Yield 1 loaf

INGREDIENTS:

1/3-1/2 cup melted butter, slightly cooled

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) package Rhodes frozen white bread dough, completely thawed according to package directions

INSTRUCTIONS:——————————————————-

Grease a 9 x 5-inch loaf pan.

In a small bowl, combine the melted butter, parsley and garlic powder.

Cut dough into 1-inch pieces, then coat into the butter mixture.

Layer in a greased loaf pan.

Cover and let rise until doubled ( about 1 hour).

Bake in a preheated 350 degree F oven for 30 minutes or until golden brown.

You will also find this recipe on www.recipezazz.com

No servings or ingredients amounts here just use as much as you like

INGREDIENTS:

sandwich bread slices

soft butter

garlic salt

freshly grated grated Parmesan cheese

Taken from my “Favorite” files!.. this recipe goes back years!

If desired a small chopped onion may be mixed in with the soup mixture

Servings 4

INGREDIENTS:

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/4 cup plus 2 tablespoons butter melted  divided

1 teaspoon garlic powder

1/2 teaspoon black pepper (more to season chicken)

1/2 teaspoon cayenne pepper, or to taste

1-1/4 cups  instant Minute Rice

8 -10 chicken thighs (or you can use as many as you like)

salt and pepper to taste

paprika

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/4 cup melted butter, garlic powder, black pepper, cayenne and instant rice; transfer into baking dish.

Place the chicken thighs skin side up on top of the rice, then drizzle with remaining 2 tablespoons melted butter.

Sprinkle the thighs with choice of/or all black pepper, garlic powder or  onion powder, then sprinkle paprika all over the rice and the chicken.

Bake uncovered for about 1 -1/4 to 1-1/2 hours or until the chicken is cooked through and rice is tender.

You will also find this recipe on Recipezazz.com

No precooking the noodles for this recipe they will cook in the sauce!

If desired brown 1/2 pound Italian sausage meat with the onion and garlic before adding in the sauce, don’t omit the water or the noodles will not soften

Servings 4-6

INGREDIENTS:

oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed pepper flakes

1 (26 ounce)  jar tomato-and-basil pasta sauce (or use your favorite)

1/2 (12 ounce) package extra-wide egg noodles

1 cup water OR beef broth

salt and fresh ground black pepper, to taste (also to season ricotta mixture)

3/4 cup low-fat ricotta cheese

1 3/4 cups shredded Kraft Italiano cheese, divided

2 tablespoons  fresh grated Parmesan cheese

INSTRUCTIONS:———————————————

In a large skillet cook onion in oil  over medium heat 5 minutes or until softened (use enough oil to coat the bottom of the skillet or as desired).

Add in garlic and chili flakes; cook for about 1-2 minutes.

Stir in pasta sauce, dry egg noodles, and 1 cup water; bring to a boil, then reduce heat to medium low, and simmer stirring occasionally (about 15-20 minutes) or until pasta is just tender and liquid is almost absorbed (season with salt and pepper during cooking).

Meanwhile in a bowl combine the ricotta with 3/4 cup shredded cheese and 2 tablespoons  parmesan cheese, then season with alt and pepper.

Drop by heaping tablespoonfuls over pasta.

Sprinkle with remaining 1 cup Italiano cheese.

Cook covered over low heat about 5 minutes or until thoroughly heated and cheese is melted.

Remove from heat, and let stand 5 minutes

Cooked egg noodles may be substituted for the rice and turkey may be used in place of the chicken, a can of drained corn kernels may also be added in

This is a main meal so all that is needed is a crusty loaf of bread

Servings 6-8

INGREDIENTS:

oil plus 2 tablespoons butter (or can use all butter)

1 medium onion, chopped

2 small celery stalks, diced

1 medium carrot, peeled and diced

6  garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

6  tablespoons all-purpose flour

4 (14-1/2 ounce) cans chicken broth

1 (14 ounce) can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon powder (optional or to taste)

4 cups cubed cooked chicken

1 to 2 packages Uncle Ben’s Ready Rice Long Grain & Wild Rice

1/2 cup 18% table cream — OR can use 1/4 cup milk and 1/4 cup heavy whipping cream OR 1/2 cup heavy whipping cream

seasoned salt and fresh ground black pepper

freshly grated Parmesan cheese

Taken from my “Favorites” folder!

Plan ahead the sauce has a 2 hour chilling time, use as much  sauce that you want on the fish burger,  for the very best flavor use Gorton’s fish fillets and toast the bun!

INGREDIENTS:

Sauce:

3 tablespoons Kraft Thousand Island dressing

1/3 cup Kraft mayonnaise (do not use salad dressing)

1/4 teaspoon garlic powder

1 teaspoon sugar

small pinch cayenne pepper

1 1/2 tablespoons sweet relish

black pepper, to taste

Sandwich (for 1 sandwich)

1 burger bun, lightly toasted in a skillet

2 Gorton frozen Southern Fried fish fillets

1 slice America cheese, room temperature

lettuce leaf

2  tomato slices

INSTRUCTIONS:————————————————

For the sauce; mix all sauce ingredients together until well blended; cover and chill for about 2 or more hours.

For the sandwich; place the fish fillets onto a greased baking pan.

Bake in a preheated 425 degree F oven for about 18 minutes, turning once after 10 minutes of baking (or until crunchy and golden).

Place 1 slice of room temperature American cheese onto the bottom of the toasted bun half, then top with the 2 fish fillets.

Spoon desired amount of sauce over fillets, then top with lettuce leaf and slice tomato.

Place the remaining toasted bun half on top.

Plan ahead there is a 4 hour chilling time before serving, the longer the better!

Yield about 3 cups

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/4 cup mayonnaise

2 garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped (or can use canned pickled jalapenos)

1 (15 ounce) can whole kernel corn, drained (hand-squeeze to remove all excess moisture)

8 bacon strips, cooked and crumbled

hot sauce, to taste

fresh ground black pepper, to taste

crackers or chips or fresh vegetables