Lemon Herb Roasted Salmon

4 (6 oz pieces) salmon (skinless)

1/4 c fresh squeezed lemon juice (divided)

1/2 T sugar

1 T fresh parsley (plus extra for garnish if desired)

1 T fresh thyme (plus extra for garnish if desired)

1 tsp lemon zest (plus extra for garnish if desired)

1 tsp oregano

1 tsp minced garlic

salt and pepper

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Season both sides of the salmon with salt and pepper and place in baking dish. Drizzle with 2 Tbsp of lemon juice.

In a small bowl wisk together the sugar, remaining lemon juice, garlic, lemon zest, and herbs until sugar dissolves and set aside.

Roast salmon until almost done, about 13 min. Remove from oven and top with the herb mixture and return to oven until fork tender, about 2 more minutes. Garnish with fresh herbs and zest if desired.

Chalisa Campos

Pumpkin Cake Roll

CAKE:

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

FILLING:
1/4 cup butter or margarine, softened
12oz packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Lion House

Vegetable Soup

2 small cans chicken broth

20 mini carrots chopped

1 leek (white part diced)

15 small asparagus spears (diced)

1 1/2 to 2 c roast beef (leftovers)

2 T olive oil

1 t rosemary

1 t parsley

1 t garlic salt

1 t salt

1 t pepper

Saute over medium heat carrots & asparagus in oil for 5 minutes. Then add the leek and saute for another 2 minutes. Add rosemary, parsley, garlic, salt, and pepper and let simmer on low for 2 minutes. Add chicken broth and roast beef and let simmer for 5 minutes. Turn off heat and let soup stand for 10 minutes with the lid on.

Ashlee Macdonald

German Chocolate Cake Frosting

4 egg yolks

1 c sugar

1/4 t salt

1 stick butter

1 1/2 c chopped pecans

2 c coconut

1 c heavy cream

1 t vanilla

1 t maple syrup

Beat sugar and salt into eggs. Melt butter in saucepan over low heat. Gradually add egg mixture and continue stirring, do not let egg scramble. Add heavy cream, then turn up to medium heat. Cook until thicken. Remove from heat and add maple syrup and vanilla. Let mixture completely cool then add coconut and pecans.

Susanne Nelson

Strawberry Ice Cream

3 heaping cups strawberries

1/4 t salt

1/3 c sugar

2 large eggs

1 1/2 c half and half

1/2 c heavy cream

1 t vanilla extract

Puree the strawberries with the salt in a food processor or blender. There should be about 2 cups of puree. Set aside.

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream, and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 5 cups

Bruce Weinstein

Chocolate Ice Cream

1 c sugar

3 large eggs

1 c cocoa powder

1 1/2 c milk

1 c heavy cream

1 T vanilla extract

Place the sugar, eggs, and cocoa in a food processor and blend until smooth.

Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture to boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through the strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Makes about 1 quart

VARIATIONS

Chocolate Banana Chip Ice Cream

Add 1/2 c chopped dried banana chips to the machine when the ice cream is semifrozen. Allow the machine to mix the chips. Proceed with the recipe as directed.

Chocolate Brittle Ice Cream

Add 1/2 c chopped peanut brittle to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

Chocolate Candy Bar or Cookie Ice Cream

Add 2 chopped candy bars or 1 c of chopped cookie of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix the candy. Proceed with the recipe as directed.

Chocolate Cheesecake Ice Cream

Stir in 1/2 c no-bake cheesecake powder mix along with the cream and vanilla. Optional: add 1 cup crumbled cheesecake to the machine when the ice cream is semifrozen. Allow the machine to mix the cake in. Proceed with the recipe as directed.

Chocolate Marshmellow Nut Ice Cream

Add 1/2 c mini-marshmallows and 1/2 c chopped toasted almonds or nut of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix in the marshmallows and nuts. Proceed with the recipe as directed.

German Chocolate Ice Cream

Add 1/2 c shredded sweetened coconut to the machine when the ice cream is semifrozen. Allow the machine to mix in the coconut. Proceed with the recipe as directed. Swirl in 1/2 c caramel sauce into the finished ice cream. Take care not to over-swirl or the carmel will "melt" into the ice cream. Streaks of caramel should be visible.

Bruce Weinstein

Cheesecake Ice Cream

1 c sugar

4 oz cream cheese (room temperature)

1 large egg

1/2 t vanilla extract

3/4 c milk

2 t grated fresh lemon or orange zest

1 1/2 c heavy cream

3 graham crackers (crumbled)

Beat the sugar and the cream cheese together until smooth and creamy. Beat in egg and vanilla and set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat.

Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Removed from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturers instructions. Adding the crumbled graham crackers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 1 quart.

VARIATIONS

Cherry Cheesecake Ice Cream

Gently swirl in 3/4 c canned cherry pie filling into the finished ice cream. Be careful not to over swirl or the cherries will "melt" into the ice cream. Streaks of cherry "sauce" should be visible.

Mint Chocolate Chip Cheesecake Ice Cream

Omit the lemon zest, substitute peppermint extract for the vanilla extract. Add 1/2 c miniature chocolate chips to the machine when the ice cream is semi frozen. Allow the machine to mix in the chips. Proceed with the recipe as directed.

Oreo Cheesecake Ice Cream

Omit the lemon zest, substitute crumbled Oreos for the graham crackers. Proceed with the recipe as directed.

White Chocolate Cheesecake Ice Cream

Omit the lemon zest. Add 1/2 c melted white chocolate to the custard along with the vanilla. Proceed with the recipe as directed.

Bruce Weinstein

Bottled Salsa

20-25 pint wide mouth glass jars

14 quarts or 1/2 box of peeled, quartered tomatoes

6 lg green peppers

4 yellow chili peppers

3 green jalapeno peppers

4 long red bell peppers

3 anaheim peppers

4 medium onions

1 bunch of celery (optional)

2T garlic powder

1/2 t paperika

1/2 c sugar

1 t pepper

1/4 c salt

1 c vinegar

2t ground cumin (optional)

fresh cilantro to taste (optional)

Wash glass jars and dry. Check tops of jars for any chips in the glass. Do not use any jars that have chips in the glass, because they won't seal.

Always buy new lids. Boil lids at least 5 minutes then leave in hot water until you put it on jars.

Chop all your vegetables. Simmer in big deep cooking pot. Add sugar and spices and simmer for 5 minutes. After mixture is warm turn down heat so it doesn't keep processing the mixture.

Keep on low or warm.

Fill up steamer with water and put on medium high.

Fill jars with salsa mixture to line (so leave a little room up top), and place on steamer. Place lid and ring on and seal. Fill up steamer with jars and process for 45 minutes. Check steam on the side and make sure there is a steady flow of steam and no whistling. You might need to turn down your burner to medium if there is too much steam. Remove jars from heat and let stand after the 45 minute processing time is up.

Susanne Nelson

Meat Loaf

2 lbs ground chuck

1/2 c chopped green pepper

1/2 c chopped onion

1 1/2 t salt

1 c bread crumbs

1 egg

1 pkg (7/8oz) brown gravy mix

1 c milk

Mix all ingredients. Shape into a loaf. Place in crock pot on high for 2 hours, then on low for 2 hours.

Kenny Parcell

Shirley Mangum

Eclair Cake

1 1/2 cubes margarine

1 1/2 c water

1 1/2 c flour

6 eggs

1 (8 oz) cream cheese

3 T milk

2 small pkg chocolate pudding mix (or your flavor choice)

3 c milk

1 pkg redi whip

In a large saucepan bring water and margarine to a boil. Take off heat and gradually add flour. Than add eggs one at a time, beating a little after each one. SPread on a large greased cookie sheet. Leave one inch around the edges because it will spread while baking. Bake at 400 degrees for 20 minutes or until golden brown. Let cool completely.

Mix together cream cheese and 3 T milk. Set aside. Mix the milk and pudding together. Fold half the cream cheese. Pour pudding on cool crust. Then spread coolwhip over the top of the pudding mixture. Keep refrigerated.

Kaye Macdonald

Strawberry Dessert

1 c chopped nuts

2 c flour

1/2 c brown sugar

1 c butter (melted)

Mix and press in 9x13" pan.

Bake 15 minutes at 400 degrees. Cool and crumble it up.

2 pkg dream whip whipped

1 c powdered sugar

1 (8 oz) pkg cream cheese

Mix and spread over crust.

Cook 2 pkg danish dessert. While hot stir in 3 - 10oz pkg frozen strawberries. Spoon over cream cheese mixture and refrigerate.

Kaye Macdonald

Gram's Best Brown Sugar Cake

1 pkg yellow cake mix

1 pkg jello- vanilla flavor instant pudding

4 eggs

2/3 c sour cream

2/3 c water

1/2 c oil

1 c packed brown sugar

1 c chopped pecans

2 t powdered sugar

Heat oven to 350 degrees. Beat first 6 ingredients with mixture 3 minutes or until well blended. Add brown sugar and nuts; mix well.

