Mexican Scramble

6 Eggs                                                    ½ C Grated Cheddar
½ C Milk                                                Cilantro
½ C Salsa                                               Sour Cream
                                                               Jalapeno Slices (if desired)


Beat eggs and milk in bowl together, with whisk.  Pour in to hot greased skillet, add jalapeno slices.  When eggs are fully cooked, pour salsa over eggs and sprinkle cheese over the top.  Cover and remove from heat.  Add jalapenos, if desired.  Let stand for 3 minutes.  Add sour cream and cilantro before serving.

Chicken Surprise

Bone in chicken breasts were on sale.  I raise most of my own meat, but I just cannot pass up a sale of this magnitude.  Four split chicken breasts $4.51 cents.  Don't pay three times the price for boneless, skinless; that's where the chicken stock is!  There is a video coming soon.  So I baked them bones, skins and all, sliced the meat off the bone, leaving just a the "trimmings" for later use.

Boneless, skinless chicken breasts served for Shabbat dinner for four, while broth and bones went to make another meal.

Drippings and bones in 1 quart of boiling water for 20 minutes.  Remove bones and separated meat to cool.  Add another quart of water, 4 stalks of celery, 1 diced onion, rubbed sage, and S & P, 2-3 carrots sliced, if there are any, handy.  Add anything that looks like "soup fixin's!"

While veggies are boiling and chicken is cooling, mix 3 eggs with 1 1/2 cups flour, salt and pepper.  Blend until mixed but dry and crumbly.  Drop in boiling stock in small pieces.  Stir . . . shred chicken from bones and add.

Enjoy a pot of chicken soup while the snow falls.

Chili Pie

This is the perfect way to “wind down” the last of the chili, or make a meal of the last little bit.  Place about 3 cups of chili in 9 X 9 baking dish or 8” iron skillet.  Make ½ recipe of Corn Bread, pg.      .  Pour corn bread batter over and bake @ 400 for 25 minutes.  Sprinkle grated cheddar on top and bake another 5 minutes to melt the cheese.

Whether the chili is canned or your favorite secret recipe, Chili Pie will be a crowd pleaser.

                                Corn Bread

1 C Corn meal                                                    1/3 C Sugar
1 C Flour                                                            1 tsp. Baking Soda
1/3 C Corn Oil                                                   1 tsp. Cream of tartar
1 Egg                                                                  Dash of Salt
                                                                           ¾ C Clabbered Milk *

Combine egg, oil, and sugar, beat well.  Add dry ingredients at one time, without blending individually.  Stir in clabbered milk and pour into greased 9”X 9” baking dish or 8” seasoned iron skillet.
Bake @ 400 for 25-35 minutes until golden brown and passes the tooth pick test.

Shepherd's Pie

                     
1 Lb. Gr. Meat or Stew Meat                  Garlic
1 Qt. Tomatoes                                        Oregano
1 Lb. Green Beans                                   Salt & Pepper
5 - 6  Med. Potatoes                                Splash of milk
1 Onion diced                                          Butter
                                                                ½ C Grated Cheddar

In 3 qt. sauce pan boil potatoes to mash.  While potatoes are boiling.
In skillet, brown gr. meat or stew meat with onion garlic, oregano, salt and pepper.  When meat is browned add tomatoes and green beans.  If beans are fresh, they should be precooked.  Simmer 10-15 minutes.  Mash potatoes adding milk and butter.
Place mashed potatoes on top of skillet ingredients, still in skillet.  Sprinkle grated cheese and bake @350 for 25 minutes.

This was a popular meal when there was a houseful to feed.

A Pot o' Somethin'

Seems chicken and celery are on sale, nearly nation wide.  With the weather so cold, and so many folks not feeling too good, it's time to "hunker down" and get creative.

Double the mileage you get out of chicken with baking it first, for one meal, then saving the stock.  If it's bone in chicken, you may want to take it off the bone before serving so you can use the bones in creating a
 "Pot o' Somethin."

With chicken bones, stock, 4-5 stalks of celery and one onion, the creativity is endless.  I like to use sage in my chicken soups, and that is a great spice to have on hand.  Sage is good in helping the body regulate temperature for fighting the germs going around.

Dumplings or noodles are an easy addition with just some flour and a couple of eggs, but don't stop there.  Add some veggies.  Carrots are so good with chicken and offer Vitamin A.  Zucchini adds some wonderful color and nutrition.  If dumplings or noodles are not your choice, spaghetti squash, rice or even beans are a wonderful addition.  Remember though, beans require soaking before cooking time.  Pintos or limas cooked in chicken stock are wonderful, then add some canned tomatoes.  The sky truly is the limit.

Remember, you were created in the image of our Creator!  Use that gift to stretch the food budget!

Veggie Stew

2 TBS Olive Oil

3 Carrots chopped

1 Onion chopped

3 -4 Sticks of Celery Chopped

1 48 oz. Can Vegetable Juice

1 Can of Green Beans

1 small Zucchini sliced

1 yellow squash sliced

1 head of Cabbage sliced

mushrooms (optional)

1 TBS Garlic Powder

1 TBS Basil

1 tsp. Thyme

1 tsp. Oregano

1 tsp Mustard seed

Dash of Rosemary

1 tsp Turmeric

1/2 tsp Ground Red Pepper

Salt & Pepper

In large kettle,  heat Olive oil, and saute chopped carrots, onions and celery for 5 - 10 minutes.  Remove from heat and add all the ingredients.  Stir gently and return to medium low heat for 2 hours.  Serve hot, reheats well and stays good in refrigeration for several days.  Also freezes well in quart bags.  Makes 12-16 servings.

Taco Salad Soup

4 Cans of Pinto Beans or 1 Pound of Dried Pinto Beans cooked
1 TBS Cumin
1 Pint of Salsa
1 Onion chopped
1/2 Cup Cilantro

Cook beans according to package directions or heat if using canned, add cumin.
When beans are fully cooked add salsa, onion, and cilantro and simmer about 20 minutes.

Serve piping hot in bowl and top with salad, sour cream, and cheese.

             Salad
1/2 head Lettuce chopped
1 Tomato diced
1/2 onion minced
1 Avocado sliced

Sour Cream
Grated Cheese
And anything else you think of.

Serve with tortillas, tortilla chips or crackers.
This recipe serves 8-10.