator.

Makes 6 servings (as part of a picnic buffet)
Adapted from source: The Real Food Revival: Aisle By Aisle, Morsel By Morsel by Sherri Brooks Vinton and Ann Clark Espuelas

Recipe: Grilled Stuffed Peppers (using croutons, onion and Parmesan)

Betsy at Recipelink.com

GRILLED STUFFED PEPPERS

4 to 6 medium to large sweet bell peppers (yellow, orange, red or green)
1 1/2 cups Caesar croutons, crushed
1 cup sweet onion, finely chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced garlic
1 tablespoon cilantro, finely chopped
Salt and pepper, to taste

Slice tops off peppers, clean and core.

Mix croutons, sweet onions, parmesan cheese, garlic and cilantro in a bowl. Pack the mixture into the hollowed center of the peppers.

Put on grill over medium heat for about 15 minutes. Serve with salt and fresh ground pepper, to taste.

Makes 4-6 servings
Source: 101 Things to do With a BBQ by Steve Tillett

Recipe: Grilled Onion Bloom

Betsy at Recipelink.com

GRILLED ONION BLOOM

1 large sweet onion, Walla Walla or Vidalia
2 tablespoons butter
2 teaspoons (4 cloves) minced garlic
Salt and pepper, to taste

Peel onions, and cut each one into quarters, or eights, keeping onion together.

Place butter and garlic over the top of the onion. Double wrap the onion in aluminum foil (shiny side in) and place on the grill.

Cook for 30�40 minutes. Carefully remove it from the grill and tear it open. Season with salt and pepper, to taste, and eat.

Source: 101 Things to do With a BBQ by Steve Tillett

Recipe: Dry Rub Country Style Beef Ribs with Steve's Famous Dry Rub

Betsy at Recipelink.com

DRY RUB RIBS

Country style beef ribs
STEVE'S FAMOUS DRY RUB:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons dried, chopped onion flakes
1 tablespoon paprika
1 tablespoon garlic salt

Mix all Dry Rub ingredients. Rub into ribs as little as 10 minutes before, or at most 60 minutes before grilling.

Preheat an outdoor grill for medium heat. Lightly oil the grill.

Grill for 15�20 minutes turning frequently - or to desired doneness.

Remove from grill and serve.

Makes 4 to 8 country style beef ribs
Source: 101 Things to do With a BBQ by Steve Tillett

Recipe: Pick a Peck of BBQ Pineapple

Betsy at Recipelink.com

PICK A PECK OF BBQ PINEAPPLE

1 fresh pineapple (could substitute with canned rings)
1/2 cup orange juice (or apple juice)
1/4 cup brown sugar
1 tablespoon ground cinnamon
Vanilla ice cream (for serving)

Slice pineapple into 1/2-inch slices, cutting off skin and coring.

Combine all ingredients, except ice cream, and place in a shallow dish or large re-sealable plastic bag - let marinate for 1 hour (OK to marinate overnight).

Preheat grill to medium-high heat. Lightly oil the grill. Place pineapple slices on lightly oiled grill and cook for 5�7 minutes per side - cooking until outside is dry and slightly char marked from grill.

Serve warm with reserved marinade over vanilla ice cream.

Source: 101 Things to do With a BBQ by Steve Tillett

Recipe: Strawberry Margarita Squares (no bake, with tortilla chip crust)

Betsy at Recipelink.com

STRAWBERRY MARGARITA SQUARES

FOR THE CRUST:
1 1/2 cups tortilla chips, finely crushed
1/4 cup butter, melted
1 tablespoon sugar
FOR THE FILLING:
1 (14 ounce) can sweetened condensed milk
2 cups pureed strawberries
1/2 cup lime juice
1 (8 ounce) container frozen whipped topping, thawed
Sliced fresh strawberries (for garnish)

Combine the ingredients for the crust; mixture into a 9x13-inch pan; set aside.

Mix filling ingredients, except the sliced strawberries, and pour over top. Freeze 4�6 hours.

Let stand at room temperature 15 minutes before serving. Cut into squares and garnish with fresh sliced strawberries.

