I'm once again answering the phones all week at the SEMO District Fair office. It's a volunteer job that I've done for close to five years now. The worst problem is climbing the stairs to the office. LOL
The Demolition Derby got canceled because of storms Saturday so I didn't have to go in that day. Yesterday was my first full day. Most days, I go in about 3-4 and get off around 8-ish. I was such a good girl last Friday when I didn't have to do anything besides go to the beauty shop, that I did all 25 recipes for this week!!!!!!!!!!!! Now if my surge protector will just hold throughout the week!
I hope all of you in the path of Hurricane Florence either evacuate inland or have a facility you can stay in. It's been upgraded to a possible Cat. 4! Stay safe and God Bless. See you all tomorrow. Jodi
If you have any questions, write Theresa please!
I apologize for not sending out the 15th Robin, computers problems, hoping the computer would be out of the shop but no luck.
{1} Strawberry Pie, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
http://myincrediblerecipes.com/strawberry-pie/
Crust:
3/4 Cup flour
3 Tablespoons sugar
2 Tablespoons graham cracker crumbs
1/2 Cup butter
Pie filling:
3 quarts washed fresh strawberries
6oz strawberry Jell-O
2 Cups Sugar
6 Tablespoons corn starch
2 Cups Water
Preheat your oven to 350 degrees
Grease your pie pan with butter
Mix together your flour, sugar, softened butter, and graham cracker crumbs
Press your pie crust into your greased pan, cook for 10 minutes
While crust is cooking, in a large pot on the stove, mix your sugar, water, and
corn starch until it reaches a boil on medium heat
While your sugar mixture is heating, wash, de-stem, and cut your strawberries in half
Take your pot off heat and mix in Jell-O
Let cool in the fridge for about 10 minutes
Mix in your sliced strawberries
Pour your strawberry mixture into your pie crust
Let set in the fridge for about an hour
Top off with whipped cream.
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Bacon Brown Sugar Chicken Tenders, submitted by Theresa, careese-forever@hotmail.com
https://dinnerthendessert.com/bacon-brown-sugar-chicken-tenders/
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 chicken breasts boneless skinless
1/2 cup brown sugar
1/2 teaspoon Kosher Salt
1/8 teaspoon ground black pepper
8 strips bacon
Preheat oven to 375 degrees.
Cut each chicken breast into 4 long, thin chicken strips.
In a bowl add the brown sugar, salt and pepper.
Add the chicken tenders and toss in the brown sugar.
Wrap the chicken in a strip of bacon and put into your baking dish.
Sprinkle over the remaining brown sugar.
Cook for 20-25 minutes or until bacon is cooked through and crisp
Yield: 4 Servings
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Creamy Bacon Spinach Feta Chicken Skillet, submitted by Theresa, careese-forever@hotmail.com
https://alldayidreamaboutfood.com/low-carb-bacon-spinach-feta-chicken/
6 strips bacon chopped
6 boneless skinless chicken thighs
Salt and pepper
1 tbsp butter
2 cloves garlic minced
5 ounces baby spinach
1 cup heavy cream
1/2 cup grated Parmesan
1/2 cup crumbled feta
In a large skillet over medium heat, cook the chopped bacon until crisp.
Remove to a paper towel lined plate to drain, reserving the bacon grease in the pan.
Season the thighs with salt and pepper and add to the pan, laying them flat if they are folded up.
Cook 4 minutes per side, until cooked through. Remove to a plate.
Add the butter and let melt. Add the garlic and cook 1 minute, until fragrant.
Add the spinach and sauté until wilted, 2 or 3 minutes.
Stir in the heavy cream and the parmesan and cook until thickened, about 3 minutes.
Add the bacon back into the sauce and stir to combine.
Add the chicken back into the pan and toss to coat. Sprinkle the pan with crumbled feta.
Serve over cauliflower rice or zucchini noodles.
Yield: 6 servings
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{2} Strawberry Fluff Jell-O Salad, submitted by John in New York
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package strawberry jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
2 cups of strawberries, chopped
2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)
Mix together pudding, Jell-o, and water over medium heat until it boils.
Remove from heat and pour into a large mixing bowl.
Cover with plastic wrap. Refrigerate until mixture has thickened
(overnight or for about 6 hours). Beat until creamy with a hand mixer.
Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
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{3} Mini Banana Cream Cookie Pies, submitted by Elaine in Texas
Yields: 24 mini pies
1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping
Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin.
Divide sugar cookie dough into 24 even pieces and roll each piece into a ball.
