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Reuben Sandwiches (Serves 4) Ingredients: · 8 slices Dark Rye or Pumpernickel Bread · 1/3 cup Thousand Island Salad Dressing · 8-12 slices cooked Corned Beef · 1 can Sauerkraut, drained · 8 to 12 slices Swiss Cheese · 1/2 cup Margarine or Butter Spread a layer of Thousand Island Dressing on the inside of each bread slice. Place 2 or 3 slices of corned beef on each of 4 slices of the bread. Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread. Spread the butter or margarine on the outside of the bread slices. Warm a heavy skillet to moderate heat and slowly warm the Reuben Sandwiches through, making sure to turn occasionally. Dinner should be ready in about 20 minutes. Perfect with potato salad or coleslaw.	Ham and Cheese Brunch Bake (Serves 10 to 12) Ingredients: · 24-oz. package frozen Hash Brown Potatoes · 2 cups cooked Ham, cubed · 2 cups Cheddar Cheese, shredded and divided · 1 small Onion, chopped · 16 oz. Low-fat Sour Cream · 10-oz. can condensed Cheddar Cheese Soup, undiluted · 10-oz. can Cream of Potato Soup, undiluted · Freshly ground Black Pepper to taste Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion. In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper. Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined. Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour. Let stand a few minutes before serving.
Cucumber and Dill Pasta Salad (Serves6) Ingredients: · 2 cups Macaroni or any Salad Pasta · 8 oz. carton Low-fat Sour Cream · 1/2 cup Skim Milk · 1 Tbs. fresh Dill, minced · 1 Tbs. Vinegar · 1/2 tsp. Salt · 1/2 tsp. freshly ground Black Pepper · 2 cups Cucumber, peeled and chopped · 1 cup Tomatoes, de-seeded and chopped Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.	Peppered Steaks (Serves 4) Ingredients: · 2 Tbs. whole Black Peppercorns, crushed · 4 New York Strip Steaks, about 6-8 oz. each · 1/3 cup Butter or Margarine · 4 cloves Garlic, minced · 2 Tbs. Worcestershire Sauce · 1 cup Red Wine or Low-sodium Beef Broth · 2 tsp. Ground Mustard · 1 tsp. Granulated Sugar · 1 Tbs. Cornstarch · 2 Tbs. Water Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes. Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks
Pizza Casserole (Serves 4 or 5) Ingredients: · 1 lb. lean Ground Beef · 1 medium Onion, chopped · 28-oz. jar Spaghetti Sauce, or prepare your sauce from scratch · 16-oz. package Pasta Spirals · 1 1/2 cups Mozzarella Cheese, shredded · 1/2 cup Provolone Cheese, shredded · 8 oz. package Pepperoni Slices · 1/4 cup Parmesan Cheese, grated Preheat the oven to 350-F degrees. In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion. Stir in the spaghetti sauce and the pasta. Transfer the mixture to a 9-inch by 13-inch oven-proof baking pan. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses. Finish with a sprinkling of Parmesan cheese. Bake for about 30 minutes, or until the casserole is heated through and the cheeses are bubbly. Serve warm.	Fruit Cobbler (Serves 8 to 12) Ingredients: · 2 cups Fruit · 2 cups All-purpose Flour · 2 tsp. Baking Powder · 1 1/2 cups Granulated Sugar · 2 sticks Margarine, melted and slightly cooled · 2 cups Milk Preheat oven to 350-F degrees and lightly spray a 9-inch by 13-inch baking pan with non-stick oil. Set aside for use later. In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined. Mix in the melted margarine, and blend well. Add the milk and stir until smooth. The mixture will be very thin, but it will bake to a cake-like texture. Pour the mixture into the prepared baking pan. Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes. The finished cobbler should be golden brown on top. Serve warm topped with ice cream
The Dip (Serves 10) Ingredients: · 2 8-oz. packages Cream Cheese, softened · 2 cans prepared Chili (with or without beans) · 1 large jar Salsa (hot or mild, to taste) · 2 8-oz. packages Monterey Jack Cheese, shredded Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan. Pour chili over the top of the cream cheese and spread evenly. Pour the salsa over the chili and spread evenly again. Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbly. The recipe can also be microwaved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise. Serve the dip warm with plain or flavored tortilla chips.	Shrimp Scampi (Serves 4) Ingredients: · 8 oz. dry Angel Hair Pasta · 1 3/4 cups Chicken Broth · 2 cloves Garlic, minced · 1/4 tsp. Salt · 1 Tbs. fresh Lemon Juice · 1/8 tsp. Black Pepper · 1/4 cup Green Onions or Scallions, chopped and divided · 1/4 cup fresh Parsley, minced and divided · 1 lb. raw Shrimp, peeled and deveined Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve. Meanwhile, in a heavy skillet over medium-high heat, combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley. Bring the mixture to a boil and add the shrimp. Cook the shrimp for 3 to 5 minutes, or until the semi-transparent shellfish turn white and pink. Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle some of the remaining parsley and green onions over the top of each service.