Chicken and corn chili

3 tablespoons cooking oil

2 large onions, diced

1 cup green onions, minced

2 cloves garlic minced

2 pounds chicken, cubed

1 teaspoon salt, optional

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 can tomato sauce

1 can tomato paste

1 can stewed tomatoes

1 can whole kernel corn, drained

Saute onions, green onions and garlic in oil. Add chicken and cook 10 to 15 minutes. Add all remaining ingredients. Simmer about 30 to 45 minutes or until chicken is tender, stirring occasionally.

Serves 6-8.

Chicken salad 1

1 fryer

2 hard boiled eggs

2 stalks celery, chopped

Hellman's mayonnaise

Durkee's dressing

Chopped green stuffed olives

Chopped sweet pickle

Salt and pepper to taste

Cook fryer with onions and celery, debone and cut in small pieces. Add eggs, celery, chopped olives and sweet pickles. Mix with mayonnaise and a small amount of Durkee's dressing. Top with paprika.

Servings: 12.

Patio pork chops

4 pork chops

4 carrots, cubed.

4 medium red potatoes, each quarted

4 medium sweet potatoes

2 purple onion, diced

Salt, to taste

Pepper, to taste

Preheat oven to 350 F.

Use 4 pieces foil large enough to cover all ingredients. Place carrots, potatoes and onions in each of foil lengths. Place one chop on each and season to taste. Wrap each to cover. Bake in oven for 1 hour. If desired, you can uncover only the chops and brown for about 15 minutes. Serve in foil with salad and hot rolls.

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."