Beef and Broccoli Stir-Fry

1/2 cup soy sauce
2 Tablespoons lemon juice
1 Tablespoon cornstarch
1 Tablespoon firmly packed dark brown sugar
1 clove garlic, crushed
1 teaspoon black pepper
2 Tablespoons vegetable oil, divided
2 lbs top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli
2 teaspoon grated fresh ginger root

In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.

Heat 1 Tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.

Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.

Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot.

Makes 6 servings


Mix 'n' Match

For a different taste, use 1/2 cup black bean sauce instead of the soy sauce in Step 1. Top the finished dish with toasted sesame seeds.

Slow-Cooker Pot Roast

2 Tablespoons unsalted butter
1 Tablespoon sunflower oil
1 large onion, cut into wedges
3 lb boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelopes (1.4 ounces each) onion soup mix
1 Tablespoon cornstarch

Heat the butter and sunflower oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.

Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowlor measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.

Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on high until the meat is very tender, about 3 1/2 hours.

In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to for a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.


Mix 'n' Match

You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

Crispy Ranch Chicken

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5 ounces each)

Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal. Parmesan and ranch salad dressing mix in a large bowl.

Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Makes 4 servings


Helpful Tips

For a buttery taste, drizzle 1/4 melted butter over chicken before baking

Mix 'n' Match

For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in Step 1

Lemon Grilled Chicken

1 lemon
2 Tablespoon olive oil
1 clove garlic, crushed
1 Tablespoon chopped fresh parsley plus extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breasts (about 6oz. each)

Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.

In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Makes 4 servings


Helpful Tips

The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in Step 3.

Garlic Chicken Melt

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 can (14 ounces) diced tomatoes, undrained or 1 large tomato, chopped
1 Tablespoon olive or vegetable oil
1/2 cup shredded mozzarella or Monterey Jack cheese (about 2 ounces)

Preheat oven to 375°F. In 13 X 9-inch baking or roasting pan, arrange chicken. Pour soup mix blended with tomatoes and oil over chicken.

Bake uncovered 25 minutes or until chicken is no longer pink.

Sprinkle with mozzarella cheese and bake an additional 2 minutes or until cheese is melted.

Makes 4 servings


Helpful Tips

To test chicken for doneness, press down on the flesh-it should feel firm. Then cut into the meat; the juices should be clear, not pink. For a more accurate test, insert a meat thermometer into the thickest part of the chicken breast; it should register 170°F.

Swiss Steak Bake

1 1/2 pounds beef top round steak
1/2 cup all-purpose flour, divided
1/2 teaspoon salt
1 Tablespoon vegetable oil
2 cups sliced onions (2 medium)
1 can (14 1/2 ounces) beef broth
4 medium potatoes (1 1/2 pounds), peeled, cut into quarters
1/2 cup water
Salt and pepper

Preheat oven to 350°F. Cut steak into 4 pieces. Combine 1/4 cup flour and salt. Sprinkle flour mixture over steak. Pound steak with meat mallet, working flour into surface, to a 1/4-inch thickness. Repeat on other side of steak.

Heat oil in a 4-quart Dutch oven. Add steak; cook over medium-high heat until steak is browned on both sides, about 4 minutes. Top steak with onions. Add beef broth; bring to a boil.

Cover pot; bake steak 1 hour. Add potatoes. Cover; continue baking until potatoes are tender and steak is fork-tender, about 30 minutes longer.

Remove steak, potatoes and onions from pot; place on a serving plate. Combine remaining flour with water in a small bowl; mix until smooth. Stir into liquid in pot. Cook over medium heat, stirring constantly, until mixture boils and thickens. Season to taste with salt and pepper. Pour gravy over steak, potatoes and onions.

Makes 4 servings


Helpful Tips

Pounding beef with a meat mallet tenderizes the beef by breaking down the tough fibers. A rolling pin will work if you don't have a meat mallet.

Mix 'n' Match

To turn this into a stew, cut the steak into cubes. Brown steak cubes and continue as directed. Add 1 cup sliced carrots with the potatoes.

Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese


Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Makes 6 Servings


Mix 'n' Match

Try making this Alfredo style by using 1/4 cup grated Parmesan instead of Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets instead of mixed vegetables. Top chicken with remaining Parmesan cheese.

Grands Biscuit Taco Cups

1 1/2 pounds lean (at least 80%) ground beef
1 (15-ounce) can spicy chili beans, undrained
1 package (1.25 ounces) Old El Paso 40% less-sodium taco seasoning mix
1/2 cup water
1 can (16.3 ounces) Pillsbury Grands refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso Salsa, if desired

Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.