Place dough in prepared muffin tin cups.
Bake dough until golden brown and set, about 15-18 minutes.
Remove from oven and use the bottom of a shot glass to make depressions in
each cup, if necessary; cool 10 minutes.
Using a butter knife, carefully remove cookie cups from muffin tin.
Transfer cookie cups to a cooling rack and cool completely.
Spoon a generous teaspoon of chilled pudding into the center of each cookie cup.
Slice banana into 24 slices and place on top of pudding.
Top with a dollop of whipped cream.
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{4} Coffee Ice Cream Pie, submitted by Claudette in CA
Crust:
30 chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter or margarine, softened
1/4 cup coconut
3 tablespoons finely chopped cashews or macadamia nuts
Filling:
1 quart (4 cups) coffee ice cream, slightly softened
Topping:
1 cup hot fudge topping, warmed
Whole cashews or macadamia nuts, if desired
In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
Top individual servings with fudge topping; garnish with whole cashews.
Cover and freeze any remaining pie.
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{5} Lemon Chicken, submitted by Pam in Kentucky
1/2 cup cornstarch
3/4 cup water
2 egg yolks
2 lbs (approximately 4) skinless, boneless chicken breast halves
2 cup cooking oil
3 tablespoon brown sugar
1 tablespoon fresh ginger, minced
1 cup chicken broth
1/3 cups fresh lemon juice
1/2 cups diced scallions
Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl,
whisk until smooth. Dip the chicken breasts and coat each piece thoroughly.
Heat 2 cups oil in a wok.
Fry chicken breasts until brown then place the chicken in a paper towel.
Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon
cornstarch, brown sugar and ginger.
Cook over medium heat, stirring frequently until thickens and comes to a boil,
boil for 1 minute.
Remove from heat, add in lemon juice. Slice chicken into thin pieces.
Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.
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{5} Shortcut Carrot Cake, submitted by Angie in Kentucky
1 (18 ounce) boxes spice cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups shredded carrots (about 1/2 lb.)
1 (8 ounce) cans crushed pineapple, drained
1 cup chopped pecans, divided
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) containers Cool Whip Topping, thawed
Preheat oven to 350°F, and spray baking pans with cooking spray.
Preheat oven to 350°F.
Prepare cake mix batter as directed on package, stirring in carrots,
pineapple and 3/4 cup of the pecans until well blended.
Pour into 2 (9-inch) square baking pans.
Bake 25 to 30 minute or until toothpick inserted in centers comes out clean.
Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk
until well blended..
Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate.
Spread with 1-1/2 cups of the cream cheese mixture.
Carefully place second cake layer on top of first cake layer.
Frost top and sides of cake with remaining cream cheese mixture.
Garnish with remaining 1/4 cup pecans.
Refrigerate until ready to serve.
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{6} Breakfast Banana Split, submitted by Sam in Colorado
1 banana, split lengthwise
1⁄2 cup yogurt, any flavor you like
1⁄4 cup granola cereal or 1⁄4 cup cereal
1⁄4 cup blueberries or 1⁄4 cup other berries
chocolate (optional) or fruit syrup (optional)
whipped cream (optional)
1 maraschino cherry
Place banana in a bowl and top with yogurt.
Sprinkle granola or cereal over the yogurt and top with berries.
Add a little chocolate or fruit topping syrup if desired.
Garnish with some whipped cream and a cherry.
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{7} Chipotle Chicken Taco Salad, submitted by Harold in New York
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl.
Drizzle dressing over salad; toss gently to coat. Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad.
Kidney or pinto beans also taste great in this dish.
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{8} Jell-O cookies, submitted by Nora in Maine
3/4 cup butter
1/2 cup sugar
3 oz (85 g) pack of any flavor Jell-O
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt.
Cream butter, sugar, Jell-O and eggs.
Mix in rest of ingredients well, roll into balls and place on greased cookie sheet.
Flatten with fork. Bake for 6-8 minutes at 350ºF.
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{9} Apple & Cinnamon Roll Casserole, submitted by Nick in Florida
12.4 oz. can refrigerated canned cinnamon rolls
1 small granny smith apple, peeled and finely chopped
2 large eggs
1/4 Cup whipping cream
1/4 tsp. cinnamon
1 tsp. vanilla extract
chopped pecans or walnuts (optional)
Take each individual cinnamon roll and cut into 4 pieces.
Place the cut pieces in the bottom of a 1 1/2 quart casserole dish that has been lightly
sprayed with cooking spray. Place the chopped apple over the top of the rolls.
