Fresh Green Beans and Basil

1/3 c Sundried tomato and oregano salad dressing
1 lb green beans, trimmed
1 red onion, sliced
3 tbsp chopped fresh basil

Heat dressing in a large skillet on medium heat.
Add beans and onions; cover.
Cook for 5 minutes.
Top with basil and cook for 1 minute.
Serve warm.

Cucumber and Herb Dip

1 pkg cream cheese
1/2 pkg onion soup mix
1/2 c swiss cheese, finely grated
1 c finely grated cucumber, well drained
1/2 tsp dill
1/2 tsp lemon juice
1/2 tsp minched fresh garlic

Mix all ingredients until well blended.
Refrigerate at least 2 hours.
Serve with crackers or vegetables.

Burger Bites

1/2 c brown sugar bbq sauce
1/4 c grape jelly
1 lb small prepared meatballs
1 can pineapple chucnks, drained
1 large red pepper, cut into cubes

Mix bbq sauce and jelly in a large skillet. Cook and stir on med heat untill jelly melts.
Add meatballs to skillet, cook until heated through.
Skewer alternately on a wooden skwer with pineapple chucnks and pepper cubes.

Antipasto Loaf

1 french bread baguette
1 pkg cream cheese
3 tbsp pesto
1/2 c sundried tomatoes drained and chopped
1/2 c marinated artichoke hearts, drained and chopped
2 tbsp grated parmesan cheese
2 c baby spinach leaves, coarsly chopped

Cut baguette in half norizontally; remove bread from center of each half, leaving 1 inch thick shells.
Mix cream cheese and pesto. Spread on to the bottom on both halves.
Top bottom half of baguette with tomatoes, artichokes, parmesan cheese and spinach.
Cover with second bagueete half, press together firmly.
Wrap tightly in plastic wrap.
Refrigerate until ready to use, maximum of 24 hours.
Slice to serve.

Grilled Greek Chicken Kabobs

1/2 c Kraft Greek with Feta and Oregano dressing
2 tbsp miracle whip
1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 red onion, cut into small wedges
1 lemon, halved

Combine dressing and miracle whip into a large resealble plastic bag. Add chicken and seal bag.
Turn bag several times to evenly coat chicken.
Refrigerate at least 30 mins or up to 2 hours.
Preheat BBQ to med high heat.
Remove chicken from marinade.
Thread chicken and onions alternatly onto 16 soaked skewers.
Grill for 8-10 minutes or until chicken is cooked through.
Squeeze lemon juice over kabobs just before serving.

Pesto Crostini

3 c packed fresh basil leaves, washed and dried
1/3 c herb salad dressing
1/3 c grated parmesan cheese
2 pkg cream cheese
48 baguette slices, toasted

Place basil, dressing and parmesan cheese in food processor. Cover and process until well blended.
Spread 2 tsp cream cheese onto each bagueete slice and top with 2 tsp of basil mixture.

Strawberry Cream Roll

3 eggs
1 c white sugar
1/3 c hot water
1 tsp vanilla
1 c sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c icing sugar
1 c fresh srawberries
1 c heavy whipping cream
1 tsp unflavoured gelatin
1 tbsp white sugar

Preheat oven to 375.
Butter a jelly roll pan.
Line it with buttered foil.
Beat the eggs until thick and lemon coloured.
Gradually add 1 cup white sugar, beating constantly.
Stir in water and vanilla.
Fold in flour, baking powder and salt.
Pour batter into jelly roll pan.
Bake for 15 minutes.
It should be springy to the touch.
Lay out a tea towl and sprinkle with icing sugar.
Turn the jelly roll out into the towel. Remove the foil.
Cut off the crusty edges.
Roll the cake up in the towel and leave it to cool.
Whip the cream.
Add gelatin and 1 tbsp sugar. Fold in strawberries.
Unroll the cake and spread with the strawberry cream.
Chill.

