by Barbara Pena

This first recipe is great for the Mexican food lover. The soup and sour cream combine with the taco sauce and chilies to create a creamy but flavor-filled sauce. The chips add a simple but nice contrast. You can control the spiciness of this dish by using either a hot or mild taco sauce.

Chicken n' Chips
1 can cream of chicken soup
8 ounces sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed chicken
12 slices American cheese slices
4 cups broken tortilla chips
Stir together the soup, sour cream, taco sauce and chopped chilies. In a shallow 2 qt baking dish layer 1/2 of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. Serve the Chicken n' Chips with Spanish rice, refried beans and a fresh, crisp salad.

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The second recipe is an easy spin on the traditional comfort food of Beef Stroganoff. The aroma of the garlic cooking is fabulous, and the flavors meld together very nicely.