1 can (2 cups) crushed pineapple
1 package lime gelatin
1 Tbs. Lemon juice (optional)
1 cup whipping cream
1 cup American cheese, grated
1/2 cup chopped pecans

Empty entire can pineapple into saucepan and bring to boiling. Stir well so entire amount is hot. Add the package of lime gelatin and remove from heat. Stir until dissolved. Lemon juice added if desired. Pour into bowl and let chill in refrigerator until partially set. Fold in 1 cup of whipped cream and 1 cup of grated cheese. Add pecans.
Pour into serving bowl and let chill in refrigerator several hours or overnight.

3 cups chopped cooked chicken
1 1\2 cups celery slices
1 cup (4 oz) shredded cheddar cheese
1 Tbs. Chopped onion
1 Tbs. Lemon juice
1 1\2 tsp. Salt
dash pepper
mayonnaise
tomato slices
1 1\2 cups crushed potato chips

Combine chicken, celery, l\2 cup cheese, onion, lemon juice, seasonings, and enough mayonnaise to moisten; mix lightly. Spoon into 1 1\2 qt casserole dish; top with tomatoes. Bake at 350 degrees for 35 minutes. Top with combined remaining cheese and chips; continue baking until cheese is melted.

4 boneless or bone-in chops, about 1-1/4 inches thick
1 chipotle chile, canned in adobo,* chopped OR 1 dried chipotle chile, rehydrated**
and minced.***
2 teaspoons oregano
2 crushed garlic cloves
1/4 cup vegetable oil
2/3 cup lime juice
1 tablespoon chopped cilantro
1/2 teaspoon salt

Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour ever chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately.

*Save one tablespoon adobo sauce for Pinto Beans with Bacon, if desired.
**To rehydrate, cover chile with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit.
*** Always wear rubber gloves when handling hot chiles.