ROSEMARY ROAST

from Mike Bennett
     1 Tbsp. olive or vegetable oil
     Worchestershire sauce
     5 - 6 lbs. beef boneless sirloin tip roast
     2 cloves garlic, finely chopped
     2 Tbsp. chopped fresh rosemary leaves
     1/2 tsp. salt
     1/2 tsp. coarsely ground pepper
     1 med. onion, sliced
     1 c. beef-flavored broth, divided
     1/3 c. all-purpose flour
In a small bowl, mix oil and Worchestershire sauce; brush over beef roast.  Rub roast evenly with garlic, rosemary, salt and pepper.  In a 5- to 6-quart slow cooker, add onion.  Pour 1/4 c. of the broth over onion.  Place beef roast on onion.  Refrigerate remaining broth.

Cover and cook on low heat setting for 8 - 9 hours.

Remove beef from cooker; cover to keep warm.  In a small bowl, mix remaining 3/4 c. broth and flour; stir into hot mixture in cooker.  Increase heat setting to high.  Cook uncovered 5 - 10 minutes or until thickened.  Serve gravy with beef.

BRAZILLIAN CASSAROLE

from Rachael Lundeberg
     1 lb. hamburger, cooked and drained
     1 can tomato soup
     1 can corn, drained
     1 c. cooked rice
     1 pkg. taco seasoning
     1 (8 oz.) block of cheese, cut into 1/2 in. squares, divided
Combine all ingredients (using only half of the cheese) in a cassarole dish; mix well.  Top with remaining cheese squares.  Microwave for 5 minutes and serve!

CHICKEN SALAD

from Rachael Lundeberg
     2 c. white chicken meat
     1/4 c. celery, chopped
     2 Tbsp. green onion, finely chopped
     1 c. red seedless grapes, halved
     1/4 c. sesame seeds
     1/2 c. sour cream
     1/2 c. mayonnaise
     salt and pepper, to taste
     1/2 head lettuce, cut into small pieces
     1/2 c. chinese noodles
Combine chicken, celery, onion, grapes and sesame seeds in a large bowl.  In seperate bowl, combine sour cream, mayonnaise, salt and pepper; mix well.  Mix dressing with chicken.  Refrigerate until ready to serve.  Just before serving, stir in lettuce and chinese noodles.

GRILLED LIME CHICKEN

from Mike Bennett
     8 boneless skinless chicken breast halves (4 oz. each)
     1/2 c. lime juice
     1/3 c. olive oil
     4 green onions, chopped
     4 garlic cloves, minced
     3 Tbsp. chopped fresh dill, divided
     1/4 tsp. pepper
Flatten chicken breasts to 1/4 in.  In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 Tbsp. dill and pepper; add chicken.  Seal bag and turn to coat; refrigerate 2 - 4 hours. 

Drain and discard marinade.  Grill chicken, uncovered, over medium-hot heat for 6 - 7 minutes on each side, or until a meat thermometer reaches 170 degrees.  Sprinkle with remaining dill.

LIME- AND CHILI-RUBBED CHICKEN BREASTS

from Alicia Steele
     2 tsp. chili powder
     2 tsp. packed brown sugar
     2 tsp. grated lime peel
     1/2 tsp. salt
     1/4 tsp. garlic powder
     1/8 tsp. ground red pepper (cayenne)
     4 boneless skinless chicken breasts (about 1 1/4 lb.)
     2 tsp. olive or canola oil
Heat gas or charcoal grill.  In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper.  Rub both sides of chicken with oil, then with spice mixture.

Place chicken on grill over medium heat.  Cover grill; cook 10-15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170 F).

Tip: refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.

To bake the chicken: place the rubbed chicken in a foil-lined shallow baking pan and bake at 375 F for 25-30 minutes.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD

from Alicia Steele
     1 c. raspberry fruit spread
     1/4 c. red wine vinegar
     2 Tbsp. olive oil
     4 boneless skinless chicken breasts (about 1 lb.)
     8 c. torn fresh spinach
     1 (10 oz.) pkg. frozen raspberries, thawed and drained
     1/2 c. thinly sliced red onion
     1/4 c. sliced almonds, toasted
Heat gas or charcoal grill.  In a small bowl, stir together fruit spread, vinegar and olive oil; reserve 1/3 c. for glaze.  Set remaining mixture aside.

Carefully brush grill rack with oil.  Place chicken on grill over medium heat.  Brush chicken with reserved glaze.  Cover grill; cook 5 minutes.  Turn chicken over; brush with glaze.  Cover grill; cook 3-7 minutes longer, brushing occasionally with glaze, until juice of chicken is clean when center of thickest part is cut (170 F).

Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds.  Cut each grilled chicken breast into slices; place on top of salads.  Drizzle with remaining fruit spread mixture.

High altitude: Cook chicken without the glaze 5 minutes.  Brush with glaze, turn chicken, brush other sides with glaze and continue as directed.

TORTELLINI WITH HAM AND PESTO CREAM SAUCE

from Alicia Steele
     1-1 1/2 lbs. Tortellini
     4-6 cloves of garlic (about 1 Tbsp. minced)
     1 Tbsp. extra virgin olive oil
     1/2 lb. sliced ham
     1/2 c. pesto
     1 pint heavy whipping cream
     3/4 c. shredded (not "powdered") Parmesean
     1/2-1 Tbsp. dried crushed red pepper
Finely chop ham into 1/4 inch pieces.  Minch garlic.  Start boiling water for Tortellini, adding 1 tsp. or so of salt to the water).

Heat olive oil over medium-high heat until oil starts to smoke.  Remove from heat and add the garlic.  Put back on heat and saute garlic until lightly caramelized.  Add ham to garlic; saute until ham lightly browns.  Add pesto.  Reduce heat to medium.  Stir frequently for 5-7 minutes.  Add cream.  Reduce heat to medium-low.  Stir frequently for about 15 minutes.  A light simmer is okay, but do not let sauce reach a boil.  Add red pepper.

Add Tortellini to boiling water; boil 5-7 minutes.  Strain, but do not rinse.  Return Tortellini to empty pot.  Add 3/4 of sauce to Tortellini and gently blend.  Put Tortellini with sauce in a bowl.  Add remaining sauce to top, followed by Parmesean.

serves 4-6 people

CAFE RIO INSPIRED PORK

from Alicia Steele
     2 lbs. boneless pork rib meat
     3 cans Coke (not Diet)
     1 1/4 c. brown sugar, divided
     dash garlic salt
     1/4 c. water
     1 can sliced green chilies
     3/4 can enchilada sauce
Put the pork in a heavy-duty ziploc bag to marinate.  Add about a can and a half of Coke and about 1/4 c. of the brown sugar.  Let sit for a few hours or overnight.

Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in a crock pot on high for 3-4 hours or until it shreds easily (but don't let it get too dry!) or on low for 8 hours.  Remove pork from crock pot and drain any liquid left in pot.  Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining 1 cup (you can add a little more or less to taste) of brown sugar.  If it looks too thick, add more Coke, little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.

Serving suggestion: try it in a salad wtih Cafe Rio Inspired Cilantro-Lime Rice and Cafe Rio Inspired Creamy Tomatillo Dressing!

GRILLED PESTO-STUFFED STEAKS

from Alicia Steele
     2 beef rib-eye steaks, 1 1/2 inches thick (about 2 lbs.)
     1/4 c. basil pesto
     2 Tbsp. finely shredded Parmesean cheese
     1 Tbsp. olive or vegetable oil
Heat coals or gas grill for direct heat.  Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).

Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.  Drizzle oil over beef.

Cover and grill beef 4-5 inches from medium heat 12 to 14 minutes for medium doneness, turning once.  To serve, cut beef into thick strips.

CHICKEN PARMESEAN

from Mike Bennett
     4 slices whole-wheat bread (1-ounce each)

     1 teaspoon dried oregano

     1/2 teaspoon garlic powder

     4 teaspoons paprika

     1/2 teaspoon salt

     1/2 teaspoon black pepper

     2 egg whites

     1/2 cup skim milk

     1/2 cup all-purpose flour

     4 (6-ounce) skinless boneless chicken breast halves, 

           pounded to 1/2-inch thickness

     Olive oil cooking spray

     1 jar good-quality marinara sauce (about 3 1/2 cups)

     3/4 cup (3 ounces) shredded part-skim mozzarella cheese

     2 tablespoons (1/2-ounce) shredded Parmesan

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Per Serving

(Serving size, 1 piece chicken with sauce and cheese)

CHICKEN ROLLS

from Kris Orton

     2 c. cooked chicken

     1/2 tsp. sage or poultry seasoning

     8 oz. cream cheese

     1 sq. butter or margarine

     3 pkgs. crescent rolls

Mix butter and cream cheese until soft and creamy.  Add chicken and seasoning.  Spoon into crescent rolls.  Wrap roll around chicken mixture.  Bake at 350 degrees for 15-20 minutes or until golden.

