• 2 quarts (8 cups) chicken (chopped into 1'' x 1'' pieces)
• 20 ounces water chestnuts (drained and chopped)
• 2 lbs grapes
• 2 cups chopped celery
• 1-3 cups slivered almonds
• 3 cups mayo-- Real
• 1 TBS curry powder
• 2 TBS shoyu (soy sauce)
• 2 TBS lemon juice

Mix ingredients together in a large bowl. Cover with saran-wrap. Refrigerate three hours to give the flavors a chance to meld. For best results cut grapes in half so juices seep out and refrigerate salad mix for an entire day.

• 1 pkg cream cheese (8 oz)
• 1 can bean dip (look in chips section) or you can use a can of refried beans.
• 2 drops Tabasco
• 1 small sour cream (about 8 oz.)
• 1/2 package taco seasoning mix (look in spice section)
• 2/3 cup green onions
• 1/2 cup Monterey jack cheese 1/2 cup cheddar cheese.

Bake at 350 degrees until bubbly. Let cool a little before serving. Serve warm. Garnish with some cheese and green onions just before serving.

• 1 Box yellow cake mix*
• 3/4 c. vegetable oil (Canola is the best)
• 4 eggs
• 3/4 cup hot water
• 1-2 small boxes of lemon Jell-O

*Note on cake mix: Get the kind of mix that uses oil-- not butter. Do not follow ingredient directions on the box-- use only the ingredients in this recipe.

Pre-heat oven to 350 degrees. Dissolve Jell-O in HOT water and let it cool. Mix the cake mix, oil, cooled Jell-O and eggs together. Beat for two minutes or until light and fluffy.

Butter and flour a 9 x 13-inch pan. Place in preheated 350 degree oven. Cook until center pops back instantly when pressed, or if an inserted toothpick comes out clean. Poke holes in the top of the hot cake and pour on the glaze.

• 2 cups powdered sugar
• 1/2 cup lemon juice (approx. two lemons)
• grated rind of the two lemons

Grate lemon skin with a cheese grater into bowl. Don't shave down to the white part of the lemon or it will taste bitter. Mix the lemon rinds, powdered sugar and lemon juice together. Then, pour over entire cake.