Here are a couple using store-bought mincemeat pie mix!

YUMMY CHILI
1 pound lean ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes for chili, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 1/3 cup (one-half 27-ounce jar) NONE SUCH® Ready-to-Use Mincemeat
1/2 cup water

In large skillet, over medium-high heat, brown ground beef. Drain beef and return to skillet. Add onions, peppers, garlic, chili powder and salt; cook over medium heat for 5 minutes, stirring occasionally. Add tomatoes, beans, NONE SUCH® and water; simmer uncovered for 30 to 40 minutes, stirring occasionally. Store leftovers covered in refrigerator.

Delicious Sausage Stuffing

1 pound bulk country sausage
2 cups chopped celery
2 cups (about 8-ounces) sliced fresh mushrooms
1 1/2 cups chopped onion
4 teaspoons chicken-flavor instant bouillon or 4 chicken-flavor bouillon cubes
1 to 1 1/2 cups boiling water
2 (7-ounce) packages herb seasoning stuffing mix
1 (27-ounce) jar NONE SUCH® Ready-to-Use Mincemeat
1 (8-ounce) can sliced water chestnuts, coarsely chopped
1 tablespoon poultry seasoning

In large skillet, brown sausage; drain fat. Add celery, mushrooms and onion; cook until onion is tender. Dissolve bouillon in water. Add to sausage mixture; cook until mixture boils. In large bowl, combine stuffing mix, NONE SUCH®, water chestnuts and poultry seasoning; add sausage mixture. Mix well. Lightly stuff turkey just before roasting. Place any remaining sausage in greased baking dish; cover.
Bake 350° for 45 minutes or until hot. Store leftovers covered in refrigerator.

Here's a couple using Eagle Brand Sweetened Condensed Milk:

Magic (Miracle-Like) Mayonnaise

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup vinegar or lemon juice
1/2 cup vegetable oil
1 egg
1 teaspoon dry mustard
1 teaspoon salt
Dash of cayenne pepper

In large bowl, combine all ingredients.* Beat with rotary egg beater until mixture thickens. If thicker consistency is desired, chill before serving. Use immediately. Note: * Or place in jar, cover tightly, and shake vigorously 2 minutes.

Macaroni Salad

1 lb. Macaroni - uncooked
2 cup Celery - diced, about four stalks
2 cup Green onion - chopped, about 8 to 10 stalks
12 ounce Olives - 2 cans, pitted black, drained whole or sliced
1/2 tablespoon Salt - to taste
1/2 tablespoon Black pepper - to taste
1 1/2 cup Mayonnaise
1/2 Eagle Brand Sweet Cond. Milk

Cook macaroni per package instructions until it is al dente, approximately 9 minutes. Do not overcook. Rinse in cold water at once. Set aside and let drain well but not dry out.

Meanwhile coarsely chop celery and olives and finely slice green onions. (prepare any other solid ingreidentrs you wish to add.) Place in a large bowl and mix together. Add salt and pepper (plus other dry ingredients if used) to mayonnaise and sweet cond. milk and mix thoroughly. Add up to an additional one half cup of mayonnaise if needed. Fold into macaroni mixture. Refrigerate two hours or, even better, over night to allow flavors to blend.



A couple using Heinz Ketchup:

Gazpacho Salad

1/2 lb. Rotini pasta
1 cup Chopped seeded cucumber
1 cup Chopped yellow or red bell pepper
1 cup Chopped fresh tomato
3/4 cup Heinz® Tomato Ketchup
1/4 cup Lime juice
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 cup Sliced green onions

Cook pasta according to package directions; drain and cool.
In large bowl, combine pasta with remaining ingredients except onions; mix well.
Cover; chill 30 minutes.
Just before serving, sprinkle salad with onions.

Red Cabbage Slaw


8 cups Very thinly shredded red cabbage (approx 1 lb.)
1 cup Carrots, grated
1/2 cup Red onion, thinly sliced
1/2 cup Heinz® Tomato Ketchup
1/3 cup Vegetable oil
2 Tbsp. Heinz® Distilled White Vinegar
1 tsp. Heinz® Yellow Mustard
Salt and pepper, to taste
2 Green onions, thinly sliced

In a large bowl, combine cabbage, carrots and red onion.
In a small bowl, whisk together Ketchup, vegetable oil, vinegar and mustard. Taste, and add salt and pepper if necessary.
Add Ketchup mixture to the cabbage and toss to combine.
Place in serving bowl and sprinkle with green onions just before serving.

A couple using Hellmann's mayonnaise:

EZ Creamy Baked Shrimp

1/2 cup crushed buttery crackers (about 12 crackers)
4 Tbsp. grated Parmesan cheese
4 ounces cream cheese, softened
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 clove garlic, finely chopped
2 Tbsp. finely chopped fresh parsley
1 tsp. lemon juice
1 lb. uncooked large shrimp, peeled, deveined and tails removed

Preheat oven to 400°. In small bowl, combine cracker crumbs with 2 tablespoons Parmesan cheese; set aside.
In large bowl, combine cream cheese, Hellmann's® or Best Foods® Real Mayonnaise, garlic, parsley, lemon juice and remaining Parmesan cheese. Toss shrimp with cheese mixture; turn into shallow 2-quart casserole, then sprinkle with crumb mixture.
Bake 20 minutes or until shrimp turn pink.

Oven-Crisp Herbed Lamb-Chops
(can use PORK CHOPS, too...)

1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. finely chopped shallots or onion
1 clove garlic, finely chopped
1/2 tsp. finely chopped fresh thyme leaves
1/2 tsp. finely chopped fresh rosemary
6 to 8 whole wheat or whole grain crackers, finely crushed (about 1/2 cup)
8 bone-in lamb chops*


1. Preheat oven to 425°.

2. In medium bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, shallots, garlic, thyme and rosemary. Season chops with salt and pepper. Brush one side of each chop generously with mayonnaise mixture, then coat with cracker crumbs. On baking sheet, arrange chops. Roast 15 minutes or until desired doneness.
*Variation: Substitute 4 bone-in pork chops for lamb chops. Decrease crackers to 3 to 4 (about 1/4 cup) and bake 35 minutes or until chops are done.

Chocolate Peanut Butter Coated Apples

A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don’t discount them for other holidays and occassions! Simply change the color of the sprinkles or other decorations to fit the season or event.



You will need:
12 wooden ice cream sticks
12 medium apples, stems removed
1 package (10 ounces) peanut butter chips
1/2 cup vegetable oil
2/3 cup confectioners’ sugar
2/3 cup cocoa

Optional for decorating apples:
chopped peanut butter chips
chopped or mini chocolate chips
chopped vanilla chips
flaked coconut
colored spinkles
chopped nuts

What you do:
Insert wooden stick into each washed and dried apple. Cover a baking sheet or tray with waxed paper.

In a medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on high 1-1/2 minutes or until chips are softened. Stir until melted.

Stir together confectioners’ sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on high 1 minute or until very warm.

Dip apples into mixture, twirling to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds). Roll coated apple in chopped chips or coconut if desired, or sprinkle toppings onto apples. Allow to cool on prepared baking sheet or tray.

Yield: one dozen apples.

Cocoa and Curry Rubbed Chicken Breast

•COCOA CURRY SPICE MIX(recipe follows)
•1 tablespoon canola oil
•6 (5 oz. each) boneless, skinless chicken breasts


1. Heat oven to 350°F. Grease baking sheet. Prepare COCOA CURRY SPICE MIX.

2. Rub chicken breasts with canola oil. Sprinkle 1 heaping teaspoon cocoa curry mixture over each chicken breast. Place coated chicken on prepared baking sheet.

3. Bake 20 to 25 minutes or until juices are clear. Let chicken cool before serving for a cool dish or serve hot as part of a hot meal. 6 servings.


COCOA CURRY SPICE MIX

2 tablespoons ground cumin
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 tablespoons HERSHEY'S Cocoa

Stir all ingredients together in medium bowl. Store covered, in cool dry place.

mama- I think we need to throw a candy-apple-dippin' shin-dig! I'll bring the apples- ya'll bring your fav dippers and sprinklin's and such!

Chicken Rojo

Ingredients:
•3-5 chicken breasts or thighs
•6 tomatoes, large
•1/2 an onion, cut into quarters
•3 tablespoons of oil
•2 cups chicken broth mixed with 2 cups of water
•1 teaspoon oregano
•1/2 teaspoon cumin
•1 teaspoon garlic, peeled and crushed
•1/2 teaspoon unsweetened cocoa powder
•1 tablespoon red chile powder or chile paste
•salt to taste
Preparation:
Preheat broiler on high.
Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.

While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.

When the tomatoes are ready, remove from broiler and let cool for 1 minute.

While the tomatoes cool, turn the chicken

Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.

If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.