From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Makes:

Ingredients
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter

Directions
1. In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

From: Bread World
Prep Time: 20 minutes
Bake Time: 30 minutes
Makes:

Meat Ingredients
1 pound ground beef
1/2 cup diced onion, fresh or frozen
1/4 teaspoon salt
1/8 teaspoon fine grind black pepper

Batter Ingredients
Cooking Spray
1-3/4 cups all-purpose flour
2 envelopes Fleischmann’s RapidRise Yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120° to 130°F)
2 tablespoons corn oil

Topping Ingredients
1/3 cup Thousand Island salad dressing
8 pickle slices 0r 1-1/2 tablespoons relish
ketchup and mustard, to taste
6 slices American cheese
1/2 teaspoon sesame seeds (optional)

Directions
1. Brown ground beef over medium-high heat, breaking up beef with a spoon as it cooks. Add onion, salt and pepper; cook until almost tender (about 3 to 4 minutes). Remove from heat; drain if necessary.

2. Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate while meat browns.

3. Top batter with salad dressing, followed by the cooked meat mixture; spread evenly over surface of dough. Layer with pickles, ketchup, mustard and cheese slices. Sprinkle with sesame seeds, if desired.

4. Bake by placing in a COLD oven; turn oven to 350°F. Bake for 30 minutes or until done.

Ingredients
1-1/2 doz. eggs, hard boiled
1 can tuna
1 dash salt
1 dash pepper
3 Tbs. salad dressing
2 tsp. mustard
Chopped onion to taste

Directions
1. Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture. Serve.

Ingredients
1 can (14.5 oz) organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted

Directions
1. In medium bowl, mix tomatoes, basil, olive oil and garlic.

2. Spoon mixture onto toasted bread slices. Serve immediately.

Ingredients
1 large clove garlic, cut in half
1 c. Chablis or other dry white wine
1 can cheddar cheese soup
1 lb. natural Swiss cheese, cubed or shredded
3 Tbsp. cornstarch
French or Italian bread cubes

Directions
1. Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. In fondue pot, simmer wine. Blend in soup. Combine cheese and cornstarch; stir into soup mixture. Heat until cheese melts; stir now and then. Spear bread with fondue fork and dip into fondue.

Ingredients
2 fresh, frozen or homemade pizza doughs (12-inch pizza size)
2 Tbs. extra-virgin olive oil
2 lg. cloves garlic, minced
1 C. carrots, cut into 1/2-inch chunks
1 C. asparagus, cut into 1/2-inch chunks
1 C. frozen peas
1 15-oz. container low-fat ricotta cheese
1/2 C. provolone cheese, shredded
2 Tbs. fresh basil, finely chopped
2 Tbs. fresh parsley, finely chopped
1/4 tsp. seasoned salt
1/4 tsp. cayenne pepper
2-3 Tbs. egg substitute, thawed

Directions
1. In a large non-stick skillet, heat olive oil over medium-high heat. Add carrots and saute for 4 minutes. Add garlic and asparagus and continue cooking for 3 minutes. Remove from heat and let cool slightly. Preheat oven to 425 degrees. Lightly coat 2 large baking sheets with cooking spray. In a large bowl, combine peas, ricotta cheese, provolone cheese, basil, parsley, salt and cayenne pepper. Stir in cooled vegetables; set aside.

2. Cut each pizza dough into 4 equal pieces. working with 1 piece of dough at a time, roll each piece out to a 7-inch round with a lightly floured rolling pin on a lightly floured work surface. Place about 1/2 cup vegetable mixture on lower third of dough. Brush edge of dough lightly with water. Bring top of round over filling to meet edge of dough. Press with fingertips to seal. Then press again with tines of a floured fork. Repeat with remaining dough and filling. (This step may also be done with a commercial press). Lift calzones with a wide spatula and place on prepared baking sheet. Cut 2 small 1/2-inch slits on top of each calzone to allow steam to escape. Brush thoroughly with egg substitute. Bake 12-15 minutes or until golden brown. Serve warm or at room temperature

Note: You may make smaller pieces to serve as appetizers.

Ingredients
2 8 oz. pkg. cream cheese, softened
1/2 C. cocktail sauce
Juice of 1/2 lemon
2 cans shrimp, not drained, finely shredded with fingers
1/2 C. mozzarella cheese, shredded
2 stalks celery, finely chopped
4-5 green onions, finely chopped
6-8 10″ flour tortillas
1-1 1/2 C. additional cocktail sauce, for dipping

Directions
1. Microwave the cream cheese in a medium glass bowl, for 30-45 seconds, depending on the wattage of your microwave. Mix the cream cheese, cocktail sauce, and lemon together, until well-blended. Stir in shrimp, Mozzarella cheese, celery, and green onions. Mix well. Spread about 1/2 C. of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight, for flavors to meld. Slice rolls into 1/2″ pieces, using a serrated knife and wiping often while cutting. Arrange on a serving dish, along with a bowl of cocktail sauce, for dipping.

From: Betty Crocker
Prep Time: 20 minutes
Total Time: 45 minutes
Makes:

Ingredients
3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1-1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Directions
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2×10 1/2x2x1 inch.

2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Ingredients
5 ounces almonds
1/2 (8 ounce) package cream cheese, softened
1 (3 ounce) package Roquefort cheese
1 1/2 tablespoons heavy cream
1/4 pound seedless red grapes
1/4 pound seedless green grapes

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. Place almonds in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.

3. In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.

4. In a medium bowl, whip together cream cheese, Roquefort cheese and heavy cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.

5. Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.