Main Dishes

Grilled Salmon with Roasted Corn Relish

4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon ground cumin
4 (6-ounce) skinless salmon fillets

Prepare grill. Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish. Makes 4 servings

Italian Meatballs with Spaghetti

1 pound ground lean beef (7% or less fat)
2 cups finely chopped onions (3/4 lb.)
1 large egg white
3 tablespoons fine dried bread crumbs
1 tablespoon minced garlic
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 can (28 oz.) tomato purée
1/3 cup dry red wine (see notes)
1/3 cup fat-skimmed beef broth
1 teaspoon dried basil
1 teaspoon sugar
3/4 pound dried spaghetti
About 1/4 cup shredded parmesan cheese
2 tablespoons chopped parsley

In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 1 3/4 in. each).

Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.

Add remaining 1 1/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato purée, wine, broth, basil, and sugar; stir until boiling.

Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes. Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.

Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste. Makes 4 servings

Fettuccine with Blue Cheese Sauce

1/2 cup pine nuts
1 1/2 (4-ounce) packages crumbled blue cheese, divided
1 1/2 cups half-and-half
1 (8-ounce) package cream cheese, cubed
2 (9-ounce) packages refrigerated fettuccine, cooked
2 cups tightly packed torn spinach, cut into thin strips
6 ounces thinly sliced ham, cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon salt

Place pine nuts in a single layer on a baking sheet. Bake at 350° for 7 minutes or until toasted. Set aside.

Cook 1 cup blue cheese, half-and-half, and cream cheese in a heavy saucepan over medium heat, stirring constantly, 5 minutes or until mixture is smooth. Keep warm.

Toss cooked pasta with spinach strips and next 3 ingredients. Pour blue cheese sauce over pasta, and toss to coat. Sprinkle pasta with remaining 1/2 cup blue cheese and pine nuts. Serve immediately. Makes 8 servings

Italian Meat Loaf with Fresh Basil and Provolone

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350°.

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices. Makes 6 servings (serving size: 2 slices)

Chili-Topped Potatoes

1 pound ground chuck
1 onion, chopped
1 (16-ounce) can pinto beans, undrained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
2 cups water
4 large baking potatoes
Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Scrub potatoes; prick several times with a fork.

Microwave potatoes 1 inch apart on paper towels at high 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings. Makes 4 servings

All-In-One Spaghetti

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired. Makes 6 servings

Hamburger Steak

2 pounds ground chuck
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 large onion, chopped
1 medium-size green bell pepper, chopped
2 (8-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard

Combine first 3 ingredients in a large bowl; shape into 6 patties.
Cook patties in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until browned; drain and remove from skillet.

Sauté onion and bell pepper in skillet over medium-high heat 2 minutes or until tender. Stir in tomato sauce, Worcestershire sauce, and dry mustard; bring to a boil. Add patties; cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 more minutes or until patties are no longer pink. Makes 6 servings

Stuffed Peppers

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

Preheat oven to 450°. Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops. Makes 4 servings

Hen and Dressing

1 (3-pound) hen or whole fryer chicken
2 1/4 teaspoons salt, divided
1 1/2 teaspoons freshly ground pepper, divided
8 cups Cornbread, crumbled
1 cup chopped onion
1/2 cup finely diced celery
2 tablespoons chopped fresh sage or 1 to 2 tablespoons dried sage
2 hard-cooked eggs, chopped

Rinse hen under running water, remove giblets, and place hen in a Dutch oven with enough water to cover. Add 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Remove hen from pot, and keep liquid warm. Pull meat from bone once hen cools, and discard carcass. Tear meat into small pieces (about 3 cups).

Preheat oven to 350°. Crumble Cornbread into a large bowl. Add onion and celery, sage, remaining 1 1/4 teaspoons salt, and remaining 1 teaspoon pepper. Bring reserved cooking liquid to a boil, and stir 4 cups into mixture, 1 cup at a time. Dressing should be loose but not gummy. Add more cooking liquid as needed. Lightly stir in chicken and egg.

Spoon dressing into a 13- x 9-inch baking dish, and bake at 350° for 45 minutes or until heated through and slightly browned on top. To make ahead, cover dressing and refrigerate up to 2 days before baking. Makes 10 to 12 servings

Cornbread

1 slice bacon
2 cups white self-rising cornmeal
1/2 cup all-purpose flour
1 large egg
2 cups buttermilk

Preheat oven to 450°. Place bacon in a 10-inch cast-iron skillet, and place in hot oven 5 to 10 minutes or until fat is rendered.

Mix cornmeal and next 3 ingredients in a medium bowl. Remove skillet from oven, reserve bacon strip for another use, and stir 1 tablespoon grease into cornmeal mixture. Pour batter into hot skillet, and bake 20 minutes or until slightly brown on top. Makes 8 cups crumbled

Lumberjack Hash

2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces ham, diced
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese

Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts. Makes 4 servings