Dinner Tonight

Breaded Orange Roughy

1 cup crushed cornflakes
2 teaspoons seasoned pepper
1/4 teaspoon salt
4 egg whites
1/4 cup water
6 fresh or frozen orange roughy fillets (4 ounces each)
1/4 cup all-purpose flour

In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. In a third shallow bowl, add flour. Coat fish with flour; dip in egg white mixture, then roll in cornflake mixture.

Place on a baking sheet coated with cooking spray. Bake at 425° for 9-11 minutes or until fish flakes easily with a fork. Makes 6 servings.

Corn-Stuffed Butterfly Chops

1-1/2 cups frozen corn, thawed
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon rubbed sage
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons milk
4 bone-in pork loin chops (1-1/2 inches thick)
2 tablespoons vegetable oil
1/4 cup water

In a bowl, combine the first seven ingredients. In another bowl, lightly beat egg and milk; stir into corn mixture. Cut a pocket in each chop almost to the bone. Stuff about 1/4 cup corn mixture into each chop; secure with toothpicks.

In a large skillet, cook chops in oil until browned on both sides. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; add water. Cover and bake at 350° for 1 hour or until a thermometer inserted into stuffing reads 160°-170°. Discard toothpicks. Makes 4 servings.

Buttermilk Fried Chicken with Gravy

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.

Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.

Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Makes 6 servings.

Cube Steaks with Gravy

1/3 cup all-purpose flour
6 beef cube steaks (1-1/2 pounds)
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.

In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles. Makes 6 servings.

Apricot Meatballs

1 egg
1 cup soft bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound ground beef
1/2 cup apricot preserves
1/4 cup barbecue sauce

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink. Makes 38 meatballs.

Pork Chops In Gravy

1 egg
2 tablespoons water
8 pork loin chops (1/2 inch thick)
3/4 cup seasoned bread crumbs
2 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1/4 cup grated Parmesan cheese
Hot mashed potatoes

In a shallow bowl, beat egg and water. Dip pork chops in egg mixture, then coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soups; pour over chops. Sprinkle with cheese. Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with mashed potatoes. Makes 8 servings.

Herbed Beef Stew

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. Makes 10-12 servings.

Chicken-Fried Cube Steaks

2-1/2 cups all-purpose flour, divided
2 tablespoons pepper
1 to 2 tablespoons white pepper
2 tablespoons garlic powder
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cups buttermilk
2 cans (12 ounces each) evaporated milk
8 beef cube steaks (4 ounces each)
Oil for frying
1 teaspoon Worcestershire sauce
Dash hot pepper sauce

In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat.

In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm.

Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and hot pepper sauce. Serve with steaks. Makes 8 servings

Citrus Tuna Steaks

1 medium pink grapefruit
1/4 cup lemon juice
1/4 cup lime juice
2 tablespoons honey
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
4 tuna steak or fillets (6 ounces each)

Peel and section grapefruit over a bowl, reserving juice. Refrigerate half of the grapefruit sections. Add remaining grapefruit to the reserved grapefruit juice. Add the lemon juice, lime juice, honey, dill, red pepper flakes and ginger. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from tuna. Grill tuna, uncovered, over medium heat for 6-7 minutes on each side, basting frequently with reserved marinade. Top tuna steaks with reserved grapefruit sections. Cover and cook for 5 minutes or until fish flakes easily with a fork. Makes 4 servings.

Asian-Style Round Steak

2 pounds boneless beef top round steak, cut into 3-inch strips
2 tablespoons vegetable oil
1 cup chopped onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15 ounces) tomato sauce
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
Hot cooked rice

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer. In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice. Makes 8 servings.

Cajun Beef Tenderloin

1 beef tenderloin (3 pounds)
4 teaspoons salt
1 tablespoon paprika
2-1/4 teaspoons onion powder
1-1/2 teaspoons garlic powder
1-1/2 teaspoons white pepper
1-1/2 teaspoons pepper
1 to 3 teaspoons cayenne pepper
1 teaspoon dried basil
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon ground mustard
Dash ground cloves

Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef. If grilling, prepare grill for indirect heat. Coat grill rack with cooking spray before starting the grill.

Grill tenderloin, covered, over indirect medium heat for 50-60 minutes, turning occasionally, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.

To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness. Makes 12 servings.

Cube Steaks Parmigiana

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
3 tablespoons water
1/3 cup finely crushed saltines
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
4 beef cube steaks (1 pound)
3 tablespoons vegetable oil
1-1/4 cups tomato sauce
2-1/4 teaspoons sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder
4 slices mozzarella cheese
1/3 cup shredded Parmesan cheese

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side or until golden brown.

Arrange steaks in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375° for 25 minutes. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer.

Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted. Makes 4 servings.

Texas Ranch-Style Stew

1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) ranch-style beans or baked beans, undrained
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta. Stir into stew. Makes 6 servings.

Garlic-Mushroom Rib Eyes

4 boneless rib eye steaks (1 inch thick)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tablespoon butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, cook the garlic in 1 tablespoon butter for 2 minutes. Remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute for 5 minutes. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks. Makes 4 servings.

Teriyaki Shish Kabobs

1 cup ketchup
1 cup sugar
1 cup soy sauce
2 teaspoons garlic powder
2 teaspoons ground ginger
2 pounds boneless beef sirloin steak (1-1/2 inches thick), cut into 1-1/2-inch cubes
1/2 fresh pineapple, trimmed and cut into 1-inch chunks
2 to 3 small zucchini, cut into 1-inch chunks
1/2 pound whole fresh mushrooms (medium size work best)
1/2 pound pearl onions
1 large green or sweet red pepper, cut into 1-inch pieces

Combine first five ingredients in a large resealable plastic bag; reserving half the marinade. Add beef. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate reserved marinade

Drain beef; discard marinade. Thread meat, pineapple and vegetables alternately on metal or soaked wooden skewers. Grill over hot heat for 15-20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender.

