This is a great oven-baked blend of cooked chicken, soups, celery, onion, water chestnuts, mayonnaise, with a crumb topping.

Baked Chicken and Rice Casserole

2 cups chicken, cooked and cut into chunks
2 tablespoons butter, melted
1 cup finely-chopped celery
2 tablespoons chopped onion
1 cup cooked white rice
10.75-oz. can cream of chicken soup
10.75-oz. can Cheddar cheese soup
2/3 cup mayonnaise
7-oz. to 8-oz. can sliced water chestnuts, drained
cooking oil spray
1 cup cornflakes crumbs
2 tablespoons butter, melted

Saute 1 cup of finely-chopped celery and 2 tablespoons finely-chopped onion in 1 tablespoon melted butter over low heat, stirring occasionally. Set aside. In a large bowl, combine 2 cups cooked, chunked chicken, 1 cup cooked white rice, 1 can cream of chicken soup, 1 can Cheddar cheese soup, 2/3 cup mayonnaise, 1 can drained water chestnuts, and the previously sauteed celery and onion. Mix well and pour into a 13-inch by 9-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Use the back of a spoon to smooth out mixture until it is even. Bake at 350 degrees (F) for 20 minutes, until bubbly. Mix 1 cup cornflake crumbs with 2 tablespoons melted butter. Sprinkle evenly over partially baked casserole. Return casserole to 350-degree (F) oven and continue to bake 10 minutes longer, until the topping is browned and the whole casserole is bubbly. Remove from oven and serve immediately!
From "Betty's Kitchen Cookbook:  buy here book on Amazon http://amzn.to/2c7UY30


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 2 quarts vegetable oil for frying

8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour




2 tablespoons garlic powder 2 tablespoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 1 egg, beaten 1 (12 fluid ounce) can or bottle beer Heat oil in a deep fryer to 365 degrees F. Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.



I used a fry Daddy

Used also for my french fries or chips:  






But you could use a deep pan:






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Preparation

1. 1. Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.
   2. Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.
   3. Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.
   4. Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.
   5. Make tacos with 3 slices of avocado and the accompaniments.

Lime-Chipotle Mayonnaise

Ingredients

1. • 1 cup mayonnaise
   • 3 tablespoons chipotles en adobo, finely chopped, including the sauce
   • 1 tablespoon lime juice

Preparation

1. 1. Mix together all the ingredients.
   2. If you'd like to thin the sauce for drizzling, add a little water to the mixture.

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 1 T. margarine
1 T. onion flakes
1 pkg. pepper strips
8oz. pkg. sliced mushrooms








12oz. can tuna drained
1 T. catsup
1/2 T. lemon juice
1/8 t. pepper
3/4 c. light mayonnaise

41/2 c. noodles, cooked
1 c. shredded cheddar





Sauté onion, peppers,and mushrooms in melted margarine about 5 minutes.  Stir in next 5 ingredients.  Add cooked noodles, mixing well.  Turn into greased 2-qt. casserole.  Top with cheese.
Bake uncovered in 400° oven 20 minutes or until cheese is melted.




















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Ingredients

1. • 8 fresh mint leaves, plus more for garnish
   • 1/2 cup fresh blackberries
   • 1 tablespoon light agave syrup
   • Ice cubes
   • 1/2 cup light rum
   • 1/4 cup fresh lime juice
   • Crushed ice
   • Lime-flavored club soda
   • Lime slices, for garnish

Preparation

1. 1. 1. Add the mint leaves, blackberries, and agave syrup to a cocktail shaker. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the mint is fragrant. Add the ice cubes, rum, and lime juice. Cover and shake vigorously to chill.
   2. 2. Fill 2 rocks or highball glasses with crushed ice and strain the liquid into the glasses. Top with club soda and garnish each with a slice of lime. 

Bobby Flay Recipe



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 A twist on a classic casserole, which includes cubed chicken, cooked chorizo, tortillas, cheese and cubed avocado.

 ngredients
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 Avocados and zucchini noodles (“zoodles”) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.


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