SHOWER CAPS

When you visit a hotel or motel don't throw away the shower caps they give you. Bring them home and use them to cover different size bowls that you keep your lefovers in in the ref. also good to use when on a picnic to keep the bugs out of the food. I buy packs of them for this at the dollar store and keep on hand. Good to use to take to homecomings.

CHALK BOARD ERASER

When it is raining and you can't get all the fog off your inside car window buy a chalkboard eraser and keep in the car. It will not leave streaks on your window like trying to rub it with a cloth or paper towel or napkin does.

COTTON BALL TIP

When you break something and see fine pieces of glass laying there take a wet cotton ball and it will pick up the fine stuff.

WHITE CHILI

3 Cans Northern Beans
3 Cups Chicken, cooked and cut up
1Jar Alfredo Sauce
2 Cups Chicken Broth
1 Can of Green Chiles, can leave out
11/2 Cups Corn
1 Cup Shredded Monterrey Jack Cheese
1 Cup Shredded Pepper Jack Cheese
1 Small Yellow Pepper, diced
1 Medium Onion, diced
Garlic
Cumin
Cayenne Pepper

In a crock-pot mix all the ings. together and cook on high for 3-4 hours.

LEMON MERINGUE PIE

1 Box Vanilla Wafers
6 Tablespoons Marg. melted
3 Tablespoons Sugar

Crush half of the wafers about 40. I put them in a ziplock bag and use a hammer or rolling pin to crush them. Stir in sugar. Add the melted marg. and mix until well blended.  Take and line a glass pie plate all around with whole vanilla wafers. Next press the crust mixture out to the edge of the cookies.  



FILLING:
1 (14)oz. Can Sweetened Condensed Milk
1/2 Cup Lemon Juice, fresh or bottled
2 Egg Yolks

Put all the ings. in a bowl and mix. Pour into the crust. Top with meringue.

MERINGUE:
3 Egg Whites
1/4 Cup Sugar
Whip egg whites until foamy. Add sugar. Continue beating on high until soft peaks form. Pour on top of pie and spread all the way to the edge to seal. Bake on 325 until golden around 10 minutes. Cool. Then ref. until ready to serve.

CRYSTAL LIGHT STRAWBERRY AIDE

16oz. Fresh Strawberries
1 Tub Crystal Light Pink Lemonade
Wash the strawberries and remove the tops. Place in a blender and puree until fully liquefied. Fill a two quart pitcher halfway with water. Stir in drink mix. Add strawberry puree and fill the rest of the way with cold water. Stir well. If the strawberries are sour you can add some splenda to tastes. Seve over ice.

BAKED CHICKEN AND LENTILS

If you are like me and love Indian food you will love this.


1 Tablespoon Extra Virgin Olive Oil
1/4 Lb. Pancetta or Bacon, diced
3 Lbs. Chicken Thighs, 6 to 8 pieces, patted dry
Salt and Black Pepper
2 Cups Onions, chopped
1 Rib Celery, chopped fine
4 Garlic Cloves, sliced
2 Teaspoons Ground Cumin
2 Cups Chopped Radicchio or red cabbage 1/2 head, cored
1 Tablespoon Red Wine Vinegar
11/2 Tablespoon Sage
2 Cups Lentils
3 Cups Chicken Broth, more if needed

Heat the oil in a skillet. Cook the pancetta or bacon on medium until golden. Season the chicken with salt and pepper and place in skillet. Shear until golden brown on medium high heat. Remove. Pour off all but 2 tablespoons of the fat. Add onions, garlic and celery and cook until soft. Stir in cumin. Add the cabbage, vinger and sage. Saute briefly. Add lentils, chicken stock and cooked pancetta. Put all of this in a ovenproof casserole and put back on the stove and bring to a boil and simmer. Then take off and put in oven for around one hour or until lentils are soft and chicken is done. If you need more broth add it. The lentils may absorb all of the broth. They should be sauce like and not soupy. Check to see if you need more salt. Serve.