Chicken Tortilla Soup

this is Alissa Rothschild's recipe and one of my FAVORITES

This isn't exact. I don't really have a recipe for it - I just throw it together. But, this should be really close.

1 Medium Onion - Chopped
1 28 oz Can Diced Tomatoes
8 Corn tortillas - Chopped
6 Cloves Garlic - Minced
1 bunch Cilantro - Chopped
6 Tablespoons oil
1 Tablespoons ground Cumin
1 1/2 Tablespoons ground Chili Powder
2 Bay Leafs
7 Cups Chicken Stock
1/2 Cup Sour Cream
1 Rotisserie Chicken - Shredded
Salt to taste
Cayenne Pepper to taste (a few dashes)

Heat Oil over Medium Heat
Add Onions, Cilantro, Garlic, Tortillas - Cook for a few Minutes
Add the Tomatoes- Bring to Boil
Add Chicken Stock, Cumin, Chili Powder, Bay Leaves - Bring to Boil
Add Salt, Cayenne Pepper
Reduce Heat and Simmer 30 min or so
Remove Bay Leaves
Add Sour Cream
Blend Soup with and Immersion Blender until Smooth
Add Shredded Chicken

Chicken Corn Soup

from Debbie Bird

3-4 chicken breast bone in
1 carton of chicken broth, I buy at Publix , I think it’s the Swanson brand
2 cans of creamed corn
2 cans of can sweet corn
big pkg Muellers wide dumpling noodles

Take chicken breast with the skin on them and boil them in water, salt and pepper . Boil until cooked and tender, I usually cook at least 1 hour on medium heat. You can add onion or celery to the broth for more flavor. I use celery seed.

Remove breast from broth to cool. Strain the broth to get rid of the floaty things. ( I don’t like those skin pieces).

I add 1 carton of the chicken broth .

Pull chicken from bones and add to the broth, (take the skin off). You can add more seasoning to your liking. I usually add more salt and pepper. Add cans of corn to the broth. I usually keep half the juice from 1 can of corn and put that in the broth.

Simmer over medium heat about 20 minutes. Bring mixture to boil and then add noodles. Stir, cover and when the noodles are tender the soup is done. Be sure to stir the soup when the noodles are in it, it does tend to stick and burn.

French Dip Sandwiches

This is a recipe a friend, Rebecca McKittrick, gave me and it is one of my FAVORITES

Roast
Beef Broth
pkg dry Italian seasoning packet
bread
cheese

It is so easy and so yummy. Get a good roast whatever size you like. Put it in the crock pot and cover with beef broth. Add a DRY Italian seasoning packet and let cook all day. Shred the beef and put on a bun. It is good to melt (broil) some cheese on the top. You can also add onions and peperoncinis to the broth mixture when cooking for a little spicier. I prefer without. ENJOY!!

California Chicken

given by Jennifer Wadsworth

4-6 boneless chicken breast
1 8 oz. cream cheese
1/2 cup - 1 cup white wine
1 pkg dry Italian dressing mix
1/4 -1/2 stick margarine (melted)
1 can cream of chicken soup

Put chicken in crock pot. (Cut the breasts in half first) Mix other ingredients and pour on top of chicken. Cook all day on low or four hours on high, then turn it on low.
Serve with egg noodles or with rice.

Three Recipes for Thanksgiving

recipes from my Aunt Kathy Freeman

Layered Cranberry Dessert
2 packages (3 oz. each) cranberry gelatin
1-1/2 cups boiling water
1 can (16 oz.) whole berry cranberry sauce
1-1/2 cups cold water
1-1/2 cups graham cracker crumbs
1/2 cup sugar, divided 1/2 cup butter, melted
1 package (8 oz,) cream cheese (softened)
1 carton (16 oz.) frozen whipped topping, thawed, divided
1 can (15 oz.) mandarin oranges, drained

1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and cold water until blended.
3. Refrigerate for 45 minutes or until partially set.
4. Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter.
5. Press into an ungreased 13 x 9 x 2 inch dish.
6. Refrigerate until set.
7. In a small mixing bowl, beat cream cheese and the remaining sugar until smooth.
8. Fold in half of the whipped topping.
9. Spread over the crust.
10. Fold the oranges into the gelatin mixture; spoon over the cream cheese layer.
11. Refrigerate for 4 hours or until firm.



Cornbread Dressing
1 stick margarine
6 cornbread muffins
1 pkg. Pepperidge Farms cornbread stuffing
3 hard boiled eggs, cut up
3 stalks celery
1/2 small onion
Salt and pepper to taste
1/4 teaspoon poultry seasoning
2 cans chicken broth

1. Chop up celery and onion.
2. Cook with margarine and chicken broth until tender.
3. Mix all of the other ingredients in a large rectangular dish.
4. Add the celery, onion, and broth mixture.
5. If necessary add enough water to make the dressing real moist.
6. Cook in the oven at 350 degrees for 1 hour.




Green Gelatin
1 8 oz. pkg. Philadelphia Cream Cheese
2 pkgs. Gello lime jello (don't get Royal)
1 large can crushed pineapple (or 2 small)

1. Let Philadelphia Cream Cheese soften.
2. Make jello using 1 cup less water than the jello recipe calls for.
3. Let the jello begin to congeal.
4. Before it has congealed completely, add cheese & pineapple mix.
5. Refrigerate.

Pizza Cassarole

Pizza Casserole
given by Amy Maddox

2 tubes refrigerated biscuits ( I buy the cheap pack of four and save the other two to make again in a few weeks)
1 jar pizza sauce
2 cups cheese
any ingredients you want in your pizza I usually do sausage and pepperoni

1. cook extra ingredients you make want...ground meat, sausage
2. cut biscuits into four quarters and place into bowl
3. mix biscuits, sauce and ingredients together in bowl
4. Add bowl mixture to casserole dish
5. Bake at 350 for twenty minutes
6. Take out and add cheese to top and cook for another 10 minutes

Angel Chicken Pasta

from Lindsey Price

I usually double the sauce and serve it with garlic bread. It is great to dip the bread in the sauce. Delicious!!

INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta , about 5 minutes. Drain. Serve chicken and sauce over pasta.

Taco Soup

from Stacey Wright

you will need:
2 lbs ground beef
1 onion diced
2 packets hidden valley ranch mix
2 packts taco seasoning
2 cans black beans - do not drain
2 cans (11oz ea.) white shoepeg corn, drained
2 cups water1 can pinto beans, drained
1 14oz. can diced tomatoes - do not drain
1 can original rotel - do not drain
sour cream and cheese to top it with

*brown meat and onions and drain grease. mix cooked meat mixture with all above ingredients in a crock pot. simmer for 6-7 hours on low. top wit sour cream and cheese.