Submitted by AnyasMom
Serves 6-8
| 1¾ c. water | 14 oz. chicken broth | |
| ½ lb. cut up boneless chicken | 2 tsp chili powder | |
| 1-2 c. salsa | 11 oz. corn | |
| 3 c. tortilla chips, broken | ½ c. Monterey Jack cheese |
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.
Submitted by Trish
Yields: 2 sandwiches
| 1 c. margarine or butter | 1 c. creamy peanut butter | |
| 3 tbs. Light Karo Corn Syrup |
Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.
Submitted by Foghorn Leghorn
| 2 slices of bread (your choice of type) | Butter or Margarine in a squeeze bottle | |
| 2 slices provolone cheese (from deli is best) | 1 slice Kraft American Singles |
Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.
Submitted by MoonSpinner
Serves 30
| 6 large wheat or flour tortillas | 1 tub spreadable green onion cream cheese | |
| 1 can black olives | 1 box pre-cooked bacon (approx. 12 slices) | |
| 1 pkg deli thin smoked ham | salt to taste |
1. Lay tortillas out flat; spread a thick layer of cream cheese.
2. Spread a layer of chopped black olives.
3. Place 3-4 slices of the thin ham (spread flat for easy rolling later).
4. Heat bacon for 20 seconds until warm (DO NOT OVERCOOK – hard bacon will not roll well) & place on tortillas in the opposite direction of how you will roll to ensure that when you cut the rollups every piece will have bacon.
5. Roll up tightly, then slice into 5 pieces & secure with a toothpick.
6. Best if served at room temperature, but are great to make ahead for parties & store in fridge overnight.
Chef’s Note: Make sure to use pre-cooked bacon; it works best because of the thinness & flexibility. For a lighter version, substitute deli thin smoked turkey for ham. turkey bacon if you find it uber-thin, & low-fat cream cheese.
Submitted by Carli
| 1 pkg multicolored spiral pasta | 1 small head broccoli, cut into florets | |
| ¼ cauliflower, cut into florets | 1 c. cherry tomatoes, quartered | |
| 1 small can sliced black olives | 1 c. Parmesan cheese | |
| 1 c. chopped bell pepper (any variety) | 1 bottle Italian dressing |
Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.
