Recipes from my sister's kitchen & 5.2

      My sister is an incredible cook. What follows are some of the recipes she's shared over the years in the family newsletter. I hope you enjoy them as much as we have.

Mexican Quick Comfort Soup

1 can of chicken broth
1 can of chicken
1 can of chopped tomatoes & mild green chilies
2 stalks of chopped celery
1 chopped medium sweet onion
1/2 bag of baby carrots, sliced thinly
1 teaspoon of butter
1 heaping teaspoon of flour
1 small can of mushrooms
Black pepper to taste

Put a small amount of olive oil in the bottom of a heavy skillet. Turn heat up to medium. Add onions, celery, and carrots. Cook until the onions are transparent. Put in large heavy pot. Add remaining ingredients. Cover and bring to a boil.

Add one teaspoon of butter to the first skillet. Melt butter, and then add a heaping teaspoon of flour. Cook flour until it begins to change color. Drain one small can of mushrooms. Pour the liquid into the skillet. Stir until smooth. Then pour the mixture and the mushrooms into the pot.

Turn the heat down to low. Replace the lid. The chilies will increase in heat the longer they cook, but you can add a small can of chopped green chilies. This will open your sinuses! You can replace the mushroom liquid with 1/4 cup of milk and then add a two-inch block of grated Velveeta cheese to the soup with the thickened roux. Tasty!

All the Children of the World Chili

1 can of Red beans
1 can of Yellow beans (Garbanzo)
1 can of Black beans
1 can of White beans (navy)
1 can of Brown beans (pinto)
1 large can of pureed tomatoes
1 large can of diced tomatoes
1 package of mild chili seasoning
1 chopped yellow or white onion
1 1/2 lb. hamburger

Brown hamburger and add onions. Drain excess fat. Put meat and onions into crock-pot. Add all beans and tomatoes. Stir in the seasoning mix. Cook on low for at least eight hours or overnight. Yummy!

Heavenly Biscuits

1/4 cup of warm water
1/8 cup of granulated sugar
1 package of fast-acting yeast
1 cup of buttermilk
1 stick of butter
3 1/2 to 4 cups of self-rising flour

Combine water, sugar and yeast in a small bowl. After five minutes, add buttermilk. In a large bowl, add butter cut into 1/4 inch pieces. Sift self-rising flour into the large bowl one cup at a time. Use knives or pastry blender to cut the flour into the butter. Once the flour mixture looks like pea-sized gravel, add the liquid mixture. Beat as little as possible until combined. You may place in a bag and refrigerate.

When ready to use, remove from the refrigerator and pre-heat oven to 350 degrees. Wait 1 hour. Then pat or roll out to 1/2 inch thick and cut with 2-inch cutter. Re-roll scraps. Place on un-greased cookie sheet or cake pan. (If you want some extra flavor, you can pour bacon drippings in the bottom of the pan.) Paint the tops with melted butter, and bake until golden brown.

The recipe will make about 30 biscuits. You can bake a few each morning as the dough will keep and still rise for three to four days. That’s why I call them “Heavenly,” plus they taste that way, too!

Pasta Fagolia

1 15.5 oz. can of Great Northern Beans
1 28 oz. can of whole tomatoes
1 can 15.5 oz. Veg-All
1 lb. cooked ground beef, drained
1 medium onion, chopped
1 8 oz can of tomato sauce
1 tsp. Italian Seasonings
5-10 drops of Hot Sauce/Tabasco
2 cups cooked macaroni

Place beef in skillet. Add chopped onions. Cook on medium high until the beef is brown and the onions are transparent. Place beef and onions in crock-pot. Add all ingredients except for the macaroni. Cook on low for 8 hours. Cool and place in refrigerator. Remove the congealed fat. Return the crock-pot to the heating element. Cook on high until the soup comes to a boil. Add the macaroni to the soup. Cook an additional 20-30 minutes. Serve with bread sticks. Fantastic!

Cream Cheese Cupcakes

1 box of vanilla wafers
1 8 oz. block of softened cream cheese
1 can of sweetened condensed milk
1/4 cup of lemon juice
1 lightly beaten egg
1 teaspoon of good vanilla extract

Put paper liners in a cupcake pan with 12 cups. Put one vanilla wafer in the bottom of each paper liner. Preheat oven to 350 degrees. Put softened cream cheese in large mixing bowl. Add sweetened condensed milk, lemon juice, one lightly beaten egg and vanilla extract. Beat until mostly smooth.

Carefully spoon the mixture into the prepared cups and put in oven. When they are lightly golden brown and a toothpick inserted in one of the middle ones in the pan comes out clean, remove from oven.

Cool on rack for ten minutes, then remove cups from pan. Continue to cool. Do not attempt to peel until they are cold. You can put pie filling on top.

      I hope you enjoy these tasty dishes. And feel free to share your favorite recipes in the comments!