"TANGY CHERRY CHICKEN"

From Rachael Ray's 365: No Repeats

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves, pounded to even thickness
1 tablespoon fresh thyme leaves, chopped (or about 1 teaspoon dried)
salt and freshly ground pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1/2 cup dry white wine
1 cup chicken stock
1/2 cup dried cherries
3 tablespoons cold unsalted butter

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons olive oil.  Season the chicken liberally with half of the thyme, salt and pepper and add to the hot skillet.  Cook the chicken 5 to 6 minutes per side until cooked through.  Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the burner over medium-high heat, adding the remaining tablespoon oil.  Add the onions, celery, red pepper flakes, nutmeg, salt and pepper.  Cook 3 to 4 minutes, or until the celery and onions are tender.  Add the white wine and cook until the pan is almost dry, 1 minute.  Add the chicken stock, dried cherries and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan.  Turn the heat off under the pan and add the butter; whisk until it has completely melted.

Serve the chicken breasts with the cherry sauce poured over them.  YIELD:  4 servings

"CHICKEN in a HORSERADISH PAN SAUCE OVER ORANGE & HERB COUSCOUS"

From Rachael Ray's 365: No Repeats

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halve, pounded to even thickness
salt and freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups plain couscous
zest of 1 navel orange
3 tablespoons chopped fresh flat-leaf parsley
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish
1 tablespoon fresh thyme leaves, chopped
1 tablespoon Dijon mustard
1/2 cup half-and-half

Preheat a large nonstick skillet with 2 tablespoons of the olive oil over medium-high heat.  Season the chicken breasts with salt and pepper.  Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.

While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock with the remaining olive oil, about 1 tablespoon.  Cover the pot and raise the heat; bring the stock to a boil.  Remove the pot from the heat, add the couscous, orange zest and parsley, then stir.  Cover and let the couscous stand for 5 minutes.

Remove the chicken from the skillet to a plate and tent with foil to keep warm.  Return the skillet to the heat and add the onions, horseradish and thyme.  Cook, stirring frequently, for about 3 minutes.  Add the mustard, about 3/4 cup of the remaining chicken stock and the half-and-half.  Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes.  Return the chicken to the skillet to heat, about 1 minute.

Fluff the couscous with a fork.  Top couscous with the chicken breasts and the horseradish pan sauce and serve.  YIELD:  4 servings

"TURKEY A LA KING"

From Betty Crocker's New Cookbook

1/2 cup butter
1 small green bell pepper (1/2 cup)
1 cup sliced mushrooms (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken or turkey broth
2 cups cooked cut-up turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 toasted bread triangles

Melt butter in 3-quart saucepan over medium-high heat.  Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.

Stir in flour, salt and pepper.  Cook over medium heat, stirring constantly, until bubbly; remove from heat.  Stir in milk and broth.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in turkey and pimientos; cook until hot.  Serve over rice or toasted bread triangles.  YIELD:  6 servings

"TURKEY DIVAN"

From Betty Crocker's New Cookbook

2 10 oz. packages frozen broccoli
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons dry white wine or chicken broth
1/2 cup whipping (heavy) cream
3/4 lb. cooked turkey
1/2 cup grated Parmesan cheese

Cook broccoli according to package directions.

Melt butter in 1-qt. saucepan over medium heat.  Stir in flour and nutmeg.  Cook, stirring constantly, until smooth and bubbly; remove from heat.  Stir in broth.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.  Stir in 1/2 cup cheese and the wine.

Beat whipping cream in chilled small bowl on high speed until stiff.  Fold cheese sauce into whipped cream.

Place hot broccoli in ungreased rectangular baking dish, 11 x 7 inches.  Top with turkey.  Pour cheese sauce over turkey.  Sprinkle with 1/2 cup cheese.

Set oven control to broil.  Broil with top 3 to 5 inches from heat, about 3 minutes, or until cheese is bubbly and light brown.  YIELD:  6 servings

"TURKEY SOUP"

2 tablespoons butter
1 large onion, diced
3 large stalks celery, diced
2 medium carrots, diced
6 cups turkey stock
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 pounds cooked turkey
1 cup corn
1 cup peas
2 small zucchini, diced
salt and pepper, to taste

Melt butter in a large saucepan over medium heat.  Add onions, celery and carrots.  Cook, stirring occasionally for 5 minutes.

Add turkey stock and bring to a boil.  Lower heat, add bay leaf and thyme.  Cook for 15 minutes.

Add turkey, corn, peas and zucchini.  Continue to cook for 5 minutes longer.  Season to taste with salt and pepper.  YIELD:  4 servings

**You can freeze this - just let cool and place in containers.  Thaw and re-heat in the microwave or on stovetop.

"TURKEY TETRAZZINI"

7 ounces spaghetti
8 ounces bacon, diced
1 1/2 cups mushrooms, sliced
1/2 cup onions, diced
5 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 1/3 cups milk
1/3 cup Parmesan cheese, grated
2 tablespoons dry sherry
2 cups turkey, cooked
1 tablespoon fresh parsley, minced
paprika, spinkled

Cook spaghetti until tender.

In a large skillet, cook bacon over medium heat until crisp.  Drain, reserving drippings in the large skillet.  Cook mushrooms and onions in drippings over medium-high heat until tender, stirring occasionally.

Blend in flour, salt and pepper.  Reduce heat and cook 1 minute, stirring occasionally.  Slowly whisk chicken broth into skillet, stirring until smooth and thickened.  Whisk in milk.  Cook over medium heat, stirring occasionally until mixture thickens and bubbles; then add 1/6 cup of the Parmesan cheese.

Put spaghetti in baking dish.  Layer with cooked turkey, bacon and remaining 1/6 cup Parmesan cheese.  Pour cream sauce over.  Sprinkle with a little more Parmesan, parsley and a sprinkling of paprika.  Cover with foil and bake in 375 degree oven for approximately 45 minutes.

If you want to freeze this for later, after you cover with foil place in freezer.  When ready to eat, thaw and heat in 375 degree oven for 45 minutes.  YIELD:  4 servings

"TURKEY CHILAQUILES"

From Everyday Food Magazine

12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
2 tablespoons canola oil
salt and pepper
1 small onion, chopped (1/2 cup)
2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
1 clove garlic, chopped
1 1/4 cups reduced-sodium chicken broth
6 ounces white cheddar cheese, grated
12 ounces leftover turkey, shredded

Preheat oven to 400 degrees.  On a rimmed baking sheet, toss tortillas with 1 tablespoon oil, season with salt.  Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.

Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat.  Add onion, jalapenos, and garlic; season with salt and pepper.  Cook, stirring, until onion is translucent, about 5 minutes.  Add chicken broth and bring to a boil; reduce heat, and simmer 5 minutes.  Transfer to a blender, puree until smooth.

Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips.  Bake until cheese has melted, 3 to 4 minutes.  Remove from oven; drizzle chile puree over the top.  Serve immediately.  YIELD:  4 servings

"ZUCCHINI CHIMICHANGAS"

Goes well with Santa Fe Style Brown Rice (see below)

3 tablespoons oil
5 small to medium zucchini, diced
1 4 oz. can diced green chiles
3/4 cup onions, diced
1 3/4 teaspoons dried oregano
1 1/4 teaspoons cumin
3/4 cup tortilla chips, crushed
1/4 cup cilantro, minced
6 ounces jack cheese, grated
salt to taste
8 flour tortillas, regular or whole wheat
sour cream
salsa
oil for brushing tortillas

Heat the 3 tablespoons oil in a large skillet over medium-high heat, then add the diced zucchini, chiles, onion, oregano and cumin.  Saute just until vegetables are tender, about 10 minutes.  Remove from heat and let cool slightly.  Stir in crushed tortilla chips, cilantro and cheese.  Season to taste with salt.

Divide the zucchini mixture between the tortillas, fold in the ends of the tortillas, and then roll up "burrito style".

