Ingredients:

1 can (10 3/4 oz.) Campbell's® Tomato Soup
1 cup water*
1 cup frozen whole kernel corn
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick

MIX soup, water, corn, rice, onion, pepper and 1/4 tsp. thyme in 2-qt. shallow baking dish. Top with chops. Sprinkle with additional pepper and remaining thyme. Cover.

BAKE at 375°F. for 45 min. or until done. Serves 4.

*For creamier rice, increase water to 1 1/3 cups.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees. Lightly grease 10 muffin cups. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3 large Baking Potatoes
1/4 cup Miracle Whip Salad Dressing
Onion Salt
Pepper

Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing.

Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper.

Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown.

Ingredients:

3 cup rice -- cooked
1 cup dairy sour cream
1/2 cup Monterey jack cheese -- shredded
1/2 cup cheddar cheese
shredded red chiles ground, to taste
8 oz green chiles -- chopped,

Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.

1 packet onion soup mix
3 lb lean beef pot roast trim off any fat
3 Tbsp flour in 3 Tbsp water, mixed to a paste.

Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantlyuntil thickened. Serve over sliced meat.

Ingredients:

1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup brown sugar, packed
2 tablespoons oil
2 tablespoons flour. (I prefer using cornstarch)
1/4 teaspoon salt
4 cups cooked chicken, cut up
1 (20 oz) can Pineapple chunks, or crushed pineapple, drained.
1/2 cup water chestnuts, sliced
1 teaspoon candied ginger,
chopped Macadamia nuts or almond pieces
Cooked rice

Directions:

Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt, mix well. Cook, stirring, until mixture comes to a boil and thickens slightly. Add chicken, pineapple, water chestnuts and ginger. Cover and simmer 10 minutes. Sprinkle with nuts and serve over rice. serves 8.