White Chili

2 cans chicken broth
2 cans great northern beans
2 cans chopped green chiles
2 cans chopped cooked chicken
1 small onion, diced
1 t. garlic
1 1/2 t. cumin
1 can green chile enchilada sauce


Directions:
Pour all ingredients into soup pot and simmer until hot. Serve with shredded cheddar cheese and sour cream, if desired.

Chicken Tortilla Soup

1 (4 oz) can chopped green chiles
1 (14 oz) can stewed tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cooked chicken (or turkey)
4 cups chicken stock
1 (10 oz) can tomato soup
1 t. ground cumin
1/2 t. lemon pepper
2 t. chili powder
2 t. worcestershire sauce
salt and pepper to taste
5 corn tortillas
vegetable oil
1 or 2 avocados chopped
shredded cheddar cheese
sour cream


Directions:
Combine green chiles, tomatoes, onion and garlic in a large saucepan. Cook over medium heat for 5 to 10 minutes. Add the chicken, chicken stock, tomato soup, cumin, lemon pepper, chili powder, worcestershire sauce, salt and pepper. Simmer, covered for 1 hour. Cut the tortillas into strips and saute them in a small amount of oil in a skillet. Drop tortillas into soup. Heat for 10 to 20 minutes but do not boil. Place the avocados and shredded cheese in soup bowls and ladle the soup into the bowls. Garnish with sour cream.

Cubed Steak Dinner

Buy your cubed tenderized steak and dredge in flour.

Brown in a little oil in frying pan.

Put in slow cooker.

Add can of Cream of mushroom soup and can of water for about 6 steaks, If you are cooking for a crowd you may want 2 cans of soup and water(Lots of gravy)

Cook for about 4 hours till tender. Serve over rice or mashed potatoes with some veggies and you have a great meal.

Ham & Apple Grilled Cheese Sandwich

2 tablespoons Dijon mustard
2 tablespoons honey
4 slices sourdough bread
4 ounces thinly sliced deli ham
8 thin slices apple
1 cup (4 ounces) shredded sharp cheddar cheese
4-1/2 teaspoons butter, softened

Combine mustard and honey; spread 2 tablespoons mixture over two bread slices. Layer with ham, apple and cheese. Spread remaining bread with remaining mustard mixture; place on top. Butter outsides of sandwiches.
In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Yield: 2 servings.

Photo by: of Taste of Home

Pretty Pumpkin Cinnamon Buns

2 tablespoons active dry yeast

1/2 cup warm water

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk

1/2 cup sugar

1/2 cup packed brown sugar

1/3 sup instant vanilla pudding mix

1/3 instant butterscotch pudding mix

1 teaspoon salt

7-8 cups of all purpose flour

Filling:

1/4 cup butter, melted

1 cup packed brown sugar

2 teaspoons ground cinnamon

Icing:

3 tablespoons water

2 tablespoons butter, softened

1 teaspoon ground cinnamon

2 cups confectioners sugar

1 1/2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch down down; divide in half. Roll each portion into a 12 inch x 8 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices. Place cut side downin two greased 13x9 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.