A Collection of BACK OF THE BOX Recipes

[Kebamo]

This is a collection of BACK OF THE BOX recipes. Theses came off of packages of stuff
you buy at the store, off of cans bottles etc. If you are willing to try something different
then these are for you!



15 Minute Chicken And Rice Dinner

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Chicken or 98%
Free Cream of Chicken Soup - (10 3/
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon freshly-ground black pepper
2 cups Minute White Rice; see * Note,
uncooked
2 cups fresh or frozen broccoli flowerets

* Note: For creamier dish, use only 1 1/2 cups rice.

Heat oil in skillet. Add chicken and cook until browned. Remove chicken.

Add soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice
and broccoli. Top with chicken. Season chicken with additional paprika
and pepper. Cover and cook over low heat 5 minutes or until done.

This recipe yields 4 servings.
================================
60 Minute Oven Stew

1 pound uncooked sirloin steak; cut thin strips
4 small red potatoes; cut 1/4" wedges
1/2 pound frozen French-cut green beans; thawed
6 carrots; peeled, sliced
1 small yellow onion; cut small wedges
1 can beef broth - (14 1/2 oz)
3/4 cup water
1/2 cup flour
1 1/2 teaspoons McCormick Broiled Steak Seasoning o
McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Black Pepper

Combine first 5 ingredients in a 13- by 9- by 2-inch metal baking dish.

In a medium bowl, combine remaining ingredients with a whisk. Pour over
meat and vegetables.

Cover baking pan with aluminum foil. Bake in preheated 400 degree degree
oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover
and bake an additional 20 minutes. Uncover and stir stew before serving.

This recipe yields 6 servings.
=================================
A-1® Chili

1 1/2 pounds lean ground beef
1 large green bell pepper; diced
1 large onion; diced
1 garlic clove; minced
3 tablespoons chili powder
1 can tomatoes - (14 1/2 oz)
1/2 cup A-1 Steak Sauce
1/2 cup water
1 can kidney beans - (15 1/2 to 16 oz); drained

Cook beef, green pepper, onion and garlic in large heavy saucepot over high
heat, stirring frequently until beef is browned, about 15 minutes. Stir
in chili powder; cook, stirring for 1 minute.

Drain tomatoes, reserving liquid; chop tomatoes. Add tomatoes and liquid,
steak sauce and water to beef mixture; heat to a boil. Cover; reduce heat
and simmer 45 minutes, stirring occasionally.

Stir in beans. Cover and simmer 15 minutes more. Serve hot.

This recipe yields 6 servings.
======================================
A-1® Meatloaf

1 can tomato sauce - (8 oz); divided
2 pounds ground beef
1 medium onion; chopped
1 cup fresh bread crumbs
1/3 cup A-1 Steak Sauce
2 eggs; beaten
1/2 teaspoon freshly-ground black pepper

Reserve 1/2 can tomato sauce.

Mix remaining 1/2 can tomato sauce, beef, onion, bread crumbs, steak sauce,
eggs and pepper; mix well. Press mixture into 9x5-inch loaf pan.

Bake at 350 degrees for 50 minutes; pour off fat. Top with reserved tomato
sauce; bake 10 minutes more.

This recipe yields 8 servings.
===========================================
Apple Pork Chop Skillet

4 boneless pork chops, 1/2" thick
2 apples; coarsely chopped
(such as Granny Smith, McIntosh, Fu
Jonathan or Rome)
1 1/2 cups apple juice
1 package Stove Top® Stuffing Mix - (6 oz); any variety

Heat 1 tablespoon oil in large nonstick skillet on medium heat. Add chops;
cook 4 minutes on each side or until lightly browned. Remove chops from
skillet.

Add apples, juice and contents of Vegetable/Seasoning Packet to skillet;
stir. Bring to a boil. Add Stuffing Crumbs; stir just to moisten.

Top with chops; cover. Cook on low heat 5 minutes or until pork chops are
cooked through.

Try serving with green beans and warm whole wheat rolls.

