recipes

• In a bowl, stir together chicken, salsa, salt and pepper; set aside.
• In a skillet over medium heat, cook onion and pepper in oil until crisp-tender; remove to a bowl.
• Evenly spread refried beans onto 4 tortillas.
• For each quesadilla, place one tortilla, bean-side up, in a skillet coated with non-stick vegetable spray.
• Top with a quarter of chicken, onion mixture and cheese.
• Place a plain tortilla on top.
• Cook over medium heat until layers start to warm, about 2 minutes.
• Flip over and cook until tortilla is crisp and filling is hot.
• Cut each quesadilla into wedges and garnish as desired.

• In a bowl, combine shrimp, vegetables and mayonnaise; toss well.
• Set aside.
• Spread rolls evenly with butter; divide lettuce among rolls.
• Top with shrimp mixture.

• Brush chicken and zucchini with olive oil; sprinkle with salt and pepper.
• Grill chicken over medium-
• high heat for 5 minutes.
• Turn chicken over; add zucchini to grill.
• Grill 5 minutes longer, or until chicken juices run clear and zucchini is tender.
• Slice chicken into strips; set aside.
• For each wrap, spread one tablespoon salad dressing on a tortilla.
• Top with a lettuce leaf, 1/2 cup chicken and 3 to 4
• slices of zucchini.
• Sprinkle with cheese; roll up.

• On a floured surface, roll dough to 1/2-inch thickness; cut into 2 rectangles and place on ungreased baking sheets.
• In a bowl, combine chicken and barbecue sauce.
• For each calzone, spoon half the chicken mixture onto one half of the dough.
• Top with half the cheese.
• Fold over dough and seal the
• edges.
• Mix together egg and water.
• Use a pastry brush to brush egg mixture over each calzone; use a knife to cut 3 slits in the tops.
• Bake at 400 degrees for 25 minutes, or until golden.

• On a floured surface, roll dough into a 14-inch by 12-inch rectangle.
• Spread with salad dressing; sprinkle with onion and seasoning.
• Make ten, 1-1/2 inch cuts on each long edge of the dough.
• Layer dough alternately with cheese, ham and turkey, ending with turkey.
• Criss-cross the cut strips over the top of the meat; place on an ungreased baking sheet and set aside.
• Combine egg and water; brush over dough.
• Sprinkle with sesame seed; let rise for 30 minutes.
• Bake at 350 degrees for 45 minutes to one hour, until golden.

• In a large skillet, brown sausage links over medium heat.
• Cut into 1/2-inch slices; place in a slow cooker.
• Stir in remaining ingredients except rolls.
• Cover and cook on low setting for 8 hours.
• Spoon
• into rolls with a slotted spoon.

• In a bowl, mix tuna, onion, pickles, carrot, cheese and mayonnaise.
• In a panini press or skillet, heat olive oil over medium heat until hot.
• For each sandwich, top one slice of toasted bread with tuna mixture, 2 slices of tomato and second slice of bread.
• Place sandwich in a panini press or skillet; heat one to 2 minutes, or until cheese is melted.

Sandwiches:

• Spread each bread slice with a thin layer of Spiced Butter.
• On each of 4 slices, place one slice of cheese; layer evenly with ham and pears.
• Top with remaining bread slices and press together gently.
• Spread the outside of the sandwiches with Spiced Butter.
• Heat a large skillet over medium-high heat and cook until crisp and golden, about 5 minutes on each side.

Spiced Butter:

• Combine all ingredients until smooth and evenly mixed.

• Mix egg and milk together in an 11″x7″ baking pan.
• Place chicken in pan, turn to coat and refrigerate for one hour.
• In a bowl, combine flour, sugar and spices.
• In a heavy skillet, heat one inch of oil to 400
• degrees.
• Working in batches of 3, drain chicken, reserving egg mixture, and lightly dredge in flour mixture.
• Dip back into egg mixture, then into flour mixture again.
• Place very carefully into hot oil.
• Fry for 8 to 10 minutes, until done on both sides and juices run clear.
• Drain chicken on a wire rack.
• Assemble sandwiches on toasted buns and garnish as desired.

Salad:

• In a large bowl, combine lettuce, tomatoes, cucumber, carrots and cheese.
• Cover and refrigerate.
• To serve, toss with dressing

Dressing:

• Whisk together lemon juice, vinegar, honey, dill, salt and pepper.
• Slowly whisk in oil in a thin stream; stir in apple.
• Cover and refrigerate at least 2 hours.