Roll up bites of this spicy Thai turkey salad in crunchy cabbage leaves for a super-flavorful light meal or appetizer. Increase the sambal oelek to 2 teaspoons if you like a little more heat.
Pork shoulder roast needs long, slow heat to get tender, and this one, topped with a rich apple gravy, is especially succulent. The dish is delicious with cheesy mashed potatoes and a big green salad.
This Ham and Swiss Dijon Melt recipe contains whole wheat sandwich roll, kraft swiss cheese, tomato slices, grey poupon dijon mustard, oscar mayer deli fresh thick carved virginia brand ham.
This PHILADELPHIA Cucumber and Herb Dip recipe contains philadelphia cream cheese, kraft shredded swiss cheese, cucumber, fresh garlic, lemon juice and more.
This Fiesta Baked Cheese Dip recipe contains philadelphia cream cheese, kraft mexican style finely shredded four cheese, chopped green chiles, ground red pepper, breakstone's or knudsen sour cream.
This Layered Pico De Gallo Dip recipe contains pico de gallo, philadelphia cream cheese, avocado, radishes, kraft mexican style finely shredded four cheese.
This Breadless Turkey BLT recipe contains iceberg lettuce, oscar mayer smoked turkey breast, oscar mayer bacon pieces, kraft 2% milk, tomatoes and more.
This Grilled Pork Loin with Pineapple Salsa recipe contains pork loin roast, kraft italian dressing, fresh pineapple, red pepper, ground allspice and more.
This Bristol Bay Smoked Salmon Snacks recipe contains kraft shredded sharp cheddar cheese, philadelphia cream cheese, smoked salmon, green onions, won ton wrappers.
This Chicken and Roasted Red Pepper Skewers recipe contains boneless skinless chicken breasts, roasted red pepper, paprika, clove garlic, kraft real mayo mayonnaise.
This Apple and Cheddar Empanadas recipe contains kraft shredded cheddar cheese, brown sugar, granulated sugar, granny smith apple, cool whip whipped topping and more.
This Pineapple Mango Shrimp recipe contains raw shrimp, pineapple chunks, mango, kool-aid orange flavor sugar-sweetened soft drink mix, kraft zesty italian dressing and more.
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.Or serve with Quinoa with Toasted Pine Nuts and Celery and Parsley Salad.
Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon