Tex-Mex Layered Bean Salad

Preparation Time: 20 minutes
Chilling Time: up to 8 hours
Makes 8 to 10 servings (about 12 cups)

• 1 large red or yellow bell pepper, seeded and chopped
• 1/3 cup chopped red onion
• 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
• 1 cup shredded Mexican cheese blend
• 2 cans (15 ounces each) READ 3-bean salad, drained
• 1/2 cup low-fat mayonnaise
• 1/2 cup low-fat sour cream
• 2 tablespoons finely chopped chipotle peppers in adobo sauce
• 1/2 cup crumbled tortilla chips (optional)
• 1 small avocado, sliced (optional)

1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Nutrition information (1/8 servings): 195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium;3584 IU Vitamin A; 149 mg calcium.

Note: READ 4-Bean Salad can be substituted for 3-Bean Salad.

Photo and recipe courtesy of READ Bean Salads (Seneca Foods Corporation).

Source: READ Bean Salads (Seneca Foods Corporation)

Cheesy Chicken & Rice Bake

Prep Time: 5 minutes
Bake Time: 45 minutes

• 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (regular or 98% fat free)
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves (about 4)
• 1 cup shredded Cheddar cheese (4 ounces)

1. MIX soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.
2. BAKE at 375°F for 45 minutes or until chicken is no longer pink and rice is done.
3. UNCOVER. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Serves 4 to 6

Source: Campbell's Soup

(Culinary.net) From work to homework, weekdays can often be extremely busy and sometimes stressful for many families, especially if you have little ones running around. If family means everything to you but time spent with those loved ones feels slim with the chaos of the modern-day world, one easy fix is to simplify your dinner routine.

Sometimes a family dinner is not the first thing on your mind, but you can bring everyone together with something quick and effortless when you’re in pinched for time. It’s a one-pot meal, and less mess means more time to focus on your daily tasks at hand.

With this Easy Tuna Casserole, you can call everyone to the table with a classic and simple meal that is sure to have everyone asking for a second helping. It features soft, perfectly cooked noodles, cheese and veggies, plus a hint of seafood.

This recipe needs only a handful of ingredients and requires just a few steps to make a full meal for your hungry family in a few moments.

Start by boiling the vegetables and noodles together in one pot then add dairy products, mix in your protein (a flavorful, hearty tuna) and top with crackers for some crunch. It has texture, vegetables to provide nutrients for growing kids and meets pretty much every mark for family dinner time.

Kids typically love the cheesy flavor and crunch provided by the cracker topping. Plus, it’s a great way to get them to try foods they normally wouldn’t eat, like tuna.

It’s a classic, easy meal that can leave you wishing that making dinner was that simple every night. Cook this delicious meal and get it on the table so you can enjoy what matters most: the ones you love.

Find more recipes and family meals at Culinary.net.

Watch video to see how to make this recipe!

Easy Tuna Casserole

• 6 cups boiling water
• 3 cups uncooked macaroni
• 1 cup frozen vegetables (corn, carrots and peas)
• 4 TBS butter
• 1/2 cup milk
• 1 cheese powder packet
• 1 can of tuna in water (drained)
• 8 - 10 buttery crackers rounds (crushed)

1. Boil water in sauce pan, then add in macaroni. Stirring ocassionaly. Boiling 8-10 minutes.
2. Add frozen vegetables 2 minutes before the end of boil time.
3. Drain and return to sauce pan.
4. Add in butter, milk and cheese.  Stir until mixed.
5. Pour into casserole dish.
6. Add tuna and stir into macaroni mixture.
7. Sprinkle crushed buttery crackers over macaroni mixture.
8. Serve immediately.

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.

