MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Bacon Ranch Pasta
Categories: Poultry, Pork, Pasta, Dairy, Vegetables
Yield: 6 servings

8 oz Uncooked cavatappi pasta
1/2 lb Bacon strips
2 cl Garlic; minced
1 1/2 c Heavy whipping cream
1 oz Env ranch salad dressing
- mix
1/2 ts Pepper
2 c Shredded Cheddar cheese
3 c Diced, cooked chicken
1 pt Grape tomatoes; halved
1 bn Green onions; thin sliced,
- divided

Bring a large pot of water to a boil. Cook pasta
according to package directions. Drain; set aside.

Heat a large skillet over medium heat. Add bacon; cook
until crisp, 7-8 minutes; remove to a paper towel-lined
plate. Let cool; crumble into small pieces.

In the same skillet, pour off the excess bacon fat; add
garlic. Cook one minute longer. Add cream, ranch
seasoning, pepper, and cheddar cheese. Cook over low
heat until cheddar cheese is fully melted, 2-3 minutes.
Add in cooked pasta and chicken, cook until heated
through, 10-12 minutes. Stir in bacon, tomatoes and half
of the green onions. Garnish with remaining green
onions.

Donna Gribbins, Shelbyville, Kentucky

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swedish Visiting Cake
Categories: Cakes, Desserts, Nuts
Yield: 10 servings

MMMMM----------------------------CAKE---------------------------------
1 1/4 c A-P flour
1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
1 lg Egg; room temp
1 1/2 ts Vanilla extract
1 ts Almond extract
2/3 c Milk
8 tb Butter; melted, cooled

MMMMM--------------------------TOPPING-------------------------------
2 Egg whites; room temp
1/2 ts Almond extract
1 c + 2 tb confectioners' sugar;
- divided
1 c Sliced almonds

Set oven @ 350ºF/175ºC.

Grease and flour a 9" round cake pan.

In a small bowl, whisk together flour, baking powder and
salt.

In a large bowl, whisk together sugar, egg, extracts and
milk. Add dry ingredients; whisk to combine. Add melted
butter; whisk until batter is smooth and lump-free. Pour
batter into prepared cake pan.

In another large bowl, whisk together egg whites, almond
extract and 1 cup confectioners’ sugar. Add sliced
almonds; stir to combine. Sprinkle almond mixture evenly
on top of the batter.

Bake 30-35 minutes or until edges are golden brown and
toothpick inserted into center comes out clean. Remove
to a wire rack; cool completely. Dust with 2 tablespoons
powdered sugar. Cut into slices.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 10 pieces

RECIPE FROM: https://www.tasteofhome.com

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0MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pastina Soup
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 2 Quarts

6 c Vegetable broth
1 md Onion; chopped
2 md Carrots; chopped
3 Celery ribs; chopped
2 cl Garlic; peeled
1 ts Salt
1/4 ts Pepper
1/4 c Shredded or grated Parmesan
- cheese; divided
1 1/2 c Acini di pepe, orzo or
Ditalini pasta
1 tb Minced fresh parsley

In a Dutch oven or stock pot ; bring both to a simmer
over medium-low heat. Add onion, carrot, celery, garlic,
salt and pepper. Cook, covered, 20-25 minutes or until
vegetables are soft. Stir in 2 tablespoons Parmesan.
Puree soup using an immersion blender. Or, cool slightly
and puree soup in batches in a blender; return to pan.

Bring soup to a boil. Add pasta; reduce heat to a
simmer. Cook 9-11 minutes or until pasta is cooked
through. Serve in bowls; garnish with remaining Parmesan
cheese, parsley and if desired, additional pepper.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 2 quarts

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Chalupa
Categories: Poultry, Cheese, Vegetables, Herbs, Greens
Yield: 6 servings

6 Corn tortillas (6")
2 ts Olive oil
3/4 c Shredded mozzarella cheese
2 c Chopped cooked chicken
14 1/2 oz Diced tomatoes w/green
- chilies; undrained
1 ts Garlic powder
1 ts Onion powder
1 ts Ground cumin
1/4 ts Salt
1/4 ts Pepper
1/2 c Fine shredded cabbage

Set oven @ 350ºF/175ºC.

Place tortillas on an ungreased baking sheet. Brush each
tortilla with oil; sprinkle with cheese.

Place chicken, tomatoes and seasonings in a large
skillet; cook and stir over medium heat until most of
the liquid is evaporated, 6-8 minutes. Spoon over
tortillas. Bake until tortillas are crisp and cheese is
melted, 15-18 minutes. Top with cabbage.

Magdalena Flores, Abilene, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Enchiladas Verdes
Categories: Poultry, Cheese, Vegetables, Chilies, Cheese
Yield: 12 Enchiladas

MMMMM------------------------VERDE SAUCE-----------------------------
2 lb Tomatillos; husked
1/2 md Onion; in wedges
1 Serrano pepper; seeded
3 cl Garlic
1 c Fresh cilantro leaves
1 ts Salt

MMMMM-------------------------ENCHILADAS------------------------------
2 1/2 c Shredded, cooked chicken
2 c Shredded Monterey Jack
- cheese; divided
1/4 c Chopped onion
1/2 ts Ground cumin
12 Corn tortillas (6")

MMMMM--------------------------TOPPINGS-------------------------------
Diced avocado
Sour cream
Fresh cilantro

Place tomatillos, onion and serrano pepper in a large
saucepot or Dutch oven; cover with water. Bring to a
boil; reduce to a simmer. Cook 10-12 minutes or until
vegetables are slightly soft. Reserve 1/2 cup cooking
liquid; drain remaining liquid. Set aside to cool
slightly. Transfer vegetables and liquid to a
high-powered blender; add garlic, cilantro and salt.
Puree until smooth.

