Over the years 4C Foods has put together recipes using our family of 4C products. We've now taken this opportunity to put our most requested recipes on the web for you and your family to enjoy. Keep visiting for our featured "seasonal" recipes, "new" ideas and "tips in the kitchen." Enjoy!

Saucy Chicken and Arugula Meatballs

(serves 4) Ingredients meatballs: 2 tablespoons olive oil, plus more for sautŽing the meatballs 3 thin slices pancetta or bacon (about 2 ounces), chopped 2 garlic cloves, minced 1 large bunch arugula (about 6 ounces), stemmed and finely chopped 1 pound ground chicken or turkey 1/2 cup plus 2 tablespoons 4C plain bread crumbs 1/2 cup 4C Pecorino-Romano Home Style cheese (about 1-1/2 ounces) 2 tablespoons drained capers, chopped 1 large egg, lightly beaten Salt and freshly ground pepper Ingredients sauce: 3 tablespoons unsalted butter 2 large shallots, minced 1/4 cup Cognac or brandy One 35-ounce can Italian peeled tomatoes with juice, coarsely chopped in a food processor 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper

1. Make the meatballs: In a large nonreactive skillet, heat the 2 tablespoons of oil. Add the pancetta and cook over moderate heat until crisp, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the arugula and cook, stirring, until wilted, 1 to 2 minutes. Transfer to a plate and let cool. 2. In a large bowl, combine the ground chicken, 4C plain bread crumbs, 4C Pecorino-Romano Home Style cheese, capers, egg, 3/4 teaspoon of salt and 1/8 teaspoon of pepper. Add the arugula mixture and beat until well blended. Roll the mixture by teaspoonfuls into 3/4-inch balls. Making the meatballs small ensures that they cook quickly and that the sauce maintains its fresh taste. 3. In a large skillet, heat 1/4 inch of olive oil. Add half of the meatballs in a single layer and cook over moderate heat, turning, until browned all over, about 3 minutes. Using a slotted spoon, transfer the meatballs to a large plate. Discard the fat and wipe out the skillet. 4. Make the sauce: In the same skillet, melt the butter over moderate heat. Add the shallots and cook until softened, about 3 minutes. Add the Cognac, raise the heat to high and cook until evaporated. Add the tomatoes and thyme and season with salt and pepper. Bring to a simmer and cook until the sauce is thick, about 8 minutes. (MAKE AHEAD: the meatballs and sauce can be refrigerated separately for up to 1 day. Return both to room temperature before proceeding.) 5. Add the meatballs to the sauce and simmer over low heat just until heated through, about 3 minutes. 6. Serve over a plate of al dente capellini. Drizzle with 4C Pecorino-Romano Home Style cheese for desired presentation and taste.

Pappardelle Bolognese Veal and pork combine in the rustic sauce (Makes 4 to 6 servings)

1/4 cup olive oil 2 slices thick-cut bacon, diced pancetta 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 4 garlic cloves, minced 1 tablespoon chopped fresh thyme 1 pound ground veal 1 pound ground pork 1 cup dry red wine 2 bay leaves 2 14-ounce cans beef broth 1 1/2 cups canned tomato puree 1 pound pappardelle or mafaldine pasta 4C HomeStyle Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.) Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with 4C HomeStyle Parmesan Cheese.

Parmesan Cornmeal Pancakes

(Makes 16 pancakes) 1 cup all-purpose flour 3/4 cup yellow cornmeal 1/3 cup grated 4C Parmesan Cheese 1 Tbsp.sugar (optional) 1 tsp.baking soda 1/2 tsp.salt 1 3/4 cups buttermilk 2 eggs, lightly beaten 2 Tbsp. cooking oil 1/3 cup chopped green onions

1.In a bowl combine flour and other dry ingredients. In second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. 2.Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Each Pancake: 92cal, 3g fat (1g sat. fat), 29mg chol, 216 mg sodium, 12g carbo, 1g fiber, 4g pro. Daily Values: 2% vit. A, 1% vit C, 6% calcium, 4% iron.

Back to Basics Meatloaf

(serves 6-8) 1 egg 1 t salt 1/4 t pepper 1/2 t dried basil 1/4 c ketchup 2 t prepared mustard 11/2 c 4C Plain Bread Crumbs 1 c undiluted canned beef bouillon soup 1/2 c finely chopped celery 1/2 c finely chopped onion 1/2 c 4C Romano Cheese 1/2 c shredded cheddar cheese 2 lbs. ground beef chuck

Beat egg in medium bowl. Add salt, pepper, basil, thyme, ketchup, mustard and bread crumbs. Warm soup, add and mix. Mix in celery, onions and cheese. Break up beef and add to bowl, mixing lightly with fork. Form into roll 12” to 14” long. Bake uncovered in 375° oven for 70 minutes. Serve. Serving suggestion: Homemade mashed potatoes accompanied with peas and onions.

