"KING RANCH CASSEROLE"
FROM LA PIÑATA

YIELDS 8 SERVINGS 1 fryer 1 can of cream of     mushroom soup (10¾ oz) 1 can of cream of     chicken soup (10¾ oz) 1 can of RoTel tomatoes     and green chilies (10 oz) ½ can of chicken broth 1 dozen corn tortillas 1 chopped onion 2 cups of grated cheese

Preheat the oven to 350°.  Cook chicken in a small amount of water, lightly salted, until tender.  Bone and cut the chicken into pieces.  To make the sauce, blend until the following until smooth: the two cans of soup, the can of tomatoes and green chilies, and the chicken broth.  Set sauce aside.  Into a greased 2½ quart casserole dish, place a layer of chicken, ½ of the tortillas cut into pieces, ½ of the onion, ½ of the cheese, and ½ of the sauce.  Repeat the layers, ending with the grated cheese.  Bake uncovered for 1 hour at 350°.

"FRUIT PIZZA"
FROM SOME LIKE IT HOT

YIELDS 8 SERVINGS 1 package of refrigerated    slice-and-bake sugar    cookie dough (18 oz) 1 package of cream cheese    (8 oz) ¼ cup sugar ½ teaspoon of vanilla extract ¼ cup of apricot preserves 1 tablespoon of water banana slices (for rim) blueberries, pineapple,    orange sections,    strawberries, peaches     (or whatever fruit you enjoy)

Preheat the oven to 375°.  Cut the sugar cookie dough into 1/8 inch slices.  Line a 14" pizza pan with overlapping slices.   Bake the dough for 12 minutes at 375°.  Let the cookie crust cool.  Blend the cheese, sugar, and vanilla.  Spread the cream cheese mixture over the cookie crust.  Arrange the fruit in a circular pattern over the cream cheese mixture starting with bananas on the outside rim [see photo above].  Mix the apricot preserves with the water, spread the preserves over the fruit.  Be sure to cover all of the fruit with the preserves so that no discoloration occurs.  Refrigerate until chilled.

"BAKED STUFFED FLOUNDER"
FROM LA PIÑATA

YIELDS 8 LARGE SERVINGS ¼ pound butter 1 pound fresh crabmeat ½ pound peeled & deveined raw shrimp 1 cup finely chopped onion ½ cup snipped parsley ½ cup chopped green onion tops 1 teaspoon lemon juice ¼ teaspoon grated lemon rind 1 pound button mushrooms 2 cups seasoned fine bread crumbs 2 beaten eggs salt to taste red pepper to taste black pepper to taste 8 fresh flounder with pockets BASTING SAUCE ¼ pound melted butter 1 teaspoon lemon juice ½ cup dry white wine

Preheat the oven to 375°.  Melt butter.  Add crabmeat and shrimp.  Cook over low heat until shrimp are pink.  Add vegetables.  Cook until onions are transparent and wilted.  Add lemon juice and rind.  Add mushrooms.  Cook 5 minutes.  Remove from heat.  Add bread crumbs, beaten egges and sesonings.  Mix thouroughly but gently.  Open flounder pockets and fill cavies generously with stuffing.  Arrange on a large flat pan and bake uncovered at 375° for 20 minutes.  Baste well with the basting sauce of melted butter, lemon juice and wine.  Do not turn flounder.  Lower temperature to 300° and cook 15 minutes longer.

"SOUTH TEXAS LAYERED DIP"
FROM SOME LIKE IT HOT

YIELDS 10-12 SERVINGS 1 can refried beans (15 oz) 2 cups sour cream 1 package taco seasoning (¼ oz) 1 jar picante sauce (8 oz) 4 mashed ripe avocados 2 teaspoons lemon or lime juice 2 chopped medium tomatoes 1 sliced bunch green onions 1 grated package cheddar cheese (8 oz) 1 pitted & sliced can ripe olives (4 oz) tortilla chips

Spread refried beans on bottom of 2 quart casserole dish.  Mix sour cream and taco seasoning; spread on top of beans.  Spread with picante.  Mix avocados with lemon or lime juice; spread over picante.  Layer tomatoes, onions, cheese and olives.  Cover, chill, and serve with chips.

"CHEWY OATMEAL COOKIES"
FROM LA PIÑATA

YIELDS 84 COOKIES 1 cup shortening 2 cups brown sugar 2 well beaten eggs 1 teaspoon baking soda ¼ cup boiling water ½ teaspoon vanilla 2 cups flour 2 cups oatmeal ¾ cups nuts 1 cup raisins

Preheat the oven to 375°.  Cream shortening and sugar.  Add beaten eggs.  Dissolve soda in boiling water and then add to mixture.  Add vanilla, flour, oatmeal, nuts and raisins.  Drop by teaspoon onto greased cookie sheet.  Bake 10 minutes at 375°.  These cookies freeze well.