Whisk together the eggs, cream, cinnamon and vanilla. Pour over the dish.
Top with nuts, if using.
Bake in a 400 degree oven for 25-30 minutes or until set in the center.
Place the icing in a microwave safe dish and heat for 10 seconds, drizzle over the
casserole before serving.
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{10} Very Blueberry Pie, submitted by Vicki in Sarasota
FROM: The Orange County Register newspaper, early 1990's
1/4 cup water
5 Tbsp. purpose flour
Pinch of Salt
4 cups fresh blueberries, washed and drained
1 cup of sugar
1/2 cup water
9 inch pie shell
Make a smooth paste with the 1/4 cup cold water, flour and salt.
In a large saucepan, combine 1 cup of the blueberries with the sugar,
and 1/2 cup of the water, and bring it to a boil.
Add the flour paste and stir till it is thickened and smooth.
Remove from heat and cool, uncovered.
When completely cool, mix the remaining blueberries and the blueberry flour
mixture in a large bowl and coat the berries well.
Put into the baked and cooled pie shell and refrigerate.
When cold, cut and serve, garnished w/ sweetened whipped cream or whipped topping.
Serves 6 to 8
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{11} Cranberry Relish, submitted by Muriel, Muriel@wenells.us
Recipe By: Neighbor Arliss
Yield: lots
Ingredients:
1 bag cranberries, frozen
1 orange, peeled
2 large apples
Sugar to taste
Directions:
She uses an old fashioned meat grinder. My sister uses her Cuisinart.
She stores in small containers in her freezer.
Just delicious. I love cranberries.
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{12} New Potato-Chicken Soup, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Serving Size: 1 Cup
Makes: 7 Cups
Prep: 15 Minutes
Slow Cook: 7 Hours To 8 Hours (Low) Or 3 1/2 To 4 Hours (High)
Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 cups reduced-sodium chicken broth
1 pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 cup sliced spring onions, ramps, or green onions (white parts)
1 carrot, sliced 1/4-inch thick
3 cloves garlic, minced
1/4 teaspoon salt
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 cup fresh English peas, shelled, or frozen peas
1 ounce crumbled goat cheese (chevre), (optional)
1 teaspoon snipped fresh thyme
1 recipe Caramelized Shallots (optional)
Directions
Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.
Caramelized Shallots
Ingredients
2 tablespoons butter
1 cup thinly sliced shallots or onions
Directions
In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
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Salted Milk Chocolate Nutella Cups, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Ingredients:
2 cups of milk chocolate chips
1 tsp coconut oil
6 heaping tablespoons of Nutella (Or other comparable chocolate hazelnut spread)
Sea salt for sprinkling (Jodi recommends Maldon)
Directions:
In a microwave safe bowl melt chocolate and coconut oil in the microwave, heating it in 15-30 second increments until it is smooth.
Line muffin tin with 6 muffin wrappers.
Fill them about 1/8 of the way full with the melted chocolate.
Drop table spoons of Nutella in the center of each muffin cup.
Top each up with the remaining melted chocolate, and sprinkle lightly with sea salt.
Place in the refrigerator for one hour before serving/gifting!
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{13} Magical Low Calorie Margarita, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: Lisa Lillien, Hungry Girl at http://www.hungry-girl.com/recipes/hg-s-magical-low-calorie-margarita
About: "This is the quintessential Hungry Girl cocktail. It's served by the pitcher at every single HG party. These days, we make it with Stevia-sweetened soda and lemonade mix. Try it on the rocks, or blend it with ice! Soon, it'll become a party staple for you too".
Prep: 5 minutes
Makes 1 drink.
Ingredients
6 oz. diet lemon-lime soda
1 1/2 oz. tequila
1 oz. lime juice
One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix
1 cup crushed ice or 5 - 8 ice cubes
Optional garnish: lime slice
Directions
In a glass or shaker, combine all ingredients except ice.
Stir until drink mix has dissolved.
Fill a margarita glass with ice, pour, and enjoy!
Nutrition:
Entire recipe: 115 calories, 0g total fat (0g sat fat), 55mg sodium, 2g carbs, 0g fiber, <0..5g sugars, 0g protein. SmartPoints® value 4*
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Cheesecake Factory Copycat Crusted Chicken Romano, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: http://busygirlcook.blogspot.com/2013/12/cheesecake-factory-copycat-crusted.html
Recipe posted by Kimberly Harkrider,
Serves 4-6
Ingredients:
3 boneless skinless chicken breasts
1/2 stick of butter
1 cup of Romano Cheese
4 tablespoons of heavy cream
Cooked spaghetti noodles
1 lemon
1 cup of bread crumbs (homemade in a food processor or store bought)
2 eggs
Flour
Salt and Pepper
1 16 oz can of tomato sauce
Parmesan cheese to top pasta
Directions
Set up 2 shallow dishes with the following in each: Scrambled eggs for dip, bread crumbs and Romano cheese mixed
Slice the chicken breasts half wise to make it into two thin pieces.
