Honey Baked Chicken
2 chicken breast halves (bone-in)
2 T. butter or margarine
1/2 c. honey
1/2 t. salt
1 T. prepared mustard
Place the chicken in a greased or foil-lined 9-in. square baking pan. Bake, uncovered, at 325 for 30 minutes.
Meanwhile, in a saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken.
Bake, uncovered, 30-35 minutes longer or until chicken juices run clear. Baste before serving.
Hers another one!!
1/2 lb. ground beef
1 (8-oz.) can tomatoes
2 cups torn lettuce
1/2 cup shredded sharp Cheddar cheese
1/4 cup sliced green onions
6 pitted ripe olives, sliced
1 (3-1/8-oz.) can jalapeno bean dip
1 tsp. chili powder
1/4 tsp. salt
1/2 cup crushed corn chips
In skillet brown meat; drain off fat. Drain tomatoes, reserving liquid. Cut up tomatoes.In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and corn chips.To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well.Serve at once.