Makes 10�12 servings
Source: 101 Things to do With a Tortilla by Stephanie Ashcraft and Donna Kelly

Recipe: Mushroom Swiss Tortilla Bake (using black beans and enchilada sauce)

Betsy at Recipelink.com

MUSHROOM SWISS TORTILLA BAKE

1 pound mushrooms, sliced
1 cup chopped green onions
1/4 cup butter
1 (19 ounces) can enchilada sauce
1 (15 ounces) can black beans, not drained
12 corn tortillas
1 pound Swiss cheese, grated
Sour cream (for serving)
Salsa (for serving)

Saute mushrooms and onions in butter until limp.

Blend enchilada sauce and black beans in blender until smooth. Pour a little sauce in a 9x13-inch pan. Place 6 tortillas in bottom of pan. Spread half of mushroom and onion mixture in pan over tortillas. Pour half of remaining sauce in pan, then sprinkle half of cheese over top. Repeat layers with remaining ingredients.

Bake 40 minutes at 350 degrees F, or until bubbly. Serve with a dollop of sour cream and salsa.

Makes 8 servings
Source: 101 Things to do With a Tortilla by Stephanie Ashcraft and Donna Kelly

Recipe: Elegant Smoked Salmon Triangles (using tortillas)

Betsy at Recipelink.com

ELEGANT SMOKED SALMON TRIANGLES

4 medium flour tortillas
4 tablespoons butter, divided use
1 package (8 ounces) cream cheese, softened
1/2 pound thinly sliced smoked salmon
2 medium tomatoes, thinly sliced
1 medium purple onion, thinly sliced
Chopped fresh parsley (for garnish)

Melt 1 tablespoon butter in an 8-inch frying pan over low heat. Cook one flour tortilla until light golden brown and crisp on one side only. Remove and cool. Repeat with remaining tortillas.

Divide cream cheese into four even parts and spread over each tortilla.

Then evenly divide and add salmon, tomato, and onion. Cut each tortilla into six triangle wedges. Chill before serving.

Garnish with freshly chopped parsley.

Makes 24 triangles
Source: 101 Things to do With a Tortilla by Stephanie Ashcraft and Donna Kelly

Recipe: Low Fat Old Fashioned Cornbread Stuffing

Betsy at Recipelink.com

LOW FAT OLD FASHIONED CORNBREAD STUFFING

1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onions
2 tbsp snipped fresh parsley
1 1/2 tsp ground sage
2 3/4 cups unseasoned cornbread dressing cubes (If unseasoned cubes are unavailable, use the stuffing crumbs from a 6 oz. package of cornbread stuffing mix, discard the seasoning packet.)
1 to 1 1/2 cups chicken broth defatted

Preheat the oven to 350 degrees F. Lightly spray a 1 1/2 to 2 quart casserole dish with no stick spray.

Lightly spray a medium skillet with no stick spray. Add the celery, mushrooms and onions. Cook and stir over medium heat until tender.

Stir in the parsley and sage. Place the cornbread in the prepared casserole dish. Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss. If necessary, drizzle with enough of the remaining 1/2 cup broth to moisten the bread. Gently toss to mix well.

Bake, uncovered, for 30 to 40 minutes or until heated through.

Makes 4 servings
Adapted from source: Healthy Homestyle Cooking by Evelyn Tribole

Recipe: Tex-Mex Lasagna (make ahead)

Betsy at Recipelink.com

TEX-MEX LASAGNA

12 lasagna noodles, uncooked
3 cups tomato sauce or spaghetti sauce
1 cup water
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
1 package chili seasoning mix
2 cups part-skim Ricotta cheese
1 1/2 cups grated reduced-fat Monterey Jack cheese

In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix.

Spread 1 cup of the sauce mixture over the bottom of a 9�13-inch baking pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the Ricotta on top. Arrange another 4 pieces of lasagna over the Ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagna on top. Cover with remaining sauce.

Refrigerate for at least 6 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.

Makes 6-8 servings
Source: National Pasta Association

Recipe: Tart Mango Salsa

Betsy at Recipelink.com

TART MANGO SALSA

6 tomatillos, husked
1/2 cup pineapple juice
1/4 cup cider vinegar
4 tablespoons lime juice
1 fresh jalapeno pepper, seeded (use rubber gloves when handling hot pepper)
1 garlic clove
2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 ripe mangoes, peeled, pitted, diced
1/2 large red onion, minced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
Chopped fresh cilantro (for garnish)

In a food processor or blender, pur�e the first eight ingredients. Place mango, onion and peppers in a serving bowl; pour the pur�e over and stir to mix well.

