Gyros

GYROS:

1 lb. ground lamb
1 lg. clove garlic, pressed
2 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. salt
1/2 tsp. pepper
1/8 c. snipped parsley
6 pita pockets
2 tomatoes, chopped
2 onions, chopped

SAUCE:

16 oz. sour cream
1 med. cucumber, pureed (puree in blender & strain to remove liquid)
2 cloves garlic, pressed
1/4 tsp. salt
2 tbsp. sugar

Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half; spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately. Makes 6 servings. Makes a good main course served over rice.

GYROS SAUCE:

1/2 c. grated cucumbers
1 c. plain yogurt
1/2 tsp. garlic powder

Squeeze cucumbers after grating.
Blend with yogurt and garlic powder.
Refrigerate to cool.

GYROS GREEK SANDWICH:

1 lb. ground lamb or beef
2 tbsp. water
1 tbsp. lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano leaves
1/2 tsp. pepper
2 cloves garlic, crushed
1 sm. onion, chopped, about 1/4 c.
2 tbsp. vegetable oil
4 pita breads, 6 inch diameter
2 c. shredded lettuce
1/2 c. plain yogurt, or 1/2 c. sour cream
1 tbsp. snipped mint or 2 tsp. dried mint leaves
1 tsp. sugar
1 sm. cucumber, peeled and chopped, about
3/4 c.1 med. tomato, chopped

Mix ground lamb or beef, water, lemon juice, salt, cumin, oregano, pepper, garlic, and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently until done, 10-12 minutes. Split each bread half way around with knife; separate to form pocket. (If preferred, you can just fold pita bread, taco form to hold filling.) Place patty in bread; top with lettuce. Mix yogurt, mint and sugar. Stir in cucumber. Spoon onto lettuce; top with tomato. Makes 4 sandwiches. Great with fried and beef based soup.

Taco Bake

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) taco seasoning mix
3/4 cup water
3/4 cup sour cream
1-1/2 cups shredded cheddar cheese, divided
1 cup chunky salsa

Preheat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

Stir sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

Bake 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water
6 tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded mozzarella cheese

Preheat oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.

Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.

Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

7 Layer Mexican Dip

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tbsp. taco seasoning mix
1 cup guacamole
1 cup chunky salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp. sliced pitted ripe olives

Mix cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips.

Cheese and Bacon Jalapeno Rellenos

4 oz. (1/2 of 8-oz.pkg.) Philadelphia Cream Cheese, softened
1 cup shredded cheddar cheese
4 slices bacon, crisply cooked, crumbled
2 tbsp. finely chopped onion
2 tbsp. chopped cilantro
1 clove garlic, minced
18 jalapeno peppers, halved, seeds and membranes removed

Preheat oven to 375°F. Mix cream cheese, Cheddar cheese, bacon, onion, cilantro and garlic until well blended.

Spoon evenly into peppers. Place, filled sides up, on baking sheet.

Bake 10 minutes or until cheese is melted.

Smashed Potato-and-Broccoli Casserole

2 pounds baking potatoes, halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) container fat-free sour cream
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.

Roast Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered

(Day 1)
Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.

(Day 2)
Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
Baste every 30 minutes after the 1st hour!