__________________________________________________ C HICKEN NOODLE SOUP Helen Ellis ___________________________________________________ 1 small onion 2 stalks celery, chopped 2 bouillon cubes 1-1/2 cups noodles 1 can Cream of chicken soup 1/2 stick butter Salt & pepper 1 cup diced chicken DIRECTIONS: Boil 2 cups of water with celery & onions until tender. Add noodles to water & bullion cubes. When noodles are tender, add all ingredients and simmer about 30 mins. One of the best soups I have made. ___________________________________________________ C HICKEN BARLEY CHILI Donna Abbot ___________________________________________________ 1 (14.5 oz) can diced tomatoes 1 (15 oz) can black beans drained & rinsed 1 (16 oz) jar salsa 1 (14.5 oz) can chicken broth 1 (15.25 oz) can corn 3 cups chicken breast cooked & diced (whole or with peppers, undrained) 1 cup Quaker quick barley 1 T chili powder 1 tsp cumin DIRECTIONS: In a 6 qt saucepan, combine tomatoes, salsa, chicken broth, barley, water, chili powder, & cumin. Over high heat bring to a boil and cover & reduce heat to low. Simmer for 20 minutes stirring occasionally. Add beans, corn, & chicken. Increase heat to high until chili comes to a boil. Cover and reduce to low. Simmer for another 5 mins or until barley is tender. Serve shredded cheddar cheese, sour cream, crushed corn chips & guacamole. Makes 11 servings. ___________________________________________________ A UNT GAIL’S CHICKEN SALAD Ella Taylor ___________________________________________________ 2 rotisserie cooked chickens, chopped into small pieces 1 1/2 c. celery 1 c. of green onion 1 tsp sweet relish 1 tsp dill relish 2 c. chopped walnuts. 2 c. Golden raisins. 2 c. Hellmann’s mayonnaise. 1/2 to 3/4 c. Cool whip 3 T dijon must 1 T yellow mustard Salt & pepper to taste Cayenne pepper to taste DIRECTIONS: Mix all ingredients together and refrigerate ___________________________________________________ C REAMY GRAPE SALAD Shirley Noe ___________________________________________________ 1 cup sour cream 3 T chopped pecans 1/3 cup sugar 1 8 oz cream cheese softened 2 tsp vanilla extract 2 lbs seedless green grapes 2 lbs seedless red grapes 3 T brown sugar DIRECTIONS: In a large bowl beat cream cheese, sour cream, sugar, & vanilla until blended. Add pecans & brown sugar and blend well. Add all grapes, toss & coat all - refrigerate until serving
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