Ortega Chicken Tacos Recipe

INGREDIENTS:
NORMA WRENN NPXR56B-
3/4 lb Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tb Cooking oil
1/2 cup of Scallions; chopped
1/2 cup of Green pepper; chopped
12 oz Jar Ortega Mild, Medium or
Hot Thick and Chunky Salsa
1 1/2 cup of Sargento Fancy Shredded
Cheddar Cheese (about 6 oz)
11 oz Can corn with red and green
Peppers; well-drained
4 1/8 oz Package Ortega Taco Shells
Cilantro for garnish
DIRECTIONS:
In large skillet over medium heat, cook chicken in hot oil for 2
minutes, stirring constantly. Add scallions and pepper; cook 5
minutes more or until chicken is no longer pink and vegatbles are
tender. Drain mixture; set aside
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook
over low heat until cheese melts. Add chicken mixture; heat through.
Heat taco shells according to pacakge directions; fill with chicken
mixture. Top tacos with remaining salsa and cheese. Garnish with
cilantro if desired. Serve hot. Source: Advertisement, Better Homes
and Gardens June 1994

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Grandma Mackay's Cranberry Bread Recipe

INGREDIENTS:
2 cup of Flour, all-purpose
1 tablespoon of Orange peel, grated
1 cup of Sugar, granulated
-(one large orange)
1 1/2 teaspoon of Baking powder
1 Egg, beaten
1/2 teaspoon of Baking soda
1 cup of Cranberries, halved
1 teaspoon of Salt
-or chopped
3/4 cup of Orange juice (juice
1 cup of Walnuts or pecans,
-of one large orange)
-chopped
2 tablespoon of Shortening
DIRECTIONS:
Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of
two small loaf pans
In a large bowl, sift together all the dry ingredients (flour, sugar,
baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beaten
egg. Mix only enough to blend uniformly. Mix in the cranberries and the
nuts; stir gently. Pour the mixture into the loaf pans. Push it to the
corners, leaving the center slightly hollow
Bake about an hour at 350 degrees F. The loaves are done when a toothpick
inserted in the middle comes out clean. Cool completely before cutting. Do
not try to serve warm.

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Mediterranean Summer Salad Recipe

INGREDIENTS:
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
1/2 lb Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup of Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion; cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
DIRECTIONS:
DRESSING
2 tb White wine vinegar
1 teaspoon of Chopped capers
1 teaspoon of Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon of Dijon mustard
1/4 teaspoon of Freshly ground pepper
Salt; to taste
1/2 cup of Olive oil
DIRECTIONS:
Cook tortellini in large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain
Arrange tuna, tortellini and vegetables on bed of lettuce
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper
and salt. Slowly whisk oil into the mixture until well combined. Drizzle
over salad or serve on the side
On back of 7 oz. box Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted
by Cathy Harned
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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