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«» RUKHSANA«» (<>_<>)Made in India (<>_<>)

A One Group Feb 23, 2011

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(<>_<>)Made in India (<>_<>)

There was a Japanese who went to India for sightseeing. On the last day, he hired a cab and told the driver to drive to the Airport.

During the journey, a Honda drove past the taxi. Thereupon, the man leaned out of the window excitedly and yelled, "Honda, very fast! Made in Japan !!!.

After a while, a Toyota sped past the taxi and again the Japanese man leaned out of the window and yelled, "Toyota, very fast! Made in Japan!"

And then a Mitsubishi sped past the taxi. For the third time, the Japanese leaned out of the window and yelled, "Mitsubishi, very fast! Made in Japan!"

The driver was a little angry, but he kept quiet. And this went on for quite a number of cars.

Finally, the taxi came to the airport. The fare was 1175 rupees. !!!!The Japanese exclaimed, "What's so expensive!"

There upon, the driver yelled back, "Meter, Made in India VERY VERY FAST !!!!!

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«» RUKHSANA«» (<>_<>) khana -khazana - Cheesy Chicken-Tortilla Lasagna (<>_<>)

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(<

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Cheesy Chicken-Tortilla Lasagna

Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole

Prep Time:-40 Minutes

Total Time 1:25 Hr:Mins

Makes 8 servings

1	can (10 oz) Old El Paso® enchilada sauce
2	cups chopped plum (Roma) tomatoes (about 4 medium)
2	cups cubed cooked chicken
8	medium green onions, finely chopped (1/2 cup)
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup Southwest ranch veggie dip (from 16-oz container)
8	corn tortillas (6 inch), cut in half
1 1/2	cups shredded Mexican cheese blend (6 oz)
1/4	cup sliced ripe olives
2	tablespoons chopped fresh cilantro

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

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