2 skinless, boneless chicken breasts
1/2 teaspoons olive oil
1/2 teaspoons minced garlic
1/4 teaspoons ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 Tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup chredded Monterey Jack cheese (optional)
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20-30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Notes: I use Better than Bouillon instead of water, and sometimes substitute some V8 juice for some of the water. Ortega thick and chunky salsa is really good in this recipes. I also like the Tostito Bite Size Gold tortilla chips - they are a thick chip that holds up well in the soup.
2 1/2 pounds boiling potatoes
1/4 pound butter
1 pint light cream
plain bread crumbs
salt and pepper to taste
Peel and boil potatoes. Cool in fridge overnight. Chop and put in saucepan with thick bottom. Add salt, pepper, butter and cream. Mix and cooke over low heat sitrring gently every 5 to 10 minutes until sauce has thickened. Place potatoe mixture in sasserole. Sprinkle with bread crumbs and cheese and melted butter. Bake at 375° until brown. Serves 6-8.
1 pound beef stew meat
salt, pepper, flour
3 Tablespoons lard
2 medium onions, chopped
1 3/4 cup water
1 can condensed tomato soup
1 small bay leaf
2 whole cloves
1 stalk celery, sliced
4 carrots, sliced
3 medium potatoes
1 cup canned peas (8 oz can) - optional
Cut meat into 1-inch cubesl sprinkle with salt and pepper and dredge with flour. Melt lard in skillet and in it brown meat thoroughly. Transfer meat to a 2 quart casserole. Lightly brown chopped onion and add to meat. Heat water with tommato soup and pour over meat. Add seasonings and sliced celery. Cover and bake in a slow oven (325°F) for 1 1/2 hours, or until meat is nearly tender. Add sliced carrots, potates cut in eighths and peas; sprinkle with salt and pepper and mix in with beef and gravy. Cover and continue baking for 45 minutes. Serves 4.
1 pot of tea, steeped, with 3 tea bags
6 oz. can frozen lemonade, thawed slightly
3 oz. cold water
1/4 cup sugar
Place lemonade, water, and sugar in a large bowl. When tea is steeped fairly strong, pour over lemonade mixture. Cool and pout into a pitcher and chill. If tea tastes too strong, add a little more water.
1 cup sugar
4 cup flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup raisins (optional)
2 cups buttermilk
3 Tablespoons melted butter
Sifted dry ingredients. Toss with raisins. Beat in eggs, buttermilk, and butter. Turn batter into 2 greased loaf pans. Bake at 375° about 40 minutes.
Peel and devein shrimp, set aside. (To make it easier to eat, I do remove the tail.) Melt butter in saucepan. Saute onion until tender. Add celery, bell pepper, and garlic. Cook 2 minutes. Add tomatoes, thyme, bay leaf, lemon rind, tabasco, salt and pepper. Simmer 10 minutes uncovered. Add shrimp. Cover and cook another 3-4 minutes. Remove from heat and add parsley, lemon juice and more tabasco if desired. Serve over rice.
I have successfully frozen this as well.
In large bowl, combine the mayo, onion, eggs, worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crab meat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 T. of the butter in 2 T. of the oil. When the foam subsides, add half the crab cakes and cooke over moderate heat until golden and crisp, 2-3 minutes per side. Drain the crab cakeson paper towels, them keep warm in a low oven. Repeat with the remaining 1 T. of butter and 2 T. of oil and cook the remaining crab cakes. Serve with lemon wedges.
Crush cookies. Combine crumbs and melted butter. Press into a spring form pan. Gradually add creme de menthe to marshmallow cream. Fold in whipped cream. Pour over crumbs in pan. Sprinkle remaining crumbs over top. Set in freezer for several hours. Remove just before serving.
Heat oil in large saucepan. Saute onions, green pepper and garlic until tender. Add chicken, ham and sausage. Cook 5 minutes. Add remaining ingredients. Mix well. Bring to a boil. Cover and reduce heat. Cook approximately 20-25 minutes or until rice is done and liquid is absorbed.
In 8 quart dutch oven, prepare ziti as label directs; drain. Set aside. In same dutch oven over medium-high heat, cook ground beef until well browned, about 10 minutes, stirring occasionally. Remove dutch oven from heat; stir in ricotta, next 5 ingredients and half of the spaghetti sauce until well mixed. Add ziti and toss gently to coat well. Spoon mixture into 13 x 9 baking pan; pour remaining spaghetti sauce evenly over ziti mixture; sprinkle with mozzarella cheese. Bake at 350 F for 20 minutes or until hot and bubbly.
Cook, but don't brown, ground beef. Add remaining ingredients and simmer at least 2 hours.
Peel and devein shrimp; set aside. Melt butter in saucepan. Saute onion until tender. Add celery, bell pepper, and garlic. Cook 2 minutes. Add tomatoes, thyme, bay leaf, lemon rind, tabasco, salt and pepper. Simmer 10 minutes uncovered. Add shrimp. Cover and cook another 3 or 4 minutes. Remove from heat and add parsely, lemon juice and more tabsco if desired. Serve over rice.
Preheat oven to 425 F.
Preheat a large skillet over medium high heat. Add 2 T. EVOO to the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes and taco sauce. Add black beans and corn. Heat mixture through, 2 to 3 minutes, then season with salt, to your taste.
Coat a shallow baking dish with remaining EVOO. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5 quart) slow cooer. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Put onions and potatoes in the bottom of the crockpot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours, or on high for 4-5 hours.
Cut chicken breasts into large chunks.
Place the chicken breasts, soup and rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
Remove excess fat from pork. Place pork in a 3 1/2 to 6 quart crockport; arrange onion on top. Mix remaining ingredients pour over pork.
Cover and cook on low fr 10-12 hours or high for 5-6 hours or until pork is very tender.
Remove pork place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Pil filling onto buns.