Vinegar Grilled Chicken

"A delicious marinade for grilled chicken."

Ingredients

• 2/3 cup water
• 2/3 cup white wine vinegar
• 1 tablespoon fresh-ground black pepper
• 2 tablespoons garlic salt
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 3 tablespoons margarine, melted
• 4 (10 ounce) bone-in chicken breast halves

Directions

• Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

Chicken Marsala

"A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company."

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Applesauce Sandwich

"This recipe is made just like a grilled cheese, except with applesauce. The applesauce kind of soaks into the bread as it cooks. This is a great snack that my Mom used to make for me as a child. My children love this as a 'late night' snack."

Ingredients

• 1 tablespoon butter
• 2 slices bread
• 3 tablespoons applesauce

Directions

1. Heat a skillet over low heat. Spread butter on one side of each slice of bread. Place bread slices, buttered side down, in skillet. Divide applesauce onto both slices of bread, and spread to the edges.
2. Cook until lightly browned, about 5 minutes. Fold slices together, and cool 5 minutes. Cut into quarters.

Easy Garlic Chicken

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"

Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

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Cheese Stromboli

"Try adding sliced deli ham or pepperoni for a twist!"

Ingredients

• 1 (10 ounce) can refrigerated pizza dough
• 1/4 pound sliced provolone cheese
• 1 (26 ounce) jar Ragu® Old World Style® Pasta Sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

• Preheat oven to 400 degrees F. Roll pizza dough into 15 x 11-inch rectangle. Layer provolone cheese over dough, leaving 1-inch border around edges. Evenly spread 1 cup Pasta Sauce over cheese, then evenly sprinkle with mozzarella and Parmesan cheeses.
• Roll, starting at longest end, jelly-roll style. Fold in ends and pinch to seal. Arrange stromboli seam-side down on baking pan.
• Bake 20 minutes or until bread is golden. Let stand 10 minutes before slicing. Serve with remaining Pasta Sauce, heated.

Mushroom Rice

"Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!"

Ingredients

• 2 teaspoons butter
• 6 mushrooms, coarsely chopped
• 1 clove garlic, minced
• 1 green onion, finely chopped
• 2 cups chicken broth
• 1 cup uncooked white rice
• 1/2 teaspoon chopped fresh parsley
• salt and pepper to taste

Directions

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Honey Glazed Ham

"This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)"

Ingredients

• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Directions

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Broccoli Fish Bake

"Layers of broccoli, fish and a creamy, cheesy sauce are topped with crunchy bread crumbs."

Ingredients

• 1 (10 ounce) package frozen broccoli spears, cooked and drained
• 1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Broccoli Soup
• 1/3 cup milk
• 1/4 cup shredded Cheddar cheese
• 2 tablespoons dry bread crumbs
• 1 teaspoon butter, melted
• 1/8 teaspoon paprika

Directions

• Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
• Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.

Margaritas

"I have been asked by everyone, 'How do you make your margaritas?' Everyone says I make the best. I like them, maybe you will too."

Ingredients

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec

Directions

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

After-Christmas Turkey Potpie

"Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house."

Ingredients

• 1 cup sliced carrots
• 1 cup finely chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 3 tablespoons butter or margarine
• 2 cups cubed cooked turkey
• 1 tablespoon all-purpose flour
• 1 (10.75 ounce) can condensed golden mushroom soup, undiluted
• 1 cup frozen cut green beans, cooked and drained
• 1 Pastry for double-crust pie (9 inches)
• 1 tablespoon milk

Directions

• In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.

Blue Cheese and Dried Cranberry Tossed Salad

"This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!"

Ingredients

• 4 hearts of romaine lettuce, chopped
• 1/2 English cucumber, sliced
• 3/4 cup grape tomatoes, halved
• 1/2 cup chopped toasted pecans
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 3/4 cup balsamic vinaigrette

Directions

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.