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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

AVOCADO AND OLIVE QUESADILLO DISK 92
AVOCADO DRESSING DISK 92
AVOCADO QUESADILLAS DISK 92
BAKED BEANS DISK 92
BANANA NUT BREAD DISK 92
BLUE CHEESE DRESSING DISK 92
BREADED SLICED EGGPLANT DISK 92
BREAKFAST BURRITOS DISK 92
BREAKFAST CASSEROLE DISK 92
BREAKFAST PIZZA DISK 92
BRUNCH BURRITO DISK 92
BURRITO BLT SANDWICHES DISK 92
CARROT FRITTERS DISK 92
CHERRY SALAD DISK 92
CHICKEN AMARETTO DISK 92
CHICKEN BROCCOLI LASAGN1 DISK 92
CHICKEN BROCCOLI LASAGNA DISK 92
CHICKEN CHEESE ENCHILADAS DISK 92
CHICKEN IN BASIL SAUCE DISK 92
CHICKEN MANICOTTI DISK 92
CHICKEN PASTA SALAD DISK 92
CHICKEN QUESADILLAS AND FIESTA RICE. DISK 92
CHICKEN SPAGHETTI DISK 92
CINNAMON ROLLS DISK 92
CORN CASSEROLE DISK 92
CRAB AND TOMATO QUESADILLAS DISK 92
CREAMY POTATO BAKE DISK 92
CRUNCHY TURKEY SALAD DISK 92
DADS BARBECUE SAUCE DISK 92
EASY CHICKEN POT PIE DISK 92
FRENCH DRESSING DISK 92
GRAPEFRUIT GELATIN SALAD DISK 92
HAM AND SPINACH CASSEROLE DISK 92
HAM LOAF DISK 92
HASH BROWN CASSEROLE DISK 92
HOMEMADE EGG NOODLES DISK 92
HOPPIN JOHN DISK 92
ITALIAN DRESSING DISK 92
KING RANCH CHICKEN DISK 92
MARGARITA SHRIMP SALAD DISK 92
MONKEY BREAD DISK 92
NEVER FAIL ICE BOX ROLLS DISK 92
ORANGE FLUFF SALAD DISK 92
ORANGE PINEAPPLE JELLO SALAD DISK 92
PARADISE PINEAPPLE SHRIMP QUESADILLA DISK 92
PEA SALAD DISK 92
PEAR NUT BREAD DISK 92
PIMENTO CHEESE SPREAD DISK 92
PINEAPPLE LIME SALAD DISK 92
PORK BURRITOS DISK 92
S AND S CASSEROLE DISK 92
SALMON CROQUETTES DISK 92
SAUCY PORK CHOPS DISK 92
SAUSAGE GRAVY and BISCUITS DISK 92
SAUSAGE POTATO BAKE DISK 92
SEAFOOD SALAD DISK 92
SEVEN SEAS CASSEROLE DISK 92
SHRIMP MONTEREY DISK 92
SHRIMP NEWBERG CASSEROLE DISK 92
SMOKED TURKEY QUESADILLAS DISK 92
SOUTHWEST GARDEN SAUTE DISK 92
SPAGHETTI SQUASH DISK 92
STRAWBERRY BREAD DISK 92
SWISS CHICKEN DISK 92
TERIYAKI CHICKEN DISK 92
THOUSAND ISLAND DRESSING DISK 92
TUNA NOODLE SUPREME DISK 92
TURKEY BREAKFAST FRITTATA DISK 92
WORM DIRT DISK 92





















AVOCADO AND OLIVE QUESADILLO 

a 6-ounce can pitted ripe black olives (about 1 1/3 cups)
1 firm-ripe California avocado
1 small red bell pepper
1/3 cup chopped fresh cilantro sprigs
2 tablespoons finely chopped red onion
1 1/2 tablespoons fresh lime juice
four 6- to 7-inch flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups grated pepper Jack cheese (about 5 ounces) 

Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.

Preheat broiler.

Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortilla into 4 wedges. Serves 4 as a first course.


AVOCADO DRESSING

1 Ripe Avocado
2 T. Lemon Juice
1/2 c. Mayonnaise
1 t. Grated Onion
1/4 t. Salt
Dash of Tabasco
2/3 c. Milk

Peel and seed avocado. Sprinkle with lemon juice and mash until smooth. Stir in remaining ingredients, except milk. Gradually stir in milk and blend well. Chill before serving. Makes about 2 c.

AVOCADO QUESADILLAS 

2 vine-ripened tomatoes
1 firm-ripe California avocado
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco
1/4 cup sour cream
3 tablespoons chopped fresh coriander
four 6- to 7-inch flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey Jack

Garnish: fresh coriander sprigs 

Seed tomatoes and cut into 1/4-inch dice. Quarter avocado, removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and Tabasco and season with salt and pepper. In another small bowl stir together sour cream, coriander, and salt and pepper to taste.

Preheat broiler.

Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with Monterey Jack and broil until cheese is melted and bubbling. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.

Top each wedge with a heaping teaspoon of sour cream mixture and garnish with coriander sprigs. Makes 2 Servings.


BAKED BEANS

2 cans(16 oz.) Pork & Beans
3 T. Onion, finely chopped
2 T. Green Bell Pepper, finely chopped
1/2 t. Mustard
1/4 c. Brown Sugar
2-3 slices Bacon, cut in half

Combine all ingredients in an ungreased 2 qt. baking dish. Top with bacon. Bake 
uncovered at 350 degrees for 35-45 min.

BANANA NUT BREAD

1-1/2 c. Sugar
2/3 c. Shortening
2 Eggs, separated
1 c. Ripe Bananas, mashed
4 T. Buttermilk
1 t. Vinegar
1 t. Baking Soda
1-1/2 c. Flour
1 t. Vanilla
Pinch of Salt
1 T. Warm Water
1/2 c. Pecans, chopped

Preheat over to 325 degrees. Grease a 9-1/2" loaf pan. In mixing bowl, beat sugar
& shortening until thoroughly blended. Beat in egg yolks & bananas. Combine buttermilk & vinegar. Stir into banana mixture. Dissolve baking soda in water. Stir into batter. Stir in nuts, flour, vanilla and salt. Beat egg whites until stiff, but not dry. Fold into batter.
Turn batter into pan. Bake in preheated oven for 1 hr. 

