Preparation:
Combine water, soy sauce, oil and onion, pour over chicken breasts. Refrigerate 3 to 4 hours. Grill until done (approximately 25 minutes). 4 servings
Preparation:
Preheat oven to 400 degrees. Wash peppers and drain well. Spread aluminum foil over the bottom of a broiling pan. Place peppers on the foil and broil until skin becomes blistered and charred. Turn peppers and do the same on all sides. Remove from oven. Lift corners of foil and fold together to seal in the peppers. Let stand 30 minutes, covered with a dish towel. Unwrap foil and remove stems, seeds and charred skin from peppers. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid. Add olive oil, lemon juice, capers, garlic and basil. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish. Can also be piled on toasted, 3/4 inch, diagonally cut French bread!
Preparation:
Brown the turkey with 1 chopped onion, drain. Add Sweet and Low to tomatoes and mix well. Put in a large pot. Add kidney beans, tomato sauce, tomatoes, chili mix and chili powder. Stir well. Cover and cook on low heat 1 hour.
Preparation:
Heat margarine, sour cream, soup and cheese until cheese melts. Spray with oil a 9×13 inch dish. Put potatoes in dish. Pour cheese mixture over potatoes. Sprinkle with corn flake crumbs. Spray lightly with oil spray. Bake at 350 degrees for 1 hour. Serves 10-12.
Preparation:
Melt butter, mix with croutons, then press onto 10-inch pie plate. Bake until golden. Mix all other ingredients. Pour onto pie shell. Bake at 350 degrees for 35 minutes. Let set 5 minutes before slicing.