This recipe yields 4 servings.
===============================================
Beef Taco Skillet

1 pound ground beef
1 can Campbell's tomato soup - (10 3/4 oz
1 cup Pace chunky salsa
1/2 cup water
8 corn or flour tortillas - (6" dia); cut 1" pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat.

Add soup, salsa, water, tortillas and half the cheese. Heat to a boil.
Cover and cook over low heat 5 minutes or until hot.

Top with remaining cheese.

This recipe yields 4 servings.
===============================================
Beef With Bow-Tie Pasta

1 1/2 pounds beef boneless sirloin steak
3 cups asparagus in 2" pieces - (1 lb)
2 medium onions; sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato puree
3 tablespoons chopped fresh
(or 1 tbspn dried basil leaves)
3 tablespoons chopped sun-dried tomatoes; (not oil-packed)
1/4 teaspoon freshly-ground black pepper
2 tablespoons freshly-grated Parmesan cheese

Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips
across grain into 1/8-inch slices. (For easier cutting, partially freeze
beef about 1 hour.)

Spray 12-inch skillet with cooking spray; heat over medium heat. Cook
asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes,
stirring occasionally, until liquid has evaporated; remove mixture from
skillet.

Add beef to skillet. Cook about 2 minutes over medium heat, stirring
frequently, until beef is no longer pink.

Return asparagus mixture to skillet. Stir in remaining broth and remaining
ingredients except cheese. Cook about 2 minutes, stirring frequently, until
mixture is hot. Sprinkle with cheese.

This recipe yields 6 servings.
=================================
Campbell's Tuna Noodle Casserole

1 can Campbell's Cream of Mushroom Soup; (10 3/4 oz)
or 98% Fat Free Cream of Mushroom S
1/2 cup milk
2 tablespoons chopped pimiento; (optional)
1 cup cooked peas
2 cans tuna - (6 oz ea); drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon margarine; melted

Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-quart casserole.
Bake at 400 degrees for 20 minutes or until hot. Stir.

Mix bread crumbs with margarine and sprinkle on top. Bake 5 minutes.

This recipe yields 4 servings.
==========================================
Cheeseburger Pot Pie

1 Pillsbury refrigerated pie crust
= (from a 15-oz pkg)
1 1/2 pounds lean ground beef
1/4 cup chopped onion
3/4 cup ketchup
2 tablespoons chopped pickle; if desired
1/8 teaspoon freshly-ground black pepper
1 cup shredded sharp Cheddar cheese - (4

Heat oven to 450 degrees. Let pie crust pouch stand at room temperature
for 15 to 20 minutes.

Meanwhile, brown ground beef in large skillet over medium-high heat until
thoroughly cooked, stirring frequently. Drain.

Reduce heat to medium. Add onion; cook 5 to 8 minutes until onion is
tender, stirring occasionally. Add ketchup, pickle and pepper; mix well.
Cook 2 to 3 minutes or until thoroughly heated.

Spoon beef mixture into ungreased 9-inch pie pan. Sprinkle with cheese.
Unfold pie crust; press out fold lines. Place crust over hot beef mixture.
Flute edges; cut slits in several places in crust.

Bake at 450 degrees for 13 to 20 minutes or until crust is golden brown and
filling is bubbly. Cover edge of crust with strips of foil during last 10
minutes of baking to prevent excessive browning.

This recipe yields 6 servings.
==========================================
Cheesy Taco Casserole

1 tablespoon vegetable oil
1 cup chopped onion - (1 small)
1 3/4 cups Ortega thick & chunky salsa - (16-o
1 1/4 cups Ortega enchilada sauce - (10-oz can
1 package Ortega taco shells - (12 ea); broken into pieces
1 1/2 cups Sargento ChefStyle mild cheddar or
taco blend shredded cheese - (6 oz); divided
=== GARNISH SUGGESTIONS ===
Sour cream
Ortega pickled jalapeño slices
Chopped avocados

Preheat oven to 350 degrees.

