Mexican Chicken Soup (Crock Pot)

1 1/4 pounds chicken (I used 3 frozen breasts)
2 cans condensed cream of chicken soup
2 c. water
1 (15 oz.) can black beans, drained
1 (14oz.) can diced tomatoes w/ green chiles (Note: Rotel brand is only 10 oz.)
1 t. cumin
Sour cream (optional)
Corn chips (optional)

Combine all ingredients except chicken and sour cream in a large bowl. Pour half the mixture into a lined crock pot. Lay chicken breasts on top and cover with remaining soup mixture. Cover and cook on Low for 4-6 hours, or High for 2-3 hours. About 1/2 hour before serving, remove breasts and shred. Return to the pot and stir all to combine. Top with sour cream, if desired, and crushed corn chips. Or serve with a side of corn bread.

Raspberry-Peach Jam

Photo to come!

3 c. finely chopped, peeled peaches
1-1/4 c. raspberries, crushed
3 c. sugar
1-1/2 t. lemon juice
1/8 t. almond extract

In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and top with hot, sterilized lids and bands. Process for 15 minutes in a boiling-water canner. Yield: 4-5 half-pints.

Hush Puppies

this is a great southern side dish that tastes great with fried chicken, fried green tomatoes, or jambalaya

2 qts. vegetable oil for frying
3 c. yellow cornmeal
2 t. baking powder
1 1/2 t. salt
1 1/2 c. milk
1/2 c. water
1 egg, beaten
1 small onion, minced

Heat vegetable oil to 365 degrees. In a large mixing bowl, combine corn meal, baking powder, salt, milk & water. Mix in egg and onion. shape the batter into small balls, approx. 1 T. each. Use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. (Make sure insides are fully cooked) Remove from the oil with slotted spoon & roll on paper towels to briefly drain. Serve hot, makes 2 dozen.

submitted by: Lindsay Anderson 11/05 sides

Yam Fries

This is a healthy (and yummy) alternative to french fries. Kids love them so it's a fun way to sneak in a veggie.

Ingredients:
2 Yams (or 1 yam and 1 potato)

Sauce:
2 T. olive oil
1/2 t. chili powder
1/2 t. garlic powder
1/2 t. cumin

Peel and cut 2 yams (or one yam and one potato) into fries or small wedges. Coat in sauce. Bake on cookie sheet @ 450 degrees 20-25 min. turning over 1/2 way through. (I sometimes cook them longer until more crispy on the outside) salt to taste

submitted by: Becca Hansen 11/05 sides

Harvest Mexican Soup

4 t. oil
2 large onions, chopped
4-5 carrots, cut into 1/4" pieces
2 garlic cloves, crushed
3 limes
4 c. chicken broth
5-6 red potatoes, unpeeled and cut into cubes
1/2 t. salt
1 11.5 oz. can V-8
2 c. fresh or frozen corn kernels
2-4 t. chopped cilantro
chopped avocado and plain tortilla chips, coarsely broken

In a large sauce pot, heat oil, over medium high heat. Add onion, carrots and garlic and cook. 15 min. or until golden. Add more oil if necessary. Meanwhile from limes, grate 1/2 t. lime zest and squeeze 1/3 c. juice, set aside. Add potatoes, broth, salt, V-8 and 2 c. water to sauce pot. Heat to boiling then reduce heat to low and simmer 10 minutes. Add corn and continue to simmer until potatoes are tender. Remove from heat and stir in cilantro, lime peel and juice. Ladle soup into bowls top with avocado and tortilla chips and serve immediately.

submitted by: Shauna Hunt 10/05 soups

Savory Vegetable Beef Soup

this soup is a family favorite. I have been serving it for 30 years. It is especially delicious with corn bread.

3 lbs. stew meat
2 11.5 oz. cans V-8
1/2 c. chopped onions
1 T. salt
2 t. Worcestershire sauce
1/2 t. chili powder
2 bay leaves
1 16 oz. can diced tomatoes
1 c. diced celery
1 small can corn (8 3/4 oz)
1 c. sliced carrots
1 large russet potato diced
1 10oz. package frozen Lima beans


Brown meat in 8 quart soup kettle. Add V-8, onion, seasonings and 6 cups of water. cover and simmer for 2 hours. Add vegetables. cover rand simmer for 1 more hour. 8 servings.

Tortellini Soup

6 c. water
1 (14 oz) can diced tomatoes
2 T. instant beef bouillon granules
1 t. dried basil, crushed
1/2 t. dried oregano, crushed
1 pkg. frozen California Mix Vegetables
1-2 c. fresh or frozen cheese tortellini
2 T. fresh parsley, chopped ( 1 T. if using dried)

In a large pan combine first 5 ingredients and bring to a boil. Add vegetables and tortellini and return to a boil. Reduce heat and simmer 7 minutes, or until tortellini is tender, stir in parsley, serve. about 8 servings.

submitted by: Jenna Mullen 10/05 soups