Southwestern Bean Salad Stuffed Peppers

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6

• 1 can (15 ounces) READ Southwestern Bean Salad
• 1 teaspoon ground cumin
• 1 small jalapeno pepper, minced (optional)
• 1/2 pound ground lean beef (90 percent lean)
• 1/2 cup chopped onion
• 3 large bell peppers, any color or combination
• nonstick cooking spray
• 1 cup crushed tortilla chips, plus 1/4 cup (optional), divided
• 1 cup shredded Mexican cheese blend, divided

1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
2. In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
3. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
4. Heat oven to 350° F.
5. Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.

Source: READ

(Family Features) Kick off your holiday parties in style with flavorful appetizers every guest will enjoy.
Whether you’re a seasoned holiday host or a first-timer, throwing a holiday party can be a bit overwhelming. But with the proper tools, such as a great sampling of easy-to-make appetizers and delicious beverage pairings, you and your guests will get in the festive mood in no time.

Simple starters

When planning your appetizer fare, go with casual selections that require little to no clean-up. Finger foods, like this recipe for Sweet Slice® Ham Sliders, require just a few savory, mouth-watering ingredients and minimal time in the kitchen. Or, take some inspiration from the menus of Italian restaurants and wine bars and create an old world-inspired charcuterie board composed of Boar’s Head Brand® artisan meats and cheeses. Here are a few tips to create your own:

• Delight and prime guests’ palates: Use one to two ounces of cheese and three slices of meat per person. This will give your guests a mix of salty and savory items to delight their palates but not overwhelm them before the main course.
• Arm independent snackers: Don’t fully pre-cut your cheese choices. To give guests the most interaction with the delicacies, slice a few pieces and then pair a knife with each selection.
• Choose the cheese: The cheese selection should also be diverse and include a minimum of a fresh, semi-soft, firm and hard cheese. Try Boar’s Head Asiago Vecchio Cheese, Picante Sharp Provolone Cheese and Aged Gouda. For more tasty ideas, visit www.boarshead.com.
• Match your meat: You’ll want to display a variety of charcuterie including cured, smoked and preserved meats. Boar’s Head Bianco D’Oro® Italian Dry Salame,
  Italian Dry Sausage and Prosciutto Di Parma® are robust and delicious.
• Add the finishing touches: Recreate the artisan culinary experience by placing meats and cheeses on a wood platter or cutting board. Accessorize by adding fruits, nuts, olives, grapes and honey for dipping. Be sure to offer textural contrasts with dippers, such as whole grain crackers, crusted breads, breadsticks and crostini.
• Cheers to your success: Pair a great wine or beer with your choice of meat and cheese. For example, a Cabernet Sauvignon goes great with a dry salami, while dark beers pair perfectly with aged Gouda.

So, get your party started right with a delicious assortment of appetizers and just relax. As long as the drinks and delicious foods are flowing, the good times will as well.

Sweet Slice® Ham Sliders

Serves: 8
Cooking time: 10 minutes

• 8 appetizer size rolls
• 1/2 cup apple butter
• 4 slices Sweet Slice Boneless Smoked Ham, sliced thick
• 4 slices Whole Milk Low Moisture Mozzarella Cheese, sliced thick

1. Slice rolls and spread with apple butter. Cut ham and cheese slices in half to fit on roll. Add one slice each of ham and cheese to roll. Arrange on dish and serve.

(Family Features) Yes, there’s a pot of gold at the end of the rainbow. It’s found in each blade of grass growing in Ireland’s lush pastures. Small herds of cows graze freely, and the milk, rich in beta-carotene from the grass, produces butter and cheeses of an exceptionally golden hue.

Thousands of years before the Irish discovered potatoes, dairy cows, milk and butter were being woven into the fabric of Irish society, according to the Cork Butter Museum in Cork City, Ireland. The Cork Butter Exchange, a market created by the merchants of Cork City in 1769, was in its time, the largest butter market in the world, exporting as far away as Europe and America.
Today, dairy products continue to play an important role in Irish cooking. Cooperatives of farmers, creameries and cheesemakers provide delicious Irish butter and cheeses throughout the U.S. under the Kerrygold label.
Here are some iconic recipes from some stars of Irish cooking, using Kerrygold cheeses and butter. To learn more about Kerrygold, and for where-to-buy information, visit www.kerrygold.com/usa.

