Pork Fajitas

2 Tbs. fresh lime or lemon juice
2 Tbs. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. hot pepper sauce1/4 tsp. ground cumin
1/4 tsp. salt
1 lb. pork cutlets (6 to 8), cut in 2-inch long, 1/2-inch wide strips
8 (6-inch) flour tortillas, stacked and wrapped in foil
1 large onion, halved and cut in thin strips
1 large red bell pepper, cut in thin strips
Salsa, optional

1. Mix lime juice, 1 Tbs. oil, the garlic, hot-pepper sauce, cumin and salt in a plastic food storage bag. Add pork, close bag and turn to coat. Let stand at room temperature 20 minutes.

2. Meanwhile heat oven to 350. Place wrapped tortillas in oven and heat 8 to 10 minutes. Turn off oven (keep tortillas in oven until ready to use).

3. Heat remaining 1 Tbs. oil in a large skillet over medium heat. Add onion and pepper and cook 7 minutes or until lightly browned and crisp-tender.

4. Add pork, increase heat to high and stir-fry 3 minutes or until pork is cooked through and vegetables are tender.

5. To make fajitas, fill each tortilla and about 1/2 cup pork mixture, top with salsa and roll up.

Serves 4.

Source: 50 Best-Ever, Super-Easy Meals, Woman's Day, February 22, 1994

Chicken and Stuffing Skillet

Ingredients:

1 tbsp. butter

4 skinless, boneless chicken breasts halves

1 box (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1/2 cup milk

1/2 cup shredded Cheddar cheese

Directions:
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.

Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes.

Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.

Serves 4.

Source: Campbell's Kitchen

Country Scalloped Potatoes

Prep Time: 15 min.
Bake Time: 1 hr. 10 min.
Stand Time: 10 min.

INGREDIENTS

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 1/2 ounces) Campbell's® Chicken Gravy

1 cup milk

5 medium potatoes, peeled and thinly sliced (about 5 cups)

1 small onion, thinly sliced (about 1/4 cup)

2 1/2 cups diced cooked ham

1 cup shredded Cheddar cheese (about 4 ounces)

DIRECTIONS

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.



Source: Campbell Soup

Pork Roast With Garlic And Rosemary

3 lb. pork roast
2 cloves garlic, slivered
1 tsp. rosemary
Salt and pepper

Score fat with a sharp knife.

Make small slashes in several places and insert slivers of garlic.

Rub surface with rosemary.

Sprinkle with salt and pepper.

Place roast in a shallow pan.

Bake at 375 for about 45 minutes per pound.

Source:
Easy Does It Cook Book - A Five (Or Less) Ingredient Cookbook