4 Skinless, boneless chicken breast halves
4 Slices swiss cheese
4 Slices cooked ham
1/2 c Melted butter, in shallow bowl
1 1/2 c Seasoned bread crumbs
Salt & pepper

Sauce:
1 can cream of chicken soup1/3 cup sour cream

Heat the soup and sour cream over low
heat until warm. Serve over the chicken.

Preheat oven to 375 Degrees. Grease an 8" x 8" (or 9" x 9") baking dish.

Pound the chicken breasts to approx. 1/4" thickness. Sprinkle each piece of chicken with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, tucking in the sides as you roll and secure with toothpicks in either end.

Dip the rolled-up chicken in the butter, and then in the bread crumbs. Place in the greased baking dish, seam side down and bake for 35 to 40 minutes until chicken is no longer pink.

Spoon the sauce over the warm chicken. Serve with steamed broccoli.

1-1/2 Lb. extra lean ground beef
1 can (10-3/4) condensed tomato soup, divided.
1 pkg. (6 oz. ) chicken flavored stuffing mix
1 egg lightly beaten
1 onion, chopped
1 tsp. dried Thyme leaves
1/4 cup chili sauce

Preheat oven to 350 Degrees F.

Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme until well blended.  Press evenly into a 8x4-inch loaf pan sprayed with non-stick cooking spray.

Bake for 55 minutes.  Heat remaining soup with chili sauce in small saucepan and spoon over meatloaf before serving.

tip:  Ground turkey or pork can be substituted.

1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked

Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.

Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.

Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.

4 lb Pork ribs ribs
1 c Ketchup
Salt and pepper, to taste
1/4 c Worcestershire sauce
1 1/2 c Cherry cola soft drink
1/4 c Vinegar
2 t Paprika
2 t Chili powder
1 medium onion, finely chopped

Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often.

Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.

4 Boneless pork sirloin chops, 3/4-inch thick
1/4 t Coarsely ground black pepper
1/4 c Apple juice
2 T Apple jelly
2 T Dijon-style mustard

Heat nonstick skillet over medium-high heat. Brush chops lightly with vegetable oil. Season on both sides with pepper. Brown one side of chop, turn.

In a small bowl stir together apple juice, jelly and mustard; add to skillet. Reduce heat to low; cover and cook for 8-10 minutes. Remove chops from skillet.

Cook sauce for 2-4 minutes or until it thickens slightly, stirring often. Great served with rice or potatoes and peas or broccoli spears. Makes 4 servings.

1/3 c A.1. Original Steak Sauce
2 T Prepared Horseradish
2 t Ground cumin
1 t Minced garlic
2 Beef ribeye steaks (8 oz. each) 3/4 inch thick

PREHEAT: grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.

GRILL: steaks 4 min. on each side or until cooked through, brushing generously with the steak sauce mixture.
CUT: each steak in half to serve.

Sauce:
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard

Beef:
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.

Place beef steaks on grill over medium, ash-covered coals or medium heat.

Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.