Dubliner Shepherd’s Pie

Makes 4 to 6 servings
“Our family loves a hearty shepherd’s pie after a long day working on the farm. Because our cows produce milk to make Kerrygold Dubliner Cheese, we like to add some shredded Dubliner to the potato crust.” — Donal Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland

Potato Topping:

• 1 1/4 pounds russet potatoes, peeled and cubed
• 2 tablespoons Kerrygold Irish Butter
• 1/3 cup milk
• 1 cup shredded Kerrygold Dubliner Cheese
• 1/2 teaspoon salt

Filling:

• 1 pound lean ground beef
• 2 tablespoons Kerrygold Irish Butter
• 1 medium onion, chopped
• 4 small carrots, peeled and
• sliced 1/4-inch thick
• 2 tablespoons flour
• 3/4 cup Guinness Stout
• 3/4 cup beef stock
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 cup frozen peas, thawed

1. Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside.
2. Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.
3. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

Roasted Root Vegetable Soup

Serves 4 to 6
“You can substitute pumpkin, turnip or celeriac for the swede (rutabaga), or just use a mixture — this is a very flexible recipe.” — Neven Maguire, chef/owner of the renowned MacNean House and Restaurant in Blacklion, County Cavan, Ireland; popular TV cooking star and cookbook author

• 1 small swede (rutabaga) cut into cubes
• 2 carrots, cut into cubes
• 1 parsnip, cut into cubes
• 3 tablespoons olive oil
• 4 tablespoons (1/4 cup) Kerrygold Irish Butter
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon chopped fresh thyme
• 1 quart (4 cups) vegetable stock
• 1/2 cup single cream (or substitute half and half)
• Salt and freshly ground black pepper

1. Preheat oven to 400°F. Place swede, carrots and parsnip on baking sheet and drizzle with 2 tablespoons olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking.
2. Meanwhile, heat remaining tablespoon olive oil and butter in large heavy-based pot, and add onion, celery, garlic and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally.
3. Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover and simmer for 25 to 30 minutes until completely tender, stirring occasionally. Purée with a hand blender until completely smooth.
4. To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls.

Note: You don’t have to add the cream if you’re watching the calories, but you might need a little extra stock to thin the soup.

Cheese Toasties

Serves 4 to 6

• 4 tablespoons (1/4 cup) Kerrygold Irish Butter
• 8 slices firm, country-style white bread
• 1 package (7 ounces) Kerrygold Dubliner Cheese, grated
• 1 tablespoon snipped fresh chives
• Salt and freshly ground black Pepper

1. Butter bread and arrange cheese over half of the slices, buttered side down. Sprinkle with chives and cover with remaining slices, buttered side up.
2. Preheat a griddle or large non-stick frying pan and cook sandwiches two at a time 2 minutes each side until golden brown and cheese has melted. Keep hot.
3. To serve, cut the cheese toasts into fingers.

Brown Soda Bread

Makes 2 loaves
“This is an all-purpose and relatively foolproof recipe based on several I collected while researching ‘The Country Cooking of Ireland.’” — author Colman Andrews, whose Irish cookbook won the 2010 James Beard Foundation award for Best International Cookbook and Cookbook of the Year

• 3 1/2 cups stone-ground whole wheat flour, preferably Irish or Irish-style
• 1 1/2 cups unbleached white flour, preferably Irish, or pastry flour, plus more for dusting
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon softened Kerrygold Irish Butter, plus more for greasing
• 1 3/4 to 2 cups room-temperature
• Buttermilk

1. Preheat oven to 375°F. Mix wheat flour, white flour, baking soda and salt together in a medium bowl. Work butter into mixture with your fingers.
2. Form a well in the middle of flour mixture and pour buttermilk into the well. Form your hand into a rigid claw and stir dough slowly but steadily in a spiral motion, starting in the middle and working outwards. Dough should be soft but not too wet or sticky. (Start with 1 3/4 cups buttermilk, gradually adding, if necessary, to achieve the right consistency.)
3. Turn dough out onto a floured board. Flour your hands lightly, then shape dough into a flat rectangle about 2 inches high. Cut dough in half lengthwise with a wet knife, then gently push each half into a lightly greased glass or foil loaf pan. Bake for 50 to 60 minutes, or until the tops of the loaves are nicely browned.
4. Serve this bread with plenty of Kerrygold Irish Butter.

