What's for Dinner Tonight?

You know the situation: your kids ask "What's for dinner tonight, Mom?" and you're too busy to think about it or just out of ideas. I have an easy solution for you. I'm Cindy Ayers from the Campbell's Kitchen and I'd like to invite you to try our Campbell's Meal-mail® online recipe service. 

We'll send you meal ideas--and a complete shopping list--either weekly or daily (you choose). Your family will LOVE these delicious dinners--and you'll love them because they're so easy to make and clean up! To sign up, visit us today:
http://www.campbellkitchen.com/mealmail/default.cfm

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A Complete Meal In Minutes

The complete-meal menu here is made up of family favorites from three great cooks. You can have everything ready to serve in about 30 minutes.

MEXICAN RICE

1-1/2 cups water
1 cup salsa
2 chicken bouillon cubes
2 cups uncooked instant rice

In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand 6-8 minutes or until liquid is absorbed. Fluff with a fork. Yield: 6-8 servings.

QUICK TACO PLATTER

2 pounds ground beef
2 cans (15 ounces each) tomato sauce
2 envelopes taco seasoning mix
Tortilla or corn chips
Shredded lettuce, chopped tomato, chopped onion and shredded cheddar cheese

In a skillet, cook the beef until browned; drain. Stir in tomato sauce and taco seasoning; simmer for 15 minutes, stirring occasionally. Cover a serving platter with chips; top with lettuce. Layer with beef mixture, tomato, onion and cheese. Yield: 6-8 servings.

CHOCOLATE ICEBOX COOKIES

2 cups (12 ounces) semisweet chocolate chips, melted
4 cups cornflakes, crushed
1/2 cup chopped dates
1/2 cup chopped pecans

Combine all ingredients in a large bowl. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Chill until firm, about 15-20 minutes. Yield: about 4 dozen.

To view a photo of these recipes, click here.

$$firstnamespace-space$$Check out the Cooking Expo Web site...it's been updated with lots of new information!

IF YOU like your food seasoned with a hearty helping of fun, plan to join us this fall for Taste of Home's Cooking Expo in Milwaukee, Wisconsin. Mark your calendars now for this exciting first-time event to be held Oct. 18-19 at the Midwest Express Center in downtown Milwaukee.

For more information, visit the Cooking Expo Web site at http://www.tasteofhomecookingexpo.com

What I Add to Make It Special

WANT TO turn "ho-hum" foods into dishes that'll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Brightened Breakfast. Relates Judi B. of Reinholds, Pennsylvania, "My children gobble up scrambled eggs when I add a pinch of curry powder."

"For extra-crunchy French toast, coat each slice of bread with finely rolled cornflake crumbs after dipping in the egg mixture," instructs Betty P. of El Cajon, California.

Marvelous Meat. "I add about 1 teaspoon of fennel seed to 1 pound of ground turkey as I brown it," reveals Carolyn A. of Golden Valley, Minnesota. "It makes the turkey taste like sausage, which is great in lasagna and spaghetti."

Says Ann M. of Lynchburg, Virginia, "Folks will go 'hog-wild' over your baked pork chops when you dip them in bottled French dressing before coating them with crumbs or flour."

Pleasing Pies. "To add a spark to my rhubarb pie, I add grated orange peel," says Florence V. of Story City, Iowa.

"Fresh lamb chops are a real treat for us," says Ruth A. of Leavenworth, Washington. "This is how I always fix them."

MUSHROOM LAMB CHOPS

6 blade lamb chops (about 3 pounds)
1 tablespoon olive or vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green onions
1 can (10-1/2 ounces) beef consomme, undiluted
3 tablespoons all-purpose flour
1/4 cup water
1 can (4 ounces) button mushrooms, drained
1 tablespoon minced fresh parsley
Hot cooked noodles

In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender. Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles. Yield: 6 servings.

Kitchen Sink Concerts

"As I stand at my kitchen sink, I remember washing dishes and singing with my sister, Marsha," says Sharon B. of Provo, Utah. "The time moved so quickly while she washed and I dried.

"She sang alto, and I sang soprano, and we rehearsed many tunes over that sink.

Looking for Lighter Fare?

When this colorful layered dish goes on a buffet, it's a real eye-catcher, says Lori C. of Pasadena, Maryland

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LAYERED SPINACH SALAD

1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1 bottle (8 ounces) low-fat ranch salad dressing
8 bacon strips, cooked and crumbled, optional

Cook tortellini according to package directions. Drain and rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top; sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour. Yield: 10 servings. Diabetic Exchanges: One 1-cup serving (prepared with low-fat salad dressing and without bacon) equals 1 starch, 1 vegetable, 1 fat; also, 159 calories, 350 mg sodium, 14 mg cholesterol, 16 gm carbohydrate. 6 gm Protein. 8 gm fat.

To view a photo of these recipes, click here.

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