Bacon Avocado Potato Salad Recipe

   6      medium        boiling potatoes
   2                    avocados -- cubed
   8      slices        bacon
     1/2  cup           chopped onions -- chopped
   1      tablespoon    fresh lime juice
     1/2  cup           white wine
     1/4  cup           cider vinegar
                        salt
                        black pepper
                        paprika
     1/4  teaspoon      mustard powder
   2      tablespoons   fresh parsley -- chopped
   1      tablespoon    fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

BAJA CHICKEN PASTA SALAD

     3/4  pound         Chicken Breast -- *
   6      ounces        Dried Mixed Fruit -- **
   1      cup           Ring Macaroni Or Orzo -- Raw
   1      cup           Jicama -- Cubed
   2                    Green Onions/Tops -- Sliced
     1/2  cup           Mayonnaise Or Salad Dressing
   2      tablespoons   Sour Cream Or Plain Yogurt
   1      teaspoon      Red Chiles -- Ground
     1/4  teaspoon      Salt

*      The chicken breast should be boneless, skinless and weigh about 3/4
**     You should use 1 6-oz package of diced mixed fruit. 

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven.  Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes.  Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil.  Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.  Rinse with cold water and drain again.  Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions.  Mix the remaining ingredients and toss with the chicken mixture.  Cover and refrigerate until chilled, at least 2 hours.