Corned Beef

Prep: 10 min/ Total Time: 2.5 hrs./ Makes: 6-8 servings

2-2 ½ lbs. Corned Beef Brisket with Seasoning Packet

Place brisket in crock pot; add juices and spices from package of corned beef. Add enough water to cover brisket. Bring to a boil; reduce heat. Simmer covered 2 hours or until tender. Drain juices. Slice meat across the grain to serve. Transfer to serving platter, salt and pepper. Serve with prepared horseradish sauce, cabbage, or colcannon.

Colcannon

Prep: 10 min/ Total Time: 15 min/ Makes: 6-8 servings

3 lbs. mashed potatoes, prepared
1 head of cabbage, boiled until tender and coarsely chopped
2 tbsp butter
1 6-8 green onions, chopped
1 lb. smoked ham, diced

In large serving bowl, combine all ingredients. Serve warm.

M.'s Hot Artichoke Crab Dip

Recipe by: M.R.
Prep: 10 min/ Total Time: 40 min/ Makes: 4 cups or 16 servings

1 pkg. (8oz) cream cheese, softened
1 C. mayonnaise
1 garlic clove, pressed OR use 1 Tbsp. chopped garlic
1 can (14oz) artichoke hearts in water, drained and chopped
1 pkg. (8oz) imitation crabmeat, chopped (1-1/2 C.)
¾ C. (3oz) grated fresh parmesan cheese
1/3 C. thinly sliced green onions with tops
1 Tbsp. lemon zest
1/8 tsp. black pepper
1/3 C. red bell pepper, chopped

Preheat oven to 350°F. Using a standing mixer or food processor, combine all ingredients and blend well. Spoon mixture into a deep glass baking dish. Bake for 25-30 minutes or until golden brown around edges. Then, broil until top is just barely golden brown, immediately remove from oven. Garnish top with additional lemon zest, green onions, parmesan, and red bell pepper.

Santa Fe Tilapia

Recipe By: M.R.
Prep: 5 min/Total Time: 15 min/Makes: 4 servings

4 tilapia fillets
season salt
½ c. butter or margarine
1 tsp. chopped garlic
2 lbs. fresh salsa
1 c. shredded cheddar cheese

Season tilapia with season salt; set aside. In a large skillet melt butter. When butter is almost melted lay tilapia fillet on remaining cube of butter. Cover and cook 3-4 min on each side or until tilapia is cooked through (145°F). Flake tilapia into small pieces with spatula. Add garlic and salsa; stir until salsa is heated through. Top with cheddar cheese and stir until cheese is melted. Serve over rice or cooked vegetables, if desired.

Easy Fruit Dip

Prep: 5 min/Total Time: 5 min/Makes: 8 servings

1 container (8oz) Western Family whipped topping, thawed
1 pkg. (4-serving size) Western family strawberry gelatin, or any flavor
1 container (8oz) Western family strawberry yogurt, or any flavor
assorted cut fruit

In a medium bowl, stir together all ingredients until well blended. Serve with cut fruit. Refrigerate leftover fruit dip.

Asparagus-Dijon Chicken Fettuccine

Recipe from: bettycrocker.com
Prep: 15 min/ Total Time: 35 min/ Makes: 5 servings

1 Tbsp. margarine or butter
1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4oz.) mushroom pieces and stems, drained
1 package Chicken Helper fettuccine alfredo
2-1/2 cups hot water
1 cup milk
2 Tbsp. Dijon mustard
1 package (9oz.) frozen asparagus cuts, thawed and drained

Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3-5 min, stirring occasionally, until the outside of chicken turns white.
Stir in sauce mix, hot water, milk, and mustard. Heat to boiling, stirring occasionally. Stir in cooked pasta; reduce heat. Cover and simmer about 10 min. stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 min, stirring occasionally; remove from heat. Uncover; let stand about 5 min. or until sauce is as thick as you’d like (sauce will thicken as it stands). Stir before serving.

For nutrition information, visit www.bettycrocker.com

Chicken Scampi

Total Time: 20 min/ Makes: 5 servings

5 (4 ounce) boneless skinless chicken breast halves- cut into 1-inch strips
1/4 C. grated parmesan cheese
1/2 C. chicken broth
4 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 cloves garlic minced
2 Tbsp dried parsley
2 tsp dried oregano
1/4 tsp pepper
1/4 tsp salt

In an 8-inch skillet mix Chicken Broth, Lemon juice, Worcestershire Sauce, Garlic, Parsley, Oregano, Salt & Pepper over medium heat. Add Chicken, cover and let simmer until chicken is cooked thoroughly. Sprinkle with Parmesan. Serve over rice or noodles.