Mix:
½ c. Key lime juice
1 can sweetened condensed milk
½ large tub cool whip
2 graham cracker crust
Mix well and pour into crust. Top with remaining cool whip. Garnish with lime slices and/or zest. Chill at least 3 hours.

9 oz. Feta cheese
9 oz. cucumber, chopped
2 juicy tomatoes
9 oz. Greek olives
1 red onion, chopped
dressing:
1 tsp. honey
4 Tbs. Olive oil
½ lemon
salt and pepper
Mix dressing well, then mix with remaining ingredients.

1 c. chopped onion
1 tsp. olive oil
1 can (4oz) chopped green chilis
1 pkg. taco seasoning
1 can diced tomatoes
6 c. chicken broth
1 pkg. frozen corn
2 c. cooked chicken
cilantro
Saute onion in olive oil then add remaining ingredients. To serve, crush tortilla chips in a bowl, pour soup over and add cheese on top.

Pull a rotisserie chicken and squeeze 4 limes over to marinate.
Cook 2 cloves of garlic, a jalapeno, and ½ small onion in olive oil.
Blend 3 tomatillos with a jar of salsa verde
Heat corn tortillas and fill with chicken and sauteed mix, roll and place in a pan. Top with salsa mix and Monterrey Jack cheese. Baks @400 for 30 min. Serve with Mango Salsa.

Mango Salsa
4 mangos, diced
½ red onion, diced
2 limes
Red Chili flakes
Cilantro to taste

2 cubes bullion
3 c. water from boiling chicken
2+ c. chopped carrots
1 c. chopped celery
¼ c. chopped onion
2 cans cream of chicken soup
½ c. Evaporated milk
2 c. cooked, diced chicken
2 c. egg noodles

Boil chicken and set aside, reserve 3 c. water and boil vegetables in until tender (20 min.). Add canned soup, milk, chicken, and noodles. Cook until noodles until tender, about 15 min.

2/3 cup buttermilk or buttermilk ranch dressing
2 cups panko bread crumbs (you really need panko crumbs)
1/2 cup grated parmesan cheese
2 tsp garlic salt
2 pounds chicken breast tenders
1/3 cup butter
salt

Preheat oven to 400.  Grease baking pan.  Mix panko, parm cheese, and
garlic salt.  Dip chicken in buttermilk and dredge in panko mixture.
Place chicken in pan.  Melt butter and drizzle over chicken  Bake for
about 30 minutes, until chicken is tender and no longer pink.
sprinkle with salt to taste.
Sarah’s Sugar Cookies
mix:
1 c. sugar
½ c. butter
mix and add:
1 egg
1 tsp. vanilla
mix and add:
½ c. sour cream
mix and add:
3 ¼ c. flour
1 tsp. soda
½ tsp. salt
Roll out, cut, and bake @350 for 8-9 min.
(350 for 22 min. for fruit pizza)

4 c. white rice
8 c. water
1 medium onion, chopped
3 Tbs. olive oil
Oregano
Salt
1. Heat olive oil in large pot and add onion and a few dashes of oregano. Add rice and simmer together, but do not let onion brown.
2. Add water and bring to a boil. Cover with lid and reduce to low heat.
3. Cook until all water absorbs. (about 15-20 minutes.)

1 lb. black beans (6-8 cans)
1 lb. smoked ham hocks or cubed ham
1 lb. chorizo or kilbasa
½ lb. chunk canadian bacon or thick cut bacon
½ lb. smoked pork
½ lb. lean beef (any cut)
1 onion
4 garlic cloves, chopped
2 Tbs. olive oil
1 Tbs. vinegar
2 bay leaves
salt to taste

1. Mash about 1 c. of the beans.
2. Cut meats into about 1-2 inch chunks of meats ad cook together in a frying pan. Add onion and saute for 2-3 minutes. Do not let onion bown.
3. Add to a large stock pot with beans, garlic, bay leaves, vinegar, olive oil, meat mixture in a single pot and cook through.

2 large cans pork and beans
2 small chopped onions
2 green peppers
2 Tbs. worcestershire sauce
1 c. brown sugar
1 20 oz. bottle ketchup
½ lb. bacon
Combine all ingredients and bake at 300 for 3 hours.

½ c. butter
½ c. shortening
1/8 tsp. salt
1 tsp. vanilla
½ tsp. almond extract
2 lbs. powdered sugar
¼ c. milk
Thin with corn syrup if needed.