BLUE CHEESE DRESSING

1 (5 oz.) can Evaporated Milk
1 c. Mayonnaise
3 T. Lemon Juice
1 (4 oz.) pkg. Blue Cheese, crumbled

Whisk together first 3 ingredients in a small bowl until blended; stir in blue cheese. Chill at least 1 hour. Makes 2 c.

BREADED SLICED EGGPLANT

1 small Eggplant
3/4 c. Bread Crumbs, fresh
1/4 c. Parmesan Cheese, grated
1 Egg
1/4 c. Water
Salt & Pepper, to taste
Flour for dredging
4 T. Oil

Cut the eggplant into 8 slices about 1/2" thick. Set aside. Combine the bread crumbs and cheese. Set aside. mix the egg, water, salt and pepper. Blend well and set aside. Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated. Heat 2 T. of oil in a non-stick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.

BREAKFAST BURRITOS

4 Flour Tortillas
4 Eggs
1/2 lb. Pork Sausage
1 c. Frozen Hash Browns
1 c. Cheddar or Mozzarella Cheese, grated
Salsa

Cook sausage in skillet; add potatoes, cook until brown. Drain fat. Warm tortillas according to package. Scramble eggs. Divide all ingredients evenly among the 4 tortillas. Season to taste with salsa, salt and pepper. Fold tortillas and serve immediately. Serves 4.

BREAKFAST CASSEROLE

6 Eggs, beaten well
2 c. Milk
1 lb. Pork Sausage, cooked & drained
4 slices Bread, cubed
1 c. Sharp Cheese, grated
1 t. Salt

Mix eggs, milk, salt. Layer bread, sausage and cheese in greased 4" deep dish.
Pour egg mixture over. Refrigerate overnight. Bake at 350 degrees 45 min.

BREAKFAST PIZZA

1 can Crescent Rolls
1 lb. Pork Sausage, browned & drained
1 small Onion, chopped
1 c. Mozzarella Cheese, grated
1 c. Cheddar Cheese, grated
3 Eggs

Spread and mold crescent rolls into four small square pizzas, forming a 'lip' on the edges. Place on a cookie sheet sprayed with non-stick cooking spray. Scramble eggs in a small frying pan, stirring constantly, and stopping just BEFORE they are cooked through. Spread eggs onto each pizza square, then sprinkle each with browned sausage . Top with onions and cheese to your taste. Bake at 350 degrees for 15 - 20 minutes or until brown. Serve hot or cool. Note: These freeze well, just be sure to double wrap in foil. 

BRUNCH BURRITO


2 large eggs 
2 tablespoons water 
Dash salt 
Dash black pepper 
2 "burrito-size" flour tortillas (10-12 inches in diameter) 
1 tablespoon canned green chilies (no canned jalapeno peppers) 
Handful shredded Cheddar or Monterey Jack cheese 
2 teaspoons butter or margarine 
1/2 small onion, chopped 
Salsa

Break the eggs into a bowl, add the water, salt and black pepper and beat.

Place the tortillas, one on top of the other, on a serving plate and set aside. (You use 2 tortillas so the filling doesn't drip through.) Have the chilies and cheese ready.

Melt 1 teaspoon of the butter or margarine in a medium-size frying pan over medium-high heat. Add the onion and cook for about 5 minutes, stirring occasionally, until it begins to soften. Remove it from the pan and set aside. Add the remaining 1 teaspoon butter or margarine to the pan. When it melts, add the egg mixture and cook for about 2 minutes over medium-high heat; don't scramble. Lift the egg gently with a spatula so that the uncooked mixture flows underneath. Tip the pan if necessary. When the egg is no longer runny, flip it over with the spatula.

Sprinkle on the onion, chilies and cheese and cover for about 30 seconds so the cheese melts. Slide the cooked egg out of the pan, tipping the pan and using the spatula to ease it onto the double tortilla. Add as much salsa as you like and roll up the tortillas together into a package, tucking in the ends.

BURRITO BLT SANDWICHES 

8 slices bacon, crisply cooked and crumbled 
2 cups bite-size pieces lettuce 
1 1/2 cups shredded Cheddar cheese (6 ounces) 
1 large tomato, chopped (1 cup) 
1/3 cup mayonnaise or salad dressing 
6 flour tortillas (8 to 10 inches in diameter) 

1. Toss all ingredients except tortillas. 

2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. 

CARROT FRITTERS

1 c. Carrots, cooked & mashed
1 c. Flour
2 t. Sugar
1 Egg
1 t. Baking Powder
1/2 t. Salt
1/2 c. Milk

Sift dry ingredients together; add egg to milk and mix with dry ingredients. Fold in carrots. Drop spoonfuls into hot fat and fry brown on both sides. Drain well on paper towel. NOTE: You can use cream style corn instead of carrots.

CHERRY SALAD

1 sm. box Raspberry Jello
1 sm. box Lemon Jello
1 (21 oz.) can Cherry Pie Filling
1 (3 oz.) pkg Cream Cheese
1/2 c. Mayonnaise
1 sm. can Crushed Pineapple
1/2 c. Cream
1 c. Tiny Marshmallows
2 T. Chopped Nuts

Dissolve raspberry jello in 1 c. boiling water, add cherry pie filling. Put in a 9" x 9" x 2" baking dish. Chill until partially set. Dissolve lemon jello in 1 c. boiling water. Beat cream cheese & mayonnaise together until smooth. Gradually work lemon jello into
mixture. Whip cream and fold in lemon mixture along with marshmallows. Spread on top of raspberry mixture. Sprinkle nuts over top. Chill until well set. 12 servings.

CHICKEN AMARETTO

1 Frying Chicken, cut-up
1/2 c. Blanched Whole Almonds
1 lemon
2 T. Margarine
1 c. Whipping Cream
1 Onion, chopped
1 c. Dry White Wine

VelouteSauce: 2 t. Margarine, 2 c. Chicken Stock, 1 T. Flour

First make the Celoute sauce. In a small saucepan make a roux by melting the margarine and stirring in the flour. Cook over a low heat for several minutes, without coloring. Slowly add the stock, beating it in well to avoid lumps. Allow to simmer for several minutes longer, then place on one side. Fry the chicken pieces in margarine, remove from pan. In the same pan fry the onion slowly to soften but not color. Add the 
almonds, wine, grated zest of the lemon and whipping cream. Bring to a simmer and add in the chicken pieces. Add just sufficient Veloute sauce to cover the chicken pieces and simmer, stirring now and then, for 20 minutes until the chicken is cooked through.

