World Famous Recipes

Cinnamon Apple Cake
The cream cheese in the batter gives the cake a lot of moisture. Because it’s so tender, use a serrated knife for cutting.

1-3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 tsp. vanilla extract
3/4 cup (two 3 oz. pkg.) Neufchatel fat-free cream cheese, softened
2 large eggs
1-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preheat oven to 350° F.

Beat 1-1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well blended (about 4 minutes).

Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter.

Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° F., for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan; just reduce the cooking time by 5 minutes.

Yield: 12 servings.

Grilled Antipasto Vegetables

Ingredients
4 red bell peppers, halved and seeded
4 red onions, each peeled and cut into 6 wedges
enough cooking spray
2 tsp. olive oil
6 (4″) portobello caps
2 lb. asparagus
1/3 cup chili-garlic vinaigrette

Directions
Prepare grill. Coat bell peppers and onions with cooking
spray. Place bell peppers and onions on grill rack coated with
cooking spray; grill 15 minutes or until peppers are blackened,
turning occasionally. Place peppers in a zip-top plastic bag; seal.
Let stand 15 minutes. Chop onions into 1″ pieces; place in a large
bowl. Peel and slice peppers into 1/2″ strips; add to onions.

Combine oil, mushrooms and asparagus; toss well to coat. Place
mushrooms and asparagus on grill rack; grill 3 minutes on each side or
until tender. Chop mushrooms into 1″ pieces; add to onion mixture.
Slice asparagus diagonally into 1-1/2″ pieces; add to onion mixture.
Note: Store cooked vegetables in refrigerator for up to 3 days.
Makes 11 cups (serving size: 1 cup).

Macaroni Casserole

Ingredients:
1 (8 oz.) box Macaroni cooked and drained
1 can Cream of Mushroom Soup
1/4 C. chopped Pimento
1/4 C. chopped Green Pepper
1/4 C. chopped Onion
1/2 C. Mayonnaise
1/2 lb. Cheddar Cheese (grated)

Preparation: Heat mushroom soup, add pimento, green pepper, onion,
and mayonnaise. Mix well. In casserole dish layer macaroni, sauce
then cheese until all is used up. Top with grated cheese. Bake at 350-degree oven for 25 minutes.

Turkey Barley Vegetable Soup

This hearty soup features leftover turkey, barley and vegetables.

Cooking Method: Boil-Simmer
Prep Time: 30
Cooking Time: 20-30 minutes

Makes: 8 servings (about 1-1/2 cups each)

Ingredients
4 cans (14.5 ounce each) Butterball® Chicken Broth
1 cup thinly sliced celery
1 medium onion, chopped (about 1/2 cup)
1/2 cup quick cook barley
4 cups shredded coleslaw mix
2 cups chopped leftover cooked Butterball® Turkey Breast
1 can (14.5 ounce) Hunt’s® Petite Diced Tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon salt

Directions

Bring broth to a boil in large saucepan over medium-high heat. Add celery, onion and barley. Reduce heat to low. Simmer uncovered 10 minutes, or until barley is tender. Stir in coleslaw mix, turkey, tomatoes, thyme and salt. Simmer 10 minutes, stirring occasionally.
Cooking Instructions

Substitute 1 package (10 ounces) Butterball® Oven Roasted Turkey Breast Strips for leftover turkey and omit salt.

Idaho Potato Breakfast Scramble

Yield: 4 servings

INGREDIENTS:
4 strips turkey bacon
1 bunch green onions, chopped (including green tops)
8 eggs
1 1/2 cups skim milk
1/8 teaspoon garlic powder
1 cup instant mashed Idaho Potato flakes
Salt and pepper to taste
DIRECTIONS:

Prepare grill or campfire fitted with cooking rack. In a large, heavy skillet, cook bacon until crisp; remove and drain on paper towels. Pour off all but about 1 tablespoon of the bacon fat.
Add onions to the skillet and cook until soft, about 2 minutes. Add eggs and stir to scramble, about 2 minutes.
Add the milk and cook, stirring, until very hot but not boiling. Add instant mashed potatoes and stir until desired consistency. For a thicker mixture add more instant mashed potatoes. Season to taste with salt and pepper. Serve with crumbled bacon on top.