1 large (27 ounce) can green chile strips

1 pound sharp Cheddar cheese, cut in strips

12 eggs

½ teaspoon salt

1 ½ cups milk

Wash chiles and remove seeds.  Wrap chile strips around cheese strips.  Place side by side in a shallow, 9 x 13 inch baking dish.  Beat eggs with salt, then add milk and mix well.  Pour over stuffed chiles.  Bake 50 – 60 minutes in a 350 degree oven.  Do not overbake, since it toughens the protein in both eggs and cheese.  Serves 6 – 8.

Dressing:

¼ cup olive oil or vegetable oil

¼ cup sour cream

3 tablespoons fresh lime juice

1 (4.5 ounce) can green chilies, chopped

½ cup fresh orange juice

2 teaspoons sugar

1 teaspoon cumin

1/8 teaspoon salt

3 teaspoons tequila (if desired)

In blender container, combine dressing ingredients.  Blend 30 seconds or until well blended.

4 cups uncooked rainbow rotini (spiral pasta)

1 pound skinned, boned chicken, cut in strips or pieces for frying

1 (1.25 ounce) package taco seasoning mix

1 tablespoon olive oil

1 (11 ounce) can mexicorn, drained

1 (15 ounce) can black beans, drained and rinsed

Cook pasta as directed on package.  Drain and rinse in cold water.  In resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.  In large non-stick skillet, heat 1 tablespoon of oil over medium hot heat.  Add chicken, cook and stir 8-10 minutes or until golden brown and no longer pink.  Remove from heat.  In large serving bowl, combine cooked rotini, corn, beans and dressing.  Toss to coat.  Fold in cooked chicken.  Serve warm or cold.  Makes 8 servings.

1 ½ pounds lean ground beef

1 (23 ounce) can ranch-style beans

1 (15 ounce) can pinto beans

1 (15 ounce) can kidney beans

1 (15 ounce) can corn, drained

1 (14 ounce) can Mexican style tomatoes

1 large onion, chopped

3 ribs celery, chopped

2 (1 ounce) envelope taco seasoning

1 (1 ounce) envelope ranch salad dressing

Brown the ground beef in a skillet, stirring until crumble; drain.  Combine the browned beef, undrained ranch style beans, undrained pinto beans, undrained kidney beans, corn, undrained tomatoes, onion and celery in a slow cooker and mix well.  Stir in taco seasoning mix and salad dressing mix.  Cook, covered, on low for 8 hours.

2 2/3 cups ricotta cheese

3 (8 ounce) packages cream cheese, softened

2 egg yolks

¾ cup sugar

2 teaspoons grated lemon rind

1 teaspoon cinnamon

1 tablesoon vanilla

16 (8-inch) flour tortillas

Melted butter

Fresh Strawberries, blueberries or peaches for topping

Combine cheeses, egg yolks, sugar, rind, cinnamon, and vanilla.  Mix well.  Soften tortillas and place 1/16 amount of filling on each tortilla.  Fold 2 sides in and over to enclose filling.  Brush top with melted butter.  Bake on cookie sheet at 350 degrees for about 20 minutes until light brown.  Serve topped with fresh fruit.  These can be prepared ahead and frozen.  Makes 16 servings.

2/3 cup brown sugar

1/8 cup of water

1 cup chopped pecans or walnuts

5 tablespoons melted butter or margarine

2 packages buttermilk biscuits (tear apart in quarters)

1 teaspoon cinnamon mixed with ¼ cup sugar

Mix brown sugar, water, pecans, and butter together.  Spread in 9 x 13 inch pan.  Place quartered biscuits on top of mixture.  Sprinkle cinnamon sugar on top.  Bake at 375 degrees for 20 minutes.  Turn upside down on a serving dish immediately.