February 21, 2000
Remove beef pot roast from package; set aside. Combine gravy, salsa, zucchini, and corn in Dutch oven; bring to a boil. Reduce heat; cover and simmer 5 minutes. Meanwhile, cut beef into 3/4-inch pieces. Add beef and beans to Dutch oven; continue cooking, covered, 13 minutes or until zucchini is tender. Serve with toppings, if desired. Each of the 6 servings contains 316 calories.
Combine half of the potatoes and the 1 c. milk in an electric blender; blend until smooth. Pour into a 2-to-3-quart saucepan. Dice remaining potatoes. Mix diced potatoes and remaining ingredients, except pepper and bacon, into saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, 5 minutes. Season with pepper. To serve, ladle hot soup into bowls or large mugs. Garnish each serving with bacon. Makes 6 servings.
Preheat oven to 400. Cut stem ends from tomatoes; slice in large chunks; set aside. In a medium bowl, combine ham, cheese, mustard blend, and horseradish (if using). Gently stir in tomatoes. Remove the inside from the bottom portion of each roll, leaving 1/2 to 3/4-inch thick shells. Place on a baking sheet. Fill each shell with about 1 c. of the tomato mixture; top with upper portion of roll. Bake until heated through and cheese starts to melt, about 15 minutes.
In large saucepan, brown ground beef over medium heat 4 to 5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in beans, broth, tomatoes, and herbes de Provence. Bring to a boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue simmering 5 minutes. Sprinkle with cheese. Each of the 4 servings contains 378 calores, 18 grams fat, 927 mg. sodium, 74 mg cholesterol.
In a 3-quart Dutch oven, heat the butter over medium-high heat. Sauté the onion and garlic until the onion is translucent, about 4 minutes. Add the chicken and cook, stirring, until the pieces are white on all sides. Add the tomatoes, with their liquid, breaking them up. Mix in the tomato paste, celery, green pepper, and scallion. Add the bay leaf, thyme, cloves, and pepper flakes. Bring to a boil, reduce the heat, and simmer until the chicken is cooked and the sauce has thickened, about 20 minutes. Mix the ham and rice into the chicken mixture. When they are heated through, serve. Note: The flavor of this dish improves when it is kept overnight. It reheats well in the oven, too, so prepare it one to two days before serving. Each of the 6 servings contains 250 calories and 7 grams fat.