STRAWBERRY RHUBARB PIE
2 cups diced rhubarb  1 pkg.[3oz]strawberry gelatin
1 cup water                 1 pkg.[4serving size] vanilla pudding mix
1/4 cup sugar              1 pint strawberries,hulled and halved
                                   1 baked 9" pie shell,cooled

Combine rhubarb,water & sugar in saucepan. Bring to boil, reduce heat and simmer 5 minutes.  Stir in gelatin and pudding mix.  Blend well & bring to boil over high heat, stirring constantly.  Remove from heat & stir in strawberries.  Cool 5 minutes, then pour into pie shell.  Chill until set, about 3 or 4 hours. Garnish with Cool Whip if desired..  [Sugar-free pudding & gelatin may be substituted.]
                Recipe provided by Billie Townsend of Dayton NV, USA

                                       TACOS
1 dozen prepared taco shells,  6" diameter, heated
1-1/2 lb ground beef, season w/taco seasoning saute & drain off fat.
2 cups shredded lettuce           1 cup sliced olives
2 cups diced tomatoes             1 cup grated Monterey Jack/Cheddar

1 cup chopped onion               Taco sauce               1 pint sour cream
Place tacos on warm plate.  Place beef, lettuce, tomato, onion, olives, cheese, taco sauce & sour cream in small bowls & allow guests to assemble tacos to taste,lining each shell w/2 or so tbsps. ground beef, shredded lettuce, diced tomatoes, chopped onion, sliced olives, grated cheese, sprinkle w/taco sauce, top w/sour cream.  Serve with iced beverage.  Dessert:  Frozen yogurt topped w/fruit in season. 

                                  CALDEIRADA
3-1/2 lbs of a variety of fresh fish (swordfish, monkfish,ray, flounder, eel etc.)
3 large onions, sliced                                      1 sprig parsley
1 lb. ripe tomatoes, quartered                         1 green pepper, sliced
3 cloves garlic, minced                                    1/2 c. white wine
1/2 c. olive oil                                                   1 lb. potatoes, peeled and sliced
                 Bay leaf, black pepper, red pepper sauce, salt, nutmeg to taste.

Rinse the fish well.  Cut into 2 by 2 inch segments, & season with salt.  Arrange in a heavy pot:  A layer each of onion, green pepper, tomato, potato, garlic, bay leaf, parsley & fish.  Sprinkle with olive oil,and seasonings.  Add another layer of onion, green pepper, tomato, potato, garlic, parsley & fish & sprinkle with olive oil, and season.  Continue layering, topping with tomatoes & onion.  Add wine.  Cover& stew over low-medium heat, shaking pan gently from time to time to blend flavors, until fish is cooked through.     Serve with crusty bread and red wine.  Bom Apetit!!!!!!                                                                                                                                               
                                   Adapted from a recipe provided by José Manuel Alves

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