4–6 chicken breasts, boned and skinned
seasoned bread crumbs
Lightly grease a large baking pan.
Cut the chicken into 1″ (2.5 cm) cubes.
Roll the cubes in the bread crumbs until completely covered, then place in the greased pan so that they don’t touch each other.
Bake at 375°F (190° C) for 10–15 minutes. Carefully remove from the oven and turn each piece over. Return to the oven and bake for another 10–15 minutes or until done. Serve with Barbecue Dipping Sauce.
Barbecue Dipping Sauce
1 can (10 3/4 ounces/305 g) condensed tomato soup
1/4 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon dry mustard
Stir all the ingredients together in a saucepan.
Cook over medium heat, stirring occasionally, until the mixture is heated through.
6–8 medium-size potatoes, peeled
3 tablespoons margarine
1/2 cup milk
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup whipping cream, whipped
Cut the potatoes in half, place in a large pan, and cover with water and a lid.
Cook over medium heat 20–25 minutes, or until the potatoes are fork-tender.
Carefully drain the hot water off the potatoes.
Mash the potatoes until there are no lumps. Mix in the margarine and the milk.
Pour into a greased 8″ (20 cm) round baking dish, and mold into a volcano with a crater in the center.
Fold the shredded cheese into the whipped cream. Spoon the mixture into the crater.
Bake at 350°F (175° C) for 20 minutes.
1/2 cup rolled oats
2 tablespoons chopped pecans
2 tablespoons raisins
1 1/2 tablespoons margarine, melted
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
2 cans (16 ounces/454 g each) pear halves, drained
Mix together all the ingredients except the pears.
Place the pear halves, cut-side up, in a baking dish.
Crumble the oat mixture over the pears.
Place the pears about 6″ (15 cm) from the heat and broil for 3 minutes or until browned.