CHILI BLANCO
1/2 LB. DICED TURKEY BREAST
1 TBSP. VEGETABLE OIL
1/2 CUP DICED CELERY
1/2 CUP ANAHEIM CHILES DICED
1/2 CUP CHOPPED ONION
2 CUPS WATER
16 OZ. CAN RED KIDNEY BEANS DRAINED
1 CUP DICED FRESH TOMATOES
1 CUP DICED ZUCCHINI
1/2 TSP. SALT
1/2 TSP. GROUND CUMIN
1/8 TSP. BLACK PEPPER
1/8 TSP. GROUND CAYENNE PEPPER
CORN OR FLOUR TORTILLAS
CONDIMENTS:SHREDDED CHEESE, CHOPPED ONION, CHOPPED CILANTRO, & DICED TOMATOES
BROWN THE TURKEY IN A MED. SAUCEPAN IN THE OIL; DRAIN. ADD THE CELERY, CHILES, & ONION; COOK UNTIL TENDER. ADD THE REMAINING INGREDIENTS EXCEPT THE CONDIMENTS & TORTILLAS; MIX WELL. BRING TO A BOIL; REDUCE THE HEAT & SIMMER FOR 30 MIN. SERVE WITH THE CONDIMENTS & TORTILLAS.
SERVES 4


CHOCOLATE CRACKLES
4 SQ. UNSWEETENED CHOCOLATE
1/2 C. VEGETABLE OIL
2 C. SUGAR
4 EGGS
2 TSP. VANILLA
2 C. FLOUR
2 TSP. BAKING POWDER
1/2 TSP. SALT
1 C. POWDERED SUGAR

   MELT CHOCOLATE, BLEND WITH OIL AND SUGAR.  ADD EGGS ONE AT A TIME, BEATING AFTER EACH ADDITION.  ADD VANILLA, FLOUR, BAKING POWDER AND SALT.  MIX.  CHILL DOUGH SEVERAL HOURS.  SHAPE INTO SMALL BALLS AND ROLL IN POWDERED SUGAR.  BAKE AT 350 DEGREES  ON GREASED COOKIE SHEET FOR 10-12 MINUTES.



PUMPKIN & TOMATO SOUP
1 DRIED ANCHO PEPPER
1 CUP BOILING WATER
11/2 CUPS CHICKEN BROTH
3/4 CUP CANNED PUMPKIN
1/4 CUP CHOPPED ONION
1 CLOVE MINCED GARLIC
1 TOMATO CHOPPED
1/2 CUP HALF & HALF
RINSE THE ANCHO PEPPER UNDER WATER. SLIT THE PEPPER IN HALF, & DISCARD THE STEM & SEEDS. CUT INTO SMALL PIECES. IN A BOWL ADD THE PEPPER PIECES TO THE BOILING WATER; COVER & LET STAND FOR 45-60 MIN. TO SOFTEN. STRAIN THE LIQUID; RESERVING 1/2 CUP OF THE LIQUID WITH THE PEPPER PIECES. IN A SAUCEPAN COMBINE THE RESERVED LIQUID WITH PEPPER PIECES, CHICKEN BROTH, PUMPKIN, ONION, & GARLIC. BRING THIS TO A BOIL; REDUCE HEAT. COVER & SIMMER FOR 15 MIN OR UNTIL THE ONION IS TENDER. COOL SLIGHTLY. IN A BLENDER TRANSFER HALF OF THE PUMPKIN MIXTURE. COVER & BLEND UNTIL SMOOTH. REPEAT WITH THE REMAINING MIXTURE. RETURN ALL OF THE MIXTURE TO THE SAUCEPAN. STIR IN THE TOMATO & HALF & HALF. COOK FOR 3-5 MIN. OR UNTIL HOT, BUT DO NOT BOIL.
SERVES 4


SEAFOOD STUFFED CHILES
6 WHOLE GREEN CHILES RINSED & DRAINED
1 TBSP. COOKING OIL
1/4 CUP CHOPPED ONION
1 CLOVE GARLIC MINCED
5 OZ. SHELLED MED. SHRIMP
4 OZ. FROZEN CRABMEAT THAWED & FLAKED
1/2 TSP. DRIED OREGANO CRUSHED
1/4 TSP. GROUND CUMIN
11/4 CUPS SHREDDED MONTEREY JACK CHEESE
CUT EACH PEPPER OPEN BY SLITTING DOWN 1 SIDE. REMOVE THE SEEDS & DISCARD. PAT THE PEPPERS DRY WITH A PAPER TOWEL; SET ASIDE. IN A SKILLET HEAT COOKING OIL. COOK ONION, & GARLIC IN HOT OIL FOR 2 MIN. ADD SHRIMP; COOK & STIR FOR ABOUT 3 MIN. OR UNTIL THE SHRIMP TURN OPAQUE. STIR IN THE CRABMEAT, OREGANO, & CUMIN; REMOVE FROM HEAT. STIR IN 1/2 CUP OF THE CHEESE. SPOON THE STUFFING MIXTURE ONTO HALF OF EACH PEPPER; FOLD THE OTHER HALF OF THE PEPPER OVER THE FILLING. IN A 2 QRT. SQUARE BAKING DISH ARRANGE THE STUFFED PEPPERS. SPRINKLE WITH THE REMAINING CHEESE OVER THE PEPPERS. COVER & BAKE IN A 375' OVEN FOR ABOUT 15-20 MIN. OR UNTIL THE CHEESE IS MELTED & THE FILLING IS HEATED THROUGH.
SERVES 6


