Table of Contents

• Tried and True Food Substitutions
• Cooking with Flavor
• Cooking Rice
• Microwaving Rice
• Cooking Beans
• Cooking Pasta

Recipes

Main Dishes Baked Fish and Vegetables Baked Pork Chops & Hot 'N Spicy Seasoning Broccoli-Rice Casserole & Casserole Sauce Mix Cabbage and Hamburger Casserole Coating Mix for Chicken, Fish Crispy Baked Chicken Fried Rice Ground Beef Stew Hot and Spicy 20-Minute Chicken Creole Mexican-Style Bean Pizza Personal Pizzas Pork Chow Mein Rise and Shine Burritos Taco Salad Tangy Black Beans and Rice Un-Fried Chicken Vegetable Stir-Fry Soups Bean Soup Corn Chowder

Side Dishes Apple Bean Cake Bean Dip Calico Slaw Carrot and Celery Stir-Fry Corn and Bean Medley Crunchy Bean Salad Grilled Herb Vegetables Mexican Layered Dip Oven French Fries Scalloped Potatoes Spicy Fruit Salad Breads Baking Powder Biscuits Soft Pretzels Desserts Apple Crunch Lemon Pound Cake Magic Mix & Pumpkin Pudding Old-Fashioned Bread Pudding Pumpkin Bread Snacks Ants on a Log Dog Bones Orange Smoothie Peanut Butter Reindeer Pink Banana Pancakes Smile a Mile Apples

  Special thanks go to the following:

• The Committee Members who worked on this project:
  Karen Martonik, Barbara Peterson, Mary Darling and Ellen Schuster
• The Volunteers who tested the recipes:
  

  Kathy Baldwin	Mickey Feyder	Peggy Martini
  Kathy Boos	Helen Grant	Kathy Martonik
  Beth Brusius (& her class)	Beth Holton	Betty McAllister
  Judy Carver	Andrea Hutchins	Barbara Peterson
  A.S. Csallany	Deb and Jac Keenan	Andrea Thayer
  Mary Darling	Cindy Manwarren	Ruth Wirt
  Julie Despot

• Jean Randall for recruiting volunteers to test the recipes.
• Renette Lopez and Annie Vann for spending time giving in-depth feedback from a cultural perspective on all of the recipes.
• Lori Long for giving valuable information and Judy Lund from General Mills for her extensive review of each recipe's format.
• Mary Darling for doing the nutrition analysis of each recipe.
• All staff who submitted recipes when we put the call out.
• All the publishers and authors who graciously gave their permission to use and adapt their recipes.