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Saturday, August 11, 2012

Amy's Easy Chili

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AmyFabulous Horton
Amy's Easy Chili:
Brown 2lbs ground beef, crumble and drain greese. In a large pan add 1 large can V-8 juice,the ground beef,2 cans pinto beans {drained}, 1can kidney beans {drained},1 can diced tomatoes {drained} 1 can rotel, 1 pack of ChiliO, and about 5 Tbls. of chili powder. Simmer on med heat,stirring to keep from sticking when needed for about 1 hr. Serve!

Amy's Easy Chicken Stew

AmyFabulous Horton
Amy's Easy Chicken Stew:
I put 4 boneless skinless chicken breast in crockpot, peel and dice 4 potatoes and put them in crockpot, add 1 diced onion,add 1/2 cup salsa, add 1 can diced tomatoes {drained}, add 1 can whole kernal corn {drained}1 can tomatoe paste,1 can Campbell's tomatoe soup.Fill to top with water. Cook on low for for 6 hours or on high for 3 hours.The chicken will just fall apart!

TRUCK STOP POTATOES

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Paula George
Need to try these for your next gathering side dish! Delish!

TRUCK STOP POTATOES
3 Quarts - 12 Servings

Preheat oven to 350°

2 lb. small red potatoes, cubed with skin on
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups diced ripe tomatoes
¼ cup chopped green onion tops
½ cup sour cream
1 stick (1/4 lb.) butter, melted

Boil potatoes just until tender. Drain and pour on cookie sheet. Drizzle with melted butter. Sparingly, sprinkle with salt and black pepper.

Bake in 350 degree oven for 15 minutes. (This dries the potatoes).
Pour into mixing bowl and add all other ingredients. Toss together.
Pour into serving dish and WOW!

Homemade Chicken Noodle soup

Leah Mullins Pryor
Homemade Chicken Noodle soup. 8 chicken breast, boiled and deboned (reserving broth). Stalk of celery sliced, 4 or 5 carrots sliced. Boil vegetables in broth. Add 12 oz egg noodles to broth (I add extra canned broth). Add shredded chicken. I add a variety of spices but you basically can add what you want: bay leaf, thyme, oregano, red pepper flakes, parsley and most importantly salt and pepper. Let simmer to flavors marry.

Yummy Chicken Sandwich


 
 
 
 


 
 


 
Brenda McGraw Gelber
Boneless skinless chicken breast
3/4 cup milk
1/4 cup pickle juice
1 egg
1 1/4 cup flour
2 tablespoon powdered sugar
2 teaspoon salt
1 teaspoon pepper
Peanut oil. (vegetable oil will do)

Mix together the egg, milk and pickle juice. Marinate chicken for 2 to 4 hours.

Mix together dry ingredients. Coat chicken. Frying at medium high heat.

BANANA SLUSH PUNCh

Anita S Collier
BANANA SLUSH PUNCh

Boil 4 cups sugar & 6 cups water for five minutes.
Mash 5 bananas. Mix with 1 small can frozen lemonade, 1 large can frozen orange juice, 3 cups water, 14-oz can pineapple juice. Pour sugar water over this mixture. Divide into 3 1/2 gallon containers & freeze.
To serve: Pour 1 quart Ginger Ale over 1/2 gallon punch mix.

Texas Caviar

Patty Woodard Arra
Texas Caviar

4 cups blackeyed peas. (2-15oz cans rinsed and drained)
8 green onions (just green part, chopped thin)
1/2 C chopped cilantro
3 jalepeno's seeds and stem removed, chopped small
2 plum tomatoes chopped
1yellow bell pepper stem and seeds removed, chopped
3cloves garlic minced
2 T olive oil
2 T lime juice
1 t ground cumin
Salt and pepper to taste

In medium bowl combine first 7 ingrdients. In separate bowl whisk together olive oil, lime juice, and cumin. Pour over pea mixture. Stir to coat. Add salt and pepper to taste. Best chilled for several hours. Serve with tortilla chips oras side salad