MEXICAN CHICKEN SOUP

Ingredients:

• 2 Cans Campbell Cream of Chicken Soup
• 2 Soup Cans of Milk
• 1 Large Can Cooked Chicken or 2-3 Cooked Chicken Breast halves
• 2 (4oz.) Cans Chopped or Diced Green Chilies
• 1/4 to 1/2 Cup Fresh Chopped Cilantro
• 2 Cups Monterey Jack or Cheddar Cheese
• 1/4 Cup Green Onions, chopped
• 2 Or More Cups Lightly Crumbled Tortilla Chips

Directions:

In a medium pan add the condensed soup, milk and green chilis and heat on low until hot, stirring occasionally but do not let this boil as it will overflow. Add chicken that has been pulled into medium pieces or chopped. Add the chicken after the soup has got hot as the chicken will come apart and be stringy. Pour into individual soup bowls. Garnish with the fresh cilantro, shredded cheese and green onions and last add the tortilla chips.

TRINA'S RUBEN SANDWICHES

Ingredients

• 1 Loaf Rye Bread(light colored)
• 1 Pack Swiss Cheese(sliced)
• 1 Can or 1/2 Bag Kruat(drained good)
• 1 Lb. Pastrami Meat(sliced thin)
• 1 Stick Blue Bonnet
• 1 Bottle Thousand Island Dressing

Directions:

Put the swiss cheese on one piece of the bread. Then add the pastrami. Then drain the kraut, I like to warm it up a bit in a skillet and like half fry it before putting on the sandwich. Next add the kraut then the other piece of bread. Put some marg. in a skillet and let melt. Put the sandwich in the butter on medium so it will not scorch. Let get brown then flip over and do the other side. Can also be done on a paini machine. Dip in thousand island dressing or can dip in a thin sour cream or ranch dressing.

KOOLAID DRINKS

• 3 Envelopes Unsweetened StrawberryKoolaid
•  3 Cups Sugar
•  6 Quarts Cold Water
•  1 Can (12oz) Frozen Orange Juice Concentrate, thawed
• 1 Liter Ginger Ale, chilled
• 1 Quart Raspberry or Orange Sherbet

 in a large pitcher prepare the Koolaid with the sugar and water according to package directions. stir in orange juice concentrate. just before serving, add ginger ale. serve in chilled tall glasses. add a scoop of sherbet to each of the glasses.

BROWN GRAVY POT POAST

Ingredients:

• 1BEEF ROAST
• POTATOES
• CARROTS
• ONIONS
• BEEF GRAVY (10) oz JAR OR CAN

Directions:

Place roast in bottom of slow cooker. Peel and cut up carrots and potatoes, place on top of Roast. Pour gravy over all and cover. Cook on low 7-8 hours or on high for 3-4 hours. Try not to open the lid because it takes about twenty minutes to recover the heat if you do! Note: It doesn’t matter how many potatoes or carrots you use, long as it all fits in your crock pot. If you have a big roast  and a lot of Veggies. Then use 2 jars of gravy.

SANDY C. BACON AND BROWN SUGAR TENDERLOIN

Ingredients:

• 1 PACK TENDERLOIN, sliced
• 1PACK BACON
• 2 CUPS APPLE JUICE
• 1 CUP BROWN SUGAR

Directions:
Spray a 9 x 12 pan. Wash Tenderloin, pat dry. Lay the tenderloin in the pan and put a strip of bacon on each piece. Put in the oven on 350. When the bacon starts to fry put the apple juice, brown sugar mixture on it and bake until done. Mix the brown sugar and apple juice together until you get a thick like mixture it may take more apple juice then called for and stir it up good then pour over the tenderloins or put some on each piece. Doneness will vary with every how thick the tenderloin pieces are.

SANDYS C. CHICKEN CABBAGE SOUP

• 1 HEAD CABBAGE
• 3 Or More, CARROTS, Sliced
• 3 or more BONELESS CHICKEN BREASTS
• 1STICK BUTTER
• SALT and PEPPER

In a kettle with water over top chicken breasts cook until done. Take out of water and save broth. Set aside. Pull the chicken apart into pieces. Cut cabbage in small pieces like for stir fry Slice the carrots.Add the carrots and cabbage to the chicken broth. Add the stick of butter When almost done add the chicken back in, stir and let finish cooking. Add salt and pepper. Stir again. I like to add a can of chicken broth to this or some chicken bouillon for a little more flavor but watch when you add the salt. Eat with town house crackers or regular crackers.

POTATO AND LETTUCE SALAD

• 12 Oz. Cooked Sliced Potatoes
• 2 Medium Beets, diced
• 1Head Of Lettuce, cut into thin strips
• 3 Egg yolks
• 1 Tablespoon Capers, washed and drained good
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Yellow Mustard
• 3 Tablespoons Oil
• 1to2  Teaspoons Vinager
• 1/4 Cup Heavy Cream
• 1 Tablespoon Caper Liquid

Blend the beets, lettuce and potatoes in a medium bowl. Then in another bowl blend the egg yolk, mustard and sugar and then add the caper oil and blend it. Last add the cream and blend again and then pour  all this over the salad and blend it good. Keep ref.