Balsamic Marinated Steak

(serves 8) 1 envelope 4C Onion Recipe Mix 1/4 cup olive oil 1/4 cup balsamic vinegar 3 pounds sirloin or top round steak, trimmed

1. In a large ziptop bag, combine the recipe mix, oil and vinegar. Add steak, turning to coat well. Seal the bag, place on plate and refrigerate for 4 to 24 hours. 2. Preheat grill or broiler. Grill or broil (4 inches from heat source) for 10 minutes, turning once, or until thermometer inserted in the center reaches 145°F for medium-rare or 160°F for medium well-done. Let stand 10 minutes before slicing. Per serving: 508 Calories, 33 g protein, 37 g fat, 5 g total carbohydrates, 1 g dietary fiber, 2 g sugar, 4 g net carbohydrates, 311 mg sodium, 114 mg cholesterol

Braised Chicken Provencal

(serves 4) 1 envelope 4C Onion Recipe Mix 1 can (14 - 16 oz.) diced tomatoes with juice 1/4 cup pitted Kalamata or ripe olives, quartered 4 skinless, bone-in chicken breast halves Hot cooked pasta or rice

1. Preheat oven to 400°F. 2. In roasting pan, combine recipe mix, tomatoes and olives. Add chicken, bone side up and bake, uncovered, for 40 minutes, turning once, or until thermometer inserted in the center reaches 170°F. 3. Serve over pasta or rice. Per serving: 213 calories, 28 g protein, 3 g fat, 9 g total carbohydrates, 3 g dietary fiber, 3 g sugar, 6 g net carbohydrates, 755 mg sodium, 66 mg cholesterol

Chicken Balsamic

(serves 4) 1 chicken, cut into 8 pieces oil and balsamic vinegar, to taste (or 1 bottle prepared Italian dressing for speed) 1 c vegetable oil 1/2 c cornflake crumbs 1/2 c 4C Seasoned Bread Crumbs 1/4 c almonds, slivered or sliced

Cover chicken with dressing. Marinate overnight in refrigerator. Remove from refrigerator, and let sit at room temperature for 30 minutes. Heat up oil, then remove from stove. Combine dry ingredients. Dip chicken in oil, then dip in dry ingredients. Covering well. Bake in 325° oven for 1 hour, 15 minutes. Menu Suggestion: Serve with roasted new potatoes and green beans.

Chicken Pot Pie

(serves 8) 1 package 4C Noodle Soup Mix 2 - 3 cups diced cooked chicken 1 bag (16 oz.) frozen vegetable mix, about 3 cups 1 cup sour cream 1 can (10 oz.) refrigerated biscuits

1. Preheat oven to 400°F. 2. In medium saucepan, bring 1 cup water to boiling. Stir in the soup mix. Reduce heat to low, cover and simmer for 5 minutes. 3. Stir in chicken and vegetables and return to simmer. Remove from heat and stir in sour cream. 4. Pour into 3-quart baking dish or 10" pie plate. Top with biscuits. Bake for 15 minutes or until bubbling and biscuits are golden. Per serving: 277 calories, 18 g protein, 9 g fat, 28 g total carbohydrates, 2 g dietary fiber, 4 g sugar, 26 g net carbohydrates, 819 mg sodium, 52 mg cholesterol

Chili Chicken

(serves 4) 1 envelope 4C Onion Recipe Mix 2 tablespoons vegetable oil 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1 pound boneless skinless chicken breasts or thighs

1. In ziptop bag, combine recipe mix, oil, chili powder, cumin and 1/2 cup water. Blend to mix well. Add the chicken, turning to coat. Seal bag and refrigerate 1 to 4 hours. 2. Preheat grill or broiler. Remove chicken from marinade and grill or broil (4 inches from heat source) for 15 minutes, brushing with the marinade during the first 10 minutes or until a thermometer inserted in center reaches 160°F for the breasts or 170°F for the thighs. Per serving: 240 calories, 27 g protein, 9 g fat, 5 g total carbohydrates, 1 g dietary fiber, 0 g sugar, 4 g net carbohydrates, 521 mg sodium, 66 mg cholesterol

Chili Meatloaf

(serves 8) 1 package 4C Onion Recipe Soup Mix 1 1/2 cups 4C seasoned Bread Crumbs 1/2 cup 4C Imported Grated Parmesan Cheese 2 eggs 1/2 cup water 3/4 cup prepared chili sauce, divided 2 pounds ground meat for meatloaf, such as beef, pork and veal

1. Preheat oven to 375°F. Place a rack in a large roasting or broiling pan. 2. In large bowl, combine the soup mix, breadcrumbs, cheese, eggs, water and 1/2 cup chili sauce. Stir in the meat and mix until well blended. Place on the rack in pan and shape into oval. 3. Bake for 50 minutes. Spread remaining 1/4 cup chili sauce over meatloaf. Bake 20 minutes longer or until a thermometer inserted in the center reaches 160°F. Per serving: 444 calories, 29 g protein, 23 g fat, 26 g total carbohydrates, 1 g dietary fiber, 7 g sugar, 25 g

Cornish Hens Carnivale

(serves 6) 1 c mixed dry fruits 1/2 c chopped pecans 1 c & 3T Grand Marnier 3 c 4C Plain Bread Crumbs 11/2 c melted butter 6 boned cornish hens 1 t paprika 11/2 t salt 11/2 t pepper 1/2 c cognac

Cut fruit into small pieces, add chopped pecans, and marinate all in 1 c Grand marnier for 2 hours. Add bread crumbs & 1 c melted butter. Toss well. Season hens with salt, pepper and paprika and stuff with bread crumb mixture. If possible, sew birds. Brush with melted butter and roast for 10 minutes in shallow pan at 3500. Baste and turn. Roast 25 minutes more. Combine remaining cognac and Grand Marnier and pour over hens. Ignite and transfer to warm platter; cover with pan juices and serve. Menu Suggestion: Serve with couscous.

