Egg Salad Sandwiches

Egg Salad Sandwiches

Green pepper and celery add crunch to this well-flavored and creamy
classic sandwich while fresh tomatoes and lettuce lend a splash of
color.

3 oz. pkg. cream cheese, softened
1/4 cup mayonnaise
1 Tbs. chili sauce
1/2 tsp. salt
1/8 tsp. pepper
8 hard-cooked eggs, chopped
1/4 cup chopped green pepper
1/4 cup chopped celery
2 Tbs. finely chopped onion
2 Tbs. diced pimientos, drained
1 Tbs. minced fresh parsley
12 slices white bread
6 lettuce leaves
6 slices tomato

1. In a small bowl, beat the cream cheese, mayonnaise, chili sauce,
salt and pepper.  Stir in the eggs, green pepper, celery, onion,
pimientos and parsley.
2. On 6 slices of bread, layer lettuce, tomato and 1/2 cup egg salad.
Top with remaining bread.  Yield: 6 servings.

-TOH

Chili-Turkey Wraps

Chili-Turkey Wraps  

1 (8 ounce) package Cream Cheese (can be fat free)
3 tablespoons chili sauce
4 (10 inch) flour tortillas, at room temperature
2 cups finely shredded Romaine Lettuce
3 cups skinned, shredded cooked turkey (can use deli turkey)
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (2.25 ounce) can sliced ripe olives, drained 

1. Smoothly mix cream cheese with chili sauce to taste. 

2. Spread 1/4 of the cheese mixture evenly onto 1 side of each tortilla. 

3. Down the center of each tortilla, spoon 1/4 of the lettuce, turkey, onions, cilantro, and olives. 

Jambalaya Wrap

Jambalaya Wrap

1 cup chopped ham 
1 tsp. Cajun seasoning
1 cup smoked sausage, chopped 
1/2 cup chopped onion
1/2 lb. party shrimp 
1 chopped bell pepper
1 cup cooked chicken, chopped 
1 cup hot Paces Picante Sauce
1/2 tsp. garlic powder 
flour tortillas
2 cups rice 
2 cups chicken broth
1 tsp. sugar 
1/8 tsp. black pepper

Saute onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture. Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla.

Shrimp BLTs

 Shrimp BLTs

1 baguette, cut crosswise  into 30 1/4 inch slices
1 tablespoon olive oil
1/4 lb thinly sliced  pancetta
3/4 lb cooked shrimp, coarsely chopped
½ cup plus 2 tablespoons  mayonnaise, plus more for spreading
2 tablespoons chopped basil
1 ½  tablespoons fresh lemon juice
Salt and fresh ground pepper to taste
3  ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise  

Pre-heat oven to 350 degrees. Spread the baguette slices on large rimmed  
baking sheet and bake until crisp, cool. 
In a large skillet, heat the olive  oil and add the pancetta slices in an 
even layer and cook over moderate heat  until crisp, about 2 minutes per 
side. Drain on paper towels and crumble. 
In  a medium bowl, mix the shrimp with the mayonnaise, basil and lemon 
juice and  season with salt and pepper. 
Spread a very thin layer of mayonnaise on each  baguette slice. Top with an 
arugula leaf, a slice of tomato and a tablespoon of  shrimp salad. Sprinkle 
the crumbled pancetta on top and serve. 

Grape Pita Sandwich

Grape Pita Sandwich

These pita pockets go well with a salsa topping. They make an easy, quick lunch or supper.

Serves: 4
Prep. time: 5 minutes
Cooking time: none

2 to 2 1/2 cups green seedless grapes
1/2 cup pecans, chopped
1/2 cup Shredded Cheddar cheese
1 (8 ounce package) low-fat cream cheese, softened to room temperature
2 tablespoons cilantro, chopped (optional)
2 tablespoons mayonnaise, low-cal
1/2 teaspoon grated orange zest
1/4 teaspoon cinnamon, ground
4 small pitas, halved
green leaf lettuce

Blend all ingredients except pita bread and lettuce; mix well. Divide and spread mixture into pita pockets. Add lettuce if desired.

Source: FamilyTime

Italian Supper Casserole

Italian Supper Casserole

6 lasagna noodles

1 lb. ground beef

1 package Sloppy Joe mix

16 oz .can diced tomatoes

8 oz. cream cheese, softened

sliced black olives

Cook noodles as directed. Drain, rinse and separate. Brown beef, drain. Sprinkle Sloppy Joe mix over meat. Add tomatoes, blend well.

Whip cream cheese. In buttered 1/2 quart casserole, layer 1/2 the noodles, meat, and dollops of cream cheese. Repeat. Garnish with olives. Bake 350 degrees for 20 minutes or until bubbly.

Serves 4

Italian Potato Torta

Italian Potato Torta

6 cups cubed peeled baking potato
1/2 cup all-purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg
Cooking spray
1/4 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 (14 1/2 oz) can diced Italian-style tomatoes, drained
1 cup (4 oz) shredded part-skim mozzarella cheese
3/4 cup (3 oz) grated fresh Parmesan cheese Thyme sprigs (optional)

Preheat oven to 450 Place potatoes in a saucepan; cover with water.
Bring to a boil; cook 15 mins or until tender. Drain. Return potatoes to
pan; add flour, oil, salt and egg. Mash potato mixture with a potato
masher until smooth.Spread potato mixture into a 9-inch round cake pan
coated with cooking spray. Combine seasoning, garlic and tomatoes;
spread evenly over potato mixture. Combine cheeses, and sprinkle over
tomato mixture. Bake at 450 degrees for 25 mins or until golden. Let
stand 20 mins. Cut torta into 4 wedges. Garnish with thyme, if desired.
4 servings, serving size 1 wedge.

