Chicken, Avocado & Chipotle Soup

3 cans chicken broth (14.5 oz cans)       

2 - 3 cloves chopped garlic

1 – 2 dried chipotle chilies (cut in strips)        

1 avocado (diced and sprinkled with lime juice)     

3 – 5 chopped green onions

2 cooked chicken breasts (cut or torn in bite size pieces)

2 T. chopped fresh cilantro

Bring broth, garlic and chilies to a boil. Add the rest of the ingredients and serve immediately. Garnish with lime slices and tortilla chips on the side.

                                                                                       - Tricia Munk

Taco Soup

1 lb. hamburger

1 onion, diced

1 package taco seasoning mix

2 small cans stewed tomatoes

3 small cans tomato sauce

1 can kidney beans, drained

1 can corn, drained

2 teaspoons chili powder

½ teaspoon garlic powder

2 cup water

Brown hamburger and onion in soup pot. Drain hamburger and add the rest of the ingredients. Simmer for 30-40 minutes. Serve with shredded cheese, sour cream, and tortilla chips.                                                            - Tricia Munk

Poppy Seed Bread or Muffins

1 ½ c. milk                       

3 c. flour

1 1/8 c. veg. Oil                       

1 ½ tsp. salt

1 ½ tsp. vanilla                       

1 ½ tsp. baking soda

1 ½ tsp. butter flavoring                       

2 ¼ c. sugar

1 ½ tsp. almond extract                       

1 ½ T. poppy seeds

3 eggs, lightly beaten

Mix liquid ingredients. Add dry ingredients and mix until all is moist. Don’t over mix. Pour into greased and floured pans and bake at 350 until toothpick inserted comes out with dough on it:

v Four 3x5 inch small loaf pans: About 45 minutes

v 24 muffin pan, filled ¾ full: About 25 minutes

Pour glaze over bread after removing from oven. Leave in pans for about 15 minutes until glaze sets up a bit, then remove and cool on racks.

Glaze:

¼ c. orange juice                       

¾ c. sugar

½ tsp. vanilla                       

½ tsp. butter flavoring

½ tsp. almond extract
                                                                                             - Tricia Munk

Orange Rolls

Roll Dough:

3 eggs (beaten) 1 c. milk

½ c. sugar ½ tsp. salt

4 c. flour       

3 T. Melted butter

1 package yeast dissolved in ¼ c. warm water

Scald milk, add sugar and butter, and pour into beaten eggs. Add yeast make sure it isn’t too hot. Add 1 ½ c. flour and beat with egg beater until smooth. Cover. Heat oven on warm for not over one minute. Let rise for one hour in oven. Add ½ tsp. salt and about 2 ½ c. flour. Knead 8-10 minutes. Roll out thin. Spread on orange paste.

Orange Paste:

½ cup sugar

6 T. Butter

Grated rind of a good sized orange

½ c. sugar

6 T. Butter

Grated rind of a good sized orange

Mix and spread on dough. Roll up as for cinnamon rolls and cut about one inch slices. Put in greased muffin tins. Let rise until light. Bake in 350 degree oven for 15 minutes.                                    - Norma Peterson Haynie

Scones

2 c. scalding milk 6 c. flour

½ c. shortening 2 T. dry yeast

3 eggs ½ c. water

½ c. sugar

1 tsp. salt

Soften yeast in warm water, cool and add scalding milk. Beat all ingredients together. Dough will be sticky. Place in large container, chill in fridge over night. Roll out and let rise 45 min until light. Fry in hot oil. Cool and serve with honey butter.                                                                 - Tricia Munk

Grandma (Doris Scott Gilliat's) Zucchini bread

3 beaten eggs 3 c. flour

1 c. oil 1 tsp. baking soda

2 c. sugar 1 tsp. salt

2 c. grated zucchini 1 tsp. cinnamon

2 tsp, vanilla ½ tsp. baking powder

½ c. brown sugar ½ c. chopped nuts

Beat eggs. Add oil, sugar, brown sugar, zucchini and vanilla. Add dry ingredients, and nuts. Bake in 2 greased and floured loaf pans at 325 for 1 hour.      - Tricia Munk

Hot Beef Dip

1 jar Hormel Dried Beef – boil and cut into strips, then drain

1 c. mayo.

1 pkg. Cream cheese

¼ c. or to taste shredded Parmesan cheese

2 or more chopped green onions

a little sour cream to thin dip

Put mixture in mini crockpot to warm or microwave.

Serve hot with Wheat Thin crackers.                - Tricia Munk

Jalapeno Popper Dip

Combine:

2 pkgs. Cream cheese

1 c. mayo.   

1 sm. Can diced jalapenos (drained)

1 sm. Can diced green chilies (drained)

½ c, grated mozzarella cheese

½ c. mexi-mix cheese

Place above mixture in 9x13 or smaller, greased pan.

Top with mixture of:

1 c. Panko brand bread crumbs

½ c. Parmesan cheese (I use Kraft brand)

Spray top with Pam cooking spray and bake at 350 for 25 min. Serve hot with tortilla chips.                                                     - Tricia Munk

Salsa

One 28oz can Petite Cut Diced Tomatoes

One hamburger slice of onion

Couple forkfuls of Jalapeños

Shake of Worcester sauce

Shake of Tabasco sauce

½ tsp Pepper

½ tsp Salt

1 tsp ground Cumin seed

4 T. vinegar

handful of cilantro

1 fresh tomato

Combine all ingredients in blender and serve with chips.           - Tricia Munk

Asparagus Rolls

Cream Cheese

1 jar pickled asparagus

1 pkg. Sliced ham

Spread ham with cream cheese. Place 1 asparagus piece on top of each ham slice. Roll with aspara­gus in center. Slice into 1 inch pieces and serve with toothpick through side of each slice.                - Tricia Munk

 

Cheese Ball

Mi x together:

2 pkg. Cream cheese

1 jar old English sharp Kraft cheese

½ c. grated mild cheddar cheese

1 tsp. Lemon juice

½ tsp. Onion juice or 1 T. Grated onion

1 tsp. Garlic salt

1 tsp. Dried chives

1 T. dried parsley

Chop walnuts or nuts of your choice. Dampen hands with water. Divide cheese mixture into 2 parts. Form a ball and roll it in the nuts. Place balls on saran wrap and cover well. Store cheese balls in a tight container. They are better after overnight refrigerating. Serve with crackers.                  - Tricia Munk