CHICKEN BROCCOLI LASAGNA

2 10-3/4 oz.) cans Cream of Broccoli Soup
1 (10 oz.) pkg. Frozen Chopped Broccoli
2 T. Olive Oil
2 Carrots, thinly sliced
1 lg. Onion, chopped
2 cloves Garlic, minced
1-1/2 c. Chicken, cooked & chopped
12 Lasagna Noodles
2 (8 oz.) pkg. Mozzarella Cheese
1 (15 oz.) Ricotta Cheese
2 Eggs
2 T. Parmesan Cheese, grated

Heat broccoli soup and frozen broccoli in 2 qt. saucepan until broccoli is thawed. Heat olive oil over medium-high heat in 10" skillet until hot. Cook carrots, onion and garlic until lightly browned. Reduce heat to low; stir in 1/4 c. water. Cover and simmer 15 min. or until vegetables are very tender; remove to bowl. Stir in cooked chicken into carrot mixture. Cook lasagna noodles as directed on package; drain. Mix mozzarella, ricotta, eggs and Parmesan. Heat oven to 375 degrees. Spread 1 c. broccoli sauce in 13" x 9"
baking dish. Arrange half of the noodles over remaining noodles, cheese mixture, then sauce. Bake lasagna 45 min. or until hot. Remove from oven; let stand 10 min for easier serving. 10 servings.

CHICKEN CHEESE ENCHILADAS

16 oz. Cottage Cheese
1 c. Cooked Chicken, finely chopped
1 c. Shredded Cheddar Cheese
2 T. Chopped Chives
1 t. Chicken Flavor Instant Bouillon
12 corn or flour tortillas
Oil
1 (10-3/4 oz.) can Cream of Chicken Soup
1 c. Sour Cream
1/4 c. Milk
Sliced Ripe Olives

Preheat oven to 350 degrees. Mix cottage cheese, chicken, 1/2 c. cheddar cheese, chives and bouillon. Fry tortillas in small amount of oil until soft; drain. Fill each with 1/4 c. cheese mixture; roll up. Arrange, seam-side down, in lightly greased shallow baking dish. Combine soup, sour cream and milk. Cook and stir over low heat until blended. Spoon over enchiladas. Bake 20-25 min. Sprinkle with remaining cheese; bake 2 min. longer. Garnish with olives.




CHICKEN IN BASIL SAUCE

1/4 c. Milk
1/4 c. Dry Bread Crumbs
4 Chicken Breasts, boneless & skinless
3 T. Butter or Margarine
1/2 c. Chicken Broth
1 c. Whipping Cream
1/2 c. Parmesan Cheese, grated
1/4 c. Fresh Basil, minced
1/8 t. Pepper

Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then
coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both 
sides until juices run clear, about 10 min. Remove and keep warm. Add broth to the 
skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir
in cream; boil and stir for 1 min. Reduce heat. Add Parmesan cheese, basil and pepper;
cook and stir until heated through. Pour over the chicken. Serves 4. 

CHICKEN MANICOTTI

1 Chicken, boiled & boned (approx. 2-3 c.)
1 box Manicotti Noodles
3 oz. Cream Cheese
1 c. Sour Cream, softened
1 T. Parsley
2 T. Onion, finely chopped
1/4 c. Parmesan Cheese
1 lb. Velveeta Cheese, cubed
1 sm. jar Mushrooms, sliced (opt.)

Cook manicotti according to directions on package. Do not overcook. Mix cream cheese
and sour cream in large bowl. Add Parsley, onion and mushrooms(opt). Mix well. Add chicken to mixture. Stuff manicotti with chicken mixture. Place in 13" x 9" baking dish. Melt Velveeta cheese and pour over manicotti. Top with parmesan cheese. Cover and bake at 350 degrees for 15-20 min. or until bubbly. NOTE: You can substitute the
chicken with turkey.

CHICKEN PASTA SALAD

1/2 c. Miracle Whip salad dressing
1/4 c. Grated Parmesan Cheese
2 T. Milk
1/2 t. Salt
1-1/2 c. Chicken, cooked & chopped
1 c. Corkscrew Noodles, cooked & drained
1 c. Tomato, chopped
1 c. Green Pepper, chopped
1/4 c. Onion, coarsely chopped
Lettuce

Combine salad dressing, cheese, milk and salt; mix well. Add all remaining ingredients except lettuce; mix lightly. Chill several hours or overnight. Add additional salad dressing just before serving, if desired. Serve on lettuce covered platter.

CHICKEN QUESADILLAS AND FIESTA RICE 

1 lb. boneless chicken breasts, cubed 
1 can Campbell's(r) Cheddar Cheese Soup 
1/2 cup Pace(r) Chunky Salsa or Picante Sauce 
10 flour tortillas (8") 
Fiesta Rice 

PREHEAT oven to 425°F. 
COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. 
SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. 
BAKE 5 min. or until hot. Serve with Fiesta Rice. Serves 4. 
Fiesta Rice: Heat 1 can Campbell's(r) Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace(r) Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked Minute(r) White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork. 


CHICKEN SPAGHETTI

1 Chicken, hen or fryer
1 lg. Onion, chopped
1/2 c. Celery, chopped
1/2 c. Green Bell Pepper, chopped
2 T. Pimento
1 can Cream of Chicken or Cream of Mushroom soup
1/2 lb. Velveeta
8 oz. Spaghetti

Boil chicken and remove meat from bones. Reserve broth and cook spaghetti in it, if enough of it. If needed, add some water. Cook onion, celery & green pepper in margarine until tender. Add pimento, soup and velveeta. Add cooked spaghetti and chicken and mix well. Serve right from pan, or you can put in a casserole dish, top with buttered bread crumbs and bake at 350 degrees until bubbly. NOTE: Freezes well.