Makes 20 servings
Source: National Pork Producers Council

Recipe: Texas-Style Barbecued Pork Chops (using ketchup and molasses)

Betsy at Recipelink.com

TEXAS-STYLE BARBECUED PORK CHOPS

6 center loin pork chops, cut 1 1/2-inches thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon vegetable oil
1 cup catsup
1/2 cup molasses
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon salt

Heat vegetable oil in medium saucepan. Cook onion and celery over medium-low heat for 5 minutes.

Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally.

Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes on each side, brushing frequently with sauce.

Serve with remaining sauce, if desired (boil the sauce for a few minutes if the basting brush was dipped in it).

Makes 6 servings
Source: National Pork Producers Council

Recipe: Turkey Breast with Glazed Roasted Vegetables

Betsy at Recipelink.com

TURKEY BREAST WITH GLAZED ROASTED VEGETABLES

1 (5 to 6 pound) fresh or thawed Turkey breast
Vegetable oil
5 large carrots, cut into sticks
3 large onions, cut into halves and sliced thick
1/4 cup honey
1/4 cup balsamic vinegar
1 teaspoon lemon pepper seasoning
1 teaspoon paprika

Heat oven to 325 degrees F.

Place breast, skin side up, in shallow open pan (excluding flat rack) and brush lightly with oil. Roast 1 1/4 hours. Remove from oven; place carrots and onions around turkey Continue roasting 30 minutes.

Meanwhile, stir together honey, vinegar, lemon pepper and paprika.

Remove turkey from oven; brush turkey with honey mixture and drizzle the remaining honey mixture over the vegetables. Continue roasting 30 minutes or until breast reaches an internal temperature of 170 degrees F. Halfway through the last 30 minutes, stir vegetables to glaze with pan juices.

When breast is done, let stand 10 minutes before carving. Remove vegetables from pan with slotted spoon; keep warm and serve alongside the turkey. Pan juices may be spooned over the sliced meat and/or served in a small dish or pitcher.

Makes 6 to 8 servings turkey, 3 cups roasted vegetables.
Source: The Butterball Turkey Company

Recipe: Turkey Puffs (baked sandwiches using cooked turkey, make ahead)

Betsy at Recipelink.com

TURKEY PUFFS

2 cups chopped or ground leftover turkey
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley
3/4 teaspoon salt, divided use
1/8 teaspoon ground black pepper
8 slices bread
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon poultry seasoning

Combine turkey, mayonnaise, parsley, 1/2 teaspoon salt and pepper.

Place 4 slices of bread on a greased 9 inch square baking pan. Spread turkey mixture over bread and top with additional 4 slices of bread.

Combine eggs, milk, remaining 1/4 teaspoon salt and poultry seasoning. Pour over sandwiches and let stand in refrigerator for at least one hour.

WHEN READY TO COOK:
Bake at 350 degrees F for 45-50 minutes. Let stand for five minutes, then slice into six servings.

Makes 6 servings
Source: BC Turkey Marketing Board

Recipe: Turkey Loaves with Warm Pineapple Salsa (baked in a muffin pan)

Betsy at Recipelink.com

TURKEY LOAVES WITH WARM PINEAPPLE SALSA

1 pound ground turkey
1/2 cup rolled oats
1/3 cup chopped green onion
2 tablespoons milk
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Warm Pineapple Salsa (recipe follows)
Hot cooked rice (optional, for serving)

Mix all ingredients, except the salsa and rice, together thoroughly. Pack into 6 large greased muffin tins.

Bake at 350 degrees F for 25 minutes.

Serve warm salsa over loaves. Serve with cooked rice.

WARM PINEAPPLE SALSA

1 cup crushed pineapple with juice
1 tablespoon granulated sugar
1 tablespoon minced fresh ginger (or 1 teaspoon ground ginger)
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch
1 tablespoon chopped fresh parsley

Meanwhile combine all ingredients for salsa except parsley in a saucepan; bring to boil, stirring constantly and cook until clear and thickened. Stir in parsley. (Thin with water if too thick.)

Makes 3-4 servings
Source: BC Turkey Marketing Board

Recipe: Almond Covered Pinecone-Cheese Spread (using cream cheese and bacon)

Betsy at Recipelink.com

ALMOND COVERED PINECONE-CHEESE SPREAD

1 1/4 cup whole natural almonds
1 (8 oz) package cream cheese
1/2 cup mayonnaise
1 teaspoon dill weed
5 crisply cooked bacon slices, crumbled
1 Tablespoon green onion, chopped
1/8 teaspoon black pepper

Spread almonds in single layer in shallow pan.

