Southwestern Salad

By Laurie Turner

2 1/2 c. corn chips
1/2 head iceberg lettuce, torn
1 c. shredded Mexican or Cheddar cheese
1 (15 oz.) can pinto beans, rinsed and drained
1 sm. tomato, seeded and diced
1/4 to 1/2 c. salad dressing of your choice
2 T. sliced green onions
1-2 T. chopped green chilies
1 sm. avacado, peeled and sliced

In a serving bowl, toss chips, lettuce, cheese, beans, tomato, salad dressing, onions, and chilies. Top with avacado. Serve immediately.

Chicken, Asparagus, and Mushroom Pasta in a Lemon Garlic Sauce

by Jenafer Lowe

2 medium boneless, skinless chicken breasts cut up into roughly 1" cubes
5-6 cloves garlic, chopped
1 can Chicken Broth
1 pkg. white mushrooms, chopped
1 1/2 cups fresh asparagus cut into roughly 1 inch lengths
Freshly grated Parmesan cheese
1 pkg. penne or farfalle pasta, cooked to al dente
Olive Oil
1 lemon Lemon pepper
Salt and pepper to taste

In a large skillet heat 1-2 tablespoons olive oil. Salt and pepper chicken and cook in heated oil until browned. Remove from pan, keep warm. Place chopped garlic in skillet and cook for 30 seconds, stirring constantly. Deglaze pan with 1/2 cup chicken broth, stirring to remove brown bits clinging to the bottom of the pan. Cook until broth is almost entirely evaporated. Add chopped mushrooms to pan and saute until slightly browned and producing liquid. Salt and pepper to taste. Return chicken to pan and pour 1 to 1/2 cups (approx) chicken broth and lemon pepper to taste. Stir and then add juice of one lemon. Cook on medium heat until reduced by 1/2. Add cooked pasta and asparagus. Cover and allow to seam 2 minutes or until asparagus is bright green (make sure you don't overcook the asparagus) and retains some bite. Stir to combine ingredients and serve with freshly grated Parmesan cheese.

Lemon BBQ Chicken

by Jenafer Lowe

2/3 C. Lemon juice (if lemons are expensive you can use half real lemons and half "reallemon" bottled juice)
1/3 C. Oil
2 t. sugar
1 t. chili powder
1/3 C. vinegar
1 t. salt
1/2 t. pepper
2 T. soy sauce
1 t. paprika
1/2 t. garlic salt
1 medium onion, chopped coarsely
4 lb. chicken pieces

Mix all ingredients, refrigerate overnight. Turn occasionally. Don't make this if you can't marinate it close to 24 hours. It just won't be as good. (We did it once for 2 days and it was divine!) The recipe says you can bake it at 350 with the marinade uncovered for 1 1/4 hours but Jamie has always grilled it. Jenafer and David baked it and it was very tender and good!

Bite-size Taco Turnovers

by Kathy Morwood

1/2 lb. ground beef
1/2 c. taco sauce
2 tsp. chili powder
2 tsp. onion powder
1 pkg. refrigerated pizza dough
1/4 c. chredded cheese
1 egg
1 tsp. water

Cook groun beef. Drain. Stir in taco sauce, chili powder, and onion powder. Set aside. Unroll pizza dough. Roll dough and cut into 12 (3 1/2 inch) squares. Divide filling among dough squares. Spinkle with cheese. Brush edges with water. Lift corner of each square and stretch dough to the opposite corner. Making a triangle. Bake at 425 for 8-10 minutes.

Barbecued Beef

by Wanda Ann Olsen

4-5 lbs. hamburger
16 oz. tomatoes
1/4 c. brown sugar
1 T. Worcestershire sauce
16 oz. tomato sauce
garlic and onion salt to taste

Brown hamburger, drain. Add other ingredients (tomatoes may be blended before adding). Simmer on lower heat for several hours. This dish may be prepared ahead and either refridgerated over night or frozen.

Awesome Baked Beans

by Jackie Freeman

1 lg. (55 oz.) can Bushed Best original baked beans (or two 28 oz. cans)
1 (16 oz.) can pineapple tidbits, including juice
1 (6 oz.) can tomato paste
1/2 c. brown sugar
1 T. dry mustard
1/2 c. ketchup
12 slices cooked and crumbled bacon
4 diced green onions
1/2 c. chopped bell pepper (opt.)
Salt and pepper

Cook on low in crockpot all day.

Cheese Chowder

by Marlene McMullin

1 (10 oz.) pkg. frozen mixed vegetables
1 (10 oz.) can cream of chicken soup
1 soup can of milk
1 c. shredded cheese

Heat on stove or microwave. Stir occasionally. Sprinkle with cheese and serve. Serves four.

Cheese Dip

by Stacy Barney

1 lb. sausage
1 lg. Cheeze Whiz (jalapeno)
1 sm. Cheez Whiz (plain)
1 c. grated cheese
1 c. cream of chicken sou[
1 finely chopped onion
1 (4 oz.) cans chopped green chilies

Brown sausage. Mix all ingredients in crockpot. Heat for 4 hours on low. Serve with chips.

Wassil

By Andrea Brown

8 c. water
1 1/2 c. sugar
2 sticks cinnamon
1 qt. cranberry juice
2 c. orange juice
3 T. lemon juice

Simmer for 25 minutes- water, sugar, and cinnamon. Add cranberry juice, orange juice, and lemon juice.