LISA'S GUACAMOLE 2 ripe avocados, peeled 1/2 to 1 cup Salsa Lisa salt to taste Thoroughly mash avocados in a bowl with a fork. Gently fold in salsa to desired consistency. Salt to taste.   SALSA SIMMERED CHICKEN 2 bone-in chicken breasts 1 1/2 cups Salsa Lisa salt to taste Place chicken in a large saucepan and cover with water. Boil over medium high heat for 25 minutes. Remove from water and cool. Remove skin and bones; shred chicken into 1 inch strips. Mix chicken in heavy skillet with Salsa Lisa, salt, and about 1/4 cup water. Gently simmer for 15 minutes over low heat adding more water if mixture seems too dry. Uses: This chicken is wonderfully seasoned to use either hot or cold in burritos, tacos, enchiladas, salads, tossed with pasta or rice, or in combination with any of your favorite ingredients or recipes.   LISA'S CHEESY SALSA WITH CHILES 8 oz. cream cheese, softened 4.5 oz. can (about 1/2 cup) chopped green chiles, mild 1 cup Salsa Lisa 1 cup shredded cheddar cheese Thoroughly blend cream cheese with chiles, a hand blender works well. With a spoon, gently fold in Salsa Lisa and cheddar cheese until well mixed. Chill one hour before serving. Variations: For a smoky flavor add roasted red peppers and substitute a smoky cheddar. For a richer flavor add chopped scallions, cilantro or a colorful sweet or spicy pepper. Uses : A great dip for chips or veggies. Spread on tortillas with veggies or chicken and roll up a tasty Mexican wrap (or slice roll in 1/4 inches for a fun appetizer). At room temperature it becomes a creamy topping for enchiladas, quesadillas, burritos or baked potatoes.   SOUTHWESTERN STYLE PIZZA 1 large pre-baked pizza crust (10-12") olive oil 2 cups shredded mozzarella 2 cups shredded, cooked chicken (boiled or grilled works well) 2 cups Salsa Lisa salt and pepper to taste To assemble pizza: Brush crust with a thin layer of olive oil. Spread 1 cup mozzarella evenly over crust; top with chicken; salt and pepper to taste; spread the salsa evenly over the chicken; top with the remaining mozzarella. Bake according to pizza crust directions, usually at 450 degrees for 8 to 10 minutes. Vegetarian alternative: Instead of chicken, spread a layer of drained black beans on pizza. Add chopped red onion, sweet bell peppers, sliced olives, or your favorite topping for variation.   FESTIVE SALSA & TWO BEAN SALAD Try this colorful, healthy and hardy salad along with ribs, your favorite grilled meal, Cajun catfish or fried chicken. 1 cup dried white navy beans 1 cup dried black turtle beans 2 cups Salsa Lisa 1 1/2 cup cooked corn 4 tablespoons chopped cilantro salt and pepper to taste To cook beans: Rinse and clean beans and place in separate bowls; cover with boiling water and let stand 1 hour. Drain beans and place in separate pans, cover with water and bring to a boil; reduce heat and simmer until tender, about 30-45 minutes (test for doneness). Drain beans, rinse with cold water and pat dry. To make salad: In a large bowl combine beans with remaining ingredients, mixing gently. Refrigerate one hour before serving. About 8 servings.   RED BEANS & SALSA Serve over rice alongside your favorite Cajun meal, pork chops, roast chicken or spicy shrimp. A full-flavored side dish that makes a meal. 1 cup dried small red beans 2 cups chicken (or vegetable stock) 1 1/2 cups Salsa Lisa 5 strips bacon cut into 1 inch lengths (optional) 2 bay leaves 1 tablespoon Worcestershire sauce 1/2 teaspoon salt Place beans in medium size bowl and cover with boiling water, let stand for one hour. Preheat oven to 350 degrees. Combine stock, salsa, bay leaves, Worcestershire and salt in a heavy, ovenproof pot and bring to a boil. Drain the beans and add them and the bacon to the mixture. Cover and transfer to the oven. Bake until the beans are tender, about 1 1/2 hours. Let stand 10 minutes before serving. Makes four portions. SALSA LISA'S CHICKEN SALAD WITH SPICY PEANUT SAUCE 1/2 cup chunky peanut butter 1/2 to 1 cup water 1 1/2 cup Salsa Lisa 2 tablespoons orange juice 1 tablespoon soy sauce 1 tablespoon fresh ginger (or 1 teaspoon dried) 2 tablespoons minced fresh cilantro (plus more for garnish) 2 cups shredded, cooked chicken (boiled or grilled works well) shredded lettuce crisped rice noodles To make sauce: Combine first eight ingredients in a sauce pan. Start with 1/2 cup water and cook over low heat. Add more water, if needed, until a smooth sauce is produced. Remove from heat and set aside. To assemble salad: In a shallow bowl or serving platter, place a layer or crisped rice noodles (see package on how to crisp noodles) and then layer the lettuce on top. Cover with a layer of the chicken and cover with sauce. Top the salad with the reserved chopped cilantro. Variations: Use this flavorful sauce over your favorite pasta or Asian rice noodles; top with chicken and scallions. Add crushed red pepper for more spice. SALSA LISA'S SWEET MARMALADE 8 oz. cream cheese (1 package) 1/4 cup orange marmalade (reduced suger works well) 1 cup Salsa Lisa To make sauce: Combine marmalade and salsa in bowl; mix thoroughly. Pour over cream cheese and serve with crackers.