Easy Guacamole

Mash one or two avocados with fork or potato masher to desired consistency. (Leaving small chunks can be good!) Mix in the juice of ½ lime, ½ chopped onion, and ½ teaspoon minced garlic. Add your favorite salsa until you have the right balance of avocado to salsa. Serve with your favorite chips.

Easy Chicken Quesadillas

Contributed by Pam Clark

1 package wheat or flavored
(spinach, tomato, etc., not
corn) tortillas
1 package shredded cheese

1 can chicken breast meat
1 onion thinly sliced
1 bell pepper thinly sliced
Sauteed vegetables of your
choice (mushrooms, black
olives, etc.)
1/2 tsp. garlic
powder
1/2 tsp. ground
cumin
Fresh ground
pepper to taste
1 jar favorite salsa

Sautee vegetables in a little olive oil. Add seasonings. Drain chicken and stir in to heat. Remove and set aside

In same pan, sprayed lightly with olive oil, lay one tortilla, sprinkle a little cheese, add a heaping tablespoon of chicken vegetable mixture, and distribute evenly. Sprinkle a little more cheese, then place another tortilla on top. Use a large spatula and press down on top of the tortilla. The bottom edges will start to brown and bubble. Carefully flip the tortilla and brown the other side. When the tortilla is light brown and crispy, slide it on to a plate.

Cut the quesadilla in slices like a pizza and serve topped with salsa or serve it on the side for dipping. You may also serve with a dollop of sour cream.

Mexican Shrimp Coc ktail

Contributed by Pam Edwards

2 pounds cooked shrimp, peeled and deveined

1Tbsp. crushed
garlic
1/2 cup finely
chopped red
onion
1/4 cup cilantro,
chopped
1–1/2 cups tomato
and clam
juice cocktail
1/4 cup ketchup
1/4 cup fresh
lime juice
1 teaspoon hot
pepper sauce,
or to taste
1 chopped

jalapeno pepper
1/4 cup prepared
horseradish
salt to taste
1 ripe avocado – peeled,
pitted and chopped

Place the shrimp in a large bowl. Stir garlic, red onion, jalapeno, and cil-antro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate two to three hours. Serve in one large bowl or ladle into individual bowls.