Tenderloin Filets with Parsley & Hot Red Pepper

(serves 4) 4 T butter 4 T vegetable oil 4 tenderloin filets, 11/2” thick 1/3 c dry white wine salt freshly ground black pepper 1/3 c 4C Parmesan Cheese 1 t crushed red pepper 4 T chopped parsley

Heat butter and oil in large skillet on high flame. When hot, add meat. Brown on both sides, transfer to platter. Add wine to pan, lower heat to medium high and evaporate wine, scraping loose any bits from bottom of pan. Add any residual juices from platter to pan. Return filets to pan, sprinkle with salt and pepper, turning several times. Top each filet with cheese, red pepper and parsley. Spoon liquid in pan over meat. Serve. Serving suggestion: Tossed mixed green salad with citrus dressing, rice pilaf with pignoli nuts.

Crunchy Chicken Florentine

(serves 8) Flour for dredging Salt & Pepper to Taste 4 whole chicken breasts (boned & halved) 2 eggs 3 T water 1/2 c 4C Parmesan Cheese 3/4 c 4C Plain Bread Crumbs 3/4 c butter 2 lbs. spinach, cooked & drained (or 2 pkgs. frozen, thawed) 1 T lemon juice 1 lb. sliced mushrooms

Wash and dry chicken. Dredge with seasoned flour. Dip in lightly beaten egg and water mixture. Coat with cheese and crumbs. Refrigerate for 1 hour. In a large skillet, heat 1/2 c butter. Brown chicken on both sides. Lower heat, cover, cook until tender - about 25 minutes. Chop spinach, season with lemon juice and saute until warm. Remove from skillet. Add remaining butter and mushrooms to skillet and saute. Place spinach on serving platter. Put chicken breast on top. Cover with mushrooms and serve. Serving suggestion: Basmati rice. (serves 4-6) 4 large baking potatoes 2 c milk 1 garlic clove salt, pepper and nutmeg 2 eggs 1/4 c gruyere cheese (grated) 1/4 c 4C Parmesan Cheese Peel and slice potatoes and place in pot. Cover with milk. Bring to boil and simmer 5 minutes. Rub peeled clove of garlic on sides and bottom of 1 quart baking dish. Layer potatoes into dish, sprinkling each layer with salt, pepper and nutmeg. Mix eggs into cooled milk with 1/2 of cheeses. Pour over potatoes. Top with rest of cheeses. Bake in 3250 oven for 40-45 minutes. Menu Suggestion: Serve with any type of chop and grilled asparagus.

Harvest Pork Chops

(serves 6) 2 cups apple cider or juice, divided 6 boneless pork chops, about 1" each (about 1 3/4 pounds) 1 envelope 4C Crumb & Bake for Pork 2 tablespoons butter 3 large apples, peeled, cored and sliced thick 1 envelope 4C Onion Recipe Mix 1/2 teaspoon ground ginger

1. Preheat oven to 425°F. 2. Place 1/4 cup apple cider in shallow bowl. Dip pork chops in the cider then place in bag with crumb & bake. Shake to coat; place on a baking sheet. Repeat with all chops. Bake for 25 minutes or until a thermometer inserted in the center reaches 160°F. 3. Meanwhile, combine the recipe mix, ginger and 1 1/2 cups cider. Melt the butter in large skillet over medium heat. Add the apples and cook, stirring, until lightly browned, about 5 minutes. Add the recipe mix and bring to boiling. Cook 5 minutes. Add the cornstarch to remaining 1/4 cup cider stirring well. Add to skillet and cook for 2 minutes or until thickened. 4. Place pork chops on plate, top with apple sauce. Per serving: 309 Calories, 29 g protein, 13 g fat, 35 g total carbohydrates, 3 g dietary fiber, 17 g sugar, 32 g net carbohydrates, 822 mg sodium, 95 mg cholesterol

Roasted Vegetable Lasagna

Serves 6-8. 1 lb. lasagna noodles cooked and cooled and laid flat 1 Italian eggplant, sliced lengthwise, 1/4 inch slices, roasted (do not peel) 6 zucchini, sliced lengthwise, 1/4 inch slices, roasted (do not peel) 4 roasted red bell peppers 1 head roasted garlic 2 large yellow onion, sliced into 1/4 inch rounds 1 cup extra virgin olive oil 1 tsp. kosher salt 1 tsp. ground black pepper 1 can or 2 cups diced tomatoes 1 Tblsp. fresh basil, chopped fine 1 tomato sauce, 8 oz. 1/2 lb. Mozzarella cheese, grated 1/2 lb. goat cheese 1 cup 4C Plain Bread Crumbs™ 1/2 cup 4C Homestyle Grated Parmesan Cheese™

Dip the zucchini, the eggplant and the onion rounds in the olive oil and salt and pepper. Grill slices until soft. Grill the onions until they are golden on both sides. Set aside and let cool. Roast peppers and garlic. Peel peppers and squeeze out garlic and set aside. For sauce mixture - in the tomato sauce and the diced tomatoes, combine the basil, salt, pepper and roasted garlic. Divide and pour this over the layers. Assemble the lasagna by layering a: 1. Layer of lasagna noodles, layer of zucchini & onions, layer of Mozzarella and goat cheese, layer of sauce mixture. 2. Layer of noodles, layer of eggplant & onions, layer of Mozzarella and goat cheese, layer of sauce mixture. 3. Layer of noodles, layer of roasted bell peppers, remaining zucchini and onions, layer of mozzarella and goat cheese, a layer of the sauce mixture, and a layer of noodles. 4. Lightly salt and pepper each layer. 5. Top the final layer of noodles with the remaining sauce mix and sprinkle with 4C Plain Bread Crumbs™ and 4C Homestyle Grated Parmesan Cheese™ Sprinkle the top with 4C Plain Bread Crumbs™ and 4C Homestyle Grated Parmesan Cheese™ and bake, covered with foil, in a 375 degree oven for 30 minutes, remove the foil and bake another 15-20 minutes to brown the top. Serve hot as a main dish or a side dish. ** There are many vegetables that can be roasted and would serve well in this dish. Experiment with your favorites.

