Beef Taco Bake

1 pound ground beef

2 cans (10 3/4 ounces) Campbell's® Condensed Tomato Soup

2 cups Pace® Picante Sauce

1 cup milk

16 corn tortillas (6-inch), cut into 1-inch pieces

2 cups shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

Adapted From Campbell's Kitchen

Haystacks

Cooked Rice
Cream of Chicken Soup
Sour Cream
Milk
Cooked Chicken
Cheese
Corn
Peas
Carrots
Pineapple
Mandarin Oranges
Sliced Olives
Chinese Noodles

Heat soup, sour cream, milk and chicken on stove.  Serve over rice with toppings.

Scalloped Macaroni and Ham

2 C. dried elbow macaroni

1/2 C. chopped onion

1/4 C. margarine or butter

1/4 C. flour

2 tsp. snipped fresh basil or ¼ tsp. dried basil

1/4 tsp. pepper

2 tsp. salt

3 C. milk

2 C. diced fully cooked ham

1 C. frozen peas

1 C. soft bread crumbs*

2 Tbsp. margarine or butter, melted

 Cook macaroni about 10 min. or until tender but still firm.  Drain well.  Meanwhile, for sauce, in a medium saucepan cook onion in the 2 Tbsp. margarine or butter till tender, but not brown.  Stir in flour, basil, pepper, and salt.  Add milk all at once.  Cook and stir till thickened and bubbly.  Remove from heat.  Stir in the cooked macaroni, ham, and frozen peas.  Transfer mixture to a 2 qt. casserole dish.  Toss together the bread crumbs and 1 Tbsp. margarine or butter.  Sprinkle crumbs on top of the macaroni mixture.  Bake in 350º oven about 30 min.  or till bubbly.

*Break up 3-4 slices of bread and put in blender on medium setting*

From Better Homes and Gardens

Ham Fried Rice

2 C. cold, cooked rice

¾ C. finely diced ham, pork, chicken, or bacon

2 eggs

2 Tbsp. finely chopped celery

1 Tbsp. green onion thinly sliced

Soy sauce

Heat frying pan or wok over medium high heat.  Lightly oil.  Add rice, meat, onions, and celery to pan.  Stir to break up rice and coat with oil.  When heated through, add egg and stir until cooked.  Add soy sauce to taste.

Braised Pork Chops

1 teaspoon rubbed sage

1 teaspoon dried rosemary, crushed

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

1 tablespoon butter

1 tablespoon olive oil

3/4 cup apple juice, divided

1 tablespoon minced fresh parsley

Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove.

Add 1/2 cup juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm.

Add the remaining juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings.

From Taste of Home 

Cornbread and Bacon Stuffed Pork Chops

6 pork rib or loin chops, 1 to 1 ¼ in. thick

4 slices bacon, cut into ½ in. pieces

1 medium onion, chopped  (½ C.)

1 small green pepper, chopped (½ C.)

1 C. corn bread stuffing

½ C. water

½ tsp seasoned salt

¼ tsp. pepper

½ tsp dried marjoram leaves

½ C. shredded cheddar cheese

 Make a pocket in each pork chop by cutting into the side of chop toward the bone.  Cook bacon in 12 in. skillet over medium heat, stirring occasionally, until crisp.  Stir in onion and bell pepper.  Cook 2-3 min. stirring occasionally, until vegetables are crisp-tender; remove from heat and drain.  Stir in stuffing crumbs and water until well mixed.  Stir in cheese. 

Sprinkle both sides of pork with seasoned salt, marjoram and pepper.  Fill pockets with a bout ⅓ C. corn bread mixture.  Cook pork in same skillet over medium heat, turning once, until browned.  Place pork in ungreased  9x13 pan.  Cover tightly with aluminum foil.  Bake on 350º for 45 min. Uncover and bake about 15 min. longer or until pork is slightly pink when cut near bone.

