rUEBEN SANDWICH

Ingredients 3 tablespoons Thousand Island Dressing 2 (1/2-inch-thick) slices rye bread 1 1/2 ounces sliced Gruyère or Swiss cheese 1 cup sauerkraut, drained and squeezed of excess moisture 4 (1/4-inch-thick) slices pastrami or corned beef (about 4 ounces) 1 tablespoon unsalted butter, softened Instructions 1. Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order. 2. Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich. . 3 Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.

"Food Of The Future," 40 Years In The Making

Summary: Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards. Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards. General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess. "A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes." The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities. Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol. Happy Birthday, Bac-Os! Italian Spinach and Mushroom Salad This seasonal salad for special gatherings has extra crunch and a burst of added flavor. 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry 1 package (8 oz.) sliced mushrooms 1 can (19 oz.) Progresso chick peas, drained and rinsed 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips 1/2 cup seasoned croutons 1/2 cup Italian dressing In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings. Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

Citrus Salmon Salad

What's the first thing that springs to mind when we say salad? Limp lettuce, cheerless cucumber, spring onions that have seen better days? Well not anymore… Banish boring, samey salads and come out shouting with this fresh and zesty delight - Citrus...

The Ultimate Thanksgiving Mashed Potatoes

  Mashed potatoes are the most popular Thanksgiving side dish. They are the one thing that everyone puts on their plate - which means that you need an exceptional recipe. My parents make the best most delicious, creamy, cheesy Thanksgiving...

Greek Spinach & Feta Pie (Spanakopita)

Greek Spinach & Feta Pie (Spanakopita) For the filling: 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped 3 Tbs. extra-virgin olive oil 1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped 2 cups crumbled feta cheese (10 oz.) 1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano 2 large eggs, lightly beaten 1/2 cup finely chopped fresh dill 1/3 cup finely chopped fresh flat-leaf parsley 1/4 tsp. freshly grated nutmeg Kosher or fine sea salt For the assembly: 1/3 cup extra-virgin olive oil for brushing; more as needed Eighteen 9x14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature 2 tsp. whole milk

Spinach, Mushroom Lasagna

Spinach, Mushroom Lasagna

5 lbs fresh spinach (stems removed) 1/2 cup unsalted butter. 1/2 cup of virgin olive oil. 3 cloves garlic (finely sliced) 1 lb ricotta cheese 2 tbsps Mrs. Dash 13/4 tsps ground black pepper (freshlyground) 3 lbs wild mushrooms (chanterelles, oyster, and shiitake, trimmed, cut into 1-inch pieces) 3/4 cup Madeira 1/2 cup flat leaf parsley (chopped) 41/2 cups milk 1/2 cup Whole Wheat flour 1/2 tsp ground nutmeg 1 cup pecorino romano cheese (grated) 2 lbs lasagna sheets (package fresh spinach)DIRECTIONS Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir. In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese. Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving. Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley. In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

Macaroni and cheese from scratch

1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded $ 1/4 teaspoon ground red pepper (optional) 1/2 (16-oz.) package elbow macaroni, cooked Preparation 1. WHISK FLOUR INTO BUTTER Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. 2. WHISK IN WARM MILK Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. 3. WHISK IN CHEESE Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.