REGROWING GREEN ONIONS

Did you know that you can regrow green onions. If you like to use the green tops and don't like the white bottoms then just take the bottoms and put in a glass or glass jar and pour water in it. Sit in a sunny place inside and the while parts of the onions will start to regrow the green stems. Just change the water if you do this more than once and rinse off the onions and then start over. Great idea.

LIME AND PEAR JELLO

1 Can (15oz.) Pear Halves, cut up
1 Pack (3oz.)Lime Jello
1 Box (8oz.) Cream Cheese, cubed
1 Can (20.) Unsweetened Crushed Pineapple, well drained
1 Cup Chopped Pecans, toasted and divided

Drain pears, reserving juice; set pears aside. In a small saucepan,
bring juice to a boil. Stir in gelatin until dissolved. Remove from
the heat; cool slightly. In a food processor or with a mixer, combine pears and cream cheese, cover and process until smooth. Transfer to a large bowl and stir in gelatin mixture until well blended. Stir in the pineapple and 3/4 cup pecans. Fold in the cool whip. Pour into an ungeased 11 x 7 dish. Ref. until set. Sprinkle with remaining pecans. Cut into squares.

BOILED EGGS WITHOUT PEELING THEM

Are you like me, try to peel boiled eggs and leave half of it on the peeling. I even put salt in mine when boiling and they still sometimes will not do right. Just boil your eggs and then cut the in half with a knife with the shell still on them. Take a spoon and lift up under the unpeeled egg half and it will slip off and not ruin the egg. They might be a few small pieces of egg shell but just wipe it off. The shell should seprate away from the egg when you put the spoon between the egg and the shell.

NEW WAY FOR COOKING CORN ON THE COB

Got a family or church homecoming to cook for and don't have enough space to cook corn on the cob. Then take a CLEAN cooler and shuck and wash corn. Put in the cooler in layers. Take two large kettles of boiling water and pour over the corn. Be careful and not get burned by water splashing out. Put the lid on the corn and in 30 to 40 minutes the corn should be cooked in the cooler. Make sure is is ate and not left in the cooler or it may ruin. Try a small amount first to make sure it works for you.

CROCKPOT ITALIAN CHICKEN

4 Chicken Breasts
1 Pack Zesty Italian Dressing Seasoning
1 (8oz.) Cream Cheese, softened
2 Cans Cream of Chicken Soup

Mix all together and cook on low for 4 hours. If the sauce is too thick then add a little milk to it. Serve this over pasta.

EASY PIE CRUST

2 Cups All Purpose Fflour

1 Teaspoon Salt
2/3 Cup Vegetable Shortening (Crisco)
5 or 6 Tablespoons Very Cold Water
1 Tablespoon Vinegar

In a medium bowl, combine flour and salt. Add shortening and use a pastry cutter to combine with the flour. Stir in water and vinegar. Divide dough into two equal parts. Dough can be used to make 2 single crusts or 1 double crust. Roll out on a floured surface to desired size. Place in pie plate. For a single crust, bake in a preheated 450 degree F oven for 10 - 12 minutes or until browned.

MEXICAN CHICKEN

This recipe can use regular taco chips or can use taco flavored Doritos chips.

2 Lbs. Boneless Chicken, cooked
Ground Red Cayenne Pepper to your taste
Garlic Salt to your taste
1Tablespoon Olive Oil 
1 Onion, chopped
1 (10 ounce) Can Rotel Tomatoes
1 (10 3/4 ounce) Can Cream of Mushroom Soup
1 (10 3/4 ounce) Can Cream of Chicken Soup
1 (4.5 ounce) Can Chopped Green Chiles
1 (2 1/4 ounce) Can Sliced Ripe Olives, drained
1 Lb.Velveeta Cheese, cubed
1 (13 ounce) Bag Tortilla Chips

Preheat oven to 300 degrees F. Prepare a 9 x 13-inch baking dish by spraying with nonstick cooking spray. Chop or shred cooked chicken and place in the prepared baking dish. Sprinkle with red pepper and garlic salt
In a large skillet, heat the olive oil and saute the onion until tender. Add the Rotel, mushroom soup, chicken soup, chiles, olives, and Velveeta cheese. Stir together over low heat until cheese is melted.
Place a layer of tortilla chips over the chicken in the baking dish, then pour the cheese mixture over the chips; mix slightly. Top with another layer of tortilla chips. You do not have to use the whole back of chips. Cover with foil and bake for 30 minutes in the preheated oven. Remove foil and bake an additional 10 minutes.