Ingredients

12 boneless, skinless chicken breast halves
3/4 cup light rum
3 tablespoons light brown sugar
3 tablespoons lime juice
3 tablespoons soy sauce
1 teaspoon McCormick Bon Appétit
1/2 teaspoon McCormick Crushed Red Pepper
1/4 teaspoon McCormick Ground Nutmeg
1/4 teaspoon McCormick Ground Ginger
1/4 cup butter or margarine
3 cups sliced mushrooms
2 cups dairy sour cream
Long thin strips carrot and celery to garnish

Directions

Place chicken between 2 pieces of wax paper and pound to 1/2-inch thickness. Pierce in several places with fork and place in single layer in shallow glass dishes.

Place rum, sugar, lime juice, soy sauce, and seasonings in bowl and stir to combine. Pour over chicken. Cover and refrigerate 30 minutes to marinate, turning once.

Melt butter in large skillet over medium heat. Remove chicken from marinade and set marinade aside. Sauté chicken in butter. Remove to warm platter.

Add mushrooms to skillet and sauté about 3 minutes. Reduce heat, stir in reserved marinade, cover, and cook over low heat 5 minutes.

Remove skillet from heat and slowly stir in sour cream. Spoon over chicken. Garnish with strips of carrot and celery.

Makes 12 servings, 1/2 chicken breast with sauce each

Ingredients

• 2 tablespoons olive or vegetable oil, divided
• 2 leeks, white part only, rinsed and chopped
• 1 McIntosh or Granny Smith apple, cored and diced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1 1/2 cups unseasoned bread cubes (or cut up day-old bread)
• 1/2 cup reduced-sodium chicken broth or enough to moisten bread
• 4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat

Directions

Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

Ingredients:

2 lb beef stew meat

1 package (8 oz) sliced fresh mushrooms

1 large onion, cut lengthwise in half, then cut crosswise into slices

1/4 teaspoon pepper

1 tablespoon beef bouillon granules

1 bag (16 oz) wide egg noodles

1 container (8 oz) sour cream

1 teaspoon dried thyme leaves

1 tablespoon Gold Medal® all-purpose flour

1 large tomato, chopped (1 cup) 

 

Directions:

•  In 3 1/2- to 4-quart slow cooker, place beef, mushrooms, onion, pepper and bouillon granules.
• Cover and cook on Low heat setting 8 to 9 hours.
• About 20 minutes before serving, cook and drain noodles as directed on package. Gently stir sour cream and thyme into drained noodles.
• Sprinkle flour over beef mixture in cooker; gently stir into mixture. Increase heat setting to High. Cover and cook 3 minutes. Serve beef mixture over noodles; top with tomato.

Ingredients

• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 tablespoons sugar, plus 3/4 cup sugar
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) container whipped topping
• 2 (3-ounce) packages strawberry gelatin dessert mix
• 2 cups boiling water
• 2 (10-ounce) packages frozen strawberries
• 1 (8-ounce) can crushed pineapple
• Whipped topping or whipped cream, to garnish

Directions

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.