TOWBOAT TOMATO KETCHUP

2 (#303) cans tomatoes
1 lg. onion, chopped
1 lg. bell pepper, chopped
2 c. sugar
½ tsp. salt
1½ Tbs. pickle spices
Vinegar to cover

Combine all ingredients and cook on medium heat until thick. Put in a quart jar; ready to serve.

MEXICAN CASSEROLE (PIE)

2½ lb. chicken, stewed and boned
1 bag Doritos
½ c. chopped bell peppers
1 med. onion, chopped
1 Tbs. chili powder
1 Tbs. garlic powder
1 c. grated cheese
1 can cream of mushroom soup
2 cans cream of chicken soup
1 can Rotel tomatoes
1 tsp. paprika

Grease a large casserole dish; line bottom with Doritos, which have been dipped in the chicken broth. Put a layer of bite-size cut-up chicken; add onion and bell pepper. Cover with cheese (to make it healthier you might want to use less cheese). Add chili powder and garlic powder. Pour on soups and Rotel tomatoes; top with more cheese and paprika. Bake at 350°F. for 45 minutes. CHOCOLATE MERINGUE PIE

2 c. sugar
2 Tbs. flour
Dash of ...