Southwest cornbread

Combine:
1 1/2 cups cornmeal
1/2 cup flour
1 t salt
1 T baking powder
1/2 c sugar (splenda works fine, too)

Combine in a separate bowl:
1 15 oz can creamed corn
1 c water
1 small can diced green chiles (optional)

Pour liquid ingredients in dry ingredients and stir until mixed. Pour in greased 9x9 pan and cook for 35-40 minutes. Test with a toothpic. Let sit for 10 minutes before cutting into.

Jeanne Call

Amazing split pea soup

1 lb split peas
1/2 cup barley
8 cups chicken broth (I use bullion and water)
1/2 t dried sage
1/2 T dried thyme
3 cloves garlic, minced
3 T salt (I use 2)

Combine, bring to a boil, turn down heat so it is gently boiling. Cook for an hour. Then add:
(these ingredients can be more or less depending upon preference)

1 onion chopped
4 carrots diced
8 plum (roma) tomatoes diced (can substitute a couple cans of diced tomatoes)
4 stalks celery, chopped

Cook for an additional 20-30 minutes until vegetables are cooked as desired.

Jeanne Call

Almost Cafe Rio Dressing

This tastes like Cafe Rio green salad dressing...yummy!!

Ingredients:
1 buttermilk ranch dressing packet
1/2 c. milk
1/2 c. sour cream
1 c. mayo
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño pepper

Directions:
Roast the jalapeño pepper and tomatillos in the oven at 400 degrees for 20 minutes. Squeeze out most of the seeds and liquid from the tomatillos and jalapeno.  Add to blender.
Blend all the ingredients well. Refrigerate.
Lasts around two weeks...but gets hotter as it sits!

~Shelly Carter

Clam Chowder

Ingredients:

3 to 4 potatoes (cut in bite size pieces)

2 carrots shredded
1 onion (chopped)
1 can Campbell’s Cream of Mushroom soup
1 can Campbell’s Cream of Celery soup
1 12 oz can of Evaporated Milk
2 cans chopped clams (drained –save juice*)

Directions:
Boil Potatoes, drain when done.  (reserve some of the water to use to get consistency wanted later).
Sauté carrots & onion in butter.
Heat soup, milk, and clams. Add carrots, onions, and potatoes and simmer. Season with salt and pepper and *add clam juice to get desired taste.

~Shelly Carter

Creamy Chicken and Wild Rice Soup

Ingredients:
48 oz can Chicken Broth

1 package Uncle Ben’s Wild Rice and season packet-NOT Instant
½ cup Butter
¾ cup Flour
2 cups Half and Half
1 ½ cups cubed Chicken or turkey

1 medium onion
8 slices Bacon, cooked and crumbled


In soup pot, cook rice, chicken broth, and seasonings until done (30-45 mins).  In a medium sauce pan, melt butter. Slowly stir in flour- cook for 1 minute, stirring constantly.  Slowly pour half and half into  butter/flour mixture, stirring constantly being careful not to boil.  When rice is done, pour in thickened cream mixture. Add meat and onions, and allow to come back up to temperature.  Do not boil.  Serve hot.  Yummy!
~Dianne Morgan