2 C. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
2 eggs
12 oz. beer

Mix all ingredients in large bowl, beat until smooth.
Use at least 3 inches of grease to fry fish, onion rings or veggies.

1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 C. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 C. sugar
2 to 3 tbsp. vinegar
1/2 C. raisins
1/2 C. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well.
Let stand at least 1 hour or more before serving

Asparagus
olive oil (just enough to coat the asparagus)
salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Rinse the asparagus thoroughly then snap or cut the dry ends off for each asparagus.
Dry the asparagus and place them on a baking sheet.
Drizzle enough olive oil to coat, sprinkle with salt and freshly ground pepper, then toss.

Bake at 400 degrees F for about 15 minutes or until the asparagus is tender; depending on the thickness of your asparagus, you may need to decrease/increase cooking time.
Serve warm or at room temperature.

Combine:
12 oz pkg broccoli coleslaw mix,
1/3 cup sliced almonds
1/3 cup raisins.

Whisk 2 tbs each honey, olive oil and orange juice.
Stir in 4 tsp grated orange peel and 1/4 tsp salt.
Add to coleslaw mix, toss to coat.

Makes 6 servings.

2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash (1 pound each), cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping

Preheat the oven to 425 degrees F.

Mix the olive oil, brown sugar, and maple syrup together in a small bowl.Put the acorn squash, cut side up, in a single layer on a baking sheet.
Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.

Potato Soup

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.

4-5 medium zucchini, grated
1 c. Bisquick
1 c. cheddar cheese, grated
2 eggs, beaten
Salt and pepper
Oregano

Preheat oven to 375 degrees.
Combine all ingredients in a medium-sized bowl, stirring well.
Pour mixture into a greased casserole dish and bake to about 45 minutes.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and
pepper; mix well.

In a large skillet, melt some butter. Fry Tablespoonfulls of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

3 cups carrots, sliced
1/4 cup butter
1/3 cup maple syrup
1/2 tsp. ginger
1/4 tsp. orange peel, grated
Parsley, chopped

Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. Drain.
In small saucepan, melt butter, stir in syrup, ginger and orange peel, cool 1 minute.
Pour glaze over carrots, stir, garnish with chopped parsley.

12 ears corn on the cob, with husks
12 slices thin, lean bacon
3 Tbs. fresh ground black pepper
3 Tbs. chili powder
12 pieces of foil approximately 12in.x12in.

Pull off dry outer husks of corn and discard. Hold ear of corn by the cob and pull husks down to reveal corn.
Remove corn silk while running corn under cold water. Dry corn and rub with chili powder and black pepper.
Wrap bacon slice around corn. Pull husks back over corn and wrap whole ensemble with foil.
Grill over hot coals approx. 15 minutes turning frequently. Let corn relax in foil for 20 minutes.

5 cups fresh cauliflowerets
1 garlic clove, minced
3 tablespoons fat-free milk
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions
Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain; transfer to a small bowl. Add the milk, mayonnaise, salt and pepper; beat until blended.
If desired, shape into individual molds by packing 1/2 cup at a time into a 2-in. biscuit cutter.

Yield: 4 servings.

1/4 cup Italian-seasoned bread crumbs (I used Panko bread crumbs--peg)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fat-free milk
2 small zucchini, cut into 1/4-inch slices

Preheat the oven to 425°F.
Coat an oven-proof wire rack with nonstickcooking spray then place on a baking sheet.

In a medium bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, and black pepper.
Place the milk in a shallow bowl.

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends from squash and cut in diagonal rounds, about 1/2" thick.
Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.

4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste

Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.

4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices

Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.

servings 8 servings

Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.

8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper

Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.

Medium-sized zucchini
Olive oil
Pepper
Seasoning salt
Garlic Powder

Wash, but do not peel, zucchini. Slice in long strips about 1/4-inch thick. Brush both sides with olive oil.
Gently sprinkle both sides with pepper, seasoning salt and garlic powder.

Place on grill, turning frequently.
Each side takes about 3 minutes, but watch carefully so as not to overdo or burn the slices.