Meanwhile, spray outside bottom and sides of 8 (6-ounce) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.

Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.

Top with cheese, lettuce, tomato, sour cream and salsa.

Scalloped Garlic Potatoes

3 medium all-purpose potatoes, peeled and thinly sliced (about 1 1/2 pounds)
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1 cup (1/2 pint) whipping or heavy cream
1/2 cup water

Preheat oven to 375°F. In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients; pour over potatoes.

Bake uncovered 45 minutes or until potatoes are tender.

Makes 4 servings


Helpful Tips

Sprinkle a handful of fresh chopped herbs over the top of this cream potato casserole before serving. Chives, thyme, rosemary and parsley are all good choices--either alone or mixed together.

Mix 'n' Match

Also terrific with Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.

Hearty Beef Burgundy

4 slices bacon, diced
1 1/2 pounds beef stew meat, cut into 2-inch pieces
1 small onion, chopped
1/ cup plus 2 Tablespoons all-purpose flour, divided
1 can (14 1/2 ounces) beef broth
2 cups baby carrots
1 cup frozen whole pearl onions
1 package (8 ounces) whole mushrooms
1 cup dry red wine or beef broth
1 Tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 Tablespoons butter, softened

Preheat oven to 350°F. Cook bacon in a 4-quart Dutch oven over medium-high heat until crisp. Remove bacon and set aside. Add meat to drippings in pot; cook until meat is browned on all sideds. Add chopped onion; cook until softened. Stir in 1/4 cup flour. Add beef broth; cook, stirring constantly, until thickened. Stir in cooked bacon, carrots, pearl onions, mushrooms, wine, tomato paste, salt and thyme.

Cover pot and bake, stirring once, until meat is fork-tender, about 1 hour 30 minutes.

Combine remaining flour and butter in a small bowl; mix until a smooth paste forms. Place pot on stove top. Drop flour mixture over stew, a little at a time. cook over low heat, stirring constantly, until gravy has thickened, 2-3 minutes.

Makes 4-6 servings


Helpful Tips

Making this stew a day ahead of time gives the flavors a chance to blend and fully develop. Serve this stew with egg noodles or fettuccine.

Individual Beef Wellingtons

2 Tablespoons butter
4 filet mignon, (1 1/2 inches thick)
2 Tablespoons chopped shallots (about 2 cloves)
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
1 large egg
2 teaspoons water

Melt butter in a medium skillet over medium-high heat. Add filets; cook, turning once, just until browned on both sides, 3-4 minutes. Place on a plate; cover and chill 1 hour.

Meanwhile, add shallots to same skillet; cook and stir until tender, about 1 minute. Cook to room temperature, about 30 minutes.

Roll pastry on a lightly floured surface to a 13-inch square. Cut into 4 squares.

Beat egg and water in a small bowl until combined. Place each filet on a pastry square. Brush edges of pastry squares with egg wash. Top each filet with shallots. Bring up 2 opposite corners of each pastry square to center and press together. Wrap remaining corners over each filet, sealing in center. Press all seams to seal. Brush seams with egg wash. Chill 1 hour.

Preheat oven to 425°F. Place pastry-wrapped filets seam side down on a baking sheet. Bake until pastry is golden and an instant-read thermometer inserted in center of meat registers 160°F, 20-25 minutes.

Makes 4 servings


Mix 'n' Match

If you prefer poultry, substitute 4 boneless skinless chicken-breast halves for the filet mignon. Prepare and bake as directed. For poultry make sure it is thoroughly cooked and there is no pink left.

Baked Fish Fillets

4 cod fillets (about 4 ounces each)
1/4 cup (1/2 stick) butter, melted
1 teaspoon lemon juice
1/2 cup bread crumbs
1 Tablespoon grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
Lemon wedges

Preheat oven to 450°F. Coat an 11- x 7-inch baking dish with cooking spray. Pat fillets dry. Combine melted butter and lemon juice in a medium bowl. Combine bread crumbs, Parmesan, oregano and basil in a shallow dish.

Dip fillets in butter mixture, coating both sides. Dip fillets in bread crumb mixture, coating both sides.

Place fish in prepared baking dish. Drizzle with remaining butter mixture left in bowl.

Bake fillets until an instant-read meat thermometer inserted in center of a fillet registers 145°F and fish just begins to flake when tested with a fork, about 8 minutes. Serve with lemon wedges.

