BAJA CHICKEN PASTA SALAD

3/4 pound Chicken Breast

6 ounces Dried Mixed Fruit

1 cup Ring Macaroni Or Orzo

Raw 1 cup Jicama

Cubed 2 Green Onions/Tops Sliced

1/2 cup Mayonnaise Or Salad Dressing

2 tablespoons Sour Cream Or Plain Yogurt

1 teaspoon Red Chiles Ground

1/4 teaspoon Salt

The chicken breast should be boneless, skinless and weigh about 3/4
You should use 1 6-oz package of diced mixed fruit.

Heat enough salted water to cover the chicken breast (1/4 tsp salt
to 1 cup of water) to boiling in a 4 quart Dutch oven.
Add the chicken breast.

Cover and heat to boiling, reduce the heat and simmer until the chicken
is done, about 15 to 20 minutes.

Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil.

Boil, uncovered, stirring occasionally, just until the ring macaroni is
tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.
Rinse with cold water and drain again.

Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni,
jicama and onions.

Mix the remaining ingredients and toss with the chicken mixture.

Cover and refrigerate until chilled, at least 2 hours.

Ambrosial Jam

8 peaches, peeled

3 large oranges

1 pulp of 1 med. cantaloupe

1 lemon

1 (8 1/2 oz.) can crushed

1 pineapple

1 sugar

Chop all ingredients fine. Put oranges through food chopper.

Combine all with 3/4 cup sugar for every 1 cup of fruit.

Mix well and let stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently.

Pour into hot jars and seal. Makes 8 pints.

Roasted Garlic Jam

4 heads garlic, large roasted
1 and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley, coarsely
1 chopped
1 cayenne pepper, pinch
1 ground pepper, fresh

1. Chop garlic with knife until it forms a paste.

2. Place in a bowl, add remaining ingredients. Stir to blend.

3. Use for bruschetta, pizza or grilled meats. Yield 2/3 cup.

ORANGE PUDDING #5

Take two Seville oranges, the largest and cleanest you can get, grate off the
outer skin with a clean grater; take eight eggs, (leave out two of the whites)
half a pound of loaf sugar, beat it very fine, put it to your eggs,

and beat them for an hour, put to them half a pound of clarified butter, and
four ounces of almonds blanched, and heat them with a little rose-water;

put in the juice of the oranges, but mind you don't put in the pippens, and
mix together;

bake it with a thin paste over the bottom of the dish.

It must be baked in a slow oven.

APPLE CAKE

-1 6 oz. Allinson fine wheat meal

6 oz. white flour

4-1/2 butter

1 - egg

1-1/2 lbs. of apples

1 teaspoonful cinnamon

3 oz. castor sugar and a little cold water Rub the butter into the meal
and flour, beat up the egg and add it, and as much cold water as is
required to make a smooth paste; roll out the greater part of it
1/4 inch thick, and line a flat buttered tin with it.

Pare, core, and cut the apples into thin divisions, arrange them in close
rows on the paste point down, leaving 1 inch of edge uncovered; sift the
sugar and cinnamon over the apples; roll out thinly the rest of the paste,
cover the apples with it, turn up the edges of the bottom crust over the
edges of the top crust, make 2 incisions in the crust, and bake the cake
until brown in a moderately hot oven; when cold sift castor sugar over it,
slip the cake off the tin, cut into pieces, and serve.

APPLE CAKE

-2 1-1/2 cups flour

3 teaspoons Baking Powder

1/2 teaspoon salt

2 tablespoons shortening

1/2 cup milk

4 or 5 apples

1/2 cup sugar

1 teaspoon cinnamon Sift together flour, baking powder and salt; add
shortening and rub in very lightly; add milk slowly to make soft dough
and mix. Place on floured board and roll out 1/2-inch thick.

Put into shallow greased pan. Wash, pare, core and cut apples into sections;
press them into dough, sprinkle with sugar and dust with cinnamon.

Bake in moderate oven 30 minutes or until apples are tender and brown.

Serve warm with milk or cream.

ORANGE PUDDING #4

Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting them
in the boiling to take off the bitter taste; take half a round of long
bisket, slice and scald them with a little cream, beat six eggs and put
to your bisket; take half a pound of currans, wash them clean, grate in
half a nutmeg, put in a little salt and a glass of sack, beat all together,

then put it into your orange skin, tie them tight in a piece of fine cloth,
every one separate; about three quarters of an hour will boil them: You
must have a little white wine, butter and sugar for sauce.

RAISIN APPLE CRISP

3 Apples

1/4 cup Raisins

1/4 cup Chopped nuts

1/8 cup Water

3/8 cup Brown sugar

1/8 teaspoon Cinnamon

1/2 tablespoon Lemon juice

2 tablespoon Flour

2 tablespoon margarine

1/8 teaspoon Salt

Wash, pare, core and slice apples thinly. Mix with raisins.

Place in a greased casserole Add cinnamon, salt, lemon juice and
water Work sugar, flour and margarine (fat) together to form crumb
like consistency Spread over apple and raisin mixture

Bake in 380 degree oven for at least 30 minutes.