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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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.

Honey Bun Cake

Sorce	TKS
Caloric	:1 Serving: Calories 480 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 85mg; Sodium 320mg; Total Carbohydrate 65g (Dietary Fiber 0g, Sugars 48g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:2 hr 5 min Makes:12 servings 1 box Betty Crocker® SuperMoist® yellow cake mix 2/3 cup vegetable oil 4 eggs 1 container (8 oz) sour cream (1 cup) 1 cup packed brown sugar 1/3 cup chopped pecans 2 teaspoons ground cinnamon 1 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour. 2. In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. 3. Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered. High Altitude (3500-6500 ft): Bake 46 to 50 minutes.

Tres Leches Cake with Crema de Coco

Sorce	mackel
Caloric	:1 Serving: Calories 540 (Calories from Fat 270); Total Fat 30g (Saturated Fat 20g, Trans Fat ncg); Cholesterol 150mg; Sodium 210mg; Total Carbohydrate 58g (Dietary Fiber 3g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 18%; Vita
Ingridients	Prep Time:20 min Start to Finish:3 hr 45 min Makes:12 servings Cake 4 eggs 3/4 cup granulated sugar 1/4 cup cold water 1 teaspoon vanilla 1 cup Gold Medal® all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Tres Leches Sauce 1 can (14 ounces) sweetened condensed milk 1 cup whipping (heavy) cream 1/2 cup canned cream of coconut (not coconut milk) 3 tablespoons light rum or 1 tablespoon vanilla Garnish 3/4 cup whipping (heavy) cream 2 tablespoons powdered sugar 1 cup flaked coconut, toasted 1 pound sliced strawberries 5 kiwi fruit, peeled and chopped
Instructions	1. Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening. 2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. 3. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack. 4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use. 5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed. 6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit. High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.

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.

Classic Strawberry Shortcakes

Sorce	I want ratings back&#The Real Brando
Caloric	:1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 540 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 40 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:20 min Makes:6 servings 2 1/3 cups Original Bisquick® mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted Sweetened sliced strawberries Whipped topping or whipped cream
Instructions	1. Heat oven to 425°F. 2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. 3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.) High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon.

Green Bean Casserole

Sorce	quietbegger
Caloric	:1 Serving: Calories 120 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 2g); Protein 2g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:8 servings 2 cans (14.5 oz each) Green Giant® French-style green beans, drained 1 can (10 3/4 oz) condensed cream of mushroom soup 1/4 cup milk 1 can (2.8 oz) French-fried onions
Instructions	1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. 2. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Hot 'n Spicy Corn

Sorce	Jaimie
Caloric	:1 Serving: Calories 100 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 2 bags (1 lb each) Green Giant® Niblets® frozen whole kernel corn 1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped 1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can) 1 teaspoon salt
Instructions	1. Cook corn as directed on bags. 2. Stir in all remaining ingredients; cook until hot.

Creamy Chicken-Pasta Caesar Salad

Sorce	coul
Caloric	:1 Serving: Calories 330 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 890 mg; Total Carbohydrate 38 g (Dietary Fiber 2 g); Protein 11 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® Caesar pasta salad mix 1/3 cup mayonnaise 1 to 2 teaspoons milk 1 can (5 to 6 3/4 ounces) chunk chicken or tuna, drained 1 cup bite-size pieces snow (Chinese) pea pods or snap pea pods Tomato wedge
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, mayonnaise and milk in large bowl. Stir in pasta-vegetable mixture. Stir in chicken and pea pods. Toss with Croutons and Parmesan topping. 3. Spread salad onto serving platter. Place tomato wedges around salad. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Follow high altitude directions on package.