1 1/2 pounds chicken tenders (strips of boneless, skinless chicken)
1 bottle (8 ounces/227 g) Italian salad dressing (fat-free is good)
Place the chicken in a resealable plastic bag; thoroughly shake the bottle of salad dressing, then pour it into the bag with the chicken.
Securely seal the bag, knead it gently until all the chicken is well coated with the dressing, then put it in the refrigerator for at least 3 hours.
Take the chicken pieces out of the sack and arrange them on a broiler rack. Broil them for about 15 minutes, turning them over after 8 minutes. The chicken is done when the pieces are turning brown and are no longer pink inside.
6 medium potatoes, scrubbed
4 tablespoons butter or margarine, melted
salt, pepper to taste
1 can (11 ounces/312 g) nacho cheese soup
1/3 cup sour cream
1/2 cup chopped tomato
4 tablespoons finely sliced green onions
Pierce each potato several times with a fork, then bake at 400° F (205° C) for 45–60 minutes until tender.
Quarter the potatoes lengthwise, and scoop out the pulp of the potato (leave a pulp “lining” of about 1/4″ [6 mm]) into a dish for another use.
Brush the insides of the skins with the melted butter, salt and pepper them lightly, then broil them, skin side down, about 15 minutes, or until crisp.
While the skins are broiling, combine the soup and sour cream in a pan and cook until heated through. (Variation from Step 5: Add the tomatoes and onions to the soup before cooking it.)
When the skins are done, pour the soup mixture over them and top them with the tomatoes and onions.
1 can (8 ounces/227 g) crushed pineapple
2 cups boiling water
1 package (8-serving size) orange gelatin mix
1 can (11 ounces/312 g) mandarin orange segments, drained
1 3/4 cups frozen whipped topping, thawed
2 cups miniature marshmallows
1/2 cup coconut flakes or finely chopped maraschino cherries (optional)
Drain the pineapple, reserving the juice; set aside the pineapple, and add enough cold water to the juice to make one cup.
Stir the boiling water into the gelatin until it is completely dissolved, stir in the pineapple liquid, then refrigerate about 75 minutes until it is of the consistency of pudding.
Blend in the topping and return to the refrigerator about ten minutes until the mixture will form mounds.
Carefully stir in the fruit and marshmallows (and coconut, if desired) and pour into a mold or plastic bowl. Refrigerate until firm, about 3 hours.
To unmold, fill the sink with hot water deep enough to cover the ambrosia but not enter the mold or bowl. Dip the mold or bowl into the water for about 10 seconds, then turn upside down on a large plate. The ambrosia will fall onto the plate, and the mold or bowl can be removed. Cut into individual servings with a knife.