Preheat oven to 425 degrees.  Brush the baking sheet with oil.  Lay the filled tortillas, seam-side down on baking sheet.  Brush the tops and sides with oil and bake for about 15 to 20 minutes, or until golden brown and crisp.  Remove from oven and serve with sour cream and salsa.  YIELD:  4 servings

**You can freeze these for later after you bake them.  Wrap them individually in foil and store in freezer bag.  When ready to eat, thaw and bake in a 375 degree oven for about 10 minutes or until heated through.

SANTA FE STYLE BROWN RICE

1 tablespoon oil
3 tablespoons chopped onions
1 jalapeno, minced
1 teaspoon chili powder
2 cups brown rice, cooked
1 cup pinto beans, cooked
1 cup corn, canned
1 4 oz. can diced green chiles
1/4 cup cilantro, minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt

Heat oil in a small skillet over medium heat.  Add onions and jalapenos and cook until onions are tender, about 5 minutes.  Add chili powder and cook one minute longer.

Mix cooked rice, pinto beans, corn, green chiles, cilantro and cooked onion mixture.  Sprinkle with balsamic vinegar and salt and toss to combine; serve.  YIELD:  4 servings

**You can also freeze this one for later.  Pour into container and freeze.  When ready to eat, thaw and heat in microwave until heated throughout.

"TRADITIONAL BLACK BEAN SOUP"

From Gourmet Meals in Minutes

1/4 pound onion, diced
2 tablespoons garlic, minced
2 tablespoons olive oil
1/2 teaspoon cumin, ground
1 lemon, thickly sliced
1 ounce sun-dried tomatoes, chopped
1 teaspoon jalapenos, minced
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
3 pounds canned black beans, drained and rinsed
2 quarts vegetable broth
1 1/2 tablespoons sherry vinegar

In a 3-quart pot, saute the onions and garlic in the oil until translucent.  Add the ground cumin and continue to saute until fragrant, about 1 minute.

Add the lemon slices, tomatoes, jalapenos, oregano, salt, beans, and vegetable broth.  Simmer for 15 minutes.

Remove and discard the lemon slices.  Use a handheld blender, or a food processor or a countertop blender, to partially puree 3 cups of the soup (it should be thick and chunky), and add it back to the pot.  Cook for an additional 10 minutes.

Finish the soup by adding the vinegar.  YIELD:  2 quarts

"PORK TENDERLOIN w/ HONEYED BUTTER"

From Everyday Food Magazine

4 tablespoons butter
2 tablespoons honey
1 1/2 pounds pork tenderloin
salt and pepper
1/4 cup water

Preheat oven to 375 degrees.  In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter.  Season pork with salt and pepper and place in pan.  Cook until underside is lightly browned, about 5 minutes.  Turn pork, and cook until other side is browned, about 5 minutes more.  Lower the heat if the honey begins to burn.

Put pan in the oven and roast until pork is just cooked through, about 15 minutes.  Transfer pork to a plate.

Add water to the pan and stir over medium heat to scrape up all the browned bits.  Add any accumulated pork juices from the plate and simmer until sauce is reduced to about 1/2 cup.  Slice pork on the diagonal and serve drizzled with the sauce.  YIELD:  4 servings

**You are going to want to double this recipe - it's so good.

**Don't forget when you add the water and it's on the stove that it has been in the oven.  I can't tell you how many times I grabbed the handle of the pan not remembering that!

"WARM SPINACH & ARTICHOKE DIP"

From Ellie Krieger's The Food You Crave

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic, chopped (about 1 tablespoon)
1 9-oz. package frozen artichoke hearts, thawed, rinsed and patted dry
1 10-oz. package frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons mayo
1/2 (4 oz.) Neufchatel cheese (reduced-fat cream cheese)
2 oz. part-skim mozzarella cheese, shredded (about 1/2 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
cooking spray

Preheat oven to 375 degrees.

Heat the oil in a medium skillet over medium-high heat.  Add the onion and cook, stirring a few times until softened, 3 to 5 minutes.  Add the garlic and cook for 1 minute.  Remove from the heat and let cool.

In a food processor, combine artichoke hearts, spinach, sour cream, mayo, cream cheese, mozzarella, salt and pepper.  Process until smooth.  Add the cooled onion mixture and pulse a few times to combine.  At this point, you can refrigerate the dip in an airtight container for up to 3 days before baking it.