Pour in 12 cup fluted tube pan on 10 inch tube pan sprayed with cooking spray. Sprinkle pan with combined 2 T sugar and 1/4 t ground cinnamon.

Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Kraft Foods

Potato Casserole

1-2 lb bag of shredded potatoes (Ore-Ida) defrosted

1 pint sour cream

2 cans cream of chicken soup

1/2 c butter (melted)

1/3 c green onions (chopped)

2 c cheddar cheese (grated)

1 t salt

1 t pepper

2 c corn flakes (crushed)

Mix all ingredients together except the potatoes and cornflakes. Then gently fold the potatoes into the mixture. Place in 9x13 pan. Top with crushed cornflakes mixed with 2 T melted butter.

Bake at 350 degrees for 45 minutes.

Fresh Apple Pie Filling

Measure all ingredients in a zip lock bag.

1/2 c sugar

1/4 t salt

2 T flour

1 t cinnamon

6 apples (peel & slice into same ziplock bag)

Can be frozen for up to 6 weeks. When ready to use, place in unbaked pastry shell. Place pie on a baking sheet to prevent liquids from spilling onto oven floor when baking.

Bake at 425 degrees for 15 minutes, turn down heat to 350 degrees and bake for 30-35 minutes.

Kristi Belliston

Bread Sticks

1 T yeast

1 1/2 c warm water

2 T sugar

1 t salt

3 1/2 c flour

Dissolve yeast into warm water for 10 minutes. Add sugar salt and flour to yeast mixture and use dough hook. Melt 1/2 stick of margarine in baking pan. Roll out dough to size of pan and approximately 1/2" thick. (Dough will be very sticky). Cut in strips, using a pizza cutter. Roll the strips in the melted butter until covered all sides and place in pan. Sprinkle with garlic salt and parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.

Kristie Belliston

Stuffed Shells

1 (16 oz) container ricotta cheese

1 c mozzarella cheese

1/4 c grated parmesan cheese

1 t italian seasoning

20 jumbo pasta shells (cooked and drained)

1 (26 oz ) jar of spaghetti sauce of your choice

1 large tomato (chopped)

2-3 links of italian sausage (cooked & drained)

10 oz spinach (rinsed & chopped) optional

Heat oven to 400 degrees.

Mix ricotta cheese, spinach, 1/2 c mozzarella, parmesan, and seasoning together and spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9" baking dish. Add filled shells; top with remaining sauce. Cover

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake uncovered 2 minutes or until melted.

Ashlee Macdonald

Strawberry or Peach Pie

9" prebaked pie shell

Filling:
1 pint fresh strawberries
1 c sugar
1 T butter
1/2 water
2 1/2 T cornstarch
1 lb bag frozen strawberries

Place frozen thawed strawberries, water, sugar, and cornstarch in blender & puree.
Pour into saucepan and boil over low-medium until it starts to boil & thicken. Take off the head and add butter. Let cool. Cut strawberries in half and lay in pie shell. When sauce is cool, pour over pie. (you will possibly have leftover sauce). Put in the fridge and let cool and thicken. Can do the same recipe with peaches.

Top with whipping topper.

Sarah Sturgeon

Beignets

1/4 c warm water

1 rounded T quick rising active dry yeast

1/4 c sugar

3 c flour

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

4T cold butter (cut up)

3/4 c buttermilk

1 large egg

1/4 powdered sugar

Place water in bowl and sprinkle with yeast and 1 T sugar. Let stand foaming for 5 minutes.

In a different bowl mix dry ingredients. Cut butter in the dry ingredients with pastry cutter until well blended. Pour yeast mixture on top and mix until well blended. Knead dough for a few minutes. Let rise for 10 minutes. Roll out dough and cut into approx 1 1/2" pieces. Place on greased cookie sheet and let rise for 20 minutes.

Bake on 400 degrees for 10 minutes or until golden brown. Rotating baking sheets between upper and lower racks half way through.

Good Housekeeping January 2010

Bacon-wrapped water chestnuts

• 1 lb. sliced bacon, cut in half
• 1 can (16 oz.) whole, peeled water chestnuts, drained
• 3/4 cup Heinz 57® Sauce
• 1/2 cup sugar
• 1/3 cup brown sug
• 
  
• Preheat oven to 350°F
• Wrap one piece of bacon around each water chestnut and secure with toothpicks. Place in glass 9 x13 baking dish and bake for 25 to 35 minutes. Remove from oven and drain fat.
• In the meantime, in a medium saucepan over medium heat, mix together 57 Sauce and sugars, stirring until dissolved.
• Pour sauce mixture over water chestnuts and bake for additional 10 to 15 minutes. Serve warm.

