• 1/2 c white vinegar
• 1/3 c water
• 1/3 c veg. oil
• 1/4 c corn syrup
• 2 1/2 T. grated Romano cheese
• Pinch of dried oregano
• Pinch of crushed red pepper flakes
• 2 T dry pectin
• 2 T. of beaten egg or egg substitute
• 1 1/4 tsp salt
• 1 tsp lemon juice
• 1/2 tsp minced garlic
• 1/4 tsp dried parsley flakes

Combine all ingredients with a mixer on med. speed or in a blender on low speed for 30 sec. Chill at least 1 hour. Can be used as a marinade.

• 1 tbsp. butter or margarine
• 4 skinless boneless chicken breast halves
• 1 can Campbell’s Cream of Chicken & Mushroom Soup
• 1/3 cup sour cream or plain yogurt
• 2 tsp. paprika
• 1/8 tsp. ground red pepper
• 4 cups hot cooked medium egg noodles

Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set aside. Pour off fat.

Add soup, sour cream, paprika, and pepper. Heat to a boil. return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally. Serve over noodles.

• 1 package (4.9 ounces) Betty Crocker® au gratin potatoes
• 2 cups milk
• 1/2 cup canned Green Giant® Niblets® vacuum-packed whole kernel corn or Green Giant® Niblets® frozen whole kernel corn, thawed
• 1/4 cup chopped celery
• 2 cans (14 1/2 ounces each) chicken broth
• 1 package (9 ounces) Green Giant® frozen cut broccoli
• 1 1/2 cups shredded Swiss cheese (6 ounces)
• 1/2 cup canned Green Giant® Niblets® vacuum-packed whole kernel corn or Green Giant® Niblets® frozen whole kernel corn, thawed
• 1/4 cup chopped celery
• 2 cans (14 1/2 ounces each) chicken broth
• 1 package (9 ounces) Green Giant® frozen cut broccoli
• 1 1/2 cups shredded Swiss cheese (6 ounces)

1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 3-quart or larger saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
2. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

From Ang.

Alrighty. When I’m shopping for it, I usually buy a pack of boneless skinless chicken breasts - usually about 4. For that 4, I buy a bag of Nacho Cheesier Doritos (you know, the red bag), a bag of “mexican” cheese*, and a jar of salsa. You don’t want the salsa to be too runny or else your Doritos will get soggy. Trust me, that’s not good.

*I usually buy the Kraft mix, but I’ve discovered that using cheddar cheese, grating it, and seasoning it, you get the same effect. I use garlic salt, cumin and chili powder. It works wonderfully.

Preheat the oven to 375. 350 works too, it just takes longer. This recipe is VERY forgiving, yay!

Mix an egg and some milk together to make a fairly thick liquid to cover the chicken with.

Crush the Doritos (I usually use the whole bag) VERY finely - almost to the size of breadcrumbs.

Pound out the chicken so it’s super thin. About a half inch thick is good if you can get it that thin. The pieces will end up fairly large, but it’s better that way and cooks faster.

Coat the chicken. First in the egg mixture, then the Doritos.

Bake the chicken on a baking sheet OR in a glass pan until the chicken is cooked through. It usually takes about a half hour or so for me. Sometimes 45 minutes. Just when it’s white and flaky on the inside is good.

Coat the cooked chicken in salsa and then top with cheese to “hold the salsa down” - that’s the only way I can explain it, hehe.

Put it back in the oven for 5 minutes or so - just until the cheese is all melted. Let it sit for a couple minutes to cool and eat it!

• Pumpkin seeds
• 1/2 stick butter, melted
• Salt to taste

Preheat oven to 275 degrees. Wash pumpkin seeds after removing from pumpkin. Soak in melted butter for 5 minutes. Cover a cookie sheet with foil and spread seeds on it, keeping seeds from touching. Sprinkle with a little salt and bake 2-5 minutes or until lightly browned. Let cool 5 minutes before serving.

From: Campbell’s Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes
Serves: 4

Ingredients:

• 1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
• 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce
• 1/2 cup water
• 1 cup whole kernel corn
• 3/4 cup uncooked regular long-grain white rice
• 4 boneless chicken breast halves
• Paprika
• 1/2 cup shredded Cheddar cheese

Directions:

MIX soup, salsa, water, corn and rice in 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.

BAKE at 375°F. for 45 min. or until done. Sprinkle with cheese.

Ingredients:

• 1 lg. can fruit cocktail, drained
• 2 oranges, cut up
• 1/2 pt. whipping cream
• 1 lg. can pineapple tidbits, drained
• 2 cups marshmallow
• 2 beaten eggs
• 4 tbs. sugar
• 4 tbs. vinegar
• 2 tbs. butter

Place eggs in double boiler, add vinegar and sugar, stir constantly until thick and smooth. Remove from heat, and add butter. Cool. When cold fold in whipped cream then fold in fruit mixture.

For whipped cream: whip cream until it is thick but not fluffy. Will still be semi-runny.

Serve chilled. Refrigerate left overs.