Heat vegetable oil in large skillet over medium-high heat. Add onion;
cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in
salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook,
stirring frequently, for 3 to 4 minutes.

Layer half of taco shell pieces in ungreased 13- by 9-inch baking dish.
Top with half of salsa mixture and half of cheese; repeat layers.

Bake for 10 to 15 minutes or until cheese is melted. Garnish with sour
cream, jalapeños and avocado.

This recipe yields 8 servings.
==============================
Country Steak 'n' Gravy

1 package McCormick Swedish Meatball
Seasoning & Sauce Mix - (2.37 oz)
1/2 cup bread crumbs
1 egg; beaten
1 pound cube steaks
2 tablespoons oil
2 cups milk

On a plate, combine Seasoning Mix with bread crumbs. Dip steaks in egg,
then press each side gently into the seasoning mixture.
In a non-stick skillet, heat oil over medium-high heat. Add steaks; saute
5 to 7 minutes per side or until done.
Prepare Sauce Mix according to package directions. Serve over steaks.

This recipe yields 4 servings.
===================================
Cream Of Crab Soup

1/4 cup butter or margarine
2 teaspoons McCormick Parsley Flakes
1 1/2 teaspoons McCormick Instant Minced Onion
1 teaspoon McCormick Season-All Seasoned Salt
1 teaspoon McCormick Dry Mustard
1/8 teaspoon McCormick Ground Red Pepper
1/8 teaspoon McCormick Ground Celery Seed
1/3 cup flour
4 cups milk
1 pound fresh crab meat
2 tablespoons dry sherry or cooking sherry; (optional)

Melt butter in 3-quart saucepan over medium heat. Remove from heat and add
next 7 ingredients. With a whisk, stir until well blended.

Return pan to heat and slowly add milk, stirring constantly. Add crab meat
and simmer 20 minutes, stirring occasionally.

Stir in sherry and heat 1 to 2 minutes.

This recipe yields 6 servings.
==================================
Easy German Potato Salad

1 1/4 pounds new potatoes; cut 1/2" slices
1/3 cup fat-free Italian dressing
2 tablespoons balsamic or cider vinegar
1 tablespoon chopped onion
2 tablespoons Bac~Os bacon flavor bits or chips

Heat oven to 350 degrees.

Layer potato slices in ungreased 1 1/2-quart casserole. Stir together
dressing, vinegar and onion; pour over potatoes. Sprinkle with bacon
flavor bits.

Cover and bake about 1 hour or until potatoes are tender. Stir gently
before serving. Serve hot or warm.

This recipe yields 4 servings.
=========================================
Five Layer Italian Dip

1 package Philadelphia Cream Cheese - (8 oz); softened
1/2 cup Kraft 100% Grated Parmesan Cheese; divided
1/3 cup Di Giorno Pesto
1 jar chopped pimentos - (4 oz); drained
1/2 cup Kraft Shredded Low-Moisture Part-Sk
Mozzarella Cheese
Crackers or Italian bread slices

Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on medium
speed until well blended. Spread mixture on bottom of 9-inch pie plate or
quiche dish.

Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup Parmesan
cheese over cream cheese.

Bake at 350 degrees for 15 minutes or until thoroughly heated. Serve with
crackers or sliced Italian bread.

This recipe yields 6 servings.
========================
Honey Lime Mesquite Chicken

1 package McCormick Grill Mates mesquite mari
Juice of 1 lime
1/4 cup oil
1 tablespoon honey
2 pounds bone-in chicken parts

Combine Mesquite Marinade with lime juice, oil and honey in a self-closing
plastic bag or shallow dish.

Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer
for extra flavor.

Lightly grease grill rack. Remove chicken from marinade. Discard
remaining marinade. Grill chicken until done, turning occasionally.

