Recipes

Here are the recipes. I will post pictures of them as we make them! (and eat them)

Enchilada Soup
Ingredients:
1 T. vegetable oil 1 lb. boneless, skinless chicken breast halves
½ cup diced onion 1 clove minced garlic
4 cups chicken broth 1 cup Masa Harina
3 cups water, divided 1 cup enchilada sauce
1 lb. velveeta, cubed 1 tsp. salt
1 tsp. chili powder 1/2 tsp. ground cumin
Shredded cheese tortilla chips

Directions:
Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside. To the pot, add onions and garlic; sauté for 2 minutes, or until the onions are translucent. Pour in chicken broth. In a medium bowl combine masa harina with 2 cups of water and whisk until blended well. To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.
Garnish with shredded cheese and crumbled tortilla chips, if desired.

Kelly’s Homemade Applesauce:
2 bags of Granny Smith Apples
Lemon juice – just a little bit to keep the applesauce from browning and to give it a little tang
Sugar (to taste)
Cinnamon (to taste)

Wash apples, cut in fourths and bring to a boil. When the apples are tender, drain the water and put the apples through a food mill. Squeeze lemon juice in and add sugar and cinnamon to taste. Serve hot or cold.

Potato Latkes
10 Grated Potatoes
1 Grated onion
1-2 eggs
Flour
Salt

Peel and grate potatoes. Drain the water from the potatoes. To the potatoes add enough flour and eggs to bind the potatoes together. Not too much! Add salt to your liking. Fry in oil until golden brown on both sides. Serve with applesauce, ketchup, sour cream etc…