Sweet and Sour Baked Chicken

1(3lb) broiler-fryer cut up
1/2 cup chopped onions
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped carrots
1/4 cup butter
3/4 cup ketchup
1 cup pineapple juice
2 tablespoons vinegar
1/4 cup firmly packed brown sugar
'1 tablespoon soy sauce
1/2 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon pepper
dash ground red pepper
dash ground ginger
1 cup pineapple chunks

Preheat oven to 400. In medium skillet, cook onion, green pepper, and carrots in butter for 5 minutes, stirring. Stir in ketchup, pineapple juice, vinegar, sugar, soy sauce, garlic salt, salt, peppers, and ginger. Cook, stirring constantly, until mixture boils. Add pineapple chunks. Arrange chicken pieces skin side up in a 9x13 baking pan. Pout sauce all over. Bake covered for 45 minutes. Uncover and bake 30 minutes or longer until tender or chicken tests done.

This recipe comes from Christy Escobedo. She is a great cook and is always trying new recipes. She says... I just made this for dinner and it was sooo good! A nice change from teriyaki, but you still get the tender, falling off the bone texture you want.

Seafood Pico de Gallo

1 pkg. Imitation crab, chopped
1 pkg. Small cooked, peeled Shrimp
5-6 Roma Tomatoes, diced
1/2 lg. Onion, fine chopped
1 Serrano or Jalapeño Pepper, fine chopped
1 sm. bunch Cilantro, chopped
Lemon juice approx 1 Tb.
Salt, Pepper, Garlic

Chop all ingredients except shrimp. Combine all vegetables and add seasoning to taste. Then fold in crab and shrimp. Chill until ready to serve. I like to let it chill overnight(if you have time), the flavors are better. Serve with corn chips for dipping or on tostadas (can garnish with slices of avocado and Sour Cream).

This is my Dad's favorite! Of course he loves anything seafood, me too!!! It's a great summer time potluck dish, but I've also served it at New years, It's a hit every time! Enjoy

Spinach Dip

1 envelope KNORR Vegetable Soup mix
1 8oz container Sour Cream
1 c. Best Foods Mayonnaise (I ONLY use Best Foods, it's the best!)
1 sm. can Water Chestnuts, fine chop
3 green onions, fine chop entire stocks.
1/2 med Red Bell pepper, fine chop
2 box frozen chopped spinach, thawed (I don't drain juice)

Mix all ingredients in bowl, cover and refrigerate overnight. Serve with chunks of bread or your favorite cracker. I also like it with Multi grain corn chips. YUM!!

This is always a hit at any potluck or family function! Someone always asks me for the recipe. I just fallow the direction on the back but I do like to add the Red Bell Pepper and double the spinach. This is a tradition at our Christmas Open House!