INGREDIENTS:3/4 cup apricot preserves1/3 cup yellow mustard1/3 cup
1 C. Brown lentils, rinsed and drained¼ C. Olive oil½ C. Finely chopped onion
1 1/2 lb. Large red potatoes1 1/4 C. Chunky blue cheese dressing, divided1 tsp. Whole grain
3 1/2 oz. dried chipped beef2 Tbsp. butter8 oz. cream cheese, at room temperature
3/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoon hot sauce
3 C. Grilled chicken breast, cut into 3/4-inch cubes1 C. Red wine vinegar and oil salad dressing
4 Boneless skinless chicken breast halves
Salt and pepper2 Tbsp. Olive oil1 Tbsp.
1½ Lb. Penne pasta, cooked, drained and cooled*
2 C. Smoked white meat chicken or turkey, cut into ¼-inch strips
½ C. Thinly sliced red onion
2-1/2 to 3 lbs. pork loin, boneless3 jars Chelten House Sweet and Hot Mustard3 tbsp.
1 (4-Lb.) Chicken, washed, dried and tied