I tried to credit these as much as possible, however, some of these were clipped from many different sources a long time ago.  I left all of the brand names in the original recipes intact.  The brand names generally indicate from where the recipe originated.

Florentine Meatloaf Roll (makes 4-6 servings)

Ingredients:

8 ounces Creamette Linguine, cooked as package directs

1 Eggland's Best Egg, slightly beaten1/3 cup dry bread crumbs

1 (26-ounce) jar Classico Florentine Spinach & Cheese Pasta Sauce

1/2 teaspoon garlic salt

1 1/2 pounds lean ground beef

4 ounces Sorrento Mozzarella Cheese, cut into strips*

(*Mozzarella Cheese freshly sliced from the deli is so much better than anything prepackaged.  The cheese melts better, tastes better and is so much less greasy after it does melt.)

Preheat oven to 350F.  In large bowl, combine egg, bread crumbs, 1/4 cup pasta sauce and garlic salt. Add ground beef; mix well.  Line a shallow baking pan with waxed paper.  On waxed paper, flatten meat mixture into a 12x10-inch rectangle.  Top with mozzarella within 2 inches of edges of meat.  Using waxed paper to lift meat, roll up from short side.  Press meat to seal seam and ends.  Roll meatloaf onto pan, seam side down.  Discard waxed paper.  Bake 1 hour.  Heat remaining sauce; pour 1/2 cup sauce over meatloaf.  Serve remaining sauce with hot linguine.

From Classico Pasta Sauce/Creamette, "Perfect Italian in 30 Minutes"

© Borden Foods Corporation

© International Gourmet Specialties Company

Golden Baked Salmon

Ingredients:

1 pound salmon

1/3 cup mayonnaise

1/2 teaspoon salt

1 medium onion, sliced

1/2 cup grated cheese*

1 tomato, sliced

Dash paprika or black pepper*

(*We really like this with shredded cheddar and a good amount of paprika.)

Place fish in ovenproof baking dish.  Sprinkle with salt.  Spread with mayonnaise like you are frosting a cake.  Sealing it to the bottom enhances the flavor as it keeps the salmon moist.  Top with onion, tomato and cheese.  Add paprika or pepper.  Bake at 375 for 45 minutes.  Add small amount of water to dish, if necessary.  Any type of fish can be substituted for salmon.

From Anchorage Mahogany Manor Historic Downtown Inn Bed & Breakfast

http://www.virtualcities.com/ons/ak/a/aka89012.htm

Pumpkin Layer Cheesecake (makes 8 servings)

Ingredients:

2 packages (8 oz each) PHILADELPHIA Cream cheese, softened*

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1/2 cup canned pumpkin

1/2 tsp ground cinnamon**

Dash each ground cloves and nutmeg**

1 ready-to-use graham cracker crumb crust (6 oz or 9 inch)

(*Of course, Philadelphia Cream cheese is much better than any other cream cheese I've ever tasted.  After trying it both ways, I'm not convinced that I'd be able to tell the difference between Philadelphia brand and store branded cream cheese bricks after baking.  **McCormick makes a wonderful Pumpkin Pie Spice that you can use instead of the cinnamon, cloves and nutmeg.  I love cinnamon, so I usually throw an extra dash in.)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

Stir pumpkin and spices into 1  cup of batter; pour remaining plain batter into crust. Top with pumpkin batter.

Bake at 350°F for 35 to 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.

Philadelphia Cream Cheese advertisement

Mashed Maple Sweet Potatoes (makes 8 servings)

Ingredients:

34 ounces sweet potatoes

1/4 cup maple syrup

2 tbs butter or margarine

2 tbs orange juice

1/2 tsp salt

1/4 cup toasted chopped pecans, if desired

In large saucepan, heat potatoes until warmed through.  Remove potatoes from heat.  Using an electric hand mixer, beat potatoes until light and fluffy.  Stir in maple syrup, butter, orange juice and salt.  Transfer to a serving dish.  Sprinkle with toasted pecans, if desired.

Meals.com

Mashed Potatoes* (makes 10 servings)

(*This is the creamiest mashed potatoes recipe I have ever made.  It is outstanding.  I make this almost every holiday.)

Ingredients:

5 pounds Idaho potatoes, peeled and quartered

1/2 pint sour cream

1 (8 ounce) package cream cheese

1/4 tsp pepper

1/4 tsp garlic salt

1 tsp salt (or to taste)

1/4 tsp onion salt

2 tbs butter

Paprika

In salted water, boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork.  Drain

Heat oven to 350F.  Mash potatoes until smooth.  Add remaining ingredients except paprika and beat until light and fluffy.  Place remaining ingredients except paprika and beat until light and fluffy.  Place potatoes in a greased 2 quart casserole and bake for 30 minutes

Sprinkle with paprika and run briefly under broiler.

