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INGREDIENTS

• 1 (15ounce)can green peas
• 1 (5ounce)can water chestnuts, drained and chopped
• 1 (10ounce)cancream of mushroom soup
• 1 (2ounce)jar pimientos, drained
• 2-3 cupsRitz crackers , crushed
• 1/2 cup butter
• 1 cup cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350′.
2. In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese.
3. Grease a 8×8 baking dish and add the pea mixture.
4. Melt butter in microwave dish.
5. Add Ritz crackers to butter and sprinkle over top of the casserole.
6. Bake for 30 minutes.

INGREDIENTS

• 3/4 cup fresh french tarragon leaves, gently packed
• 3/4 cup snipped fresh chives
• 3/4 cup Italian parsley, gently packed
• 4 anchovy fillets
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 3/4 cup sour creamor plain yogurt

DIRECTIONS

1. In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
2. Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
3. Turn off the machine and scrape down the sides.
4. Add the sour or yogurt and process until the dip is smooth.
5. Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
6. Note: you can use lower-fat sour cream, if you like.

INGREDIENTS

• 16 ounces shredded monterey jack cheese(4 cups)
• 2/3 cup diced green chilies
• 1/3 cup diced jalapeno peppers
• 1 (1lb)package wonton skins
• peanut oil
• salt

DIRECTIONS

1. Combine the cheese with both peppers; stir well.
2. Prepare 1 wonton skin at a time.
3. Spoon about 1 1/2 teaspoons of cheese/chile mixture in the center of wonton skin.
4. Lightly moisten the edge of the wonton skin and fold in half to make a triangle pressing edges to seal.
5. Repeat with remaining wonton skins and cheese mixture.
6. Chill for 20 minutes.
7. Heat peanut oil to 375*.
8. Fry wontons in hot oil until golden brown, turning once.
9. Drain on paper towel and sprinkle with salt.
10. Serve with avocado dip.

INGREDIENTS

• 6-8 flour tortillas
• 1 (4ounce)can green chili peppers, diced
• 1/2 cuproasted red peppers (jar)
• 4 ounces cream cheese
• 4 ounces sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4-5 ounces grated monterey jack pepper cheese
• 7-8 ounces grated cheddar cheese
• 1 lb left over shredded cooked chicken (or more)
• 2 (10ounce)cansenchilada sauce

DIRECTIONS

1. Turn on oven to lowest setting.
2. Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
3. Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
4. Add shredded chicken and coat.
5. In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
6. Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
7. Place in the pan and continue until the mixture is gone.
8. Top with remaining enchilada sauce then pepper jack cheese and cheddar.
9. Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
10. This dish can be easily made ahead of time; I usually make this in the morning, so I’ll I have to do is bake an hour before my hubby gets home from work.
11. It’s also a great dish to make when you’ve had roasted chicken the night before and want to use the leftovers.

INGREDIENTS

Green tomato Pickles
• 7 lbs green tomatoes, sliced
• 8 onions, sliced
• 2 cups household limes
• 2 quarts vinegar
• 8 cups sugar
• 2 teaspoons salt
• 3 tablespoonspickling spices
• 1 teaspoon celery seeds

DIRECTIONS

1. Mix together in crock 2 cups household lime and 2 gallons water.
2. Add sliced tomatoes and onions.
3. Soak 24 hours.
4. Stir often.
5. Drain lime solution and wash pickles until clean.
6. Add 2 quarts vinegar, 8 cups sugar, and 2 teaspoons salt.
7. In a cloth put pickling spice and 1 teaspoon celery seed and tie this up.
8. Put in with your pickles.
9. Let stand overnight.
10. Boil hard 35 minutes.
11. Can in hot sterilized jars.