Creamy Garlic Meatballs

Creamy Garlic Meatballs

3 tablespoons all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3-1/2 cups water

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

Hot mashed potatoes

In a large saucepan, combine flour and soups. Stir in the water and

seasonings until blended. Bring to a boil. Reduce heat; cook and

stir for 2 minutes or until thickened. Add meatballs; return to a

boil. Reduce heat; cover and simmer for 10-12 minutes or until

heated through. Serve over mashed potatoes. Yield: 8 servings.

OK...a bit bland in my opinion.  5/27/06

From Taste of Home's Quick Cooking Magazine, May/June issue

Vegetable Cheese Soup

Vegetable Cheese Soup

2 tablespoons chopped onion

1/4 cup butter, cubed

1/4 cup all-purpose flour

3 cups milk

1-1/2 cups chicken broth

1 package (16 ounces) frozen California-blend vegetables, thawed

1-1/2 cups (6 ounces) shredded cheddar cheese

3/4 cup process cheese sauce

In a large saucepan, saute onion in butter until tender. Stir in the

flour until blended. Gradually add milk. Bring to a boil; cook and

stir for 2 minutes or until thickened.

Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20

minutes until vegetables are crisp-tender. Stir in cheddar cheese

and cheese sauce; cook until heated through and cheese is melted.

Yield: 7 servings.

Pretty good!  5/31/07

From Taste of Home's Quick Cooking Magazine, May/June issue

Tuna Shell Salad

Tuna Shell Salad

1 package (7 ounces) small pasta shells

1 can (6 ounces) light water-packed tuna, drained and flaked

1/4 cup finely chopped onion

1 large carrot, shredded

3/4 cup reduced-fat mayonnaise

1/4 cup fat-free milk

1 tablespoon lemon juice

2 teaspoons prepared mustard

1 teaspoon dill weed

1/8 teaspoon pepper

Cook pasta according to package directions; drain and rinse in cold

water. In a salad bowl, combine the pasta, tuna, onion and carrot.

In a small bowl, combine the remaining ingredients. Pour over salad

and toss to coat. Cover and chill until serving. Yield: 5 servings.

This was OK...but I'm really not a huge fan or tuna or pasta salads, so who am I to judge?  John liked it! 6/20/05

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue

Peach Coffee Cake

Peach Coffee Cake

1 cup butter, softened

1-3/4 cups sugar

4 eggs

3 cups all-purpose flour

1-1/2 teaspoons salt

1-1/2 teaspoons baking powder

1 can (21 ounces) peach pie filling

ICING:

1-1/4 cups confectioners' sugar

1/2 teaspoon almond extract

3 to 4 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Add

eggs, one at a time, beating well after each addition. Combine the

flour, salt and baking powder; add to creamed mixture and beat just

until combined.

Spread 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in.

baking pan. Carefully spoon pie filling to within 1 in. of edges.

Spoon remaining batter over filling.

Bake at 350° for 20-25 minutes or until a toothpick inserted near

the center comes out clean (cover loosely with foil if edges brown

too quickly). Cool on a wire rack.

In a small bowl, combine the confectioners' sugar, extract and enough 

milk to achieve desired consistency. Drizzle over warm coffee cake.

Yield: 16-20 servings.

Excellent!  6/19/2005

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue

Pea Salad

1-1/2 cups frozen peas, thawed

1/2 cup shredded cheddar cheese

2 tablespoons finely chopped onion

1/4 cup mayonnaise

1-1/2 teaspoons prepared mustard

In a large bowl, combine the peas, cheese and onion. Stir in the

mayonnaise and mustard. Cover and refrigerate until serving. Yield:

2 servings.

Very good...but I'd add some sweet relish next time!  6/12/2006

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue.