Hello Everyone,

Here is a delicious menu with a Spanish flair, Barcelona Chicken, Papas al Orno and Calabazitas Amarillas. Papas al Orno transalates into potatoes from the oven smothered in cheese and seasonings, while calabazitas amarillas are simply yellow squash in a creamy base, yum!!! To end it, we will enjoy a dense, moist, nutty Pear Cake. The cake is great re-warmed in the ven the next day for breakfast!

Barcelona Chicken

serves 6
(any extra is great at room temperature the next day!)

6 chicken breasts, boneless and skinless
8 garlic cloves, minced
2 T. fresh oregano
1 t. salt
1/2 t. black pepper
1/4 c. red wine vinegar
1/4 c. olive oil
1/4 c. pitted Spanish olives
1 c. sliced fresh mushrooms
1/4 c. capers with 1 T. juice
2-3 bay leaves
1/2 c. lite brown sugar
1/2 c. white wine
2 T. minced fresh parsley

In a large bowl, combine the chicken breasts with all the ingred. listed and let marinate overnite in fridge covered.

Preheat oven to 350.

Arrange chicken in a single layer in a shallow baking dish and pour marinade over. Bake at 350 for 50 mts., basting frequently with pan juices.

Transfer chicken, olives, mushrooms and capers to serving dish. Spoon some pan juices over and the rest can go into a gravy boat to pass around.

Papas al Orno

serves 6-8

6 med. potatoes
1/4 c. melted butter
1 1/2 c. grated cheddar cheese
1 c. sour cream
2 scallions, chopped
1 t. salt
1/4 t. pepper
1 T. paprika
2 T. butter, softened
1/2 c. garted cheddar cheese

Cover potatoes with salted water and bring to a boil. Reduce heat and cook 30 mts. til tender. Drain and cool slightly. Peel and coarsely shred potatoes, set aside.

Combine melted butter and 1 1/2 c. cheese in a small saucepan. Cook over low heat stirring constantly til cheese is melted. Combine the potatoes, the cheese sauce, sour cream, scallions, salt, and pepper, stir well. Spoon the mixture into a greased 2-qt. casserole, sprinkle with paprika, dot with the softened butter and the remaining grated cheeese. Cover and bake 300 for 25 mts.Calabazitas Amarilla

8 servings

1/12 lbs. yellow squash, trimmed and sliced
1 can cream of chicken soup
1 8 oz. sour cream
1 4 oz. jar pimientos, chopped
1 small can chopped water chestnuts
2 med. onions, chopped fine
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix
salt and pepper to taste

Cook squash in salted water 15 mts. til tender. Drain well. Add soup, sour cream, pimientos, water chestnuts, onions and carrots. Melt butter in a skillet and add stuffing, mix well and combine the stuffing with the squash. Salt and pepper to taste. Pour into a greased casserole dish and bake 350 for 30 mts.Spiced Pear Cake

serves 6-8

3 firm ripe pears, peeled, cored and diced
Use anjou or comice

1 1/2 c. sugar
2 c. flour
1 1/2 t. baking soda
1 t. ground cinnamon
1/2 t. slat
2 eggs
3/4 c. veg. oil
2 t. vanilla extract
1 c. golden raisins
1/2 c. chopped pecans or walnuts

Place pears in large bowl with sugar, stir and set aside. for 15 mts. Preheat oven to 350 and grease a shallow 3-qt. baking dish.

In another bowl, sift flour, baking soda, cinnamon and salt. Then sift the flour mixture into the pears, add the eggs, oil, vanilla, raisins and nuts. Mix well til blended. Spread the batter evenly over the dish and bake 50-55 mts. til toothpick inserted in middle comes out clean. Remove from oven and let cool in the pan on a rack. Cut into 12 rectangles to serve.