Sausage Fondue Ole2 (11 ounce) cans condensed Cheddar cheese soup1 cup beer1 (4 ounce) can chopped mild green chiles, drained1 1/2 pound Th?ringer or smoked bratwurst,    sliced into 1/2 inch pieces1/4 cup vegetable oilBlend soup, beer and chiles

Lemon Marinated Sirloin SteakYield: 6 servings1 pound steak, your choice of cuts1 teaspoon finely shredded lemon peel1/2 cup lemon juice1/3 cup cooking oil2 tablespoons sliced green onion4 teaspoons Splenda1 1/2 teaspoons salt1 teaspoon Worcestershire s

Rio Grande Meat Loaf6 servings1 (3 ounce) can mushrooms 1 1/2 pounds ground beef 1 egg, slightly beaten 1/3 cup Heinz Ketchup `n Onions 1/3 cup crushed tortilla chips 1/2 teaspoon garlic salt 1/8 teaspoon red pepperDash pepperDrain mushrooms, res

Basque Country Style Spaghetti1/2 pound thin spaghetti4 tablespoons butter4 tablespoons olive oil4 large garlic cloves, chopped20 medium shrimp, peeled and de veined1/4 teaspoon salt1/2 teaspoon black pepper3 tablespoons fresh parsley, minced1/4 cup fresh

Peanut Butter and Jelly Ice Cream Pie1/3 cup peanut butter 1/3 cup white Karo syrup2 cups Rice Krispies cereal 1 quart ice cream (any flavor desired) 1/2 cup jelly (your favorite)Mix peanut butter and Karo syrup. Stir in Rice Krispies cereal. Press onto bottom and

Potato Salad6 or 7 medium size potatoes1/4 cup vegetable oil 1/8 cup vinegar1/2 teaspoon granulated sugar 1 teaspoon prepared mustardOnions, dicedSliced stuffed olivesSweet relish or chopped dill picklesHard boiled eggsCommercial salad dressingB

Fajita Marinade2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to tasteHalve the skirt steaks lengthwise. Mix the remaining ingredients. Marina

Anasazi Tofu Enchiladas1 cup slightly pur?ed Anasazi beans1/2 cup cooked rice1/2 cup tofu, drained very well1/4 cup chopped green or red bell pepper1/4 cup chopped scallion1 cup grated Cheddar cheese1 cup grated Monterey jack cheese10 ounces enchilada saucebr

Quesadillas12 flour tortillas3/4 pound Monterey jack cheese, shredded1 tablespoon ground cumin3 (4 ounce) cans chopped green chiles3/4 cup pitted black olives, sliced1 medium red onion, choppedSour cream, if desiredLay out 6 tortillas, reserving 6.In