Set oven @ 375°.

In a large bowl, combine chicken, 1 cup cheese, onion,
cumin and 1/2 cup verde sauce.

Spread 1 cup verde sauce over the bottom of a greased
13x9-in. baking dish.

Place 2 tablespoons chicken mixture off center on each
tortilla. Roll up and place seam side down over sauce in
prepared pan. Top rolled tortillas with remaining sauce;
sprinkle with remaining 1 cup cheese.

Bake, uncovered, until heated through and cheese is
melted, 20-25 minutes. If desired, top with avocado,
sour cream and cilantro.

Julie Andrews, Rockford, Michigan

Makes: 12 enchiladas

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Lemon-Pepper Chicken
Categories: Poultry, Citrus, Herbs
Yield: 3 servings

2 tb A-P flour
1 tb Lemon pepper seasoning
1 ts Salt
1 lb Boned, skinned chicken
- breasts
1 tb Olive oil
1 tb Butter
2 cl Garlic; minced
1/2 c Chicken broth
1 tb Lemon juice
1 tb Minced fresh parsley
1/2 ts Coarse ground pepper

In a shallow dish, combine flour, lemon pepper and salt.
Coat chicken in flour mixture; shake off excess.

In a large skillet, heat oil over medium heat. Cook
chicken until browned, and internal temperature reaches
165°, 5-6 minutes. Remove from pan; keep warm.

Add butter and garlic to the same skillet; cook one
minute longer. Whisk in chicken broth and lemon juice;
bring to a simmer. Cook until sauce has slightly
thickened, 5-6 minutes.

Return chicken back to skillet; spoon sauce over
chicken. Cook until heated through, 1-2 minutes.
Sprinkle with parsley and pepper.

Amanda Burnham, Columbus, Georgia

Makes: 3 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Irish Bangers & Mash
Categories: Potatoes, Dairy, Pork
Yield: 6 servings

2 lg Potatoes; peeled, quartered
1/4 c Whole milk
1/4 c Butter
Salt & pepper

MMMMM----------------------SAUSAGES & GRAVY---------------------------
6 Irish sausages (or other
- pork sausage)
1 tb Butter
1 md Onion; thin sliced
2 tb A-P flour
2 c Beef or ham stock
Salt & pepper

Bring a large pot of water to a boil. Add potatoes; cook
20-25 minutes or until tender. Drain; let sit 5 minutes.
Break potatoes up with a masher. Add butter, milk, salt
and pepper; mash until potatoes are creamy and fluffy.

Set oven @ 350ºF/175ºC/Gas 4

Heat a large skillet over medium-high heat. Add
sausages; cook 2-3 minutes per side or until lightly
browned. Remove to a 15" X 10" X 1" baking sheet. Bake
15-18 minutes or until cooked through.

In the skillet with the sausage drippings, add onions
and butter. Cook over medium heat until tender, 5-6
minutes. Stir in salt and pepper. Stir in flour; slowly
whisk in stock. Bring to a simmer; let reduce and
thicken 3-4 minutes, stirring frequently.

Dollop mashed potatoes on plates; top with sausages and
gravy.

Camille Berry, Glasgow Scotland, UK

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Étouffee
Categories: Seafood, Vegetables, Citrus, Herbs, Rice
Yield: 6 servings

1/3 c A-P flour
1/2 c Oil
1 lg Bell pepper; chopped
1 lg Onion, chopped
1 c Chopped celery
15 oz Can tomato sauce
1 c Seafood stock or chicken
- broth
1 tb Worcestershire sauce
1 1/2 ts Garlic powder
1 1/2 ts Cajun seasoning
1 ts Paprika
1 ts Lemon juice
1 1/2 lb Uncooked U-40 shrimp; peeled
- deveined
Hot cooked rice
Thin sliced green onions

In a Dutch oven, whisk flour and oil until smooth. Cook
over medium-high heat for 5 minutes, whisking
constantly. Reduce heat to medium; cook and stir 10
minutes longer or until mixture is reddish-brown.

Add the green pepper, onion and celery; cook and stir
for 5 minutes. Add the tomato sauce, stock,
Worcestershire sauce, garlic powder, Cajun seasoning,
paprika and lemon juice. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes.

Stir in shrimp; cover and cook until shrimp turn pink,
about 5 minutes . Serve with rice, garnish with green
onions.

Taste of Home Test Kitchen

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Roll-Ups
Categories: Pork, Bread, Vegetables
Yield: 10 Servings

1/3 c Fine chopped onion
1 tb Butter
3 c Day-old bread cubes
1/4 ts Celery salt
1/4 ts Garlic powder
1/8 ts (ea) salt & pepper
1 lg Egg; lightly beaten
10 sl Bacon

In a small skillet, saute onion in butter until tender.
In a large bowl, combine the bread cubes, celery salt,
garlic powder, salt, pepper and onion mixture; toss to
mix evenly. Add egg; toss to coat bread cubes. Roll into
ten 1 1/4" balls. Wrap a bacon strip around each ball.
Secure with a toothpick.

In a large skillet, cook bacon roll-ups on all sides
over medium heat for 18 minutes or until bacon is crisp
and a thermometer inserted into stuffing reads at least
160ºF/71ºC. Drain on paper towels.

Janet Abate, North Brunswick, New Jersey

Makes: 10 roll-ups

RECIPE FROM: https://www.tasteofhome.com

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