Rhubarb Crumble

Serves 6
“Crumbles are the ultimate comfort food. Vary the fruit according to the season.” — Darina Allen, founder of the world-famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland

Filling:

• 1 1/2 pounds rhubarb, cut in 1/2-inch slices
• 1/2 cup sugar

Crumble:

• 4 tablespoons (1/4 cup) Kerrygold Irish Butter
• 4 ounces (scant 1 cup) white flour, preferably unbleached
• 1/4 cup superfine sugar

1. Preheat oven to 350°F. In bowl, mix filling ingredients; turn into a 1-quart (4 cups) capacity pie dish.
2. Rub butter into flour just until mixture resembles coarse breadcrumbs, then stir in sugar.
3. Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream.

Recipe adapted from the “Ballymaloe Cookery Course Book” published by Kyle Cathie.

Source: Kerrygold/Irish Dairy Board

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Side dishes worth celebrating

(Family Features) A holiday feast is made magical by the array of sides that create a symphony of flavors and textures worth celebrating. Cheese is always a crowd-pleaser, and these rich, creamy, cheesy sides can earn you high praise from friends and family.

Make your side dishes extra special by putting a twist on traditional mashed potatoes or serving up a fresh take on a decadent fondue. If you’re out to make a big impression, these croquettes feature a crispy outer crust surrounding a melty, cheesy center for a flavor explosion that lights up your taste buds.

The secret to each of these recipes is mild, mellow, nutty cheese. Best recognized as a classic wedge available in original and smoked flavors, Jarlsberg Brand Cheese has a mild, mellow, nutty flavor, and offers a naturally lactose and gluten free way to make culinary magic this holiday season.

Find more holiday-worthy recipes, and learn more about the rich, 60-year Norwegian heritage of Jarlsberg Cheese, at jarlsberg.com.

Croquettes

Servings: 4

Tomato Sauce:

• 10 ounces tomatoes
• 1 clove garlic
• 1/3 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 teaspoon curry
• salt, to taste
• pepper, to taste

Croquettes:

• 4 ounces Jarlsberg cheese
• 4 ounces cured ham
• 1 garlic clove
• 2 tablespoons shallots
• 2 tablespoons parsley
• 10 gelatin leaves
• 2 tablespoons butter
• 3 tablespoons flour, plus extra for dredging
• 3 cups milk
• salt, to taste
• pepper, to taste
• 4 cups cooking oil
• 2 eggs
• 6 tablespoons breadcrumbs

1. To prepare sauce, chop up tomatoes and finely chop garlic. In saucepan, mix tomatoes, garlic, cinnamon, sugar and curry, and allow to simmer about 1 hour. Season, to taste, with salt and pepper.
2. To make croquettes, grate cheese, cut ham into small pieces and finely chop garlic, shallots and parsley. Soak gelatin leaves in cold water 5 minutes.
3. In saucepan, combine butter, 3 tablespoons flour and milk and bring to boil to make thick, white sauce. Squeeze water from gelatin and melt into sauce. Stir until smooth then stir in cheese until melted. Add ham, shallots and parsley, and season with salt and pepper.
4. Pour mixture into square tin to depth of about 1 inch. Smooth top and leave to cool. Cut into about 40 1-by-2-inch rectangular slices.
5. Heat oil in shallow skillet. Meanwhile, beat eggs lightly until frothy. Coat croquettes in flour, dip into egg then coat with breadcrumbs. Repeat for double-coating and fry until golden.

