Chili Burritos

1 1/2 cups chili
4 flour tortillas
1 cup mild Cheddar cheese, grated



Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas.
Sprinkle on the cheese. Roll up into cylinders. Serve warm.

Serves 4

Chile Rellenos Sandwiches

1 (4 ounce) can chopped green chiles, drained
6 slices bread
3 slices Monterey jack cheese
2 eggs
1 cup milk
2 to 4 tablespoons butter or margarine
Salsa (optional)



Mash chiles with a fork; spread on three slices of bread. Top with cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip the sandwiches.

Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until golden brown on both sides
and cheese is melted, adding additional butter if necessary.

Serve with salsa if desired.

Yields 3 servings.

Chicken Taco Pita Pockets

1 small avocado, thinly sliced
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
2 cups finely cut-up cooked chicken
1 (4 ounce) can chopped green chiles, drained
1 small onion, sliced and separated into rings
1 tablespoon vegetable oil
1/2 teaspoon salt
8 pita breads (about 3 1/2 inches in diameter)
2 cups shredded Monterey jack cheese (8 ounces)
1 cup shredded lettuce
1/2 cup sour cream
1/2 cup taco sauce


Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt.

Mix chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. Cover
tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot.

Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 cup of
the chicken mixture into each pita. Top with cheese, lettuce and avocado.

Serve with sour cream and taco sauce.

Makes 8 sandwiches.

Chicken Salad Sandwich with Lemon-Herb Dressing

Makes 16 sandwiches.

1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1/4 teaspoon salt, or to taste
2 cooked whole boneless, skinless chicken breasts, cut into 1/4-inch dice
4 lettuce leaves, optional
8 slices multigrain bread



Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add
chicken pieces. Toss with dressing. Place lettuce leaves on four slices of bread. Divide chicken
salad among four slices. Top with remaining bread; cut each sandwich into four pieces.

Chicken Pizza Burgers

Yield: 4 burgers

16 ounces ground chicken, fresh or thawed
2 cups pizza sauce, divided
1/2 teaspoon dried basil
4 slices provolone cheese
4 hot dog buns



Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped
patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top
each with a cheese slice during the last few minutes of cooking.

Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and
top with patty

Chicken Cordon Bleu Sandwiches

1 (10 ounce) package chicken patties
4 slices ham
4 slices Swiss cheese
4 buns
Mustard
Lettuce
Tomato



Prepare chicken according to package instructions. Top each chicken patty with a slice of ham
and cheese. Return to oven for 2 minutes or until cheese is melted.

Spread buns with mustard. Assemble each sandwich with a patty, lettuce and tomato.

Chicken a la King

1/4 cup melted butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 teaspoon salt
2 cups diced cooked chicken
1 can mushrooms, drained
1/4 cup chopped pimento



Blend butter and flour in a frying pan. Blend in chicken broth and milk. Cook until thick. Add
remaining ingredients and heat through. Serve over hot toast points.

If desired, you may add a few drops Tabasco to the sauce

Chicago-Style Italian Beef Sandwiches

1 (5 to 7 pound) rump roast
2 cups boiling water
2 beef flavor bouillon cubes
1 teaspoon dried marjoram
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon hot pepper sauce, more or less, depending upon taste
Salt and pepper to taste
2 tablespoons Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 cup chopped green bell pepper
2 or more loaves Italian or Vienna bread, French or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into serving size pieces



Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325
degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin.

To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for
each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper,
Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes.

Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.

The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green
salad.

Makes 8 to 10 sandwiches.

Chicago Hot Dogs

All-beef hot dogs
Green sweet bell pepper, diced
Yellow onions, diced
Mustard
Sweet pickle relish
Dill pickle chips
Cucumbers, sliced thin
Iceberg lettuce, shredded
Tomatoes, diced
Hot peppers (pepperoncini)
Celery salt



Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST!

Serve on poppy seed buns, if they are available.

Chicken Crescents

3 ounces cream cheese
1 to 2 large cans chicken
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped onion
2 tablespoons butter, softened
1/2 cup crushed croutons
2 tablespoons melted butter

Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent
package, and create four rectangles with the crescents, don’t tear them into triangles. Place 1/4
of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and
seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F.