Linguine with Fresh Tomato Sauce

1 tablespoon olive oil
1 small onion, chopped
2 pounds ripe plum tomatoes or beefsteak tomatoes, peeled and coarsely chopped (preferably vine ripened)
½ teaspoon salt
3 tablespoons butter, cut into peaces or olive oil
2 tablespoons chopped fresh sage or ½ cup chopped fresh basil
1 package (16 ounces) linguine or penne

In nonstick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Add tomatoes and salt; heat to boiling over high heat. Reduce heat, cover and simmer, stirring and breaking up tomatoes with side of spoon, until sauce has thickened, 15 to 20 minutes. Stir in butter and sage.

Meanwhile, in large saucepan, cook pasta as label directs. Drain.

In a serving bowl toss pasta with sauce. Makes about 6 main-dish servings.

Chicken Enchilada Casserole

This is one of Pete's favorite meals

1 chicken cooked, boned, and cut into small pieces (use the pre-cooked chicken at the store)

½ lb grated mild cheese

1-4 oz can green chilies chopped (i like to buy the hot can)

1 can cream of chicken soup

1 can cream of celery soup

1 dozen corn tortillas

Chicken broth

2 Tbs onion

Mix chilies, soups, and onion in a sauce pan and heat slowly

Heat chicken broth and dip tortillas one at a time until soft

In a buttered pan layer tortillas, chicken pieces, soup sauce, and cheese.

Repeat 3 times

Bake covered at 300 for ½ hour

Chicken Salad

I just made this this week and it was easy and yummy!

Chicken Salad

2 Cooked chicken breasts dices
½ Cup chopped celery
½ Cup chopped red onion
½ Cup craisins
½ Cup chopped walnuts
Lemon juice
Celery salt
Salt & Pepper to taste
Large scoop of Mayo

Mix all ingredients together and serve with a baguette or on croissants