Add partly thawed strawberries and bananas. Refrigerate until almost firm.
Pour 1/2 of mixture into dish or casserole and spread layer of sour cream over mixture. Pour remaining Jello mixture over sour cream. Refrigerate until ready to serve.
If desired, sprinkle nuts just before serving.
Add taco seasoning, enchilada sauce and chili powder to meat. Stir to combine.
In a casserole dish, layer tortillas, meat mixture and cheeses. Repeat until all meat mixture has been used.
Bake in 350 degree F oven until warmed through and cheese has melted, approximately 25 minutes.
Add water, tomato sauce and bouillon; bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes until all the liquid is absorbed.
Season with salt and pepper, if desired.
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.
Add beans, salt and pepper; heat through.
Add eggs and vanilla.
Add dry ingredients. Stir in cereal and coconut.
Drop by spoonfuls onto cookie sheet. Place a pecan on each cookie, if desired. Bake at 375° for 10 minutes.
Variation: Prepare as directed, using Grill MatesÂ® Mesquite Seasoning in place of the Montreal Steak Seasoning.
Test Kitchen Tips:
In bowl, combine bread crumbs and cheese.
In another bowl, combine sour cream and milk.
Coat ravioli one at a time in the sour cream mixture, then in bread crumbs. Place on nonstick baking sheet. Bake until lightly browned, around 14 minutes.
Serve with marinara sauce.
Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.
TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.
NOTE: Use within 6-8 months.
Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.