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Here you can find some nice Mexican and Italian recipes! Mexican Busy Night Turkey Taco Soup with Avocado Cream Submitted by: Janice Elder "My family loves Tex-Mex dishes and I love quick and convenient but healthy and interesting dishes, and this soup fits the bill in every way. No one can believe that this hasn't simmered for a long time, as the flavors blend beautifully. If I don't have guacamole on hand, I blend green chilies with the sour cream -- it's very adaptable. Serve with tortilla chips!" Yields 4 servings. 1 (11 ounce) can Mexican-style corn 1 (16 ounce) can chili beans, undrained 2 (14.5 ounce) cans chicken broth 1 (16 ounce) jar chunky salsa 2 1/2 cups cooked, chopped turkey meat salt and pepper to taste 1/4 cup chopped fresh cilantro 1/2 cup low-fat sour cream 2 tablespoons guacamole       1 In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. 2 In a bowl, stir together sour cream and guacamole until smooth. 3 Ladle soup into bowls and top with guacamole mixture. Salsa Cheese Boule Dip Submitted by: Julie "A very yummy dip in an edible bowl!" Yields 8 to 10 servings. 1 (1 pound) loaf round, crusty Italian bread 1 cup salsa 1 1/2 cups shredded Cheddar cheese 1 (8 ounce) package cream cheese, softened 1 cup sour cream       1 Preheat oven to 350 degrees F (175 degrees C). 2 Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. 3 In a medium size mixing bowl, combine salsa, Cheddar cheese, cream cheese, and sour cream. Spoon the mixture into the bread bowl, place the top back on the bread. Wrap the bread in aluminum foil. 4 Bake for 1 1/2 hours. Serve warm with the reserved bread pieces. Chicken Fiesta Salad Submitted by: Mary Lawson "This is an attractive and zesty meal all in one dish. It's full of veggies and chicken and loaded with flavor. A quick fix for a long day. If desired top with shredded cheese and tortilla chips." Yields 4 to 6 servings. 2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn 1/2 cup salsa 1 (10 ounce) package mixed salad greens 1 onion, chopped 1 tomato, cut into wedges       1 Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop. 2 In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. 3 Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired top with shredded cheese and tortilla chips     1   1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese       1 In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. 2 Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. 3 Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives "I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone. Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste." Yields 1 dip.

Pasta recipes German Spaetzle Dumplings Submitted by: Holly "Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon." Yields 6 servings. 1 cup all-purpose flour 1/4 cup milk 2 eggs 1/2 teaspoon ground nutmeg 1 pinch freshly ground white pepper 1/2 teaspoon salt 1 gallon hot water 2 tablespoons butter 2 tablespoons chopped fresh parsley       1 Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. 2 Press dough through spaetzle maker, or a large holed sieve or metal grater. 3 Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. 4 Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. Polish Cabbage Noodles Submitted by: elizabeth sill "Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!" Yields 5 - 6 servings. 1 medium head shredded cabbage 2 red onions, cut into strips 1/2 cup butter 1 (16 ounce) package wide egg noodles salt to taste ground black pepper to taste       1 Cook pasta in a large pot of boiling salted water. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste Egg Noodles Submitted by: Linda "This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough." Yields 6 to 8 servings. 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter       1 In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. 2 On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. 3 Allow to air dry before cooking. 4 To cook fresh pasta, in a large pot with boiling salted water cook until al dente.