In a saucepan, bring reserved marinade to a boil; boil for 1 minute. Remove the meat and vegetables from skewers; serve with marinade. Makes 6-8 servings.

Sweet-and-Sour Meatballs

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.

Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve over rice. Makes 6 servings.

Pork Veggie Stir-Fry

3 cups sliced cauliflower
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 can (15 ounces) whole baby corn, rinsed and drained or 1-1/2 cups frozen corn, thawed
1/2 cup frozen peas, thawed
1 pound boneless pork, cut into thin strips
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 to 1 teaspoon chili powder
1 cup water
1/4 cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
4 teaspoons cornstarch
2 tablespoons cold water
1/4 cup salted peanuts
Hot cooked rice

In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm.

Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm.

Combine water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and pork mixture to pan; heat through. Stir in peanuts. Serve over rice. Makes 6 servings.

Chicken 'n' Dumplings

1 large chicken (6 pounds)
2 teaspoons salt
4 quarts water
2 tablespoons white vinegar
1 large onion, sliced
2 medium carrots, chopped
2 celery ribs, sliced

Dumplings
2 cups all-purpose flour
1-1/2 teaspoons salt
1 egg
1/2 cup reserved chicken broth

Place the chicken, salt, water, vinegar, onion, carrots and celery in large soup kettle, adding more water, if necessary, to cover chicken. Bring to boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Strain broth, reserving chicken meat. Remove and discard skin, bones and vegetables. Cut or tear meat into bite-size pieces. Set aside 1 cup broth; cool to lukewarm.

To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup of reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into soup kettle.

Turn dough onto floured surface; knead in additional flour to make stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.

Bring broth to boil (you should have about 4 qts.). Drop squares into boiling broth. Reduce heat to a slow simmer; cover and simmer for 10 minutes. Uncover; cook until a dough dumpling tests done, about 30 minutes. Dust with pepper and add reserved chicken meat. Makes 8-10 servings.

Chicken and Stuffing Pie

Crust
1 package (8 ounces) herb seasoning stuffing mix
3/4 cup chicken broth
1/2 cup butter, melted
1 egg, beaten

Filling
1 can (4 ounces) mushrooms, drained, reserve liquid
2 tablespoons flour
1/2 cup chopped onion
1 tablespoon butter
1 can (10 ounces) chicken gravy mix or 1 jar (12 ounces)
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
3 cups cubed, cooked chicken
1 cup fresh or frozen peas
2 tablespoons diced pimento
1 tablespoon parsley flakes
4 ounces sliced Colby or American cheese

Mix crust ingredients in medium bowl; press into 10-in. greased pie plate. set aside. Combine mushroom liquid with flour in a small bowl; set aside. In saucepan on top of stove, saute mushrooms and onion in butter.

Stir in all remaining ingredients except cheese. Heat thoroughly; turn into stuffing crust. Bake at 375° for 20 minutes. Cut each cheese slice into strips; place in lattice design on pie. Bake 5 minutes more. Makes 6-8 servings.

Chicken and Ham Lasagna

3/4 pound fresh mushrooms, sliced
1 large onion, chopped
1 large green pepper, chopped
1/4 cup butter
1/2 cup all-purpose flour
1-2/3 cups milk
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 ounces) shredded Swiss cheese
2 cups cubed cooked chicken

In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.

Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham. Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Makes 12 servings.

Corned Beef 'n' Cabbage Casserole

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15-1/2 ounces) white hominy, rinsed and drained
3/4 pound thinly sliced deli corned beef, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes. Makes 6 servings.

Teriyaki Pork Roast

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds), halved
7-1/2 teaspoons cornstarch
3 tablespoons cold water

Combine the first seven ingredients in a greased 3-qt. slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160°.

Remove roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Makes 8 servings.

Country Herbed Meat Loaf

Herb Sauce
1/4 cup olive oil
8 ounces fresh mushrooms, chopped
1 large onion, finely chopped
1 garlic clove, minced
1 can (28 ounces) tomatoes, crushed
1 can (6 ounces) tomato paste
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
1 cup water
1 bay leaf
2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Meat Loaf
2 pounds ground beef or combination of ground beef, pork and veal
1 cup seasoned dry bread crumbs
3 tablespoons milk
2 eggs, beaten

In a skillet, heat oil on high. Saute the mushrooms; onion and garlic. Add tomatoes, tomato paste, salt, pepper and sugar. Remove 1-1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally.

Meanwhile, combine all meat loaf ingredients with 1-1/2 cups reserved sauce. press into a 9-in. x 5-in. x 3-in. loaf pan lined with waxed paper. Unmold onto a roasting pan. Bake at 350° for 45 minutes. Remove from oven; drain. Spread 1/2 cup of herb sauce over top of meat loaf. Return to oven for 15 minutes. Discard bay leaf and serve remaining sauce over individual servings. Makes 8-10 servings.

Bean 'N' Beef Quesadillas

1-1/2 cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cups julienned cooked roast beef
2 cups (12 ounces) shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 tablespoons vegetable oil

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.

Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture. Makes 4-6 servings.

Meatball Sub Casserole

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.

Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.

Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through. YMakes 6-8 servings.