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.

Sauté two strips of bacon. Drain; dice. Cube leftover lamb, then add to bacon. Stir in one package chicken Rice a Roni. Cook until vermicelli is light brown. Pour in 2-3/4 cups hot water, contents of chicken flavor packet, 1/2-1 teaspoon curry powder, 1/4 cup raisins, and 1/4 cup chopped green onions. Cover. Bring to boil. Reduce heat and simmer for 15 minutes. Sprinkle with 1/4 cup chopped peanuts. Recipe from Rice-A-Roni.

1 large whole chicken, stewed and boned (reserve liquid)
1 package corn tortillas
1 large onion, chopped
1 large green pepper, chopped
1-1/2 teaspoon chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel brand tomatoes
Chicken stock
Grated cheddar cheese
Garlic, to taste

Mix soup, tomatoes, onions, peppers, spices and cut up, boned chicken pieces in a large pan or bowl. Layer a casserole dish with tortillas which have been dipped into chicken stock to soften lightly. Ladle in chicken mixture. Sprinkle with cheddar cheese. Continue layering. Bake at 350 degrees for 30-40 minutes. From my friend, Lynn Gambrill.

12 ounces fresh or frozen crab meat
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
1/2 cup light cream (or evaporated milk)
1/2 cup chicken broth
3/4 cup shredded sharp cheddar cheese
1 4 ounce can sliced mushrooms, drained
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons white wine, optional
1/2 cup fine dry bread crumbs

Pick shells out of crab meat or thaw frozen crab meat and drain. Melt butter or margarine in saucepan. Stir in flour until smooth. Gradually stir in milk, cream and chicken broth. Cook, stirring constantly, over low heat until sauce is smooth and thick. Add cheese, mushrooms, onions, salt, paprika and wine. Stir until cheese is melted. Stir in chunks of crab. Pour mixture into a well-greased one quart casserole. Sprinkle bread crumbs over top. Bake at 400 for 10-15 minutes or until top is golden brown. Serve over hot cooked rice. Makes 6 servings.

2 medium onions, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 teaspoons oil
4 pounds lean ground beef
2 14-1/2 oz. cans stewed tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 cup green chile salsa
1 whole jalapeno from canned jalapeno chilies, finely chopped (optional)
3/4 cup chili powder
1 4 oz. can diced green chilies, undrained
1/2 cup water
1 teaspoon salt

In Dutch oven, sauté first four ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2-1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. Makes 6-8 servings.