3 to 4 cans chicken broth
15 oz can corn, drained
15 oz can diced tomatoes
1 or 2 tbs chili powder (I only use about a teaspoon)
2 or 3 precooked chicken breasts, cut up
Simmer 20 to 30 minutes
Right before eating:
Crunch tortilla corn chips into bottom of the bowl, cut up avocado, shredded monterey jack cheese, squeeze fresh lime over avocado. Pour soup over chips. Add a spoonful of sour cream and sprinkle cheese on the top.
Best soup EVER!
Tuesday, December 29, 2009
Quiche Lorraine
3/4 c. onion, sliced
2 Tbs butter or margarine
9 inch pie shell, unbaked
8 oz. cheese, shredded, 2 parts swiss, 1 part cheddar
1 c. light cream or milk or mixture of both
3 eggs, lightly beaten
1 Tbs flour
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper
1 tsp Worcestershire sauce
4 to 6 slices bacon, cooked and crumbled
(or 1 cup ham, ground)
Saute onion in butter until tender, but now brown. (5 to 10 minutes). Spread in pie shell and top with cheese. Add cream to eggs. Add combined flour, salt, mustard and pepper. Add Worcestershire sauce. Pour over ingredients in pie shell. Top with bacon or ham. Bake 50 to 60 minutes at 350 degrees, or until set. Serve hot.
2 Tbs butter or margarine
9 inch pie shell, unbaked
8 oz. cheese, shredded, 2 parts swiss, 1 part cheddar
1 c. light cream or milk or mixture of both
3 eggs, lightly beaten
1 Tbs flour
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper
1 tsp Worcestershire sauce
4 to 6 slices bacon, cooked and crumbled
(or 1 cup ham, ground)
Saute onion in butter until tender, but now brown. (5 to 10 minutes). Spread in pie shell and top with cheese. Add cream to eggs. Add combined flour, salt, mustard and pepper. Add Worcestershire sauce. Pour over ingredients in pie shell. Top with bacon or ham. Bake 50 to 60 minutes at 350 degrees, or until set. Serve hot.
Egg and Sausage Breakfast Casserole
8 slices bread (square sandwich bread)
2 c. shredded american cheese
2-1/2 c. milk
3/4 tsp dry mustard
1-1/2 pound sausage
4 eggs
1 can cream of mushroom soup
1/2 c. milk
Cook sausage and drain well. Cut break slices in 4 to 6 pieces and place in buttered baking 9 x 13 baking dish. Top with sausage and cheese. Let stand overnight refrigerated. The next morning, or not long before baking, dilute soup with 1/2 c. milk. Pour over above and bake at 300 degrees for 1-1/2 hours, setting in a pan of hot water. (An oblong boiler pan works well.) Serves 12 to 16.
2 c. shredded american cheese
2-1/2 c. milk
3/4 tsp dry mustard
1-1/2 pound sausage
4 eggs
1 can cream of mushroom soup
1/2 c. milk
Cook sausage and drain well. Cut break slices in 4 to 6 pieces and place in buttered baking 9 x 13 baking dish. Top with sausage and cheese. Let stand overnight refrigerated. The next morning, or not long before baking, dilute soup with 1/2 c. milk. Pour over above and bake at 300 degrees for 1-1/2 hours, setting in a pan of hot water. (An oblong boiler pan works well.) Serves 12 to 16.
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