SKILLET COOKIES
1 C. BUTTER OR MARGARINE
1 TSP. SALT	2 TBSP. MILK
1 1/2 C. SUGAR
1 C. PITTED CHOPPED DATES
1 TSP. VANILLA
2 EGGS, WELL BEATEN
4 C. CRISPY RICE CEREAL
3 C. COCONUT
1 C. CHOPPED NUTS (OPTIONAL)

   COOK BUTTER, SALT, SUGAR AND DATES OVER LOW HEAT UNTIL PASTY, ABOUT 10-15 MINUTES.  REMOVE FROM HEAT, THEN ADD VANILLA, EGGS AND MILK.  MIX WELL.  RETURN TO LOW HEAT AND COOK FOR 2 MINUTES.  COOK A LITTLE, THEN ADD CEREAL AND NUTS.  AFTER MIXTURE HAS COOLED SO YOU CAN HANDLE IT WITH YOU HANDS, FORM INTO 1" BALLS AND ROLL IN COCONUT.  STORE IN AIR-TIGHT CONTAINER.


	SPAGHETTI TWISTS WITH ZUCCHINI AND MOZZARELLA

2 MEDIUM ZUCCHINI
2 OZ. ARUGULA
1 TBSP. OLIVE OIL
PINCH CAYENNE PEPPER
4 OZ. CUBED MOZZARELLA CHEESE
8 OZ. SPAGHETTI TWISTS
1 C. HEAVY CREAM
SALT-TO TASTE
WHITE PEPPER-TO TASTE
1/4 C. + 2 TBSP. PARMESAN CHEESE
LARGE GRIND BLACK PEPPER

   CUT 1/2" CUBES OF ZUCCHINI, BOIL 2 MINUTES, DRAIN.  WASH ARUGULA THOROUGHLY, REMOVE STEMS, BOIL LEAVES 2 MINUTES TO SOFTEN, DRAIN.  SAUTE ARUGULA IN HOT OLIVE OIL WITH CHILI PEPPER, DRAIN AND MINCE.  CUT MOZZARELLA CHEESE INTO 1/2" CUBES.  COOK THE PASTA AL DENTE IN BOILING WATER, DRAIN AND COOL.
   PLACE THE HEAVY CREAM, MINCED ARUGULA, SALT AND PEPPER IN A SKILLET, BLEND WELL OVER LOW HEAT.  ADD ZUCCHINI, MOZZARELLA CHEESE, 1/4 CUP PARMESAN CHEESE AND COOKED PASTA TO THE CREAM MIXTURE AND HEAT UNTIL THE CHEESES MELT.
   SERVE HOT, TOPPED WITH BLACK PEPPER AND 2 TABLESPOONS PARMESAN CHEESE.


	SPICY BEAN SALAD

DRESSING:
1/2 C. WHITE VINEGAR
1/3 C. OIL
1 TO 3 TSP. SUGAR
1/4 TSP. CRUSHED RED PEPPER FLAKES
1 GARLIC CLOVE, CRUSHED
SALAD:
1/2 LB. FRESH GREEN BEANS, CUT IN HALF AND BLANCHED, OR 14.5 OZ. CANNED, DRAINED
1 (15.5 OZ.) CAN PINTO BEANS, DRAINED, RINSED
1 (15 OZ.) CAN BUTTER BEANS, DRAINED, RINSED
1/2 C. RED ONION RINGS
LEAF LETTUCE, IF DESIRED
   IN JAR COMBINE DRESSING INGREDIENTS; SHAKE WELL.  IN LARGE BOWL, COMBINE SALAD INGREDIENTS EXCEPT LETTUCE.  POUR DRESSING OVER SALAD MIXTURE; MIX LIGHTLY.  COVER, REFRIGERATE AT LEAST 1 HOUR TO BLEND FLAVORS.  SERVE ON LETTUCE.  SERVES 8.  PER SERVING: 160 CALORIES, 5 G PROTEIN, 9 G FAT, 5 G UNSAT FAT, 1 G SAT FAT, 0 MG CHOLESTEROL


SPICY CORN CHOWDER
1/4 CUP BUTTER OR MARGARINE
3 (17 OZ.) CANS WHOLE KERNEL CORN, DRAINED, DIVIDED
1 RED BELL PEPPER DICED
2 CUPS CHICKEN BROTH
1 QRT. HALF & HALF
7 OZ. GREEN CHILES DICED 
1 PKG. FAJITA SPICE & SEASONING
2 CUPS SHREDDED JACK CHEESE
1/2 TSP. SEASONED PEPPER
HOT PEPPER SAUCE TO TASTE
IN A SAUCEPAN, MELT BUTTER. ADD ANE CAN CORN & BELL PEPPER; SAUTE FOR ABOUT 5 MIN. REMOVE FROM HEAT. IN A FOOD PROCESSOR, PLACE THE REMAINING 2 CANS OF CORN & THE CHICKEN BROTH; PROCESS UNTIL SMOOTH. ADD TO THE SAUCEPAN WITH HALF & HALF, CHILES, & SPICES & SEASONING FOR FAJITAS. RETURN TO HEAT. BRING TO A BOIL, STIRRING CONSTANTLY. REMOVE FROM HEAT; BLEND IN THE CHEESE, SEASONED PEPPER, & THE HOT SAUCE.
SERVES 4