Italian Pineapple Salsa

Italian Pineapple Salsa

3 cups Dole Fresh Pineapple Chunks
1/2 cup chopped Dole Red Bell Pepper
3 tablespoons chopped red onion
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
4 teaspoons white wine vinegar
1/4 teaspoon red pepper flakes
1/8 teaspoon salt

Combine pineapple, bell pepper, onion, basil, vinegars, red pepper flakes and salt in medium serving bowl. Cover; chill at least 1 hour to blend flavors.

Serve over grilled turkey or beef hamburgers, with chips. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.

Makes 10 servings

This recipe created by Dole Foods.

Italian Stuffed Mushrooms

Italian Stuffed Mushrooms

These small mushroom bites are filled with the flavors and colors of Italy!

Prep: 20 min Bake: 15 min Broil: 2 min

36 medium whole fresh mushrooms (1 pound)
2 tablespoons butter or margarine
1/4 cup chopped green onions (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Grated Parmesan cheese, if desired

1. Heat oven to 350F.

2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.

3. Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.

4. Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.

5. Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Makes 3 dozen appetizers

Nutritional Info per 1 Appetizer:
Calories 30 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 0mg; Sodium 60mg; Potassium 80mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 1g

Diet Exchanges: 1 Vegetable

This recipe displayed with permission from General Mills, Inc.

http://groups.yahoo.com/group/Snacks-n-Sandwiches/

Layered Italian Appetizer

Layered Italian Appetizer

This Italian-inspired sour cream and cream cheese spread can be equally delicious spread over slices of Italian bread or crackers.

Prep: 20 min

1 cup LAND O LAKES® Sour Cream
1 (8-ounce) package cream cheese, softened
1 teaspoon pizza seasoning*
2 ounces pepperoni, chopped
1 cup chopped lettuce
1/2 cup chopped tomato
2 tablespoons sliced ripe olives
3 ounces (3/4 cup) LAND O LAKES® Mozzarella Cheese, shredded
Crisp breadsticks


In medium bowl stir together sour cream, cream cheese and pizza seasoning. Spread onto large serving plate to within 1 inch of edge.

Top with pepperoni, lettuce, tomato, olives and Mozzarella cheese. Serve with breadsticks.

*Substitute 1 teaspoon Italian seasoning.

TIP:Italian ingredients, such as marinated artichokes or mushrooms, can be substituted for topping ingredients in recipe.

Makes 16 servings

Nutritional Info (1 serving without breadsticks): Calories 120, Fat 11 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrates 2 g, Dietary Fiber 0 g, Protein 4 g

This recipe created by Land O'Lakes. 

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats/clones and back of the box recipes!

Apple Crumb Coffee Cake

Apple Crumb Coffee Cake

2 1/4 cups all-purpose flour
1/2 cup sugar
1 package FLEISCHMANNS RapidRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
1/3 cup butter or margarine
2 large eggs
2 cooking apples, cored and sliced

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Spread evenly in greased 9-inch square pan. Arrange apple slices evenly over batter. Sprinkle Crumb Topping over apples. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 35 to 40 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool on wire rack.

Crumb Topping: Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon and 3 tablespoons cold butter or margarine. Mix until crumbly.

Makes 1 (9-inch) cake

Nutrition Information Per Serving (1/12 of recipe): calories 250; total fat 9g; saturated fat 5g; cholesterol 55mg; sodium 190mg; total carbohydrate 38g; dietary fiber 1g; protein 4g

This recipe created by Fleischmann's Yeast.

http://groups.yahoo.com/group/tamaras_sweet_treats/

Coconut Angel Food Cake

Coconut Angel Food Cake 
       
For the cake:
1 cup cake flour (not self-rising)
1 2/3 cups granulated sugar
1 3/4 cups egg whites (about 13 large)
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract

For the sauce:
4 large ripe fresh mangoes, pared, pitted, and chopped
2 tablespoons fresh lime juice, or to taste
2 tablespoons granulated sugar, or to taste
2 tablespoons water, or as needed
Sliced ripe mango for garnish

Make cake: 
Preheat the oven to 350 degrees F*. and place a rack in the center of the oven. Sift the flour 3 times onto a sheet of wax paper.   Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper.    Beat the egg whites until frothy in a large bowl with an electric mixer. Add the salt and cream of tartar and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup sugar, a little at a time, with the extracts, and beat the mixture until it holds soft peaks. Sift one-fourth of the flour mixture over the beaten whites, and fold in gently but thoroughly. Sift and fold in the remaining flour mixture in the same manner.    Spoon the batter into a very clean, ungreased tube pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom. Smooth the top and rap the pan on a hard surface twice to remove any air bubbles.   Bake the cake in the middle of the oven for 1 hour 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet, invert it on a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight.    Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake. Invert the cake onto a cake plate.  

Make Sauce: (sauce can be made ahead of time or while cake is baking): Puree the mango, lime juice, and sugar in a food processor or blender until completely smooth, adding a bit more water if necessary.   Arrange slices of the cake on dessert plates. Spoon sauce over the cake slices, garnish with mango slices, and serve immediately. Serves 8-10.

Each serving: About 260 calories, 6 g protein, 60 g carbohydrate, 0 g fat, 0 mg cholesterol, 180 mg sodium.