KINGRNCH.TXT                                                     D-16

               KING RANCH CHICKEN

  1 chicken (3# or more)              12 corn tortillas torn in 2 inch
  2 cups grated cheddar cheese           pieces or 12 oz tortilla chips
  2 cans rotel chopped tomatoes       4 cans mushroom soup
  Note: I generally use a hen and the tortillas make it more moist.

 1. Put chicken in a pot with enough water to cover, salt if desired,
    cover and simmer until well done.  Remove and cool.  Shred the meat.

 2. Preheat oven to 350 degrees.

 3. In a large bowl, mix soup and rotel

 4. In a buttered 9x13 baking dish, layer 1/3 of the chips (tortillas),
    1/3 of the chicken, 1/3 of the cheese, and 1/3 of the soup mix.
    Repeat layers.

 5. Bake 1 hour.  Can be served with sliced black olive, chopped tomato,
    and shredded lettuce.

 LEMNFISH.TXT

                        LEMONY FISH FILLETS

  1 Tbs worchestershire sauce        1 1/2 tsp lemon juice
  1/2 lb fish fillets                salt and pepper
  1/4 cup fine dry bread crumbs

 1. Combine lemon juice and worchestershire.

 2. Cut fish into serving size pieces.  Dip in lemon juice mix, season
    with salt and pepper, and dip in bread crumbs.

 3. Place in greased shallow pan and bake at 400 degrees for about
    15 minutes.  Serves 2.

 SLOWSTEW.TXT

                          SLOW COOKED STEW                  (Sherry)

  2 lbs stew beef cut in cubes       4 ribs celery
  1 lb carrots, sliced or 1 lb       1 large onion, chopped
    baby carrots as is               1 jar (6 - 8 oz) button mushrooms
  2 tsp salt                         1/2 tsp pepper
  3 Tbs minute tapioca               1 cup tomato juice (regular not
  1 cup water                          low salt)

 1. Combine all ingredients in a covered casserole or crock pot.

 2. Bake casserole for 4 hours at 275 degrees or cook 8 - 10 hours in