Transfer the mixture into an 8-inch glass square baking dish or 9-inch glass pie plate that has been lightly coated with cooking spray.  Bake until heated through, 20 to 25 minutes.  Serve hot.  YIELD:  12 servings

**Ellie Krieger makes recipes that are lighter in fat and calories but just as good as the real thing.

**If you don't own a food processor or just don't feel like using one - just mix it really well.  Who cares if it's not smooth!

"MAPLE MUSTARD BARBECUED PORK CHOPS"

Courtesy Rachael Ray

1/2 cup dark amber maple syrup
4 tablespoons (1/4 cup) spicy brown mustard
1/4 cup apple cider
1/4 medium onion, finely chopped
1/2 teaspoon allspice
1 teaspoon ground cumin
8 center cut boneless pork loin chops, 1-inch thick
extra-virgin olive oil for drizzling

Preheat grill pan or non-stick griddle pan over medium-high heat.  Preheat oven to 350 degrees.

Combine first 6 ingredients in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.

Coat chops lightly in oil and season with salt and pepper.  Cook chops on hot grill pan 3 minutes on each side.  Baste chops liberally with sauce, cook 2 to 3 minutes more.  Baste again with sauce and transfer to hot oven to finish cooking them.  Bake 10 to 12 minutes.  YIELD:  8 servings

"ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE"

Courtesy Nigella Lawson

1 large onion or 2 small onions
1/2 cup olive oil
2 teaspoons English mustard
1 tablespoon dried sage
freshly ground black pepper
1 tablespoon Worchestershire sauce
1 lemon
1 (4-pound) chicken, cut into pieces
12 sausages
2 tablespoons chopped fresh sage leaves

Peel and cut the onion into eighths and put in freezer bag with the oil, mustard, dried sage, a good grinding of pepper and Worcestershire sauce.  Cut lemon in half, squeeze juice into bag and then cut halves into eighths and add them to bag.  Squidge everything around to mix (the mustard needs help to combine) and then add chicken pieces.  Marinate in the refrigerator overnight, or for up to 2 days.

Preheat oven to 425 degrees.  Allow chicken to come up to room temperature in its marinade.

Arrange chicken pieces in a roasting pan, skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them.  Sprinkle fresh sage leaves over the chicken and sausages and then put the pan into the oven to cook for 1 hour and 15 minutes.  Turn the sausages over half-way through to color them evenly.  Arrange the chicken and sausages on a large platter and serve.  YIELD:  6 servings

"ROASTED SHRIMP & ORZO"

From Ina Garten's Barefoot Contessa at Home

kosher salt
freshly ground black pepper
good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined (16 to 18 count)
1 cup minced scallions
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 seedless cucumber, diced
1/2 cup small-diced red onion
3/4 pound feta cheese, large-diced

Preheat oven to 400 degrees.

Cook orzo in boiling water for about 9 to 11 minutes, stirring occasionally.  Drain and pour into a large bowl.  Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper.  Pour over hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.  Toss to combine and spread out in a single layer.  Roast for 5 to 6 minutes, until the shrimp are cooked through.  Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 teaspoon pepper.  Toss well.  Add the feta and stir carefully.  Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.  If refrigerated, taste again for seasonings and bring back to room temperature before serving.  YIELD:  6 servings

**Take some time to prepare everything before you start cooking - chop the scallions, cucumber, onion, herbs, cheese and juice the lemons.  It will make things go much more smoothly and you can put this together in no time.

"ALL-DAY BREAKFAST SALAD"

From The Food You Crave by Ellie Krieger

4 slices Canadian bacon (4 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
8 ounces baby spinach leaves
2 cups cherry or grape tomatoes, cut in half
4 hard-boiled eggs, peeled and chopped
1/2 cup chopped fresh flat-leaf parsley

Cook the Canadian bacon in a medium non-stick skillet over medium heat until golden brown, about 5 minutes, turning once.  Remove from the skillet and cut into 1/2-inch strips.  Set aside.