Use a meat pounder (flat side) to flatten chicken to about 1/4 inch.
Season chicken on both sides with salt and pepper
Coat the chicken with flour.
(I usually just put the flour in a large Ziploc bag and give it a good shake to coat all chicken).
Coat each chicken piece with egg, then cover with the bread crumb mixture
Heat a large skillet over medium high heat and add about 1 tablespoon of butter to coat skillet.
Add chicken pieces to skillet and cook about 5 min on each side or until it is lightly golden brown.
Juice a bit of lemon on each side of the chicken.
Heat up tomato sauce in a small saucepan. Add in cream until it reaches an orange color.
Serve chicken with a side of spaghetti with sauce and sprinkle Parmesan cheese over the pasta.
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{14} The Bump and Rum, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Total time: 5 minutes
Servings: 1
2 oz Spiced Rum
3/4 oz Coconut Rum
Splash of Pineapple Juice
Splash of Grenadine
Splash of Orange Juice
Slice of Orange for garnish
1. Fill cocktail shaker with ice, add all ingredients except orange juice and garnish.
2. Shake well, strain into an ice filled high ball glass.
3. Top with orange juice and orange slice.
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{15} Church Supper Spaghetti , submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Serving Size: 12
1 pound ground beef
1 large onion -- chopped
1 medium green bell pepper -- chopped
1 can diced tomatoes -- 14 1/2 oz. Undrained
1 cup water
2 Tablespoons chili powder -- (I used one)
1 package frozen corn kernels -- 19 oz. thawed
1 package frozen peas -- 10 oz. thawed
1 4 oz can mushroom stems and pieces -- I didn't use these
salt and pepper -- to taste
12 ounces spaghetti -- cooked and drained *
2 cups shredded Cheddar cheese -- divided (I did this by hand)
In a large skillet, cook beef, onions and green pepper over medium heat till meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes.
Add corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
Layer half the beat mixture into a greased 4 qt. baking dish.
Sprinkle with 1 cup cheese then repeat layers.
Bake, uncovered at 350 for 20 - 25 minutes or till heated through.
Note: I broke the spaghetti in half before cooking it, much easier to stir in and to eat.
Broken into 1/4 would probably be even easier.
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{16} Mandarin Almond Cake, submitted by Laurel in Australia, tomee@ozemail.com.au
This is a lovely cake … and will serve 6-8?
Just four ingredients - how 'bout that? It really is great!
Ingredients
3 Mandarins
6 eggs
1 cup caster (superfine) sugar
2 packed cups of almond meal
Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour.
Cool completely, then remove seeds and puree.
Preheat oven to 160°C. In a large bowl, beat the eggs and sugar together, 5 minutes.
Fold through the puree and almond meal.
When combined, pour into a paper-lined 22cm cake tin and bake for 60 to 70 minutes, or until a skewer removes clean from the centre of the cake.
I like to dust this with icing (confectioner's) sugar… just makes it look nice and I also add a few segments mandarin - makes it even more special.
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{17} Italian Meatballs, submitted by Michele Ash, Tampa Bay, mlinnash@gmail.com
My apologies to my Italian friends - not sure how authentic these are but this approximates a meatball mix I bought for years from a West Virginia vendor (lots of Italians around central West Virginia, with the Clarksburg area hosting the annual Italian festival).
2 1/2 cups dry bread crumbs
2/3 cup dried minced onion
1 cup Romano pecorino cheese - grated
1/3 cup dried parsley flakes
1 1/2 Tbsp. granulated garlic - or garlic powder
1 Tbsp. dried basil
Salt and pepper - to taste
Mix all ingredients; for longer storage, freeze in 1 cup portions. Makes approximately 4 cups of mix.
To use, add 1 cup of mix to 1 pound of ground beef along with 2 eggs. Let sit covered in fridge overnight. Form into balls.
To get even sized meatballs (we like small meatballs), I pat the meat mixture into a rectangle about one inch high in thickness. Cut into squares
that are about as wide as they are high); then roll into balls - this gives you meatballs that are about an ounce each.