Baked Macaroni & Cheese A La Reeves

(serves 4-6 as an entree; 6-8 as a side dish) 1 lb. ziti or elbow macaroni 1 lb. shredded cheddar cheese 3 eggs 11/3 c milk 3/4 stick butter 1/2 t salt 1/4 t paprika dash of cayenne pepper 2 c 4C Seasoned Bread Crumbs 11/2 c 4C Parmesan Cheese Optional: chopped green peppers or scallions

Combine eggs, milk, salt, paprika and cayenne. Beat until blended. Add chopped green pepper or scallions, if desired. Cook pasta until al dente in boiling salted water. Drain. Add cheddar to pasta while hot. Stir in egg mixture. Place in casserole dish. Top with bread crumbs, dot with butter, top with parmesan. Place in preheated 350° oven for 15-20 minutes or until golden. Serve.

Sweet and Sour Meatballs

Appetizer or hors d’oeuvre for party 2 lbs. ground round 2 eggs 1/4 c milk 1 c 4C Seasoned Bread Crumbs 1 c ketchup 1 bottle chili sauce 1 medium size onion, finely chopped 1 c water 1/2 c sugar

Mix meat with eggs, milk and bread crumbs. In a large pot combine ketchup, chili sauce, onion, water and sugar. Heat on low flame for 10 minutes. Make one inch balls with meat mixture and add to sauce. Mix once after the first 15 minutes. Cook covered for an additional hour. Serve with toothpicks.

Pistachio Crusted Fish Fillets

(serves 4) 1/2 cup 4C Plain Bread Crumbs 3 tablespoons finely chopped pistachios 1/2 cup buttermilk 1/2 teaspoon salt 1/4 cup flour 4 white fish fillets, such as tilapia, snapper or trout 4 tablespoon vegetable oil, divided

1. In shallow dish, combine breadcrumbs and pistachios. Place flour on piece of waxed paper. Combine buttermilk and salt in a shallow dish. 2. Dredge fillets in the flour. Dip into the buttermilk and then the breadcrumbs. 3. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add 2 fillets and cook 6 to 8 minutes, turning once, until opaque. Repeat with remaining fillets. Per serving: 421 calories, 39 g protein, 20 g fat, 19 g total carbohydrates, 1 g dietary fiber, 2 g sugar, 18 g net carbohydrates, 548 mg sodium, 64 mg cholesterol

Quick Coq au Vin

(serves 6) 1 whole chicken, cut into 8 pieces and skinned 1 1/2 cup peeled baby carrots 1 1/2 cup frozen pearl onion 1 envelope 4C Onion Recipe Mix 1/2 cup red or white wine or apple juice

1. Preheat oven to 400°F. 2. Arrange chicken, carrots and onions in a roasting pan. 3. In a measuring cup, combine recipe mix, wine and 1 cup water. Pour over the chicken and bake 45 minutes or until thermometer inserted in the center reaches 170°F. Per serving: 270 calories, 33 g protein, 5 g fat, 15 g total carbohydrates, 2 g dietary fiber, 4 g sugar, 13 g net carbohydrates, 454 mg sodium, 98 mg cholesterol

Roasted Stuffed Tomatoes

(serves 4) 1/2 cup 4C Seasoned Breadcrumbs 1/4 cup 4C Grated Parmesan Cheese 1 tablespoon butter, melted 4 large tomatoes 4 teaspoons balsamic vinegar

1. Preheat oven to 400°F. Coat 8" X 8" baking dish with cooking spray. In small bowl, combine breadcrumbs, cheese and butter. 2. Slice stem ends off of tomatoes. Scrap out and discard seeds. Place tomatoes in pan and drizzle each with 1 teaspoon vinegar. Top with the crumb mixture. Bake 30 minutes or until browned. Per serving: 156 calories, 6 g protein, 6 g fat, 22 g total carbohydrates, 2 g dietary fiber, 7 g sugar, 20 g net carbohydrates, 541 mg sodium, 12 mg cholesterol

Roast Pork with Apricots

(serves 6) 4-5 lbs. pork shoulder 21/2 T chopped onion 21/2 T chopped celery 21/2 T butter 1 can apricots, 8 oz. 21/2 c 4C Plain Bread Crumbs salt nutmeg

Have butcher bone and cut pocket in pork shoulder. Saute onion and celery in butter for 5 minutes. Add breadcrumbs, seasonings and 1/4 cup of juice from can of apricots. Stuff this into the shoulder. Roast in 325° oven for 3-4 hours. Add the apricots and cook for 15 minutes more. Slice and serve.

