Potato-Spinach Casserole

(Serves 6-8)

• 6 to 8 large potatoes, peeled, cooked, and mashed
• 1 cup sour cream
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbl. Chopped chives or green onion tops
• 1/4 cup butter
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well-drained
• 1 cup (4 oz.) shredded cheese (cheddar or whatever)

In large bowl, combine all ingredients, except cheese. Spoon into a greased 2-quart casserole. Bake uncovered at 400 degrees for about 15 min. Top with cheese and bake an additional 5 minutes.

MAC & CHEESE COMFORT FOOD

(Serves 8)

• 3 cups elbow macaroni, uncooked
• Salt and pepper to taste
• 4 tbsp butter
• 2 cups Cheddar cheese
• 3/4 cup onion, chopped
• 1 1/3 cups light sour cream
• 1/3 cup flour
• 1 4-ounce can mushrooms, sliced and drained
• 1 1/3 cup milk
• 2 tsp Worcestershire sauce
• 1/2 cup Italian seasoned bread crumbs.

Cook elbow macaroni according to package directions; drain. Melt butter in large saucepan over medium heat; add onion and sauté 3 minutes. Add flour, stirring constantly. Whisk in milk, Worcestershire sauce, salt and pepper; stir constantly until thickened. Add Cheddar cheese and stir until melted. Add macaroni, sour cream and mushrooms. Pour into greased, 2-quart casserole. Sprinkle with bread crumbs. Bake 375 degrees F for 30 minutes.

Beans and Rice

(Serves 6)

• 2 cups defatted reduced – sodium chicken stock
• 1 cup long-grain white rice
• 1 ˝ tsp olive oil
• 2 cloves garlic, finely chopped
• 2 16-oz cans black beans, drained and rinsed
• 2 tbsp balsamic vinegar
• 5-10 dashes Tabasco sauce
• 3 tbsp finely chopped fresh cilantro or oregano
• salt and freshly ground black pepper to taste

1. Combine chicken stock and rice in a medium-sized heavy saucepan; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes.
2. Meanwhile, in a large nonstick skillet, heat oil over medium high heat until hot but not smoking. Add the garlic and saute for 2 minutes. Add black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
3. Stir in the reserved rice and cilantro or oregano. Taste and adjust seasoning. Serve with additional Tabasco sauce.

(311 calories per serving, 14 g protein, 2g fat, 59g carbohydrate, 5 mg sodium, 0 mg cholesterol.)

Haricots Verts in Mustard Sauce

(4 to 6 servings)

• 12 ounces haricots verts (thin, tender green beans)
• 2 tbsp unsalted butter
• 2 tbsp minced shallots
• 1/2 cup chicken stock or broth
• 3 tbsp heavy whipping cream
• 2 tbsp Dijon-style mustard
• salt and freshly ground pepper to taste

1. Bring a saucepan of water to boil and add the green beans. Reduce the heat, and simmer 3 to 5 minutes. Drain, rinse under cold water, and pat dry. Set aside.
2. Melt the butter in a medium-sized saucepan, and add shallots. Saute over medium heat for 3 minutes.
3. Stir in the stock, cream, and mustard, and cook until the mixture is just slightly thickened (about 5 minutes). Then add the beans, and toss them in the sauce until well coated and heated through (about 2 minutes).
4. Season the beans with salt and pepper and serve immediately.

Goat Cheese Mashed Potatoes

(6 SERVINGS)

• 3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
• 1 cup whole milk
• 1 onion, chopped
• 6 tablespoons (3/4 stick) butter
• 4 ounces soft fresh goat cheese (such as Montrachet), crumbled

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion, and butter to boil in small saucepan over medium-high heat. Remove from heat. Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.)

Sweet Corn Pudding

(8 side-dish servings)

• 4 cups frozen corn kernels (about 19 ounces), thawed
• 4 large eggs
• 1 cup whipping cream
• 1/2 cup whole milk
• 6 tablespoons sugar
• 1/4 cup (1/2 stick) butter, room temperature
• 2 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Tortellini Salad

• 1 pound cheese-filled tortellini
• 3/4 cup olive oil
• l/2 pound prosciutto or other ham cut into 3/8 inch slices
• 1/2 pound smoked turkey, cut into 3/8-inch slices
• 1 cup cooked peas
• 1/2-cup finely chopped parsley (must be fresh)
• 2 garlic gloves, minced

1. Cook the tortellini in a large pot of boiling salted water until just tender, about 5 minutes for fresh, 10-15 minutes for frozen or dried. Drain into a colander and rinse under cold running water until cool. Let drain for 5 to 10 minutes. Place in a large bowl and toss with 1/4 cup of the oil. Cover and refrigerate.
2. Cut the prosciutto and turkey into 3/8-inch cubes; add to the tortellini. Add the peas; cover and refrigerate until about 30 minutes before serving.
3. Shortly before serving, whisk together the parsley, garlic and remaining 1/2-cup oil. Pour over the salad and toss well to coat.

MUSHROOM AND LEMON COUSCOUS

4 Servings, Prep Time: 10 minutes, Cook Time: 10 minutes

• 2 tablespoons margarine
• 1/2 cup green onions, sliced
• 1 cup mushrooms, sliced
• 1 clove garlic, pressed
• 1 package (5.4 oz.) Couscous Wild Mushroom & Herb
• 1 can (14.5 oz.) fat free & reduced sodium chicken broth
• 2 tablespoons lemon juice
• 1/4 cup Parmesan cheese
• 1 tablespoon fresh chives, chopped (optional)

1. In large skillet, melt margarine over medium heat. Add green onions, mushrooms and garlic; cook for 2 to 3 minutes or until tender.
2. Meanwhile, in medium saucepan, prepare Near East couscous according to package directions, except use chicken broth instead of water and add lemon juice with contents of spice sack. Stir in mushroom mixture, Parmesan cheese and chives into prepared couscous.

Two packages can be prepared at once. Use double the amount of butter or oil, water, tomatoes or any other added ingredients listed in the directions for one box. Prepare according to the Range Top package directions. We do not recommend making more than one box in the microwave. The amount of water and product involved takes too long to come to a boil in the microwave. The results are not as good.

To make 2 boxes on the range top, use 2 boxes and twice the butter or oil and water required for one box. The cook time remains the same.