Strawberry Bread

2 c fresh strawberries
3 1/8 c all-purpose flour
2 c white sugar
1 tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 1/4 c vegetable oil
4 eggs, beaten
1 1/4 c chopped pecans

Preheat oven to 350.
Butter and flour 2 loaf pans.
Slice strawberries and place in a bowl. Sprinkle lighlt with sugar and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix well.
Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.
Stir in pecans.
Divide batter into pans.
Bake for 45-50 minutes.

Chicken Strawberry Spinach Salad

2 tsp corn oil
1 skinless, boneless chicken breast, cut into bite sized pieces.
1/2 tsp garlic powder
1 1/2 tbsp mayonaise
1/2 lime, juiced
1/2 tsp ground ginger
2 tsp milk
2 c fresh spinach
6 strawberries, sliced
1 1/2 tbsp silvered almonds

Heat oil in skillet over med heat.
Place chicken in skillet, season with garlic powder and cook until juices run clear.
In a bowl, mix mayo, lime juice, ginger and milk.
Arrange spinach on serving dishes.
Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing.

Frosty Strawberry Squares

1 c all purpose flour
1/4 c brown sugar
1/2 c chopped walnuts
1/2 c butter
2 egg whites
1 c white sugar
2 c sliced fresh strawberries
2 tbsp lemon juice
1 c heavy whipping cream, whipped

Preheat oven to 350.
Combine the first 4 ingredients.
Spread evenly in a shallow baking pan.
Bake for 20 minutes.
Remove from oven and sprinkle 2/3 of the crumbs into a 13x9 baking pan.
Combine egg whites, sugar, berries and lemon juice in a large bowl.
WIth an electric mixer, beat until stiff.
Fold in whipped cream and spoon over crumbs.
Sprinkle remaing crumbsover top.
Freeze for 6 hours.
Cut into squares and garnish with a whoile strawberry.

Strawberry Pie

2 pie shells, baked
2 1/2 quats frsh strawberries
1 c white sugar
2 tbsp cornstarch
1 c boiling water
1 pkg starwberry gelatin

In a saucepan, mix together the sugar and cornstarch.
Add boiling water and cook over medium heat until mixture thickens.
Remove from heat; add gelatin m ix and stir until smooth.
Let mixture cool to room temperature.
Place strawberries in baked pie shells.
Pour cooled gel mixture over starwberries.
Refrigerate until set.

Pinwheels

1 c cooked chicken, finely chopped
1/2 c chopped lettuce
1/2 c shredded cheddar cheese
1/3 c chopped green onion
1/3 c minced red pepper
4 oz cream cheese
2 tbsp sour cream
1 tbsp red pepper jelly
3 9 inch tortillas



Combine chicken, lettuce, cheddar cheese, green onions and red pepper. Set aside.
Beat together cream cheese, sour cream and red pepper jelly.
Spread 1/3 of the cheese mixture on one tortilla.
Sprinkle with 1/3 of the chicken mixture, leaving a 1/2 inch border at the top with only cream cheese, so you can seal it.
Roll up tightly, jelly roll style.
Wrap tortilla in plastic wrap.
Repeat with remaining tortillas and filling.
Refrigerate for 2 hours.
Trim ends and cut each roll into 8 slices.

Salsa Chicken Quesadllas

1/2 c salsa
2 tbsp miracle whip
1/2 tsp chilli powder
8 flour tortillas
3/4 lb cooked boneless skinless chicken breast
1 c shredded cheese

Mix salsa, miracle whip and chilli powder; spread evenly onto tortillas.
Layer chicken and cheese evenly on half of each tortillas; fold in half to enclose filling.
Heat a large skillet sprayed with cooking spray on medium heat.
Add quesadillas and cook 4-5 minutes on each side until lightly browned.

Mini Taco Bowls

8 flour tortillas
1 lb ground beef
1 c salsa
1/2 c shredded cheddar cheese
2 c chopped lettuce
1 c chopped tomatoes
1/4 c sour cream

Preheat oven to 350. Microwave tortillas for 30 seconds until softened.
Press 1 tortilla into each of 8 muffin cups to form a bowl.
Bake for 10 minutes.
Meanwhile, brown meat in a large skillet. Drain and stir in salsa. Simmer for 10 minutes.
Sppon 1/4 c of the meat mixture into each tortilla bowl.
Top evenly with cheese, lettuce and tomato.
Drizzle with sour cream.