Makes 4 servings


Helpful Tips

An important thing to remember when baking fish fillets is to always adjust the baking time for the size of the fillets. If using 4-ounce fillets, then 8 minutes is about right. If the fillets are bigger, bake a little longer. If they are smaller, bake a few minutes less.

Mix 'n' Match

For spicy Cajun fish fillets, replace the oregano and basil in the bread crumb mixture with 1/2 teaspoon Cajun seasoning.

Crispy Garlic Chicken

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
2 Tablespoons plain dry bread crumbs


Preheat oven to 400°F. In medium bowl, combine soup mix, mayonnaise and cheese; set aside.

On baking sheet, arrange chicken. Evenly top chicken with soup mixture, then evenly sprinkle with bread crumbs.

Bake uncovered 20 minutes or until chicken is no longer pink.

Makes 4 servings


Helpful Tips

A wedge of Parmesan cheese will keep for weeks in the refrigerator if well-wrapped in heavy-duty foil. Grate just enough for a recipe. One ounce of cheese, the size of a small lime, will yield 1/4 cup of grated cheese.

Mix 'n' Match

Also terrific with Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.

Salsa Chicken & Rice

1/4 cup all-purpose flour
6 boneless, skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
2 Tablespoons vegetable oil
2 cups cooked long-grain rice
1 jar (16 ounces) chunky-style salsa
1 can (15 ounces) black beans, drained, rinsed
1/3 cup chopped green onions (about 2 onions)
1 cup shredded Cheddar cheese

Preheat oven to 375°F. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour.

Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8 minutes. Remove skillet from heat.

Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture. Sprinkle with Cheddar.

Bake until instant-read thermometer inserted in center of chicken registers 180°F and rice mixture is hot, 30-40 minutes.


Helpful Tips

Pressing the chicken thighs into the rice mixture keeps them moist and prevents them from overcooking around the edges.

Mix 'n' Match

If you prefer, substitute boneless pork loin chops for the chicken thighs in this recipe. Bake at 375°F for about 40 minutes.

Chicken & Stuffing Casserole

2 cups herb-seasoned stuffing mix, divided
2 Tablespoons butter, melted
4 cups frozen mixed vegetables, thawed, well drained
2 cups shredded or cubed cooked chicken or turkey
2 1/2 cups low-sodium chicken broth
4 large eggs

Preheat oven to 400°F. Coat a 2-quart shallow baking dish with cooking spray.

Mix 2 Tablespoons stuffing mix with melted butter in small bowl; set aside.

Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish.

Beat broth and egss until blended; pour over chicken and stuffing. Sprinkle with reserved buttered crumbs.

Bake until bubbly, 25-30 minutes.

Makes 6 servings


Helpful Tips

To make 2 smaller casseroles, prepare as directed in two 9- x 5-inch loaf pans. Bake 1 casserole at 400°F for 40-45 minutes. Wrap the other tightly in foil and store in the freezer for a "rainy day." Thaw overnight in refrigerator and bake as directed.

Mix 'n' Match

Use any variety of frozen vegetables, such as baby green beans and carrots; broccoli, cauliflower and carrots; or stir-fry vegetables.

Turkey Cottage Pie

1/4 cup butter or margarine
1/4 cup all-purpose flour
1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
2 cups water
2 cups cut-up cooked turkey or chicken
1 package (10 ounces) frozen mixed vegetables, thawed
1 1/4 cups shredded Swiss cheese (about 5 ounces), divided
1/8 teaspoon pepper
5 cups hot mashed potatoes


Preheat oven to 375°F.

In large saucepan, melt butter and add flour; cook, stirring constantly, 5 minutes or until golden. Stir in golden onion soup mix thoroughly blended with water. Bring to a boil, then simmer 15 minutes or until thickened. Stir in turkey, vegetables, 1 cup cheese and pepper. Turn into lightly greased 2-quart casserole; top with hot potatoes, then remaining 1/4 cup cheese. Bake 30 minutes or until bubbling.

Microwave Directions:

In 2-quart casserole, heat butter at High (100% power) 1 minute. Stir in flour and heat uncovered, stirring frequently, 2 minutes. Stir in golden onion soup mix thoroughly blended with water. Heat uncovered, stirring occasionally, 4 minutes or until thickened. Stir in turkey, vegetables, 1 cup cheese and pepper. Top with hot potatoes, then remaining 1/4 cup cheese. Heat uncovered, turning casserole occasionally, 5 minutes or until bubbling. Let stand uncovered 5 minutes. For additional color, sprinkle, if desired, with paprika.

