2 pounds chicken
2 tablespoons shortening
1 can tomato soup
1/4 cup water
1 tablespoon vinegar
2 large cloves garlic
1 teaspoon oregano
1/4 teaspoon salt
1/2 green pepper
1/2 cup sliced onion

Brown chicken. Add remaining ingredients. Cover and cook for 45 minutes. Serve with spaghetti. Makes 4-6 servings.

1 lb. ground beef, browned and drained
1 can (7 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 cup Pace Picante Sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 16 oz. carton low-fat cottage cheese
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
12 corn tortillas
1 cup (4 oz.) shredded cheddar cheese

Combine first six ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375 F oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with cheddar cheese. Let stand 10 minutes before serving with additional picante sauce. Serves 8.

1-1/2 pounds ground beef
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
teaspoon salt
1 teaspoon pepper
1 can (16 oz.) tomatoes, chopped
10 to 12 corn tortillas
2 cups small curd cottage cheese, drained
1 cup grated Monterey Jack cheese with peppers
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, tomatoes; heat through. Cover bottom and sides of a 13-inch x 9-inch x 2-inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 F for 30 minutes. Remove from oven, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yield: 6-8 servings.

6 ounces mushrooms
1/2 cup minced onion
1/4 cup butter or margarine
4 cups fresh bread crumbs
1/4 teaspoon powdered thyme
2-1/2 pounds ground chuck
2 eggs, slightly beaten
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup catsup
1/3 cup beef broth (or water, or mushroom liquid)
1/4 cup minced parsley

Sauté mushrooms and onion in butter until onion is transparent. Combine with fresh, soft bread crumbs, thyme, parsley. Lightly mix together the meat, eggs, salt, pepper, catsup and broth. Pack half of the meat mixture into a loaf pan. Pack stuffing on top, then remainder of meat. Bake at 375 for 1 hour and 15 minutes. Let stand 15 minutes. Drain juices. Turn out onto serving plate. Makes 8 servings.

2 tablespoons oil
8 chicken thighs
1 tablespoon cider vinegar
1 clove garlic, minced
1 bay leaf
1/4 cup soy sauce

In a 10-inch skillet, heat the oil and add the chicken, skin side down, the vinegar, garlic and bay leaf. Cook over moderate heat until brown, about 20 minutes. Turn the chicken and add the soy sauce; simmer until tender and brown, about 20 minutes longer. Remove the chicken and keep hot in a low oven. Pour liquid in skillet into a small container and skim off as much fat as you can; heat the remaining sauce, if necessary, and pour over chicken. From The Washington Post.

14 pieces (8 oz.) Manicotti, uncooked
2 tablespoons olive or vegetable oil
2 cups yellow and green pepper strips
1 cup onion slices
2 cloves garlic, minced
1 cup sliced zucchini
1-1/2 cups (14 oz. jar) marinara sauce
1 teaspoon dried basil, divided
1 teaspoon dried oregano, divided
2 cups (8 oz.) shredded mozzarella cheese, divided
1-3/4 cups (15 oz.) ricotta cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Cook pasta according to package directions; drain. Lay flat on foil to cool. In skillet, heat oil; add peppers, onion and garlic. Cook over medium-high heat until soft, about 5 minutes; add zucchini, sauce, and one-half basil and oregano. Cook 3 minutes; spread 1/2 cup in 13 x 9 x 2-inch baking dish. In bowl, stir together 1 cup mozzarella, ricotta, egg, Parmesan cheese, remaining basil and oregano. Fill pasta tubes with ricotta mixture; place in dish. Pour remaining sauce over pasta; sprinkle with remaining mozzarella cheese. Bake at 350 for 25-30 minutes; let stand 10 minutes. Serves 7.

1 package Louis Kemp Lobster Delights Chunks (fake lobster or fake crabmeat)
2 tablespoons margarine
1/8 teaspoon garlic powder
2 tablespoons white wine or 1 tablespoon lemon juice
1/4 teaspoon dill weed

Topping:
1 tablespoon crushed season salted croutons
1 teaspoon grated Parmesan cheese

Melt margarine in a medium skillet over medium high heat. Add Lobster Delights and garlic. Cook and stir until lightly browned. Stir in wine and dill. Add topping. Makes 4 servings.

8 ounces dry linguine pasta (4 cups after cooking)
1-1/2 cups chopped onion
3 tablespoons olive oil
1 tablespoon minced fresh garlic
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne
1 cup red bell pepper strips
1 pound bay scallops
5 cups fresh spinach cut in 1-inch wide strips
1/3 cup crumbled feta cheese

Begin cooking pasta conventionally according to package directions. Put onion and oil in a 2 quart glass measure or casserole. Cover with vented plastic wrap or lid and microwave on high 5 minutes. Add garlic, lemon juice, lemon zest, salt, pepper and cayenne; stir. Place bell pepper on top of mixture; re-cover. Microwave on high 2 minutes. Toss peppers and scallops into onion mixture. Add spinach to top of mixture; re-cover. Stirring midway through cooking, microwave on high 3 minutes, or until scallops are opaque and spinach is limp. When pasta tests done, drain and return to same pot. Toss scallop mixture into pasta and serve immediately topped with cheese. Makes 4 servings; 798 calories; 15 grams fat (18 percent total calories).

1 pound ground beef
3-1/2 cups (32 oz. jar) speg. sauce
1 16 oz. box lasagna noodles
2 pounds ricotta cheese
1/4 cup grated Parmesan cheese
4 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper

Brown meat in a 3-quart saucepan; drain. Add sauce and simmer 10 minutes. Cook noodles according to package directions; drain. Separate lasagna and lay flat on wax paper to keep pieces from sticking together as they cool. Combine cheese, eggs, parsley, salt and pepper for filling. Pour about 1/2 cup meat sauce on bottom of a 9 x 13 pan. Arrange four pieces of lasagna lengthwise over sauce, overlapping the edges. Spread 1/3 of the cheese filling over noodles and cover with about 1 cup meat sauce. Repeat layers of lasagna, cheese and meat sauce twice. Top with a layer of noodles and remaining meat sauce. Sprinkle with additional Parmesan cheese. Cover with foil. Bake at 350 for about 30 minutes or until hot and bubbly. Remove foil, bake for about 10 minutes longer until lightly browned. Let stand 10 minutes before cutting for easier handling, Makes 10-12 servings.