Comfort Food Favorites

(NAPSI)-Even in this tough economic climate, it doesn't have to be a challenge to keep quality food on the table. This recipe uses delicious yet inexpensive ingredients--including wine!--to put a spin on a traditional dinnertime favorite.

Chili Con Chianti

Spice up your chili with a splash of Chianti. A hearty bowl can satisfy any appetite, and all you need is one pot. Sauté flavorful veggies such as onions, bell peppers and garlic in olive oil until tender-crisp. Throw in your seasonings, along with cooked ground beef, tomatoes, kidney beans and Carlo Rossi Chianti. Simmer for 20 minutes and serve in a big bowl with a generous topping of shredded cheddar cheese.

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 large garlic clove, minced

1 pound ground beef

1 tablespoon chili powder

1 tablespoon ground cumin

1½ teaspoons salt

1 28-ounce can diced tomatoes

1 16-ounce can red kidney beans, drained and rinsed

½ cup Carlo Rossi Chianti

½ teaspoon hot pepper sauce

½ cup shredded cheddar cheese

In 4-quart saucepan over medium heat, heat 2 tablespoons oil; add onions, bell peppers and garlic. Cook until vegetables are tender-crisp, stirring occasionally. With slotted spoon, remove vegetables and set aside. In drippings remaining in skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently.

Stir in chili powder, ground cumin and salt; cook 1 minute. Add cooked vegetables, tomatoes, red kidney beans, Carlo Rossi Chianti and hot pepper sauce. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. To serve, top with shredded cheddar cheese. Serves 6.

To learn more about Carlo Rossi wine, visit www.carlorossi.com.

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Join The Bread Art Project To Fight Hunger

(NAPSI)-Over the past year, millions of Americans have had to make hard decisions to navigate a faltering economy, and many are turning to relief agencies for help. Nowhere is this more evident than in the marked strain on the nation's food banks.

The nation's leading domestic hunger-relief organization, Feeding America, has seen a 30 percent increase in demand on its food banks nationwide, and one in eight Americans is struggling with hunger.

The Grain Foods Foundation and Food Network host Ted Allen have teamed up with Feeding America to help fight hunger-one slice of bread at a time. Consumers can take part in the Bread Art Project at gowith thegrain.org-and create a personalized piece of bread art by uploading a favorite drawing or photo, or create a new one using a slice of bread as the canvas.

For each piece of bread art created, the Grain Foods Foundation will donate $1 to Feeding America, up to $50,000. One dollar provides seven meals or four bags of groceries to the 25 million people served by food banks annually. The more bread art consumers create, the more meals Feeding America can put on the table for families across the country. Consumers can also view bread art and check out some of Allen's own designs as they take a virtual tour of the online gallery of giving.

"Bread and grains provide many of the essential nutrients our bodies need to stay healthy," says Judi Adams, MS, RD and president of the Grain Foods Foundation, "and this spring, they'll also help put food on our neighbors' tables."

For those families looking for help with their own kitchen cutbacks, Allen has developed some helpful tips and recipes that show consumers how to stretch their dollars at home.

"Remember, being frugal doesn't mean sacrificing taste or nutrition in your own kitchen. Bread and other grain foods are nutritious and affordable, and should continue to be an essential staple in Americans' grocery bags," says Allen. "Plus, they just taste good."

For more recipes or to make your own bread art, visit www.gowiththegrain.org. The Grain Foods Foundation's Bread Art Project can also be found on Facebook or Twitter at GoWithTheGrain.

Ham and Brie Sandwich With Herb Mayo

"I can't exactly lay claim to inventing the ham and cheese sandwich. But I can pass on what I think is an important concept for sandwich artists: It's about the sauce. Or, usually, the lack thereof.

"One really easy way to sauce a sandwich is to make an herbed mayonnaise. Just add a tablespoon of chopped fresh rosemary, thyme, parsley or tarragon to a cup of prepared mayonnaise, and you're the Earl of Sandwich."

