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–SAUCE:–

3 tbsp. butter or margarine
2 c. cubed ripe tomatoes
1/3 c. chopped onion
6 oz. can tomato paste
1 tbsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh garlic
3 whole boneless chicken breasts,
skinned, cut in half

–TOPPING:–

1 c. fresh bread crumbs
1/2 c. chopped fresh parsley
2 tbsp. butter or margarine, melted
6 oz. Mozzarella cheese, cut into
strips

Heat oven to 350 degrees. In 9×13 inch baking pan, melt 3 tablespoon butter in oven. In medium bowl, stir together remaining sauce ingredients except chicken; set aside. Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake 30 to 40 minutes until chicken is no longer pink. Meanwhile, in small bowl stir together all topping ingredients except cheese. Place cheese strips over chicken; sprinkle with topping mix. Continue baking 5 to 10 minutes or until chicken is fork tender and bread crumbs are brown.

1 (10 oz.) frozen sliced strawberries
1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 c. whipped cream or Cool Whip
1 (10″) tube angel cake
Fresh strawberries for garnish

Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.

4-5 Frozen flour tortillas
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 en. (1 1/4 oz.) taco seasoning mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sliced pitted ripe olives
1/4 c. water
1/2 tsp. chili powder
1 c. dairy sour cream
2 eggs
1/4 tsp. pepper
2 c. broken corn chips
2 c. shredded Monterey jack cheese

Thaw frozen totrillas or place them between paper towles and microwave at high 30 to 60 seconds. Seperate. Crumble ground beef into large fry pan or 2 quart microwave casserole. Add green pepper and onions. Fry or microwave at high, 3-5 minutes, until meat loses its pink color and vegetables are tender crisp. Stir and drain. Mix in taco seasoning, tamato sauce and paste, olives, water and chili powder. Cook on medium until thickened or microwave at 50% 10-15 minutes, or until thickened. Blend sour cream, eggs and peeper together in a small bowl. Place 2 tortillas on bottom of 12 x 8 inch dish. Top with half of the meat mixture followed by half the sour cream mixture. Repeat layers with remaining ingredients. Sprinkle with corn chips and cheese. Bake for 20-30 minutes at 350 degrees or microwave at 50% 10 to 15 minutes or until cheese melts. Let stand 5 minutes.