As Requested- Recipes!

Some budget-friendly suggestions from the Taste of Home archives!

Sunflower Broccoli

2 garlic cloves, minced

3 T canola oil

2-1/2 pounds fresh broccoli, cut into florets (about 10 cups)

1/4 C chicken broth

1/2 t dried oregano

1/2 t salt

1/8 t pepper

2 T sunflower seeds

In a large skillet, saute garlic in oil for 1 minute. Add broccoli; cook and stir for 3 minutes. Add the broth, oregano, salt and pepper; cover and cook until broccoli is crisp-tender, about 4 minutes. Sprinkle with sunflower seeds.

Three Cheese Shells

1 package (12 oz) jumbo pasta shells

3 C (24 oz) ricotta cheese

3 C (12 oz) shredded mozzarella

1/2 C grated parmesan

1/2 C chopped green pepper

1/2 C chopped fresh mushrooms

2 T dried basil

2 eggs, lightly beaten

2 garlic cloves, minced

1/2 t salt

1/4 t pepper

2 jars spaghetti sauce

Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the one jar of sauce between 2 ungreased 9x13 pans. Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer.

After Thanksgiving Salad

3 1/2 C diced cooked turkey

4 celery ribs

4 green onions, sliced

1/2 C chopped pecans, toasted

1/2 C chopped sweet red pepper

1/2 C mayonnaise

1 T lemon juice

1/4 t dill weed or dried tarragon

1/4 t salt

1/8 t pepper

In a large bowl, combine turkey, celery, onions, pecans and red pepper. Combine mayonnaise, lemon juice, dill, salt and pepper; stir into turkey mixture. Refrigerate until serving.

Dilly Mashed Potatoes

2 pounds potatoes, peeled and diced

2 T butter or margarine, softened

1/4 C milk

1/4 C sour cream

1/2 t dill weed

1/2 t salt

1/4 t pepper

Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients.