APPLE BUTTER

16 c. harvest apples, washed, cored, unpeeled, and chopped
2 c. apple cider
2 c. sugar
1/4 tsp. ground cloves
2 tsp. ground cinnamon
Dash of ginger, nutmeg, mace and allspice to taste
Combine apples and cider in crockpot. Cover and cook on low heat 10- 12 hours. Puree in food mill, sieve or food processor. Return apple mixture to pot and add sugar and spices. Cover and cook on low heat 6-10 hours. Pour into hot sterilized jars and seal. Apple butter may also be cooled and pureed in freezer containers and frozen for several months. Makes 4 pints.

I peeled and cut my apples first then put in crockpot, it didn't take my 12 hours so you'll want to watch. If you have a hand blender it works awesome. I just let the apples & cider cool first, worked like a charm! I also didn't add ginger mace or allspice but did add a pinch of nutmeg.

I got this recipe from my sister, Robin. I gotta try it. Apple butter is an all time favorite of our husbands from Grandma Osterhout.

CHICKEN TORTILLA SOUP

3 cloves garlic minced
1 chopped onion
2 TBSP butter
2 TBSP flour
4 cups half and half
3 cans chicken broth
1 can cream of chicken soup
6 cups cubed cooked chicken breast
1 cup salsa
1 cdn creamed corn
2 tsp cumin
1 pkg fajita seasoning mix
2 TBSP cilantro
monterey jack cheese
cheddar cheese
tortilla chips

Saute onion and garlic in butter for 5 minutes. Add flour and stir for 1 minute. Add chicken broth and half and half and bring to a boil. Reduce heat and add chicken soup, salsa, corn, chicken, cumin, fajita seasoning, and cilatnro. Stir and heat for 15 minutes.

Put chips and cheese in bowl, cover with soup, and top with more cheese and chips and sprinkle with cilantro.


WHITE BEAN CHICKEN CHILI

2 tbsp butter
3 tsp garlic powder
2 med or 1 large yellow onion
1-2 ob chicken breast, cut into pieces

5 cans Great Northern White Beans
26 oz carton of Wolfgang Puck's Natural Chicken Stock (at Walmart)
2 cans of chipped Green Chilies
1 tsp Cumin
2 tsp Oregano
2 tsp Sea Salt

1/2 tsp Pepper
1/2 tsp Cayenne Pepper (more if desired)
1 cup Heavy Whipping Cream
2 cups sour cream
3/4 cup Herdez Salsa Verde (at Walmart)

Chop onion and chicken and saute in butter and garlic salt (large pot, medioum heat)
Drain and rinse beans, then add beans, chicken stock, chilies, cumin, oregano, and sea salt to pot. Simmer for 30 minutes, or for a cople of hours, depending on when you need it. Remove from heat had add pepper, cayenne pepper, sour cream, heavy cream and salsa verde.

Serves approximately 12-16 people.

I got two new recipes to try. Try them and see what you think. They sound good.

Pumpkin Seeds

Separate the seeds from the fiber. Combine 1 cup unwashed seeds with:
1/4 teaspoon worchestershire sauce
1 tablespoon butter
3/4 teaspoon salt
spread in shallow pan and bake for 2hrs at 250. Stir occasionally until the seeds are crisp, dry and golden.

These pumpkin seeds are yummy!

Broccoli Chesse Soup

3 quarts water
5 chicken bullion cubes
Bring to a boil.
add:
2-3 carrots
3 stalks celery
1 onion
1 bunch broccoli
cubed or sliced cook until tender
Combine 1/2 cup butter and 3/4 cup flour. Add to water. Simmer and stir to remove lumps. Add 1 pound Velveeta cheese, salt and pepper to taste. Simmer until smooth and creamy.

Creamy Broccoli Soup

Put ingredients in crock pot. . .
4 cups water
5-6 potatoes cubed
3 tsp chicken bullion
1 can small cream of chicken
8 oz cream cheese cubed
Saute 1 cup diced celery and 1 cup diced onion add to soup
head of broccoli
stir cook on low 8 hours/ or high 4 hours
when done mash slightly with potato masher for creamy texture

Marinated Chicken or Turkey

For 10 pounds of meat

32 oz of 7up
15 oz oil
2 T. lemon juice
10 oz of soy sauce
1 T. horse radish
(powdered or prepared)
sprinkle of Garlic


Mix all together and pour over meat. It should cover the meat. Soak big pieces for 10 hrs. or so. Soak strips for 3-4hrs. Drain, grill and enjoy.

Basic Crepe Recipe

3 eggs
1 c.plus 2 T. milk (you can use 1 c.+2T. water and 3 T. powdered milk)
3 T. butter, melted
1 c. flour
1/4 t. salt
1 T. sugar

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with spatula, and blend about 30 seconds more. To cook, heat crepe on medium-high heat just hot enough to sizzle a drow of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover the bottom of the pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes. Fill crepes with coolwhip and fruit. Pudding or whatever sounds good. Yummy!