Turkey and Stuffing Pie

3 cups prepared stuffing

2 cups cubed turkey

1 cup swiss cheese, shredded

3 eggs

1/2 cup milk

Press stuffing onto bottom and up sides of a well greased pie plate.  Top with turkey and cheese.  Beat eggs and milk.  Pour over cheese.  Bake at 350 for 35-40 minutes. 

Serves 8

Tuna Mushroom Casserole

1 pkg (12 oz) wide noodles, cooked

2 cans (6 oz each) tuna, drained

1 can mushrooms, drained

1 can cream of mushroom soup

1 1/3 cups milk

1/2 tsp salt

1/4 tsp pepper

1/2 cup crushed crackers

3 Tbsp melted butter

Paprika and thyme for garnish

In a large bowl, combine tuna, noodles, and mushrooms.  Combine soup, milk, salt, and pepper; pour over noodle mix and mix well.  Pour into greased 2 1/2 quart casserole dish.  Combine saltines and butter; sprinkle over noodles.  Bake at 350 for 35-45.  Garnish with paprika and thyme. 

Serves 6

Triple Chip Cookies

1 pouch chocolate chip cookie mix

1/2 cup butter, softened

1 egg

1/2 cup butterscotch chips

1/2 cup white vanilla baking chips

Heat oven to 375.  In large bowl, stir all ingredients until soft dough forms.  Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.  Bake 9-11 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.

Tomato Vegetable Stroganoff

1 pound hamburger, cooked

1 package Hamburger Helper Stroganoff

1 cup frozen cut green beans

1 cup hot water

1 cup milk

1 can Progresso Vegetable Classics Tomato Basil Soup

Stir into cooked beef:  sauce mix, beans, water, milk, and soup.  Heat to boiling.  Stir in uncooked pasta.  Reduce heat.  Cover and simmer for 15 minutes, stirring occasionally.

Tomato Tortellini Soup

2 cans (19 oz each) Progresso Vegetable Classics tomato basil soup

1 pkg (9 oz) refrigerated cheese filled tortellini

2 Tbsp grated Parmesan cheese

In saucepan, mix soup and tortellini.  Heat to boiling over medium-high heat, stirring occasionally.  Reduce heat; cover and simmer 4-5 minutes or until tortellini are desired doneness.  Sprinkle individual servings with Parmesan Cheese.

Tomato Soup with Cheese Tortellini

1 large onion, chopped

1 Tbsp butter

2 pounds plum tomatoes, seeded and quartered

3 cups chicken or vegetable broth

1 can (8 oz) tomato sauce

1 Tbsp minced fresh basil

1/4 tsp salt

Dash pepper

1 cup dried cheese tortellini

1/3 cup shredded Parmesan Cheese

In saucepan, sauté onion in butter until tender.  Add the tomatoes, broth, tomato sauce, basil, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Cool slightly.  Cook tortellini according to package directions; drain well and set aside.  In a blender, cover and process soup in batches until smooth.  Return to saucepan; add tortellini and heat through.  Garnish with Parmesan Cheese.

Serves 8

Tomato Basil Salad

4 large tomatoes, sliced

1 medium onion, thinly sliced

1/2 cup fresh basil leaves

1/2 cup shredded mozzarella cheese

1/2 cup sun dried tomato vinaigrette dressing

Arrange tomatoes, onion and basil on serving platter; sprinkle with cheese.  Drizzle with dressing.  Serve immediately.

Serves 4

Tomato and Cheese Pasta

1 cup uncooked pasta

1 onion, chopped

2 garlic cloves, minced

1 Tbsp olive oil

1 can Italian diced tomatoes

1/2 tsp basil

1/2 tsp oregano

1/4 tsp sugar

1/4 tsp pepper

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Cook pasta.  In a small saucepan, sauté onion and garlic in oil until tender.  Stir in the tomatoes, basil, oregano, sugar, and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Drain pasta.  Stir into saucepan.  Transfer to a greased 1 quart baking dish.  Top with cheeses.  Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.

Tomato and Beef Soup

2 cans beef broth

2 celery ribs, chopped

2 carrots, sliced

1 onion, chopped

2 garlic cloves

1 can (46 oz) V8 juice

1 can Italian diced tomatoes

1 can (6 oz) Italian tomato paste

2 Tbsp sugar

1 Tbsp oregano

1 1/2 tsp beef bouillon

1 1/2 tsp pepper

1/2 tsp basil

1/4 tsp garlic powder

2 cups cooked hamburger meat

2 cups pasta, cooked

Combine broth, celery, carrots, onion, and garlic.  Boil.  Cover and simmer 5-7 minutes.  Stir in V8 juice, diced tomatoes, tomato paste, sugar, oregano, bouillon, pepper, basil, and garlic powder.  Cover and simmer 10 minutes.  Add hamburger meat and pasta.  Heat through.

Three Onion Spread

2 Tbsp olive oil

1 large sweet onion, chopped

1/2 large red onion, chopped

1 Tbsp chopped fresh parsley

1 container (8 oz) chives and onion cream cheese spread

Assorted crackers and breadsticks

In skillet, heat oil.  Cook onions in oil about 5 minutes, stirring occasionally, until tender.  Stir in parsley and cream cheese spread until smooth.  Spoon into serving dish.  Serve warm or cold with crackers.

Serves 12