Strawberry Spinach Salad

This is a favorite for Easter Dinner and lunch with the ladies. 

Prepare pecans:

2 cups pecans

1 egg white

3/4 tsp vanilla

1/2 cup sugar

1 TBS water

Beat egg white until very frothy, but not stiff.  Add remaining ingredients except pecans and stir well.  Add pecans and mix to coat.  Spread pecans on baking sheet (silpat) and bake at 200 for 45 min turning every 20 min.

Salad:

Fresh Spinach

Strawberries, sliced

Kiwi sliced

Red onion thinly sliced

Fresh Mushrooms, sliced

Dressing:

3/4 cups canola oil

1/3 cup cider vinegar

1/4 cup sugar

1 Tbsp poppy seed

1 tsp salt

1 tsp dry mustard

1 tsp celery seed  (I didn't use)

1 T Honey

Shake together all ingredients.  Toss salad ingredients together, Add dressing just before serving then sprinkle with pecans.

Chicken Enchilada Pie

Super Chicken Enchilada Pie
1 large pkg. salted tortilla chips
Canned diced green chiles (I used one can)
2 double* chicken breasts, cooked and diced (*that's the kind I found)
Sliced ripe olives, about 1 can
Chopped onion to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 pound grated cheese (jack, cheddar, or longhorn)

In a 13 x 9 pan place half the package of chips. Cover with half the chiles and half the rest of the ingredients.

Make another layer in the same order, starting with chips and ending with cheese.

Bake at 350 degrees only until bubbly, about 20-30 minutes. Do not overbake. Serve immediately and enjoy.

(Suggestion: dilute the soups slightly with milk so they are easier to spread.)