1 lb Beef chuck,hamburger grind

1 Bell pepper(s)

4 Chiles,green,fresh whole

1 Jalapeno pepper,pickled

2 Scallions,coarsely chopped

1 cn Tomato sauce(16oz ea)

1/2 t Oregano,dried,pref. Mexican

1/2 t Cumin,ground

1 t Red chile,hot,ground

1 t Chile caribe

1 cn Kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.

2. Over a grill, charcoal broil the hamburgers until they are medium rare

on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over

the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the

peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.

1 lb Linguine or Spaghetti

-OR Thin Spaghetti, - uncooked 2 ts Vegetable oil — divided

1 lb Boneless chicken breasts

- (skinless), - cut into slivers 1 lb Green beans

- trimmed and cut in half 2 Red bell peppers — diced

4 Garlic cloves — minced, OR..

1 1/2 ts Garlic powder

1/4 c Teriyaki sauce

1 c Low-sodium chicken broth

Prepare pasta according to package directions; drain. In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat. Add the chicken and stir-fry until firm and opaque, about 4 minutes. Remove the chicken and set it aside. Add the second teaspoon of oil to the pan. Add green beans, reduce heat to medium, cover and cook for 7 minutes. Uncover, add red pepper, stir well and cook an additional 5 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta. Serve immediately. Each serving provides: 675 Calories; 38.4 g Protein; 117 g Carbohydrates; 5.3 g Fat; 44.2 mg Cholesterol;

625 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

5 lg Oranges

-(We prefer the blood red -oranges, which give a -gorgeous ruby red color -to the salad) 1 lg Red or yellow pepper cut

-into small cubes (if you -use the red oranges, use -the yellow pepper, if you -use the yellow oranges, use -the red peppers) 1 tb Snipped fresh mint

1/4 t Salt or fresh squeezed lemon

Leaf lettuce or mix with -another lettuce to add -color and texture 1 cn Mandarin oranges

From Dewanne and Doug Hopson-Meriwether. Mix olive oil and a little juice from the canned mandarins and pour over finished salads and serve.