This recipe yields 6 servings.
=================================
Italian Sausage Lasagna

1 pound bulk Italian sausage
1 medium onion; chopped - (1/2 cup)
1 garlic clove; crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh
(or 1 tspn dried basil)
1 teaspoon sugar
1 can whole tomatoes - (14 1/2 oz); undrained
1 can tomato sauce - (15 oz)
12 uncooked lasagna noodles - (abt 12
1 container ricotta cheese or small c
creamed cottage cheese - (15 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves
(or 1 1/2 tspns dried oregano)
2 cups shredded mozzarella cheese - (8 oz)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat,
stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato
sauce, breaking up tomatoes. Heat to boiling, stirring occasionally;
reduce heat to low. Simmer uncovered about 45 minutes or until slightly
thickened.

Heat oven to 350 degrees. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley
and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13
by 9 by 2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture
over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3
cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese
mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture. Sprinkle with remaining
mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or
until hot and bubbly. Let stand 15 minutes before cutting.

This recipe yields 8 servings.
===================================
Marinated Eye Round Steaks

1 can Swanson Beef Broth - (14 1/2 oz)
2 tablespoons lemon juice
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly-ground black pepper
6 beef eye of round steaks, 3/4" thic; (abt 1 1/2 lbs)

Mix broth, lemon juice, soy, garlic powder and pepper in large shallow
nonmetallic dish. Add steaks and turn to coat. Cover and refrigerate 1
hour, turning steaks occasionally.

Remove steaks from marinade and place on lightly oiled grill rack over
medium-hot coals. Grill uncovered to desired doneness (allow 15 minutes
for medium), turning once and brushing often with marinade.

This recipe yields 6 servings.
==================================
Oven Baked Chicken Parmesan

6 boneless skinless chicken breast ha; (abt 2 lbs)
1 packet Shake 'N Bake original chicken seas
coating mix
2 cups spaghetti sauce
1 1/2 cups Kraft Shredded Mozzarella Cheese
1/4 cup Kraft 100% Grated Parmesan Cheese
1 teaspoon dried oregano leaves; (optional)

Coat chicken with coating mix as directed on package. Place in 13- by
9-inch baking pan.

Bake at 400 degrees for 20 minutes or until cooked through. Top each
chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an
additional 5 minutes or until cheese melts.

This recipe yields 6 servings.

[Kebamo]

This is a collection of BACK OF THE BOX recipes. Theses came off of packages of stuff
you buy at the store, off of cans bottles etc. If you are willing to try something different
then these are for you!



15 Minute Chicken And Rice Dinner

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Chicken or 98%
Free Cream of Chicken Soup - (10 3/
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon freshly-ground black pepper
2 cups Minute White Rice; see * Note,
uncooked
2 cups fresh or frozen broccoli flowerets

* Note: For creamier dish, use only 1 1/2 cups rice.

Heat oil in skillet. Add chicken and cook until browned. Remove chicken.

Add soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice
and broccoli. Top with chicken. Season chicken with additional paprika
and pepper. Cover and cook over low heat 5 minutes or until done.

This recipe yields 4 servings.
================================
60 Minute Oven Stew

1 pound uncooked sirloin steak; cut thin strips
4 small red potatoes; cut 1/4" wedges
1/2 pound frozen French-cut green beans; thawed
6 carrots; peeled, sliced
1 small yellow onion; cut small wedges
1 can beef broth - (14 1/2 oz)
3/4 cup water
1/2 cup flour
1 1/2 teaspoons McCormick Broiled Steak Seasoning o
McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Black Pepper

Combine first 5 ingredients in a 13- by 9- by 2-inch metal baking dish.

In a medium bowl, combine remaining ingredients with a whisk. Pour over
meat and vegetables.

Cover baking pan with aluminum foil. Bake in preheated 400 degree degree
oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover
and bake an additional 20 minutes. Uncover and stir stew before serving.

This recipe yields 6 servings.
=================================
A-1® Chili

1 1/2 pounds lean ground beef
1 large green bell pepper; diced
1 large onion; diced
1 garlic clove; minced
3 tablespoons chili powder
1 can tomatoes - (14 1/2 oz)
1/2 cup A-1 Steak Sauce
1/2 cup water
1 can kidney beans - (15 1/2 to 16 oz); drained

Cook beef, green pepper, onion and garlic in large heavy saucepot over high
heat, stirring frequently until beef is browned, about 15 minutes. Stir
in chili powder; cook, stirring for 1 minute.

