Baked Mac & Cheese

Ingredients:
3 tablespoons plain dry breadcrumbs, (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:
1.Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

2.Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3.Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5.Bake the casserole until bubbly and golden, 25 to 30 minutes.

http://www.eatingwell.com/recipes/baked_mac_cheese.html

Thanksgiving Early!

Check out 24 make ahead recipes for Thanksgiving from Delish! Go here to indulge in the goodness!

Sweet Potatoes with Warm Black Bean Salad

For a satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)

2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Makes 4 servings.

http://shine.yahoo.com/channel/food/could-you-quit-meat-once-a-week-for-a-year-1278724/

Garden Pasta Salad

Ingredients:
2 cup(s) whole-wheat rotini (6 ounces)
1/3 cup(s) reduced-fat mayonnaise
1/3 cup(s) low-fat plain yogurt
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) red-wine vinegar, or lemon juice
1 clove(s) garlic, minced
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1 cup(s) cherry or grape tomatoes, halved
1 cup(s) diced yellow or red bell pepper (1 small)
1/2 cup(s) chopped scallions (4 scallions)
1/2 cup(s) chopped pitted Kalamata olives
1 cup(s) grated carrot (about 2)
1/3 cup(s) slivered fresh basil

Directions
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

http://www.delish.com/recipefinder/garden-pasta-salad-recipe-5061

Chili-glazed Sweet Potatoes

Ingredients
4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt

Preparation
1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1117789

EatingWell Deviled Eggs

Ingredients:
12 large hard-boiled eggs (see Tips & Techniques), peeled
1/3 cup(s) nonfat cottage cheese
1/4 cup(s) low-fat mayonnaise
3 tablespoon(s) minced fresh chives or scallion greens
1 tablespoon(s) sweet pickle relish
2 teaspoon(s) yellow mustard
1/8 teaspoon(s) salt
Paprika for garnish

Directions
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard, and salt; process until smooth.

Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

http://www.delish.com/recipefinder/eatingwell-deviled-eggs-recipe-6847

Spinach Stuffed Mushrooms

Prep Time: 15 min
Total Time: 35 min
Makes: Makes 40 servings.

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

http://www.kraftfoods.com/kf/recipes/spinach-stuffed-mushrooms-75374.aspx

Greek Isles Pasta Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1 cup each

What You Need
3 cups farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup KRAFT Natural Mediterranean Style Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup drained canned chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Greek Vinaigrette Dressing

Make It
COOK pasta as directed on package; drain. Place in large bowl.

ADD remaining ingredients; mix lightly.

SERVE immediately or cover and refrigerate until ready to serve.

Substitute combined 1/2 cup KRAFT Zesty Italian Dressing, 2 Tbsp. lemon juice and 1 tsp. dried oregano leaves for the Greek vinaigrette dressing.

Jazz It Up
Add 1/2 cup sliced black olives.

Multigrain Mac and Cheese with Creamy Tomato-Basil Sauce

Ingredients

1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can(s) (14.5 ounces) diced tomatoes, drained
2 tablespoon(s) margarine or butter
1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs
3/4 cup(s) freshly grated Romano cheese
1 small onion, chopped
1 clove(s) garlic, finely chopped
3 tablespoon(s) cornstarch
4 cup(s) reduced-fat (2%) milk
Salt and ground black pepper
10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated
1 cup(s) (loosely packed) fresh basil leaves, chopped


Directions

1.Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.

2.Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

3.Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

4.In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

5.Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

http://www.delish.com/recipefinder/multigrain-mac-cheese-tomato-basil

Sweet Potato Salad with Lemony Buttermilk Dressing

Ingredients:
3 pound(s) (3 large) sweet potatoes, peeled and cut into 1-inch chunks
1 lemon
2/3 cup(s) buttermilk
1/4 cup(s) light mayonnaise
Salt and pepper
3 stalk(s) celery, thinly sliced
1/4 cup(s) red onion, minced
1/4 cup(s) loosely packed fresh parsley leaves, chopped


Directions

In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.

Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Stir in celery, onion, and parsley.

Drain potatoes; cool 10 minutes. Add to dressing in bowl and gently stir until potatoes are well coated. Makes about 8 cups. Spoon potato salad into large container with tight-fitting lid. Can be refrigerated up to 1 day.

http://www.delish.com/recipefinder/sweet-potato-salad-buttermilk

Double-Stuffed Potatoes

Ingredients:
2 Anjou or Bosc pears
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
1/2 cup(s) milk, heated
5 tablespoon(s) unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1/8 teaspoon(s) ground cloves
1/4 teaspoon(s) freshly grated nutmeg
1/2 cup(s) light brown sugar
3 sprig(s) fresh thyme


Directions

Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.

Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.

Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.
http://www.delish.com/recipefinder/double-stuffed-potatoes-3082

Pasta e Fagioli with Pesto

Ingredients:
1/2 pound(s) borlotti (or cranberry) beans
3 cup(s) (loosely packed) basil leaves
5 tablespoon(s) lemon juice
2 clove(s) garlic
3/4 cup(s) grated Parmesan cheese
1 1/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1/2 cup(s) olive oil
1 tablespoon(s) olive oil
3/4 pound(s) pasta, such as strozzapreti or penne
1 large (13-ounce) sweet onion, sliced 1/4 inch thick
8 ounce(s) green beans, cut into 1 1/2-inch pieces
1/3 cup(s) white wine
8 ounce(s) cherry or grape tomatoes, halved lengthwise



Directions

Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender -- about 45 minutes. Strain, reserving the cooking liquid, and keep warm.

Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside.

Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente -- about 9 minutes. Drain the pasta immediately (do not rinse). Set aside.

Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown -- 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender -- 2 to 3 more minutes.

Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm.

http://www.delish.com/recipefinder/pasta-e-fagioli-pesto-3152

Maple Baked Beans

Ingredients:
1 tablespoon(s) vegetable oil
1/2 pound(s) smoked sausage, such as kielbasa, cut into 1/4-inch slices
1 large onion, chopped
4 clove(s) garlic, finely chopped
1 1/2 teaspoon(s) paprika
2 tablespoon(s) Dijon mustard
1/4 cup(s) tomato paste
1/3 cup(s) apple-cider vinegar
2 cup(s) low-sodium chicken broth
1 cup(s) maple syrup
3/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1 pound(s) navy beans, soaked overnight



Directions

Heat oven to 350°F. Heat the oil in a large ovenproof pot over medium heat. Add the sausage and cook until browned. Stir in the onion and garlic. Cook until the onion becomes translucent. Add the paprika, mustard, tomato paste, and apple-cider vinegar. Cook for 1 minute. Add the broth, 2 cups water, maple syrup, salt, pepper, and beans; cover and bring to a boil. Place in the oven and bake for 1 hour. Remove the lid and continue to bake -- stirring every hour -- for 3 1/2 more hours. Serve warm.

http://www.delish.com/recipefinder/maple-baked-beans-3335

American Potato Salad

Ingredients:
3 pound(s) small red pototoes, quartered
1 1/2 teaspoon(s) salt
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) tarragon or cider vinegar
1 teaspoon(s) dried tarragon leaves (or 1 tablespoon fresh chopped tarragon leaves)
1/2 teaspoon(s) freshly ground black pepper
1 cup(s) chopped celery
1 cup(s) finely chopped sweet onion
1/2 cup(s) chopped green onions
2 tablespoon(s) sweet pickle relish
4 large hard-boiled eggs, peeled and grated
1/2 cup(s) mayonnaise
1/4 cup(s) finely chopped roasted red pepper
4 strip(s) crisp bacon, crumbled


Directions

In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat. Cook potatoes until fork-tender -- 10 to 15 minutes. Drain potatoes and place in a large bowl.

In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and black pepper. Add olive-oil mixture to potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.

Thirty minutes before serving, let potato mixture warm to room temperature. Just before serving, fold in roasted red pepper and sprinkle with crumbled bacon.

http://www.delish.com/recipefinder/americana-potato-salad-3370

Steak and Potato Kebabs with Creamy Cilantro Sauce

Ingredients:
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks


Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

http://www.delish.com/recipefinder/steak-potato-kebabs-creamy-cilantro-sauce-recipe-6873

Guacamole Potato Salad

RECIPE INGREDIENTS:
3 pounds red potatoes
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced

1. In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.

2. Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.

3. Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.

Chili-Crusted Salmon and Roasted Scalloped Potatoes

Ingredients:
1 tablespoon(s) chili powder
1 tablespoon(s) brown sugar
1 teaspoon(s) salt
1 bag(s) (1 pound 8 ounces) refrigerated scallop-cut potatoes
3 green onions, chopped
1 tablespoon(s) olive oil
1/4 teaspoon(s) coarsely ground black pepper
4 piece(s) (6 ounces each) skinless salmon fillet
Green onions for garnish


Directions

Preheat oven to 450 degrees F. In small bowl, combine chili powder, brown sugar, and salt until blended.

In 13- by 9-inch ceramic or glass baking dish, toss potatoes with chopped green onions, olive oil, pepper, and 1 tablespoon chili mixture until evenly coated. Cover with foil and roast 20 minutes.

Meanwhile, with hands, rub remaining chili mixture on top of salmon fillets. Place fillets over potatoes and roast, uncovered, 10 to 12 minutes longer or until fish flakes easily when tested with a fork, and potatoes are tender. Garnish with green onions.

http://www.delish.com/recipefinder/chili-crusted-salmon-roasted-scalloped-potatoes-1405

Easy Fiesta Beans

Ingredients:
1 can(s) fat-free refried beans, preferably spicy
1 can(s) no-salt-added pinto beans, rinsed
1/2 cup(s) prepared salsa
2/3 cup(s) grated sharp Cheddar cheese, divided
4 scallions, sliced


Directions

Position rack in upper third of oven; preheat broiler.

Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a medium saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes.

Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

http://www.delish.com/recipefinder/easy-fiesta-beans-recipe-9230

Italian Dressing (Pasta Salad)

INGREDIENTS
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt


DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.


Pasta Salad
Boil one box of corkscrew pasta. Add veggies of your choice and drizzle italian dressing from above over the top.\
TIP: Double the italian dressing recipe!

All-American Potato Salad

Ingredients:
2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ tsp salt, divided
3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
1 Tbs yellow mustard
¼ tsp pepper
½ tsp celery seed
½ cup mayonnaise
¼ cup sour cream
½ small red onion, chopped finely
1 rib celery, chopped finely
2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, and simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.

http://tasteofhomecooking.blogspot.com/2008/07/belated-fourth-of-july-cookout.html