Issue No. 41
October/November 2011
Appetizers
Desserts or Baked Goods
Buckeyes
Chapel Squares
Danish Kleiner
Online Extra Double-Crust Pie Dough
Grated Bread and Chocolate Cake
Honey-Wheat Dinner Rolls
Maple Walnut Cake
Mom's Gone with the Wind Heavenly Pie
Sweet Potato Sonker
Online Extra Yellow Layer Cake
Main Courses
Beef Tenderloin with Parmesan Risotto
Braised Beef Short Ribs
Chicken, Artichoke, and Spinach Calzone
Green Bay Booyah
Make-Ahead Roast Turkey and Gravy
Meatloaf with Mushroom Gravy
Mexican Steak Tips with Crispy Potatoes
Potato-Crusted Halibut with Tartar Sauce
Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce
Reduced-Fat Chicken Tetrazzini
Sesame Chicken with Broccoli and Red Pepper
Skillet Penne with Olives and Capers
Online Extra Slow-Cooker Holiday Glazed Ham
Online Extra Smoky Indoor Ribs
Spiced Chicken with Couscous
Other
Side Dishes
Back-To-Basics Bread Stuffing
Bacon-Ranch Potato Tots
Cheesy Scalloped Potatoes for Two
Creamy Root Vegetable Soup
Crispy Potato Tots
Green Beans with Apples, Pecans, and Rosemary
Green Beans with Browned Butter, Hazelnuts, and Sage
Green Beans with Caramelized Onions and Bacon
Green Beans with Cranberries, Walnuts, and Blue Cheese
Lotsa Tots
Mixed Vegetables with Instant Cream Sauce
Parmesan-Rosemary Potato Tots
Sautéed Green Beans
Southwestern Potato Tots
