CREAMY SEAFOOD PASTA

Ingredients

16	oz uncooked linguine
1	can (18.5 oz) Progresso Traditional New England clam chowder
1	cup milk
1/2	cup shredded Parmesan cheese (2 oz)
2	cloves garlic, minced
2	tablespoons olive oil
1 1/2	lb uncooked peeled deveined large shrimp, tails peeled
1	package (8 oz) sliced fresh mushrooms (3 cups)
4	medium green onions, chopped (1/4 cup)
1/4	to 1/2 teaspoon crushed red pepper flakes
1/2	cup chopped fresh parsley
	Salt and pepper to taste, if desired
1/2	cup shredded Parmesan cheese (2 oz), if desired

Method

1. In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
3. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
4. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

MEXICAN PASTA SHELLS

Ingredients

12	uncooked jumbo pasta shells
2	teaspoons vegetable oil
1	medium onion, chopped (1/2 cup)
1	can (15 oz) Progresso pinto beans, drained, rinsed
1 1/2	teaspoons chili powder
1	package (3 oz) cream cheese, softened
3/4	cup Old El Paso taco sauce
1	cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2	cup crushed corn chips
1/2	cup sour cream
4	medium green onions, sliced (1/4 cup)

Method

1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
2. Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
3. Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
4. Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions.

CHEESY VEGETABLE RISOTTO

Ingredients

1	tablespoon butter or margarine
2	tablespoons olive or vegetable oil
1	large onion, chopped (1 cup)
1	clove garlic, finely chopped
1	cup uncooked Arborio rice
1	carton (32 oz) Progresso reduced-sodium chicken broth (4 cups), warmed
1	bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli, carrots, cauliflower & cheese sauce
1/2	cup shredded Parmesan cheese
2	tablespoons chopped fresh parsley
1/4	teaspoon coarse ground pepper Method In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

SWEET AND SOUR CHICKEN STIR-FRY

Ingredients

1	cup Original Bisquick mix
1/2	teaspoon pepper
2	eggs
1	lb boneless skinless chicken breasts, cut into cubes
1/4	cup vegetable oil
3	medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups)
1	medium green bell pepper, cut into strips (1 cup)
1	small onion, thinly sliced, separated into rings (1/3 cup)
1	can (20 oz) pineapple chunks, drained
1/2	cup sweet-and-sour sauce
	Cooked rice, if desired

Method

1. In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
2. In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
3. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
4. In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

RANCH HAM AND PASTA SALAD

Ingredients

4	unpeeled small new potatoes, cubed (2 cups)
2	cups uncooked radiatore (nugget) pasta (6 ounces)
2	cups broccoli flowerets
1	cup diced fully cooked ham
1/4	cup chopped drained roasted red bell peppers (from 7-ounce jar)
2	medium green onions, chopped (2 tablespoons)
1/3	cup mayonnaise or salad dressing
1/3	cup ranch dressing
1/8	teaspoon freshly ground pepper

Method

1. Place potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; boil 4 minutes. Remove potatoes from water with slotted spoon.
2. Add pasta to boiling water in Dutch oven; cook and drain as directed on package, adding broccoli for last 2 minutes of cooking. Cool potatoes, pasta and broccoli slightly. Refrigerate about 1 hour or until completely chilled.
3. Mix potatoes, pasta, broccoli, ham, bell peppers and onions in large glass or plastic bowl. Mix mayonnaise, ranch dressing and pepper; gently stir into potato mixture. Serve immediately, or cover and refrigerate up to 2 hours before serving.

PICNIC CHICKEN LOAF

Ingredients

1/2	loaf soft French bread (from 1-lb, 22-inch loaf)
1/4	cup honey mustard
2	tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2	cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4	oz Brie cheese, sliced
1/2	Granny Smith apple, unpeeled, thinly sliced

Method

1. Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
2. Layer chicken, brie and apple over bottom; cover with top.
3. Cut loaf into quarters.

POTATO-CLAM CHOWDER

Ingredients

4	cups hot water
1	box (4.7 oz) Betty Crocker au gratin potatoes
1/2	teaspoon salt, if desired
1	cup Green Giant Valley Fresh Steamers Niblets frozen corn
1	cup Green Giant SELECT frozen broccoli florets
3	cups milk
1	small onion, chopped (1/4 cup)
2	cans (6 1/2 ounces each) minced clams, undrained

Method

1. Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
2. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
3. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.