Green Beans with Lemon-Herb Butter

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 10 min.
Total Time: 20 min.
Ingredients:1 package (12 oz) fresh green beans
3 Tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

Directions:1) Cook green beans as directed on package and drain.
2( Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat.
3) Stir in lemon peel, marjoram and salt.
4) Pour over beans and toss to coat. Garnish with lemon slices.

Seven-Layer Holiday Pasta Salad

Makes 8 servings
Prep Time: 30 min.
Chilling Time: 8 hrs.
Total Time: 8 Hrs. 30 min.Ingredients:2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 Tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 Tablespoon bacon flavor bits or chips
2 Tablespoons finely chopped fresh parsley

Directions:Cook and drain pasta as directed on package. 1) Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2) While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3) In a medium bowl, mix mayonnaise, yogurt, sugar and curry powder.
4) Stir in pasta. Layer pasta evenly over onion in serving bowl.
5) Sprinkle with cheese. Top with bacon bits and parsley.
6) Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Creamy Ranch Mashed Potatoes

Makes 10 servings
Prep Time: 15 Minutes
Total Time: 15 MinutesIngredients:2 cups milk
3/4 cup water
2 Tablespoons butter or margarine
1 package (1 oz) Ranch salad dressing and seasoning mix (milk recipe)
1 cup sour cream
1 box (7.2 oz) home-style creamy butter mashed potatoes
4 slices bacon, cooked, crumbled
2 Tablespoons thinly sliced green onions

Directions:1) In 3-quart saucepan, heat milk, water and butter (or margarine) to boiling.
2) Stir in ranch dressing mix and sour cream. Beat until smooth.
3) Stir in 3 slices of the bacon and both pouches of potatoes just until moistened.
4) Let stand 1 minute. Stir with fork until smooth.
5) Spoon potatoes into serving dish.
6) Top with remaining crumbled bacon and the green onions.

Festive Pizza Appetizers

Makes 60 appetizers
Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients:1 container (8 ounces) dill dip or spinach dip
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
2 cups chopped fresh vegetables
1/2 cup finely shredded Cheddar cheese (2 ounces)

Directions:

1) Spread dill dip over pizza crust within 1/2 inch of edge.

2) Sprinkle with vegetables and cheese.

3) Cut into 1 1/2-inch diamond shapes.

Honey Mustard Ham With Sauteed Apples

Makes 4 servings
Prep Time: 5 min.
Cooking Time: 8 to 10 min.
Total Time :12 to 15 min.
Ingredients:

3 Tablespoons honey mustard
2 Tablespoons stick Fresh Buttery Spread
2 medium red cooking apples, cored, cut into thin rings

DirectionsHeat broiler.
1) Place ham steak on broiler pan; spread with honey mustard.
2) Broil 4 to 6 inches from heat for 8 to 10 minutes or until browned and bubbly.
3) Meanwhile, melt Fresh Buttery Spread in 10-inch skillet until sizzling. Add apples.
4) Cook over medium heat for 6 to 8 minutes, stirring occasionally, until tender.
5) Serve apples with ham steak. 1 1/4 pound (1/2-inch thick) ham steak

Cheesy Ham Loaf

Makes 6 servings
Prep Time: 20 min.
Baking Time: 1 hr.
Total Time 1:20

Ham Loaf
1/4 cup dried breadcrumbs
1/4 cup ketchup
1/4 cup finely chopped onion
1 egg, beaten
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 pound ground ham
1/2 pound lean ground pork
2 ounces (1/2 cup) Cheddar Cheese, shredded
Glaze
1/2 cup peach preserves*
2 tablespoons firmly packed brown sugar
2 tablespoons lemon juice
1/2 teaspoon dry mustard

Directions:Preheat oven to 350°F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside. 1) In large bowl, combine breadcrumbs, ketchup, onion, egg, dry mustard and pepper.
2) Add ham, pork and cheese; mix lightly.
3) Shape mixture into 7x3 1/2-inch loaf.
4) Place loaf in prepared baking dish.
5) Bake for 55 to 60 minutes or until thoroughly cooked and juices run clear.
6) Meanwhile to make glaze, in 1-quart saucepan, combine peach preserves, brown sugar, lemon juice, and mustard.
7) Cook over low heat for 3 to 4 minutes, stirring occasionally, until preserves melt and sugar is dissolved.
8) Pour half of glaze into small dish. Brush loaf with glaze 2 to 3 times during last 30 minutes of baking.
9) Let baked ham loaf stand for 10 minutes before serving; cut into slices. Serve with remaining heated glaze, if desired.
*Substitute 1/2 cup apricot preserves. Ingredients:

Apricot Barbecue Baked Chicken

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 1 hr.
Total Time: 1 hr. 10 min.
Ingredients:1 whole Fresh Young Chicken
Salt (to taste)
Pepper (to taste)
1/2 cup apricot preserves
1/4 cup ketchup
2 Tablespoons mustard
1 Tablespoon vinegar
1 Tablespoon horseradish
1 teaspoon cinnamon

Directions:Preheat oven to 350°F. 1) Remove giblets from chicken (discard or save for another use if desired).
2) Sprinkle chicken inside and out with salt and pepper to taste.
3) Truss chicken by tying string around drumsticks. Fold wing tips under wings and tuck wings under back.
4) Spray shallow baking pan with nonstick cooking spray. Place chicken in pan with breast side up.
5) In a mixing bowl, combine apricot preserves, ketchup, mustard, vinegar, horseradish, and cinnamon. Mix well.
6) Reserve two-thirds of sauce and use remaining third to baste chicken during baking.
7) Place chicken in oven and bake for 1 hour, basting with sauce several times during last 30 minutes, or until chicken is done (internal temp 180°F).
8) Remove chicken to warm platter. Let stand 10 minutes before carving.
9) Heat reserved barbecue sauce to serve with chicken.