3 large boneless, skinless chicken breasts
3 tbsp Chicken Better Than Bouillon
1 package frozen vegetables
1-1/4 cups chicken broth
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1-1/2 cups milk
2 cups Bisquick
Preheat oven to 350°F. Boil the chicken breasts. As the water comes to a boil, add the Chicken Better Than Bouillon to the water and stir well. Cover and simmer for 30 minutes.
Remove the chicken and let cool, reserving 1-1/4 cups of the broth. Chop chicken into tiny pieces. In a large casserole dish, combine the chicken and frozen vegetables and stir.
Combine the two cans of soup and remaining chicken broth. Pour over chicken & vegetables and mix well. Use spoon to remove any air pockets.
Blend the Bisquick and milk thoroughly. Gently pour over the top of the chicken mixture. Remove air pockets once again and bake for 60-70 minutes, until top is a light golden brown.
Save by using Swanson Broth and Serve with Betty Crocker Potatoes.
1 lb top round steak, cut into 1" cubes
1/2 cup vinegar
dash of Tabasco
1 cup water
2 tbsp Worcestershire sauce
4 tbsp ketchup
2 tbsp olive oil
flour
Place meat in casserole dish. Pour mixture of other ingredients over the top round steak.
Sprinkle well with flour. Cover and bake in a slow cooker until beef is tender, about 2 hours. Add salt and pepper, if necessary.
Save by using Wesson Oil and Serve with Fresh Express Baby Blends.
1 can of tomato soup
1 cup water
1/2 cup vinegar
2 tbsp mustard
1 package dry Italian seasoning mix
4 center cut rib chops
Combine tomato soup, water, vinegar, mustard and Italian seasoning mix in saucepan and stir on stovetop until boiling.
Place rib chops in baking pan and cover on all sides with sauce.
Preheat oven to 350°F. Turn and baste every 15 minutes until meat is cooked through.
Save by using Plochman's Yellow Mustard and Serve with Harvest Value Potatoes.
1.5 lbs bluefish fillets
1/2 cup mayonnaise
1-1/2 cup sour cream
salt & pepper
2 tbsp chives, chopped
3 tbsp lemon juice
Fillet bluefish. Compress fillet skin side down with one flattened hand on bread board.
Slice off skin as thinly as possible. Make lengthwise V-shaped cut on outside of fillet, cutting away the brown flesh of the lateral sensor strip.
Place fillets in buttered baking dish. Mix mayonnaise, sour cream, salt, pepper, chives and lemon juice and spread mix over the fish. Bake at 375°F for 30 minutes.
Save by using Penn Maid Sour Cream and Serve with Rice-A-Roni.
Prices Valid September 25th to October 29th
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