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2 cups heavy cream
1/4 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 egg whites, slightly beaten
1 baked pastry shell, 9-inch
1 recipe Whipped Cream Topping
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Heat cream in top of double boiler. Mix together the sugar, flour, and salt. Pour hot cream over mixture, stirring well. Return to the double boiler and cook until thickened, stirring constantly. Remove from heat, fold in egg whites, pour into pastry shell, and bake at 400° for 15 minutes. chill and cover with whipped cream topping.

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks2 tsp peanut oil3 medium carrots, julienned or coarsely grated2 medium red bell peppers, cut into 1/2 inch pieces1 small onion, quartered1/4 cup lime juice1/4 cup chili sauce3/4 cup chicken broth2 tsp cornstarch3/4 cup orange juice- salt and freshly ground black pepper, to taste- garnish: 1 mango finely diced, 4 scallions, chopped, 1/4 cup toasted peanuts, chopped

Instructions:
In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteeing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 Tbsp orange juice and mix into stir fry. Add remaining orange juice and bring to simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnishes separately to be sprinkled on top.

Ingredients
2
10-3/4-ounce cans
reduced-sodium condensed cream of chicken soup
1
10-ounce can
diced tomatoes with green chiles, undrained
3/4
cup
chopped green sweet pepper
1/2
cup
chopped onion
1-1/2
teaspoon
chili powder
1/4
teaspoon
black pepper
12
6- or 7-inch
corn tortillas, cut into thin, bite-size strips
3
cups
cubed cooked chicken*
1
8-ounce package (2 cups)
shredded cheddar cheese
Tomato slices (optional)
Sliced green onions (optional)

Preparation
Bake:45 minutesPrep:20 minutesStand:10 minutes
1
Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2
To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3
Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.
4
To Tote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, transport tomatoes and green onions in an insulated cooler with ice packs.
5
*Note: About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
6
For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.