My Recipes

This is a recipe I found when I was searching for Chili's famous soup recipe. This is my Second favorite soup ever...second only to my homemade tomato soup.

1/2 C. vegetable oil

1/4 C. chicken base

1 small can Rotell tomato with green chili

3 C. diced yellow onions

2 t. ground cumin

2 t. chili powder

2 t. granulated garlic

1/2 t. cayenne pepper

2 C. masa harina

4 qts. water, divided

2 C. crushed tomatoes

1/2 lb. Velveeta cheese, cubed

3 lbs. boneless, chicken cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.

4 large ears corn
2 tablespoons all-purpose flour
2 eggs, separated
1 tablespoon granulated sugar
Salt and pepper to taste

Cut the kernels from 4 ears of corn and place them in a medium bowl. Using the back of a knife, scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.

Beat the egg yolks in a large bowl until light. Beat in the the flour, sugar and salt and pepper. Stir in the corn.

Beat egg whites until stiff. Fold them into corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoon fulls onto hot skillet and cook until golden brown.

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying

In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.

In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time

Ingredients

8 oz. cream cheese, softened
1/3 c. crunchy peanut butter
1 c. powdered sugar
1 c. Cool Whip, plus some to top pie later

Combine everything and fold in Cool Whip. Pour into 9-inch graham cracker crust and refrigerate. Top with Cool Whip.

10 - inch Double Crust

* 2 cups all purpose flour
* 1 teaspoon salt
* 1 cup Crisco Shortening
* 7 -8 tablespoons cold water

Directions

Combine

Flour and salt in bowl. Cut in Crisco using pastry blender or 2 knives, until all flour is blended in to form pea size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.

Press dough ball between hands to form 5 to 6 inch pancake. Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than upside down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate.

Bake 425 for 10-15 minutes

Crust

1. Unbaked 10 inch Double Crust

Filling

1. 1 can (1 pound 13 ounces) yellow cling peaches in heavy syrup
2. 3 tablespoons cornstarch
3. 1 cup sugar, divided
4. 3 tablespoons reserved peach syrup
5. 3 eggs
6. 1/3 cup buttermilk
7. 1//2 cup butter or margarine, melted
8. 1 teaspoon vanilla

Glaze

1. 2 tablespoons butter or margarine, melted
2. 2 tablespoons sugar

Directions

Heat oven to 400 degrees. For filling, drain peaches, reserving 3 tablespoons syrup. Cut peaches into small pieces. Place in large bowl. Combine cornstarch and to 3 tablespoons sugar. Add 3 tablespoons reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and vanilla. Pour over peaches. Stir until peaches are coated. Pour filling into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge or pie plate. Fold top edge under bottom crust. Flute. Cut slits int o pie crust for escape of steam. For glaze, brush top crust with melted butter. Sprinkle with sugar. Bake a 400 degrees for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving

Now I know what some of ya'll are saying....BOILED PEANUTS? I remember that as a little girl my grandma would make these all the time and I would eat them until I passed out! They are best cold right out of the icebox.

INGREDIENTS

* 2 pounds green (raw) peanuts in the shell
* 1/4 cup coarse salt, more as needed

Rinse the peanuts in cool water and drain several times, or until the water is clear. Place in a large pot. Cover with water and add the salt. Bring to a boil; reduce heat, cover and simmer until soft, but not mushy, about 1 hour. (The amount of time it takes to cook the peanuts depends on the variety and freshness of the nuts. Check one after 30 minutes, and then occasionally thereafter. Taste for saltiness, adding a little more if desired. Southerners like them very salty. When the peanuts are done, you may let them sit in the water a little longer to soak up more of the salt. ) Drain well and eat warm, room temperature, or cold. They will last in the ice box for several days.

This is one of the dishes I missed most while in Japan, because I could never find the right tomatoes. This is simple and easy and melts in your mouth.

INGREDIENTS

* 3 to 4 unripened tomatoes, cut into approximately 3/8-inch slices
* 1/2 cup flour
* 1/2 cup cornmeal
* Vegetable oil for frying/or bacon drippings
* Salt and pepper to taste

Heat enough oil to cover the bottom of a large skillet over medium-high heat. Mix together the flour and cornmeal. Dredge the tomato slices in the flour mixture to coat both sides; shake off excess. Place in hot pan and brown quickly until slightly softened but not mushy, about 2 minutes per side. Adjust heat as needed. Add more oil as needed between batches. Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper.