1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened

Directions:
Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.

This recipe for Four Cheese Macaroni serves/makes 4.

3 cups water
1 cup red lenti’s
3 cloves garlic, crushed
2 tsp ginger, minced
1 jalapeno, seeds removed and finely minced
1 tsp ground cumin
1/4 tsp tumeric
1/2 cup lite or regular coconut milk
1 tbs chopped cilantro
salt and pepper, to taste

Combine lentils and water, bring to a boil, then reduce heat to simmer. Cook about 20 min until lentils are mushy. While lentils are cooking, combine garlic, ginger, cumin and tumeric. When lentils are mushy, add garlic combination. Cook for about 3 min. Add coconut milk and cilantro, cook for 1 more min, add salt and pepper to taste, then serve.

4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese

Lightly toast bread.

In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned.
Serve warm.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings

INGREDIENTS
10 ounces fresh mushrooms, coarsely chopped
1/4 cup finely chopped onion
1/4 cup butter
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces shredded sharp Cheddar cheese
1 (8 ounce) container herb and garlic flavored cream cheese, softened
4 eggs
1 dash hot pepper sauce
1 cup cooked ham, diced
1 tablespoon chopped fresh parsley

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C.)
In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper.

Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms.

In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.

4 skinless salmon fillets, 3-5 ounces each
2 Tbs kosher or sea salt
1/2 cup sake or white wine
Vegetable oil for grill

Place salmon on plate. Sprinkle both sides with salt.
Cover; re-frigerate 1-2 hours. Rinse salmon under cold
water; pat dry. Transfer salmon to bowl. Cover with sake,
turning salmon to coat. Cover; refrigerate 30-60 minutes,
turning once.

Heat grill to high. Drain salmon; pat dry with paper
towels. Oil grill with vegetable oil. Sear salmon over
direct heat, 3-4 minutes. Transfer fish to indirect heat;
cook until salmon is cooked through, 4-7 minutes.

Yield: 4 servings

Notes: Your favorite marinade could be used in place of
the wine. Even veteran chefs acknowledge that salmon
cooked on a grill tends to stick, even if the grate is
oiled first. So be prepared.

Blue cheese, jalapeño and Swiss cheese round out these huge grilled burgers.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 4 servings

INGREDIENTS
2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split

DIRECTIONS
Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.

Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

3/4 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup diced red bell pepper
1/2 tsp. curry powder
1 garlic clove, minced
1 lb. lump crab meat, shells removed
1/3 cup low fat mayonnaise OR Miracle Whip salad dressing
3 TB minced fresh cilantro
2 TB chopped fresh mint
2 TB fresh lime juice
1 TB low-sodium soy sauce
2 large egg whites
10 TB (2/3 cup) dry bread crumbs, divided
4 teaspoons vegetable oil
Lime wedges

Heat a large nonstick skillet over medium high heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crab meat; set
aside.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons bread crumbs. Divide mixture
into 8 (3/4 inch thick) patties.

Dredge patties in 3 tablespoons bread crumbs.

Heat oil in pan over medium high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.

Yield: 8 servings (serving size: 1 patty)

1/2 lb cooked chicken breast cut into 1/4″ strips
1 small onion, chopped
4 hard boiled egg whites
6 cups favorite lettuce, torn into bite size pieces
1 small carrot, diced
1 tomato cut into bite size pieces
honey dijon salad dressing

Toss ingredients in salad dressing.

1 cup Bisquick Heart SmartT mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired

1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet.
In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

High Altitude (3500-6500 ft):
Increase broth to 1/2 cup.

2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (1 lb) Green Giant® frozen mixed vegetables
2 cups Bisquick Heart SmartT mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk

1. Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13×9-inch pan.
2. In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
3. Bake about 30 minutes or until light brown.

High Altitude (3500-6500 ft):
Heat oven to 400°F (375°F for glass pan). Boil and stir soup mixture 3
minutes. Bake 35 to 40 minutes.