Sopa De Tortilla

1 med onion, chopped
2 cloves garlic, minced
4 tbs olive oli
4 c. beef broth
4 c. chicken broth
1/2 c. tomato juice
1 tsp ground cumin
1 tsp chili powder
1 fresh jalapeno pepper, seeded and chopped
1 tsp salt
3/4 tsp worcestershire sauce
1 1/2 to 2 cups cooked brown rice
1 can black beans
1 tomato, chopped
2 c. shredded cooked chicken
1-2 lg. avocados, peeled, pitted and cubed
corn tortilla strips

In a 4 qt saucepan, saute onion until clear.  Add garlic and cook for one more minute.  Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and worcestershire sauce.  Heat to boiling, reduce heat and simmer cover 30-45 minutes.  Add chicken, tomato and rice to soup and cook 5 minutes.  Garnish soup with tortilla strips, avocado and sour cream if desired.  Serves 8

Hamburger Scramble

Hamburger Scramble

1 lb. ground beef
1/2 - 3/4 c. uncooked rice
onion, chopped or onion salt
1 c. celery, sliced
2 carrots sliced
1 t. salt
1/4 t. pepper
1 T. italian seasoning (I sometimes use different spices, whatever sounds good)
16 oz. of tomato juice
2 c. water
1/2 c. shredded cheese

In large cold skillet or pan, crumble ground beef.  Sprinkle rice over meat, then layer vegetables and seasoning in order given.  Add water and tomato juice.  Cook covered for 30 - 40 minutes or until rice is cooked and water mostly absorbed.  Add more water as needed to keep rice cooking.  Stir as needed to prevent sticking.  When done sprinkle cheese over top and allow to melt before serving.

Print Shop Cheese Soup

~REPOST!  Easier instructions and updated ingredients!

2 carrots, peeled and diced
3 celery ribs, chopped
1/2 med. onion, diced
6oz frozen peas
8-16oz cheeze-whiz OR 1-2 cans campbells cheese soup (depending on your cheesy preference!)
3/4 stick (6tbs) butter
1 cup flour
12 c. water
5 chicken bouillon cubes

1. Boil veggies and bouillons in 6 cups water until tender.
2. In separate pot melt butter, whisk flour into butter until smooth. Add remaining 6 cups water.  Combine with veggies/broth.
3. Add cheese-whiz. Stir until melted and smooth.

Chili Colorado Beef Burritos

From Six Sisters (it is no longer on the website)

2lb cubed stew meat
1 lg can enchilada sauce (at least 19oz)
2 beef bouillon cubes
refried beans
6-8 burrito-size flour tortillas
2 c. shredded cheese of your choice

Spray crock pot with non-stick cooking spray.  Put in beef, bouillon cubes, and enchilada sauce.  Cook on low for 7-8 hours or until meat is tender (you can cook on high for 3-4 hours).

When beef is done turn oven onto broil.  Build burritos with a spoonful of beans, beef (strain off sauce), and cheese (optional for the inside).  Roll burritos, place in pan.  Pour remaining enchilada sauce over burritos and top with cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Makes 6-8 burritos depending on how full you make them.  Enjoy!

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Tortillas
Salsa
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/2 cup shortening
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 cups rolled oats

Bring the first 4 ingredients to a full rolling boil stirring the whole time.  Remove immediately from heat.  Stir in peanut butter and vanilla.  Stir in rolled oats, mix well.  Drop by teaspoonful on wax paper, to cool and set.

Lemon Pies

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen lemonade concentrate, thawed
12 oz whipped topping
1 (9-inch) graham cracker pie shells

Combine the cream cheese, condensed milk and lemonade concentrate in a bowl and mix well.  Fold in the whipped topping.  Spoon into the pie shells.  Chill for 3 hours before serving.

Serves 16.