Grilled Italian Chicken, Garbanzo Bean Salad, and Tomato French Dressing

Grilled Italian Chicken

6 pieces boneless skinless chicken breast pieces
1 small bottle Italian salad dressing, divided

Marinate chicken in about half the salad dressing overnight. Grill or broil chicken until done, basting occasionally with dressing.


Garbanzo Bean Salad
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can green beans, drained
½ C red wine vinegar
6 Tbsp. oil
1 Tbsp salt
2 Tbsp. sugar
Italian seasoning to taste
2 cloves garlic, minced

Combine everything and chill before serving.


Tomato French Dressing

1 (10 oz) can condensed tomato soup
½ C. oil
Salt and pepper to taste
¾ C vinegar
2 cloves garlic, minced
2 Tbsp. Worcestershire sauce

Combine all ingredients well.

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Beef Stew with Dumplings

Beef Stew with Dumplings

6 slices bacon, chopped
1 lb. beef stew meat
1 large onion, chopped
2 carrots, chopped
1 (8 oz) pkg. mushrooms, sliced
3 medium potatoes, peeled & cut into chunks
1 (15 oz) can stewed tomatoes, undrained
1 (15 oz) can beef broth

Dumplings:
1 ½ C flour
3 ½ tsp baking powder
½ tsp salt
¾ C. milk

In a large pot cook bacon until browned. Add onion and mushroom and cook on med. high for about 10 min. until softened. Add beef, carrots, potatoes, tomatoes, and broth to the pot. Bring to a boil, reduce heat to low, cover and simmer about an hour and 15 min. Prepare dumplings by combining the ingredients together and drop on top of the stew, cover and let cook without lifting the lid for 10 minutes or until raised and fluffy.

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