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CHEDDAR SAUSAGE FRITTATA

~Submitted by Richard, Bradenton, FL

Source: Stouffer's
Prep: 15 min Cook: 25 min Servings: 5

Ingredients

o 1 package STOUFFER'S frozen Macaroni and Cheese
o 1 teaspoon vegetable oil
o 1/2 cup sliced mushrooms
o 8 ounces mild pork sausage, fully cooked, drained and crumbled
o 3 eggs, whites and yolks separated
o 1 cup shredded cheddar cheese
o 1/4 cup diced roasted red pepper
o 2 tablespoons chopped onion
o 2 tablespoons all-purpose flour
o 1 teaspoon Dijon mustard
o 1/8 teaspoon ground pepper
o 1/8 teaspoon salt

Directions

HEAT oil in medium skillet over medium-high heat. Add mushrooms; cook until lightly browned.

COMBINE Macaroni and Cheese, sausage, mushrooms, egg yolks, 1/2 cup cheese, red pepper, onion, flour, mustard and black pepper in large bowl.

BEAT egg whites with salt in mixing bowl until soft peaks form; fold whites into macaroni mixture. Transfer to greased 9-inch-round cake pan; top with remaining cheese.

BAKE in preheated 400?°F. oven for 20 to 25 minutes or until knife inserted in center comes out clean.

*DEFROST Macaroni and Cheese in microwave on 50% power for 5 to 6 minutes.

Nutritional Information

1 serving: Calories 450(Calories from Fat:313);;Fat 34.8g(Saturated 14.2g);Cholesterol 191mg;Sodium 885mg;Carbohydrate 14.3g(Dietary Fiber 1g);(Protein 19.6g)



MAMAN'S CREAMY CHICKEN POT

Serves 6 to 8

~Submitted by Larry Holmes, Ontario, Canada

1 boiling chicken*
1 small onion
2 cloves
1 bay leaf
3 cups milk
1 celery stalk and leaves
1 parsley sprig
?? teaspoon mace
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour

Stick the cloves in the onion and place inside chicken. Tie legs loosely. Place in a deep casserole and put the bay leaf on top. Add the milk, celery, parsley, mace and salt and pepper. Cover and bake at 275?° F. for 2 to 3 hours, depending on size of chicken.

When bird is tender, remove from dish and cut into pieces. Make a ball of the soft butter and flour, add to the hot milk and stir well until creamy. Taste for seasoning and pour over chicken.

*Any type of chicken can be used. Try it sometime with a small 6-to-8 pound turkey. Only the baking time will vary. If you prefer, cut the chicken before cooking and place the onion in the milk in the casserole.



SAVORY SQUASH SOUP

~Submitted by Tena, MO

2 butternut squash (about 3 3/4 lbs)
1 acorn squash (about 1 3/4 lbs)
6 tablespoons unsalted butter
1 white onion (about 4 oz), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken broth
1 cup heavy cream
1 sprig fresh rosemary

Cut each squash in 1/2 and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve (you should have about 4 cups). In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom. Pour in the broth and bring to a boil, still over low heat, stirring often. Cook about 20 minutes. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process in batches for 2-3 minutes. Adjust the seasoning to taste. Makes about 2 quarts.



HOT CRAB AND CHEESE CANAP?‰S

~Submitted by Anita, Battle Ground, WA

1-6 oz. can crab meat
4 oz. Old English Sharp cheese
1 stick butter
1 T mayonnaise
1 t lemon pepper
1 t garlic salt
1 t seasoned pepper
dash pepper sauce
dash Worcestershire
12 English muffins

Cut cheese and butter into pieces and place in bowl of food processor along with crab meat, mayonnaise and seasonings. Blend till smooth. Split muffins and spread with mix. Cut each muffin into 4 to 6 wedges and heat under broiler until warm.

Note: You can also freeze the wedges until needed and broil from frozen state. These stay good even at room temperature after broiling.

Makes 48 to 72 canap?©s.



CINNAMON-NUT SWIRL CAKE

~Submitted by Angelique, TX

Source: Betty Crocker?®
16 servings

1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 package Betty Crocker SuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2/3 cup Betty Crocker Pour & Frost vanilla frosting

Heat oven to 350 degrees F. Generously grease or spray 12-cup bund cake pan.

In small bowl, stir together brown sugar, cinnamon and pecans; set aside.

In large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon one-third of batter into pan. Sprinkle with half the brown sugar mixture. Spoon one-third of the batter over brown sugar mixture. Sprinkle with remaining brown sugar mixture, and top with remaining batter.

Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto plate; remove pan. Cool 30 minutes.

Into small microwavable bowl, measure 2/3 cup of the frosting. Microwave uncovered on High about 10 seconds or until pourable; stir. Pour over cake.

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For Two...

CLAM CHOWDER

2 slices bacon
1 small onion, minced
1/2 cup chopped green bell pepper
2 Tbsp. flour
1-1/2 cups milk
1/2 cup refrigerated hash brown potatoes
1 cup frozen sweet corn
1 6-oz. can clams, undrained

In large saucepan, cook bacon until crisp and remove. Cook onion and green pepper in drippings remaining in pan until tender, about 4-5 minutes. Add flour and cook until mixture bubbles. Add milk. Cook and stir until soup boils and thickens, stirring frequently. Add potato and corn. Bring to a boil again. Then reduce heat and simmer 5-10 minutes until potato is tender. Add clams and heat thoroughly. Sprinkle each serving with bacon. 2 servings

Calories: 400
Fat: 17 grams
Sodium: 400 mg