HLRGazette Archives

Relive some of our best stories.

  • Increase font size
  • Default font size
  • Decrease font size

Womens Page

E-mail Print PDF
-- Plan ahead. Be ready. Enjoy your Thanksgiving! ---
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) cream of potato soup, undiluted
1 1/2 cups milk
2 cups cubed cooked chicken
1 can ( 11 ounces) Mexicorn
1 jar ( 4 1/2 ounces) sliced mushrooms, drained
1 can ( 4 ounces) chopped green chilies
1/4 cup thinly sliced green onions
4 flour tortillas ( 6 to 7 inches) cut into 1/2 -inch strips
1 1/2 cups ( 6 ounces) shredded cheddar cheese
In a Dutch oven or soup kettle, combine broth, soups and
milk. Add the chicken, corn, mushrooms, chilies and onions;
mix well. Bring to a boil. Add the tortilla strips.
Reduce heat ; simmer, uncovered , for 8 -10 minutes or
until heated through. Add cheese; stir just until melted. Serve
immediately . YIELD: 10 servings
2 tablespoons all-purpose flour
1 teaspoon caraway seeds
1 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon each rubbed sage and black pepper
1 boneless pork loin roast ( 4 to 5 pounds)
2 Tablespoons olive oil
For the Apple Topping:
1 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground mace
1, In a small bowl, combine the first seven ingredients;
Rub over the roast. In a large skillet, heat oil;
brown roast on all sides. Place on a rack in a
shallow baking pan. Bake uncovered at 325 degrees
for 1 1/2 hours.
2. Combine the topping ingredients, spread over top of
roast. Bake 1 to 1 1/2 hours longer or until a meat
thermometer read 160 degrees. Let stand for 10
minutes before slicing.
1 cup whole walnuts
1 teaspoon Canola oil
1/4 teaspoon garlic salt
1/8 teaspoon dill weed
5 cups shredded lettuce/ divided
8 cherry tomatoes, halved
1 cup shredded cheddar cheese
1 package ( 10 ounces) frozen peas, thawed
3/4 cup mayonnaise
1/2 cup sour cream
2 Tablespoons chopped green onions
1 Tablespoon lemon juice
1 teaspoon prepared mustard
1/4 teaspoon salt
In a small bowl, toss walnuts with oil, garlic salt,
and dill. Spread in a single layer in an ungreased
15" x 10" x 1" baking pan. Bake at 350 for 8-10
minutes or until lightly browned, stirring once. Cool.
In a 2 1/2 quart bowl, layer 2 cups of the lettuce, tomatoes,
cheese and peas, 3/4 cup walnuts and remaining
lettuce. In a small bowl, combine the dressing ingredients.
Spread one cup of the dressing over the top of salad ( do
not toss). Cover and refrigerate salad and remaining
dressing for several hours or overnight.
Just before serving, top with remaining dressing and walnuts.
-- Praise God from whom all Blessings Flow! ---