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.