1 ½ cups cooked chicken, chopped
2/3 cup barbecue sauce
8 cups corn tortilla chips
1 (15 oz.) can chili beans in sauce
1 (2 ¼ oz.) can sliced ripe black olives, drained
1 cup plum tomatoes, chopped
3 cups Colby-Monterrey Jack cheese, shredded
sliced jalapenos, to taste

Preheat oven to 450 degrees F. Line a 15 ½ x 10 ½ x 1-inch pan with foil. Mix the chopped chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat. Place in oven for about 5-10 minutes or until the cheese is melted. Top with sliced jalapenos if desired.

This super hot and spicy salsa is only for the brave!

1 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
¼ cup extra-virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper, to taste
10 habanero chile peppers
¼ cup lime juice (about 2 limes)
¼ cup chopped cilantro

Combine 1 tablespoon of olive oil and garlic and mix well.
Rub tomato halves with this mixture, season with salt and freshly cracked
pepper. Roast in a 500 degrees F oven for about 15 to 20 minutes.
Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until they begin to blacken, 2 to 3 minutes. Remove peppers from fire and mince.
In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well.

Makes: 2 cups

1 ½ lbs. lean pork (cut into 2 ½ inch strips)
2 tablespoons hot oil
1 chicken bouillon cube
¼ teaspoon salt
1 (20oz.) can pineapple chunks
¼ cup brown sugar
2 Tablespoons cornstarch
¼ cup vinegar
1 Tablespoon soy sauce
½ tsp. salt
1 medium green pepper (cut into strips)
¼ cup thinly sliced onions

Brown pork slowly in hot oil. Add 1 cup water, bouillon cube and salt. Mix well. Cover and simmer pork for 1 hour. (or until tender.) Meanwhile drain
pineapple and reserve the syrup. Combine the brown sugar and cornstarch. Add the reserved pineapple syrup, vinegar, soy sauce and ½ teaspoon salt. Cook and stir over medium high heat until thickened and bubbly. Remove from heat and add sauce to pork, mixing well. Stir in pineapple , onion and green pepper, then cook over low heat for 3-4 minutes or until vegetables are tender.

1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tablespoons butter
1/2 lb. shredded mild cheddar cheese
1/3 cup milk
2 tablespoons sliced almonds

Place chopped broccoli in 8″x12″ baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees F, until heated through.

2 tablespoons oil
1 clove garlic, crushed
1/2 cup minced onion
1 tablespoon flour
1 cup water
1 cup diced green chili
1 dash salt

In oil in a heavy saucepan, saute’ garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

2 tablespoons butter
2 cloves garlic, chopped
1 cup ketchup
2/3 cup chili sauce
4 tablespoons brown sugar
4 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons celery seed
1/2 teaspoon salt
Dash of Tabasco
1 whole chicken.

In a saucepan melt 2 tablespoons of butter. Add 2 cloves of chopped garlic. Cook 2-3 minutes. Add ketchup, chili sauce, onion, brown sugar, Worcestershire sauce, mustard, celery seed, salt, Tabasco. Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees F for 1 hour, basting often with sauce.