FIESTA of a SPREAD


1 (10-1/2-oz.) package corn chips, crushed
¼ cup butter
2 (16-oz.) cans refried beans
1 (1-1/4-oz.) package taco seasoning mix
1(6-oz.)  carton avocado dip
1 (8-oz.) container sour cream
3 (2-1/4-oz.) sliced ripe olives
2 tomatoes, seeded and chopped
2 (4.5-oz) cans chopped green chilies, drained
1 (8-oz,) packages Monterey jack cheese with peppers, shredded



1. Preheat oven to 350 degrees. Combine crushed corn chips and butter; press into bottom and 1-inch up the sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool on wire rack.

Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and remaining 5 ingredients over refried bean mixture; cover and chill 8 hours.

Place on serving plate, and remove sides of springform pan. Serve with large corn chips or tortilla chips.

Yield: 18 servings.

CHEESY CHICKEN SPAGHETTI CASSEROLE


8-oz. uncooked spaghetti
2 cups (8-oz.) shredded Cheddar cheese
1 (26-oz.) jar spaghetti sauce
1 (20-oz.) package frozen cooked diced chicken breast, thawed (see note)


Cook pasta according to package directions; drain well.

Preheat the oven to 350 degrees. Combine pasta, 1-cup cheese, the sauce, and chicken in a large bowl; spoon into a lightly greased 9-x-13-inch baking dish. Sprinkle with remaining 1-cup cheese.

Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts.

Notes:
                                                                                                                                                                            I used already cooked and diced chicken breast in this recipe to save even more time in the kitchen. But if you have a chicken breast already on hand, that’s great, to. You’ll need 3 cups of chopped cooked chicken.

Yield: 4 servings.

FRESH FRUIT AMBROSIA SALAD


1 pt. sour cream
1 bag miniature marshmallows1 small bag shredded coconut (optional)
1 pt. fresh strawberries cleaned and cut in half or small depending on size
1 fresh pineapple
4 small cans or 2 large cans mandarin oranges
2-4 pitted peaches or nectarines cut into bite-size pieces
2-4 fresh-pitted plums cut up into small bite-size pieces
Fresh raspberries, blackberries, or blueberries (use any fruit you like)

Start hulling and slicing strawberries. Place in a large colander and rinse clean. Cut pineapple into bite-size pieces and place in colander. Place all fruit in colander and allow all fruit to drain. After fruit is well drained, pour into a large bowl, add sour cream and half of the marshmallows and coconut, and mix together. Allow fruit salad to settle overnight in fridge. Remove from fridge and add more marshmallows as coconut to absorb the juice.

Yield 8-10 servings.


This can also be made with canned fruit cocktail, mandarin oranges, and canned pineapple. Just remember to drain all fruit and add sour cream, marshmallows and coconut.