Make as many servings as you wish
Recipe From Fix-It and Enjoy-It! 5-Ingredient Recipes

1 tbs red wine vinegar
1 tomato, cut into wedges
6 oz snow peas
2 cups sliced mushrooms
2 cups broccoli florets
2 carrots, thinly sliced
2 tbs canola or vegetable oil
1 tbs Mrs Dash original blend

Heat oil and Mrs Dash. Add carrots and broccoli, cook 2 min.
Add mushrooms and peas and cook 2 more min.

Add tomato wedges and vinegar, stir for another min. or until veggies are tender.

Makes 6 servings.

1/3 cup water
1/2 tsp salt
1 tsp each paprika, dried oregano and dried thyme
6 tbs olive or vegetable oil
12 garlic cloves
3 small onions, cut into 8 wedges each
Black pepper
1/2 tsp each ground cumin and cayenne pepper
1 tbs tomato paste
4 bay leaves
1 lemon, cut into 6 wedges
4 large potatoes, unpeeled

Heat oven to 400°.
Cut potatoes into thick wedges. Place in a pot, cover with salted water and cook 5 min. Drain well and place on 2 rimmed baking sheets with onions, lemon, garlic and bay leaves.

24 asparagus spears trimmed and halved
1/2 cup salsa
1 tablespoon cilantro leaves
2 cloves garlic
4 scallions thinly sliced

In a large nonstick skillet combine the asparagus and 1/2 cup water bring to a boil. Reduce the heat and simmer covered until the asparagus is tender-crisp about 5 mins drain and run under cold water to cool. In a blender or food processor puree the asparagus, salsa, cilantro and garlic. Add the scallions pulse several times until chunky smooth.

Transfer to a serving bowl. refrigerate covered until chilled at least 1 hr.
Serves 6

8 med yellow, green or sweet red peppers
1-1/2 lbs lean ground beef
1/2 garlic clove, minced
1 med onion, minced
1/2 c finely chopped cabbage
1 med carrot, shredded
1/2 C. shredded zucchini
1 can (28 oz) tomatoes with liquid cut up 1/2 c uncooked long-grain rice
1 tbsp brown sugar
1/4 tsp dried basil
Pepper to taste

Cut the tops off each pepper and reserve. Cook peppers in boiling water until crisp-tender about 2-3 mins.

2 pounds new potatoes -- small are better Rosefir or Yellow Finn are even better
salt and pepper
10 cloves fresh garlic -- unpeeled
fresh herb sprigs: rosemary, thyme, sage leaves, oregano

Preheat the oven to 400 F.

Leave the potatoes whole if small; cut into halves or quarters if large.
Toss them in a baking dish with just enough oil to coat them (or spray them with cooking spray) and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover

1/4 cup grated Parmesan cheese
4 bay leaves
1/4 tsp nutmeg
2 cups heavy cream
Salt and Pepper
2 pounds potatoes, peeled, sliced
1/3 cup shredded cheddar cheese
1/3 cup shredded asiago cheese
1/3 cup shredded mozzarella cheese
1/2 clove garlic
1 1/2 tbs unsalted butter, cut into pieces

Heat oven to 425°.
Brush a skillet with butter, then rub with garlic. Combine mozzarella, asiago and cheddar in a bowl.
Heat skillet. Add half of potatoes, spreading them out. Sprinkle with 3/4 tsp salt, half the butter, half the cheese blend, and pepper to taste.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5

hours or on high for 1 hour.

4 cups potatoes, cooked and cubed
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle, chopped
1 cup Miracle Whip
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Combine Miracle Whip, mustard, celery seed, salt and pepper; mix well.
Then combine potatoes, eggs, onion, celery and pickle. Add dressing to potato mixture; mix lightly.

Chill.

4 medium baking potatoes
1 tsp. salt
3 Tbsp. melted margarine
2-3 tsp. chopped fresh parsley, chives, thyme or dill
1/4 cup shredded cheddar cheese
1 1/2 Tbsp. grated Parmesan cheese

Preheat oven to 425 degrees F.

Cut potatoes into thin slices, cutting to but not through bottom.

Place in baking pans. Sprinkle with salt; drizzle with margarine. Sprinkle with choice of herbs.

Bake for 50 minutes or until tender. Sprinkle with cheeses.

Bake until cheeses melt.