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GLENNA'S SALISBURY HAMBURGER STEAK

~Submitted by Glenna, Fairfield, AL

5 to 6 potatoes.
1 can beefy mushroom soup
1 small onion
1 pound hamburger meat

Peel and cut potatoes rinse and put in medium saucepan, and boil.

Make hamburger into patties and cook like your fixing hamburgers, cut up onion in with the meat. Cook until meat is done.

Drain the grease out of the hamburger, and add beefy mushroom soup and the potatoes, simmer for 5 minutes. Then serve with what you want to fix with it.




CABERNET CRANBERRIES

~Submitted by Angelique, TX

Source: Southern Living "Our Best Recipes"

Makes 3 1/2 cups

Cook time: about 20-25 min

In a medium saucepan over medium-high heat, bring to a boil:
1 1/4 cups sugar
1 cup Cabernet Sauvignon

Add and return to a boil, stirring constantly:
1 package (12oz) fresh cranberries
2 teaspoons grated tangerine rind (or orange rind)
1 cinnamon stick (about 3 inches long)

Reduce heat and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop and most of the liquid has been absorbed. You'll have a bit of liquid left in the pan, but not so much that it's runny. Remove and discard cinnamon stick. Cool slightly and serve warm; or chill 2 hours, if desired.






CHEESY CHICKEN BAKE

~Submitted by Richard, Bradenton, FL

Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings

6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 cups frozen oriental mixed vegetables, thawed
2 cups milk
1/4 cup flour
1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 350?°F. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned on both sides. Remove from heat. Add vegetables to chicken in skillet; stir gently. Set aside.

ADD milk to flour in deep microwavable bowl; beat with wire whisk until well blended. Microwave on HIGH 8 minutes, stirring with wire whisk every 2 minutes. Add cream cheese spread; beat until completely melted. Add mozzarella cheese; stir until melted. Pour evenly over chicken and vegetables.

BAKE 20 to 25 minutes or until chicken is cooked through. Stir sauce just before serving.

KRAFT KITCHENS TIPS

Round Out The Meal
Serve with whole grain rolls.

Cooking Know-How
If you don't have an ovenproof skillet, simply cover the handle of a regular skillet with several layers of foil before using.

NUTRITION INFORMATION

Nutrition (per serving)
Calories 320 Total fat 14g Saturated fat 7g Cholesterol 105mg Sodium 350mg Carbohydrate 12g Dietary fiber 1g Sugars 7g Protein 34g Vitamin A 25%DV




MOM'S PORTABLE BEEF

~Submitted by Barbara, Chula Vista, CA

1 can (14 1/2 ounces) beef broth
1 medium onion, chopped
1/4 cup cider or red wine vinegar
2 tablespoons minced fresh parsley
1 bay leaf
1 tablespoon mixed pickling spices
1/2 teaspoon dried marjoram
1/2 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 eye of round roast (about 3 pounds)
12 to 14 sandwich rolls, split
Lettuce, tomato and onion, optional

In a Dutch oven, combine the first 10 ingredients, add roast. Cover and bake at 325 degrees for 1 1/2 hours or until meat is tender. (I turn my meat over after 45 minutes). Remove the roast and cool completely.

Meanwhile, skim fat and strain cooking juices. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired.

Taste of Home, 2001approx.

Yield 12 to 14 servings.

Note: My husband slices the beef very thin with our electric slicer and uses it like deli lunch meat without the juices for his lunch. He likes it better than the deli beef.

Note 2: I have used boneless beef cross rib roast and it works well.




CAPE COD CRAN-ORANGE CHEESECAKE WITH CHOCOLATE CRUST

~Submitted by Larry Holmes, Ontario, Canada

Source: Honolulu Advertiser

Crust:
9 whole chocolate graham crackers (about 5 ounces)
2 tablespoons semi-sweet chocolate chips
2 tablespoons no-trans-fat margarine (8 grams fat per tablespoon)

Filling:
4 (8-ounce) blocks of light cream cheese
1 cup granulated sugar
1/2 cup Splenda
3 tablespoons unbleached white flour
2 large eggs
1/2 cup egg substitute
2 teaspoons finely chopped orange peel (or zest)
2 teaspoons vanilla extract

Topping:
1/3 cup granulated sugar
3 tablespoons Splenda
3 tablespoons water or cranberry juice
1 teaspoon cornstarch dissolved in 1 tablespoon water or cranberry juice
2 cups fresh or frozen cranberries
1 teaspoon finely chopped orange peel (or zest)

Preheat oven to 325 degrees. Coat the sides and bottom of a 9-inch springform pan with canola cooking spray.

