In 3-quart saucepan or Dutch oven, melt butter over medium heat.

Add onion and garlic; cook and stir 2 to Minutes or just until garlic begins to brown.

Stir in all remaining ingredients except fish.

Heat to boiling.

Reduce heat; cover and simmer 8 minutes.

Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

In 4-quart Dutch oven, heat oil over medium-high heat.

Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are tender.

Stir in tomatoes, water, potato, and bouillon.

Heat to boiling.

Reduce heat; cover and simmer 20 minutes, stirring occasionally.

Stir in cod, shrimp, beans, zucchini, thyme and pepper.

Heat to boiling.

Reduce heat; cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink.

Serve topped with parsley if desired.

Spray 3-quart saucepan with cooking spray; heat over medium heat.

Add leek; cook and stir about Minutes or until softened.

Increase heat to high.

Add broth and baking potatoes.

Heat to boiling.

Reduce heat; cover and gently simmer 5 minutes.

Add sweet potatoes.

Cover; gently simmer about 10 minutes or until potatoes are tender when pierced with fork.

Using slotted spoon, remove baking potatoes from saucepan; place in blender.

With lid on saucepan, carefully drain off broth into blender, leaving leek and sweet potatoes in saucepan.

Cover blender; puree potato mixture until smooth.

Return mixture to saucepan.

Stir in remaining ingredients.

Cook over medium heat about 8 minutes, stirring occasionally, until thoroughly heated.

In 4-quart Dutch oven or saucepan, heat oil over medium heat.

Add 1 cup onion and the garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.

Stir in all remaining ingredients except eggs and additional onion.

Heat to boiling.

Boil 2 minutes.

Reduce heat; cover and simmer about 2 hours or until beans are tender.

Serve soup topped with eggs and onion.

n 5-quart Dutch oven or stockpot, heat oil over medium-high heat.

Add sausage, carrots, onion, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink.

Drain.

Stir broth, tomatoes and great northern beans into sausage mixture.

Heat to boiling.

Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans.

Heat to boiling.

Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Spray 4-quart stockpot with cooking spray; heat over medium-high heat.

Cook pork in Dutch oven, stirring occasionally, until browned.

Stir in remaining ingredients.

Heat to boiling; reduce heat.

Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.

In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix.

Add pork; seal bag and shake to coat.

In 5-quart Dutch oven or stockpot, heat oil over medium heat.

Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.

Stir in peanut sauce, broth and red pepper.

Heat to boiling.

Boil 1 minute, scraping browned bits off bottom of Dutch oven.

Reduce heat to low; cover and simmer 30 minutes.

Add squash.

Cover; simmer 30 minutes or until pork and squash are tender.

Stir in bell pepper and snow pea pods.

Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender.

Serve over hot cooked white rice.

In 1-gallon resealable food-storage plastic bag, shake flour and ½ teaspoon each of the garlic-pepper blend and salt until mixed.

Add pork to bag; shake to coat.

In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.

Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges.

Discard any remaining flour mixture.

Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining ½ teaspoon each garlic-pepper blend and salt.

Heat to boiling, scraping browned bits off bottom of Dutch oven.

Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.

Stir in squash and green beans.

Heat to boiling.

Reduce heat; cover and simmer 15 minutes.

Stir in bell pepper.

Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender.

Remove and discard bay leaf before serving.

In large bowl, mix pork, flour and seasoned salt until pork is coated.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.

Add remaining ingredients to pork in skillet.

Heat to boiling.

Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.

n 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.

Carefully pour in 1 cup of the water.

Heat to boiling.

Reduce heat; cover and simmer 6 to 8 minutes, turning bratwurst occasionally, until no longer pink in center.

Remove bratwurst from saucepan; cover and refrigerate.

Discard cooking liquid.

lnto same saucepan, pour remaining 2 cups water.

Stir in all remaining ingredients except bratwurst and spinach.

Heat to boiling.

Reduce heat; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until lentils are tender.

Cut bratwurst into ½-inch slices; stir into stew.

Cook about Minutes or until bratwurst is hot.

Stir in spinach.

Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.