CHILCHIK.TXT                                                     D-42

                     CHILI SPICED CHICKEN              (Esther Orgeron)

  1 tsp chili powder                 1/2 tsp ground cumin
  1 tsp salt                         1/4 tsp garlic powder
  1/4 tsp red pepper                 6 boneless, skinless chicken breast
  1 Tbs olive oil                    1 14.5 oz can whole tomatoes,
  1/2 cup sliced green onions           undrained and chopped
  1 tsp seeded, chopped jalapeno     2 tsp cornstarch
  2 Tbs water

 1. Combine the chili, cumin, salt, garlic, and red pepper.  Sprinkle
    over the chicken.

 2. Coat a large nonstick skillet with cooking spray.  Add the oil.
    Place over medium high heat until hot.

 3. Add the chicken and brown each side (about 2 min per side).

 4. Add tomatoes, green onion, and jalapeno.  Bring to a boil, cover,
    reduce heat, and simmer for 20 minutes or until chicken is tender.
    Transfer chicken to a serving platter with a slotted spoon.

 5. Combine cornstarch and water, stirring well.  Add this to the tomato
    mixture.

 6. Bring to a boil and cook, stirring constantly, for 1 minute or until
    slightly thickened.  Spoon over the chicken.


 HOBODINN.TXT

                         HOBO DINNER
 FOR EACH SERVING:
  1/4 lb ground chuck                1 potato, sliced
  1 carrot, sliced                   2 Tbs chopped onion
  salt and pepper to taste           heavy duty aluminum foil (13 x 18")

 1. Heat oven to 350 degrees.

 2. Shape beef into a patty and place in the center of the foil.  Salt
    and pepper to taste.

 3. Cover meat with potato, carrot, and onion.  Salt and pepper to
    taste.

 4. Fold foil over and seal well.  Place on a cookie sheet and bake
    for 45 minutes.  Open carefully.

    NOTE: Can also be cooked on grill over medium coals 45 - 60 minutes
          (until potato is tender).