• Arlene's Mexican Chicken 2 chickens 2 slices thick, lean bacon 3 cloves garlic 3 tsp. chili powder 2 large onions 1 c. tomato paste 1 1/2 tsp. sugar 3 T. chopped parsley 1 tsp. salt 1/2 c. sherry 1-2 T. cornstarch

Cover and simmer (about 45 min, or until done) in water the chickens, into which have been inserted the bacon slices smeared with 1 clove of minced garlic and 1 tsp. of chili powder, rolled and fastened with toothpicks. Cool and remove meat from bones. Boil bones in sauce made with remaining ingredients for another 30 min. Strain sauce and thicken with cornstarch. Add chicken and serve with cheese rice.

• Cheese Rice 2 1/2 c. boiled rice 1/2 lb. sharp cheddar cheese, grated 1/2 stick butter or margarine

Toss ingredients together and press into 10" ring mold. Reheat in pan of boiling water at 350 degrees for 15-20 minutes. Unmold onto serving plate and fill with Mexican Chicken.