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Five Cheese Skillet Burgers=
1 lb. lean ground beef 1 egg 2 Tbsp. ketchup 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided 2 tsp. Worcestershire sauce 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix 4 hamburger buns, split
MIX meat, egg, ketchup, 1/2 cup of the cheese, the Worcestershire sauce and coating mix. Shape into four 1/2-inch-thick patties. PLACE patties in nonstick skillet on medium heat; cover. Cook 5 min. Turn burgers over; sprinkle evenly with remaining 1/2 cup cheese. Cook, uncovered, 5 min. or until burgers are cooked through (160°F). SERVE in the buns.
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Hickory BBQ Pork Sandwiches
1 boneless pork shoulder (2 lb.) 1 env. onion soup mix 2 small onions, sliced 1 cup KRAFT Hickory Smoke Barbecue Sauce 8 sandwich buns, split 8 KRAFT Singles
PLACE meat in slow cooker. Top with soup mix, onions and barbecue sauce; cover with lid. COOK 4 to 6 hours on HIGH (or 8 to 10 hours on LOW). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker. Mix with sauce. SPOON meat mixture evenly onto bottom halves of buns; top with Singles. Cover with tops of buns.
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Citrus Chicken Salad Pita
1 can (11 oz.) mandarin orange segments, drained 2 cups cooked chicken strips (about 10 oz.) 1/3 cup PLANTERS Slivered Almonds, toasted 1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. chopped fresh parsley 4 pita breads, cut crosswise in half
MIX oranges, chicken and almonds in large bowl. Add mayo and parsley; mix lightly. Cover. REFRIGERATE at least 1 hour or until ready to serve. SPOON chicken mixture into pita halves just before serving.
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Tangy Raspberry Turkey Sandwich
2 tsp. GREY POUPON Savory Honey Mustard 1 tsp. seedless raspberry jam 2 squares (3 inch) flat loaf bread, cut horizontontally in half 12 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast 2 lettuce leaves 4 red onion rings
MIX mustard and jam until well blended; spread evenly onto cut sides of bread. PLACE turkey, lettuce and onions evenly on bottom halves of bread. COVER with tops of bread.