Pasta Pascal

5 TB olive oil
4 cloves garlic, minced
1 onion, chopped
4 Roma tomatoes, diced
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
1 lb angel hair pasta

Directions:

1. In medium skillet over medium high heat, saute' garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium low and let simmer.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook 3 to 5 minutes or until al dente; drain.

3. Toss hot pasta with tomato mixture. Serve.

Brazilian Chicken

4 Chicken Breasts w/ skin and bones
1 TB balsamic vinegar
1 TB olive oil
2 cloves garlic, pressed
1 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
salt and pepper to taste

Directions:

In a large Ziploc bag add all ingredients and mush around to get chicken and marinade well incorporated.

Refrigerate at least 2 hours - preferably overnight.

Preheat oven to 500*

Place the chicken in a metal baking pan, skin side down, and dispose of remaining marinade. Cook chicken for 10 minutes, then turn over and cook another 10 minutes. Chicken should be done through but may require a little extra time depending on the size of the chicken breast.

Enchiladas by Michelle C.

 3-4 Chicken breasts
 Tortillas
 1 T Chili powder
 1 Can Green Chilies
 Onion
 Cheddar Cheese
 16 oz. Sour Cream
 1 can Cream O Chicken Soup
 Water

3 to 4 chicken breast boil til done shred put into a bowl.

add to chicken: 1T chili powder can of green chilies chopped onions cheddar cheese.

In separate bowl mix:
16 oz. sour cream
1 can cream of chicken soup
1/2 cup water

Pour half of sour cream mixture into the chicken, then stuff your soft shells.
Pour the rest of sour cream mixture over the top of enchiladas.

Bake at 350 1/2 hour.

I bake and the last 5 or so minutes sprinkle more cheese on top. You can add more chili powder to taste if you like them spicy.:) 9/13 pan (you can use beef of deer meat)