KING RANCH CHICKEN
INGREDIENTS 3 cups shredded chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 can original flavor Rotel tomatoes 1 8 oz bag of grated mexican cheese 1 10 oz can of chicken broth 1 pkg of corn tortillas (usually 12-15 in package)
TOOLS pot glass pan (approx 13x9) sharp knife can opener
INSTRUCTIONS Boil 2-3 chicken breasts for approx 30 minutes (until insides aren’t pink) While waiting, mix all of the canned liquid in large bowl and set aside Have chicken shredded into bite-sized pieces in another bowl Cut the corn tortillas into quarters (can cut all at once) Spray non-stick pan spray on dish Spread 1/3 of soupy mixture Take 1/3 of tortillas and dip in leftover broth you cooked chicken in Leave in for short time because otherwise they’ll fall apart Now spread them over dish Spread 1/3 chicken, 1/3 cheese Repeat again, liquid, tortillas, chicken, cheese Again until you have three layers Cook 1 hour at 350 degrees When done, let sit for 10 minutes Serve with salad or pinto beans
BLUEBERRY PIE
PASTRY 1 ½ cups flour ½ tsp salt ½ cup shortening 4-5 tbs cold water
BLUEBERRY PIE 2 ½ cups fresh blueberries 1 cup sugar ¼ flour 1/8 tsp salt 1 tbs lemon juice 2 tbs butter
INSTRUCTIONS Sift flour for pastry Combine ingredients in bowl Roll into two equal sized circles, both big enough to fill a 9 in pan Cut one of the circles into ½ in circles for a lattice top crust Place other pastry circle into pan Pour blueberries in pan Combine the rest of the pie ingredients into bowl, pour on blueberries Dot with butter Place pastry strips over pie filling, leaving equal space in between Weave other half of strips over and under, creating a lattice pattern Bake in oven at 450 degrees for 10 minutes Lower heat to 350 degrees and bake for another 30 minutes
Vegetable Soup
INGREDIENTS 1 lb carrots 1 1/2 lbs onions (3 med) 4 large stalks celery 2 large cloves garlic 1 lb green cabbage (1/2 small head) 3/4 lb green beans 1 1/4 lbs zucchini (3 med) 2 cans whole tomatoes in juice (28 oz each) 1 can (48-49 oz) chicken broth (6 cups) 6 cups water salt & pepper 2 bags (8 or 9 oz each) baby spinach leaves
INSTRUCTIONS 1. Slice carrots into 1/2 in rounds. Coarsely chop onions, slice celery. Coat 12 quart stockpot with Pam. Add carrots onions and celery to pot, over medium high heat. Crush garlic and put into pot Cook 8 minutes or until vegetables begin to soften, stirring occasionally. 2. Thinly slice cabbage - you should have 6 cups. Trim green beans and cut into thirds. Cut each zucchini lengthwise in half then slice crosswise into half moons Set vegetables aside seperatley. 3. When carrots are tender-crisp,add tomatoes with their liquid in saucepot Break up tomatoes with side of spoon. Add cabbage, green beans, chicken broth, water 1 tsp salt and 1/4 tsp pepper. Heat to boiling over high heat stirring occassionally 4. Reduce heat to low, cover and simmer for 10 minutes, stirring occassionally. Increase to high, stir in zucchini and spinach and heat to boiling. Reduce heat to low , cover and simmer for until all vegetables are tender (10 min) Cool slightly and serve. Full recipe makes 28 cups. Recipe has only 45 calories per cup.
French Onion Soup
INGREDIENTS 2 tbs butter 2-4 minced garlic gloves 2 large sweet or Vidalia onions, sliced 8 ounces of button or oyster mushrooms, sliced salt and pepper 8 cups of beef broth 1 tsp oregano splash of white wine 12 slices of provolone and/or mozzeralla cheese 12 tbs of parmesan 1 french bread loaf
TOOLS 6-quart pot oven-proof bowls baking sheet garlic press
INSTRUCTIONS Preheat oven to broil Mince garlic, slice mushrooms and onions Melt 2 tbs of butter in pot over med-heat Add garlic to pot, cook for 2 minutes Add onions to pot and saute for about 4 minutes Add mushrooms to pot and cook for about 5 minutes Pour beef broth into mixture, bring to a boil Add wine and oregano, let soup simmer for 30 minutes While soup simmers, slice french loaf into 1-inch slices Place slices on cookie sheet and toast on each side Ladle soup into bowls, leave enough room for bread Add bread, add two slices of cheese and sprinkle parmesan Place bowls into oven until cheese bubbles and browns slightly
Chocolate Banana Cake
INGREDIENTS 2 tbs unsalted butter, softened 2/3 cup granulated sugar 1/2 cup sour cream 1 large egg 3/4 cup mashed ripe bananas (about 2 medium bananas) pinch of vanilla powder (or 1 teaspoon vanilla extract) 1 cup flour 1/2 tsp baking soda 1/4 tsp salt
FOR FROSTING 2 tbs unsalted butter, softened 3/4 cup powdered (confectioner's) sugar, sifted 2 tbs unsweetened cocoa powder 1/4 cup plus one tablespoon heavy cream
INSTRUCTIONS Preheat oven to 350 degrees F. Lightly spray an 8x8 inch glass baking dish with cooking spray, then line with parchment paper,leaving an overhang on two opposite sides. In a medium sized bowl, cream together butter, sugar, sour cream, and egg. Add mashed bananas and vanilla and mix until well combined. Add flour, baking soda, and salt and mix until thoroughly blended. Pour batter into prepared pan. Bake for 20-25 minutes. Let cool completely on wire rack before frosting. To make the frosting, beat butter with an electric hand mixer for a few minutes, until smooth and creamy. Add powdered sugar, cocoa powder, and heavy cream, and beat for 3-4 minutes, until light and fluffy. Spread on cooled cake.