Asparagus Pasta with Toasted Pecans

Linda Carlson

1 (16oz) package Penne pasta
1 bunch fresh asparagus (about 1 lb.)
2 TBS olive oil
1 red bell pepper, seeded and chopped (opt)
1 TBS minced garlic
1 cup low-sodium chicken broth
1 tsp salt
1/2 tsp pepper
3 TBS fresh chopped basil
3/4 C. shredded Parmesan cheese
2 TBS butter
1 cup pecan halves, toasted

Prepare pasta according to package directions. Snap off tough ends of asparagus and cut into 2 inch pieces. Saute asparagus in hot oil in a large skillet over medium heat for 4 minutes. Stir in red pepper and garlic; cook stirring occasionally, 2 minutes. Stir in chicken broth. Bring to boil. reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper. DO Not drain off and of the broth.
Toss together pasta, asparagus mixture with basil, 1/2 C cheese, butter, and 1/2 C pecans. Sprinkle evenly with remaining 1/4 C. cheese and 1/2 cup pecans.

Chicken Cordon Bleu

by: Jo Marshal

4 chicken breasts
4 slices swiss cheese
4 slices ham
CRUMB MIXTURE
1 C. fine bread crumbs
1 C. Parmesan cheese
1 T. dried parsley
1 env. Good seasons cheese garlic salad dressing
SAUCE:
1 can cream of mushroom soup
1/3-1/2 C. milk
1-8 oz. carton sour cream

Wash chicken breasts and flatten with a mallet. Place cheese and ham on top of chicken. Roll up and secure with a tooth pick.
CRUMB Mixture: Mix ingredients together. Roll chicken in flour, beaten egg and crumb mixture. Brown in frying pan with butter. Bake @ 375 for 25-35 minutes.

SAUCE: mix sauce ingredients and heat. Don't let it boil. Pour sauce over chicken to serve.

Flour Tortillas

by Debbie McAllister

4 cups Flour
2 tsp. sugar
2 tsp. salt
1 tsp baking powder
8 TBS Crisco
1 1/2 C. lukewarm water

Mix dry ingredients and then mix in Crisco. Add water. Cover with plastic and let stand for 15 minutes. Roll into egg shaped size balls. Ready to cook. I use a flat bread maker to cook.