Two 1/2-inch-thick slices cut from a 9-inch round loaf French or sourdough bread
2 teaspoons butter or margarine, at room temperature
2/3 cup (about 3 ounces) shredded sharp cheddar cheese
1 can (4 ounces.) whole green chilies, drained, cut open and laid flat
1 tablespoon prepared taco sauce, or to taste
2 thin slices red onion, separated into rings

Spread 1 side of bread with butter. Turn 1 slice buttered side down and sprinkle with cheese. Arrange chilies on top, slightly overlapping. Drizzle with sauce, then top with onion rings. Cover with remaining bread, buttered side up. Heat a griddle or large heavy skillet over medium heat. Add sandwich and grill, pressing down occasionally with wide metal spatula, 3 minutes per side or until golden brown and cheese is melted. Makes one serving. From Woman's Day, 5/10/88

4 Cornish Hens
1 teaspoon oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 cups cornbread stuffing mix (Stove Top)
1 8 oz. can creamed corn
1 4 oz. can chopped green chilies
2 tablespoons butter
2 tablespoons oil
1 pound yellow or green squash, cut into 1/4-inch rounds

Thaw hens, if frozen; rub inside and out with oregano, salt and pepper. Combine cornbread stuffing, corn and green chilies in a medium bowl; mix with fork until thoroughly moistened. Stuff body cavities lightly. Close body cavity with poultry pins or string. Place sliced squash in bottom of large roasting pan. Add a little water. Top with stuffed hens. (Remaining stuffing can be wrapped in foil and placed in the same pan.) Cover pan with aluminum foil. Bake at 350 for 1 hour. Uncover hens and bake an additional 15 minutes at 400 to brown. From Family Circle magazine.

1/4 cup all purpose flour
1 tablespoon dried oregano
4 skinned and boned chicken breast halves
3 tablespoons olive oil
1/3 cup dry white wine
1/3 cup chicken broth
2 medium size ripe tomatoes, peeled and chopped
3 tablespoons sliced ripe olives
2 tablespoons capers
2 tablespoons crumbled feta cheese

Combine flour and oregano in a shallow dish; dredge chicken breasts in mixture. Heat olive oil in large skillet over medium heat. Add chicken and cook 10 minutes, turning once. Add wine and broth; simmer 10-15 minutes. Add tomatoes, olives and capers; cook until thoroughly heated. Spoon into serving disk; sprinkle with feta cheese. Makes four servings.

1/2 package piecrust mix
1 package (6 ounces) sliced salami, julienned
12 large pitted black olives, sliced
1 large ripe tomato, peeled, seeded and finely chopped with juice drained
1/2 cup grated Italian Fontina cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 whole eggs
2 egg yolks
1-1/2 cups light cream (or evaporated milk)
1 tablespoon flour

Prepare piecrust mix. Roll out on floured surface to 14 inches round; fit into a 9-inch pie plate. Trim edges, flute. Bake in a hot oven (425) for 5 minutes. Remove to wire rack. Lower oven temperature to moderate (375). Combine salami, olives, tomato, Fontina cheese, half the Parmesan, salt and pepper in a large bowl; toss. Spoon into the partially baked pie shell. Lightly beat eggs and yolks in a medium diced bowl. Stir in cream and flour. Pour over salami mixture. Sprinkle remaining Parmesan cheese over pie. Bake, uncovered, in preheated oven for 30 minutes or until golden and puffed. A knife blade inserted 1 inch from edge should come out clean. This is a cross between a quiche and a deep-dish pizza. It's delicious! From Family Circle magazine, June 9, 1981.

3 large cloves of garlic
4 small crooked neck squash
4 small zucchini squash
1 pound medium shrimp, cleaned and deveined
1/2 cut butter or margarine
1 pound spaghetti noodles
salt and pepper to taste

Slice garlic and squash. Add shrimp and refrigerate 2 hours. In medium sauce pan, melt butter and brown 1/2 of noodles. When brown, add rest of noodles then boil in salted water until al dente. Drain water and add shrimp, squash and butter. Sauté until shrimp are done. Mix together and serve.

2 tablespoons anciote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
3 (8 ounces) snapper fillets
8 (6 ounces) flour tortillas, warmed

Garnishes:
Shredded lettuce
Avocado slices
Habanero salsa (recipe follows)
Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil, and grill for 4 minutes on each side for medium well.
Habanero salsa:
4 small ripe tomatoes, chopped
1/4 cup minced red onion
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
1 teaspoon finely chopped habanero pepper
Salt

Mix all ingredients together. Serve at room temperature.
From the Food Network.

In 2 tablespoons of butter lightly brown 1 package chicken Rice-a-Roni. Stir in 2-3/4 cups hot water, contents of chicken flavor package; 1/4 teaspoon each: black pepper and Tabasco sauce, 1 tablespoon instant minced onions, 1/4 cup each: diced celery and bell pepper. Add 2 cups diced cooked ham (or luncheon meat), 1 can tuna or shrimp. Cover and simmer 15 minutes.

1 16 ounce package Adelina?s red chile fettuccini
1 large red bell pepper
1 large green bell pepper
1 large ripe avocado
1/2 yellow onion
2 4-ounce cans chopped green chile
1 clove garlic, minced
4 tablespoons olive oil
1 cup grated parmesan cheese
Salt and pepper to taste

Cook pasta according to package directions. Chop both peppers and onion to desired size. Slice avocados lengthwise and set aside. In a medium saucepan, heat 2 tablespoons olive oil and add the peppers, onion and garlic. Sauté for about 5 minutes. Add remaining olive oil, green chile and salt and pepper to taste. Simmer on low heat. When pasta is ready, place in serving dish and top with the green chile mixture. Place avocado on top; add fresh grated parmesan to taste, if desired.

1 12-ounce package fettuccini, uncooked
1-2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cubed
1 large red bell pepper, sliced
2 14-1/2 ounce cans pasta style tomatoes
1/2 cup freshly grated Parmesan cheese

Cook fettuccine according to package directions; drain and place in a large serving bowl. Pour oil into a large skillet; place over medium-high heat until hot. Add onion and next three ingredients. Cook, stirring constantly, 10 minutes or until vegetables are tender. Stir in tomatoes; spoon mixture over fettuccine and sprinkle with cheese. Makes four servings. From Southern Living magazine, May, 1996.

1/4 cup olive oil
1 medium-size unpeeled eggplant (1-1/4 pounds), cut into twelve 1/2-inch-thick rounds
1/2 teaspoon salt
1/4 teaspoon pepper
6 thin slices provolone cheese (4 ounces)
6 thin slices mortadella (4 ounces) [NOTE: This is an Italian luncheon meat that can be found in deli departments or specialty food stores.]
1/3 cup packaged dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
2 large eggs, slightly beaten in shallow dish with 2 tablespoons water

Heat oven to 350 F. Brush a 15-1/2 inch x 10-1/2 inch jelly roll pan with 2 tablespoons of the oil. Sprinkle eggplant slices with salt and pepper. Top each of 6 slices with a slice of provolone and a slice of mortadella (fold or tear to fit). Cover with a slice of eggplant. Mix bread crumbs, Parmesan and parsley in a shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, scooping crumbs onto top and sides and pressing firmly to coat well. Arrange in prepared pan. Drizzle 1 teaspoon oil over each. Bake, turning once, 35 to 40 minutes or until golden and eggplant is tender when pierced. Can be made a day ahead; cool to room temperature after baking, then cover and refrigerate. Bring to room temperature or reheat before serving.

From Vivande Porta Via restaurant in San Francisco, California (Woman's Day, 5/10/88)