2 Tbs. red-wine vinegar
2 tsp. olive oil
½ tsp. dried oregano
¼ tsp. black pepper
4 c. romaine lettuce, cut into ½ ribbons
1 c. shredded carrots
1 c. diced cucumber
1 c. diced tomato
1 (15oz.) white beans, rinsed and drained
½ c. crumbled feta cheese
20 pitted kalamata olives
1 c. croutons
In a bowl, whisk vinegar, oil, oregano, and black pepper. Add other ingredients and toss to coat. Serves 4.

2 Tbs. sugar
1 Tbs. flour
1 tsp. salt
2/3 c. evaporated milk
1/3 c. orange juice
1 egg, well beaten
3 c. cooked, chopped, chicken
1 c. thinly sliced celery
¾ c. toasted sliced almonds
2 Tbs. sliced green onion
1 can mandarin oranges
lettuce leaves
Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk orange juice and egg. Cook over medium heat until mixture comes just to a boil. Remove from heat, cover and refrigerate until cool. Combine all ingredients and refrigerate for 2 hours, serve over lettuce.

145 g. oil
420 g. sugar
35 g. cocoa
2 eggs
414 g. flour
1 tsp. salt
245 g. sour milk (milk plus 2 Tbs. vinegar)
2 tsp. baking soda
165 g. boiling water
2 Tbs. cinnamon
60 g. Rum

½ c. mayonnaise
1/3 c. freshly grated parmesan
½ tsp. garlic powder
4 chicken breast
½ c. Italian seasoned bread crumbs
Combine mayo, cheese, and garlic powder. Place chicken breasts on baking sheet. Spread cheese mixture on top of chicken. Sprinkle bread crumbs on top. Bake @400 for 30 min.

2-1/2 cups boiling water
2 pkg.  (6 oz. each) JELL-O Gelatin, any flavor
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup  cold milk
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.
Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until well blended. Pour into 13×9-inch pan.
Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove jigglers from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.

1 (16oz.) can refried beans
1 (16oz.) container sour cream
1 pkg. taco seasoning
2 c. shredded cheddar cheese
1 c. prepared guacamole
1 c. chopped tomato
½ c. sliced green onions
½ c. sliced black olives
tortilla chips

Spread refried beans in shallow serving dish. Spread guacamole over refried beans. Mix sour cream and seasoning mix until well blended and spread over guacamole. Top with cheese, tomato, onions, olives and serve with tortilla chips.

1 lb. ground beef
½ c. chopped onion
½ c. chopped bell pepper (optional)
1 pkg. Chili seasoning mix
1 (14oz.) can diced tomatoes, undrained
1 (8oz.) can tomato sauce
2 c. water
2 c. uncooked macaroni
1 c. shredded cheddar cheese
Brown beef, onion, and bell pepper in large skillet on med-high heat and drain fat. Stir in seasoning mix, tomatoes, tomato sauce and water. Bring to a boil and stir in pasta. Cover and reduce heat. Let simmer 10 minutes, or until pasta is tender. Remove from heat and fold in cheese.

1 ½ lbs lean ground beef
1 pkg. taco seasoning
1 can (15oz.) tomato sauce
1 can pinto beans, drained
1 can corn
1 c. shredded Cheddar cheese
1 c. broken tortilla chips
Brown beef and drain. Stir in seasoning, tomato sauce, beans, and corn. Bring to a boil, reduce heat and simmer 5 minutes, stirring occasionally. Spoon into 2 qt. baking dish and top with cheese and tortilla chips. Bake @400 for 5-10 minutes or until cheese is melted. Serve with sour cream, shredded lettuce, chopped tomatoes, onions, and sliced green onions.

3-3½ lb. roast
1 Tbs. cumin
1 Tbs. chili powder
1/8 tsp. black pepper
1 c. chopped onion
1 (14oz.) can stewed tomatoes
1 (7oz.) can green chili peppers
1/4-1/2 c. snipped fresh cilantro
Trim fat from meat. Mix spices and rub generously on both sides of the roast. Add to crock pot with onions, tomatoes, and green chilies. Cook on low for 10-12 hours or high for 5-6 hours. Remove meat and shred with fork then mix with juices.
Serve on rolls with monterey jack cheese.

1 lb. chicken breast, cut into strips
2 Tbs. oil
1 pkg. taco seasoning
1 (14 oz.) can diced tomatoes
1/3 c. apricot or peach preserves
Toss chicken strips in taco seasoning then saute in oil over medium heat for 5-7 minutes (until done). Stir in tomato and preserves. Cover and simmer 10 minutes. Serve over rice.