Baked Mashed Potatoes

Servings: 7

• 4 large baking potatoes
• 1 cup shredded Jarlsberg cheese
• 1 cup milk
• 1 container sour cream
• 1 cup butter
• salt
• fresh ground black pepper

1. Heat oven to 350° F.
2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to medium-low, cover and simmer until tender. Drain and transfer potatoes to flat bottom bowl and mash. Add cheese, milk, sour cream, butter, salt and pepper. Mash all ingredients with potatoes until smooth. Pour mixture into baking pan and cover with foil. Bake, 30 minutes, covered. Uncover potatoes during last 10 minutes to allow browning.

Cheese Fondue

Serves: 4

• 16 ounces Jarlsberg cheese
• 1 garlic clove
• 2 cups white wine
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 1 tablespoon kirsch (optional)
• 1/4 teaspoon white pepper
• salt, to taste
• nutmeg, to taste

1. Grate cheese, or cut into small cubes.
2. Rub inside of saucepan with garlic. Heat white wine and lemon juice on medium-low heat, but do not boil.
3. Meanwhile, mix flour and cheese in bowl. Slowly add cheese while stirring in remaining ingredients. If fondue is too thin, add more cheese. If fondue is too hard, add more wine.
4. Serve with crusty cubes of French or Italian bread, broccoli, cauliflowers, pepper strips, mushrooms, potatoes, asparagus spears or Granny Smith apple slices for dipping.

Variations: Substitute white wine with champagne, or add roasted garlic, fine herbs or bacon.

Jerusalem Artichokes Au Gratin

Servings: 4

• 2 cups Jerusalem artichokes
• 4 shallots
• 2 garlic cloves
• 1 1/3 cups creme fraiche
• salt, to taste
• pepper, to taste
• lemon juice, to taste
• 1 1/3 cups grated Jarlsberg cheese
• fresh herbs
• fresh ground black pepper

1. Heat oven to 400° F.
2. Peel artichokes and cut into approximately 1/4-inch slices. Cut shallots into wedges and finely chop garlic. In bowl, combine artichokes, shallots and garlic with creme fraiche, and add salt, pepper and lemon juice, to taste.
3. Spoon mixture into ovenproof dish and sprinkle grated cheese on top. Bake on center rack 30-40 minutes. Serve with fresh herbs and fresh ground black pepper.

Source: Jarlsberg Cheese

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(Family Features) Holiday gatherings call for an extra touch to make the celebrating special. Since many holiday festivities are centered on food, focus some attention on the refreshments for a simple way to upgrade your next holiday party.

From the presentation to the pairings, it’s easy to make an ordinary spread extraordinary this holiday season. Take this year’s event to the next level with these easy tips that bring the wow-factor to your gathering:

Make it look as pretty as it tastes. Even simple platters of crackers and cheese can feel extra special when presented on a pretty plate. If you’re serving food buffet style, use a colorful tablecloth and stack sturdy boxes of varying sizes underneath to serve as risers that create some visual interest for the spread. Incorporate seasonal decorations such as ornaments or sprigs of holly and poinsettia blooms. For a plated meal, a table-runner adds just the right pop of color and a tasteful centerpiece of candles or evergreen dressed with holiday trinkets elevates an everyday table.

Offer the perfect pairings. When planning your menu, consider the types of beverages you’ll serve along with the appetizers and dishes. When paired properly, food and cocktails complement one another, making the flavors more vibrant and the overall experience more impressive. A good starting place is cheese. Pair alpine-style cheese such as Roth Grand Cru with Riesling; creamy blue with gin; smoky blue with merlot; Havarti with pinot noir; Spanish-style such as Roth GranQueso with scotch; and Gouda with prosecco.

Enhance traditional favorites. Putting a fresh, elegant spin on the basics instantly elevates your menu and the overall experience for your guests. Even a staple like cheese can get some special dressing for the occasion. This recipe combines three rich, flavorful cheeses for a fondue that’s sure to delight guests.

