Raspberry Jell-o Salad

1 lg. package raspberry jello.
1 12 oz. cool whip
2-3 pkgs. frozen raspberries in juice

Mix jello with 2 c. boiling water. Cool somewhat. Smash raspberries in juice. Reserve 3/4 cup. Add enough water to make 1 3/4 c. and add to cooled jello. Let set. Mix cool whip and 3/4 c. raspberry. Spread on top.

Chicken and Beans Burritos

Chicken Breast Tenders seasoned with salt, pepper, garlic powder, cumin, chili powder, red pepper flakes

Salsa (casa chicas or casa sanchez)
Black beans (drained)
Corn
Onions

cook chicken in olive oil until juices run clear. Serve with tortillas

Cajun Chicken Pasta

4 oz. linguine pasta
2 boneless skinless chicken breast halves, sliced into thin strips.
2 tsp. Cajun seasoning
2 TBSP. butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 c. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
2 TBSP. grated parmesan cheese

1. Boil salted water and add pasta. Cook 8-10 min.
2. Place chicken and seasoning in bowl and toss to coat
3. Saute over medium heat chicken in butter until no longer pink and juices run clear, about 5-7 minutes. Add peppers and onions and cook for 2-3 minutes. Reduce heat, stir in cream. Season sauce with the rest of spices.
4. In a large bowl, toss pasta with sauce and sprinkle with cheese.

Homemade Tortillas

Makes 6

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
5/8 c. water

Combine dry ingredients. Cut in shortening. Mix in water slowly. Kneed till smooth. Divide into 6 balls. Set in gallon size ziplock bag. Let sit 20 min. Roll out paper thin. Cook over med.-high heat.
Flip 3 times (about 10 seconds each side) Steam bubbles should form. Keep in tortilla warmer or wrapped in a towel.

Yellow Squash Casserole

Serves 10

4 c. sliced yellow squash
1/2 c. chopped onion
35 buttery round crackers, crushed
1 c. shredded cheddar cheese
2 eggs, beaten
3/4 c. milk
1/4 c. butter, melted
1 tsp. salt
ground black pepper to taste
2 Tbsp. butter

Directions

1. Preheat oven to 400 degrees F
2. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid, and cook over low heat until squash is tender, about 5 minutes. Drain well.
3. In medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 c. melted butter, salt, and pepper. Mix well, then spread into 9x13 pan. Cover top with remaining cheese and cracker mixture. Dot with 2 Tbsp. butter.
4. Bake in preheated oven for 25 minutes, or until heated through and browned on top.

Chocolate Chip Cookies III

3 c. flour
1 tsp. b. soda
1 tsp. salt
1 c. margarine
1 1/3 c. sugar
2/3 c. brown sugar
1 1/2 tsp. vanilla
2 eggs
3 c. chocolate chips

combine dry ingredients and set aside.

cream margarine, sugars until light. Beat in vanilla and eggs until smooth. Beat dry ingredients into creamed mixture and then add chocolate chips.

Drop dough by heaping Tbsp. onto parchment-lined baking sheets.

Bake at 325 for 12 minutes, turning sheets end-for-end about 1/2 way through.

Hawaiian Haystacks

Cook and de-bone 1 chicken

Make Gravy:
melt 1/2 c. margarine
Blend in 3/4 c. flour until smooth
add 2 c. chicken broth
1 c. milk
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. pepper

Stir until gravy is smooth and thickened. Mix in chicken cubes and serve with:

chopped celery
chopped green onions
pineapple chunks
chopped tomatoes
grated cheddar cheese
grated coconut
almond slivers
Chinese noodles
cooked rice

10-20 servings