Grilled Lemon and Salmon Packets - From Julie Maves - ND

2 cups uncooked instant rice 1 3/4 cups Progresso® chicken broth (from 32-ounce carton) 1 cup (from 10-ounce bag) matchstick-cut carrots 4 (4 to 6 ounces each) salmon fillets 1 teaspoon lemon pepper seasoning salt 1/2 teaspoon salt 1/3 cup chopped fresh chives 1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices 1. Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray. 2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots. 3. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. 4. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Potato Salad - From Beverly Johnson - TN

6 medium potatoes, peeled (2 pounds) 1 1/2 cups mayonnaise or salad dressing 1 tablespoon white or cider vinegar 1 tablespoon yellow mustard 1 teaspoon salt 1/4 teaspoon pepper 1 medium onion, chopped (1/2 cup) 2 medium celery stalks, chopped (1 cup) 4 hard-cooked eggs, chopped 1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes. 2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled

Strawberry and Peach Trifle - From Janice Heart - KY

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*


1  In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2  Meanwhile, in small bowl, mix preserves and amaretto until blended.
3  In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Spicy Chicken Chili - From Connie Short Ark

1 pound boneless skinless chicken breast, cut into 3/4-inch pieces 1 can (14 1/2 ounces) salsa-style chunky tomatoes, undrained 1 can (15 ounces) spicy chili beans in sauce 1/2 cup shredded Cheddar cheese (2 ounces) 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. 2. Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

Frozen Choc. Mouse - From Linda Burns, Ca

1/2 cup whipping (heavy) cream 1 tablespoon almond-flavored liqueur or Italian syrup 2 tablespoons chocolate-flavor syrup Cocoa, if desired 1. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup. 2. Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa

Tortelli - From Kimberly Short NV.

1 package (9 oz) refrigerated cheese-filled tortellini 1 box (9 oz) Green Giant® frozen cut broccoli (or other frozen vegetable) 2 1/2 cups quartered cherry tomatoes 1/4 cup chopped fresh basil leaves 1 tablespoon grated Parmesan or Romano cheese 1 1/2 teaspoons olive or vegetable oil 4 medium green onions, sliced (1/4 cup) 2 medium cloves garlic, finely chopped Salt and freshly ground pepper to taste, if desired 1. Cook tortellini as directed on package, adding broccoli for the last 2 to 3 minutes of cook time; drain thoroughly. 2. Add remaining ingredients except salt and pepper; toss. Sprinkle with salt and pepper.

Bow tie Pasta and Beef - From Liz Jenkins Il.

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 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.