Chicken Pesto

Ingredients:

1 lb. boneless chicken, cubed
1 lb. box multi-colored pasta
3 red peppers
2 tomatoes
3 cloves garlic
broccoli (or vegs of your choosing)
olive oil
pesto
fresh curly parsley
salt and pepper
parmesan cheese (optional)

Instructions:

Start water for pasta. In skillet, brown garlic over a low heat in a
generous amount of olive oil. Add chicken - cook over medium heat. When done, set aside covered to keep hot.

While chicken is cooking, cut red peppers into large strips. Put
peppers under broiler; burn skin on each side. Then, remove from
broiler and put peppers into a small sealed plastic (i.e. ziploc) or
paper bag (to steam themselves). Set aside ~10 minutes; after which, remove skins, cut into cubes and toss with olive oil.

While peppers are steaming in bag:
- Put pasta into boiling water - add salt to taste.
- Steam vegs (don't overcook, they should remain a bit crunchy).
- Cut up tomatoes into cubes.

When pasta is done, rinse under very hot water (don't want it to cool off). Add chicken with its oil, mix together. Then mix in vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs and pepper to taste, mix. Optional: toss with parmesan cheese.

Serve with warm Italian bread.


************************************

Chewy Cake

Ingredients:

2 cups flour
1 box light brown sugar (sorry, forgot the # of ounces!)
1 stick butter
3 eggs
1 tsp vanilla
2 cups nuts (I live in Georgia, so I use pecans)

Instructions:

Mix all ingredients together. Pour in an 8" x 8" baking dish or pan.
Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies).

************************************

Chocolate Almond Shortcake

Ingredients:

1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4oz sugar
1 dsp cocoa
4oz butter

Instructions:

Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into swiss roll tin. Bake 20 minutes about 400 F.

Almond Topping:

4oz melted butter
8oz icing sugar
4oz flour
1 egg
1 small dsp almond essence

Beat egg and butter, add essence, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing.