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       Volume I - October 20, 2008, 2008

Fall Into Fall with
Tasty and Easy Recipes!

by Alice Osborne

Autumn is a busy time of year—closing up the vegetable garden, preserving food, getting the yard ready for winter, and getting kids into school (if that applies).

With this in mind, we thought you might appreciate some quick, tasty, and easy recipes that can give you a little more time for the season’s demands by taking less time in meal preparation.

Speedy Cheesy Scrambled Egg & Broccoli Wrap
Prep time: 5 min

4 eggs, beaten
1 (10 oz) pkg Frozen Broccoli & Cheese Sauce; cooked according to pkg directions
¼ C diced cooked bacon (optional)
4 warm whole whear tortillas (about 6 inches each)

Coat a skillet with cooking spray. Cook eggs over MEDIUM heat, scrambling, until almost set. Stir in cooked broccoli and cheese sauce and bacon; cook until heated through. Season with salt and pepper. Divide mixture evenly between warm tortillas. Roll up and serve.

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Tater Tot Taco
Prep time: 10 min

1 (28 oz) pkg tater tots, baked according to pkg directions
1 lb ground beef
1 (1.25 oz) pkg taco seasoning
½ a 16 oz pkg frozen corn, cooked according to pkg directions and drained (about 8 oz)
1 C mild salsa
2 C shredded cheese
Sour cream

In large skillet, cook ground beef over HIGH heat until browned; drain fat. Add taco seasoning; prepare taco meat according to package directions; stir in cooked corn. Arrange baked tater tots on large serving plate. Top with taco-corn mixture, salsa and cheese. Dollop with sour cream. Serve.

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Corn and Clam Chowder
Prep time: 15-20 min

1 strip bacon, cut into ¼ inch slices (ham can be substituted)
4 small new potatoes, sliced 1/8 inch thin (or substitute canned potatoes to speed prep time)
2 C frozen pepper stir-fry veggies
1 clove garlic, chopped (or equal proportions garlic powder)
1 (10 oz) box frozen corn
2 ½ C chicken broth
1 can minced clams, rinsed well and drained
½ C light cream
2 Tbsp fresh parsley (or 1 Tbsp dried)

In a 6 qt braising pan or dutch oven, cook bacon (or ham) on MEDIUM-HIGH heat until crisp. Remove the bacon. Add potatoes and cook for 2 minutes while stirring. Add the pepper stir-fry mix and garlic and cook for 3 minutes more. Add the corn and chicken broth. Bring to a boil and cook for 2 minutes more. Season with salt and pepper. Add clams and cover. Continue to cook, stirring occasionally, about 7-10 minutes. Stir the cream, bacon and parsley into the broth and vegetable mixture and serve.

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Asparagus and Ham Panini
Prep time: 10 min

4 Tbsp olive oil
8 slices crusty bread, cut ½ inch thick
1 (10 oz) frozen asparagus spears, thawed overnight in refrigerator
4 Tbsp mustard
8 oz favorite ham, sliced very thin
4 oz Parmesan cheese, sliced very thin
½ C roasted red peppers, sliced into thin strips

Preheat panini grill or sandwich maker. Brush one side of each of the pieces of bread. Spread other side of each slice with mustard. Top 1/2 of slices with ham, asparagus spears, and Parmesan. Top with remaining slices and cook on panini until bread is toasted and sandwich is heated through. Makes 4 sandwiches. Cook time assumes cooking two sandwiches at a time.

(Courtesy Birds Eye Frozen Vegetables)

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