Spray oblong Pyrex baking dish with Pam.Mix soup, sour cream, sherry and mushrooms.Layer 1/3 of this mixture in bottom of dish. Place chicken on top, then pour on rest of soup mixture.Bake at 325\u0 ...
In a blender or a food processor with a metal blade, process all ingredients until smooth.Refrigerate, covered, for at least 24 hours before using.Yields 1 cup. ...
Mix all ingredients together until blended, using salt and pepper to taste.May be made ahead.Keeps several weeks in refrigerator. ...
Combine all ingredients, mix well, pour into a square baking dish. Bake at 350\u00b0 until browned. ...
Combine all ingredients.Coat pork tenderloin with sauce and let soak for 1/2 hour.Bake as usual. ...
Melt butter and stir in vinegar, ketchup and mustard.Pour over meat and bake. ...
Crumble cornbread.Add bread cubes and rice.Saute onions and celery in margarine until tender.Add to cornbread mixture. Add beaten eggs, boiled eggs and margarine.Add spices and soup. Add pecans last ...
Whisk together mayonnaise and buttermilk.Stir in remaining ingredients.Refrigerate, covered, at least 8 hours. ...
Mix horseradish and dry mustard well.Mix in remainder of ingredients.Makes 4 cups.Good on sliced ham.Will keep in refrigerator for years. ...