Sunday, November 12, 2006

Ann Harrison's Famous Chicken Soup Recipe

"Ann Harrison's Famous Chicken Soup Recipe"

2T olive oil
2 cloves garlic, minced
4 C chicken broth
1 tsp. cumin
mixture: 1/2 C flour & 1/2 C water
1 (15 oz) can Italian style stewed tomatoes
1 medium onion
1 (4 oz) can chopped green chiles
1 tsp. lemon pepper
1 tsp. worcheshire sauce
1 lb. chopped chicken breasts

Cook onion & garlic in oil until tender. Use a little oil to cook chicken breasts. Put all ingredients (except for the flour & water mixture and chicken) in a large pot. Bring to a boil, then add flour and water mixture-stirring constantly!! (otherwise you get lumps!) For flour mixture: put flour into a jar (mayo size is good) then add water and shake until it is well mixed before adding to soup). Simmer all of this for 45 minutes to an hour, stirring occasionally. Add chicken for the last 20 minutes of simmering. Before serving, you can top with sour cream, grated cheese, and/or tortilla chips.

Maureen's notes:
1 I always double this for my family.
2 When I double, I use one can of Italian stewed tomatoes and one of Mexican stewed tomatoes.
3 I "cheat" with the chicken and use leftovers, the Foster Farms pre-cooked chicken breasts strips (buy at Costco, too pricey at the regular grocery store) or my favorite, a rotisserie chicken from the grocery. I just use the entire thing (give or take what my family gobbles up while I am cooking) and shred it with my fingers.
4 When I am in a hurry, I use the pre-chopped onions in the veggie section at Trader Joes and the minced garlic cubes from the freezer section.
5 I also run the tomatoes through the food processor, so Austin doesn't think there are tomatoes in the recipe-otherwise he wouldn't eat it!!!
6. I use Wondra flour, it's just a bit smoother.

Saturday, November 11, 2006

Rio Grande Bean Enciladas

Rio Grande Bean Enchiladas
Makes 4 servings

3 teaspoons olive oil, divided
2 cups chopped onions, divided
1 can (14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons chili powder
1 tablespoon prepared green salsa
2 teaspoons ground cumin, divided
1 teaspoon sugar
1/8 teaspoon black pepper
2 cloves garlic, finely chopped
1 can (about 15 ounces) black beans, rinsed, drained and mashed
1 cup plain nonfat yogurt
8 (6-inch) corn tortillas

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