6 ounces feta cheese, crumbled
4 ounces cream cheese
1 egg, beaten
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill, or 1 tsp dried
8 sheets packaged phyllo dough
1/2 cup butter
Preparation:
Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat.

Preheat the oven to 375 degrees F.

Mix the feta and cream cheese with the egg, parsley, and dill and set aside.

Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1-1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled.

Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky.

Cylinders, frozen unbaked, can go directly from the freezer into a preheated 375-degree F oven to make an instant hors d'oeuvre.

( if you don't like Feta Cheese you can sub. it with dry cottage cheese.)You can also use a well seasoned ground meat mixture, with lots of pepper, if you don't want to use the cheese recipe.

1 package (16 ounces) uncooked penne pasta

1 cup fat-free milk

1/4 cup butter or margarine

2 envelopes (1 ounce each) ranch salad dressing mix

1 teaspoon garlic salt

1 teaspoon lemon-pepper seasoning

1 teaspoon garlic pepper*

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

1 cup (8 ounces) reduced-fat sour cream

2 cups cubed fully cooked ham

1/2 cup crushed saltines (about 15 crackers)

1/4 cup shredded Parmesan cheese

DIRECTIONS
Cook pasta according to package directions; drain. In a Dutch oven, combine the next seven ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended. Add the ham, cracker crumbs and pasta; cook and stir until heated through.

1 small head cabbage chopped
1 pound lean ground sirloin
1 cup chopped white onion
1/2 cup raw rice
1 can tomato soup
1 soup can water

Brown sirloin and onion in an oven proof dish, then drain well. Mix in rice and place cabbage over it. Pour mixture of tomato soup and water over the top then cover with foil and bake at 350 for 1 hour. Stir before serving.

INGREDIENTS:
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1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning

DIRECTIONS:
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1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

2 medium zucchini, about 1 pound
2 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped onion
2 cups soft bread cubes
1/2 teaspoon poultry seasoning
salt and pepper
PREPARATION:
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.

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