CINNAMON ROLLS

3 c. Flour
3-1/2 t. Baking Powder
1/4 t. Salt
1/2 c. Sugar
2/3 c. Milk
2 Eggs, beaten
1/2 c. Margarine, melted

Sift flour, baking powder, salt and sugar. Mix milk, eggs, cooled margarine; add
to dry ingredients. Roll 1/2" thick rectangle.

Glaze
1/2 c. Sugar
2 T. Cinnamon
1/4 c. Margarine, melted

Spread melted margarine over dough. Sprinkle with sugar and cinnamon. Roll up the
dough as you would a Swiss roll; seal edge; cut 3/4" slices. Place slices in a greased
9" x 13" baking dish. Bake for 25-30 min. Ice with powdered sugar icing.

Powdered Sugar Icing
1-1/2 c. Powdered Sugar, sifted
1 t. Vanilla
Milk, enough so that icing can be dribbled over hot rolls.

CORN CASSEROLE

1 can Whole-kernel Corn(16-1/2 oz), drained
1 can Cream-style Corn(16-1/2 oz)
1 box Jiffy Cornbread Mix
2 Eggs, slightly beaten
1 stick Butter, melted
1 c. Sour Cream

Mix all ingredients together, adding sour cream last. Pour into a greased casserole
and bake 1 hour at 350 degrees.

CRAB AND TOMATO QUESADILLAS 

These sophisticated crab quesadillas need only six minutes of stove time. Citrus, green onions and Monterey Jack cheese provide delicate flavor; when teamed with a salad, the quesadillas make a light and lovely meal. Pour a dry Gewürztraminer, and finish with melon accented with fresh mint. 


1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
2 ounces cream cheese, room temperature
1/4 cup chopped fresh cilantro
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel

8 ounces crabmeat, drained
1 cup chopped seeded plum tomatoes
1/2 cup chopped green onions
1 tablespoon minced seeded jalapeño chili WEAR GLOVES
8 7- to 8-inch flour tortillas

5 tablespoons (about) vegetable oil 

Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)

Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.

Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve. Serves 4.


CREAMY POTATO BAKE

1 (6 serving) pkg. Instant Mashed Potatoes
1 (4 oz.) Whipped Cream Cheese
1 Egg, beaten
2 T. Green Onion, finely chopped
2 T. Parsley, finely snipped
1 T. Butter or Margarine
Paprika

Prepare potatoes according to pkg. directions. Add cheese, beat well. Stir in egg, onion
and parsley. Blend well. Turn into well-greased 1 qt. baking dish. Dot with butter. Dash
lightly with paprika. Bake in 400 degree oven for 30 min.





CRUNCHY TURKEY SALAD

3-1/2 c. Turkey, cooked & diced
4 Celery Ribs, sliced
4 Green Onions, sliced
1/2 c. Pecans, chopped
1/2 c. Sweet Red Pepper, chopped
1/2 c. Mayonnaise
1 T. Lemon Juice
1/4 t. Dill Weed or Dried Tarragon
1/4 t. Salt
1/8 t. Pepper

In a large bowl, combine turkey, celery, onions, pecans and red pepper. Combine mayonnaise, lemon juice, dill, salt and pepper; stir into the turkey mixture. Refrigerate until serving.

DADS BARBECUE SAUCE

2 Onions, chopped
2 cloves Garlic
2 c. Catsup
2 c. Water
4 T. Salt
6 T. Butter
4 T. Vinegar
2 T. Lemon Juice
6 T. Lee & Perrin Worcestershire Sauce
4 T. Brown Sugar

In a saucepan, mix all ingredients together. Simmer until onions are cooked.
Brush on meat several times while cooking. Can be used on any type of meat.

EASY CHICKEN POT PIE

2 Chicken Breasts, cooked & cubed
16 oz. pkg. Frozen Mixed Vegetables
1/4 c. Miracle Whip Salad Dressing
1 can Cream of Chicken Soup
1 can Biscuits(10 ct.)
1/2 to 1 c. Shredded Cheddar Cheese
1 T. Butter, melted
1/2 t. Lemon Juice
Dash of Garlic Powder

Cook vegetables according to package directions. In large bowl, combine soup,
salad dressing and lemon juice. Mix well. Add chicken & vegetables. Place biscuits
evenly in 9" pie plate. Press biscuits together to make a crust, making sure to 
press them up the sides. Add garlic powder to butter. Spread on biscuit crust. Pour
chicken and vegetable mixture into crust. Top with cheese. Bake at 350 degrees for
30 min. or when crust is brown and cheese melted. Note: A glass pie plate works best so you can keep an eye on the crust. Variations: You can use vegetables of your choice. You can also add 1/2 c. cooked & diced potatoes, just use a little less vegetable. Turkey can be used instead of chicken.

FRENCH DRESSING

10 oz. can Tomato Soup
1-1/2 c. Vegetable Oil
3/4 c. Vinegar
1 c. Sugar
1 t. Pepper
1 T. Salt
1 T. Prepared Mustard (optional)
1 t. Onion, ground
Garlic Powder to taste

In medium bowl, combine all ingredients. Mix well. Chill 1 hour.

GRAPEFRUIT GELATIN SALAD

1 can (16 oz.) Grapefruit Sections
2 T. Water
1 envelope Unflavored Gelatin
1/4 c. Sugar
1 T. Lemon Juice
Pinch of Salt

Drain grapefruit, reserving 3/4 c. juice; set fruit and 1/2 c. juice aside. In a saucepan, combine 1/4 c. juice, water and gelatin; let stand for 1 min. Cook and stir over low heat until gelatin is dissolved. Remove from the heat. Add sugar and salt; stir until dissolved. Add lemon juice and reserved grapefruit and juice. Pour into 1 qt. bowl. Cover and refrigerate until set. Variations: You can use 1/2 grapefruit and 1/2 Mandarin oranges.

HAM AND SPINACH CASSEROLE

1 pkg. (10 oz.) Frozen Chopped Spinach
2 c. Ham, fully cooked & cut-up
1-1/2 c. Shredded Cheddar Cheese
1 c. Bisquick
3 c. Milk
4 Eggs

Cook spinach as directed on package, drain. Spread in ungreased 13" x 9" baking 
dish. Layer ham and cheese over spinach. Beat remaining ingredients with hand beater 
until smooth; slowly pour over cheese. Bake uncovered for 1 hour at 350 degrees.
NOTE: You may use broccoli instead of spinach.

