Tortellini Salad

1 package Buitoni cheese tortellini 

1 jar Marzetti Sweet Italian Dressing- keep an extra jar handy if you are making this recipe ahead of time

1/2 English cucumber, diced 

1 red pepper, diced 

8-16 oz cubes colby jack cheese cubes 

2 cooked chicken breasts, diced 

Olive oil to coat pasta 

Cook tortellini to package directions and drain pasta. Toss with olive oil and allow to cool in fridge. Once cool, mix all ingredients. Store in fridge until serving time. If serving at a later date, the pasta will absorb the extra moisture from the dressing, so you may need to add an additional 1/4 cup of Sweet Italian dressing at the time of service and re-stir the salad for uniformity.

Bacon Colby Lasagna

2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups shredded Colby cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.
Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice.
Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Barbecued Lasagna

1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) 4% cottage cheese
1 egg

In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting. Yield: 8 servings.

Pineapple Ham Loaf

2 eggs
1/2 cup milk
1 cup finely crushed saltines
1/4 teaspoon pepper
1 1/2 pounds cooked ham, ground
1 pound ground pork
SAUCE:
1 cup packed brown sugar
1 teaspoon prepared mustard
1/3 cup vinegar
1/4 cup water
1 (8 ounce) can crushed pineapple, undrained

In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350 degrees F until thermometer registers 170 degrees F, about 1-1/2 hours, basting frequently.

Mahogany Chicken Wings

6-7 lbs. chicken wings
1 1/2 c. soy sauce
1 1/4 c. hoisin sauce
3/4 c. Chinese plum sauce or Chinese duck sauce
6 lg. cloves garlic, minced
18 scallions, chopped very fine
3/4 c. dry sherry
1/2 c. honey
3/4 c. vinegar

Disjoint wings (save tips for soup). Combine all ingredients in large saucepan (3 quart or larger). Bring to a boil and simmer for 5 minutes. Cool. Let wings marinate in the sauce overnight. Preheat oven to 375 degrees. Cook for 1 - 1 1/2 hours, turning and basting often. Use a greased, shallow baking pan lined with foil, as the sauce is very sticky.

Pork Chops with Sweet & Sour Cider Glaze

2 (1-inch-thick) pork rib chops (1 lb total)
1 tablespoon olive oil
1 cup apple cider
1 1/2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon mustard seeds

Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.

Taste of Home Reuben Casserole

5 cups uncooked egg noodles
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup chopped onion
3 tablespoons prepared mustard
3/4 pound sliced deli corned beef, chopped
2 cups (8 ounces) shredded Swiss cheese
2 slices day-old light rye bread
2 tablespoons butter, melted

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 5 servings.