2 slices of bread of choice, toasted

1 Tbsp. herb mayonnaise

1 Tbsp. Dijon or your favorite mustard

Several slices of smoked ham

Several slices of Brie or other cheese

1 leaf green or red lettuce

2 slices of tomato

Salt and pepper

Spread mayo on one bread slice and mustard on the other. Layer remaining ingredients on bread in order indicated, salt and pepper to taste, place second slice of bread on top, cut on the diagonal and serve.

Bread Pudding

"There is almost no easier dessert to make than bread pudding, and almost nothing more universally loved. Keep the crusts on for a cool checkerboard effect."

1 loaf, sliced bread of choice

Butter

1 cup raisins

8 large eggs

3½ cups whole milk

1½ cups heavy cream

2 cups sugar

1½ tsp. vanilla extract

Preheat oven to 350° and butter a 13-x-9-inch baking dish.

Spread butter on each slice of bread and cut into 1-inch cubes. Toss with raisins. Place in baking dish.

In a large bowl, lightly beat eggs. Add milk, cream, sugar and vanilla. Pour over bread chunks until they're completely soaked.

Bake, uncovered, until golden brown, about an hour and 15 minutes.

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Flavorful, Budget-friendly Fun Foods

(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.

Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:

1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you're getting fresher fruit.

A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.

2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.

3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it's an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.

Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade -- perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous -- which compliments any lunch or dinner menu.

Kiwifruit Mint Lemonade
Serves 4

1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.

Mediterranean Kiwifruit Couscous
Serves 4 to 6

3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.

Courtesy of ARAcontent

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FDA Warns Consumers, Food Service Operators, and Retailers to Avoid Oysters Recently Harvested from Mississippi Area 2C

The U.S. Food and Drug Administration is advising retailers and food service operators not to offer for sale oysters harvested between Feb. 24 and March 17, 2009, from Mississippi Area 2C, located in the Mississippi Sound portion of the Gulf of Mexico near Pass Christian, Miss. Further, consumers are advised not to eat such oysters. Consumers who are uncertain about the origin of oysters they currently have should contact the place of purchase to determine if the oysters are from the affected area as the Agency investigates an outbreak of norovirus illnesses associated with the oysters. Norovirus is a foodborne pathogen that can cause acute gastroenteritis in humans.

Eleven individuals reported becoming sick after eating raw oysters at a restaurant in Chattanooga, Tenn. Test results by the Chattanooga-Hamilton County Health Department and Tennessee Department of Health confirmed that the patients were infected with norovirus.

Symptoms of norovirus illness usually include nausea, vomiting, diarrhea, and some stomach cramping. Sometimes people also have a low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. In most people the illness is self-limiting with symptoms lasting for 1 or 2 days.

Retailers and food service operators can check the tag or labeling that should accompany all raw molluscan shellfish to verify its origin. Individuals who have eaten raw oysters harvested from the affected area during the specified dates and have experienced symptoms of norovirus infection are encouraged to contact their healthcare provider and local health department.

The Mississippi Department of Marine Resources closed Area 2C to harvesting on March 17, 2009, to protect the public health. The FDA is working with the Mississippi Department of Marine Resources to investigate potential sources of pollution that may have caused the area to become contaminated. The FDA is testing oysters harvested from the area and will continue to provide updates as this investigation unfolds.

People with weakened immune systems, including those affected by AIDS, chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes, or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.

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Looking for an Irish Celebration Today?

“May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.”

It's St. Patrick's Day and the sounds of "Erin go Braugh" are heard throughout the land. If you've got a hankering for some true Irish fare today, look no further than Maguire's Family and Fun in downtown Senoia.

On tap today is a family treat for all the senses. Enjoy traditional Irish dishes and stay for the celebration. Owners Frank Maguire and Chris Fives have continued their grandmother's Irish heritage in celebrating the "wearing of the green" with entertainment all day and into the night.

