IM PUTTING TOGETHER A COOKBOOK AND WANT RECIPES

Spaghetti Bake 8 oz. spaghetti, uncooked 1/2 lb. Italian sausage, casing removed, crumbled 1 jar (14 oz.) spaghetti sauce (1-3/4 cups) 1 egg, lightly beaten 1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided 1/4 cup KRAFT 100% Grated Parmesan Cheese PREHEAT oven to 375°F. Spray 8-inch square baking dish with cooking spray; set aside. Cook spaghetti as directed on package. Meanwhile, brown sausage in medium skillet on medium heat; drain. Stir in sauce. Reduce heat to low; simmer 5 minutes, stirring occasionally. DRAIN spaghetti; place in large bowl. Add egg, 1 cup of the mozzarella cheese and the Parmesan cheese; toss to coat. Place in prepared baking dish; top with sausage mixture. Sprinkle with remaining 1 cup mozzarella cheese. BAKE 15 minutes or until heated through. Let stand 5 minutes before cutting to serve. 2 Tbsp. KRAFT Zesty Italian Dressing 1/2 lb. ground beef, cooked, drained 1/2 cup chopped tomato 2 Tbsp. PLANTERS Slivered Almonds 2 Tbsp. raisins 1 cup KRAFT Shredded Cheddar Cheese, divided 12 medium jalapeño peppers Stuffed Jalapeno Peppers PREHEAT oven to 350°F. Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, almonds and raisins; cook 3 to 5 minutes or until heated through, stirring occasionally. Remove from heat; drain excess liquid. Stir in 1/4 cup of the cheese; set aside. CUT each pepper in half lengthwise; remove and discard seeds. Place peppers on foil-covered baking sheet. Fill each with about 1 Tbsp. of the meat mixture. BAKE 10 minutes; sprinkle with remaining 3/4 cup cheese. Bake an additional 3 to 5 minutes or until cheese is melted. Serve warm.

i love, for desert cruched up meringue topped with thick cream,topped with fresh strawberries,pour a little double cream over the strawberries, then pour over 2 tablesspoons of baileys irish cream to finish, its delish, try enjoy lolxx

i had no books

can you give me a recipe for a very delicious salsa.

Heres a recipe for: CHOCOLATE SOUFFLE 2 egg whites 1 egg yolk 2 tbsp. sugar 1 + tbsp. Grand Marinor 1/8 tsp. vanilla Preheat oven to 425 degrees. Whip yolks, sugar, vanilla, and Grand Marinor. Whip whites until firm but moist. Fold yolk into whites. Turn oven down to 350 degrees. Pour into buttered and sugared souffle (individual) cup. Bake 13 minutes. Serve by slitting top as a cross and add warm rich chocolate sauce. I got this recipe from Cooks.com

Cream of Broccoli Cheese Soup I SUBMITTED BY: Lisa "Our favorite anytime soup. Very quick and easy." INGREDIENTS 2/3 cup chopped onion 1 tablespoon margarine 5 cups chicken broth 1 (8 ounce) package wide egg noodles 1 (10 ounce) package frozen chopped broccoli 1 clove garlic, minced 6 cups milk 12 ounces shredded American cheese DIRECTIONS In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender. Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes. Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately. Cornish Hen Soup SUBMITTED BY: Danielle Berg "This is a quick chicken soup for weeknights, but it's good enough to eat anytime. If you prefer chicken noodle soup, add pasta." INGREDIENTS 1 Rock Cornish hens 2 tablespoons vegetable oil 5 stalks celery, chopped 3 large carrots, diced 1 onion, chopped 6 cloves garlic, minced 3 potatoes, peeled and cubed 1 (48 fluid ounce) can chicken broth DIRECTIONS Remove the gizzards, and wash the hen thoroughly. Cut hen into several pieces. Heat oil in a large pot. Add hen pieces, and brown on all sides. Add carrots, celery, onions, garlic, and potatoes; cook until onion is tender. Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, and then reduce heat. Simmer until vegetables are tender and hen is cooked through. Remove hen from pot, and remove meat from the bones. Discard bones. and return meat to soup. Serve.

ElusiveButerfly is posting a lot of recipes today. So you might want to check out her discussions for some great recipes. http://www.mylot.com/ElusiveButterfly

cool

Shrimp Scampi 1/2 cup olive oil 1/4 cup butter 2 pounds large raw shrimp, peeled 8 cloves garlic, finely chopped 1/2 cup finely chopped fresh basil or parsley 1/4 cup fresh lemon juice (2 lemons) Salt and red pepper flakes, to taste 1. In a large skillet, heat the olive oil and butter until the butter melts. Add the shrimp and garlic and sauté over medium heat until the shrimp just turn pink, about 4 minutes. Make sure to turn the shrimp while cooking so they get evenly cooked. 2. Add the basil or parsley, lemon juice, salt, and pepper, and stir well. Remove pan from the heat and serve the shrimp immediately. Serves 6. You can substitute scallops for the shrimp. --------------------------------- Chicken Fajita Dip 2 blocks cream cheese softened (16 oz total) 1 pkg taco seasoning 2 cups chopped Chicken Fajita meat (2 to 3) 1 bottle taco sauce 2 cups +/- shredded cheddar cheese Chopped lettuce Chopped/seeded tomatoes Jalapeno slices Black olive slices Cream taco seasoning and cream cheese together. Spread in a 9 X 13 baking dish. Top with chicken. Cover chicken with coating of taco sauce (as much as you like). Cover with shredded cheese. Place in 350° F. oven for about 20 minutes, until cheese is bubbly and mixture is warmed through. You garnish this warm dip with chopped lettuce, tomatoes, jalapenos, olives. Serve with tortilla chips. ---------------------------