Shrimp Scampi

11/2 lb. jumbo shrimp 1/2 c 4C Seasoned Bread Crumbs 1/2 c 4C Parmesan Cheese 1/2 c melted butter 1 clove garlic, minced 1 T parsley, minced 3 T lemon juice

>Cook shrimp in boiling water until pink. Drain, remove shell & vein, leaving tail. Split along back curve, cutting almost in half. Open shrimp & press flat. Mix remaining ingredients well and stuff shrimp. To Broil: Arrange shrimp in buttered broiler pan. Broil about 3 minutes, until crumbs are golden brown. To Bake: Close shrimp with toothpicks. Arrange in buttered baking dish. Bake 15-20 minutes in 350° oven. Note: Shrimp may be basted with mixture of 1/2 cup white wine and 3 T lemon juice before baking or broiling. Menu suggestion: serve with sauteed escarole or spinach and pasta of choice.

Fillet of Sole Mornay

(serves 6) 1/4 c butter 6 fillets of sole (11/2 lbs.) salt and pepper to taste 1/4 c white wine 1/4 c flour 1 c milk 1 c heavy cream 1 egg yolk nutmeg 1/2 c grated gruyere or swiss cheese 1/3 c 4C Parmesan Cheese

Preheat oven to 400°. Grease pan with 1 T butter. Place fillet in pan, sprinkle with salt, pepper and wine. Bake 10 minutes and remove from oven. Melt remaining butter in saucepan. Add flour, stirring constantly with wisk until blended. Over low flame, add milk, fish broth from baking dish and cream, blending quickly with wisk. Add egg yolk and dash of nutmeg, blending. Sauce should be thick and smooth. Remove from flame. Add gruyere or swiss, stir. Pour sauce over fish, sprinkle with parmesan, place under broiler 4 minutes to brown. Serve immediately.

Stuffed Chicken Breast

(serves 4) 4 boneless skinless chicken breast halves 4 slices prosciutto or smoked ham 2 ounces Italian fontina cheese, cut into four 2" pieces 8 fresh sage leaves, optional 1 egg, beaten with 1 tablespoon water 3/4 cup 4C Seasoned Bread Crumbs

1. Preheat oven to 350 F. Coat baking pan with cooking spray. Place the egg in a shallow dish. Place breadcrumbs in another shallow dish. 2. Place chicken on cutting board and with a small knife, horizontally cut a 2-inch-wide opening into the middle of the side of the meat. Cut a pocket, following the shape of the breast being sure not to cut through the breast. Wrap the sage and prosciutto around the cheese. Place in the pocket. 3. Dip the stuffed breasts into the egg then the bread crumbs. Place on baking pan. Coat with cooking spray and bake for 20 minutes or until a thermometer inserted in the center reaches 160 F. Per serving: 296 calories, 37 g protein, 8 g fat, 16 g total carbohydrates, 1 g dietary fiber, 1 g sugar, 15 g net carbohydrates, 954 mg sodium, 142 mg cholesterol

Stuffed Peppers

(serves 6) 1 c 4C Seasoned Bread Crumbs 11/2 lbs ground beef 3/4 c milk 1 egg, beaten 1/2 t salt 1/4 t black pepper 1/4 t thyme 6 green peppers 3 c tomato juice 1 t basil tomato paste, optional 4C Parmesan Cheese

Combine bread crumbs, beef, milk, egg, salt, pepper and thyme; mix. Slice off top of green peppers, remove seeds and membrane, rinse and drain. Stuff each pepper with crumb mixture and place in pan. Combine tomato juice and basil and pour over peppers. Bring to a boil, cover and simmer for one hour. Remove peppers to serving platter. Thicken sauce with tomato paste, if desired. Serve peppers with sauce and cheese.

Swordfish Skewers

(serves 6) 13/4 -2 lbs. swordfish, sliced 11/2” thick, skin removed 2 sweet peppers (yellow or red) 1 large or 2 small ripe tomatoes 2 large lemons 1/2 c extra virgin olive oil salt coarse black pepper fresh squeezed juice of 1/2 lemon 4 T 4C Plain Bread Crumbs

Cut fish into 2” cubes. Cut peppers into 2” squares. Cut tomatoes into 1/2” sections, removing seeds. Slice lemons into half moon sections - 1/2” thick. Put fish and peppers into bowl, add olive oil, salt, pepper, lemon juice and bread crumbs. Mix well and marinate at room temperature for 30 minutes. Preheat broiler. Prepare skewers in the following order: pepper, tomato, lemon, swordfish, lemon, tomato, pepper. Baste with half the marinade and broil 4 minutes. Baste with the remaining marinade and broil 4 more minutes. Serve. Menu suggestion: delicious with orzo and garlic bread.

Tricolor Timballini

(serves 4) 1 tbsp butter, softened 1 cup 4C Plain Breadcrumbs™ 6 ounces dried tricolor spaghetti, broken into 2-inch lengths 3 tbsp olive oil 1 egg yolk 1 cup grated Swiss cheese 1 1/4 cups Bechamel sauce (see side box) 1 onion, finely chopped 1 bay leaf 5/8 cup dry white wine 5/8 cup sieved tomatoes 1 tbsp tomato paste salt and pepper For Garnish: Fresh basil leaves 4C Grated Parmesan Cheese™

1. Grease four 3/4 cup molds or ramekins with the butter. Evenly coat the insides with half the 4C Plain Breadcrumbs™. 2. Bring a sauce pan of lightly salted water to a boil. Add the spaghetti and 1 tbsp of the oil and cook until just tender. Drain and transfer to a mixing bowl. 3. Add the egg yolk and cheese to the pasta and season. Mix in the béchamel sauce. Spoon the mixture into the ramekins and sprinkle with the remaining 4C Plain Breadcrumbs™. 4. Stand the ramekins on a cookie sheet and bake in a preheated oven at 425°F for 20 minutes. Set aside for 10 minutes. 5. Meanwhile, make the sauce. Heat the remaining oil in a pan and gently sauté the onion and bay leaf for 2-3 minutes. 6. Stir in the wine, sieved tomatoes, and tomato paste and season. Simmer for 20 minutes, until thickened. Remove and discard the bay leaf. 7. Turn the timballini out onto individual serving plates, garnish with the basil leaves and sprinkle with the 4C Parmesan Grated Cheese™ and serve with the tomato sauce.

