JUDY'S FIESTA SALSA

• 2 chopped tomatoes
• 1 (4 oz) can chopped black olives
• 1 (4 oz) can chopped green chiles
• 1/2 cup chopped onion or green onions
• 1 chopped Jalapeno or Serrano chile
• 3 Tbsp olive oil
• 1-1/2 Tbsp vinegar
• 1 tsp. garlic salt

Refrigerate several hrs. or overnight before serving.
Serve with tortilla chips.

MARINATED ZUCCHINI SALAD WITH CHIPOTLES

• 2 medium zucchini
• 1/2 tsp. salt
• 5 Tbsp white vinegar
• 1 clove garlic, minced
• 1/4 tsp. oregano
• 1/2 c. olive oil
• 1 cup garbanzo beans, drained
• 3 green onions, sliced
• 1/2 cup sliced ripe olives
• 1 ripe avocado, cut into 1/2" cubes
• 1 chipotle in adobo sauce, minced
• 3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
• 1 head Boston lettuce, cored, separated into leaves

Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 min. Pat dry.

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives. Refrigerate, covered, at least 30 min. and up to 4 hrs. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.

Refrigerate several hours or overnight before serving. Serve with tortilla chips.

GREEN CHILE CHICKEN ENCHILADAS

• 12 - 18 corn tortillas
• 1/2 c. oil
• 8 oz. shredded Monterey Jack cheese
• 3/4 c. chopped onion
• 1/4 c. butter or margarine
• 1/4 c. flour
• 2 c. chicken broth
• 4 oz. chopped green chiles
• 1 c. sour cream
• 1 chicken or 3 breast halves, boiled and shredded

Cook tortillas in hot oil until softened (5 seconds).

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.

These are the best chicken enchiladas you have ever tasted!

JUDY'S MISSISSIPPI CORNBREAD

• 1 cup cornmeal mix
• 1/2 cup self-rising flour
• 1/4 tsp. baking soda
• 1 cup buttermilk (nonfat is OK)
• 1 (8 oz.) can creamed yellow corn
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil

Combine dry ingredients; add wet ingredients and mix just until combined.

Pour into hot iron skillet or 8" square pan.

Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.

CALICO BAKED BEANS

• 2 cans Pork and Beans or baked beans
• 1 can small green lima beans
• 1 can large butter beans (or garbanzo beans if can't find b.b.)
• 1 can red kidney beans
• 1/2 lb. bacon
• 2 medium onions, chopped

Drain all but the Pork and Beans.

Cut bacon into small squares, about 1" wide. Cook in skillet until nearly crisp. Discard all or nearly all drippings. Sauté onions in drippings or oil. Drain if desired.

To onions, add:

• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1/2 cup mild vinegar
• 1/2 cup brown sugar

Return bacon to mixture. Simmer 20 minutes. Place in large oven-proof pot and bake at 350 degrees for 1 hr. or cook in crock pot for 4-6 hours.

SCALLOPED PINEAPPLE CASSEROLE

• 3/4 cups (1-1/2 sticks) unsalted butter or margarine, room temperature
• 1-1/4 cups sugar
• 3 eggs, beaten
• 1 (20 oz) can crushed pineapple, drained
• 1-1/2 tsp. freshly squeezed lemon juice
• 4 cups firmly packed cubed white bread

Preheat oven to 350 degrees. Butter 2 qt. baking dish. Cream butter with sugar in large bowl until smooth. Add eggs one at a time, beating well after each addition. Gently stir in pineapple. Blend in lemon juice. Fold in bread. Spoon into dish.

Bake until top is lightly golden, about 40 minutes.

OLD TIMEY BREAD PUDDING WITH WHISKEY SAUCE

• 1 qt milk
• 2 cups sugar
• 3 Tbsp butter or margarine
• 1 loaf day old French bread, cubed
• 4 eggs
• 1 Tbsp vanilla
• 1/2 cup raisins

Preheat oven to 350 F. Butter a 9 x 13 casserole. Soak bread in milk until milk is absorbed, stirring once to make sure all bread has absorbed some milk. Beat eggs and sugar until smooth. Add raisins and vanilla; pour over bread mixture, stirring well. Put casserole in a shallow pan of water and bake until firm and a knife inserted in the center comes out clean, approximately 1 hr and 15 minutes.

SAUCE: Combine in heavy saucepan or double boiler 3/4 stick butter, 1 small can Pet milk, 1 cup sugar, and 1 beaten egg yolk. Cook and stir constantly until thickened. Remove from heat and cool to barely warm. Stir in 3-4 oz. bourbon. Serve over warm pudding.
Pudding and sauce may be reheated in microwave in individual portions.