1/2 cup creamy Parmesan salad dressing
1/3 cup chicken broth
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon white or black pepper
1 (2½- to 3-pound) chicken, cut into 8 pieces

Preheat oven to 350°F.

In a large bowl, combine all ingredients except chicken; mix well. Add chicken pieces and coat well.

Place chicken in a 9" x 13" baking dish and pour remaining mixture over top.

Bake 1 hour, or until chicken is no longer pink and juices run clear.

Serves: 3

Recipe compliments of Mr. Food

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
One 9-ounce graham cracker pie crust
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
3/4 cup chopped walnuts

Preheat the oven to 425 degrees F.

In a large bowl, combine the pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, the ginger, nutmeg, and salt; mix well.

4 medium-sized croissants
2 plum tomatoes, thinly sliced
4 eggs
1 tablespoon milk
Salt to taste
Pepper to taste
1 1/2 teaspoons butter
4 slices Havarti cheese, cut in half diagonally

Preheat oven to 350 degrees F. Cut croissants in half lengthwise and place bottom halves on a baking sheet. Place 2 plum tomato slices evenly on each croissant bottom.

In a medium bowl, combine eggs, milk, salt, and pepper; mix well.

In a medium skillet, melt butter over medium heat; add egg mixture and scramble until firm but not browned.