TIP: VARIATION: Garnish with chopped green onions.

Heinz 57 Sauce

Ham & Bacon Wrapped Chicken Bake

2-4 boneless skinless chicken breasts

corned beef slices or ham slices

cooked bacon

1 can cream of mushroom soup

1 cup sour cream

Make sure chicken is sufficiently thawed. For my family I usually use 2-3 chicken breasts and cut them in half lengthwise for smaller portions. Wrap up the chicken in 1 piece of bacon and 1 slice of corned beef or ham ( or whatever you have, I usually don't have bacon around) and secure with toothpicks. Sometimes I put a slice of monterey jack cheese or provolone in the middle. Brenda Robbins made us something similar to this and had cream cheese in the middle. That also sounds like an excellent idea. Place in 9x13 pan and pour the soup/sour cream mixture over the top. That's your sauce. We love to make rice with this recipe and pour the sauce over it too. Bake at 325 for 1 1/2 hours or whenever it's done!

Sarah Sturgeon

Caesar Salad

1 lb cooked chicken cut into strips
1 bag of mixed greens or romain heart
seasoned croutons
1/4 c parmesan cheese
caesar dressing

Ashlee Macdonald

Chef Salad

1 romain lettuce heart
1 c ham (cubed)
1 c turkey (cubed)
1/2 green onion (chopped)
1 c cherry or grape tomatoes (halved)
1/2 c swiss cheese (cubed)
1/2 c cheddar cheese (cubed)
2 eggs (hard boiled and sliced)
1/4 c crumbled cooked bacon
Ranch dressing

Ashlee Macdonald

Cobb Salad

8 slices of bacon
3 eggs (hard boiled & sliced)
1 head of iceberg lettuce (shredded)
3 c chicken (cooked and chopped)
2 tomatoes (seeded & chopped)
3/4 c crumbled blue cheese
1 avocado (diced)
3 green onions (chopped)
Ranch Style salad dressing

Ashlee Macdonald

Hot Dogs Varieties

8 Hot Dogs (beef or polish)

8 Hot dog buns

JDAWG

Jdawg sauce

pickle

banana pepper

mayo 

relish

ALLEY DOG

1 small pkg guacamole

8 pieces of bacon

1 onion

Cut onion in long strips or rings. Place in a pie pan and put on the grill for about 30-45 minutes to caramelize.  Wrap bacon around hot dog and grill. (You can do in a skillet on the stove). Cook until desired crispiness. Place in hot dog bun. Top with guacamole and onions.

Logan Deans

CONEY CHILI CHEESE DOG

1 can trader joes turkey chili

sour cream

onions

cheese

CHICAGO HOT DOG

tomato

onion

relish

pickle

mustard

celery salt

pepperoncini

HAWAIIAN HOT DOG

Pickle

Pineapple bbq sauce (Trader Joe's)

Pineapple or Mango relish:

2 T cilantro

1/2 t giner

1 c pineapple or mango

1/2 red bell pepper

1/4 c apple cider vinegar

1T water

Peanut Brittle

1 c sugar
1/2 c caro syrup
1 c raw or salted peanuts
1 t butter
1 t vanilla
1 t soda

Mix sugar and caro syrup together. Microwave 4 minutes on high. Mix in peanuts.
Microwave 3 1/2 minutes on high. Add butter and vanilla.
Microwave 1 1/2 minutes. Stir in soda.
Pour in greased pan, let cool. Break into pieces.

Shelly Pehrson

English Toffee

1 c brown sugar
1 cube butter

Bring to a boil and boil for 7 minutes stirring constantly.

Pour in butter pan over chopped nuts if you like.

Cover with chocolate chips and spread when melted. Add nuts.

Jacque Warner

Rocky Road

1 bag large marshmallows
1 pkg of semi sweet chocolate chips
1/2 c nuts (walnuts)

Butter the pyrex pan, then melt chocolate chips in microwave as per directions on pacakge. When melted, mix with marshmallows and put in buttered pyrex pan. Sprinkle nuts on top and freeze overnight.

