New Years Treats

3 whole chicken breasts, split, skinned and boned (1 to 1 1/2 pounds) 6 ounces sliced low-sodium Swiss cheese
10 ounces fresh asparagus (about 18 stalks)
2 tablespoons olive oil
1 1/2 cup no-salt-added vegetable juice
White wine (optional)
1/4 cup onion, chopped
1 medium clove garlic, minced, to taste
2 tablespoons lemon juice
1/8 teaspoon grated lemon peel
1 tablespoon cornstarch

With meat mallet or dull edge of French knife, pound chicken breasts to 1/8-inch thickness. On each chicken breast, place one slice of cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks. In 10-inch skillet over medium heat, in hot oil, cook roll-ups until browned on all sides. Stir in 1 1/4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking.

In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally. Makes 6 servings.

Holiday Party Dip

2-cups sour cream
1 package onion soup mix
1/4 cup cucumber, finely diced
1/4 cup green pepper, finely diced
1/3 cup pimiento, finely diced

Blend ingredients together and chill for at least one hour before serving. Serve with crackers, raw vegetables or chips.

__La Mansion del Rio Hotel's Bar Olives

La Mansion del Rio is an old hotel on the San Antonio River. You can adjust the amount of heat by using a scant__ 1/4 teaspoon of cayenne pepper.
1 bottle large pimiento stuffed green olives, 7 ounces, about walnut size
1 tablespoon chopped fresh rosemary, about 2 sprigs

1 teaspoon dried granulated garlic

1/2 teaspoon cayenne or to taste

1/2 teaspoon finely ground black pepper

Olive oil as needed

Drain liquid from olives, rinse them in fresh water and drain again. Wash and dry the jar and put the olives back in. Add rosemary, garlic, cayenne and black pepper then fill the bottle with olive oil. Replace the lid, then shake the bottle to mix the ingredients. Allow the olives to marinate for about two days, shaking the jar periodically.

It's not necessary to refrigerate the olives if they are consumed within a few days. For extended storage, keep them in the refrigerator.

Have a wonderful week, and until next time, happy cooking.

Sausage Bacon Bites

3/4 pound sliced Bacon
2 packages (8 ounces each)Brown-and-serve sausage links

I use little smokies in mine
1/2 cup plus 2 tablespoons packed brown sugar divided, I use splenda brown sugar

Cut Bacon strips widthwise in half:cut sausage links in half.Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Wrap a piece of sausage. Secure each with a toothpick. Place in a foil-lined 15-in,10-in.x.1-in. baking pans.Cover wrapped sausages and refrigerate for 4 hours or overnight.

Sprinkle sausages with 1 tablespoon brown sugar. Bake at 350 for35=40minutes or until bacon is crisp.