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Ingredients

• ✓ corn starch
• chicken breast
• salt
• pepper
• corn oil
• leek
• garlic
• chicken broth
• half and half
• dijon mustard
• thyme
• parsley

Instructions

1. 1 Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
2. 2 Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

By Mazola

Ingredients

• ✓ corn starch
• rice
• green onion
• bamboo shoot
• mushroom
• red bell pepper
• sugar snap pea
• onion
• chicken breast
• corn oil
• sesame oil
• hoisin sauce
• soy sauce
• garlic
• crushed red pepper
• sugar
• vegetable broth
• chicken broth

Instructions

1. 1 Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

By Mazola

Ingredients

• ✓ corn starch
• elbow macaroni
• half and half
• chipotle pepper
• adobo sauce
• chicken bouillon cube
• garlic
• onion powder
• black pepper
• monterey jack cheese
• pepper jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.
2. 2 Blend 2 cups half and half, chipotle pepper, bouillon cubes, and garlic in a blender or food processor until well-blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half, and corn starch. Stirring constantly, bring to a boil; boil and stir until very thick, about 1 minute. Remove from heat.
3. 3 Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
4. 4 Bake until browned and bubbly around edges, 25 to 30 minutes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn starch
• fat drippings
• broth
• bouillon
• water

Instructions

1. 1 Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
2. 2 Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn starch
• orange peel
• vanilla extract
• orange juice
• powdered sugar
• margarine
• butter
• cream cheese
• salt
• baking soda
• baking powder
• pumpkin pie spice
• all-purpose flour
• vegetable oil
• egg
• pumpkin
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 32 muffin cups or line cups with paper liners.
2. 2 Whisk white sugar, pumpkin, eggs, and oil together in a large bowl until evenly blended. Whisk flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in a separate bowl: beat into pumpkin mixture until well blended.
3. 3 Divide batter among the prepared muffin cups, filling each ⅔ full.
4. 4 Bake in the preheated oven until centers spring back when touched, 30 minutes. Cool muffins in the cups for 5 minutes, then transfer to a wire rack to cool, about 25 minutes.
5. 5 Meanwhile, beat cream cheese and butter together in a bowl with an electric mixer until fluffy. Beat in confectioners’ sugar, orange juice, vanilla extract, and orange zest until smooth. Spread over cooled cupcakes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn starch
• sugar
• pumpkin pie spice
• apple
• lemon juice
• rum flavoring
• pie crust
• butter
• margarine
• caramel sauce
• flour
• brown sugar
• butter
• margarine

Instructions

1. 1 Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
2. 2 Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
3. 3 Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.

By ARGO, KARO and FLEISCHMANN'S