1-1/3 cup rice
4 medium sized green peppers
8 oz deviled ham
3/4 lb American cheese
4 cups milk
5 tbsp butter
7 tbsp flour
salt and pepper
Cook rice in boiling water until tender. Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham and 1 cup of grated cheese to the drained, cooked rice.
Make a white sauce with the milk, butter and flour. Add 1 cup of the white sauce to the rice mixture. Season with salt and pepper.
Fill the halves of the peppers and sprinkle with grated cheese. Bake at 350°F for 30 minutes or until peppers are tender.
Add remaining cheese to the white sauce; stir until the cheese has melted. Season well with salt and pepper to taste, and serve with the peppers.
Save by using Borden White or Yellow American Singles and Serve with Mrs. T's Pierogies.
4 tilapia fillets
salt and black pepper
1/2 cup real mayonnaise
1/2 cup Velveeta Cheese, coarsely shredded
1 tsp crumbled blue cheese
1 cup potato chips, crushed
Preheat oven to 400°F. Spray a small baking sheet with olive oil or vegetable non-stick spray (or line pan with parchment paper or aluminum foil before coating with a fine mist of oil for easy clean-up).
Place fish fillets on pan. Sprinkle lightly with salt, ground black pepper, and a light dusting of garlic powder.
In a small bowl, combine mayonnaise with Velveeta and blue cheese. Spread mixture over fish. Sprinkle with potato chips.
Bake for 8-15 minutes, or until fish is no longer translucent and is flaky white
Save by using Duke's Squeeze Mayonnaise and Serve with Hanover Green Beans.
1 lb Italian sausage
1 jar pasta sauce
1 can tomato sauce
1 package oven ready lasagna noodles
1 container ricotta cheese
1 tsp Italian seasoning
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce.
In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375°F. Spread 1 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture. Add last 3 noodles.
Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45-50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
Save by using Maggio Ricotta Cheese and Serve with Italian Bread.
5 boneless chicken breasts, cut into serving pieces
2 cups Italian bread crumbs
1/4 cup oil
2 cups grated Mozzarella cheese
1/2 lb fresh mushrooms
2 cups boiling water
2 chicken bouillon cubes
Beat eggs and marinate chicken in eggs for 1 hour. Roll chicken in bread crumbs and saute in oil until browned. Place browned chicken pieces into a 9 x 13 inch baking dish.
Cover with cheese and mushrooms. Add water to bouillon cubes. When dissolved, pour over chicken. Cover with foil and bake in a 350°F oven for 1 hour. Leave uncovered for the last 15 minutes.
Save by using Land O'Lakes Cage-Free Brown Eggs and Serve with Spaghetti Squash.