Ham Tortillas

12 slices fully cooked ham
1 (16 oz) pkg monterey jack cheese, cut into 1/2 inch strips
2 cans chopped jalapenos
12 (6 inch) tortillas
1/4 c butter
1/2 c flour
1 tsp salt
1 tsp ground mustard
4 c milk
3 c shredded cheddar cheese

Place a ham slice, cheese strip and 2 tsp jalapenos down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
In a saucepan, melt butter. Stir in flour, salt and mustard until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add cheese and cook until melted.
Spoon sauce evenly over tortillas. Bake unciovered at 350 for 45 minutes.

Tortilla Soup

1/2 lb ground beef
2 tsp chopped onion
6 2/3 c chicken broth
1 can crushed tomatoes
1 1/2 tsp ground cumin
1/2 clove garlic, minced
1/2 tsp cayenne pepper
1/2 tsp chili powder
salt and pepper to taste
3 tbsp cornstarch
1 cup cold water
2 cans creamed corn
1 1/2 c shredded cheddar cheese
5 - 6 inch tortillas, cut into 1/2 inch strips

In a large skillet, combine beef and onion. Suate until beef is browned. Drain and set aside.
In a large pot combine broth, tomatoes, cumin, garlic, cayenne pepper, chili powder, salt and pepper. Bring to a boil and reduce heat to medium.
In a small bowl, combine constarch with the water, stirring well until cornstarch is disolved.
Add slowly to soup.
Add reserved meat, corn and cheese to soup and stir well.
Finally add tortilla strips and allow to heat through.
Add reserved meat,

Fish Cakes

2 cans tuna, flaked and drained
2 tbsp sweet pickle relish
1 cup shredded cheddar cheese
1/2 c shredded carrots
1 pkg stuffing mix
3/4 c water
1/4 c miracle whip dressing

Mix all indredients together.
Shape into 8 patties.
Cover and refrigerate for 1 hour.
Cook patties in a large skillet for 6 minute or until golden brown on each side.

20 minute Salmon Skillet

2 tsp oil
4 salmon fillets
3/4 c milk
1/2 pkg cream cheese, herb and garlic flavoured
1/2 c chopped cucumbers
2 tbsp fresh dill

Heat oil in a large skillet. Add salmon; cook 5 minutes on each side.
Remove from skillet; cover and keep warm.
Add milk and cream cheese.
Cook until cream cheese is melted and mixture is well blended.
Stir in cucumbers and dill.
Return salmon to skillet and cook until heated through.
Serve salmon topped with sauce.

Crunchy Fish Sticks

1 lb frozen fish fillets
1 egg
1 tbsp water
1 pouch shake and bake
1/4 c parmesan cheese

Preheat oven to 450.
Cut fish into 1x3 inch strips.
Mix egg and water in a shallow dish.
Dip fish into egg mixture.
Combine shake and bake with parmesan cheese.
Shake fish in coating mix; place on baking sheet.
Bake for 15 minutes.

Quick Shrimp Linguine

1 tbsp olive oil
8 oz raw shrimp, peeled and dveined
3/4 c pasta sauce
1/2 c frozen peas
2 tbsp whipping cream
2 tbsp bacon bits
120g linguine cooked

Heat oil in a large frying pan. Add shrimp, cook for 3-5 minutes until shrimp turns pink.
Stir in sauce and peas.
Reduce heat to low.
Add cream and bacon.
Cook until heated through.
Add hot pasta; toss to coat.

Creamy Pesto Fish

1 lb frozen fish fillets, haddock, hailibut or cod
1/4 c miracle whip dressing
2 tbsp pesto
1 tomato, chopped

Preheat oven to 450.
Place fish in a 13x9 baking dish.
Spread pesto and dressing over fish. Sprinkle with tomato.
Bake for 15 minutes.