Wednesday, June 29, 2011

Chili-Corn Scones

Chili-Corn Scones

  • 2 1/4 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 3 tablespoons margarine
  • 1 egg
  • 1 can (8 ounces) creamed corn
  • 1/4 cup diced green chilis
  • 1 tablespoon minced cilantro or parsley (optional)

Preheat oven to 400°. Lightly grease baking sheet. Combine first three, cut in margarine. Stir in remaining indredients. Knead ten times. Pat dough into 8-inch circle and place on baking sheet. Lightly score into eight wedges and bake 15-20 minutes or until golden brown.

Image courtesy of Wojtek Kutyla,

Sunday, June 26, 2011

Chicken & Woodsorrel Salad

Chicken & Woodsorrel Salad

This recipe is equally interesting as egg, turkey, or tuna salad.

  • 2 cups diced cooked chicken, eggs, turkey or tuna
  • 1 cup chopped or minced celery
  • 1 small chopped or minced onion
  • Salt & pepper to taste. Any herbal seasoning may also be used, including those with cayenne pepper included.
  • 1/4 cup mayonaisse (more or less to suit your preferences for moisture and spreadability.
  • 1/2 cup minced wood sorrel leaves, stems, and flowers.

Place all this in a bowl, mix thoroughly, and mound on a bed of green lettuce leaves with several crackers around. Or serve as the filling on a sandwich, or as a spread on crackers. Lasts several days in the refrigerator, a great snack.


Friday, June 3, 2011

Chicken Tortilla Soup

Chicken Tortilla Soup

Sheryl Crumpton, of Lindale, Texas says, "This soup is a very pretty dish that tastes as good as it looks. It is always a big hit when I bring it to brunch get-togethers, church potlucks, or family events. Be sure to bring the recipe, because you'll be asked for it."

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, finely chopped
  • 2 tablespoons minced garlic
  • 3 cups lower-sodium chicken broth
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 cup mild picante sauce
  • 1 (15-ounce) can ranch-style beans, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teapsoon chili powder
  • 1/8 teaspoon paprika
  • 2 cups chopped cooked skinless chicken breast
  • 1/4 cup chopped cilantro
  • Tortilla chips, optional
  • Sliced avocados, optional
  • Shredded Cheddar cheese, optional
  • Sour cream, optional

Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.

Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.

Ladle into soup bowls and top with tortilla chips, sliced avocados, cheese and sour cream, if desired. Serves 6.

Source: American Profile, February 20, 2008

Image of dutch oven by the author.

Image of chicken courtesy of Nick Holdstock, modified by GIMP