Chicken Pot Pie

2 C. hashbrown potatoes, thawed

2 C. chicken, cooked and chopped

2 C. frozen vegetables, thawed

⅓ C. butter

⅓ C. flour

1 tsp. basil

½ tsp. pepper

½ tsp. salt

1 C. chicken broth

1 C. milk

Double pie crust for 9” pie

Melt butter, stir in flour, basil, pepper, and salt.  Add milk and chicken broth.  Stir until thickened.  Add chicken and vegetables.  Pour into pie crust, top with other crust.  Bake on 375º for 50 min.

Bean and Chicken Tortilla Pie

4 corn tortillas (5 or 6 in. in diameter)

1 can (16 oz.) refried beans

1 C. shredded mozzarella

½ C. shredded cheddar

1 ½ C. cut-up cooked chicken

1 medium tomato, chopped (¾ C.)

4 medium green onions, sliced (¼ C.)

1 can (2 ¼ oz.) sliced ripe olives, drained

1 C. taco sauce

Shredded cheese

            Heat oven to 375º.   Grease 9 in. pie plate.  Place one of the tortillas in the bottom of pie plate.  Cut remaining tortillas in half; arrange around center tortillas, overlapping slightly.  Carefully spread beans over tortillas.  Sprinkle with cheeses.  Mix remaining ingredients; spoon over cheese.  Bake uncovered 25-30 min. or until hot.  Sprinkle with extra cheese for last 5 min.  Let stand 5 min. before cutting.

Southwest Chicken Wraps

3 C.  chopped, cooked chicken

1 C.  Picante sauce

¾ tsp. chili powder

¼ tsp. garlic powder

1 C. shredded Cheddar cheese, divided

1 (14 ½ -ounce) can black beans, drained

Flour tortillas

1 medium tomato, chopped

1 C. shredded lettuce

2 Tbsp. chopped green onions

½ C. guacamole (optional)

½ C. sour cream (optional)

1 tsp.  chopped fresh cilantro (optional)

Combine chicken, picante sauce, chili powder, and garlic powder in a large skillet and mix well.  Cook over medium heat until heated through, about three minutes.  Remove from heat.  Add ¾ C. Cheddar and beans to chicken mixture and mix well.  Wrap tortillas in a kitchen towel.  Microwave on high for 1 minute.  Spoon chicken mixture onto warm tortillas.  Top with remaining cheese, lettuce, tomato, green onion, guacamole, sour cream, and cilantro. 

Chicken & Penne Parmesan

1 Tbsp. butter or margarine

¾ lb. boneless, skinless chicken breasts cut into 1-in cubes

1 ¾ C. (14 ½ oz. can) chicken broth

2 ⅔ C. (8 oz.) Penne pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

¼ tsp. ground black pepper

1 can (10 ¾ oz.) condensed cream of chicken soup

¾ C. milk

¾ C. grated parmesan cheese

In a 5 qt. sauce pan over medium heat, melt butter; add chicken.  Cook 5 min. or until no longer pink.  Add broth; heat to boiling.  Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid.  Heat to boiling; reduce heat.  Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.  Meanwhile in medium bowl, stir together soup milk, and ½ C. cheese until smooth; stir into chicken mixture.  Heat until mixture just comes to a boil; sprinkle with remaining cheese.

   

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Chicken Parmesan

2 cans (10 ¾ oz) cream of mushroom soup

1 ½ C. milk

1 C. chicken broth

1 C. uncooked white rice

1 pkg. onion soup mix

6 boneless skinless chicken breast halves

6 Tbsp. margarine or butter

Salt and pepper to taste

Grated Parmesan cheese

            Mix cream of mushroom soup, milk, broth, rice, and onion soup mix in small mixing bowl.  Spray slow cooker with cooking spray.  Lay chicken in bottom of slow cooker.  Place 1 Tbsp. margarine on each piece.  Pour soup mixture over chicken.  Add salt and pepper.  Sprinkle with Parmesan cheese.  Cook on low 8 to 10 hours or High 4 to 6 hours.

