Index
1. Mexican
Hot Chocolate
2. Monterey Chicken Fajitas
3. Morning After the Night Before Omelet
4. Mud
Pies
5. Mushroom
Soup
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1. Mexican Hot Chocolate
Source: Better Homes and Gardens
http://www.bhg.com
Makes six (8-ounce) servings
Start to Finish: 20 minutes
Ingredients
6 cups milk
1/2 cup sugar
3 ounces unsweetened chocolate, chopped
1 teaspoon ground cinnamon
2 beaten eggs
2 teaspoons vanilla
Whipped cream
Directions
1. In a large saucepan combine 1 cup of the milk, the sugar,
chocolate, and cinnamon. Cook and stir over medium-low heat
until chocolate is melted. Gradually stir in remaining milk.
Cook and stir until milk is very hot, almost boiling. Do not
boil.
2. Gradually stir 1 cup of the hot milk mixture into eggs, then
transfer entire mixture to saucepan. Cook and stir for 2 minutes
over low heat. Remove from heat and stir in vanilla. Beat with a
rotary beater until very frothy.
3. Pour hot chocolate into mugs and dollop with whipped cream.
Makes six 8-ounce servings.
Nutritional Information
Nutritional facts per serving
calories: 286, total fat: 14g, saturated fat: 8g, cholesterol:
89mg, sodium: 144mg, carbohydrate: 33g, protein: 12g
© Copyright 2005 Meredith Corporation. All Rights Reserved.
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2. Campbell's® Monterey Chicken Fajitas
Prep/Cook Time 20 min.
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom or 98% Fat
Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
HEAT oil in skillet. Add chicken and cook until browned,
stirring often.
ADD pepper and onion and cook until tender-crisp.
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken
mixture down center of each tortilla. Top with cheese and
additional salsa. Fold tortilla around filling. Serves 4.
Shopping List
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom or 98% Fat
Free Cream of Mushroom Soup
Pace® Chunky Salsa
1 lb. boneless chicken breasts
Shredded Monterey Jack cheese
8 flour tortillas (8")
Vegetable oil
Medium green pepper
Medium onion
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3.
Pasta, Seafood, Eggs and Grains:
Morning After the Night Before Omelet
from Traditions
A Taste of the Good Life
___________________________________
INGREDIENTS:
1 Tablespoon butter
7 eggs
1 cup milk
1 cup grated Cheddar cheese
1/4 cup chopped onion
1 cup chopped mushrooms
1 cup chopped ham (may substitute with radishes, bacon
buds, chopped chicken, steak, etc.)
Salt to taste
Pepper to taste
TO PREPARE:
Preheat oven to 350 degrees. Butter a 3-inch deep,
approximately 10-inch square, baking dish. Beat eggs and
stir in milk, cheese, onions, mushrooms, ham, salt and
pepper. Pour into baking dish. Place in oven and
bake 20
minutes. Check for doneness by inserting a knife in the
middle of the omelet. If juice comes out, then cook longer
until the omelet is fluffy.
SERVINGS: 5 - 6
___________________________________
Copyright 1983 The Junior League of Little Rock, Inc. All
rights reserved.
To purchase copies of Traditions, call the Junior League of
Little Rock at (501) 666-0658 or order by mail at P.O. Box
7453, Little Rock, AR 72217. The cost is $18.95 plus $4.00
shipping/handling for first book ($2.00 each additional
book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).
The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers. Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.
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4. Soups and Vegetables:
Mud Pies
from the Houston
Junior League Cookbook
INGREDIENTS:
4 large, juicy ripe tomatoes
Italian salad dressing
1 jar (6 ounces) marinated artichoke hearts
Basil
Bread or cracker crumbs
Parmesan cheese
Butter
TO PREPARE:
Peel and slice tomatoes in half, early in the morning.
Pour some Italian dressing over tomato halves in a pyrex dish.
Refrigerate. About 1 hour before serving, slice artichoke
hearts and place on tomato halves. Sprinkle with basil,
bread crumbs and Parmesan cheese. Place a dab of butter on
top of each tomato half. Bake at 350 degrees for 20
minutes.
SERVES: 8
Copyright 1992 The Junior League of Houston, Inc. All
rights reserved. Visit The Junior League of Houston web
site (http://www.jrleaguehou.org/cookbooks) to purchase copies
of the Houston Junior League Cookbook and other fine cookbooks,
or call (713) 627-COOK.
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5.
Soups and Vegetables:
Mushroom Soup
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
1 cup chopped green onions
5-1/3 tablespoons butter
2 cups chopped fresh mushrooms
2 tablespoons flour
1 (13-3/4 ounce) can chicken broth
13-3/4 ounces milk
Salt, pepper, cayenne pepper to taste
TO PREPARE:
Saute onions in butter until tender, about 5 minutes. Add
mushrooms. Cook 2 minutes. Add flour and chicken
broth
and simmer 5 minutes. Add milk, salt, pepper and cayenne
pepper and heat. (You may have to add a little water or
milk if soup taste too rich.)
SERVES 4 to 6
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.jlbtr.org/river.htm) to purchase copies of
River Road Recipes II and other fine cookbooks, or call
(225) 924-0298.
The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable. All
proceeds from League fundraising efforts, including from
the sale of River Road Recipes II, are returned to the
community.
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