To freeze, place formed meatballs on parchment or Silpat lined cookie sheet and freeze. Then bag and remove as many as you like for cooking. Thaw before using.
I add my uncooked (not browned) meatballs directly to my sauce and cook them for several hours; I find it gives a more tender meatball.
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{18} Chocolate Chip Cookies with Almond flour, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
Linda on Long Island with a chocolate chip cookie recipe. Features almond flour and coconut oil. Nice soft cookie with chocolate chips. We all love it!
1/2 cup butter, room temp
1/4 cup coconut oil
3/4 cup brown sugar
2 tsp vanilla
2 eggs
1/2 tsp baking soda
1/2 tsp salt
3 cups almond flour
1 1/4 cup mini chocolate chips (can use a little less)
1/2 cup oatmeal (quick or regular)
Mix butter, coconut oil, sugar, vanilla and eggs well. Add soda, salt, flour. Mix well.
Add chocolate chips and oatmeal. Prepare cookie sheets with parchment paper.
Place 3/4 tbsp dough for each cookie on cookie sheet. Cookies do NOT spread very much.
Bake at 350F for 11-13 minutes.
Makes about 70 cookies.
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{19} Sparkling Honey Limeade, submitted by Rosemarie in rural Kansas City
Here are two GREAT drinks to finish out the holiday week-end with
Both easy and both delicious
AND both would taste really good with a splash of
'spirits' of your choice if you choose to make it Adults Only
1 large pitcher stir together
1/2 Cup warm water
1/2 Cup sugar
When sugar dissolves, add
1/2 Cup honey and stir well
Stir in
1 Cup FRESH lime juice
1 (1 liter) bottle chilled seltzer water
Mix to combine
Add 1 Cup ice cubes
Top with fresh mint leaves
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Peach Lemonade [sugar-free], submitted by Rosemarie in rural Kansas City
29 oz can peaches in juice - drained
Place peaches in blender and puree until fully liquefied
Fill 2 quart pitcher halfway with water
Stir in
1 pouch Crystal Light lemonade mix (2 qt size)
Add peach puree and add 1 more qt of water
(or more to taste)
Chill well and serve over ice
If you choose to use fresh peaches, 3-4 medium peaches
peeled and pitted may be substituted
Both of these are really refreshing
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{20} Buffalo Chicken Chili, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Ingredients:
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
2 cups low-sodium fat-free chicken broth
Two 15.5-oz. cans cannellini (white kidney) beans, drained and rinsed
3 cups chopped celery
2 cups peeled and chopped carrots
2 cups chopped onion
1 tsp. chopped garlic
1 tsp. chili powder
1 tsp. ground cumin
1/3 cup plus 2 1/2 tsp. Frank's Red Hot Original Cayenne Pepper sauce
1/2 cup plus 2 tbsp. crumbled blue cheese
Optional seasonings: additional salt and black pepper
Directions:
Season chicken with salt and pepper, and place in a slow cooker.
Add all remaining ingredients except hot sauce and blue cheese. Gently stir.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Remove chicken and place in a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Add 1/3 cup hot sauce to chicken, and toss to coat. Stir saucy chicken into the chili in the slow cooker.
Top each serving with 1/4 tsp. hot sauce and 1 tbsp. blue cheese crumbles. Enjoy!
Yield: 10 servings
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{21} Water Chestnut Dip, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
1 8 oz carton of sour cream
1 cup mayo
1 8 oz can water chest nuts chopped and drained
2 Tbsp. soy sauce
1/2 cup chopped parsley
3 chopped green onions
2-3 drops Tabasco
mix well and serve with chips
makes 3 cups
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{22} Chilled Cucumber Soup, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 large cucumber, peeled and sliced thinly
1/4 cup onion, finely chopped
2 Tbsp butter or margarine
1 Tbsp olive oil
2 cups chicken broth
1/2 tsp white wine vinegar
1/2 tsp fresh dill, minced (or 1/4 tsp dried dill weed)
1/4 cup heavy cream (or plain yogurt)
Salt and pepper to taste
Fix cucumber and set aside. Sauté onion in butter until tender.
Add cucumber, broth, vinegar, and dill..
Simmer uncovered for about 30 minutes..
Let cool 10 minutes and puree in a blender or food processor.
Stir in cream. Salt and pepper to taste. Chill.
Variation 1: Give it a tzatziki touch by adding 1 tsp each minced mint leaves and
minced garlic, when you add the cream.
2. If you want a little crunch, add finely chopped cucumbers, carrots and celery
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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