http://www.gatorcountry1019.com/featuredrecipes/blog/home.aspxEvery week we featured tasty easy recipesen-usCopyright 2013, WWGR-FMSat, 25 May 2013 09:48:16 GMTWed, 06 Mar 2013 16:28:39 GMT1http://emmisinteractive.comSalisbury Steak Original recipe makes 6 servings Change Servings 1 (10.5 ounce) can condensed French onion soup 1 1/2 pounds ground beef1/2 cup dry bread crumbs 1 egg1/4 teaspoon salt1/8 teaspoon ground black pepper1 tablespoon all-purpose flour1/4 cup ketchup1/4 cup water1 tablespoon Worcestershire sauce1/2 teaspoon mustard powder   Directions In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10513528http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10513528Wed, 06 Mar 2013 16:28:39 GMT Ingredients 1 small onion, peeled and quartered3 clovesgarlic, peeled and quartered3 sprigsfresh tarragon3 sprigsfresh thyme1 5-pound chicken, giblets removedsee savings2 tablespoonsextra-virgin olive oilsee savings1 teaspoonkosher salt1/2 teaspoonfreshly ground pepper Directions1. Preheat oven to 375 degrees F.2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer ...http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10510367http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10510367Wed, 27 Feb 2013 14:57:24 GMT INGREDIENTS 2 ounces (2/3 cup) dry whole-wheat penne1/2 cup chopped zucchini1/2 cup chopped yellow squash1/2 cup canned white beans, rinsed and drained1 lemon, juiced1/4 cup chopped fresh basil1 tablespoon Parmesan cheese1 tablespoon olive oil DIRECTIONS1. Boil pasta and drain. Toss with remaining ingredientshttp://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10509284http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10509284Mon, 25 Feb 2013 15:54:04 GMT ingredients 8 uncooked dried lasagna noodles1/2 pound sliced Land O Lakes® Deli Provolone Cheese, cut into thin strips4 cups pasta sauce1 1/2 cups ricotta cheese1/2 cup prepared pesto with basil1 Land O Lakes® All-Natural Egg, beaten1 1/2 cups fresh mushrooms, chopped DirectionsHeat oven to 350°F. Cook lasagna noodles according to package directions. Drain.

Meanwhile, spread 2 cups pasta sauce onto bottom of greased 13x9-inch baking dish.

 Combine ricotta cheese, pesto and egg in small bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons mushrooms and 2 tablespoons provolone cheese. Carefully roll up. 

Place over pasta sauce, seam-side down. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining provolone cheese. Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking 10-15 minutes or until cheese is melted and light golden ...http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10507249http://www.gatorcountry1019.com/featuredrecipes/blog/blogentry.aspx?BlogEntryID=10507249Thu, 21 Feb 2013 22:06:38 GMT