Things I Like

FOUR CHEESE PIZZA

1 10-inch pizza crust

4 teaspoons olive oil

1/2 cup Mozzarella, shredded

1/2 cup Fontina cheese, shredded

1/2 cup Provolone cheese, shredded

1 large tomato, cored and slice

2 tablespoons Parmesan, freshly grated

2 tablespoons fresh basil, chopped

Place pre-baked pizza crust on perforated pizza pan, brush with oil.

Combine Mozzarella, Fontina and Provolone cheeses, sprinkle half over crust. Arrange tomato in single layer over cheese, overlapping slightly if necessary. Sprinkle with remaining cheese mixture, sprinkle with Parmesan.

Place on greased grill over medium-high heat, cover and cook for about 12 minutes or until crust is crisp and cheese has melted, rotating pan once.

Sprinkle with basil.

Serving Size: 4

BAKED SPAGHETTI AND CHEESE

1 lb. uncooked spaghetti

2 tbsp. salt

4 to 6 qt. boiling water

1 (10-1/2 oz.) can condensed cream of celery soup, undiluted

4 cups (about 1 lb.) Cheddar cheese, grated

1 cup milk

1/2 cup chopped parsley

2 hard-cooked eggs sliced (optional)

Gradually add spaghetti and salt to rapidly boiling water, so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain in colander. Combine with soup, 3 cups cheese, milk and parsley. Turn into 2-1/2 quart casserole dish. Sprinkle remaining cheese on top.

Bake in a preheated 375°F oven for 15 minutes, until bubbling. Garnish with egg slices if desired.

Makes 8 servings.

BAKED TACOS

6 Rhodes™ Dinner Rolls, thawed to room temperature

1 pound lean ground beef

2 tablespoons taco seasoning mix

4 ounce can diced green chilies

1 cup grated cheddar cheese

salsa

shredded lettuce

chopped tomatoes

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into an 11x8-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Place ground beef in a skillet and cook completely. Drain well. Add taco seasoning and green chilies to meat and simmer 5 minutes.

Remove wrap from...