GREEN ENCHILADA CHICKEN SOUP
2 1/2 # boneless chicken breasts, cubed
28 oz can green enchilada sauce
24 oz can chicken broth
1 cup cream
2 cups Monterrey jack cheese, shredded
4 oz cream cheese, cubed
4 oz green salsa
Salt and pepper
Fresh cilantro
Corn tortillas, cut into strips
In crock pot, add chicken, enchilada sauce and broth. Cook on low for 4 hours. 30 minutes before serving, add remaining ingredients and stir until cheese is melted. Serve in bowls, garnish with cilantro and tortilla chips.
CARROT BREAD
3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
3 cups flour
2 tsp baking powder
1 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
2 cups shredded carrots
1 cup chopped pecans
1 cup raisins (optional)
Beat eggs, oil, sugar, and vanilla. Add dry ingredients and combine. Add last 4 ingredients and stir. Pour into 2 oiled loaf pans. Bake at 350 for 1 hour or a toothpick is clean.
EASY FRUIT
COBBLER
1 stick butter
1 cup milk
1 cup sugar
1 cup flour
1 tsp baking powder
Dash salt
1 quart sweetened fruit ( peaches, strawberries, blackberries, cherries)
Melt butter in baking dish. Mix flour, sugar, baking powder, salt and milk. Pour batter on top of butter, cover with fruit; do not mix. Batter will rise to the top and absorb the flavor of the fruit.
Bake at 350 for 1 hour. Serve with whipped cream or ice cream.
SPICY CHICKEN SALAD
1 1/2 cup mayonnaise
1/2 cup buttermilk
2 tbls hot sauce
1 cup minced celery
3/4 cup grated yellow onion
1 tbls red pepper flakes
2 1/2 tsp salt
1 1/2 tsp black pepper
7 cups diced cooked chicken
Mix together until blended. Refrigerate.
GERMAN
CHOCOLATE PIE
1/3 cup brown sugar
1/3 cup coconut
1/3 cup chopped pecans
1/3 cup butter
1 baked pie shell
1 cup sugar
1/3 cup flour
Dash salt
2 cups milk
2 squares unsweetened chocolate
3 egg yolks
2 tbls butter
1 tsp vanilla
Whipped cream, pecans, coconut and shaved chocolate for garnish.
Place first 4 ingredients in sauce. Heat until melted. Pour into bottom of pie shell. Mix sugar, flour, salt, milk and chocolate in saucepan. Stir until boiling, cook for 3 minutes. Pour 1/2 half mixture into beaten yolks and stir for 2 minutes. Remove from heat and stir in vanilla and butter. Pour over pecan layer. Cool in refrigerator. Garnish with whipped cream, pecans, coconut and shaved chocolate.
POTATO BROCCOLI CHEESE SOUP
32 oz frozen broccoli, thawed
2 cut up potatoes
1 can cream of chicken
1 can cream of mushroom
1 chopped onion
2 tsp minced garlic
1 can chicken broth
1/4 stick butter
1 box Velveeta, cut into cubes
1 tsp flour
Salt and pepper to taste
Put all ingredients saucepan and cover. Simmer until potatoes are tender; 30 minutes.