From 4-5:45 pm today, a group of Peachtree City cloggers and dancers will perform in the main dining room.

At 6 pm, sit back, relax and enjoy Irish music with Blake Guthrie. The music will continue with a DJ late into the night.

Maguire reminds everyone to come early as they are anticipating about 2000 citizens of Fayette and Coweta counties to join the spirit of the Irish today.

Please remember to enjoy this holiday in a responsible manner.

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Cost, Nutrition And Convenience: Raising The Bar On "Value" Meals

(NAPSI)-A burger and fries for under $5? This is one type of value meal featured at fast-food drive-thrus. Sure, saving money makes us feel good about the foods we purchase, but value means much more than low cost.

If you're looking to get the most value from your meal, remember three things: cost, nutrition and convenience. These are key elements that, combined, create a valuable meal you can feel good about.

So how do you prepare a meal that is budget friendly, convenient and nutritious? The secret is knowing how to get the most out of your foods and your wallet without making your taste buds and bank account suffer. And it's easier than you may think.

Following are a few low-cost ways to get the most from your meal without cutting corners on taste and nutrition:

• Turn one nutritious meal into two. Transform leftovers into flavorful lunchtime delights. Wrapped in a flour tortilla, the remaining meats and veggies from a classic stir-fry make delicious fajitas or stuffed quesadillas. Sprinkle with cheese for added calcium or top with a few more greens, such as peppers or spinach, for an extra boost of essential nutrients.

• Eat fresh. Shop local. Check out your local farmers' markets for fresh produce. Farmers' markets provide a large selection of the freshest produce and generally have low prices because farmers are able to set their own prices-allowing you to get more for your money.

• Plan ahead. Prepare a variety of pasta noodles-macaroni, fettuccine, spaghetti and rigatoni-and store in plastic containers to be used later in the week. Showcase noodles in a pasta bar format with a variety of mix-ins, such as lean ground beef or turkey, tuna fish, chicken, asparagus or zucchini. Top these with marinara, melted cheese or a dash of Parmesan and you can have a delicious meal in less than 20 minutes.

• Power up with pumpkin. Keep an extra can of pure pumpkin in the pantry for a quick and easy way to boost nutrition. Pumpkin can be added to homemade chili, pasta sauce and even mashed potatoes. The added pumpkin in this Easy Pumpkin-Pasta Bake recipe provides an excellent source of vitamin A and fiber. And at 10 servings, this family-style dish can be prepared for under $1.40 per serving-perfect for a potluck or weeknight dinner.

EASY PUMPKIN-PASTA BAKE

(Makes 10 servings)

1 box (14.5 ounces) whole wheat penne or other short-cut pasta, prepared according to package directions

Nonstick cooking spray

1 pound (about 4 links) sweet or spicy lean Italian turkey sausage, casings removed

1 tablespoon finely chopped garlic

1 jar (24 to 26 ounces) marinara sauce

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin

½ cup water or dry red or white wine

4 tablespoons (0.75 ounce) shredded Parmesan cheese, divided

1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese

PREHEAT oven to 375° F. Spray 3-quart casserole dish or 13 x 9-inch baking dish with nonstick cooking spray.

COOK sausage in large skillet over medium-high heat until cooked through. Stir in garlic; cook for 1 minute. Stir in marinara sauce (reserve jar). Add water or wine to jar; cover and shake. Pour into skillet along with pumpkin and 2 tablespoons Parmesan cheese. Stir well. Stir in prepared pasta. Spoon into prepared dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and mozzarella cheese; cover.

BAKE for 15 minutes. Carefully remove cover; bake for an additional 5 minutes or until cheese is melted and bubbly.

Nutritional Highlights Per Serving: 7g dietary fiber, 18g protein, 130% of your vitamin A DV, 6% of your vitamin C DV, 15% of your calcium DV, 15% of your iron DV.

For more budget-friendly and nutritious recipe ideas, visit Meals.com. And for more "Plus Pumpkin" tips and complete nutrition information for the recipe above, visit http://www.VeryBestBaking.com.

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FDA Warns Consumers About Potentially Contaminated Cheese

The U.S. Food and Drug Administration is warning consumers not to eat Queso Fresco Fresh Cheese Mexican style soft cheese (two specific lots) or any Queso Cotija Molido Mexican style grated cheese manufactured and distributed by Peregrina Cheese Corp. of New York City. These products could be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in pregnant women, young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women. Consumers who may have recently consumed these products and have these symptoms should contact their health care providers.

No illnesses are known to be associated with the products at this time. The company is recalling certain products based on sampling and analysis by the FDA that detected Listeria monocytogenesin some of the samples.

The company is recalling two lots of its Queso Fresco Fresh Cheese Mexican style soft cheese and one lot of its Queso Cotija Molido Mexican style grated cheese.

The Queso Fresco Fresh Cheese comes in a 14-ounce foil wrapped packages marked with lot number 4469 or 4477 affixed to each package on a white sticker and bearing UPC number 8 17424 00024 6 and Plant # 36-8431.

The Queso Cotija Molido Cheese comes in 15-ounce clear plastic bags that are marked with UPC number 8 17424 00027 7 and Plant # 36-1388, but do not contain a lot number or production date.

Both products were distributed to retail stores in the New York City boroughs of Brooklyn, Queens, Bronx and Manhattan, and two towns in Pennsylvania (Scranton and Hazelton) in early February. The company has contacted all its customers and instructed them to destroy all affected products in their inventory.

Consumers who purchased any of the products are urged to discard them immediately. Although the FDA detected Listeria monocytogenesin only one production date of Peregrina Cheese Corporation's Queso Cotija Molido Cheese, the agency is urging consumers to discard all of these products because they do not contain a lot code or production day code to allow consumers to distinguish between a product that is of concern and a product that is not of concern.

Please direct questions regarding this recall to Peregrina Cheese Corporation at (718) 456-2391, Monday - Friday from 9 am – 4:30 pm EST.

Chloe Foods Corporation Announces Voluntary Recall of Chloe Farms Brand Marinated Sun Dried Tomatoes

Chloe Foods Corporation of Brooklyn, NY is recalling its Chloe Farms brand Marinated Sun Dried Tomatoes because they contain undeclared sulfites. Consumers who have sensitivity to sulfites run the risk of serious of life-threatening allergic reactions if they consume this product.

The product is packaged in 8 oz plastic containers. All production lot codes are affected and the product has been distributed to Golub Corporation at 501 Duanesburg Road, Schenectady, NY, 12306. It is a product of USA.

The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of sulfites in Chloe Farms brand Marinated Sun Dried Tomatoes which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.

No illnesses have been reported to date in connection with this issue.

Consumers who have purchased Chloe Farms brand Marinated Sun Dried Tomatoes are urged to contact Chloe Foods Corporation for a full refund. Consumers with questions may contact the company at 1-718-827-9000.

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Onions Offer Everyday Dishes Something Extra

(NAPSI)-One easy way to add a zesty burst of flavor to any meal is to slice up an onion. The inexpensive and versatile vegetable offers subtle variations of its tantalizing flavor during different seasons.

In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.

That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.

Stuffed Panini with Sautéed Onions

(Makes 4 servings)

2 medium to large onions, peeled and trimmed

3 tablespoons olive or vegetable oil

4 to 8 ounces sliced deli chicken or shredded leftover chicken

1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced

2 cups fresh spinach

4 seeded burger buns or other large round rolls

4 slices Swiss cheese

Dry crumbled basil, to taste (optional)

Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.

Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.

More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.