In a small bowl or jar with a lid, whisk together the oil, vinegar and mustard.  Season with salt and pepper.  Place the spinach in a large serving bowl.  Add the dressing and toss to coat evenly.  Top with the tomatoes, eggs, Canadian bacon and parsley, and serve.  YIELD:  4 servings

**Canadian bacon is a lot lower in fat than regular bacon.

"SWEET GNOCCHI"

From Rachael Ray's Classic 30-Minute Meals

salt, to taste
1 pound potato gnocchi (found in frozen food section)
2 tablespoons butter
1/2 teaspoon cinnamon (a couple pinches)
2 tablespoons sugar
grated parmesan cheese

Cook gnocchi according to package directions; drain.

Toss hot gnocchi with 2 tablespoons butter.  Combine cinnamon and sugar.  Sprinkle cinnamon-sugar over gnocchi and toss.  Top with a generous sprinkling of parmesan cheese and serve.  YIELD:  4-6 servings

**This is so good - makes a good side dish for ANYTHING!!

"ITALIAN BEEF & MACARONI CASSEROLE"

1 pound ground beef
2 cups spaghetti sauce
1 teaspoon celery salt
1/4 teaspoon black pepper
8 ounces cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1/4 cup fresh parsley, minced or 1 1/2 teaspoons dried
1 lb. elbow macaroni, cooked

Cook beef until browned; drain.  Add spaghetti sauce, celery salt and pepper.  Cook for 10 minutes to blend flavors.

In a medium bowl, beat together the cream cheese, cottage cheese, sour cream and parsley until smooth.

Layer half the macaroni in a baking dish, top with all of the cheese mixture and then the remaining macaroni.  Top with the meat sauce.

If freezing, cover with foil and store in the freezer.  Thaw, then heat, covered in a 375 degree oven, approximately 45 minutes or until heated throughout.

"HERB & CHEESE OVEN FRIES"

From Rachael Ray's Get Togethers

3 all-purpose potatoes, such as russet, cut into thin wedges
2 or 3 tablespoons extra-virgin olive oil, just enough to coat potatoes
1 teaspoon dried Italian seasoning, or 1/2 teaspoon each dried oregano, thyme and parsley
salt and freshly ground pepper, to taste
1/2 cup grated parmesan cheese

Preheat oven to 500 degrees.

Place potato wedges on a cookie sheet.  Drizzle with just enough olive oil to coat.  Season with Italian seasoning, salt and pepper.  Roast potatoes and turn after 15 to 20 minutes.  Sprinkle with cheese liberally on potatoes and roast, another 10 minutes.  YIELD:  4 servings

"BROCCOLI w/ BUTTERY CRUMBS"

1 bag frozen broccoli florets (the steam-in-the-bag kind)
1/2 cup butter, divided
1/2 teaspoon seasoned salt
1 cup croutons

Preheat oven to 375 degrees.  Cook broccoli according to package directions; drain.

Melt butter in a small skillet over medium-high heat.  Pour half of butter into a medium baking dish; add broccoli.  Sprinkle with seasoned salt; stir.

Crush croutons; add to skillet; toss with remaining butter until well coated.  Sprinkle croutons over broccoli.  Bake casserole until croutons are browned and crisp, about 15 minutes.  YIELD:  4 servings

"CHICKEN SALAD"

From Barefoot Contessa at Home by Ina Garten

4 split (2 whole) chicken breasts, bone-in, skin-on
olive oil
kosher salt and freshly ground black pepper
3/4 cup good mayo
1 1/2 tablespoons chopped fresh tarragon, or about 1 teaspoon dried
1 cup small-diced celery (2 stalks)

Preheat oven to 350 degrees.

Place chicken breasts, skin-side up, on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until the chicken is cooked through.  Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into bite-sized pieces.  Place the chicken in a bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.  YIELD:  4 to 5 servings

**If roasting the chicken seems like too much work, IT'S NOT!!  Very easy to put together and the chicken tastes the best this way.  One thing you can do is buy a bunch of chicken and roast it like this.  Put all the meat in a freezer bag and keep in the freezer so you have it on hand when you need it.

