Fruit Salad

1 can mandarin oranges (save juice from can)

1 can pineapple chunks (save juice from can)

1 jar maraschino cherries, optional (discard juice)

Assortment of "soft" fruit: bananas, kiwi, berries (chopped to same size as other pieces)

1/2 c. mandarin orange juice

1/2 c. pineapple juice

1 box of cook to serve vanilla pudding (do NOT use instant, it will not work!)

Put all fruit in large bowl making sure to drain all canned fruits well. Mix pudding mix and juices from oranges and pineapple. Bring to boil and stir often. The mixture will turn a bit thick and a clear, yellow color. Cool this mix completely & pour over fruit. You can vary the amount of pudding you want to include. Mix gently. Refrigerate and serve when chilled!

Summer Beer

INGREDIENTS :
1 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
12 fluid ounces water
12 fluid ounces vodka
1 (12 fluid ounce) can or bottle beer

DIRECTIONS:
Place lemonade concentrate in a gallon pitcher. Measure water and vodka in the 12 ounce lemonade can and add to the pitcher. Pour in the beer, mix well and serve over ice.

Chrissy's Sour Cream Chicken Enchiladas

1 16 oz container sour cream

2 10 ¾ oz cans of cream of chicken soup

1 4 oz can diced green chilies

2 cups shredded cheddar cheese

¼ cup chopped green onions

¼ cup sliced pitted ripe olives

10 tortillas

4 chicken breasts, boiled and shredded

Heat oven to 350 degrees. Grease a 13x9 inch-baking dish. In a bowl combine sour cream, soup and chilies; mix well. Spoon a large spoonful of the mixture down the center of each tortilla. Reserve ½ cup of cheese for the top; sprinkle each tortilla with cheese. Chicken, onions, and olives. Roll up and place in greased dish. Spoon any remaining mixture over tortillas. Spoon any remaining sour cream mixture over tortillas. Cover with foil.

Bake for 30 minutes and remove foil. Sprinkle with the ½ cup of reserved cheese. Return to oven; bake uncovered for an additional 5 minutes or until the cheese is melted.

Garnish with red peppers, tomatoes, salsa, or lettuce & enjoy!

Roasted Red Pepper Dip for May's Cooking Club

15 oz roasted red peppers, packed in water, drained (about 2 cups)
1 cup plain fat free yogurt 1/2 cup fresh basil 1/2 tsp garlic powder 1/2 tsp black pepper 2 tsp fresh cilantro, finely chopped   Directions: In a blender, combine roasted peppers, yogurt, basil, and garlic powder.  Puree until smooth.  Season to taste with salt and pepper.  Garnish with cilantro.  Serve with favorite crackers or veggies.

---

Hotmail® has ever-growing storage! Don't worry about storage limits. Check it out.

Heather's Buffalo Chicken Dip

8 oz light cream cheese
10 oz can chicken breast (shredded)
1/2 cup fat free ranch
3 T buffalo sauce
4 T finely diced celery
 
Combine everything but the diced celery. 
Microwave 2 - 3 minutes. 
Stir in the celery once heated
Serve with rye chips and celery.
 

---

Windows Live™: Keep your life in sync. Check it out.

Broccoli slaw

2(3-oz) pkgs oriental flavored ramen
1(16-oz) pkg broccoli slaw
1/2 cup to 1 sunflower seeds (no shells)

Dressing:
1/2 granulated sugar
3/4 cup vegetable oil
1/4 cup red wine vinegar
2 packets seasoning mix (fm ramen noodle packages)

Remove seasoning packets from noodles; reserve for use in dressing. Coarsely crumble dry noodles. Combine noodles and broccoli slaw in large bowl. Stir in sunflower seeds.

For dressing, combine sugar, oil, vinegar and noodle seasoning mix in a small saucepan; mix well. Hear over low heat, stirring occasionally, until mixture simmers.

Pour dressing over broccoli mixture; mix well. Refridgerate, covered, until serving time; stir occasionally to thoroughly mix dressing and slaw.

BBQ Pork Sandwiches

Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.