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Celebrate The World's Most Popular Fruit With Sparkling Mango Sangria

(NAPSI)-With warmer weather upon us, there isn't a better time to entertain guests with a refreshing sangria complete with a fresh twist of mango. This Sparkling Mango Strawberry Sangria is a fun, nonalcoholic twist on the traditional drink recipe and is full of fresh mangos, strawberries, orange and lemon juices, cinnamon and lemon-lime soda. You can also easily create an adult version.

Not only do mangos sparkle in a variety of dishes and beverages, they're an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason mangos are the world's most popular fruit.

Sparkling Mango Strawberry Sangria (Nonalcoholic)

9 ounces fresh mango and strawberry puree (6 large strawberries with 1 ounce simple syrup plus 6 ounces strained mango puree)

6 ounces fresh orange juice

6 ounces fresh lemon juice

3 ounces simple syrup (mint infused) or to taste*

2 cinnamon sticks

1 liter lemon-lime soda

Fruit for garnish: mango, strawberries, orange, lemon and mint sprigs

Place above ingredients (excluding lemon-lime soda) into a large glass container, cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in ice-filled wineglasses with fresh fruit.

To make the adult version, add four ounces of orange liqueur and four ounces of lime-flavored vodka to the large glass container, cover and refrigerate overnight. When ready, replace the lemon-lime soda with one bottle of chilled Prosecco.

* Simple syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve and cool.

For more recipes and instructions on how to select and cut a mango, visit www.mango.org.

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Recession-Proof Recipes Hit a Download High

/PRNewswire/ -- The Unilever Consumer Kitchens report the comeback story of 2009 is the return of cooks to their home kitchens. With many people tightening their wallets and replacing dinners out with dinner at home, the challenge for cooks of every skill level is how to create budget-friendly and easy-to-prepare meals. With the surge of interest for recipe and meal ideas, the Consumer Kitchens at one of world's leading packaged goods companies, makers of Bertolli, Hellmann's, Breyers, to name a few, reveal that the search for recession-proof recipes is on the rise as evident with the increased web traffic to Unilever's recipe database www.MakingLifeBetter.com.

"During the month of January, we experienced record-high numbers of recipe downloads, as people today look to do more with less," explained Lauren Dellabella, Co-Manager, The Unilever Consumer Kitchens. "Meal solutions and recipe ideas from trusted brands can deliver a great value to help consumers get more out of life by creating delicious meals that save time and money."

With comprehensive online recipe resources like Unilever's www.MakingLifeBetter.com, it's easy to find go-to meal ideas that are fresh and simple to prepare. Here are five popular recipes that deliver convenience, great taste and tap into people's growing interest for finger foods, hearty meals and slow cooking.

RIGATONI BOLOGNESE

2 servings
Prep Time: 20 minutes Cook Time: 20 minutes
Cost per recipe: $6.22*
Cost per serving: $3.11
-- 1 Tbsp. Bertolli(R) Classico(TM) Olive Oil
-- 1 medium onion, chopped
-- 1/2 lb. ground beef
-- 1/4 cup dry red wine
-- 1 pouch Bertolli(R) Premium Champignon & Portobello Mushroom Pasta
Sauce
-- 1/4 cup heavy or whipping cream
-- 4 oz. rigatoni or large tube pasta, cooked and drained

1. Heat Olive Oil in 10-inch nonstick skillet over medium-high
heat and cook onion, stirring occasionally, 3 minutes or
until tender.
2. Stir in ground beef and cook 4 minutes; drain. Stir in wine
and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low
and simmer uncovered 10 minutes.
3. Stir in cream; heat through. Serve over hot rigatoni and
sprinkle, if desired, with grated Parmesan cheese.

