Caldo de Pallo

Caldo de Pallo

(Mexican Soup)

3 chicken breasts boiled

3 serrano peppers or 1 can diced chile’s

1 clove garlic

Onion

Celery

Carrots

Salt/pepper

½ tsp. cumin

1/8 cabbage shredded

1 can diced tomato’s

1 potato diced

1 bunch cilantro

Rice

1 Tbsp. tomato chicken Boullion (in the Mexican aisle)

Boil chicken. Add chicken, boullion, onion, celery, carrots. Cook until tender. Add cabbage, tomato, potato, cilantro, and cook until tender. You might have to add a little extra boullion to get the right flavor.

Rice: Brown 1 cup rice in oil (extra virgin olive oil) and cook until almost burnt looking. Once brown add 2 cups water and simmer. Once cooked add to soup.

-Chelsey

Extra Yummy Sage Pita Pizza's

4 tbls. extra-virgin olive oil
1 tsp. salt
1 tsp oregano
2 garlic cloves
1 28 oz. can diced tomatoes (no salt added)
1/2 tsp balsamic vinegar
mozarella cheese- add whatever amount you love
6-7 inch pitas

1. Preheat oven to 425

2. in medium saucepan combine oil, salt, oregano, and garlic- saute for 1 minute. Stir in tomatoes with juices and increase heat to a boil.
After 30 seconds reduce heat and simmer for 15 minutes, stirring every few minutes. Add balsamic veneagr, stir for an additional minute,
and remove from heat. Taste and add salt, if necessary.

3. Reduce heat to 400. Place pitas on baking sheets and bake for 2-3 minutes, until lightly toasted. Remove from oven.
pread each pita with sauce and top with mozzarella. Sprinkle with a little oregano or sage. Bake 8-10 minutes, until cheese melts.
Cut each pita into fourths- serve hot.


-Erin

Hamburger Soup......Mmmmm!

Hamburger Soup

1/3 # Hamburger browned

2 qts. water

1 140z. can diced tomatoes

3 stalks of celery chopped

1 medium onion

2 carrots chopped

1 can diced potato's

2 beef boullion cubes

cabbage chopped

shake or two of garlic powder

1/2 tsp. dried basil leaves

salt and pepper

fresh parsley chopped

2 heaping TBSP. pearl barley

add 1/3 cup macaroni noodles

Add hamburger, boullion, vegetables and simmer until veggies are soft. Add macoroni about 8-10 minutes before serving otherwise the noodles are too mushy. Yummy, yummy, give it a try!

Cranberry Apple Crisp

Okay, So I am totally not a law wife but just like y'all, my husband is a student at Gonzaga and we are currently without employment.

Is that why you invited me into your Bunco/recipe/cool club?

Anyway....on to my recipe.......

It's for Cranberry Apple Crisp. Nothing says fall like apple crisp and cranberries.....in this recipe they just happen to be together.

Cranberry Apply Crisp


Filling:

6-7 medium Granny Smith apples
1 16 oz can whole berry cranberry sauce
3/4 cup sugar
2 TBSP flour

Topping:
1/4 cup chopped pecans (optional)
1 cup rolled oats
1/3 cup brown sugar, packed
1/3 cup flour
1 TBSP cinnamon
1/4 cup margarine, melted

Preheat oven to 375 degrees. Peel, core and slice apples. Cut apple slices in half and place in a 9x13 pan. Combine cranberry sauce, sugar and flour; mix well. Pour mixture over apples and toss to coat. For topping, combine all ingredients. Mix well. Sprinkle over fruit. Bake 30-35 minutes or until fruit is tender.
Serve warm w/ice cream.

Totally yummy. My mouth is watering just thinking about it.

Spaghetti Pie

I'm so sorry I'm slow!

SPAGHETTI PIE

6 oz Spaghetti
2 Tbs. Margarine
1/3 C. Parmesan Cheese
2 Well beaten eggs
l C. Cottage Cheese (8 oz)
l lb. Ground Beef
1/2 C. Chopped Onion
1/4 C. Chopped Green Pepper
l - 8 oz can tomatoes
l - 6 oz can tomato paste
l tsp. Sugar
1 tsp. Oregano
1/2 tsp. Garlic Salt
1/2 C. Shredded Mozzarella Cheese

Cook spaghetti (should have 3 C.) Stir in margarine. Stir in parmesan cheese and eggs. Form spaghetti mixture into a crust in buttered l0” pie plate. Spread cottage cheese over bottom of spaghetti crust.

Cook ground beef, onion and green pepper till brown and vegetables are tender. Drain fat. Stir in un-drained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat.

Turn mixture into crust. Bake uncovered 350 degrees for 20 min. Sprinkle mozzarella cheese on top. Bake 5 min. Longer.

6 Servings

*Note* I never add the green pepper and I substitute crushed tomatoes and minced onion for this recipe.

Kettle Corn

Pop 2 bags of regular microwave popcorn. Pick out the unpopped kernels.
On the stove melt 1 stick of butter. Once it is melted pour in 1/2 cup of sugar and 1 Tbs. of water. Boil and stir for exactly two minutes.
Pour over the popcorn and stir in to coat evenly. So yummy!

October Recipe Swap

Yummy food! Thanks everyone!

The kids loved it and it was a beautiful day outside too!

PUMPKIN SQUARES

Crust:
1 yellow cake mix
2 Tbsp Flour
1/2 cup melted butter
1 Egg

Mix well and press into a large cookie sheet

Filling:
4 eggs
1 can (29 oz) pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
2 cups milk
1 tsp nutmeg (opt)

Mix together and pour over crust

Top Crust:
1 yellow cake mix
1 cup sugar
1 1/2 cup butter
1 tsp cinnamon

Mix and spoon (or make patties) and place them on pumpkin filling. Bake @ 375 for 45 min.

**Ashlee C.

Pumpkin Cookies
Bake 375 8-10 minutes

1 c. sugar
1 c. canned pumpkin
1/2 c. shortning
1 tbsp graded orange peel
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinamon
1/4 tsp. salt
1/2 c. raisins (optional)

glaze
2 c. powdered sugar
1 tsp. vanilla
1-2 tbsp milk
1/4 c. marg of butter
1/3 or 1/2 stick cream cheese




Potato Cheese Soup (Yummy and way easy!)

6 c. water
6 chicken boullion cubes
1/2 Tbsp. parsley
1 Tbsp. chopped onion
1 carrot grated
6 medium potatoes, cut into small cubes
2 cups half and half
1 cube butter
1/4 cup flour
1 cup grated cheddar cheese

Boil water, boullion, parsley, onion, carrot, and potatoes until potatoes are done. In seperate pan melt the butter. Stir in the flour until smooth. Bring potato mixture to boiling, add butter mixture and stir constantly. Add half and half, then simmer for 5 minutes to thicken. Stir in cheese. Top with cheese when serving.

**Heather

October Recipe Swap

Chicken Pot Pie

INGREDIENTS

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 
  
• 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Mauressa