Ingredients:
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
Instructions:
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.
Sunday, May 30, 2010
Monday, May 10, 2010
Fiesta Chicken Casserole
Original Recipe Yield 4 servings
Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min
Ingredients- 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
Directions
- Preheat oven to 400 degrees F. Bring pie crust to room temperature.
- Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.
- 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.
- Bake for 40 to 45 minutes or until pie crust is golden brown.


Subscribe to:
Posts (Atom)