Crazy Crust Mexican Dinner (Peggy)

Crust:
1/2 c flour
1/2 t salt
1/2 t baking powder
1/4 c shortening
1/2 c sour cream
1 egg

Filling:
1 lb ground beef
1/2 c onion chopped
1 t salt
2 t chili powder
1/4 to 1/2 t hot pepper sauce
16 oz. can (c.) kidney beans undrained
6 oz. can tomato paste
1/2 c tomatoe chopped
1/2 to 1 c cheese shredded

Heat oven to 425*. Lightly grease & flour bottom & sides of 9" metal or 10" glass pie pan.
In bowl, combine all crazy crust ingredients. Stir batter--it will be lumpy.
Spread batter thin on bottom & thick up sides to within 1/4" of pan rim.
In skillet brown round beef. Add onion, cook until tender. Drain fat.
tir in remaining ingredients except lettuce, tomato & cheese. Spoon in crust.
Bake 20-30 min until crust is deep golden brown. Sprinkle with lettuce, tomatoe & cheese.
Serve with Taco Sauce. Serves 6.

Mexican Lasagna (Mary)

1 can cream of chicken soup
1 pt. sour cream
1 large can chopped green chilies
1 lb. grated cheese
6 flour tortillas
1 lb. boneless chicken breast
Combine the above items and set aside. Bake 1 pound of chicken breast; after cooled, chop very fine. Layer 2 tortillas, soup mixture, cheese, and chicken. Then repeat layers, ending with tortillas on top. Bake on 350° for 30 minutes.

Michelle’s Baked Potato Soup (Mary)

4 large baking potatoes

2/3 cup butter

2/3 cup all-purpose flour

3/4 tsp. salt

1/4 tsp. white pepper

6 cups milk

1 cup (8 oz.) sour cream

1/4 cup thinly sliced green onions

10 bacon strips cooked & crumbled

(I normally cook a whole package and cut the bacon with kitchen scissors)

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.(yields 10 servings)

Bacon Potato Soup (Joycelyn)

6-7 medium potatoes peeled and diced
1/2 lb raw bacon ,diced
1 jumbo onion , diced
1 quart milk
1 quart water
2 Tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine (about)
2 Tablespoons dry parsley
1 cup whipping cream
In a large pan with water bring potatoes to a boil.
In a large heavy pot saute bacon, onions, and celery over medium heat until celery is tender.Drain grease and return bacon, onions, and celery to pot.
Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot but do not let soup boil.
In a heavy large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. (If desired, a larger amount of roux can be made to produce a thicker soup.)Gradually add roux to soup, stirring constantly.
Continue to cook, stirring, until thick and creamy. Drain cooked potatoes and mash slightly. Stir in cream and parsley.

Vichyssoise Soup (Carolyn)

3/4 lb leeks washed, sliced thin & lengthwise
1 medium onion
2 T butter
2 large potatoes peeled & diced (used Yellow Gold)
3 cups chicken stock made from scratch
salt to taste (none)
2 cups light cream (half & half)
dash of Tabasco (left out)
1 cup plain yogurt
Sauté leek and onion, do not brown. Add potatoes & stock cook about 30 minutes. Cool. Pour in blender with cream. Chill, add yogurt before serving & garnish.

Cream Shrimp and Peas Soup (Carolyn)

1 can Cream of Shrimp soup
1 can milk
1-2 T butter
1/4 cup flour
3/4 to 1 lb. Shrimp
2 cups frozen peas
Melt butter, add flour and then milk. Cook over low heat until thickens then add soup mix, shrimp and thawed peas. Serve with crackers, toast or in bread bowls.

Broccoli Soup (Gail)

1 cube butter
2/3 -3/4 c flour
1 quart chicken stock
1 quart milk
2-3 cup chopped broccoli
2 cup cheese shredded
(I used mix of Monterrey Jack, Cheddar & Swiss)
salt & pepper
Make roux out of butter and flour
Add liquids- thicken
Add broccoli- mix in
Add Cheese - mix in
salt and pepper to taste