Turkey Cutlets Romano

(serves 4) 1/2 cup 4C HomeStyle Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound turkey cutlets or scaloppine 2 tablespoons olive oil 2 large tomatoes, chopped 2 tablespoons fresh chopped basil or 1 teaspoon dried

1. On a plate, combine cheese, salt and pepper. Dredge cutlets in the cheese mixture, pressing to adhere. 2. Heat oil in large skillet over medium-high heat. Add turkey and cook, turning once, for 4 minutes, or until no longer pink. Remove to a plate; keep warm. 3. Add the tomatoes; cook, stirring constantly, 2 minutes. Add basil and pour over turkey. Per serving: 311 calories, 30 g protein, 6 g fat, 6 g total carbohydrates, 1 g dietary fiber, 3 g sugar, 5 g net carbohydrates, 408 mg sodium, 82 mg cholesterol

Sauteed Breaded Veal Chops

(serves 6) 6 veal rib chops, pounded flat 2 eggs beaten lightly with 1 t salt 11/2 c 4C Plain Bread Crumbs 6 T butter

Dip each chop in egg, coating both sides. Dredge in bread crumbs, pressing crumbs with hands into surface of chop. In skillet large enough to fit all chops in single layer: Melt butter over medium-low heat. When foam subsides, place chops into pan. Cook 3 minutes on one side, until dark crust forms. Making sure not to burn butter, turn and cook another 3 minutes. Transfer to warm serving plater. OPTIONAL: Chop 1 bunch arugula and 3 plum tomatoes. Toss with olive oil & balsamic vinegar and sprinkle over top of cooked veal chops.

Veal Scallopini in Lemon Sauce

(serves 8) 3/4 cup 4C Plain Breadcrumbs 1 egg 1/2 teaspoon salt 1 pound veal scallops, 1/4" thickness, cut into 4" pieces 2 tablespoons vegetable oil 4 tablespoons butter 1/4 cup lemon juice 1 tablespoon honey

1. Place the breadcrumbs in a shallow dish. Beat the egg, salt and 1 tablespoon water in another shallow dish. Dip the veal scallops into the egg and then the bread crumbs, pressing to adhere. 2. Heat 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet. Cook 1/2 of the veal, for 4 minutes, turning once. Place on plate. Repeat with the remaining oil and 1 tablespoon butter. 3. Add lemon juice to skillet. Stir in remaining 2 tablespoons butter and honey, until well blended. Pour over veal. Per serving: 235 calories, 14 g protein, 14 g fat, 13 g total carbohydrates, 0 g dietary fiber, 3 g sugar, 13 g net carbohydrates, 375 mg sodium, 89 mg cholesterol

Angel Hair Pasta with Baby Clams

(serves 4 ) 1 pound angel hair or cappellini pasta 4 (6-ounce) cans whole baby clams, drained and liquid reserved 3/4 cup chicken broth 1 small red onion, diced 2 teaspoons finely grated orange zest 1/2 cup 4C Seasoned Bread Crumbs 1/2 cup pasta cooking water

Cook pasta according to package directions. Combine clams, broth, onions and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes. Toast 4C Seasoned Bread Crumbs in a small, dry skillet over medium heat. Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Simmer 1 minute. Place pasta in a large serving bowl. Pour over clam mixture and top with toasted 4C Seasoned Bread Crumbs.

Angel Hair Pesto

(serves 4-6) 5 c fresh basil (remove stems) 1 c olive oil 1/2 c fresh parsley (remove stems) 2 large garlic cloves 3 T pignoli nuts 1/4 c 4C parmesan Cheese (plus extra for topping) 2 T salt 1 t ground black pepper 1 lb. angel hair pasta

In blender or food processor, partially chop basil, parsley and garlic in the olive oil. Add nuts, blend. Add cheese, salt, pepper. Blend. Cook angel hair in boiling, salted water until al dente. Drain. Top with pesto. Serve at room temperature. The pasta will heat the sauce. Top with 4C Parmesan or Romano cheese.

Chicken Parmesan

(serves 4) 1/2 cup 4C Seasoned Bread Crumbs 1/2 cup 4C HomeStyle Grated Parmesan Cheese, divided 1/4 cup butter, melted 4 boneless, skinless chicken breast halves 1/2 cup prepared marinara sauce

1. Preheat oven to 375°F. 2. On plate, combine bread crumbs and 1/4 cup cheese. Dip chicken into butter then into bread crumb mixture. Place on baking sheet. 3. Bake 20 minutes or until thermometer inserted into center reaches 160°F. Top each breast with some of the marinara sauce and sprinkle with remaining 1/4 cup cheese. Bake 3 minutes to heat through and melt cheese. Per serving: 491 Calories, 59 g protein, 17 g fat, 22 g total carbohydrates, 2 g dietary fiber, 3 g sugar, 20 g net carbohydrates, 1236 mg sodium, 169 mg cholesterol

Eggplant Parmesan Rounds

(serves 2) flour for dredging 2 eggs, beaten lightly 3/4 c 4C Seasoned Bread Crumbs 1 lb. eggplant, cut into 1/2” rounds vegetable oil for frying 1 c tomato sauce 1/4 lb. mozzarella cheese (thinly sliced)

Preheat broiler. Place flour, eggs and bread crumbs in 3 separate bowls. Dredge eggplant in flour, coat with egg, dredge in bread crumbs. In large, heavy skillet, heat 1/4” oil over medium heat and fry eggplant in batches for 3 minutes on each side. Drain on paper towels. Preheat broiler. Arrange rounds on baking sheet topping with sauce and mozzarella. Broil about 2” from heat until cheese is melted. (About 3 minutes). Sprinkle with 4C Parmesan Cheese to taste. Menu Suggestion: Serve with linguine in garlic and oil sauce.