Taco Chicken Rolls

1 C. finely crushed cheese-flavored crackers

1 envelope taco seasoning

6 boneless skinless chicken breast halves

2 oz. Monterey Jack or Cheddar cheese cut into 2 in. x ½ in. sticks

1 can (4 oz.) chopped green chilies

In a shallow dish, combine the cracker crumbs and seasoning; set aside.  Flatten chicken between two sheets of wax paper to ¼ in. thickness.  Place a cheese stick and about 1 Tbsp.  chilies on each piece of chicken.  Tuck ends of chicken in and roll up; secure with toothpicks.  Coat chicken with crumb mixture.  Place in a greased 9 x 13 baking dish.  Bake, uncovered, at 350º for 35-40 min. or until chicken juices run clear.  Remove toothpicks.

From Taste of Home

Apple Thyme Chicken

6 Tbsp. apple juice

6 Tbsp. lemon juice

4 ½ tsp. cider vinegar

4 ½ tsp. canola oil

1 ½ tsp. dried thyme

4 boneless skinless chicken breast halves

2 medium Golden Delicious, (or other all-purpose apple) peeled and quartered

1 Tbsp. honey

Sauce

2 tsp. cornstarch

¼ tsp. dried thyme

¾ C. apple juice

In a bowl combine the first five ingredients; mix well.  Pour half of the marinade in a large resealable bag; add chicken.  Seal bag and turn to coat; refrigerate for at least 2 hours.  Cover and refrigerate remaining marinade.

           

Coat grill rack with nonstick spray before starting the grill.  Drain and discard marinade from chicken.  Dip apples in reserved marinade; set aside.  Combine the honey with the remaining marinade.  Grill chicken, covered, over medium heat for 4-6 min.  on each side or until chicken juices run clear, basting frequently with honey marinade.  Grill apples, uncovered, for 3-5 min, basting and turning frequently or until lightly browned. 

           

In a saucepan, combine the cornstarch, thyme and apple juice until blended.  Bring to a boil; cook and stir for 2 min. or until thickened.  Slice the grilled apples; stir into sauce.  Serve with chicken.

From Taste of Home

Honey-Nut Chicken Stir Fry

1 tablespoon cornstarch

3/4 cup orange juice

1/4 cup honey

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 tsp. garlic powder

2 cups sliced celery

1-1/2 cups sliced carrots

4 teaspoons canola oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup coarsely chopped peanuts

Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

   

Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice.

Sweet and Sour Chicken

3 Tbs. vegetable oil

3 lbs. chicken pieces

1 large onion , chopped

6 Tbs. ketchup

1/4 C. lemon juice

1/4 C. soy sauce

1/4 C. sugar

1 tsp. black pepper

1 C. water

2 Tbsp. cornstarch dissolved in 1/2 C. water

Heat oil in a large frying pan over medium heat.  Add chicken and cook until golden brown, about 10 min.  meanwhile in a small bowl, combine, onion, ketchup, lemon juice, soy sauce, sugar, pepper, and ½ C. water; blend well.  Pou mixture over chicken,  Cover reduce heat to low, and cook for 20 min. or until tender.  Remove chicken to serving platter. 

           

Add cornstarch mixture to sauce.  Raise heat, bring to a boil, and cook, stirring until sauce thickens, about 2 min.  Pour over chicken and eat with rice. 

Baked Chicken Parmesana

⅓ C. seasoned fine dry bread crumbs

¼ C. Parmesan cheese

4 boneless skinless chicken breast halves

2 eggs, beaten

2 tsp. extra virgin olive oil

½ C. Mozzarella cheese, shredded

9 oz. linguine, cooked

2 (15 oz.) containers marinara sauce

Lightly grease an 8 in. square baking dish.  Combine bread crumbs and Parmesan cheese in a shallow dish.  Dip chicken in eggs, then in bread mixture.  Arrange chicken in prepared dish.  Drizzle with oil.  Bake on 375º for 25-30 min. or until chicken is tender and no longer pink.  Sprinkle with Mozzarella cheese.  Bake an additional 2 min. or until cheese is melted.  Warm sauce according to package directions.  Toss pasta with sauce.  Serve chicken over pasta. 

