INGREDIENTS:

You’ll need one package of Otto’s Specialty Spinach-Artichoke Mix
8oz. cream cheese
½ Stick (¼) cup softened butter or margarine
Mushrooms and parmesan cheese or bread crumbs

DIRECTIONS:

Combine ingredients and use cheese spread to fill mushroom caps. Top with parmesan cheese or bread crumbs. Line a baking pan with foil and spray with oil. Spread mushrooms on the bottom of the pan and bake at 350° for 12 to 15 minutes or until bread crumbs are golden brown.

INGREDIENTS:

You’ll need one package of Otto’s Specialty Spinach-Artichoke Mix
8oz. cream cheese
½ Stick (¼) cup softened butter or margarine
¼ cup sour cream
½ cup milk or cream
4 cups cooked mostaccioli noodles or your favorite noodles
2 cups chicken, cooked and cut into bite sized pieces

Other options - Add ¾ cup diced tomatoes drained and/or ¾ cup artichoke hearts diced and drained

DIRECTIONS:

In saucepan over low heat combine Spinach-Artichoke Mix, cream cheese, butter, sour cream and milk. Stir until ingredients are thoroughly heated and smooth. Add optional tomatoes and artichokes if desired. Pour over noodles and chicken. Stir enough to coat chicken and mostaccioli noodles. Serve hot.

INGREDIENTS:

You’ll need one package of Otto’s Specialty Spinach-Artichoke Mix or use Otto’s Specialty Garlic Mix
8oz. cream cheese
½ Stick (¼) cup softened butter or margarine
¼ cup sour cream
1/8 cup milk or cream

DIRECTIONS:

Combine and heat on top of stove stirring constantly until smooth. For a spectacular presentation scoop out the center of a small, round loaf of bread and reserve the bread pieces. Fill the scooped out area with hot cheese mixture and use the reserved bread pieces for dipping.

INGREDIENTS:

You’ll need one package of Otto’s Specialty Spinach-Artichoke Mix or use Otto’s Specialty Garlic Mix
8oz. cream cheese
½ Stick (¼) cup softened butter or margarine
One 8oz. Can of crescent rolls or pastry dough

DIRECTIONS:

Combine mix with cream cheese and butter. Unroll rolls and Cut crescents into 3 inch squares. Place 1 tsp. of cheese spread in the center of each square. Fold in half to form a triangle. Press to seal edges. Cut a slit in the top to vent steam. Sprinkle the top with parmesan cheese if desired. Bake at 350° for 12 to 15 minutes or until golden brown.

Alternative - Unroll rolls and press creases together. Spread cheese mixture over rolls and roll back up. Cut roll into ¼ inch slices. Bake the same

INGREDIENTS:

You’ll need one package Otto’s Specialty Loaded Potato Mix
1 8oz. cream cheese

DIRECTIONS:

Combine Loaded Potato Mix with cream cheese. Use as topping to your baked potato.

Alternatives - add as substitute for milk to mashed potatoes and serve. Or scoop out potato from peel, being careful not to tear peal. Mash potato with loaded potato mixture and refill potato shells. Top with bacon bits and cheese and bake at 350° for 15 to 20 minutes for a marvelous double baked potato.

INGREDIENTS

1 and 1/2 pounds ground beef
3 celery stalks, finely chopped
1/2 green pepper, finely chopped
1 small oninon, finely chopped
1/2 Tbs. butter
2 15 oz. can Hunt’s Stewed Tomatoes
1 10 3/4 oz. Cambell’s soup
Tomato juice
1 1/2 Tbs. salt
1 tsp. pepper
Water
3 Tbs. chilli powder
1 15 oz. can kidney beans

In fry pan, melt 1/2 Tbs. butter until pan is covered. Mix ground beef with celery, pepper and onion and fry until beef is browned. Remove greese. Place browned meat in large pot. Add one package Sweet Pepper and Tomato, two 15 oz. stewed tomatoes, 1 can tomatoe soup, fill empty soup can with tomato juice and add to mix. Add 1 1/2 Tbs. salt, 1 tsp. pepper, and one soup can filled with water to mix, 3 Tbs. chilli powder, and 1 15 oz. can of kidney beans. Simmer until vegetables are tender.

INGREDIENTS:

1 lb. package of Lasagna noodles*
1 lb. lean ground Italian beef
2/3 cup chopped onion
1 or 2 cloves garlic, chopped
2 cups water
1 (14-1/2oz.) can stewed tomatoes
1 (6oz.) can tomato paste
1 tablespoon beef-flavored instant bouillon
1 and ½ tsp. Italian seasoning
You’ll need 1 packet of Otto’s Specialty Bruschetta Mix
1 (15 or 16 oz.) container Ricotta cheese
2 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
2 eggs

DIRECTIONS:

Cook pasta according to package directions. In a large saucepan, brown meat; pour off fat. Add onion and garlic; cook and stir until tender. Stir in water, tomatoes, tomato paste, bouillon and Italian seasoning and Bruschetta Mix. Cover; simmer 30 minutes. In a medium bowl mix Ricotta cheese, ½ cup Mozzarella cheese, Parmesan cheese and eggs. Layer noodles, sauce and cheese mixure; top with remaining mozzarella cheese. Cover; bake in pre-heated 350° oven 50 minutes or until hot and bubbly. Uncover; let stand 10 minutes before serving.
*You can also substitute Jumbo Shell noodles and stuff with cheese mixture; pour sauce mixture over top; cover with cheese and bake for the same amount of time.

INGREDIENTS:

You’ll need one package of Otto’s Specialty Sweet Pepper Tomato (for more of a garlic taste use Otto’s Specialty Bruschetta)
1 and ½ lbs. hamburger
I can diced tomatoes drained
1 can tomato sauce

DIRECTIONS:

Brown hamburger and drain. Add Sweet Pepper Tomato. Add tomatoes and tomato sauce. Use on top of hot dogs with some sharp cheddar cheese to your liking.

INGREDIENTS:

You’ll need one package Otto’s Specialty Garlic Butter
2 Tsp. water
3/4 to 1 cup olive oil
1 loaf French Bread

DIRECTIONS:

Combine one package Garlic Butter mix with 2 Tsp. water. Wait two minutes until absorbed. Add 3/4 to 1 cup of olive oil. Slice French Bread down in half and spread Garlic Butter mixture over breach halves. Wrap in aluminum foil and bake at 375 for about 15 to 20 minutes. Serve warm!

DIRECTIONS:

Rub pork loin with one Package "Italian Tomato & Garlic Dip Mix".
Place in crock pot and cook until tender (until internal temperature reachs 155-160 degrees)