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Subject: "Mix Recipes" Previous Topic | Next Topic

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Conferences Recipe Board Topic #175

Reading Topic #175

bignasty197800
Member since Oct-2-04
6272 posts Feb-18-09, 08:52 AM (EST)

"Mix Recipes"

Cajun Turkey Burger Skillet
1 lb lean ground turkey
1 small red bell pepper, chopped (1/2 cup)
2 teaspoons Cajun seasoning
2 cups hot water
1 cup milk
1 box cheeseburger macaroni
1 cup shredded pepper Jack cheese (4 oz)

1. In 10-inch nonstick skillet, cook turkey, bell pepper and Cajun seasoning over medium-high heat, stirring frequently, until turkey is no longer pink; drain.
2. Stir in hot water, milk and uncooked pasta and sauce mix from (cheeseburger macaroni box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with cheese.
Substitution
Cajun seasoning is a blend of seasonings. If you don't have it, jazz up this skillet meal with chili powder for a different taste.

Alfredo Chicken Bake
1 package (9 oz) frozen diced cooked chicken breast, thawed (about 2 cups)
1/2 cup frozen sweet peas
1/2 cup shredded Swiss cheese (2 oz)
3/4 cup Alfredo pasta sauce
2 tablespoons slivered almonds
1 cup Pancake mix
1/3 cup milk

1. Heat oven to 425°F. In 1 1/2-quart saucepan, mix chicken, peas, cheese, Alfredo sauce and almonds. Heat to boiling over medium-high heat. Pour into ungreased 1 1/2-quart casserole.
2. In small bowl, stir Pancake mix and milk until soft dough forms. Drop dough by about 12 spoonfuls onto chicken mixture.
3. Bake uncovered 20 to 25 minutes or until golden brown.
High Altitude (3500-6500 ft): In step 1, stir 1/4 cup water into chicken mixture. In step 3, bake 25 to 30 minutes.

Stir-Fried Beef and Vegetables
2 tablespoons soy sauce
2 tablespoons dry sherry or water
1 teaspoon sugar
1/2 pound beef top round steak
1 ounce cellophane noodles (bean threads), broken into bite-size pieces
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1 cup julienne strips jicama or 1 medium onion, cut into thin wedges
1 small red or green bell pepper, cut into 1-inch pieces

1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.

Creamy Garlic Pasta Primavera
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size strips
1/3 cup water
1 bag (24 oz) frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
1/3 cup whipping cream
1/3 cup diced red bell pepper
1/2 cup shredded Parmesan cheese
Chopped fresh basil leaves, if desired

1. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
2. Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
3. Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
High Altitude (3500-6500 ft): After stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. Cover and cook 5 to 7 minutes.

Chicken Rice Skillet
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tablespoon margarine or butter
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2 cups uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)

1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2. Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.

Jambalaya
8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
2 cups frozen stir-fry bell peppers, thawed
1 1/2 cups cubed fully cooked fat-free ham (about 8 ounces)
2 1/2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon salt
2 cups diced tomatoes (from 28-ounce can), undrained
1 3/4 cups reduced-sodium chicken broth (from 32-oz carton)
1 cup uncooked parboiled (converted) rice
Red pepper sauce, if desired
1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. In Dutch oven, cook sausage about 2 minutes, stirring constantly, until brown. Remove sausage from Dutch oven; set aside.
2. Stir in remaining ingredients except rice and pepper sauce. Heat to boiling; stir in rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
3. Stir in sausage; heat until hot. Serve with pepper sauce.

Cheesy Chicken Casserole
2 cups cut-up cooked chicken
1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Pancake mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
2. In small bowl, mix Pancake mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake 20 to 22 minutes or until topping is light golden brown.

Sesame Chicken Stir-Fry with Mushrooms
3/4 cup chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into bite-size pieces
2 garlic cloves, finely chopped
2 teaspoons vegetable oil
1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
6 ounces fresh mushrooms, cut in half (2 cups)
6 ounces snow (Chinese) pea pods (1 1/2 cups)
1 small onion, cut into thin wedges
Hot cooked Oriental noodles or hot cooked rice, if desired
2 tablespoons sesame seed, toasted

1. Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.
2. Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
3. Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.
4. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.

Thai Beef Stir-Fry

3/4 pound beef boneless sirloin steak
1/2 cup beef flavored broth (from 32-ounce carton)
2 tablespoons fish sauce
1 tablespoon cornstarch
1 tablespoon white vinegar
2 teaspoons packed brown sugar
2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
7 medium carrots, thinly sliced (3 1/2 cups)
6 green onions, cut into 1/2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon grated lemon peel
4 cups hot cooked rice

1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen.)
2. Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
3. Spray nonstick wok or 10-inch skillet with cooking spray. Heat over high heat. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
4. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
5. Serve beef mixture over rice.

Lemon-Chicken Rigatoni with Broccoli
2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
4. Stir in lemon peel. Top with cheese.

Skillet Chicken and Dumplings
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1 bag (1 lb) frozen stir-fry vegetables
Tarragon Dumplings
1 cup Pancake mix
1/3 cup milk
1/4 teaspoon dried tarragon leaves

1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
2. Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
3. In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

Potato, Broccoli and Sausage Skillet

2 cups water
2/3 cup milk
2 tablespoons margarine or butter
1 box (4.9 oz) scalloped potatoes
2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring)
1/2 cup Thick ‘n Chunky salsa
2 cups broccoli florets

1. In 12-inch skillet or 3-quart saucepan, heat water, milk and margarine to boiling. Stir in potatoes and sauce mix. Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
2. Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).
High Altitude (3500-6500 ft): Increase water to 2 1/2 cups. Thaw broccoli florets.