Bake at 300 degrees F for 15-20 minutes, stirring often, until almonds begin to turn color. Remove from pan and cool. Place in a covered container.

Combine softened cream cheese and mayonnaise; mix well. Add bacon, green onion, dill weed and pepper; mix well. Cover. Chill overnight.

TO SHAPE AND SERVE:
Form cheese mixture into shapes of 2 pinecones (or one large pinecone) on a serving platter. Press almonds into mixture, beginning at narrow end of pinecone shape.

Makes 1 1/2 cups cheese spread
From: Ruth Hill
Source: Diamond Delights Cookbook, Southside Baptist Church in Lakeland, Florida

Recipe: Vermicelli with Oven-Roasted Vegetables

Betsy at Recipelink.com

VERMICELLI WITH OVEN-ROASTED VEGETABLES

1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch strips
2 medium red onions, cut into small wedges
2 cups (about 6 oz) fresh mushrooms, quartered
4 cloves garlic, peeled and sliced
2 teaspoons dried Italian seasoning
Salt and ground black pepper to taste
2 tablespoons olive oil or vegetable oil
8 ounces vermicelli pasta, uncooked
1 cup reduced-sodium chicken broth
1 tablespoon grated Parmesan cheese (optional)
Chopped fresh parsley (optional)

Heat oven to 425 degrees F.

In 13�9�2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly.

Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender.

Meanwhile, cook pasta according to package directions; drain.

In microwave oven, heat broth until hot.

Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.

Makes 6 servings
Source: Ragu

Recipe: Beef Chili and Cheddar Topped Potatoes

Betsy at Recipelink.com

BEEF CHILI AND CHEDDAR TOPPED POTATOES

1 1/2 pounds ground beef
4 medium baking potatoes
1 tablespoon chili powder
1 (15 ounce) can hot chili beans
1 1/2 cups shredded mild Cheddar cheese, divided use
1/4 cup sliced green onions

Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.

Meanwhile in large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4-inch pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through.

TO SERVE:
Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions.

Makes 4 servings
Source: The Texas Beef Council

Recipe: Beignets (New Orleans-Style Square Donuts)

Betsy at Recipelink.com

BEIGNETS (NEW ORLEANS-STYLE SQUARE DONUTS)

1 (1 pound) package Hot Roll Mix
1/4 cup sugar
1 teaspoon vanilla
Confectioners' sugar, sifted

Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture and vanilla to hot water. When kneading is completed, proceed as follows: Coat a bowl with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper and a towel. Refrigerate for several hours or overnight.

WHEN READY TO SHAPE AND COOK:
Remove dough from refrigerator; punch down and cut in half. On a lightly floured surface, roll each half to make a 9�12-inch rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30 minutes.

Deep fry beignets, two at a time. Fry 1 1/2 minutes; turn and fry 1 1/2 minutes or until golden brown. Sprinkle generously with confectioners' sugar.

Makes 2 dozen doughnuts
Source: National Presto Industries

Recipe: Homemade Chicken Noodle Soup (using lemon thyme)

Betsy at Recipelink.com

HOMEMADE CHICKEN NOODLE SOUP

"Over the years, I've added a bit of this and a touch of that to my chicken soup recipe. But the "secret ingredient"-lemon thyme- is one I learned about from my daughter. This recipe makes a nice generous amount of soup. It freezes well, so you can make it in advance and then heat it up for quick and easy lunches or suppers." - Rita Eipperle, Omaha, Nebraska

1 fryer chicken (3 to 4 pounds)
1 large onion, chopped into bite-sized pieces
1 cup chopped celery
1 cup chopped carrots
2 tablespoons chicken bouillon granules
1/2 teaspoon ground black pepper
2 quarts cold water (or as needed to just cover chicken)
1 cup dry noodles, cooked and drained
2 tablespoons fresh snipped parsley
1/2 teaspoon dried lemon thyme (optional)
Salt to taste
Additional pepper to taste

Wash and drain chicken; place in a large soup kettle with onion, celery, carrots, bouillon and pepper. Add enough cold water to just cover chicken. Simmer 1 hour or until chicken is tender.

