Sunday, May 30, 2010

Copycat Olive Garden House Dressing


1/2 c. white vinegar
1/3 c. water
1/3 c. vegetable oil
1/4 c. corn syrup
2 1/2 Tbl. grated romano cheese
2 Tbl. dry pectin
2 Tbl. beaten egg
1 1/4 tsp. salt
t tsp. lemon juice
1/2 tsp. minced parsley
1/2 tsp. minced garlic
Pinch dried oregano
Pinch crushed red pepper flakes


Combine all ingredients in blender. Blend well. If there are flicks of ingredients in the dressing, you can use cheese cloth or a small colander to strain it. Chill at least 1 hour.

Monday, May 10, 2010

Fiesta Chicken Casserole

Original Recipe Yield 4 servings
Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min
  • 1 (15 ounce) package refrigerated pie crust
  • 1 (16 ounce) jar Pace® Chunky Salsa
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese
  • 1 (24 ounce) package frozen whole kernel corn
  • 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken, drained
  • 1 (15 ounce) can black beans, drained and rinsed


  1. Preheat oven to 400 degrees F. Bring pie crust to room temperature.
  2. Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.
  3. Place crusts on floured surface, overlapping about 3 inches in the center. Press seam to seal. Roll into 14x10-inch rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.
  4. Bake for 40 to 45 minutes or until pie crust is golden brown.