Chicken Pot Pie
1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Pancake mix
1/2 cup milk
1 egg

1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.

Ham and Cheddar Pie
1 1/2 cups cut-up cooked ham
1 cup shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 cup)
1 small cooking apple, peeled, chopped (1/2 cup)
1/2 cup Pancake mix
1 cup milk
1/8 teaspoon pepper
2 eggs

1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate.
2. In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
3. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft): Bake about 45 minutes.

Asian Pork and Vegetable Stir-Fry
1/2 cup uncooked instant brown rice
1 cup water
1 boneless pork loin chop (4 oz), cut into thin bite-size strips
2 cups sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 teaspoon garlic powder
1 can (18.5 oz) vegetable and rice soup
1 tablespoon stir-fry sauce
1 cup fresh snow pea pods
2 tablespoons sliced almonds, if desired

1. In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
2. Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
3. Serve pork mixture over rice; sprinkle with almonds.

Orange Stir-Fried Chicken
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1 garlic clove, finely chopped
1 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms (8 ounces)
1 medium carrot, coarsely shredded (1/2 cup)
4 cups hot cooked rice

1. Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
3. Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
4. Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.

Sweet-and-Sour Beef
1 beef flank steak, (1 pound)
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon vegetable oil
1 medium onion, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, undrained
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chicken bouillon granules
1 tablespoon soy sauce
1 medium bell pepper, cut into 1-inch pieces
2 medium tomatoes, each cut into 8 wedges
Hot cooked rice, if desired

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
2. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
3. Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.

Tuna Primavera
2 cups milk
1 3/4 cups hot water
1/4 cup butter or margarine
1 box Tuna Helper creamy pasta
2 medium carrots, cut into 1/8-inch slices (1 cup)
1 can (5 oz) tuna, drained
1 cup frozen broccoli cuts, thawed, drained
1 jar (4.5 oz) sliced mushrooms, drained

1. In 12-inch skillet, heat milk, hot water, butter, uncooked Pasta, Sauce Mix, carrots and tuna to boiling, stirring occasionally.
2. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
3. Stir in broccoli and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender.

Southwestern Corn Skillet

8 oz uncooked rotini pasta (2 2/3 cups)
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 jar (26 oz) chunky tomato pasta sauce
1 can (11 oz) Southwestern style corn, undrained
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 cup), if desired

1. Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in pasta sauce, corn, salt and cooked pasta. Cook until thoroughly heated. Sprinkle with cheese; let stand 2 to 3 minutes until melted. Sprinkle with green onions.
High Altitude (3500-6500 ft): No change.

Tuna with Cheese-Garlic Biscuits
2 cans (5 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz) condensed cream of chicken & mushroom soup
1 1/2 cups frozen mixed vegetables, thawed, drained
2/3 cup milk
1 1/4 cups Pancake mix
1/3 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder

1. Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
2. In medium bowl, stir Pancake mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
3. Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.
High Altitude (3500-6500 ft): In step 3, increase bake time to 13 to 15 minutes.

Turkey and Cornbread Stuffing Casserole
1 can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4 cups milk
1 cup frozen sweet peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Pancake mix
1/4 cup milk
2 eggs

1. Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.
2. In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
3. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.
4. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Increase 1 1/4 cups milk to 1 1/2 cups.

Smoked Turkey Lo Mein
6 dried black (shiitake) mushrooms
1/2 pound fully cooked smoked 97% fat-free turkey breast, cut into 1/2-inch cubes (1 1/2 cups)
1 cup frozen sweet peas
1 package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce
3/4 cup water
1 tablespoon oyster sauce
2 medium green onions, chopped (2 tablespoons)

1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems, cut caps into thin strips.
2. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey; stir-fry about 1 minute or until brown. Add mushrooms, peas, contents of sauce packet from noodles, water and oyster sauce; stir until well mixed.
3. Rinse noodles under hot water to separate; drain. Add noodles to wok; stir-fry about 2 minutes or until heated through. Sprinkle with onions.

Sweet-and-Sour Stir-Fry
1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired

1. Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
2. Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
3. Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
4. Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

Beef and Salsa Skillet
1 lb lean (at least 80%) ground beef
1 jar (16 oz) Thick 'n Chunky salsa (2 cups)
1 can (15 oz) dark red kidney beans, undrained
1 can (7 oz) Whole kernel corn, undrained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 1/2 cups Pancake mix
1/2 cup water
1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired

1. In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
2. In medium bowl, stir Pancake mix, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.
3. Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.
High Altitude (3500-6500 ft): In step 3, cook uncovered 12 minutes.

Cheesy Meatball Pie
1 1/2 cups refrigerated shredded hash brown potatoes (from 1-lb 4-oz bag)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen sweet peas, thawed and drained
12 frozen meatballs (from 16-oz bag), thawed and cut in half
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Pancake mix
1 cup milk
2 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
2. In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
3. In medium bowl, stir Pancake mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
4. Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.

Salsa-Turkey Cornbread Casserole
Casserole
1 tablespoon olive or vegetable oil
1 1/4 lb ground turkey
1 cup Chunky salsa
2 tablespoons all-purpose flour
2 cans (14.75 oz each) cream style sweet corn, undrained
2 cans (15 oz each) black beans, drained, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
Topping
1 pouch (6.5 oz) cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

1. Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
2. Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
3. In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
4. Bake 12 to 15 minutes or until topping is golden brown.

Turkey Tetrazzini
1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup all-purpose flour or quick-mixing flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)

1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.

Larry
"You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)

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