Explore more ideas for exceptional holiday entertaining at rothcheese.com.

Culinary Education Center House Fondue

Cook time: 45 minutes
Servings: 6

• 3/4 pound Grand Cru Original, shredded
• 3/4 pound Grand Cru Reserve, shredded
• 1/2 pound Roth Fontina, shredded
• 16 ounces Pinot Grigio or other light- to medium-bodied white wine
• 1 loaf crusty artisan bread
• fresh apples, grapes and pears
• black and white pepper (optional)
• nutmeg (optional)

1. Combine cheeses and wine in ceramic fondue pot and stir to combine. Allow mixture to soak 15-30 minutes.
2. Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
3. Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.

Source: Roth Cheese

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Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
7. Do not allow children to tamper or play with the cylinder or grill.
8. Do not smoke while handling a propane cylinder.
9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

Spätzle Salad With Grilled Vegetables

Ingredients

• Canola oil for brushing grill
• 1/3 cup canola oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon German mustard
• 1 garlic clove, minced
• Sea salt and freshly ground pepper to taste
• 1 red pepper, cut in 1-inch pieces
• 1 green pepper, cut in 1-inch pieces
• 2 zucchini, cut in 1-inch pieces
• 1 eggplant, cut in 1-inch pieces
• 1 pound spätzle
• Fresh basil to garnish

Preparation

1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

Serves

Serves 6 to 8

Grilled Peaches and Lemon Loaf

Ingredients

• Canola oil for brushing grill
• 2 tablespoons canola oil
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cinnamon
• 4 fresh peaches, halved and pitted
• 1 lemon loaf cake sliced into 8 pieces*
• Dark German chocolate shavings
• Mint sprigs

Preparation

1. Heat grill on medium heat. Brush grill with canola oil.
2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.

Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients

• Canola oil for brushing grill
• 1 pound lean ground turkey
• 1 1/2 cups shredded German Emmentaler cheese, divided
• 1 cup German sauerkraut with wine, squeezed dry
• 1/4 cup plain breadcrumbs
• 1 egg white
• 2 tablespoons Bavarian mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 pretzel rolls or other sandwich rolls, split horizontally and toasted

Mustard Sauce

• 1/3 cup canola oil
• 1/4 cup German mustard
• 2 tablespoons sherry wine vinegar
• 2 tablespoons minced dried cranberries

Accompaniments

• German pickles, red onion rings, sliced tomatoes and lettuce leaves

Preparation

1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.

Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

1. Don’t smoke.
2. Maintain a healthy weight.
3. Engage in regular physical activity.
4. Eat a healthy diet.
5. Manage blood pressure.
6. Take charge of cholesterol.
7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken & Vegetable Chowder

Ingredients

• 1 tablespoon canola oil
• 1 large onion, minced (about 1 cup)
• 1 clove garlic, minced
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
• 1 cup nonfat milk
• 1 cup water
• 2 medium red potatoes, diced (about 2 cups)
• 1 large zucchini, diced (about 1 1/2 cups)
• 1 cup whole kernel corn
• 2 cups diced cooked chicken
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepard's Pie

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
• 1 1/4 cups water
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning, crushed
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 1 cup instant mashed potato flakes
• 1 cup fat free evaporated milk
• 1/4 cup shredded 2% milk Cheddar cheese

Preparation

1. Heat oven to 350°F.
2. Stir soup and 1/4 cup water in large bowl.
3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
5. Spoon chicken mixture into 2-quart round casserole.
6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.

Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 3/4 pounds skinless, boneless chicken breast halves
• 1 teaspoon minced garlic
• 4 green onions, minced (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
• 1/2 cup Pace® Picante Sauce
• 1/2 cup water
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup whole kernel corn
• 2 tablespoons chopped fresh cilantro leaves

Preparation

1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
4. Sprinkle with cilantro.

Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

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