Drain tomatoes, reserving liquid; chop tomatoes. Add tomatoes and liquid,
steak sauce and water to beef mixture; heat to a boil. Cover; reduce heat
and simmer 45 minutes, stirring occasionally.

Stir in beans. Cover and simmer 15 minutes more. Serve hot.

This recipe yields 6 servings.
======================================
A-1® Meatloaf

1 can tomato sauce - (8 oz); divided
2 pounds ground beef
1 medium onion; chopped
1 cup fresh bread crumbs
1/3 cup A-1 Steak Sauce
2 eggs; beaten
1/2 teaspoon freshly-ground black pepper

Reserve 1/2 can tomato sauce.

Mix remaining 1/2 can tomato sauce, beef, onion, bread crumbs, steak sauce,
eggs and pepper; mix well. Press mixture into 9x5-inch loaf pan.

Bake at 350 degrees for 50 minutes; pour off fat. Top with reserved tomato
sauce; bake 10 minutes more.

This recipe yields 8 servings.
===========================================
Apple Pork Chop Skillet

4 boneless pork chops, 1/2" thick
2 apples; coarsely chopped
(such as Granny Smith, McIntosh, Fu
Jonathan or Rome)
1 1/2 cups apple juice
1 package Stove Top® Stuffing Mix - (6 oz); any variety

Heat 1 tablespoon oil in large nonstick skillet on medium heat. Add chops;
cook 4 minutes on each side or until lightly browned. Remove chops from
skillet.

Add apples, juice and contents of Vegetable/Seasoning Packet to skillet;
stir. Bring to a boil. Add Stuffing Crumbs; stir just to moisten.

Top with chops; cover. Cook on low heat 5 minutes or until pork chops are
cooked through.

Try serving with green beans and warm whole wheat rolls.

This recipe yields 4 servings.
===============================================
Beef Taco Skillet

1 pound ground beef
1 can Campbell's tomato soup - (10 3/4 oz
1 cup Pace chunky salsa
1/2 cup water
8 corn or flour tortillas - (6" dia); cut 1" pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat.

Add soup, salsa, water, tortillas and half the cheese. Heat to a boil.
Cover and cook over low heat 5 minutes or until hot.

Top with remaining cheese.

This recipe yields 4 servings.
===============================================
Beef With Bow-Tie Pasta

1 1/2 pounds beef boneless sirloin steak
3 cups asparagus in 2" pieces - (1 lb)
2 medium onions; sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato puree
3 tablespoons chopped fresh
(or 1 tbspn dried basil leaves)
3 tablespoons chopped sun-dried tomatoes; (not oil-packed)
1/4 teaspoon freshly-ground black pepper
2 tablespoons freshly-grated Parmesan cheese

Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips
across grain into 1/8-inch slices. (For easier cutting, partially freeze
beef about 1 hour.)

Spray 12-inch skillet with cooking spray; heat over medium heat. Cook
asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes,
stirring occasionally, until liquid has evaporated; remove mixture from
skillet.

Add beef to skillet. Cook about 2 minutes over medium heat, stirring
frequently, until beef is no longer pink.

Return asparagus mixture to skillet. Stir in remaining broth and remaining
ingredients except cheese. Cook about 2 minutes, stirring frequently, until
mixture is hot. Sprinkle with cheese.

This recipe yields 6 servings.
=================================
Campbell's Tuna Noodle Casserole

1 can Campbell's Cream of Mushroom Soup; (10 3/4 oz)
or 98% Fat Free Cream of Mushroom S
1/2 cup milk
2 tablespoons chopped pimiento; (optional)
1 cup cooked peas
2 cans tuna - (6 oz ea); drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon margarine; melted

Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-quart casserole.
Bake at 400 degrees for 20 minutes or until hot. Stir.

Mix bread crumbs with margarine and sprinkle on top. Bake 5 minutes.