HAM LOAF

1/2 c. Butter-flavored Crackers, crushed
1/3 c. Onion, chopped
1/4 c. Green Pepper, chopped
1 Egg, beaten
1 T. Lemon Juice
1/2 t. Ground Mustard
1/2 t. Ground Ginger
1/2 t. Worcestershire Sauce
Dash of Pepper
Dash of Nutmeg
Dash of Paprika
1/2 to 3/4 lb. Cooked Ham, finely ground
1/2 lb. Bulk Pork Sausage
Glaze:
1/4 c. Brown Sugar, packed
2 T. Cider Vinegar
2 T. Water
1/2 t. Ground Mustard

In a large bowl, combine the first 11 ingredients. Add ham and sausage; mix well. Shape into loaf. Place in ungreased 9" x 5" x 3" loaf pan. Bake at 350 degrees for 1 hour. Meanwhile, combine glaze ingredients in a small saucepan. Bring to a boil; boil for 2 min. Remove loaf from the oven; drain. Baste with half of the glaze. Bake 30-40 min longer or until meat thermometer reads 160-170 degrees, basting occasionally. NOTE: Loaf can be frozen.

HASH BROWN CASSEROLE

2 lbs. Frozen Hash Browns, thawed
1 c. Onion, diced
1 can Cream of Chicken Soup, undiluted
1 pt. Sour Cream
3/4 c. Butter, softened
8 oz. Cheddar Cheese, grated
2 c. Cornflakes, crushed

Combine hash browns, onion, soup, sour cream, 1/2 c. butter and cheese. Place in a 9" x 13" baking dish or other shallow casserole dish. Combine cornflakes and remaining butter; sprinkle on top. Bake 350 degrees for 50-60 min.

HOMEMADE EGG NOODLES

1 Whole Egg
3 Egg Yolks
3 T. Cold Water
1 t. Salt
2 c. Flour

In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well.
Stir in flour. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out
each portion to 1/8" thickness. Cut noodles to desired width. Cook immediately in boiling 
salted water or chicken broth for 7-9 min. or until tender. Drain; sprinkle with parsley if
desired. Note: Uncooked noodles can be frozen for up to 1 month.

HOPPIN JOHN

1 c. Dried Black-eyed Peas
1 Ham Hock
1 sm. Onion, chopped
1 t. Salt
1/4 t. Pepper
1 c. Instant Rice
1 (16 oz.) can Tomatoes

Cover peas with boiling water; add ham hock, onion, salt and pepper. Simmer, covered for 1 hour and 15 min. Remove ham hock; remove rind, bone and excess fat. Shred ham; return to peas. Place rice over peas; add enough water to cover rice. Bring to a boil; remove from heat. Let stand, covered until rice is fluffy; add tomatoes. Heat through.

ITALIAN DRESSING

1 c. Corn Oil
1/3 c. Cider Vinegar
1 T. Sugar
1-1/2 t. Salt
1/2 t. Crushed Oregano Leaves
1/4 t. Crushed Chili Pepper
1 Clove Garlic

Combine all ingredients in a 2 cup jar. Cover and shake well. Chill several hours. Remove garlic and shake again before serving.
KING RANCH CHICKEN

4 Chicken Breast halves, skinned & boned
2 T. Butter
1 Green Bell Pepper, chopped
1 med. Onion, chopped
2 (10 oz.) can Rotel Diced Tomatoes & Green Chiles
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
12 (6") Corn Tortillas, cut into squares
2 c. (8 oz.) Cheddar Cheese, shredded

Boil chicken breast and chop coarsely. Melt butter in a large skillet over medium
heat; add bell pepper and onion, and saute until crisp-tender. Remove from heat, and
stir in chicken, tomatoes and green chilies and soups. Place 1/3 of tortilla quarters in 
bottom of a lightly greased 13" x 9" baking dish; top with 1/3 chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese. Bake at 325 degrees for 35 min; sprinkle with reserved cheddar cheese, and bake 5 more min. Let stand 5 min. before serving. 6-8 servings.

MARGARITA SHRIMP SALAD 

2 T. chopped cilantro 
2 cloves garlic, minced 
1 Serrano Chile, stemmed, seeded, and finely diced 
1 pasilla Chile, stemmed, seeded and finely diced 
1/3 cup tequila 
2 T. Grand Marnier or Contreau (Mexican spelling is Controy) 
1/4 cup freshly squeezed lime juice 
1 t. cumin seed, toasted and or ground 
1-pound small shrimp (16-20 per pound - deveined and peeled) 
1/4 cup olive oil 
Salt and freshly ground black pepper to taste 
Salad: 

4 corn tortillas, 6 inches in diameter, julienned 
Vegetable oil for frying tortillas - I bake them in the oven instead of frying 
1 t. Ancho Chile powder 
2 tomato (Roma), cored, seeded and diced 
1 yellow Anaheim bell pepper, cored, seeded and diced 
6 cups torn romaine lettuce, washed and dried 

For the shrimp: Combine the cilantro, garlic, Chile, tequila, Contreau or Grand Mariner, lime juice, and cumin seed in a bowl. Add the shrimp, turn to coat, and refrigerate for at least 1 hour. Drain the shrimp and reserve the marinade.

In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce the heat to medium and simmer until reduced by half. Remove from the heat, transfer to a bowl, and let cool. Whisk in the olive oil and season with salt and pepper to taste. Set aside.

Prepare a barbecue grill or preheat a broiler. Grill or broil the shrimp until just pink, about 1 minute per side. Keep warm.

For the salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat. When the oil is about 375, (if you wish to deep fat fry) fry the tortilla strips in batches until light brown and crisp. Drain on paper towels. Sprinkle with Chile powder while still warm. Baking at 500 degrees will give you the same results.

In a large bowl, mix together the tomato, bell pepper, and lettuce. Toss with the marinade oil dressing and divide among 4 large plates or shallow bowls. Top the salad with grilled shrimp and fried tortilla strips. Serve immediately.

