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1 pound skinless, boneless chicken breasts

3 T. fresh lime juice

1/2 tsp. of salt

Two 7 inch flour tortillas, each cut into 8 wedges

2 1/4 C. canned black beans, rinsed and drained

3/4 tsp. dried oregano

1/2 tsp. ground cumin

1 1/4 lbs. plum tomatoes diced

3/4 C, thinly sliced red onion

3 T. chopped fresh basil or 1 teaspoon dried.

3 T. red wine vinegar

1/3 C. diced avocado

4 C. coarsely torn romaine lettuce leaves

Preheat the broiler. Sprinkle the chicken with 1 1/4 T. of the limejuice and the salt. Place chicken on the broiler rack (or grill) and broil four inches from the heat for about 4 minutes per side or until just cooked through. Transfer the chicken to the cutting board and cut the chicken into thin diagonal slices.

Turn the oven to 375 degrees (F). Spread the tortilla wedges on a nonstick baking sheet. Bake for 5 minutes or until crisp and lightly roasted.

In a small bowl combine the beans, scallions, oregano, cumin and remaining limejuice. In a separate bowl combine the tomatoes, red onion, basil, and vinegar and toss to combine. Gently stir in the avocado. Place the lettuce on four separate plates and arrange the chicken on the beds of lettuce and place the mounds of beans and mound of tomatoes avocado salsa on the mound and serve with roasted Tortilla chips.

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4 Chicken breast boned
1 C. buttery cracker crumbs
1/2 C. parmesan cheese
3/4 C. chopped fine walnuts
1/2 tsp. seasoning salt

De-bone chicken. Cut Chicken into cubes( set aside). Mix all other ingredients together in a bowl, Dip chicken in butter and then roll in crumbs mixture. You can bake these in the oven on a cookie sheet or put in your fryer and deep fry. I bake mine and they are great. Enjoy.

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3 C. fresh strawberries

1/4 C. sugar

1 envelope unflavored gelatin

3 egg whites, beaten

1 3-ounce pkg. ladyfingers, split

2 T. orange juice

1/2 of an ounce container frozen light

whipped dessert topping, thawed Strawberry fans (optional)

Place the 3 cups strawberries in a blender container or food processor bowl. Cover; blend or process until smooth. Measure the strawberries (you should have about 1-3/4 cups). In a medium saucepan combine the sugar and gelatin. Stir in the blended strawberries. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the slightly beaten egg whites. Return all of the mixture to the saucepan. Cook, stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened. Do not boil. Pour into a mixing bowl. Chill in the refrigerator about 30 minutes or just until the mixture mounds when dropped from a spoon, stirring occasionally.

Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside edge of a 9 or 9 inch tart pan with removable bottom or a 9 inch spring form pan. Arrange the remaining split ladyfingers in bottom of pan. Slowly drizzle the orange juice over the ladyfingers. Fold whipped topping into strawberry mixture; spoon into the ladyfinger-lined pan. Cover and chill in the refrigerator for at least 2 hours or until set. If desired, garnish with additional whipped topping and strawberry fans*. Makes 10 servings.

Note: To make a strawberry fan, place the strawberry on a cutting board with the pointed end facing you. Using a paring knife, make 4 or 5 lengthwise cuts from the pointed end not quite to stem end. Fan the slices apart slightly, being careful to keep all slices attached to the cap.

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DRESSING

1 1/4 cups mayonnaise

1/3 cup grated Parmesan cheese

1/3 cup chopped parsley

1/4 teaspoon oregano

1/4 teaspoon basil

3/4 teaspoon garlic powder

1/2 teaspoon salt

8 ounces bowtie pasta, cooked and drained

4 ounces salami, cut in small cubes

1 (8ounce) can artichoke hearts, drained and quartered

1 1/2 cups thinly sliced zucchini

1 1/2 cups broccoli flowerets

1/2 cup diced red pepper

Mix the dressing ingredients together in a large bowl. Add the salad ingredients to the bowl and toss well. Cover and refrigerate for at least two hours before serving.

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6 T. butter, melted in 1 cup boiling water
1 pkg. yeast, dissolved in 2 T. warm water
1/4 C. sugar

Mix all ingredients except flour together well. You may use an electric mixer. Add flour. Mix well. Let rise 1-1/2 hours. Roll out and cut into rolls and let rise again in well buttered iron skillet putting rolls touching each other. Bake at 350 degrees to golden brown. Butter tops generously while hot.

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