JAMBALAYA

from Jo Lynn Gibson
     2 Tbsp. butter or margerine
     1 medium onion, chopped
     1 c. bell pepper (green, yellow or red), chopped
     2 cloves garlic, minced
     1 (1 lb.) pkg. Hillshire Farm smoked sausage, cut into 1/4-in. slices
     1 c. rice
     2 c. chicken broth
     3 Tbsp. Tabasco green pepper sauce
     1 (14 1/2 oz.) can diced tomatoes, drained
     cajun seasoning to taste
Melt butter in large, heavy saucepan over medium-high heat.  Add onion, bell pepper, garlic and sausage; cook for 5 minutes, or until vegetables are tender, stirring often.  Stir in rice, chicken broth, green pepper sauce, tomatoes and, if desired, cajun seasoning to taste.  Mix well and bring to a boil.  Reduce heat, cover and simmer 25 minutes or until rice is tender.  Remove from heat and let stand 5 minutes longer before fluffing with a fork.
YIELD: 6 servings.

PRIZE-WINNING MEATLOAF

from Eileen Ipson
     1 1/2 lbs. ground beef
     1/4 tsp. pepper
     3/4 c. oats (uncooked)
     1 c. tomato juice
     1/4 c. onion, chopped
     1 egg, beaten
     1 1/2 tsp. salt
Combine all ingredients thoroughly; pack firmly into an ungreased loaf pan.  Bake in a pre-heated 350 degree oven for 1 hour and 15 minutes.  Let stand 5 minutes before slicing.
YIELD: 8 servings

YUMMY SHORT RIBS

from Pam Holland
     3 - 4 lbs. short ribs
     1/2 c. tomato sauce
     1 Tbsp. lemon
     1 tsp. parsley
     2 cloves garlic, chopped
     1/2 onion, chopped
     1/2 c. soy sauce or liquid aminos
     about 1 c. water
     1 tsp. salt
     dash of black pepper (if desired)
Put ribs in a cooking pot or large saucepan with lid.  Poke holes in ribs, then pour sauce over the top.  (No need to pre-marinate.)  Cook in oven at 270 degrees for about 3 1/2 hours.

Makes a great Sunday meal!

HEARTY CHICKEN BAKE

from Jo Carmiol
     3 c. hot mashed potatoes
     1 c. shredded cheddar cheese, divided
     1 (2.8 oz.) can french fried onions, divided
     1 1/2 c. cubed, cooked chicken
     1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
     1 (10 oz.) can cream of chicken soup
     1/4 c. milk
     1/2 tsp. ground mustard
     1/4 tsp. garlic powder
     1/4 tsp. pepper

Preheat oven to 375 degrees.  Combine mashed potatoes, 1/2 c. cheese and 1/2 can french fried onions.  Mix thoroughly.  Spoon into greased 1 1/2 qt. casserole dish.  Using back of spoon, spread potato mixture across bottom and up sides of dish, forming a shell.  In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings; pour into potato shell.  Bake uncovered for 30 minutes or until heated through.  Top with remaining cheese and onions; bake uncovered for an additional 3 minutes or until onions are golden brown.  Let stand 5 minutes before serving.

FISH CAKES

from Jo Carmiol (Kraft Kitchen's recipe)
Take 1 (6 oz.) package of your favorite flavor Stove Top Stuffing mix and 1/3 c. mayonnaise and mix and match your recipe from the following options (choose 1 fish option, 1 add-in and 1 vegetable):

Fish options:

• 2 (6 oz.) cans crabmeat, drained and flaked
• 2 (6 oz.) cans salmon, drained, skin and bones discarded
• 2 (6 oz.) cans tuna, drained and flaked
• 3 (4 oz.) cans tiny cooked shrimp, drained and flaked 

Add-in options:

• 3 Tbsp. tartar sauce
• 1 Tbsp. lemon juice and 1 c. shredded Mozzarella cheese
• 2 Tbsp. sweet refrigerated pickle relish and 1 cup shredded Cheddar cheese
• 1/4 c. barbeque sauce

Vegetable options:

• finely chopped celery
• chopped green onion
• shredded carrots
• finely chopped green pepper

1. Mix together stuffing mix with 3/4 c. water, mayo or dressing, fish, add-in and 1/2 c. vegetables.  Cover and refrigerate 10 minutes.

2. Heat large nonstick skillet sprayed with cooking spray on medium heat.  Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches.

3. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.

Makes 6 servings of 2 fish cakes each.

