HAPPY FLAG DAY

CAKE MIX AND SODA CAKES

I have tried some cakes like this and they are pretty good.

Click on picture to enlarge for easier reading.

KRAFT'S EASY TACO SALAD

This is a quick and easy recipe I received from Kraft Foods a few years ago.

1 lb ground beef
1/3 of pkg (12-oz size) Kraft Sizzling Salads Southwest Chicken Dinner Kit
6 cups mixed salad greens
1 cup grape tomatoes, halved
1 cup finely shredded Mexican-style cheese

Brown meat in large skillet; drain. Add 1/4 cup KRAFT SIZZLING SALADS Zesty Fajita Cooking Sauce; cook and stir on low heat 1 min. or until meat is evenly coated.

Place greens on platter; top with meat, tomatoes and cheese. Drizzle with 1/4 cup KRAFT SIZZLING SALADS Barbecue Ranch Dressing. Serve with additional 1/4 cup dressing.

Note: Both the KRAFT SIZZLING SALADS Cooking Sauce and Dressing are components of the KRAFT SIZZLING SALADS Entree Salad Kit. Look for the kit in the salad dressing section of your grocery store.

HOMEMADE WHITE CASTLE SLIDERS

Being from Southern Indiana I grew up enjoying White Castle Hamburgers. Having lived in 5 states, I miss my White Castles. This recipe from the Favorite Family Recipes blog is a good substitute. For you fellow wanderers who miss your White Castles, give this recipe a try.

Ingredients

• 1½ pounds hamburger
• 1 package Lipton onion soup mix
• 1 tablespoon peanut butter (yes, peanut butter.. trust me)
• ½ cup milk
• 1 onion, finely chopped
• Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
• Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)

Instructions

1. In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
2. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
3. Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
4. Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
5. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

HERBED CHICKEN AND TOMATOES

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8 ounces pasta, such as spaghetti or linguine

1 1/2 teaspoons McCormick Gourmet™ Basil, Mediterranean

1 1/2 teaspoons McCormick Gourmet™ Garlic Powder, California

1 teaspoon McCormick Gourmet™ Rosemary, Crushed

3 tablespoons flour, divided

1 1/2 pounds thin-sliced boneless skinless chicken breasts

2 to 3 tablespoons vegetable oil, divided

1 small onion, finely chopped

1 can (14 1/2 ounces) petite diced tomatoes, drained

1 1/2 cups Kitchen Basics® Unsalted Chicken Stock

2 tablespoons fat free half-and-half

Directions

1. Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
3. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and –half. Return chicken to skillet; cook until heated through. Serve with pasta.
4. Note: This is a recipe from McCormick Gourmet
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THE VERY BEST SALISBURY STEAK

Several friends have shared this recipe with me saying it is the best. You can judge for yourself.

1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
Courtesy of food.com