CHERRY PIE JELLO SALAD

1 can cherry pie filling
2 small boxes cherry jello
1 large can crushed pineapple
3/4 cup Coke

Drain the pineapple reserving the juice.  Add enough water to the pineapple juice to make one cup.  Bring to a boil and add jello.  Stir till dissolved.  Stir in pie filling and crushed pineapple.  Stir in Coke.  Refrigerate till set.

CHICKEN TORTILLA SOUP

1 1/4 c. frozen chicken strips
1 can Mexican-style diced tomatoes, undrained
1 can stewed tomatoes, undrained
1 can corn, drained
1 cup chunky salsa
2 cups water
1 cup tortilla chips, crushed
1/2 cup cheddar cheese, shredded

Combine both cans of tomatoes, corn, salsa and water in a large saucepan.  Cut chicken strips into pieces and add to the pan.  Bring soup to a boil over medium-high heat.  Reduce heat to low and simmer 10 minutes, stirring occasionally.

Ladle soup into individual bowls.  Top with tortilla chips and shredded cheese.

BEEF STEAK SOFT TACOS

1 1/2 lbs. boneless shoulder steaks, cut 3/4-inch thick
2/3 cup Italian salad dressing
2 tablespoons fresh cilantro, chopped
1 tablespoon chili power
12 small flour tortillas, warmed

Combine dressing, cilantro and chili powder in a resealable plastic bag; add steak. Refrigerate 6 hours or as long as overnight.

Preheat grill to medium.  Drain steaks, discarding marinade.  Grill steaks, uncovered and turning occasionally, 14-17 minutes for medium-rare to medium doneness.

Carve steak into thin slices; season with salt to taste.  Serve in tortillas with desired toppings, for example, shredded lettuce, diced tomato, sour cream and guacamole.

ITALIAN MEAT LOAF with FRESH BASIL AND PROVOLONE

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned bread crumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 oz.) shredded sharp provolone cheese
2 lg. egg whites
2 garlic cloves, minced
1 lb. ground round
Cooking spray
1/3 cup ketchup

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft.  Drain tomatoes and finely chop.

Preheat oven to 350^o. 

Combine ketchup, bread crumbs, onion, basil, cheese, egg whites, garlic,  and ground round in a large bowl.  Add tomatoes.  Shape meat mixture into a 9 x 5” loaf on a broiler pain coated with cooking spray.  Spread 1/3 cup ketchup over meat loaf.  Bake at 350^o for 1 hour or until thermometer registers 160^o.  Let stand 10 minutes before slicing.