Remove chicken from broth; discard skin, fat, bones and cartilage. Reserve all meat; cut or shred as you prefer.

Return meat to broth; add parsley, lemon thyme, noodles, salt and pepper to taste. Reheat broth to desired temperature.

Makes 3 quarts
Source: The Country Cooking Recipe Collection: Prize-Winning Chicken

Recipe: Easy Skillet Jambalaya (using red beans and rice mix)

Betsy at Recipelink.com

EASY SKILLET JAMBALAYA

1 tablespoon olive oil
1 cup frozen bell pepper and onion stir-fry
1 cup frozen corn
1 (8 ounce) package red beans and rice mix
1 (12 ounce) can luncheon meat (like Spam), drained and cut into 1/2-cubes
2 Italian plum tomatoes, chopped
Chopped fresh parsley (optional, for garnish)

Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender.

Add corn, beans and rice mix, and water. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.

Add luncheon meat and tomatoes; stir gently to mix. Cook 3 to 5 minutes or until rice is tender, stirring occasionally. If desired, garnish with chopped fresh parsley.

Makes 4 servings (1 1/2 cups each)
Source: Recipe booklet: Pillsbury Fast Meals and Sweet Treats: Come and Eat!, Winter, 2003, Vol. 5 No. 1

Recipe: Ham-It-Up Crescent Snacks (using refrigerated crescent roll dough)

Betsy at Recipelink.com

HAM-IT-UP CRESCENT SNACKS

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
4 thin slices cooked ham
4 teaspoons prepared mustard
4 ounces shredded Cheddar cheese (or American)
sesame seeds

Heat oven to 375 degrees F.

Separate dough into 4 rectangles; press perforations to seal. Place ham slices on rectangles, trimming to fit. Spread mustard over ham. Sprinkle with cheese.

Starting at short side, tightly roll up each rectangle; press edges to seal. Coat rolls with sesame seed. Cut into 5 slices; place on ungreased cookie sheet.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Serve warm.

High altitude (above 3500 feet): Bake at 375 degrees F for 13 to 18 minutes.

Makes 20 snacks
Makes 4 servings (1 1/2 cups each)
Source: Recipe booklet: Pillsbury Fast Meals and Sweet Treats: Come and Eat!, Winter, 2003, Vol. 5 No. 1

Recipe: Poppy Seed Dressing (using honey and Dijon mustard)

Betsy at Recipelink.com

POPPY SEED DRESSING

1/2 cup salad oil (or 1/4 cup each salad oil and olive oil)
1/4 cup rice vinegar
1 1/2 tablespoons Dijon Mustard
1 1/2 tablespoons lemon juice
1 1/2 tablespoons honey
2 teaspoons poppy seeds
1/4 teaspoon each salt and pepper

In a bowl with an electric mini-mixer or in a blender, mix all ingredients together.

Makes about 1 cup
Source: Safeway Select, July/August 2000

Recipe: Catalan Tortilla (like a frittata, using potatoes, eggs, garlic and onion)

Betsy at Recipelink.com

CATALAN TORTILLA

Olive oil
3 medium baking potatoes, peeled and thinly sliced
10 cloves garlic, peeled and thinly sliced
1 small onion, thinly sliced
Coarse salt and freshly ground pepper
8 whole eggs, lightly beaten

Preheat oven to 350 degrees F.

Coat medium baking dish lightly with olive oil. Arrange alternating layers of potato slices, garlic, onion, and salt and pepper to taste in pan, drizzling each layer lightly with olive oil.

Bake 45 minutes, stirring several times. Remove from oven and stir to separate.

In large heavy skillet, heat 1 tablespoon olive oil. Add potato mixture in even layer. Pour eggs over potatoes. Cook over medium high heat, shaking skillet to prevent sticking.

When eggs are set around edges, slide omelet out onto plate, loosening edges and bottom, if necessary, with spatula. Place another plate on top and invert.

Add 1 teaspoon olive oil to skillet. When hot, slide omelet back into pan and cook 1 minute longer. Cut into wedges to serve.

Makes 6 servings
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham

Recipe: Trout Stuffed with Garlic and Spinach

Betsy at Recipelink.com

TROUT STUFFED WITH GARLIC AND SPINACH

5 cloves garlic. peeled and sliced
1/2 bunch spinach, rinsed and trimmed
Salt and black pepper
4 small trout, bones and scales removed
Flour (as needed)
2 tablespoons butter
2 tablespoons olive oil
1 whole lemon, cut in 4 wedges (for serving)

Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again. Set aside.

Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt and pepper. Set aside.

Preheat oven to 400 degrees F.

Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.

Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minute per side.

Transfer to oven and cook 4 minutes, turning after 2 minutes.

Serve hot with lemon wedges.

Makes 4 servings
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham

Recipe: Breaded Pork Chops (using Bisquick and cracker crumbs)

Betsy at Recipelink.com

BREADED PORK CHOPS

1/2 cup Original Bisquick or Reduced Fat Bisquick
12 saltine crackers, crushed (1/2 cup crumbs)
1 teaspoon seasoned salt*
1/4 teaspoon pepper
1 egg
2 tablespoons water
8 pork boneless loin chops, 1/2 inch thick (about 2 pounds)

In a dish mix together Bisquick, cracker crumbs, seasoned salt and pepper.

In a shallow bowl beat the egg and 2 tablespoons water together.

Dip pork into egg mixture, then coat with Bisquick mixture.

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 8 to 10 minutes, turning once, until pork is done.

*You can use regular salt instead of the seasoned salt, or try lemon pepper seasoning salt or pork seasoning.

Makes 6-8 servings
Source: Recipe booklet: Bisquick Family Recipes

Recipe: Cinnamon-Honey Popcorn

Betsy at Recipelink.com

CINNAMON-HONEY POPCORN

10 cups popcorn, air-popped*
1/3 cup honey
1 cup oil-roasted peanuts
1 teaspoon orange zest
1/2 teaspoon ground cinnamon**
4 tablespoons solid margarine

In a very large bowl or pan, mix popped corn and peanuts; set aside.

In a small pan, mix the margarine, honey, orange zest and cinnamon. Heat, stirring, until the margarine is melted.

With a wooden spoon or spatula in one hand, slowly pour the honey mixture over popcorn, tossing and mixing lightly as you pour. Place on a large cookie sheet, trying to layer as thinly as possible.

Roast in a 325 degree F oven, turning the popcorn every 5 minutes. When crispy, transfer to a platter and cool to room temperature. Do not overcook.

May be stored in popcorn can or container at this point. Does not keep as long as commercial types because of the margarine content.

*About 1/2 cup corn unpopped; exact measurements are not required for this recipe.

**If you prefer, use another spice instead of cinnamon. Try nutmeg and allspice, or pumpkin pie spice.

Makes 8 servings
Source: Jo Anne Merrill

Recipe: Skillet Meat Loaf (using cracker crumbs)

Betsy at Recipelink.com

SKILLET MEAT LOAF

2 eggs, beaten
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed saltine crackers (about 40)
1 small onion, chopped
1 1/4 cups thinly sliced celery
1/2 cup thinly sliced carrot
2 pounds ground beef
Additional ketchup and mustard (as needed, optional)

In a large bowl combine the eggs, ketchup, Worcestershire, salt and pepper. Add the saltines, onion, celery and carrot. Add beef and mix well.

Pat ingredients into 10-inch skillet. Top with additional ketchup and mustard if desired.

Cover and cook over medium heat for 8 minutes. Reduce heat to low and cook 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F. Drain. Let stand for a few minutes before serving.

Makes 8 servings
Source: Quick Cooking magazine

Recipe: Reuben Brunch Omelet

Betsy at Recipelink.com

REUBEN BRUNCH OMELET

3/4 pound corned beef brisket
1 cup sauerkraut
5 gherkins
4 tablespoons margarine, divided use
8 large eggs
1 teaspoon caraway seed
8 thin slices Swiss cheese
4 tablespoons Thousand Island salad dressing
Have corned beef sliced into thin slices, about 12 pieces if possible.

Drain sauerkraut through strainer over bowl until very well drained. Discard liquid.

Mince one gherkin and add to the Thousand Island dressing.

Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it). Beat eggs until thoroughly blended.

Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.

Place omelet pan over medium heat. When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom. Turn heat to medium-high. Pour in one quarter of eggs. Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.

While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut. Fold other side over and immediately remove to serving plate. Keep in barely warm oven while preparing remaining 3 omelets. Wipe pan with paper towels between each omelet.

To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.

Serving Ideas: Serve with crisp rolls and juice for a complete breakfast.

Makes 4 servings
Adapted from source: Jo Anne Merrill