LEMON-OREGANO CHICKEN WRAPPED IN BACON

from Mike Bennett
     4-6 boneless, skinless chicken breasts
     1 lemon
     1/4 c. olive oil
     2 tsp. lemon pepper
     1/2 tsp. garlic powder
     1/2 tsp. salt
     1 1/2 tsp. dried oregano
     2 or 3 strips of bacon per piece of chicken

Mix dry ingredients.  Grate lemon zest into bowl and squeeze lemon juice into bowl; add olive oil.  Mix well.

Put chicken into a bowl or casserole tray; pour mixture over chicken, making sure chicken is coated.  Let chicken marinate for 1 hour.

To wrap chicken with bacon, place bacon on work surface, ends together.  Place chicken on bacon and braid bacon around chicken.  Hold in place with a tooth pick. 

Grill until done, turning a few times.  Because of all the oils, it might be best to have aluminum under the chicken to keep flames from burning the food.  Meat temperature for poultry should be between 160-170 degrees.

ITALIAN CHICKEN AND RICE DINNER

from Mike Bennett

     2 - 2 1/2 lbs. boneless, skinless chicken legs or breasts

     1/2 lb. bacon

     1/3 c. Italian seasoning

     1 tsp. garlic powder

     1/4 c. sweet basil

In a large casserole dish place chicken spreading across the bottom.  Mix spices and spread across chicken.  Bake at 350 degrees for 20 minutes.  Take out of oven, spread bacon strips over chicken.  Bake for 45 minutes.

Prepare 2 cups rice (4 cups water, 1tsp salt and 2 cups rice.  Bring to boil for 5 min, reduce heat to lowest, cover and let simmer until done.)  When ready to serve, fluff rice into bowl.

     2 cans cream of chicken soup

     3/4 c. sour cream

     1 can evaporated milk

Mix and heat until smooth and hot.  Add milk if needed to thin sauce to taste.

Presentation:

On a dinner plate, spread a layer of rice, then place chicken on the rice.  Cover everything with sauce.

Serve with desired vegetable.

Serves 6

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

from Mike Bennett (learned from Rachael Ray, sort of)
     2 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into large chuncks
     6 cloves of garlic, crushed
     3 Tbsp. fresh rosemary leaves, stripped from stems or 4 Tbsp. dried rosemary
     3 Tbsp. extra-virgin olive oil (eyeball it)
     1 lemon, zested and juiced
     1 Tbsp. grill seasoning blend (Montreal Seasoning) or coarse salt and black pepper
     1/2 c. chicken broth

Preheat oven to 450 degrees.

Arrange chicken in a 9x13-inch baking dish.  Add garlic, rosemary, olive oil, lemon zest and grill seasoning (or salt and pepper) to the dish.  Toss and coat the chicken with all ingredients, then place in oven.  Roast 20 minutes.  Add broth and lemon juice to the dish and combine with pan juices.  Return to oven and turn oven off.  Let stand 5 minutes longer, then remove chicken from the oven.  Place baking dish on hot pad and serve, spooning pan juices over the chicken pieces.

Serve with rice or penne pasta and steamed vegetables.

CHICKEN-CHEESE ENCHILLADAS

from Rosemary Bennett

     3 (6 oz.) chicken breast halves

     2 large onions, sliced

     2 Tbsp. butter or margarine

     1/3 c. chopped green chiles

     2 (8 oz.) packages cream cheese, diced

     12 flour tortillas

     oil

     2/3 c. heavy cream

     8 oz. Monterey Jack cheese, grated

     lettuce

     sliced tomatoes

     sour cream

     sliced radishes

     pitted sliced ripe olives

     sliced green onions

Place chicken breasts in saucepan.  Add 1 quart water, 1 teaspoon salt, 4 peppercorns, a stalk of celery, a pared, sliced carrot, a cutup onion and sprig of parsley.  Bring to boil, cover, reduce heat and simmer until chicken is done, about 30 minutes. (If done ahead, let chicken cool in broth.)

Skin and bone chicken, then shred.  Strain broth and save for other uses.

Cook onions in butter until limp.  Remove from heat. Stir  in chicken, chiles, and cream cheese.

Fry tortillas in oil, just until soft and beginning to blister, a few seconds.  Preheat oven to 375 degrees.

Spoon about 1/3 cup of chicken-onion filling down center of each tortilla and roll up.  Line up each enchiladas in a 13 x 9-inch casserole dish.  Moisten tops of enchiladas with cream and sprinkle with grated cheese.

Bake uncovered in preheated 375-degree oven for 20 minutes (or, if chilled, bake 15 minutes covered, then 15 minutes uncovered.)

Serve two enchiladas on each plate.  Add mound of lettuce and slices of tomato, on the side.  Spoon sour cream over enchiladas and sprinkle with radish, olive and onion slices.

Makes 6 servings.