Eggplant Parmesan

(serves 6) 2 medium eggplant, about pound each, peeled and cut crosswise into 1/2" slices 2 eggs, beaten with 1 tablespoon water 1 cup 4C Seasoned Bread Crumbs 2 1/2 cups prepared marinara sauce 1/4 cup 4C HomeStyle Grated Parmesan Cheese 8 ounces shredded mozzarella cheese

1. Preheat oven to 350°F. Coat 2 baking sheets with olive oil cooking spray. 2. Dip eggplant into eggs then into bread crumb mixture. Place on prepared baking sheets and coat with cooking spray. Bake 15 minutes, turning once, or until browned and tender. 3. Spread 1/2 cup marinara sauce in 13 x 9" baking dish. Arrange 1/2 slices over sauce. Top with the half marinara and half the cheeses. Repeat. Bake 20 minutes or until hot. Per serving: 332 Calories, 20 g protein, 13 g fat, 35 g total carbohydrates, 7 g dietary fiber, 13 g sugar, 28 g net carbohydrates, 1235 mg sodium, 98 mg cholesterol

Penne with Rosemary & Bacon

(serves 4-6) 4 T butter 2 garlic cloves, peeled and lightly mashed 2 t fresh rosemary (or 1 t dried) 3/4 lb. bacon, cut into narrow strips 1 lb. penne pasta 1/2 c 4C Parmesan Cheese

Put 3 tablespoons of butter and garlic in an 8-10” saute pan and turn heat to medium. Saute until garlic becomes deep gold. Remove garlic. Add rosemary, stir several times, then add bacon. Saute until bacon becomes lightly colored. Cook penne in boiling, salted water until al dente. Drain and toss immediately with sauce from pan. Add remaining butter and cheese. Toss and serve.

Rigatoni with Spicy Sausage Sauce

(serves 4-6) 11/2 lbs. fresh ripe tomatoes 2 T butter 1 T chopped garlic 1/2 lb. sweet breakfast sausage (skinned) salt 1 t hot red pepper, to taste 1 lb. rigatoni 2/3 c 4C Parmesan Cheese

Skin tomatoes, split in half, scoop out most of seeds and cut up into coarse pieces. Put butter and garlic in saute pan on medium heat. When garlic turns golden add skinned sausages, crumbling with fork. Cook, stirring until browned. Add tomatoes, turning heat to high. Cook, stirring occasionally about 15 minutes. Add salt and hot pepper to taste. Cook rigatoni until al dente in boiling, salted water. Drain, toss with sauce and add cheese.

Zucchini Parmesan

(serves 6) 11/2 lbs. zucchini, soaked in water for 20 minutes vegetable oil for frying 4 T extra virgin olive oil 3 T finely chopped onion 1/4 c chopped parsley 12/3 c canned Italian peeled plum tomatoes, cut up with juice salt coarse black pepper 2 eggs 1/2 c 4C Parmesan Cheese 10 ounces whole-milk mozzarella, cut into thin slices

Preheat oven to 400°. Once soaked, scrub zucchini. Trim off ends and cut lengthwise into 1/4” slices. In small skillet, pour oil to 3/4” depth. On high heat, slip single layer of slices in. Cook on both sides until golden. Drain on paper towels. Discard oil, wipe pan and add olive oil and onion. On medium heat brown onion, stir in parsley, tomatoes, salt, pepper; turn heat to low. Cook 20 minutes. Beat eggs. Set aside 1 1/2 T cheese, beat rest into eggs. Layer baking dish first with sauce, layer of zucchini, mozzarella, sauce, egg & cheese; repeat layers. Top with sauce and remaining cheese. Bake in highest point of oven for 30 minutes. Allow to settle 15 minutes and serve.

Chestnut Stuffing Americana

(sufficient to stuff 15-18 lb. bird) Recommendation for turkey, chicken or goose. 1 lb. chestnuts, coarsely chopped 1/4 lb. salt pork 1 onion, chopped 2 celery stalks, chopped 2 T chopped parsley 1 T poultry seasoning 6 c 4C Seasoned Bread Crumbs 1/2 c melted butter 2 eggs, beaten

Cook pork in frying pan until brown. Add onions and celery and simmer for 5 minutes. Add to the rest of ingredients. Mix well and stuff lightly into bird.