Maxine Nelson

Mexican Wedding Cakes

1/4 lb butter
1/2 c pecans (chopped)
2 T sugar
1 c flour
1 t vanilla

Add in order given. Shape into balls the size of walnuts and press flat. Bake 20 minutes starting in a cold oven, 300 degrees. While warm, roll or dip in powdered sugar.

Maxine Nelson

Sugar Cookies

1 c creamy milk (canned milk)
1 1/4 c sugar
2 t baking powder
1 t lemon flavoring
1 c shortening
2 eggs
1 t baking soda (dissolved in 1 T water)
4 c flour

Cream eggs, sugar, and shortening. Add milk, baking soda, and flavoring. Mix in dry ingredients. Roll out, cut, and bake at 350 degrees for 10 minutes.

FROSTING:

Powdered sugar with butter and canned milk.

Grandma Grange

Marinate for Steak

6 T red wine vinegar
2 T olive oil
2 t crushed basil leaves
1 t black pepper
3 cloves garlic minced
2 bay leaves
1/4 c brown sugar
1/4 c soy sauce

Mix together and marinate meat for at least 4 hours at room temperature in a heavy plastic bag. Turn over occasionally.

Deb Warner

Spinach Salad

1 bag baby spinach
1 c cottage cheese (rinse in strainer, drain)
1 lb bacon (cooked and crumbled)
1 small red onion
1 head lettuce
3/4 lb grated swiss cheese
sliced mushrooms

Serve with a raspberry vinagrette.

Jacque Warner

Nana's Boston Baked Beans

1 lb small white beans
rounded 1/2 t dry mustard
rounded 1/2 t baking soda
3/4 c molasses
1/2 of the salt pork from market
1 small white onion

Wash beans carefully. Put them in a bean pot with other ingredients, adding water until 1/2" above beans. Bake overnight or all day at 300 degrees. It is best to check on water and stir them, and add a little if necessary.

Tina Russell

Bob's Best Chili

1/4 lb bacon
2 onions (sliced)
2 lbs ground beef
2 #2 can kidney beans
2 #2 1/2 size canned tomatoes
salt and chili poser to taste (4-6 T)

Saute onions in bacon drippings, then add meat, cook and stir until done. Simmer, add beans. Serves 10 hungry salesman. 

Kamoe version: Serve chili over sticky white rice with cheese on top and fritos.

Bob Russell

Mustard Sauce

1/4 c margarine or butter
1 c sugar
1 egg
1 T flour
1/2 c prepared mustard
1 c chicken bullion (2 cubes plus 1 c hot water)

Stir together over medium heat in saucepan until thick.

Jennie Allin

Butter Biscuits

1/3 c cold margarine
2 1/2 c bisquick
2/3 c milk
melted margarine

Cut margarine into 1/4" pieces. Toss with baking mix until coated. Add milk and stir until well absorbed. Turn dough on cloth-covered board dusted with baking mix. Fold and knead 5 times. pat to 1/2" and cut circles.
Bake on un-greased cookie sheet (sides touching) for 9 minutes on 450 degrees.
Brush with melted butter.

Kaye Macdonald

Jerky

1 t onion powder
1 t garlic powder
1 t coarse black pepper
1/3 c worchestershire sauce
1/4 c soy sauce
3lb london broil

Combine all ingredients. Marinate over night in the refrigerator.
Place in dryer till crisp.

Jacque Warner

Mexi Wraps

8-10 large flour tortillas
small can sliced olives
1 can refried beans
1 T diced green onion
1 small head of lettuce
2 c grated cheddar cheese
1/3 c ranch
1 can drained black beans
1 c chunky salsa
1 diced tomato
3 c fritos slightly crushed

Mix all ingredients except, tortilla, cheese, fritos, lettuce. Add the remaining ingredients just before serving. Spoon into tortillas and fold.

Kaye Macdonald

Chicken Quesadillas

2 1/2 c chicken (cooked & shredded)
2/3 c salsa
1/3 c sliced green onion
3/4 T ground cumin
2 c grated jack cheese
1/2 salt
1/2 t oregano
6 flour tortillas
1/4 melted butter or margarine
sour cream
guacamole

Combine first 6 ingredients in skillet. Cook over medium heat for about 10 minutes, stir occasionally. Brush one side of the tortillas with butter.
Spoon 1/3 c chicken mixture over 1/2 un-buttered side of each tortilla; sprinkle with 1/3 c cheese. Fold plain side of tortilla over cheese.
Place on lightly greased baking sheet.
Bake fat 475 degrees for 10 minutes. Cut into wedges and serve with sour cream and guacamole.

Kaye Macdonald