Baked Curry Chicken

From Donna Lock of Jonesville

Ingredients:

	½ cup honey
	¼ cup melted butter
	¼ cup yellow mustard
	1 teaspoon salt
	1 teaspoon curry powder
	4 chicken breasts & 4 thighs (deboned & skin removed)

Directions: Stir together first five ingredients in shallow dish until blended. Dip chicken in mixture, one piece at a time, thoroughly coating all sides. Arrange chicken in single layer in a 9x13-inch pan; pour remaining mixture over chicken. Bake at 375° for one hour or until done.

Cassero-olé!

From Debbie Massie of Amissville

Ingredients:

	1 lb. lean ground beef
	1 large onion, chopped
	2 cups salsa
	15-oz. can black beans, rinsed and drained
	¼ cup reduced-fat Italian dressing
	2 T reduced–sodium taco seasoning
	¼ t ground cumin
	6 flour tortillas
	¾ cup reduced-fat sour cream
	1 cup shredded reduced-fat Mexican cheese blend
	1 cup shredded lettuce
	1 medium tomato, chopped

Directions: In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400° for 25 minutes. Uncover and bake 5 minutes longer or until heated through. Let stand for five minutes before topping with the lettuce, and tomato. This is a great way to use those tortilla shells that have gotten a little hard.

Turkey Breast and Biscuit Specialty

From Joann Hensley of McGaheysville

Ingredients:

	1 T finely chopped onion
	1 t butter
	5 cups cooked turkey breast, chopped
	10.75-oz. can cream of celery soup (low-sodium, fat-free)
	1 cup sour cream
	¾ cup milk
	¼ cup pimento, chopped
	1 cup finely shredded mild cheddar cheese, divided (reduced-fat)
	6 frozen biscuits

Directions: Remove biscuits from freezer. Set aside. Preheat oven to 350°. Spray 11x7-inch baking dish with olive oil cooking spray. Sauté onion in butter until tender. Mix onion, turkey breast, soup, sour cream, milk and pimento until well blended; pour into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle with ¾ cup cheese. Place biscuits in a single layer over cheese. Top with remaining cheese. Bake about 20-25 minutes longer, or until biscuits are golden brown and sauce is bubbly. Serve immediately.

Sweet & Sour Pork

From Dottie Schaefer of Bumpass

Ingredients:

	5-6 pork loin chops
	½ cup flour
	2 cups sliced onion rings
	2 cups diced celery
	2 cups sliced green pepper

Sauce:

	¾ cup ketchup
	2 T sweet pickle juice
	2 T soy sauce
	2 T Worchestershire  sauce
	¾ cup sugar
	¾ cup water

Directions: Place chops in a large casserole dish and top with vegetables. Combine all sauce ingredients and pour over top. Cover and bake at 300° for 3 hours; uncover and bake an additional half-hour.

Ravioli and Sausage Lasagna

From Debbie Day of Catlett

Ingredients:

	12 oz. Italian turkey sausage
	7-oz. jar roasted red peppers, drained and chopped
	1 T chopped fresh basil or 1 t dried
	26-oz. jar  marinara sauce
	30-oz. pkg. frozen large square cheese ravioli, thawed
	1 cup shredded mozzarella
	2 T grated Parmesan cheese

Directions: Heat oven to 375°.  Set aside a shallow 2-qt. baking dish. Heat a medium non-stick skillet over medium-high heat. Add sausage; cook until no longer pink. Remove from heat, stir in roasted red peppers and basil. Spread 1 cup pasta sauce in baking dish. Top with a layer of 12 ravioli, the sausage mixture, then the mozzarella cheese. Top with 1 cup sauce, remaining ravioli and remaining sauce. Cover with foil and bake 1 hour or until ravioli are tender. Uncover, sprinkle with Parmesan cheese and bake 5 minutes until cheese is barely golden. Let stand 15 minutes before serving.

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