Chicken Breast Supreme

4 boneless skinless chicken breast halves

½ tsp. salt

¼ to ½ tsp. pepper

2 Tbsp. olive oil, divided

2 Tbsp. butter or margarine, divided

3 Tbsp. chopped green onions

Juice of half a lemon or lime

3 Tbsp. chopped parsley

2 tsp. Dijon mustard

¼ C. chicken broth

Flatten chicken breast to ¼ in. thickness.  Sprinkle with salt and pepper.  In a large nonstick skillet, heat 1 Tbsp. each oil and butter.  Cook chicken over high heat for 4 min. per side or until juices run clear.  Remove chicken top serving platter.  Add green onions, lemon juice, parsley, and mustard to skillet; cook and stir for 15 seconds.  Add chicken broth and remaining oil and butter; stir until smooth.  Pour sauce over chicken. 

Crunchy Chicken Tenders

1 C. plus one Tbsp. mayonnaise,                                                                 divided

2 teaspoons onion flakes

2 teaspoons dry mustard (or 1 teaspoon regular)

1 C. butter cracker crumbs

2 Tbsp. sesame seeds

8 ounces chicken tenders

½ C. sour cream

¼ C. chopped onion

1 Tbsp. chopped fresh parsley (or 1 tsp. dry)

¾ tsp. seasoning salt

¼ tsp. garlic powder

 Grease a baking sheet.  Combine ⅔ C. mayonnaise, onion flakes, and mustard in a shallow bowl and mix well.  Combine the cracker crumbs and sesame seeds in a shallow bowl and mix well.  Dip chicken in mayonnaise mixture, then coat with cracker crumb mixture. 

           

Arrange on prepared baking sheet.  Bake on 425º oven until the chicken juices run clear.  Meanwhile combine remaining mayonnaise, sour cream, chopped onion, parsley, seasoning salt, and garlic powder in a small bowl and mix well.  Serve with the chicken tenders.

Spicy Nacho Bake

1 pounds ground beef

1 large onions, chopped

1 large green peppers, chopped

1 cans (28 ounces each) diced tomatoes, undrained

1 cans (15-1/2 ounces each) hot chili beans

1 cans (15 ounces each) black beans, rinsed and drained

1 cans (11 ounces each) whole kernel corn, drained

1 cans (8 ounces each) tomato sauce

1 envelopes taco seasoning

1 packages (13 ounces each) spicy nacho tortilla chips

2 cups (16 ounces) shredded cheddar cheese

In a  Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In a greased 13-in. x 9-in. baking dish, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.

Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

From Taste of Home

Sombrero Pie

Filling

1 lb. ground beef

1 lg. onion, chopped

2 cans (14.5 oz) diced tomatoes

1 can (15 oz.) whole kernel corn, drained

1-2 Tbsp. chili powder

1 tsp. salt

¼ tsp. pepper

Cornmeal Pastry

1 ¼ C. flour

½ C. cornmeal

1 tsp. salt

½ C. salad oil

3 Tbsp. cold water

Cook and stir meat and onion in large skillet until onion is tender and meat is browned, stir in tomato juice, corn and seasonings.  Simmer 10 min. Pour mixture into greased 9x13 baking dish.  Cover with pastry.  Bake on 400 º for 30-35 min.

Pastry

Mix flour, cornmeal, and salt.  Mix in oil until mixture looks like fine crumbs.  Sprinkle with water and mix with fork.  Press firmly into a ball.  (If too dry to form into a ball, work in 1-2 Tbsp. more oil.)  Roll pastry between two sheets of wax paper into a 9 ½ x 13 ½ in rectangle.  Peel off top paper and invert onto meat mixture.  Peel off second piece, cut 3-4 slits near center of pastry.

From Mom