January 13th Taco Luncheon Recipes
Mexican Chicken Corn Chowder : Perri Baulig
6 to 8 servings
1 1/2 boneless chicken breast (cubed)
1/2 cup chopped onion
1 to 2 cloves garlic chopped
3 Tb. butter
2 chicken bouillon cubes or chicken broth
1/2 tsp. or 1 tsp. cumin
2 cups half -n- half cream
2 cups monterey jack cheese
1 can creamed corn
1 can chopped green chiles (undrained)
1/4 tsp. hot pepper sauce
optional 1 medium chopped tomato
Fresh Cilantro
Brown chicken in a large covered skillet with onion, garlic, and butter until no longer pink. Add broth and cumin and bring to a boil. Reduce heat and simmer for 5 minutes. Cool before adding cream, cheese, corn, chilies and hot pepper sauce, then cook slowly over low heat until cheese is melted. Stir in tomato if desired and chopped fresh cilantro.
Texas Cavier: Amy Turner
1 can pinto beans
1 can black eyed peas
1 can kidney beans
1 can chick peas
pimento
chopped celery and onion
choppped red and green pepper
Dressing:
3/4 c. olive oil
1 c. sugar
3/4 c. cider vinegar
1 Tb. water
salt and pepper
Warm dressing in a sauce pan, let cool and pour over beans. Enjoy!!!