Chicken 'n Chips & Bananas ‘n Cream Bundt Cake

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Chicken ‘n Chips
Makes 5 servings

1 can cream of chicken soup undiluted
1 cup sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
1 2 1/4-ounce can olives
3 cups cubed boneless skinless chicken breast halves cooked (or use canned chicken - the big Kirkland
cans from Costco are great!)
2 cups shredded Mexican cheese
4 cups broken tortilla chips

1. In a bowl, combine the soup, sour cream, taco sauce, chilies and olives.

2. In an ungreased shallow 2 quart baking dish, layer half of the chicken, soup mixture, cheese and tortilla
chips.  Repeat layers.

3. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.

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Bananas ‘n Cream Bundt Cake
Makes 14 servings

1/3 cup shortening
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups mashed ripe bananas (about 3 medium)
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup chopped walnuts
Confectioners' sugar

1. In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each
addition. Blend in vanilla. Add bananas and mix well.

2. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour
cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan.

3. Bake at 350° for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire
rack to cool completely. Dust with confectioners' sugar before serving.

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