AND STILL MORE CALORIES

2 Tbsp olive oil

8 oz. skinned and boned chicken breast halves, cut into 1/2 in. chunks

1/4 cup finely diced onion

2 garlic cloves minced

1 tsp ground cumin

1/2 tsp salt

1/2 tsp chili powder

1/8 tsp ground red pepper

1 14 oz. can chicken broth

1 15 1/4 oz. can corn kernels, undrained

1 15 oz can black beans, rinsed and drained

1 14 1/2 oz can Mexican style stewed tomatoes

3 6 inch corn tortillas, halved, stacked and cut into 1/2 in thick strips

2 Tbsp chopped cilantro

6 Tbsp plain low-fat yogurt

Heat oven to 450 Degrees for tortilla chips.

Heat oil in a heavy Dutch oven over medium heat. A covered pot will do.

Add chicken and cook 3 - 4 min., stirring frequently, until opaque

Stir in onions, garlic, cumin, salt, chili powder, and red pepper. cook 1 - 2 min. stirring frequently, until garlic and spices are fragrant.

Stir in broth, un-drained corn, balck beans, and stewed tomatoes. Increase heat to high, and bring to boil. Reduce heat, cover and simmer 15 min.

Meanwhile spread tortilla strips in a single layer on a baking sheet. Bake 5 min., stirring once, until crisp and lightly browned. Stir Cilantro into soup and ladle soup into bowls. Top wervings with tortilla strips and a Tbsp of yogurt.

SERVES 6

* Webmaster's note

Cole says you can forget the Tortillas and serve with hot corn bread.

1 heaping Tbsp shortening

1 Tbsp flour

2 onions, minced

2 cloves garlic, minced

1 large green pepper, minced

2 tsp Parsley, minced

1 28-oz can of tomatoes

cayenne pepper

salt

Bay leaves

Celery seeds

1/4 tsp powdered thyme

2 pounds shelled shrimp

Tony Chachere's Creole seasoning to taste

Make a rich roux with shortening and flour

Add onions, garlic, bell pepper, and parsley.

Stir until onion browns slightly, then add tomatoes. Season highly with Cayenne pepper, salt, bay leaves, celery seeds, thyme, and Creole seasoning. Add shrimp, cover and cook slowly for 1 hour, preferably in iron pot or heavy Dutch oven with a tight fitting lid. Do not add water, Serve over Rice

SERVES SIX

3 cups finely crushed vanilla wafers (about 75)

2 cups powdered sugar

1 cup finely chopped pecans or walnuts

1/4 cup cocoa

1/2 cup Bourbon (rum or brandy may be substituted)

1/4 cup light corn syrup

Granulated or powdered sugar

Mix crushed wafers, powdered sugar, pecans, and cocoa in large bowl. Stir in Bourbon and corn syrup. Shape mixture into 1 inch balls. Roll in granulated or powdered sugar. Cover tightly and refrigerate several days before serving. Makes about 5 dozen candies.

A food processor or blender may be used to crush the valilla wafers and to chop the nuts(if you are careful not to grind them too finely. You can also purchase the wafer crumbs.

* Webmaster's note

I have only eaten about 30 of these so really can't say yet how good they are.

2 1/2 cups graham wafer crumbs

1/2 cup melted butter

1/2 pint whipping cream/ or Cool Whip

14 oz. tin crushed pineapple (well drained)

1 small pkg. vanilla pudding (NOT INSTANT)

Remove 1/2 cup of crumbs before mixing with melted butter. Pat crumb/butter mixture into bottom of a 9 x 9 pan.Bake in 325 oven for approx. 10 minutes. Cook pudding as per directions and let cool. Beat up whipping cream and add drained pineapple.

Put pudding on crumb mixture, then add whipped cream mixture. Sprinkle with remaining crumbs and let sit in fridge for a couple of hours before serving.

*Webmaster's Note

Dave Assures me that this will not add to my waist size and actually is the single largest contributer to his trim figure.