"CHICKEN MILANO"

6 skinless, boneless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter
1 cup marinara sauce
1 cup half-and-half
1/2 cup mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees.  Roll each chicken breast in flour; dip in beaten egg.  Roll in bread crumbs to coat well.

Heat butter in large skillet over medium-high heat; add chicken pieces.  Cook until browned on all sides, about 10 minutes.

Mix marinara sauce and half-and-half in a small bowl, reserving 2 tablespoons.  Pour into baking dish.  Arrange chicken in prepared dish.

Mix mozzarella, Swiss and parmesan cheeses in a small bowl.  Sprinkle over chicken.  Top with reserved sauce.  Bake, loosely covered, until cooked through, about 30 minutes.  YIELD:  6 servings

**I think the chicken is better if you pound it to an even thickness.  It browns more quickly and baking time will be reduced to about 20 minutes.

"EASY BAKED ZITI"

1 (16 oz.) package ziti
2 teaspoons olive oil
1 (28 oz.) jar prepared pasta sauce
1 egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese
6 ounces mozzarella cheese, shredded, divided

Preheat oven to 350 degrees.  Cook pasta according to package directions; drain.  Combine pasta with the oil in a large bowl; toss lightly.  Grease a large baking dish.

Add pasta sauce to bowl; mix well.  Spread 1/2 of pasta mixture in prepared baking dish.

Mix egg, ricotta and parmesan in a bowl; spread over pasta.  Sprinkle 1/2 of mozzarella over top.  Spread remaining pasta mixture over top.

Sprinkle remaining mozzarella over pasta.  Bake until heated through and cheese is bubbly, about 20 minutes.  YIELD:  6 servings

"ROLL & CUT COOKIES"

From foodnetwork.com

1 cup salted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream or milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 cups unsifted all-purpose flour
1/2 tablespoon baking powder

Combine butter and sugar.  In a small bowl, mix egg, cream or milk, and extracts.  Add this mixture all at once to the butter and sugar.  Mix just until the egg is broken.  The mixture will "curdle" but that's not a problem.

In another small bowl, mix the flour and baking powder.  Add these dry ingredients to the liquid ingredients in the mixing bowl.  Process to form dough.

Preheat oven to 325 degrees.  (The beauty of this dough is that it does not need to chill in the fridge before you use it.)

Flour a work surface.  Knead dough a few times to smooth it out and with a rolling pin, roll dough to desired thickness.  Cut into desired shapes.  The dough scraps can be used several times, just knead a few more times to smooth it out then roll again.  Bake for 8 to 10 minutes or until golden brown.  Cool on a wire rack.  YIELD:  about 2 dozen cookies, but it depends on the size of your cookie cutter.

**Since trying this recipe, this is the only dough I use to make cut-outs - it's awesome and tastes really good.

"GINGER BEEF STIR-FRY w/ SESAME BROCCOLI"

GINGER BEEF STIR-FRY

1 1/2 lbs. beef, top sirloin
2 green onions, chopped
2 tablespoons ginger root, minced
1 tablespoon sesame seeds, toasted
6 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1/8 teaspoon pepper
3 tablespoons peanut oil (I have used canola or vegetable oil for this)

Slice the beef into thin stir-fry strips.

Mix together rest of the ingredients except oil.  Add beef to marinade and marinate at least 30 minutes at room temperature or 1 to 1 1/2 hours in the fridge.  Bring beef and marinade back to room temperature before proceeding.

Heat a large saute pan or wok over medium-high heat.  When pan is hot, add 1 tbsp oil and 1/3 of the beef strips and saute briefly.  Remove beef strips.  Continue to cook the beef strips in batches, using 1 tbsp oil for each batch.  YIELD:  4 servings

SESAME BROCCOLI

2 1/4 cups broccoli (one of those frozen steam-in-the-bag things works well for this)
1 1/2 teaspoons oil
1 tablespoon sesame seeds
1 tablespoon sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons soy sauce

Cook broccoli.  For the sauce, heat oil in a small saucepan over medium heat.  Add sesame seeds.  Saute until lightly browned.  Add the sugar, lemon juice and the soy sauce.  Bring to a boil.  Add broccoli and take off heat.  YIELD:  6 servings