BUFFALO-STYLE WINGS

8 appetizer servings
Prep Time: 5 minutes Cook Time: 50 minutes
Cost per recipe: $5.76
Cost per serving: $0.72
-- 2 lbs. chicken wings (about 15)
-- 2 Tbsp. Shedd's Spread Country Crock(R) Calcium plus Vitamin D or
Shedd's Spread Country Crock(R) Spread, melted
-- 2 Tbsp. hot pepper sauce
-- 1 tsp. sesame seeds, toasted (optional)
-- 1/2 tsp. salt

1. Preheat oven to 425°. Spray 13 x 9-inch baking pan with
nonstick cooking spray; set aside. Cut tips off chicken
wings. Cut wings in half at joint.
2. Arrange wings in prepared pan. Bake 50 minutes or until
wings are thoroughly cooked and crispy.
3. Meanwhile, combine melted spread, hot pepper sauce, sesame
seeds and salt in large bowl. Add cooked wings; toss to
coat.
COUNTRY-STYLE POT ROAST

8 servings
Prep Time: 10 minutes Cook Time: 2 hours 40 minutes
Cost per recipe: $10.00
Cost per serving: $1.25
-- 3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
-- 1 envelope Lipton(R) Recipe Secrets(R) Onion Soup Mix
-- 2-1/2 cups water
-- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
-- 4 carrots, sliced
-- 2 to 4 Tbsp. all-purpose flour

1. Brown roast in Dutch oven or 6-quart saucepot over medium-
high heat. Add Lipton(R) Recipe Secrets(R) Onion Soup Mix
blended with 2 cups water. Bring to a boil over high heat.
Reduce heat to low and simmer covered, turning roast
occasionally, 2 hours.
2. Add vegetables and cook an additional 30 minutes or until
vegetables and roast are tender; remove roast and
vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; stir
into Dutch oven. Bring to a boil over high heat. Reduce heat
to low and simmer uncovered, stirring constantly, until
thickened, about 5 minutes.

SLOW COOKER METHOD:
1. Add vegetables, then roast in slow cooker.
2. Add Soup Mix blended with 2 cups water. Cook covered on LOW
8 to 10 hours or HIGH 4 to 6 hours or until roast is tender.
3. Remove roast and vegetables to serving platter.
4. Blend remaining 1/2 cup water with flour and stir into
juices in slow cooker. Cook covered on HIGH 15 minutes or
until thickened.

NO-FRY WHITE CHICKEN PARMIGIANO

4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
Cost per recipe: $11.28
Cost per serving: $2.82
-- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
-- 1 egg, slightly beaten
-- 3/4 cup Italian seasoned dry bread crumbs
-- 1/4 tsp. paprika
-- 1 jar Bertolli(R) Creamy Alfredo Sauce
-- 1 medium tomato, chopped
-- 4 ounces fresh mozzarella cheese, thickly sliced
-- 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs
combined with paprika, coating well. In 13 x 9-inch baking
dish, arrange chicken.
2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken,
then top chicken with tomato and cheeses. Bake an additional
10 minutes or until chicken is thoroughly cooked.
3. Garnish, if desired, with chopped fresh basil and ground
black pepper. Serve with remaining sauce, heated, and, if
desired, hot cooked pasta.
SLOW-COOKER BBQ PORK

10 servings
Prep time: 15 minutes Cook time: 4 hours
-- 3-1/2-lb. boneless pork shoulder
-- 1 jar (1 lb. 10 oz.) Ragu(R) Old World Style(R) Pasta Sauce
-- 1/2 cup firmly packed light brown sugar
-- 1/4 cup apple cider vinegar
-- 1 medium onion, chopped
-- 2 Tbsp. Dijon mustard
-- 1/2 tsp. ground chipotle chile pepper
-- 2 cloves garlic, chopped

1. Season pork, if desired, with salt and ground black pepper.
Arrange pork in 4-1/2-quart slow cooker sprayed with
nonstick cooking spray.
2. Combine remaining ingredients in medium bowl; pour over
pork. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6
hours.
3. Remove pork from sauce. Shred pork with two forks. Return
shredded pork to sauce; stir. Serve, if desired, on whole
grain rolls.
TIP: This slow cooked pork makes the perfect wrap for lunch the next day.
*All costs based on average retail prices at national supermarkets.

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