Place chicken breasts in a glass casserole baking dish. In a mixing bowl, combine soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap and marinate for at least 8 hours in the refrigerator; 2 to 3 hours at room temperature. Cover casserole dish loosely with foil. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until done.
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Mix together gravy, soup mix, dressing and mushrooms. Pour over roast. Bake at 350 degrees for 2 hours. Remove roast and cool. Slice very thin and put back in sauce. Heat and serve on buns.
Prepare fish, season with salt. In a mixing bowl combine eggs and parmesan cheese. Dust the fillets in flour, dip in egg/pamesan mix and roll in fresh bread crumbs. Fry the fish in butter (butter-flavored Crisco tastes great).
Cook rotini. Brown sausage and onion together. Combine pizza sauce and tomato sauce. Add milk. Stir in pepperoni, mushrooms and olives. Mix together, put in greased 9×13-inch casserole. Bake covered 30 minutes at 350 degrees. Uncover and sprinkle with mozzarella. Bake 10 more minutes.