In food processor, pulse graham crackers and chocolate chips into crumbs. Add no-trans-fat margarine and pulse until nicely blended and moist. Press the mixture into prepared springform pan. Bake about 8 minutes. Cool.

Increase oven to 350 degrees. Wrap 2 layers of heavy-duty foil around the underside and sides of the springform pan.

Using electric mixer, beat light cream cheese, 1 cup sugar and 1/2 cup Splenda until light. Beat in the flour. Beat in the eggs, one at a time. Beat in the egg substitute, 1/4-cup at a time, scraping the sides of the bowl to incorporate all the ingredients. Then beat in the orange peel and vanilla just until blended.

Pour filling into crust and place springform pan in a large roasting pan. Fill roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake until the filling is just set in center but still moves slightly - about 55 minutes. Remove cheesecake from water bath and transfer to a rack to cool completely (about 4 hours). Cover and chill overnight.

For the topping, heat 1/3 cup sugar, 3 tablespoons Splenda and 3 tablespoons water in a medium saucepan over medium-low heat stirring frequently until sugar dissolves. Increase the heat to medium, stir in the cornstarch mixture and bring to a simmer. Add cranberries and, stirring often, continue to cook until the berries begin to pop (about 3 minutes). Remove from heat and stir in orange peel. Cool completely. Cover and chill overnight.

After chilling overnight, remove sides of the springform pan and place the cheesecake on a serving plate. Top with the cranberry mixture and serve.

Makes 12 servings.
Per serving: 235 calories, 8 g protein, 27 g carbohydrate, 11 g fat (7 g saturated fat, 2.1 g monounsaturated fat, 1.5 g polyunsaturated fat), 53 mg cholesterol, 1 g fiber, 340 mg sodium. Calories from fat: 42 percent. Omega-3 fatty acids: 0.2 g. Omega-6 fatty acids: 1.2 g. Five Weight Watchers points.




COOKED BEANS

~Submitted by Tena, MO

Source: Complete Book of Pasta and Noodles

1 cup dried beans
1 bay leaf
4 garlic cloves, peeled
1 ?? teaspoons salt

Bring ingredients to boil in 7 cups water. Simmer, partially covered, until the beans are just tender, 30-45 minutes. Remove from the heat, cover, and let the beans stand until completely tender, about 15 minutes. Discard bay leaf and garlic. Beans in liquid can be cooled, covered, and refrigerated up to 5 days). Drain when ready to use.




ALBERT SQUARES

~Submitted by Robyn, Auckland, New Zealand

2 cups flour
?? cup sugar
2 teaspoons baking powder
1 cup currants
125g (4 oz) butter
1 dessertspoon golden syrup
2 eggs
essence to flavor
1/8 teaspoon salt
milk to mix

Cream butter and sugar, add eggs one at a time, beat well then add all other ingredients. Pour mixture into a flat square sandwich tin.

Bake 30-40 minutes in a moderate oven 180??C (350??F).

Ice with a plain white icing and sprinkle with coconut.

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For Two...

LOBSTER CASSEROLE

2 tablespoons chopped onion
1/2 clove garlic, minced
1 tablespoon butter
1/2 can Cheddar cheese soup
1 (3 ounce) can sliced mushrooms, drained
1/4 cup milk
2 tablespoons dry sherry
1 tablespoon minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tablespoon buttered soft bread crumbs

Saute onion and garlic in butter in skillet until tender. Do not brown. Add soup and mushrooms; mix well. Add milk, sherry and parsley gradually; mix well. Add lobster and peas. Cook until heated through, stirring constantly. Spoon into two 1-cup casseroles. Top each with crumbs. Bake at 350 degrees F for 25 minutes or until golden.