1/2 pound ground beef
1/2 pound chorizo or pork sausage
1 cup onion, chopped
2 cloves garlic, minced or pressed
2 cans (4 ounces. each) whole green chilies, drained and seeded
2 cups shredded sharp cheddar cheese, divided
4 eggs
1/4 cup flour
1-1/2 cups milk
1/2 teaspoon salt
Tabasco sauce to taste

In a large skillet, crumble together the beef and sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9-inch x 9-inch x 2-inch baking dish with half of the chilies; top with 1-1/2 cups of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together the eggs and flour until smooth; add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 F for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving. Yield: 6 servings.

3 cups shredded cooked chicken
1-1/2 cups salsa
8 tostada shells
1 8 oz. pkg. cream cheese, softened
1-1/2 cups shredded lettuce
1 tomato, chopped
1 8 oz. pkg. shredded cheddar cheese

Toss chicken with salsa. Spread tostada shells with cream cheese; top with chicken mixture, lettuce, tomatoes and cheese. Serve with additional salsa and jalapeno pepper slices, if desired. 8 servings.

1 chicken, cut up
1/2 cup fresh parsley
1/4 cup pine nuts
3 cloves garlic
2 tablespoons dried basil
1 teaspoon salt
1/2 cup olive oil
1 8 oz. can tomato sauce
1/4 cup grated Parmesan cheese

Blend pine nuts, garlic, basil, parsley and salt in food processor; slowly add olive oil until pesto sauce is a fine texture. Gently loosen skin from the chicken and place 1 teaspoon of pesto sauce under the skin of each piece of chicken, gently pressing to cover the meat. Place chicken on broiler pan, cooking 5 minutes on each side at 450 F. Place chicken, skin side up, in single layer in large shallow baking pan. Brush chicken with tomato sauce, sprinkle with Parmesan cheese, cover and bake at 350 for about 45 minutes or until chicken is fork tender. Four servings.

3 tablespoons soy sauce
1 tablespoon cornstarch
2 large chicken breasts, boned, skinned, and cut into 1/2 inch cubes
1 tablespoon sherry
2 teaspoons sugar
1 teaspoon white vinegar
1/4 cup peanut oil
1 teaspoon crushed red pepper
1/3 cup sliced scallions
1/2 teaspoon ground ginger
1/2 cup cocktail peanuts
Blend 1 tablespoon soy sauce and cornstarch in bowl. Mix in chicken. Set aside. Combine remaining 2 tablespoons soy sauce, sherry, sugar and vinegar. Set aside. Heat oil in wok or large skillet over high heat. Add red pepper; cook until pepper turns black. Add chicken and stir fry two minutes. Remove and set aside. Stir-fry scallions and ginger 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy mixture; cook 1 minute longer, stirring constantly. Mix in peanuts. If desired, serve with hot cooked rice.

1 tablespoon olive oil
6 chicken thighs
1 clove garlic
1 large shallot or 4 green onions, chopped
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup dry, white wine

Heat a browning dish in a microwave for 4 minutes. Pour in the olive oil. Add the chicken and brown by cooking on high for 2 minutes, then turning the pieces over and cooking another 2 minutes. Add the garlic and shallots. Sprinkle the cumin, salt and pepper over the thighs. Pour the wine around the meat. Cover with plastic wrap. Microwave on high for 6 minutes. Yield: 2-3 servings.

2 cups water
1 cup dry white wine
1 teaspoon dried tarragon leaves
1 package Knorr vegetable soup mix
2 whole chicken breasts, halved, skinned and boned
2 cups noodles, cooked and drained
1 cup sour cream

In large skillet bring first three ingredients to boil over medium-high heat. Stir in soup mix, boil five minutes. Add chicken; reduce heat. Cover and simmer 10-12 minutes or until chicken is tender. Arrange noodles in heated serving dish. With slotted spoon, remove chicken and vegetables. Arrange over noodles. Cover, keep warm. Boil pan liquid rapidly over high heat 10 minutes or until reduced to about 1/2 cup. Reduce heat to low. Stir in sour cream. Stirring constantly, cook 3-4 minutes or until heated (do not boil). Spoon over chicken and noodles. From the Knorr Recipe Collection.

1/4 cup butter
6 tablespoons flour
1 cup milk
2 cups chicken broth
3 cups cut up chicken
1/4 teaspoon rosemary
1/4 teaspoon savory
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups thinly sliced cooked carrots
2 cups cooked green peas

For the Pastry:
1-1/4 cups sifted flour
1/2 teaspoon salt
1/3 cup shortening
1/3 cup ice water

For the Glaze:
1 egg yolk mixed with 1 tablespoon cold water

Melt butter in a large saucepan over moderate heat; blend in flour, add milk and broth and heat, stirring until thick. Add chicken and seasonings. Cover and simmer 5-10 minutes, stirring occasionally. Cool to room temperature. Mix in carrots and peas and spoon into an ungreased two quart casserole.

Place flour and salt into a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles corn meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick evening up rough edges. Gently roll into a circle about 3 inches larger than the casserole dish.

Make 3 V-shaped steam slits near center. Dampen casserole rim, fit pastry on top, roll pastry edges under even with rim and crimp to seal. Brush with glaze, being careful not to cover slits. Bake at 425 for 30-40 minutes until browned and bubbly (place a piece of foil on rack under casserole to catch drips). To serve, cut wedges of pastry and ladle chicken mixture on top.

18 whole chicken legs
3 cloves garlic
1-1/4 pkg. brown sugar
1 cup soy sauce
1/2 teaspoon ginger
2 cans pineapple
1 teaspoon cooking oil

Combine all ingredients and stir. Pour over chicken legs in large baking dish. Bake in 400 F oven for 40 minutes. Marinate overnight in refrigerator. When ready to serve, heat on grill until hot and crispy.

3 white chicken breasts, split, skinned and boned
6 slices (about 6 ounces.) boiled ham
2 tablespoons butter or margarine
1 can cream of chicken soup
1/4 cup Chablis or other dry white wine

Place chicken between two sheets of waxed paper; flatten with flat side of a knife. Top each with a slice of ham. Roll up. Secure with wooden picks. In a skillet, brown roll ups in butter. Stir in soup and wine. Cover, cook over low heat for 20 minutes or until tender. Stir occasionally. Serve with asparagus if desired. Makes 6 servings.