MONKEY BREAD

4 cans of Biscuits
Sugar, to your taste
Cinnamon, to your taste
1 stick Margarine or Butter
1 c. Brown Sugar
2 Eggs, beaten
1/2 c. Melted Margarine or Butter

Open cans of biscuits and cut each biscuit in quarters. Combine sugar and cinnamon
to your taste and roll each quarter in mixture. Stack in greased tube pan. In sauce pan,
bring to a boil, margarine & brown sugar. Pour over biscuits. Bake at 350 degrees for
20-25 min. Turn out on platter. Bread will just pull apart.

NEVER FAIL ICE BOX ROLLS

1 c. Milk
1/4 c. Sugar
1/2 t. Salt
1/4 c. Shortening
1 cake Yeast
3 c. Flour


Put milk, sugar & shortening in pan & scald, take off heat. Add salt and cool to lukewarm. Add yeast & stir until dissolved. Beat in flour. Toss on breadboard
& knead lightly. Place back in pan & let rise until double in size. Knead down and
form rolls. Let rise. Bake 375 degrees for 12 min. 

ORANGE FLUFF SALAD

16 oz. Cottage Cheese, small curd
1 (6 oz.) pkg. Orange Jell-O
2 c. Heavy Cream
1 (11-1/2 oz.) can Mandarin Oranges, drained
1 (8-1/2 oz.)can Crushed Pineapple, drained

In a large bowl, mix cottage cheese with dry Jell-O. Whip cream until stiff peaks form; fold into gelatin mixture with orange sections and pineapple. Spoon into mold that has been rinsed in cold water. Let stand in refrigerator until set, at least 6 hours or preferably overnight. Unmold onto serving dish lined with lettuce leaves.

ORANGE PINEAPPLE JELLO SALAD

1 sm. can Mandarin Oranges
1 sm. can Crushed Pineapple
1 c. of Cottage Cheese
1 sm. box Orange or Red Jello, prepared
1 lg. Cool Whip

Mix cottage cheese & jello. Add drained oranges, pineapple and cool whip. Chill.

PARADISE PINEAPPLE SHRIMP QUESADILLA 

12 medium cooked shrimp, sliced lengthwise 
6 8" flour or whole wheat tortillas 
1/2 lb shredded cheese 
2 small avocado, sliced 
1 jar of Paradise Pineapple Salsa 
fresh or powdered cilantro 

On one half of each tortilla, layer the cheese, shrimp, avocado, and few leaves of cilantro. Moisten the edges, fold the tortilla in half and press to seal. Grill the tortillas on each side in a hot skillet until the cheese melts. Cut the quesadillas into wedges and serve with generous helping of Paradise Pineapple Salsa . 


PEA SALAD

1 pkg. (10 oz.) Frozen Peas, thawed
1/2 c. Celery, thinly sliced
1/4 c. Green Onions, sliced
1/4 c. Mayonnaise
1/4 c. Sour Cream
1/2 t. Seasoned Salt
1 Egg, boiled & chopped

In a bowl, combine the peas, celery, onion and egg. In a small bowl, combine mayonnaise, sour cream, and seasoned salt; mix well. Add to pea mixture; toss to coat. Chill until serving. Makes 4 cups.

PEAR NUT BREAD

2-3 Fresh Pears
3 Eggs
1 c. Oil
1-1/2 c. Sugar
1/2 t. Grated Lemon Peel
1 t. Vanilla
3 c. Flour
1 t. Soda
1/4 t. Baking Powder
1-1/2 t. Cinnamon
2/3 c. Nuts, chopped

Coarsely grate pears to make 2 cups. Beat eggs until light and fluffy. Add oil, sugar, lemon peel, vanilla and grated pear. Mix thoroughly. Sift together dry ingredients and add to pear mixture. Mix until blended. Stir in nuts. Pour batter into 3 greased 7-1/2" x 3-1/2" x 2" loaf pans. Bake at 325 degrees for 50 to 60 min. or until bread tests done.

PIMENTO CHEESE SPREAD

1 lb. Longhorn Cheese, grated
1 lg. can Evaporated Milk
1 lg. jar Diced Pimientos
2 t. Mayonnaise

Combine grated cheese with evaporated milk and place over low heat; stir until
cheese has melted but do not allow to boil. Remove from heat and add pimientos and 
mayonnaise. Mix well. Cover tightly and refrigerate. Spread will keep 3-4 weeks.

PINEAPPLE LIME SALAD

1 pkg.(3 oz.) Lime Jello
1 small can Crushed Pineapple, drained
1 carton (12 oz.) Cottage Cheese
1 carton (8oz.) Cool Whip
1/4 c. Chopped Pecans

In large mixing bowl, combine all ingredients and mix well. Remove to serving bowl and let sit covered in refrigerator for several hours before serving. Variations: Can also be made with orange jello and mandarin oranges or cherry jello and diced maraschino cherries.

PORK BURRITOS 

roast pork, cubed (we used shoulder roast leftovers)
onion, sliced
garlic, chopped, lots
El Pato sauce, yellow can
cumin, don't overdo it
salt
optional: heat increases to desired level (hot sauces, etc)

We use a non-stick pan and just the fat contained in the roast. Brown the meat for about 8 minutes, then add the onion and cumin and brown about 7 minutes more or as you like it. If you are adding hot peppers I would put them in during this time. Also, leave the lid on during this because it seems to help make everything more flavorful. Add the garlic at the end and toss to mix. Add the El Pato and simmer, covered, 
for about 5 minutes, let rest about 10 minutes to thicken and mellow. Roll in tortillas with your favorite extras (cheese, lettuce, etc.) 


S AND S CASSEROLE

2 lbs. Yellow Squash
1/2 c. Chopped Onion
1 pkg. Chopped Spinach
1/2 stick Butter
2 Hard Boiled Eggs, chopped
1/2 t. Seasoning Salt
1/2 c. Cracker Crumbs
1/2 c. Parmesan Cheese, grated

Clean & slice squash. Cook squash and onion in small amount of salted water 
until tender, approx. 20 min. Drain well and mash. Cook spinach according to
directions on package. Drain well. Combine squash & spinach. Add butter, eggs & seasoning salt. Add regular salt according to taste. Place in buttered casserole. Mix cracker crumbs & cheese together. Put on top of casserole. Bake uncovered at 300 degrees for 30 min. Note: Casserole freezes well. Freeze without adding the crumb mixture on top. Remove from freezer & add crumb mixture, then bake.

