1 can frozen orange juice
2 Tbls. vegetable oil
1 large white onion, thinly sliced
8 hot dog buns, wrapped in foil and
warmed in oven 350° for 15 minutes
Mayonaise
Ketchup
Mustard
Hot Sauce
2 medium ripe tomatoes, seeded & diced
1 small white onion, chopped finely
2 large ripe avacados, peeled, pitted,
cut into small chunks and mashed Juice of 2 fresh limes
Salt

Cook hot dogs per preferred method.

On each of the 8 hot dog buns spread about 1 tsp. each (in following order): mayonaise, ketchup, mustard, hot sauce. Place hot dog on dressed bun and top with some grilled onions. Top with some chopped tomato, raw, chopped onion, and mashed chunks of avocado. Sprinkle with a little lime juice and salt, serve immediately.

ENJOY

1 can frozen orange juice
1 quart water
2½ cup sugar
Mint leaves (optional)
Vanilla Ice Cream (optional)

Mix orange juice, water, and sugar together. Blend well. Serve over ice with a sprig of mint. Just right for hot summer days.

For a sweeter, cooler treat, add a scoop of vanilla ice cream to each glass.

Refried Beans
3 Avocados
2 Tbsp. Lemon Juice
Green Onion
Black Olives

Layer 1::Refired beans spread on at least 13 - 15'' plate

Layer 2::Avocados (mashed) & lemon juice

Layer 3::Sour cream, miracle whip & taco seasoning (mix well, then spread on top)

Top with onion, tomato, black olives, and cheese. May vary these amounts depending on your taste. Best when allowed to sit in fridge for a few hours. ENJOY!

2½ cups flour
¼ cup powdered sugar
1 cup butter or margerine
2 cups sugar

Preheat oven to 350 degrees F. Grease a 13x9x2 in. baking pan. In a large bowl, mix 2 cups flour and powdered sugar. With pastry blender, or 2 knives, cut butter into flour and sugar until mixture resembles fine crumbs. Press evenly into bottom of pan and bake for 20 minutes or until golden brown. Cool on a wire rack for 5 minutes.

In large bowl mix sugar, remaining ½ cup flour, eggs, and salt until well blended. Stir in rhubarb. Pour evenly over crust. Bake for 45 minutes or until set. Loosen edges with a sharp knife while still warm. Cool pan on a wire rack at least 30 minutes. Cut into squares. Serve warm with ice cream or whipped cream. Makes about 15 servings.

1 1/2 lb. Boneless Chicken Breast
1 cup Sour Cream
1 can Cream of Chicken Soup

Cook chicken on stove top.  Dice the chicken, then mix with sour cream and soup.  Microwave tortilla shells about 15 seconds so they roll easily.  Spoon mixture onto shells and roll, placing them seam-side down in a greased 9 x 13" pan.  Top with the enchilada sauce and cheese.  Bake at 350 F for 20 minutes or until cheese is melted.  Serve topped with lettuce, tomato, onion, or anything you like.  ENJOY!

1/2 cup Butter, softened
1/2 cup Shortening
1 cup Confectioner's Sugar
1 Egg
1 1/2 tsp. Almond Extract
1 tsp. Vanilla

2 1/2 cups All Purpose Flour
1 tsp. Salt
1/2 tsp. Red Food Color
1/2 cup crushed Peppermint Candy
1/2 cup Sugar

Heat Oven to 375 F.

Mix thoroughly butter, shortening, confectioner's sugar, egg and flavorings.  Blend in flour and salt.  Divide dough in half.  Blend food coloring into one half.  Shape 1 teaspoon dough from each half into 4" rope.  For smooth, even ropes, roll back and forth on lightly floured board.  Place ropes side by side, press together lightly and twist.  Place on ungreased baking sheet.  Curve top down to form handle of cane.  Bake about 9 minutes or until set and very light brown.  Mix candy and sugar.  Immediately sprinkle cookies with candy mixture.

Judy's Tips: Cool cookies and then frost and sprinkle with candy and sugar.  She makes two full batches of the dough, one with food coloring, one without.  Judy makes the dough a day ahead and refrigerates it until she is ready to bake.

Icing:  1 cup Confectioner's Sugar
2 1/2 Tbsp. light cream (or 1 1/2 Tbsp. Milk & 1 tsp. Vanilla)