Makes about 8 servings


Helpful Tips

Dress up this casserole for a special occasion by spooning the mashed potatoes into a pastry bag fitted with a large star tip. Pipe the potatoes over the top in a decorative design.

Country Chicken and Biscuits

1 can (10 3/4 ounces) condensed cream of celery soup
1/3 cup milk or water
4 boneless skinless chicken breast halves, cooked and cut into bite-sized pieces
1 can (14 1/2 ounces) Del Monte Cut Green Beans, drained
1 can (11 ounces) refrigerated biscuits

Preheat oven to 375°F.

Combine soup and milk in large bowl. Gently stir in chicken and green beans; season with pepper, if desired. Spoon mixture into 11 X 7-inch or comparable round microwavable ovenproof dish.

Cover with plastic wrap; slit to vent. Microwave on High 8 to 10 minutes or until heated through, rotating dish once. If using conventional oven, cover with foil and bake at 375°F, 20 to 25 minutes or until hot.

Seperate biscuit dough into individual biscuits. Immediately arrange biscuits over hot mixture. Bake in conventional oven about 15 minutes or until biscuits are golden brown and baked through.

Makes 4 servings


Helpful Tips

The creamy chicken and green bean filling can be made up to a day in advance and refrigerated. Bring dish to room temperature, then top with biscuits and bake just before serving.

Beef and Vegetable Cobbler

2 pounds beef, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup olive oil
1 pound mushrooms, halved or quartered
3 cloves garlic, chopped
1 can (14.5 ounces) beef broth
Salt and black pepper
1 egg, beaten
1/4 cup milk
1 1/2 cups instant baking mix
2 tablespoons chopped chives
Sesame and poppy seeds
1 package (1 pound) frozen vegetables
1 large tomato, diced


Toss meat in flour until coated; reserve leftover flour. Heat oil in a heavy pot over medium heat; brown meat, a few pieces at a time. Add mushrooms and garlic; cook, stirring constantly, about 1 minute. Stir in reserved flour and beef broth. Bring to a boil; cover and simmer over low heat for 25 minutes. Add salt and pepper to taste.

Mix egg and milk; set aside 1 Tablespoon. Combine baking mix and chives in medium bowl; stir in egg mixture until moistened. Knead until dough forms. Roll dough to fit 2 1/2-quart baking dish; cut into 12 rectangles. Brush with egg; top half with sesame and half with poppy seeds.

Preheat oven to 400°F. Add frozen vegetables and tomato to meat mixture and transfer to baking dish.

Place rectangles on top of mixture, fitting close together and alternating sesame-seed and poppy-seed coated ones. Bake until crust is golden brown and filling is bubbly, 20-25 minutes.

Make 6 servings


Helpful Tips

Roll the dough between 2 pieces of wamed paper to avoid toughening the dough with extra flour and to make cleanup easier.

Vegetarian Chili with Cornbread Topping

1 pound zucchini halved and cut into 1/2-inch slices (about 4 cups)
1 red or green bell pepper, cut into 1-inch pieces
1 rib celery, thinly sliced
1 clove garlic, minced
2 cans (15 to 19 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes in puree, undrained
1/4 cup Frank's RedHot Cayenne Pepper Sauce
1 Tablespoon chili powder
1 package (6 1/2 ounces) cornbread mix plus ingredients to prepare mix


Preheat oven to 400°F. Heat 1 Tablespoon oil in 12-inch heatproof skillet(if handle of skillet is not heatproof, wrap in foil) over medium-high heat. Add zucchini, bell pepper, celery and garlic. Cook and stir 5 minutes or until tender. Stir in beans, tomatoes, Frank's Red Hot and chili powder. Heat to boiling, stirring.

Prepare cornbread mix according to package directions. Spoon batter on top of chili mixture, spreading to 1/2-inch from edges. Bake 30 minutes or until cornbread is golden brown and mixture is bubbly. Serve with shredded cheese, if desired.

Makes 6 servings


Helpful Tips

The combination of beans and tomatoes in this chili provides a delicious meatless source of iron. One can of Great Northern beans or black beans can be substituted for one can of kidney beans for a change of pace.

Country Capatain Pie

1 medium tart apple
2 Tablespoons vegetable oil, divided
1 cup chopped onion (1 medium)
1 teaspoon minced garlic
4 boneless, skinless chicken-breast halves (4 ounces each)
2 Tablespoons all-purpose flour
1 can (15 ounces) diced tomatoes
1/2 cup raisins
2 Tablespoons chopped fresh parsley
1 Tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 sheet frozen puff pastry (from 17.3-ounce box), thawed


Preheat oven to 400°F. Peel, core and chop apple. Heat 1 Tablespoon oil in medium skillet over medium-high heat until hot. Add apple, onion and garlic; cook until softened, about 3 minutes. Remove from skillet.

Cut chicken into 3/4-inch pieces. Add remaining oil to skillet. Add chicken; cook, stirring frequently, until browned, 3-4 minutes. Add flour, stirring to coat chicken. Add tomatoes; cook and stir until thickened, about 1 minute.

Add raisins, parsley, curry powder, salt and thyme to chicken mixture; mix well. Return apple mixture to skillet. Reduce heat to low; simmer 5 minutes to blend flavors. Spoon into a 2-quart baking dish.

Roll pastry to 1 inch larger than baking dish; place over chicken mixture.

Press edges of dough against dish to seal. Cut slits in pastry to vent. Bake pie until crust is golden, 30-35 minutes.

Makes 4 servings


Helpful Tips

Thaw puff pastry just before using. Pastry should still be chilled when it goes into the oven, or it will not puff up properly.

Twice Baked Ranch Potatoes

4 baking potatoes
1/2 cup Kraft Ranch Dressing
1/4 cup Breakstone's or Knudsen Sour Cream
1 Tablespoon Oscar Mayer Real Bacon Bits
1/4 pound (4 ounces) Velveeta Pasterized Prepared Cheese Product, cut up


Bake potatoes at 400°F for 1 hour. Slice off tops of potatoes; scoop out centers, leaving 1/8-inch shell.

Mash potatoes. Add dressing, sour cream and bacon bits; beat until fluffy. Stir Velveeta into potato mixture; Spoon into shells.

Bake at 350°F for 20 minutes.

Makes 4 servings

How to bake Potatoes: Russet potatoes are best for baking. Scrub potatoes well, blot dry and rub the skin with a little oil and salt. Prick the skin of the potatoes with a fork so steam can escape. Stand them on end in a muffin tin. Bake at 400°F for 1 hour or until tender.


Helpful Tips

Garnish these hearty potatoes with green onions or fresh chives. Use kitchen scissors to easily snip the chives righ over the tops of the potatoes just before serving.

Bacon, Lettuce & Tomato Strata

8 slices white bread, cubed
6 slices bacon, cooked, crumbled
6 large eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup shredded American cheese
1 medium tomato, sliced
Shredded lettuce
Sour cream

Place bread cubes in 11- x 7-inch or shallow 2 quart baking dish. Sprinkle with bacon

Beat eggs in a medium bowl until smooth. Add milk, dry mustard and salt; mix well. Stir in cheese. Pour milk mixture over bread and bacon mixture. Cover with aluminum foil or plastic wrap. Chill at least 2 hours or overnight.

Preheat oven to 350°F. Uncover baking dish; top with tomato slices. Bake strata until knife inserted in center comes out clean, 45-55 minutes.

Cut strata into squares; place on individual serving plates. Top each serving with shredded lettuce and sour cream. Serve immediately.


Helpful Tips

Lettuce can be difficult to shred evenly unless you have a food processor. You might want to try preshredded lettuce, which can be found in bags in the produce department of your supermarket.

Mix 'n' Match

For a spicier strata, use chorizo sausage instead of bacon, and pour 1/2 cup salsa over the top instead of adding sliced tomatoes.

Bow-Tie Tuna Casserole

8 ounces (3 1/2 cups) bow-tie pasta
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup sour cream or milk
1 package (9 ounces) frozen asparagus cuts, thawed
1 can (6 ounces) tuna packed in water, drained
1 jar (2 ounces) chopped pimientos, drained
1 cup shredded American cheese, divided


Preheat oven to 350°F. coat a 2-quart casserole dish lightly with cooking spray. Cook pasta according to package directions until almost done; drain.

Combine soup and sour cream in a glass measuring cup or small bowl; blend well. Combine pasta, asparagus, tuna and pimientos in a large bowl; stir gently to mix. Add soup mixture to pasta mixture; mix well. Stir in 1/2 cup cheese.

Spoon mixture into prepared dish. Sprinkle with remaining cheese.

Bake casserole until bubbly, 25-35 minutes.


Helpful Tips

When you need to combine canned condensed soup with other ingredients, a whisk works better than a spoon. The wires of the whisk help break up the thick soup.

Mix 'n' Match

For a chicken version of this dish, used canned chicken and cream of chicken soup instead of the tuna and cream of mushroom soup.