INGREDIENTS:
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1 package (3 oz) cream cheese, softened
1 container (8 oz) ranch sour cream dip
1/2 cup finely chopped broccoli
1/2 cup shredded carrot
1/4 cup finely chopped red onion
4 slices precooked bacon, chopped
5 Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)

DIRECTIONS:
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1. In small bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in dip until well blended. Stir in broccoli, carrot, onion and bacon.
2. Spread mixture evenly onto each tortilla to edges. Roll up each; wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours before serving.
3. To serve, cut each roll into 8 pieces.

Serves:
4 to 6 servings

Ingredients
Peanut oil, for frying
1 cup beer
1 cup all-purpose flour
2 teaspoons salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 pound green beans, ends trimmed
Directions
Preheat oil to 375 degrees F.

Whisk the beer, flour, salt and pepper until smooth.

Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

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.