Italian Layered Salad (Crowd Size)

Sorce	Erdmannchen
Caloric	:1 Serving: Calories 185 (Calories from Fat 135); Total Fat 15g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitami
Ingridients	Prep Time:20 min Start to Finish:2 hr 20 min Makes:16 servings 6 cups bite-size pieces iceberg lettuce (1 pound) 1 bag (16 ounces) broccoli slaw (6 cups) 1 can (15 ounces) Green Giant® garbanzo beans, rinsed and drained 1/2 cup chopped red onion 1 medium red bell pepper, chopped (1 cup) 1 cup mayonnaise or salad dressing 1/2 cup creamy Italian dressing 1/4 cup shredded Asiago cheese (1 ounce) 2 tablespoons chopped fresh parsley
Instructions	1. In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper. 2. Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

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Date	23.11.2009 17:35
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Impossibly Easy Breakfast Bake (Crowd Size)

Sorce	dragonblunt
Caloric	:1 Serving: Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 115mg; Sodium 490mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:1 hr 10 min Makes:12 servings 2 packages (12 oz each) bulk pork sausage 1 medium bell pepper, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 3 cups frozen hash brown potatoes 2 cups shredded Cheddar cheese (8 oz) 1 cup Original Bisquick® mix 2 cups milk 1/4 teaspoon pepper 4 eggs
Instructions	1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. 2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. 3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. High Altitude (3500-6500 ft) No changes.

Taco Soup

Sorce	Xavior
Caloric	:1 Serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 2490mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 26g); Protein 15g Percent Daily Value*: Vitamin A 35%; Vitam
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:2 servings (1 1/2 cups each) 1 can (19 oz) Progresso® Vegetable Classics creamy tomato soup 1/2 cup Old El Paso® refrigerated taco sauce with seasoned ground beef (from 18-oz container) 1 can (4.5 oz) Old El Paso® chopped green chiles 1/4 cup shredded Monterey Jack cheese (1 oz) 1/4 cup crushed corn chips
Instructions	1. In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot. 2. Top individual servings with cheese and corn chips. High Altitude (3500-6500 ft): No change.

Club Pasta Salad

Sorce	yzarC
Caloric	:1 Serving: Calories 525 (Calories from Fat 260 ); Total Fat 29 g (Saturated Fat 6 g); Cholesterol 70 mg; Sodium 740 mg; Total Carbohydrate 40 g (Dietary Fiber 3 g); Protein 29 g Percent Daily Value*: Vitamin A 40 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix 1/2 cup mayonnaise 1 1/2 cups cut-up cooked turkey or chicken 1/2 cup cherry tomato, cut into fourths 1/2 cup julienne strips Cheddar cheese 4 cups bite-size pieces lettuce
Instructions	1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender. 2. Drain pasta. Rinse with cold water. Shake to drain well. 3. Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings). High Altitude (3500-6500 ft) Prepare as directed in High Altitude directions on package.

Cheesy Sausage and Egg Bake

Sorce	Souleh
Caloric	:1 Serving: Calories 255 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 6 g); Cholesterol 240 mg; Sodium 880 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:25 min Start to Finish:1 hr Makes:12 servings 1 pound bulk pork sausage, cooked and drained 1 1/2 cups sliced fresh mushrooms (4 ounces) 8 medium green onions, sliced (1/2 cup) 2 medium tomatoes, chopped (1 1/2 cups) 2 cups shredded mozzarella cheese (8 ounces) 1 1/4 cups Original Bisquick® mix 1 cup milk 1 1/2 teaspoons salt 1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves 1/2 teaspoon pepper 12 eggs
Instructions	1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. 2. Stir remaining ingredients until blended. Pour over cheese. 3. Bake uncovered 30 to 35 minutes or until golden brown and set. High Altitude (3500-6500 ft) Bake about 35 minutes.

Cheesy Egg and Rice Bake

Sorce	NerdAdamskidCGKIII
Caloric	:1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 500 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 20 min Makes:6 servings 1 cup sliced fresh mushrooms (3 ounces) 1 medium onion, chopped (1/2 cup) 2/3 cup uncooked regular long-grain rice 1 1/3 cups water 1 cup frozen chopped broccoli 1 cup small curd creamed cottage cheese 3/4 cup shredded Cheddar cheese (3 ounces) 2 tablespoons Progresso® dry bread crumbs (any flavor) 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1/4 cup shredded Cheddar cheese (1 ounce)
Instructions	1. Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches. 2. Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish. 3. Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Strawberries and Cream Cake

Sorce	HyDa_Stricker
Caloric	:1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 75mg; Sodium 290mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 24g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:1 hr 55 min Makes:15 servings Cake 1 box Betty Crocker® SuperMoist® white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs (including yolks) 1 box (4-serving size) strawberry-flavored gelatin Whipped Cream Cheese Frosting 2 oz cream cheese, softened 2 teaspoons milk 1 1/2 cups whipping cream 1/2 cup powdered sugar
Instructions	1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. 2. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. 3. In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator. High Altitude (3500-6500 ft) Follow High Altitude cake mix directions on box for 13x9-inch pan.

Layered Summertime Salad

Sorce	cybersoft
Caloric	:1 Serving: Calories 340 (Calories from Fat 190); Total Fat 21g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 34%; Vitami
Ingridients	Prep Time:30 min Start to Finish:2 hr 30 min Makes:10 to 12 servings 2 cups uncooked gemelli (twist) pasta (8 ounces) 8 medium green onions, sliced (1/2 cup) 4 slices bacon, crisply cooked and crumbled 1 cup mayonnaise or salad dressing 1/2 cup shredded Swiss cheese (2 ounces) 2 tablespoons lemon juice 1 teaspoon sugar 1/2 teaspoon garlic powder 4 cups bite-size pieces salad greens 1 cup snow (Chinese) pea pods, cut in half 1 cup sliced cauliflower florets 1 cup broccoli florets 1 large red bell pepper, finely chopped (1 1/2 cups)
Instructions	1. Cook pasta as directed on package; drain. Rinse with cold water; drain. 2. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder. 3. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top. 4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.

Bean and Veggie Wraps

Sorce	cantabile
Caloric	:1 Serving: Calories 280 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 730 mg; Total Carbohydrate 57 g (Dietary Fiber 10 g); Protein 18 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 10 %; Calcium 22
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 4 fat-free flour tortillas, (6 to 8 inches in diameter) 2 cups sliced fresh mushrooms (5 ounces) 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices 1 can (15 oz) Progresso® black beans, drained, rinsed 4 cups fresh spinach leaves 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
Instructions	1. Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat. 2. Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Fiesta Chicken Pasta Salad

Sorce	Caebryn
Caloric	:1 Serving: Calories 340 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1090 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 23 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 44 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 1/3 cup sour cream 3 tablespoons water 1/2 teaspoon chili powder 1 cup cherry tomato halves 1/2 cup julienne strips green bell pepper 2 green onions, chopped 1 cup cubed cooked chicken or roast beef Tortilla chips 1/2 cup shredded Cheddar cheese (2 ounces) Old El Paso® salsa (any variety)
Instructions	1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. 2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken. 3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.