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.

FRIED EGGPLANT

1 Large Eggplant or 2 Small ones
1/4 Cup Canola Oil, or a little more
3 Eggs, beaten
2 Cups Flour or Bread Crumbs
1/2 Cup Parmesan Cheese
Salt to taste

Cut the eggplant into 1/4 inch slices. Heat oil in a skillet. Dip eggplant slices in egg and then the flour or bread crumbs. Fry until golden brown on each side, adding more oil if necessary and then salt them and add the parmesan cheese. Set on paper towels to drain. You can add the parmesan cheese to the flour mixture or bread crumbs if you like.

ITALIAN SAUSAGE SUB SANDWICHES

2 Tablespoons Olive Oil
2 Onions, Sliced Thin
3 Green Bell Peppers, Thickly Sliced
1 Red Bell Pepper, Thickly Sliced
2 Lbs. Sweet Italian Sausages, Links Pricked

6 Italian Sub Rolls


 Preheat the oven to 350. In a baking dish, add oil, onions, peppers and the sausages. Cover with foil and bake until the sausages are cooked through and the peppers are soft for around 1 to 11/2 hours, depending on the peppers. Serve on the sub rolls.

ANGINETTE COOKIES

These are so easy made but the orange extract is sort of expensive. They are so very good.
1/2 Cup Shortening or Butter (not marg.) softned
1/2 Cup Sugar
2 Large Eggs
1/2 Cup Orange Juice
1/2 Teaspoon Orange Extract
3 Cups Flour
1 Tablespoon Baking Powder

Frosting:
1 Cup Powdered Sugar
1/2 Teaspoon Lemon Extract
1/2 Teaspoon Vanilla
2 Tablespoon Milk
Tri-Colored Sprinkles

Preheat oven to 350. Spray cookie sheets or line with parchment paper. In a medium bowl cream the shortening or butter with the sugar until this is fluffy. Add the eggs one at a time beating well after adding each egg. Add orange juice and the extract and mix. Sift the baking powder with the flour and add to the ings. Mix again until combined.  Drop by small spoonfuls on the cookie sheet. Bake 10-12 minutes. Let get light brown on top do not let get dark brown as they will taste scorched. Cool.
For the frosting mix the powdered sugar with the lemon extract and vanilla in a small bowl. Add 2 tablespoons milk and if to thick add a little more milk you do not want it to runny. Dip the top of the cookies into the frosting and then put on wax paper until they have stopped dripping. Top with the sprinkles. Let stand until the frosting is set.