Mini Meat Loaves

Individual meat loaves bake faster than one big loaf. And kids will love having their own little loaf! Prep Time: 20 min Total Time: 1 hour 5 min Makes: 6 servings

1/4	cup milk
1	egg
1	pound lean ground beef
1/4	cup Progresso® dry bread crumbs (any flavor)
1	package (0.4 ounce) ranch dressing mix
1	tablespoon Worcestershire sauce
	Strips of cheese, if desired

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Total Time: 30 min

1.	Heat oven to 350ºF.
2.	Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.
3.	Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.)
4.	Decorate with strips of cheese. Let stand 5 minutes.

30-Minute Mini Meat Loaves

Slash the bake time of meat loaf when you make mini-loaves. Meat loaf is now doable for weeknights! Prep Time: 10 min Total Time: 30 min Makes: 6 servings (2 loaves each)

1/2	cup ketchup
2	tablespoons packed brown sugar
1	lb lean (at least 80%) ground beef
1/2	lb ground pork
1/2	cup Original milk
1/4	teaspoon pepper
1	small onion, finely chopped (1/4 cup)
1	egg

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Total Time: 35 min

1.	Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2.	Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3.	Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
High Altitude (3500-6500 ft): No change.

Savory Meat Loaf

A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be! Prep Time: 20 min Total Time: 1 hour 35 min Makes: 6 servings

1 1/2	pounds lean ground beef
1	cup milk
1	tablespoon Worcestershire sauce
1	teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2	teaspoon salt
1/2	teaspoon ground mustard
1/4	teaspoon pepper
1	garlic clove, finely chopped or 1/8 teaspoon garlic powder
1	egg
3	slices bread, torn into small pieces
1	small onion, chopped (1/4 cup)
1/2	cup ketchup, chili sauce or barbecue sauce

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Total Time: 1 hour 25 min

1.	Heat oven to 350°F.
2.	Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3.	Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Loaded au Gratin Potatoes

Like to add your own touches to a box mix? Try this deliciously loaded version of boxed potatoes. Prep Time: 15 min Total Time: 50 min Makes: 8 servings (1/2 cup each)

Potatoes
1	au gratin potatoes
2	cups boiling water
1	cup half-and-half
2	tablespoons butter
6	slices bacon, cooked, crumbled
1	cup shredded Monterey Jack cheese (4 oz)
1/4	cup sliced green onions (4 medium)
1/4	tsp coarse ground black pepper
Topping
1/2	cup Progresso® plain bread crumbs
2	tablespoons butter, melted
1	tablespoon chopped fresh parsley

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Total Time: 1 hour 35 min

1.	Heat oven to 375°F. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in remaining potato ingredients.
2.	Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Cheesy Fiesta Pie

You invite the friends. The flavorful fiesta is here! Prep Time: 15 min Total Time: 1 hour 35 min Makes: 6 servings

1	Seasoned Skillets® hash brown potatoes
4	cups very hot water
2	tablespoons margarine, butter or spread, melted
1	egg, slightly beaten
2	cups shredded Colby-Monterey Jack cheese (8 ounces)
2	small jalapeño chiles, seeded and finely chopped
1	small red bell pepper, finely chopped (1/2 cup)
2	tablespoons Gold Medal® all-purpose flour
1/2	teaspoon salt
2	eggs
2/3	cup milk
	Shredded lettuce, if desired
	Sour cream, if desired
	Sliced chile peppers, if desired

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Total Time: 20 min

1.	Heat oven to 375ºF. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes.
2.	Reduce oven temperature to 350ºF. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture.
3.	Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers.

Streusel-Topped Squash

A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish. Prep Time: 20 min Total Time: 1 hour 5 min Makes: 8 servings (1/2 cup each)

1	butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)
1/4	cup water
1/2	teaspoon salt
1/3	cup Gold Medal® all-purpose flour
1/4	cup packed brown sugar
1/4	cup chopped pecans
2	tablespoons butter or margarine, softened
1/2	teaspoon pumpkin pie spice

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Total Time: 8 hours 20 min

1.	Heat oven to 350ºF. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
2.	Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
3.	Bake uncovered 40 to 45 minutes or until streusel is brown.
High Altitude (3500-6500 ft): No change.

Classic Baked Corn Pudding

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings. Prep Time: 20 min Total Time: 1 hour 35 min Makes: 16 servings (1/2 cup each)

1/2	cup butter or margarine
1	small onion, chopped (1/4 cup)
1/2	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
1/2	teaspoon pepper
4	cups milk (1 quart)
6	eggs, slightly beaten
2	cups shredded Cheddar cheese (8 oz)
2	bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2	cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4	cup Progresso® plain bread crumbs
3	tablespoons butter or margarine, melted

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1.	Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2.	In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3.	In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4.	Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
High Altitude (3500-6500 ft): Use 3/4 cup flour.

West African Peanut-Chicken Stew

1	lb boneless skinless chicken breasts (about 4)
1	Chicken Helper® jambalaya
2	tablespoons vegetable oil
2 1/2	cups hot water
1	can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2	lb sliced fully cooked Polish or kielbasa sausage, if desired
2	tablespoons peanut butter

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1.	Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2.	Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3.	Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
High Altitude (3500-6500 ft): Increase water to 2 3/4 cups.