Mexican Chicken

chicken (about 2 lbs.)
6 med jalapeno chiles
1 onion
1 garlic clove
2 T salad oil
1/4 tsp. cumin
1 10 3/4 ounce can cream of chicken soup
1 10 oz. pkg. frozen spinach
1/2 tsp salt
1 pint sour cream
1 8 oz. pkg. corn chips
1/2 lb. Monterey Jack cheese, shredded (2 cups)

1. Place chicken in pan just large enough to hold it. Add 2 : water; over high heat, heat to boiling. Reduce heat to low; cover saucepan & simmer 35 minutes (for whole chicken) or until chicken is fork tender (no pink). Remove to large bowl; refrigerate 30 minutes or until easy to handle. Discard skin & bones; cut meat into bite sized pieces. Set aside. (Refrigerate broth to use in soup another day.)

2. Remove stems and seeds from chiles; dice. Chop onion, mince garlic.

3. In 10″ skillet over medium heat in hot salad oil, cook diced jalapenos, onion, and garlic until tender. Stir in cumin. Cook 1 minute. Stir in undiluted soup, frozen spinach, and salt; over high heat, heat to boiling, breaking up spinach with fork. Reduce heat to low; coverr & simmer until spinach is cooked. Stir in chicken and sour cream; heat through. Remove from heat.

4. Preheat oven to 350 degrees. In large casserole dish, arrange 1/2 of the corn chips; top with 1/2 shredded cheese and chicken mixture. Then rest of corn chips and cheese. Bake 30 minutes or until mixture is heated through. 

Serves 8!

Rice Krispie Squares

Bring to a boil:
1 cup Karo syrup
1 cup sugar

Add 1 cup peanut butter and stir until dissolved.

Pour over 6 cups Rice Krispies in a buttered bowl and mix thoroughly.

Pour into 13 x 9″ buttered pan and spread out.

Melt and frost with:
1 cup butterscotch chips (1/2 12 ounce package)
1 cup chocolate chips


Note: Butter the bowl and pan while waiting for the Karo and sugar to boil. Measure the Rice Krispies and peanut butter. Once the mixture boils, work quickly. It hardens as it cools.

Pizza Crust

2 1/4 cups flour
1/2 tsp salt
2 tbsp. olive oil
1 pkg dry yeast (or 1 tbsp.)
3/4 cups warm water
1 tsp. brown sugar

Measure 1/2 cup warm water in a measuring cup and stir in brown sugar. Dissolve the yeast in the water and set aside for at least 5 minutes.

Measure 2 cups of flour into bowl. Make a depression in the middle of the flour and add olive oil and 1/4 cup warm water. When the yeast mixture has risen for 5 minutes, add it to the flour.

Put the dough on a floured surface. Mix all the ingredients in the bowl and place them on the floured board. Knead the dough for 8 to 10 minutes.

Knead by pushing part of it away from you with the heel of on hand and then folding it back towards you. Repeat with the heel of the other hand. Then rotate the dough 1/4 turn and repeat. Add more flour to the board if the mixture is too wet or too sticky. Eventually the dough will become elastic and will stay together in a cohesive ball.

Rub a clean bowl with olive oil and place the kneaded dough in it. Turn to moisten the top with oil as well. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise. The oven is a perfect place to let the dough rise. 

When the dough has risen for an hour to an hour and a half, remove it and place it on the floured board. You are now ready to roll out the dough for pizza.

Roll the dough the size and shape of your pan. Lift it onto the pan and roll the edges up to form the crust. Brush the surface with a little olive oil and put this into a very hot oven (450 degrees). (You can add vegetables before baking if you want.) Bake for 5-10 minutes until the crust is set and steamy. Remove from oven. Spread sauce on crust. Add cheese and toppings. Put back in oven for 10-15 minutes until cheese is bubbly.