SALMON CROQUETTES

1 (15 oz.) can Salmon or Mackerel
1 Egg, lightly beaten
2 T. Minced Onion
Saltine Crackers, crushed
Cooking Oil

Drain salmon, reserving liquid. Flake salmon; remove skin and bones. Combine salmon,
reserved liquid, eggs, salt and cracker crumbs to make a firm mixture. Shape into 6 
patties and coat with additional crackers crumbs. Fry in small amount of oil in skillet
until lightly browned.

SAUCY PORK CHOPS

6 Pork Chops, 3/4" thick
1 medium Onion, thinly sliced
1 10-1/2 oz. can condensed Cream of Chicken Soup
1/4 c. Catsup
2 to 3 t. Worcestershire sauce

In skillet, brown chops on both sides in small amount hot fat; season with salt and pepper. Top chops with onion slices. Combine remaining ingredients; pour over chops. Cover; simmer 45 to 60 min. or till done. Remove chops to platter, and spoon sauce over them.

SAUSAGE GRAVY and BISCUITS

1/2 lb. Pork Sausage
2 T. Flour
1 c. Milk
1 can Biscuits

Cook sausage in a skillet. Remove sausage with a slotted spoon; set aside. Bake biscuits according to package. Leave 2 tablespoons of grease from sausage in skillet. Over medium heat, stir flour into grease. Add milk, stirring constantly. Add salt and pepper to taste. Continue stirring until gravy thickens. (If too thick, add more milk) Add sausage back to gravy. Pour over split biscuits.

SAUSAGE POTATO BAKE

1 lb. Pork Sausage
2 T. Flour
1-1/2 c. Milk
1 pkg.(1 lb.) Frozen Shredded Hash Brown Potatoes
4 Green Onions, finely chopped
1-1/4 c. Sharp Cheddar Cheese, grated

Butter 8" square glass baking dish. Cook sausage in large skillet until brown.
Break into small pieces. Mix in flour and milk. Cook until mixture thickens
and comes to boil, stirring occasionally, about 5 minutes. Arrange potatoes
in prepared dish. Top with 1/3 of green onions, 1 c. cheese, 1/3 of green onions,
sausage mixture and remaining 1/4 c. cheese. Bake at 350 degrees for 45 min. or 
until potatoes are tender. Sprinkle with remaining green onions and serve. Serves 6.

SEAFOOD SALAD

1 lb. med. Shrimp, cooked
3 c. Crabmeat, cooked or canned
1 sm. Onion, chopped
1 Celery Rib, thinly sliced
1/2 c. Mayonnaise
2 t. Seafood Seasoning
1 t. Lemon Juice
1/2 t. Salt
1/8 t. Pepper
1 Egg, hard-boiled, sliced(optional)

In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg. 

SEVEN SEAS CASSEROLE

1-1/3 c. Water
1 (10-3/4 oz.) can Cream of Mushroom or Celery Soup
1/4 c. Onion, finely chopped
1 t. Lemon Juice(optional)
1/4 t. Salt
Dash of Pepper
1-1/3 c. Minute Rice
1 (10 oz.) pkg. Sweet Green Peas, partially thawed
1 (7 oz.) can Tuna, drained & flaked
1/2 c. Cheddar Cheese, grated
Paprika

Combine water, soup, onion, lemon juice, salt and pepper in a saucepan. Bring to a
boil, stirring occasionally over medium heat. Pour about half of soup mixture into a greased 1-1/2 qt. casserole. Then, in separate layers, add rice, peas and tuna. Add remaining soup mixture. Sprinkle with cheese and paprika. Cover and bake at 375 degrees for 10 minutes. Stir; then cover and continue baking for 10-15 min. longer.





SHRIMP MONTEREY

2 Garlic Cloves, minced
2 T. Butter or Margarine
2 lbs. Medium Shrimp, uncooked, peeled & deveined
1/2 c. White Wine or Chicken Broth
2 c. (8 oz.) Monterey Jack Cheese, shredded
2 T. Fresh Parsley, minced

In a skillet over medium heat, saute garlic in butter for 1 min. Add shrimp; cook 4-5 min. or until pink. Using a slotted spoon, transfer shrimp to a greased 11" x 7" x 2" baking dish; set aside and keep warm. Add wine or broth to the skillet; bring to a boil. Cook and stir for 5 min. or until sauce is reduced. Pour over shrimp; top with cheese and parsley. Bake, uncovered at 350 degrees for 10 min. or until cheese is melted. Make 6 servings. 

SHRIMP NEWBERG CASSEROLE

1 (8 oz.) pkg. Egg Noodles
1 can Cream of Shrimp Soup
1 sm. can Evaporated Milk
1/4 c. Sharp Cheese, grated
1 pkg. Frozen Shrimp
1 c. Salad Dressing
1/4 c. Sherry

Cook noodles according to package directions; drain. Place in greased baking dish. Combine soup, milk cheese and shrimp in double boiler; cook stirring frequently, until smooth. Stir in salad dressing and sherry. Pour over noodles. Bake at 325 degrees for 20 min.

SMOKED TURKEY QUESADILLAS 

6 7-inch flour tortillas (made without lard)
6 ounces low-fat Monterey Jack cheese, planed
6 ounces smoked turkey slices (98% fat-free)
36 green grapes, halved lengthwise
Fresh cilantro sprigs
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
Coarse salt 

Place tortillas on work surface. Arrange cheese, turkey, grapes and cilantro over half of each tortilla. Sprinkle with cumin. Fold tortilla over filling.

Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Cook quesadillas 1 at a time until golden brown, about 3 minutes. Turn. Brush cooked top with lime juice and sprinkle with coarse salt. Cook until golden brown, about 3 minutes. Keep warm in oven. Repeat with remaining quesadillas. Serve. Serves 6.


