 1/2 c. Onion, chopped 1 Garlic Cloves, minced 1/2 t. Ground Cumin 1 T. Oil 1 can (14-1/2 oz.) Whole Tomatoes, cut up 2 cans Chicken Broth 1 can (4 oz.) Green Chili Peppers, cut into thin stripes 1/2 c. Picante Sauce 1/4 c. Parsley 1 t. Oregano 6 Corn Tortillas, cut into 1/2" wedges 1 c. Shredded Cheddar or Monterey Jack Cheese In dutch oven, cook onion, garlic and cumin in oil until tender. Stir in broth, undrained tomatoes, picante sauce, chili peppers, oregano and parsley. Bring to a boil; reduce heat. Cover and simmer for 20 min. Stir in shredded chicken. Heat through. Cut tortillas in half, then cut crosswise into 1/2" wide stripes. In a heavy skillet heat 1/4" oil. Cook strips in hot oil, half at a time, about 1 min. or till crisp and light brown. Remove with a slotted spoon; drain on paper towels. Divide fried tortilla strips among soup bowls. Ladle soup over tortilla strips. Sprinkle each serving with shredded cheese. Serve immediately. Makes 4 servings.   1/2 c. Onion, chopped 1/4 c. Butter or Margarine 1 c. each Potato, Celery, Cauliflower, Carrot & Broccoli, diced 3 c. Water 3 Chicken Bouillon Cubes 1 t. Salt 1/4 t. Pepper 1/2 c. Flour 2 c. Milk 1 T. Fresh Parsley, minced 3 c. Shredded Cheddar Cheese In a dutch oven saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 min. or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 min. Add the parsley. Just before serving, stir in the cheese until melted.  1/2 c. Carrots, grated 1/2 c. Celery, chopped 1/2 c. Onion, chopped 1/2 stick Butter 1/4 c. Flour 2 c. Milk 1 lb. Velveeta Cheese, cubed Pepper to taste Combine vegetables in saucepan and cook until nearly done. Melt butter in medium saucepan; stir in flour until smooth. Add milk; stir constantly. When mixture becomes thick, add cheese and stir until melted. Add vegetables and pepper, mixing well. Heat thoroughly. 1 T. Butter 2 c. Milk 1-1/2 c. Mashed Potatoes 1 T. Fresh or Dried Chives Salt & Pepper to taste In a saucepan, saute the onion in butter until tender. Add milk, potatoes, salt and pepper; heat through. Garnish with chives. 2 T. Bacon Fat 2 t. Ground Cumin 1/2 t. Oregano 4 T. Chili Pepper 1/2 t. Black Pepper 6 Dry Chili Peppers 2 lg. Onions, chopped 1 lg. Green Pepper, chopped 5 cloves Garlic 1-1/2 t. Salt 2 cans Tomato Sauce 2 c. Water Heat fat in heavy skillet. Add onions, & green pepper; cook over medium heat until onions are golden. Add meat and garlic. Add remaining ingredients and simmer for 3-4 hours, adding more water or tomato sauce as needed. 1 t. Chicken Base 1/4 c. Roux 1 lb. Fresh or Frozen Asparagus Cuts 2 c. Milk 1/2 c. Half-and-Half Pinch Grated Nutmeg In medium saucepan, bring chicken stock and chicken base to a boil over medium-high heat; stir in roux. Continue cooking, stirring constantly, until thickened. Reduce heat to low. Add asparagus, milk, half-and-half and nutmeg. Season to taste with salt and white pepper. Simmer 15 min. or until asparagus is crisp-tender. 1/4 c. Celery, diced 1/4 c. Onion, diced 1 T. Oil 2 T. Flour 1 c. Evaporated Milk 1 t. Salt 1/8 t. Pepper In a saucepan, combine tomatoes, celery, and onion; bring to a boil. Reduce heat; cover and simmer for 15 min., stirring often. Cool for 10 min; pour into a blender. Cover and process until smooth. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 min. Gradually stir in tomato mixture. Add salt and pepper; heat through. Makes 3-1/2 cups. 1 med. Onion, diced 1 (28 oz.) can Tomatoes 1 (15 oz.) can Tomato Sauce 1 c. Water 1 can Pinto Beans, drained 1 can Whole Kernal Corn, drained 1 envelope Taco Seasoning Mix 5 (6") Corn Tortillas Brown beef in a dutch over, stirring until it crumbles and is no longer pink; drain. Stir remaining ingredients into beef, except tortillas; bring to a boil. Reduce heat and simmer 30 min. Cut tortillas into 1/4" strips. Place on baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400 degrees for 5-8 min. Ladle soup into bowls, and top with tortillas strips. Makes 10 cups. 2 oz. Olive Oil 1 t. Paprika 1/8 t. Cayenne Pepper 2 qt. Water 1/2 c. Onion, chopped 1/2 c. Green Bell Pepper,chopped 1 T. Tomato Paste 3 c. Whipping Cream 1/2 c. Tomato, chopped 2 oz. (4 T.) Brandy Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save sheels. Refrigerate tail meat. Heat oil in large saucepan or dutch over. Add crawfish shells, paprika & cayenne. Saute 5 min. Add water and bring to boil. Reduce heat & simmer 30 min. Strain liquid into another pan. Crush shells to remove remaining liquid and add it. Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring grequently. Add brandy & crawfish tail meat. Simmer 10 min. Makes 8 servings. 1 med. Onion, chopped 2 T. Fresh Parsley, minced 1 t. Dried Basil 1/3 c. Butter or Margarine 1/3 c. Flour 1 t. Salt 1/4 t. Pepper 3 c. Water 3 Chicken Bouillon Cubes 1 t. Lemon Juice 1 (14-1/2 oz.) can Diced Tomatoes, undrained 1 (12 oz.) can Evaporated Milk 1 (10 oz.) pkg. Frozen Corn 1/4 c. Grated Parmesan Cheese 2 c. Cheddar Cheese, shredded In a dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 min. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 min. or until corn is tender. Just before serving, stir in cheeses until melted. Makes 8-10 servings.    |