Think outside the jar

Most of us have added a packet of onion soup mix to a meatloaf or pot roast, or a reached for can of cream of mushroom soup in lieu of a sauce.

And thanks to books such as "The Cake Doctor" and "101 Things to Do With a Cake Mix," we've found you can make numerous desserts, cookies and pies with a humble box of cake mix.

But there are other common foods in your pantry or fridge with uncommonly good uses.

Take a simple jar of salsa. Although it's had a long — and fiery — relationship with tortilla chips, it's a great flavoring agent in many side dishes.

It can be a shortcut for chili, Spanish rice, guacamole and other recipes that call for canned tomatoes and chilies. And the flavors don't always need to be Southwestern. In 1998, salsa's versatility was underscored when a recipe for Salsa Couscous Chicken won the million-dollar grand prize in the Pillsbury Bake-Off. The recipe was a Moroccan-style dish flavored with salsa, cinnamon and raisins.

Peanut butter affords another opportunity to think outside the jar. Yes, it's the stuff from which millions of PB & J sandwiches are made of daily in America. But it's also a staple for cooking in other parts of the world.

Africans ground peanuts into stews, and the Chinese have crushed them into creamy sauces for hundreds of years. And as Reese's Peanut Butter Cups fans will tell you, this nutty concoction pairs well with chocolate for fabulous treats.

One caution: Don't use peanut butter as a "secret" ingredient. For those who are allergic to peanuts, a tiny amount can trigger a anaphylactic reaction, even death. So be sure to let your guests know if a dish contains peanut butter.

Yogurt is not just for breakfast anymore. The lactic acid makes it a tenderizer in baked goods and in marinating meats. In many instances, you can use it in place of sour cream. Flavored yogurts can be a base for sweet-tart salad dressings.

SOUTHWESTERN COBB SALAD WITH LIME CILANTRO DRESSING

This sweet-tart dressing uses lime-flavored yogurt. Salsa takes the place of fresh tomatoes and chilies.

1 1/3 cups chopped cooked chicken

2 teaspoons taco seasoning

1 5-ounce package romaine leaves or chopped iceberg lettuce

2 cups salsa

1 15-ounce can corn, drained