Creamy Peach Pie

Makes 8 servings 2 peaches, peeled, pitted and cut into thin slices 1 package (6 ounces) prepared graham cracker crust 1 package (8 ounces) cream cheese, at room temperature 1/2 cup 4C Peach Iced Tea Mix 2 cups whipped cream

1. Arrange the peach slices around the bottom of the pie shell, overlapping to form a layer. Set aside. 2. Place cream cheese and iced tea mix in a large bowl. Using a whisk, stir until well blended. Fold in the whipped cream. Spread into the crust and chill for at least 2 hours. Per serving: 423 Calories, 4 g protein, 27 g fat, 47 g total carbohydrates, 1 g dietary fiber, 37 g sugar, 46 g net carbohydrates, 215 mg sodium, 64 mg cholesterol

Coconut n Crumbs Cookies

(yield 2 dozen) 2 eggs 1 cup brown sugar 1 cup coconut ( long fancy is best) 1 cup dry 4C Plain Bread Crumbs

Preheat the oven to 350 F. Beat eggs until frothy. Add sugar, coconut and 4C Plain Bread Crumbs. Stir well. Drop onto an ungreased cookie sheet. Bake 10 to 15 minutes, until they start to brown.

Green-Tea Pops

Makes 6 servings 2 cups low-fat plain yogurt 1/3 cup milk 6 tablespoons 4C Light Green Iced Tea Mix

1. In measuring cup, combine all ingredients. 2. Pour into 6 popsicle molds or paper cups (4-oz. each). Freeze 2 hours. Insert sticks and freeze 2 hours or until completely frozen. Per serving: 91 calories, 5 g protein, 2 g fat, 15 g total carbohydrates, 0 g dietary fiber, 6 g sugar, 15 g net carbohydrates, 64 mg sodium, 7 mg cholesterol

Lemon-Cranberry Sorbet

Makes 8 servings 3 scoops 4C Lemonade Flavor Drink Mix 2 cups cranberry -raspberry juice (100% juice)

1. In small saucepan, bring 1 cup water and 4C Lemonade Flavor Drink Mix to a simmer. Cook, stirring, for 3 minutes or until mix dissolves and is syrupy. Remove from the heat. 2. Pour in 13" X 9" glass baking dish. Add juice and 1 cup water; stir to blend well. 3. Freeze for 3 hours or until solid. Break into small pieces with a fork. Place in food processor or blender and process until smooth. Place in airtight container until serving. Per serving: 56 calories, 0 g protein, 0 g fat, 14 g total carbohydrates, 0 g dietary fiber, 13 g sugar, 14 g net carbohydrates, 11 mg sodium, 0 mg cholesterol

Citrus Granite

Makes 8 servings 3 cups orange juice 2 scoops 4C Lemon Iced Tea Mix 1 lime

1. In small saucepan, bring 1 cup orange juice and tea mix to a simmer. Cook, stirring, for 3 minutes or until mix dissolves. Remove from heat. 2. From lime, grate 1/2 teaspoon of peel and squeeze juice. Place both in a 13" X 9" glass baking dish. Add tea mixture and remaining orange juice; stir to blend well. 3. Place in the freezer. Using fork, scrape sides of mixture towards center, breaking into crystals every 30 minutes. Repeat 4 or 5 times until completely frozen. Cover with plastic wrap until serving. Per serving: 72 calories, 1 g protein, 0 g fat, 18 g total carbohydrates, 0 g dietary fiber, 17 g sugar, 18 g net carbohydrates, 1 mg sodium, 0 mg cholesterol

Gala Fruit Punch (Non-Alcoholic)

In a punch bowl, dissolve three scoops of Lemon Iced Tea Mix in 6 cups of water. Stir well. Add 3 cups of apple-cranberry juice and a 10 oz. package of defrosted frozen mixed fresh fruit. Just before serving, add a tray of ice cubes. Makes 9 cups. For a low calorie treat, try any recipe with 4C Light Low Calorie Iced Tea Mix.

Iced Chai

Makes 1 serving 1 tablespoon 4C Lemon Iced Tea Mix 1/4 teaspoon Chinese five-spice powder 3/4 cup 2% or whole milk

1. Combine tea mix and spice powder with 1/4 cup water. Stir in milk. Pour into glass filled with ice. Per serving: 130 calories, 6 g protein, 4 g fat, 19 g total carbohydrates, 0 g dietary fiber, 18 g sugar, 19 g net carbohydrates, 92 mg sodium, 15 mg cholesterol

Ruby Glow

Take one scoop Lemon Iced Tea Mix in a pitcher. Add two cups of water and stir until completely dissolved. Add two cups of red Bordeaux, or any other full-bodied red wine. Add ice cubes. Stir. Garnish with lemon slices. Makes 6 glasses.

Lemon Spritzer (Non-Alcoholic)

Dissolve one scoop of Lemonade Mix in 1 cup water. Pour into 2 tall glasses. Add ice cubes. Fill with club soda and stir. Garnish with lime slices and mint sprigs. Makes 2 servings.

Sparkling Tawny Tea

Dissolve one scoop of Lemon Iced Tea Mix in a pitcher with two cups of water. Stir well. Add two cups of Chablis wine, just before serving, pour in 4 ounces of club soda. Add ice cubes. Stir. Garnish with slices of lime. Makes 6 glasses.

Tropical Smoothie

Makes 2 servings 1 cup low-fat yogurt 1 banana 1/2 cup canned crushed pineapple 3 tablespoons 4C Peach Iced Tea Mix 1 cup ice cubes

1. In blender, combine yogurt, banana, pineapple, and tea mix. Blend until smooth. Add ice cubes and blend. Per serving: 225 calories, 7 g protein, 2 g fat, 47 g total carbohydrates, 3 g dietary fiber, 41 g sugar, 44 g net carbohydrates, 86 mg sodium, 7 mg cholesterol