I want to try every recipe posted today. Georgysmom, your white gazpacho sounds good. The recipes I've read have white grapes added, which seems odd to me, but maybe it's good. I think I like yours best. Jude, I had the Parade magazine in front of me ready to post the wild rice recipe. Doesn't it sound good? Luckygardnr, I've never made polenta because I've heard it's just like grits (which I love). But I'm going to make your recipe when our granddaughter and her DH come next month. In fact, I think I'll make all three recipes. Thanks for the menu help, guys!! This is more of a cool weather dish, at least for us. CREAMY CROCKPOT SPAGHETTI (Picky Palate) 1 pound lean ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder or salt 3 jars 26 ounce pasta sauce 1 pound spaghetti noodles 1/2 cup Parmesan Cheese 4 ounces cream cheese 1-2 cups chicken broth 1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary. 2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve. Makes 10-12 servings

This looks good and easy. Chicken and Bow Ties (BH&G) 8 ounces dried bow tie pasta 2 cloves garlic, minced 2 tablespoons olive oil 1 lb.skinless, boneless chicken breast halves, cut into thin bite-size strips 1 teaspoon dried basil, crushed 1/8 teaspoon crushed red pepper 3/4 cup chicken broth 1/2 cup oil-packed dried tomatoes, drained and cut into thin strips 1/4 cup dry white wine 1/2 cup whipping cream 1/4 cup grated Parmesan cheese Grated Parmesan cheese (optional) 1. Cook pasta according to package directions; drain. 2. Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.

Mom's Best Meatloaf (recipe from allrecipes.com) 1 1/2 pounds ground beef 1/4 cup chopped onion 1/4 cup quick-cooking oats 1/8 cup cornmeal 1 cup dried bread crumbs * see note below 1 1/2 teaspoons salt 1 tablespoon white sugar 1 egg, beaten 1/2 cup tomato juice 1/2 cup water 1 tablespoon barbecue sauce 1 dash liquid smoke flavoring 1 tablespoon distilled white vinegar 1/4 cup ketchup 1 tablespoon brown sugar 2 teaspoons prepared mustard 2 dashes liquid smoke flavoring Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350 degrees F (175 degrees C) for approximately one hour. I've made this several times, and it is quite good! In fact, I just had a slice! The 1 cup of breadcrumbs seem like too much so the 1st time I made this I cut it down. Mistake! It was so moist I could not get it out of the pan in 1 piece. * Now I use 1/2 cup of Panko breadcrumbs and 1/4 cup of progresso breadcrumbs and the texture is just right!

Ginger Garlic Pork Chops (Canadian Living) Bone-in chops may require some carving, but the superior flavour from the bones makes it more than worthwhile. 2 bone-in pork loin chops, about 1 inch thick, 1-1/2 lb 1 green onion, thinly sliced on bias Marinade: 1/4 cup vegetable oil 4 cloves garlic, minced 2 tbsp grated fresh ginger 2 tbsp soy sauce2-1/2 tsp fish sauce 2 tsp vinegar 1-1/2 tsp granulated sugar 3/4 tsp pepper Marinade: In bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Pour all but 2-1/2 tbsp into large dish, reserving remainder in refrigerator. Add pork chops to dish, turning to coat. Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours. Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes. To serve, cut sections off either side of bone; slice thinly across the grain. Spoon reserved marinade over pork; sprinkle with green onion. Source : Canadian Living Magazine: June 2011