Fiesta Salad

Ingredients
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa 1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Directions

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture

Mexican Wedding cookies

Ingredients

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar

Directions
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Spaghetti in a foil or (spaghetti al cartoccio)

INGREDIENTS

• 2 tablespoons lightly salted butter
• 1 minced clove garlic
• 5 ounces heavy cream
• 6 ounces tomato sauce
• 40 pieces of shrimp (small to medium)
• 3 slices bacon cooked and chopped
• 2 tablespoons Parmesan cheese
• 1 pound spaghetti
• Pinch salt and pepper

DIRECTIONS
Preheat oven to 350 degrees F. Boil 8 quarts water.

While water comes to a boil, melt butter in a saute pan. Add minced garlic and cook two minutes. Add heavy cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.

Add spaghetti to boiling water and cook for eight minutes. Drain pasta and add to sauce.

Add shrimps, bacon, and Parmesan cheese. Stir and cook for two minutes on high flame. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey’s Kiss. Put in preheated oven for two minutes.

Remove and serve immediately.

Pumpkin Chocolate Chip Bread

3 - 9x5 inch loaves

Ingredients
1 large can pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 bag mini chocolate chips

Directions

Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Whole Wheat Bread

Makes 4 - 1 pound loaves
9-12 cups whole wheat flour (freshly ground) divided
1/2 cup gluten (optional)
4 cups warm water
2 Tblsp Active Dry YEast

1/3 cup honey
1/3 cup oil
1 Tblsp Salt

Mix together 6 cups of flour, gluten, and yeast. Add warm water, mix thoroughly. Cover and let stand for 10 minutes. (this is very important).

Stir down and add oil, honey, and salt. Mix well. Add 3 cups of flour, one cup at a time, quickly mixing it in. Knead by hand for 15 minutes, adding more flour as needed. to make a soft but not too sticky dough.

Cover with a damp towel and let rise until doubled, about 30 minutes. punch down and form into loaves. Cover and let rise until doubled.
Bake at 350 for 25 minutes