Quality, Service and Tradition
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HEAT oven to 350°F.
COMBINE ingredients.
SPOON into 2-qt. casserole.
BAKE 40 min. or until heated through.
HEAT oven to 400°F.
MIX mayo, cheese and pepper until well blended.
PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.
BAKE 12 to 15 min. or until fish flakes easily with fork.
HEAT oven to 350ºF. Top chicken with ham and cheese; roll up. Secure with toothpicks.
DIP in eggs, then in cracker crumbs, turning to evenly coat all sides of each roll-up. Place in greased 13×9-inch baking dish; drizzle with margarine.
BAKE 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.
HEAT oven to 350°F.
FLATTEN dough on lightly floured surface. Roll into 12×8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.
MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.
HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
HEAT oven to 350°F.
BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.
STIR in 1/2 cup cheese, tomatoes, bacon and basil. Pour into greased 9-inch pie plate.
BAKE 25 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.
MELT butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
STIR in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
ADD remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
PLACE potatoes in microwaveable dish. Add water; cover with lid. Microwave on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.
MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.
Country Breakfast (Shelby Township, MI)
Make It
MELT butter in large skillet on medium heat. Add potatoes, green pepper and onion; cook until potatoes are lightly browned, stirring occasionally.
ADD eggs, 1 at a time, to potato mixture, spacing eggs evenly over the potatoes; cover with lid. Cook until eggs are set.
SPRINKLE with cheese. Cover and continue to cook until cheese is melted.