Chhiwate

2 1/2 lb Frying chicken cut up

4 c Water

1 ea Medium carrot, sliced

1 ea Medium stalk celery, sliced

1/2 c Barley

2 ts Chicken bouillon

2 ts Salt

1/4 ts Pepper

1 ea Bay leaf

1 1/2 c Sliced leeks, with topps

Heat all ingredients except leeks to boiling in Dutch oven.
Reduce heat.
Cover and simmer 30 minutes.
Add leeks.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
chicken are done, about 15 minutes.
Remove chicken from broth and
cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces.
Skim fat from both.
Remove bay leaf.
Add chicken to
broth.
Heat until hot, about 5 minutes.

6 sm Tomatoes

1/2 bn Parsley, chopped

1/2 ea Hot green chili, chopped

1 1/2 ts Olive oil

2 tb Lemon juice

1 pn Salt & pepper

1 pn Cayenne

Quarter the tomatoes.
Mix parsley & chili with the tomatoes
& chill.
Combine the remaining ingredients & set aside to
rest.
Just before serving, mix the salad dressing with the
salad.

2 T Chopped Onion

1/2 t Butter Or Margarine

1/4 c American Cheese Spread

1 ea Small Tomato *

1 T Green Chili Peppers **

1 x Dash Hot Pepper Sauce (Opt.)

1 x Tortilla Or Corn Chips

* Tomato should be peeled, seeded and chopped.
** Green Chili
Peppers should be chopped canned Green Chili Peppers.
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In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till
the onion is tender but not brown.
Stir in the American cheese
spread.
Micro-cook, uncovered, on 100% power about 1 minute or till
the cheese spread is melted, stirring occasionally.
Stir in chopped
tomato, green chili peppers, and bottled hot pepper sauce, if
desired.
Micro-cook the cheese mixture, uncovered, on 100% power
for 20 to 40 seconds more or till the cheese mixture is heated
through.
Serve immediately with tortilla or corn chips.
Makes about
1/2 cup of dip.