Tangy Pork Chops

4 – 6 Pork chops

¼ cup Worcestershire sauce

¼ cup ketchup

½ cup honey

In skillet, brown pork chops. Place in shallow baking dish. Combine Worcestershire sauce, ketchup and honey. Pour over pork chops. Cover and bake at 352^o for 20 minutes; uncover and bake another 15 minutes.

Bueno Taco Casserole

2 pound lean ground beef

1 ½ cups taco sauce

2 (15ounce) cans Spanish Rice

1 (8ounce) package shredded Mexican 4-cheese blend, divided

In skillet, brown ground beef and drain. Add taco sauce, Spanish rice and half cheese. Spoon into buttered 3quart baking dish. Cover and bake at 350o for 35 minutes. Uncover and sprinkle remaining cheese on top and return to oven for 5 minutes.

Sunshine Chicken

1 chicken quartered

Flour

1 cup barbeque sauce

½ cup orange juice

Place chicken in bowl of flower and coat well. In skillet with a little oil brown chicken and place in sprayed, shallow 9X13 inch baking pan. Combine barbeque sauce and orange juice. Pour over chicken. Bake covered at 350^o for 30 minutes. Remove from oven, spoon sauce over chicken and bake uncovered for another 15 minutes.

Chicken Quesadillas

3 boneless skinless chicken breast halves, cubed

1 (10 ounce) can cheddar cheese soup

2/3 cup chunky salsa

10 flour tortillas

Cook chicken in skillet, stirring often until juices evaporate. Add soup and salsa and heat thoroughly. Spread about 1/3 cup soup mixture on half tortilla within ½ inch of edge. Moisten edge with water fold and seal. Place tortillas on 2 baking sheets. Bake at 400^o for 5 to 6 minutes.

White Wine Walnut Chicken

6-8 boneless skinless chicken breast

1 (10ounce) can cream of mushroom soup

1 (10 ounce) can cream of onion soup

1 cup white wine

½ cup walnut halves

In skillet, brown chicken in little bit of oil. Place in 9X13 inch baking dish. Combine soups and wine and pour over chicken. Top with walnuts. Cover and bake at 375^o for 25 minutes. Uncover and bake another 20 minutes.

Almond Crusted Chicken

1 egg

¼ cup seasoned bread crumbs

1 cup sliced almonds

4 boneless skinless chicken breast

1 (5ounce) package grated Parmesan cheese

Sauce:

1 teaspoon minced garlic

1/3 cup finely chopped onion

2 tablespoons white wine

¼ cup teriyaki sauce

Preheat oven to 350^o

Place egg and 1 teaspoon water in shallow bowl and beat. In another shallow bowl combine breadcrumbs and almonds. Dip each chicken breast in egg, then in almond mixture and place in greased 9 X 13 inch baking pan. Bake uncovered for 20 minutes. Sprinkle parmesan cheese over each breast and bake for another 15 minutes or until almonds and cheese are golden brown.

While chicken is cooking, sauté garlic and onion in oil in small saucepan. Add wine and teriyaki sauce; bring to boil, reduce heat and simmer about 10 minutes or until mixture is reduced by half.

To serve divide sauce among four plates and place chicken breast on top.