Note:  This dish may be refrigerated for two weeks or frozen.

Clipped from The Orlando Sentinel special holiday cooking section.  Date unknown.

7 Layer Dip (makes 10-12 servings)

Ingredients:

1 can (16 ounces) Ortega Refried Beans

1 package (1.25 ounces) Ortega Taco Seasoning Mix

1 cup sour cream

1 cup (8 ounce container) refrigerated guacamole

1 cup (4 ounces) shredded mild cheddar cheese*

1 cup Ortega Thick & Chunky Salsa*

1/2 cup (4 ounce can) Ortega Diced Green Chiles

1/3 cup (2 large) sliced green onions**

Tortilla Chips

(* We're a sharp cheddar and Old El Paso salsa family, personally.  Make sure you strain the salsa, otherwise it will become watery the longer it sits unrefrigerated.  **The more green onions, the better.  Yum!)

Combine beans and seasoning mix in small bowl.  Spread bean mixture in 8 inch square baking dish.  Top with sour cream, guacamole, cheese, salsa, chiles and green onions.  Serve with chips.

Note:  Can be prepared up to 2 hours ahead and refrigerated.

From an Ortega recipes booklet I received in the mail.

Ranch & Bacon Pasta Salad 

Ingredients:

2 cups shell pasta

2/3 cups mayonnaise

1 packet Hidden Valley Ranch Dressing mix

1/2 tsp onion powder

Bacon bits

8 ounces young peas

3-4 peeled baby carrots - shredded

Cook pasta with carrots

Mix peas, dressing mix, bacon bits, onion powder & mayonnaise.

Add pasta & carrots

Stir

Chill

A www.copykat.com recipe, based on the Betty Crocker's Suddenly Pasta Salad - Ranch & Bacon.

Pan-Fried Garlic Asparagus

Ingredients:

1 pound fresh asparagus

3 tbs olive oil

1/4 cup butter

2 tsp coarse salt

1/4 tsp ground black pepper

4 cloves garlic, minced

Wash & trim asparagus.  In a skillet, heat the olive oil and butter.  Add the garlic, salt and pepper.  Cook about 30 seconds.  Add asparagus.  Cook, stirring, about 10 minutes, until asparagus turns a golden color.

Recipes Today

Party Cheese Wreath (makes 12 servings)

Ingredients

2 packages (8 ounces each) Philadelphia Cream Cheese, softened

1 package (8 ounces) Kraft Shredded Sharp Cheddar Cheese

1 tbs each chopped red bell pepper and finely chopped onion*

2 tsp Worcestershire sauce

1 tsp lemon juice

Dash ground red pepper

(*I use lots of the red bell pepper. Also, I use lots of green onion in place of the finely chopped onion.  It looks very festive around the holidays.  Other times of year, just ignore the color scheme and enjoy.  This is a very addictive recipe, especially if you use it with stone wheat crackers.)

Mix cream cheese and cheddar cheese with electric mixer on medium speed until well blended.

Blend in remaining ingredients.  Refrigerate several hours or overnight.  Place drinking glass in center of serving platter.*  Drop tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula.  Remove glass.  Garnish with chopped fresh parsley and additional chopped red bell pepper.  Serve with crackers and breadsticks.

(*This was intended to be a holiday recipe, based on the wreath shape.  I just put it into one of those 8x8 disposable baking pans you can pick up in any grocery store in package of 2-3.  You may need two of them, though, since this recipe is a little heavy and the disposable baking pans are thin.)

Alternative recipe:

Mini Cheese Balls:  Shape cream cheese mixture into 1 inch balls.  Roll in light rye bread crumbs or dark pumpernickel bread crumbs.

Kraft recipe in an advertisement.

Oven Baked Chicken Parmesan (aka lazy chicken parmesan)

Ingredients

6 boneless skinless chicken breast halves (about 2 lbs)

1 packet SHAKE 'N BAKE Original Chicken Seasoned Coating Mix

2 cups spaghetti sauce

1 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup KRAFT 100% Grated Parmesan Cheese

1 tsp dried oregano leaves (optional)

Coat chicken with coating mix as directed on package

Place in 13x9 inch baking pan

Bake at 400F for 20 minutes or until cooked through.  Top each chicken breast with sauce and cheeses.  Sprinkle with oregano.  Bake an additional 5 minutes or until cheese is melted.

Kraft recipe in an advertisement