This recipe yields 4 servings.
==========================================
Cheeseburger Pot Pie

1 Pillsbury refrigerated pie crust
= (from a 15-oz pkg)
1 1/2 pounds lean ground beef
1/4 cup chopped onion
3/4 cup ketchup
2 tablespoons chopped pickle; if desired
1/8 teaspoon freshly-ground black pepper
1 cup shredded sharp Cheddar cheese - (4

Heat oven to 450 degrees. Let pie crust pouch stand at room temperature
for 15 to 20 minutes.

Meanwhile, brown ground beef in large skillet over medium-high heat until
thoroughly cooked, stirring frequently. Drain.

Reduce heat to medium. Add onion; cook 5 to 8 minutes until onion is
tender, stirring occasionally. Add ketchup, pickle and pepper; mix well.
Cook 2 to 3 minutes or until thoroughly heated.

Spoon beef mixture into ungreased 9-inch pie pan. Sprinkle with cheese.
Unfold pie crust; press out fold lines. Place crust over hot beef mixture.
Flute edges; cut slits in several places in crust.

Bake at 450 degrees for 13 to 20 minutes or until crust is golden brown and
filling is bubbly. Cover edge of crust with strips of foil during last 10
minutes of baking to prevent excessive browning.

This recipe yields 6 servings.
==========================================
Cheesy Taco Casserole

1 tablespoon vegetable oil
1 cup chopped onion - (1 small)
1 3/4 cups Ortega thick & chunky salsa - (16-o
1 1/4 cups Ortega enchilada sauce - (10-oz can
1 package Ortega taco shells - (12 ea); broken into pieces
1 1/2 cups Sargento ChefStyle mild cheddar or
taco blend shredded cheese - (6 oz); divided
=== GARNISH SUGGESTIONS ===
Sour cream
Ortega pickled jalapeño slices
Chopped avocados

Preheat oven to 350 degrees.

Heat vegetable oil in large skillet over medium-high heat. Add onion;
cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in
salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook,
stirring frequently, for 3 to 4 minutes.

Layer half of taco shell pieces in ungreased 13- by 9-inch baking dish.
Top with half of salsa mixture and half of cheese; repeat layers.

Bake for 10 to 15 minutes or until cheese is melted. Garnish with sour
cream, jalapeños and avocado.

This recipe yields 8 servings.
==============================
Country Steak 'n' Gravy

1 package McCormick Swedish Meatball
Seasoning & Sauce Mix - (2.37 oz)
1/2 cup bread crumbs
1 egg; beaten
1 pound cube steaks
2 tablespoons oil
2 cups milk

On a plate, combine Seasoning Mix with bread crumbs. Dip steaks in egg,
then press each side gently into the seasoning mixture.
In a non-stick skillet, heat oil over medium-high heat. Add steaks; saute
5 to 7 minutes per side or until done.
Prepare Sauce Mix according to package directions. Serve over steaks.

This recipe yields 4 servings.
===================================
Cream Of Crab Soup

1/4 cup butter or margarine
2 teaspoons McCormick Parsley Flakes
1 1/2 teaspoons McCormick Instant Minced Onion
1 teaspoon McCormick Season-All Seasoned Salt
1 teaspoon McCormick Dry Mustard
1/8 teaspoon McCormick Ground Red Pepper
1/8 teaspoon McCormick Ground Celery Seed
1/3 cup flour
4 cups milk
1 pound fresh crab meat
2 tablespoons dry sherry or cooking sherry; (optional)

Melt butter in 3-quart saucepan over medium heat. Remove from heat and add
next 7 ingredients. With a whisk, stir until well blended.

Return pan to heat and slowly add milk, stirring constantly. Add crab meat
and simmer 20 minutes, stirring occasionally.

Stir in sherry and heat 1 to 2 minutes.

This recipe yields 6 servings.
==================================
Easy German Potato Salad

1 1/4 pounds new potatoes; cut 1/2" slices
1/3 cup fat-free Italian dressing
2 tablespoons balsamic or cider vinegar
1 tablespoon chopped onion
2 tablespoons Bac~Os bacon flavor bits or chips

Heat oven to 350 degrees.

Layer potato slices in ungreased 1 1/2-quart casserole. Stir together
dressing, vinegar and onion; pour over potatoes. Sprinkle with bacon
flavor bits.

Cover and bake about 1 hour or until potatoes are tender. Stir gently
before serving. Serve hot or warm.

This recipe yields 4 servings.
=========================================
Five Layer Italian Dip

1 package Philadelphia Cream Cheese - (8 oz); softened
1/2 cup Kraft 100% Grated Parmesan Cheese; divided
1/3 cup Di Giorno Pesto
1 jar chopped pimentos - (4 oz); drained
1/2 cup Kraft Shredded Low-Moisture Part-Sk
Mozzarella Cheese
Crackers or Italian bread slices

Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on medium
speed until well blended. Spread mixture on bottom of 9-inch pie plate or
quiche dish.

Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup Parmesan
cheese over cream cheese.

Bake at 350 degrees for 15 minutes or until thoroughly heated. Serve with
crackers or sliced Italian bread.

This recipe yields 6 servings.
========================
Honey Lime Mesquite Chicken

1 package McCormick Grill Mates mesquite mari
Juice of 1 lime
1/4 cup oil
1 tablespoon honey
2 pounds bone-in chicken parts

Combine Mesquite Marinade with lime juice, oil and honey in a self-closing
plastic bag or shallow dish.

Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer
for extra flavor.

Lightly grease grill rack. Remove chicken from marinade. Discard
remaining marinade. Grill chicken until done, turning occasionally.

This recipe yields 6 servings.
=================================
Italian Sausage Lasagna

1 pound bulk Italian sausage
1 medium onion; chopped - (1/2 cup)
1 garlic clove; crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh
(or 1 tspn dried basil)
1 teaspoon sugar
1 can whole tomatoes - (14 1/2 oz); undrained
1 can tomato sauce - (15 oz)
12 uncooked lasagna noodles - (abt 12
1 container ricotta cheese or small c
creamed cottage cheese - (15 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves
(or 1 1/2 tspns dried oregano)
2 cups shredded mozzarella cheese - (8 oz)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat,
stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato
sauce, breaking up tomatoes. Heat to boiling, stirring occasionally;
reduce heat to low. Simmer uncovered about 45 minutes or until slightly
thickened.

Heat oven to 350 degrees. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley
and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13
by 9 by 2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture
over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3
cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese
mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture. Sprinkle with remaining
mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or
until hot and bubbly. Let stand 15 minutes before cutting.

This recipe yields 8 servings.
===================================
Marinated Eye Round Steaks

1 can Swanson Beef Broth - (14 1/2 oz)
2 tablespoons lemon juice
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly-ground black pepper
6 beef eye of round steaks, 3/4" thic; (abt 1 1/2 lbs)

Mix broth, lemon juice, soy, garlic powder and pepper in large shallow
nonmetallic dish. Add steaks and turn to coat. Cover and refrigerate 1
hour, turning steaks occasionally.

Remove steaks from marinade and place on lightly oiled grill rack over
medium-hot coals. Grill uncovered to desired doneness (allow 15 minutes
for medium), turning once and brushing often with marinade.

This recipe yields 6 servings.
==================================
Oven Baked Chicken Parmesan

6 boneless skinless chicken breast ha; (abt 2 lbs)
1 packet Shake 'N Bake original chicken seas
coating mix
2 cups spaghetti sauce
1 1/2 cups Kraft Shredded Mozzarella Cheese
1/4 cup Kraft 100% Grated Parmesan Cheese
1 teaspoon dried oregano leaves; (optional)

Coat chicken with coating mix as directed on package. Place in 13- by
9-inch baking pan.

Bake at 400 degrees for 20 minutes or until cooked through. Top each
chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an
additional 5 minutes or until cheese melts.

This recipe yields 6 servings.