BOW-TIE PASTA WITH BEEF AND TOMATOES

Ingredients

2	cups uncooked bow-tie (farfalle) pasta (5 oz)
1	tablespoon olive or vegetable oil
1	cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1	lb beef strips for stir-fry or beef flank steak, thinly sliced
1	can (14.5 oz) Italian-style stewed tomatoes, undrained
1	teaspoon garlic salt
1/4	teaspoon pepper
	Fresh basil leaves, if desired
	Freshly shredded Parmesan cheese, if desired

Method

1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
3. Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

BACON AND POTATO FRITTATA

Ingredients

1 1/2	cups fat-free cholesterol-free egg product or 6 eggs
2	tablespoons chopped fresh chives or 1 tablespoon freeze-dried chopped chives
2	tablespoons fat-free (skim) milk
1/4	teaspoon salt
1/8	teaspoon dried thyme leaves
1/8	teaspoon pepper
1/4	cup chopped red or green bell pepper
2	cups refrigerated southern-style hash-brown potatoes
1/2	cup coarsely chopped Canadian bacon or cooked ham
2	tablespoons shredded Cheddar cheese

Method

1. Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside
2. Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
3. Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
4. Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.

MOCHA TRUFFLE CHEESECAKE

Ingredients

Crust

2	cups chocolate cookie crumbs
1/3	cup butter, melted

Filling

8	oz. bittersweet chocolate
2	(8-oz.) pkg. cream cheese, softened
2/3	cup sugar
3	eggs
2	(8-oz.) containers sour cream
4	teaspoons instant coffee granules or crystals
1	teaspoon vanilla
1/4	teaspoon salt
44	square milk chocolate truffles with a smooth filling (from three 3.5-oz. pkg.)

Topping

4	oz. white chocolate baking bar
1	(8-oz.) container sour cream

Method

1. Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
2. Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
3. Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
4. Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.
5. Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.

MEATLESS LASAGNA

Ingredients

2	cups ricotta cheese or small curd creamed cottage cheese
1/2	cup grated Parmesan cheese
2	tablespoons chopped fresh parsley
1	tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2	jars (28 ounces each) tomato pasta sauce (any variety)
12	uncooked lasagna noodles
2	cups shredded mozzarella cheese (8 ounces)
1/4	cup grated Parmesan cheese
	Additional shredded mozzarella cheese, if desired

Method

1. Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
2. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

GRILLED TURKEY

Ingredients

Lemon-Garlic Marinade

1	cup Progresso® chicken broth (from 32-oz carton)
1/4	cup olive or vegetable oil
2	tablespoons lemon juice
1/4	cup chopped fresh basil leaves
1/4	cup chopped fresh parsley or cilantro
1/2	teaspoon salt
1/4	teaspoon pepper
2	cloves garlic, finely chopped

Turkey

	12-lb whole turkey, thawed if frozen
1	poultry or meat injector
2	tablespoons Cajun seasoning

Method

1. In blender, place all marinade ingredients. Cover and blend until smooth. If turkey has plastic leg holder, remove and discard before grilling. Inject marinade into turkey, following the directions that came with the injector. (Or pour marinade over turkey on large tray with 1-inch sides or in large glass dish.)
2. Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Tuck legs under band of skin at tail. Place turkey on large tray with 1-inch sides or in large glass dish. Cover and refrigerate 8 hours but no longer than 24 hours.
3. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
4. Insert digital oven-cord thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
5. Place turkey, breast side up, over drip pan or over unheated side of gas grill. Cover and grill over medium heat 3 to 4 hours or until thermometer reads 1865°F and drumsticks move easily when lifted or twisted. Let stand 15 minutes before carving.

SEAFOOD BISQUE

Ingredients

1/3	cup butter or margarine
1/3	cup Gold Medal all-purpose flour
1	carton (32 oz) Progresso chicken broth (4 cups)
4	cups (1 qt) half-and-half
1/2	cup dry white wine or water
1/2	cup chopped drained roasted red bell peppers (from 7-oz jar)
12	oz cod fillet, cut into 1-inch pieces
12	oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1/2	cup basil pesto
1/4	teaspoon salt
1/8	teaspoon freshly ground pepper

Method

1. In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
2. Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

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.