Tortilla Soup
1 chicken breast*, cooked and chopped (or 2 5-ounce cans chunk
chicken)
1/2 cup chopped onion 1 stalk celery, chopped
2 14-ounce cans chicken broth
1 15-ounce can stewed, chopped tomatoes
1 clove garlic 1 4-ounce can chopped green chiles
1/2 package taco seasoning
1/2 cup sour cream
Garnish:
Corn chips Shredded cheese
Saute chicken, onion and celery in a pot sprayed with nonstick
cooking spray. Add remaining ingredients except sour cream. Simmer
about 1 hour. Add sour cream and simmer 15 minutes more. Put in
serving bowls; garnish with chips and shredded cheese.
*(Test note: In testing, we cooked a whole chicken, then used half
the meat for this soup. The soup is attractive and very tasty! You
can use a lowfat or fat-free sour cream, or lowfat chicken broth,
if you're concerned about fat and calories.)
** Betty Bachmeier, Newburg (Souris River Telecommunications Co-op)
Cornbread Muffins
1 cup yellow corn meal
1 cup flour
1/2 teaspoon salt
1 cup milk
1/4 cup sugar
4 teaspoons baking powder
1 egg
1/4 cup shortening
Sift together dry ingredients. Add eggs, milk and shortening. Mix
until smooth. Preheat oven to 425 degrees. Pour batter into cupcake
papers placed in a muffin pan; bake 15 to 20 minutes. (Test note:
These excellent, fast and easy muffins are a great complement to
soup. They can also be prepared as a cornbread, baked in a greased
8-inch square pan. The muffins can be frozen for later use.)
** Joetta Iverson, Tioga (Mountrail-Williams Electric Co-op)
Wonder Cookies
1/2 cup butter
1/2 cup margarine
3/4 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups quick-cooking oatmeal
1 cup English toffee bits (Skor)*
Cream together the butter, margarine and sugars. Beat in eggs and
vanilla. Sift together flour, soda, baking powder and salt. Add
to liquid ingredients and stir. Add oatmeal and toffee bits. Dough
will be firm. Make walnut-size rounded balls and place on ungreased
cookie sheet. Bake at 350 degrees for about 10 minutes or until
done. After baking, let cookies remain on baking sheet 2 minutes
before removing to cooling rack. Makes about 4 1/2 to 5 dozen cookies.
*(Test note: These cookies have great texture and taste and are
moist and chewy. In testing, we used a standard cookie scoop, which
gave us about 3 1/2 dozen cookies. You can substitute butter brickle
chips for the Skor.)
** Anna M. Sanda, Williston (Mountrail-Williams Electric Co-op)
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