RANCH SPINACH PASTA SALAD

Ingredients

1

box Betty Crocker Suddenly Salad classic pasta salad mix

1/2

cup Hidden Valley The Original Ranch dressing

1

tablespoon fresh lemon juice

2

cups baby spinach leaves or small broccoli florets

3/4

cup grape tomatoes, halved

1/2

cup sliced cucumber, halved

1/2

cup julienne (matchstick-cut) carrots

2

tablespoons chopped fresh or 1 teaspoon dried basil leaves

Method

Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.

BACON-PEPPER MAC AND CHEESE

Ingredients

3	cups uncooked penne pasta (10 oz)
1/3	cup butter
1	medium red bell pepper, thinly sliced (about 1 cup)
4	medium green onions, sliced (1/4 cup)
1/4	cup Gold Medal all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
1	teaspoon Dijon mustard
2 1/4	cups milk
10	slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
1	cup shredded sharp Cheddar cheese (4 oz)
4	oz Muenster cheese, shredded (1 cup)
2	oz Gruyere cheese, shredded (1/2 cup)
1/4	cup Progresso Italian style bread crumbs

Method

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
3. Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
4. Bake uncovered 20 to 25 minutes or until edges are bubbly.

HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING

Ingredients

Stuffing

1/2	cup butter or margarine
3	medium celery stalks, chopped (1 1/2 cups)
3/4	cup chopped onion
9	cups 1/2-inch cubes cornbread or soft bread
1 1/2	teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2	teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1	teaspoon salt
1/8	teaspoon pepper

Turkey

1	whole turkey (12 lb), thawed if frozen
1	tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1	tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1	teaspoon salt
1/4	teaspoon pepper
2	cloves garlic, finely chopped
1/4	cup butter or margarine, melted

Method

1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
4. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
5. Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. 
6. To serve, garnish turkey with fresh herb sprigs, if desired.

CARIBBEAN DIP

Ingredients

1	package (8 oz) cream cheese, softened
1/2	cup sour cream
1	tablespoon Old El Paso taco seasoning mix (from 1-oz package)
1	can (15 oz) Progresso black beans, drained, well rinsed
1/2	cup chopped red bell pepper
1/2	cup chopped mango
2	tablespoons chopped fresh cilantro
1	to 2 teaspoons finely chopped jalapeno chiles
	Lime-flavored or plain tortilla chips

Method

1. In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
2. Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.

CHEESE STICKS

Ingredients

1	lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
	Vegetable oil
1	cup Original Bisquick mix
1	teaspoon paprika
1/2	cup milk
1	egg
	Marinara sauce, if desired

Method

1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

SALAMI,CHEESE AND PICKLE KEBABS

Ingredients

1	chunk (6 oz) salami or summer sausage
1	chunk (4 oz) Cheddar cheese
5	or 6 baby dill pickles
40	toothpicks

Method

1. Cut salami into forty 1/2-inch pieces. Cut cheese into five 1/2-inch slices; cut each slice into eight 1/2-inch cubes. Cut pickles into forty 1/2-inch pieces.
2. For each kebab, thread 1 salami piece, 1 pickle piece (with cut side of pickle facing out) and 1 cheese cube on toothpick.

ZUCCHINI APPETIZER

Ingredients

3	cups thinly sliced unpeeled zucchini (4 small)
1	cup Original Bisquick mix
1/2	cup finely chopped onion
1/2	cup grated Parmesan cheese
2	tablespoons chopped fresh parsley
1/2	teaspoon salt
1/2	teaspoon seasoned salt
1/2	teaspoon dried marjoram or oregano leaves
1/8	teaspoon pepper
1	garlic clove, finely chopped
1/2	cup vegetable oil
4	eggs, slightly beaten

Method

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.