Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
Ramen is not just for college students anymore. These crispy noodles have moved to the potluck circuit with an East-West mix of sweet-tangy crunch. Definitely an A-plus.
Mustard, maple-flavored syrup and cloves team up to make a flavorful basting sauce for a baked ham. In addition, it serves as the perfect base for a tangy pear-currant chutney to serve alongside the ham.
You think they won't eat vegetables...think again. This hearty and satisfying dish features a colorful vegetable combination stirred into a savory cream sauce, topped with Swiss cheese and fried onion rings. It's delicious!
They may look as cute as holiday chocolates, but these mini cheese balls are made for those of us who love a little cayenne and sharp Cheddar on our party plate.
This RITZ "Bruschetta" recipe contains ritz ritz crackers, kraft shredded mozzarella cheese, di giorno shredded parmesan cheese, kraft zesty italian dressing, plum tomatoes and more.
