World Famous Recipes

Cacciatore-Style Chicken Bake

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 small each: red and green pepper, chopped
1 small onion, chopped
1 jar (14 oz.) spaghetti sauce

PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until
moistened. Set aside.

PLACE chicken, peppers and onions in 13×9-inch baking dish; mix
lightly. Pour spaghetti sauce over chicken mixture; top with prepared
stuffing.

BAKE 30 min. or until chicken is cooked through.

Irish Lamb and Potato Skillet

1 lb. ground lamb or lean ground beef
1 medium leek, chopped
1 garlic clove, finely chopped
1/2 cup beef broth
1 TB chopped fresh dill weed or 1 tsp. dried
1/2 tsp. salt
1/4 tsp. ground black pepper
3 cups (3 medium) potatoes, cut into 1/4″ pieces
1 dried bay leaf
1 cup small tomatoes, coarsely chopped

Cook lamb/beef, leek and garlic in 10″ skillet over medium heat, stirring frequently, until browned; drain.

Stir remaining ingredients except tomatoes into meat mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender.

Remove bay leaf. Stir in tomatoes; heat through. Makes 4 servings.

Take-Along Citrus Chicken Salad

Ingredients
6 ounces cooked chicken breast, shredded, or one 6-ounce package
refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano,
crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1. Divide chicken between two small resealable freezer bags; freeze
overnight.

2. Divide spinach, mandarin oranges, and corn between two airtight
storage containers. In a screw-top jar, combine vinegar, mustard,
oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.

3. For each serving, pack a salad container, a bag of dressing, and a
bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.

4. Just before serving, add the dressing and chicken to the spinach
mixture. Toss to coat. Makes 2 servings.

CRANBERRY-GLAZED PORK LOIN
Prep: 20 min., Coole 7 min., Bake: 45 min., Stand: 10 min.

1 (8.5-ounce) jar cranberry chutney
1 cup apple jelly
1 tablespoon Creole mustard
1 cup chicken broth
2 garlic cloves, pressed
2 tablespoons fresh or 2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 (4 1/2-pound) center-cut boneless pork loin roast
Garnishes: Granny Smith apple slices, fresh thyme sprigs

STIR together first 6 ingredients in a medium saucepan; bring to a
boil over medium heat. Reduce heat, and simmer 5 minutes.

SPRINKLE salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.

BAKE at 425* for 45 minutes or until a meat thermometer inserted into
thickest portion registers 160*, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired. MAKES 8 to 10 servings.

NOTE: For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.

Tamale Casserole

1 medium Onion, chopped
1 lb. lean Ground Beef
2 Tbs. Vegetable Oil
1 16-oz. can Stewed Tomatoes
1 17-oz. can Whole Kernel Corn, undrained
1 cup Sour Cream
1 cup Cornmeal
1 14-oz.can small pitted Ripe Olives, drained
2 tsp. Salt
1 T. Chili Powder
1/2 tsp. Cumin
1 8-oz. jar Salsa, temperature of your choice
1 15-oz. can Kidney Beans
1/2 T. Chicken Bouillon Powder
2 cups Monterey Jack or Pepper Jack Cheese

Pre-heat the oven to 350°F and prepare a Dutch oven or large
casserole dish for baking. Lightly brown onion and beef in warmed vegetable oil in a heavy skillet over medium to medium- high heat. Place the browned mixture in a Dutch oven or large casserole dish.

Add the stewed tomatoes, corn, sour cream, cornmeal, ripe olives,
salt, chili powder, cumin, salsa, kidney beans, and chicken bouillon.
Thoroughly combine all the ingredients with the beef and onion
mixture.

Sprinkle the cheese over the top and cover. Bake in the oven for 20
to 30 minutes, until cheese is bubbling. Serve warm with plain
tortillas, if desired.