Instructions 1. Prepare long-grain & wild-rice mix as label directs, but use 1 tablespoon light corn-oil spread instead of butter; keep warm. 2. Meanwhile, place dried-tomato halves in small bowl; pour 1 cup boiling water over tomatoes; let stand 15 minutes to soften. 3. Cut each carrot

Instructions 1. Prepare rice as label directs. Set aside to cool. 2. Meanwhile, rinse and drain black beans. Drain green chilies. Coarsely chop lettuce. Seed and dice tomatoes. Place beans, chilies, lettuce, and tomatoes in large bowl. In small bowl, mix yogurt, mayonnaise dressing, Worcestershire,

Serving Size : 4 1 pound lean ground beef 1/2 cup finely chopped onion 1/4 cup crushed crisp buttery crackers 1/2 teaspoon peppered seasoned salt 1/4 cup chili sauce 1 egg -- beaten 1 14.5 ounce can diced tomatoes -- undrained 1 12 ounce jar home-style beef gravy 2 cups cubed unpeeled russet

Serving Size : 4 1 pound lean ground beef 1/2 cup finely chopped onion 1/4 cup crushed crisp buttery crackers 1/2 teaspoon peppered seasoned salt 1/4 cup chili sauce 1 egg -- beaten 1 14.5 ounce can diced tomatoes -- undrained 1 12 ounce jar home-style beef gravy 2 cups cubed unpeeled russet

Heat olive oil in a skillet over medium heat; brown steak. Drain; place in a large stockpot. Add tomato sauce, gravy and potatoes; bring to a boil. Reduce heat to medium; simmer for 10 minutes or until potatoes are tender.

In a large skillet over medium heat,brown beef in oil on both sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top.