SOUTHWEST GARDEN SAUTE

4 slices Bacon, cut into 1/2" pieces
2 Medium Onions, chopped
2 c. Zucchini, diced
1 c. New Potatoes, unpeeled & diced
1/4 c. Picante Sauce
2 t. Sugar
1/2 t. Ground Cumin
1 c. Tomato, diced
Sour Cream(optional)

Fry bacon in 10" skillet until crisp. Remove from skillet and reserve. Add onions to 
skillet; cook until tender but not brown. Add zucchini, potatoes, picante sauce, sugar
and cumin. Cook over medium-high heat, stirring frequently until vegetables are crisp-tender, 5-7 min. Stir in tomato and reserved bacon; heat through. Top with sour cream, if desired. Makes 6 servings. Note: Can also be served on flour tortillas and topped with shredded cheese.

SPAGHETTI SQUASH

Cut lengthwise. Remove seeds. You can bake, microwave or boil squash.
Bake: Cut-side down 45 min. at 350 degrees. Turn and bake till skin is tender.
Microwave: Cut-side down 7-10 min. in 1/4 c. water, covered with clear wrap.
Boil: 20 min in covered pot in 2" of water. Use fork to release spaghetti-like strands of cooked squash. Add salt, pepper, bacon bits, parmesan cheese, etc. or serve with spaghetti sauce.


STRAWBERRY BREAD

3 c. Flour
2 c. Sugar
1 t. Baking Soda
1 t. Salt
1 t. Ground Cinnamon
4 Eggs, beaten
1-1/4 c. Oil
2 (10 oz.) pkgs. Frozen Strawberries, thawed & chopped

Combine first 5 ingredients in large mixing bowl; make a well in center of mixture. Combine remaining ingredients; add to dry ingredients, stirring until well combined.
Spoon mixture into 2 greased and floured 9" x 5" x 3" loaf pans. Bake at 350 degrees for 1 hour. Cool in pan for 10 min. Remove from pans and cool on wire racks.

SWISS CHICKEN

6 each chicken breast halves, skinless and boneless
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
6 slices Swiss cheese -- 4-inch-square
10 3/4 ounces condensed cream of chicken soup -- undiluted
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter or margarine -- melted

Place chicken in a greased 13x 9x 2-inch baking dish; sprinkle with garlic powder and pepper. Top each breast half with a cheese slice; set aside.

Combine soup and milk, stirring until smooth; pour over chicken. Sprinkle with stuffing mix, and drizzle with butter.

Cover and bake at 350 degrees F. for 50 minutes or until chicken is done. serves 6 

TERIYAKI CHICKEN


3 tablespoons soy sauce 
2 tablespoons dark brown sugar 
1 tablespoon corn oil 
1/2 teaspoon ground ginger 
1/2 teaspoon garlic powder 
1/8 teaspoon black pepper 
2 boneless chicken breast halves (about 10 ounces)

Combine the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a medium-size bowl.

Cut the chicken into strips 1/2 inch wide and 2 inches long. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate the chicken for just 15 minutes. It won't be quite so tasty, but it will have more flavor than if you hadn't bothered at all.

Preheat the broiler. Make sure the top oven rack is in the highest position, just under the broiling unit.

If you have metal or bamboo skewers, thread the chicken strips onto the skewers and lay the skewers on a baking sheet. If you don't have skewers, place the chicken in a single layer on the baking sheet. Discard the marinade. Broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown. Skewers make the turning-over process go faster. Serve immediately.

Tip: You can also thread a few whole mushrooms, strips of red bell pepper or pieces of onion between the chicken strips before broiling.

THOUSAND ISLAND DRESSING

2 c. Mayonnaise
1/4 c. Chili Sauce
1/4 c. Pickle Relish

In a bowl, combine all ingredients together. Stir to blend. Cover and chill before serving. Makes 2-1/2 c.

TUNA NOODLE SUPREME

4-1/2 c. Wide Egg Noodles, uncooked
1 can (12-1/2 oz.) can Tuna, drained & flaked
1 c. Sour Cream
1 c. Mayonnaise
1/2 c. Grated Parmesan Cheese
1/2 c. Milk
1 t. Mustard
2 c. Fresh Broccoli Florets
1/3 c. Red Peppers, chopped
1/4 c. Green Onion, sliced

Heat oven to 350 degrees. Cook pasta according to package directions, drain. Meanwhile, in large bowl, stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt & pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion; stir until evenly blended. Place tuna mixture in 2 qt. baking dish. Cover; bake 40-45 min. or until hot and bubbly.

TURKEY BREAKFAST FRITTATA 

1/2 pkg. (1/2 lb.) Honeysuckle Whiter Ground Turkey
10 eggs, well beaten; or 16 oz. (2 cups ) egg substitute
1/2 tsp. each, black pepper and ground sage
1/2 cup each, chopped green pepper and onion
1 tsp. seasoned salt with red pepper
1/2 tsp. garlic salt
1/2 cup low-fat milk
1 tsp. dried Italian blend seasoning
2 tomatoes, thinly sliced
2 Tbsp. grated Parmesan cheese 

In a large nonstick skillet, cook ground turkey with seasonings and vegetables until turkey is well-browned and vegetables are soft. In a large bowl, combine eggs, milk, and garlic salt, beating with a fork to blend. Pour egg mixture over turkey mixture in skillet. Cook over low heat. As edges of egg become set, run spatula around edge of skillet, lifting to allow uncooked egg to flow to bottom of skillet. Cover, cook until top is almost set; about 5 minutes. Arrange tomato slices around outer edge of skillet. Sprinkle tomatoes with cheese. Cover, cook an additional 5 minutes or until cheese has melted. 

WORM DIRT

2 (8 oz.) pkgs. Cream Cheese, at room temperature
2 c. Powdered Sugar
1 stick Margarine, at room temperature
4 (3 oz.) pkgs. Instant Vanilla Pudding Mix
1 (12 oz.) Cool Whip, thawed
5 c. Cold Milk
1 (20 oz.) pkg. Chocolate Sandwich Cookies (cream removed & cookies crushed)

Mix cream cheese, butter, powdered sugar with beater until well-blended. Set aside.
In separate bowl, combine milk with pudding mix. Add whipped topping and blend
well. Add pudding mixture to cream cheese and beat well. Line new 9" clay flower pot with foil or plastic wrap. Layer cookie crumbs first, then add a thick layer of cream mixture. Continue layering until all ingredients are used. End layers with a thick layer of crushed cookies. Refrigerate at least 1 hour. Decorate with gummy worms and/or plastic flowers. Serve with a new garden spade instead of a spoon.