Taco Soup

1 lb. ground beef, browned & drained
2 c. salsa
1 can stewed tomatoes, undrained
1 can corn, undrained
1 kidney beans, rinsed & drained
1 garbanzo beans, rinsed & drained
1 black beans, rinsed & drained
1 pkg. taco seasoning

Mix and simmer ingredients all day in a crockpot, or mix and heat on medium-high heat on stovetop until boils. Simmer on medium for about 30 minutes. Serve with tortilla chips, shredded cheese, and sour cream.

Recipe Source: Ruth Hale

Summer Curried Chicken Salad

• 6 chicken breast halves, bone in, skin on (this makes for moister chicken) or just use Costco rotisserie chicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 scallions, chopped
• 1 rib celery, chopped 
• 1 1/3 cups mayo
• 2 Tablespoons curry powder (I usually half this)
• 1 1/2 cups seedless grapes, sliced in half
• 1 cup cashews

Preheat oven to 350 degrees. Place chicken breasts on a baking sheet, cover with foil, and roast until done, about 40 to 50 minutes, depending on the size of the chicken breasts. Cool, discard skin, remove the meat from the bones, and cut into chunks.

Place chicken chunks in a larger bowl. Season with salt and pepper. Add the scallions and celery. Mix the mayonnaise and curry powder together, then add to chicken. Add the red grapes and chill. Stir in the cashews just before serving. This salad tastes even better the following day. 

Banana Cake

1 1/2 cups mashed ripe bananas
2 tablespoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk

Preheat oven to 275 degrees F. Grease two 8 inch round baking pans and line with parchment.

In a small bowl, mix mashed bananas and lemon juice. Set aside.

In a medium bowl, stir together flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.

Evenly pour batter into baking pans. Bake 45 minutes or until a toothpick inserted in center comes out clean. Since the cake is baked at a low temperature, the oven times may vary. It is important to keep an eye on the cake and check it often. When the cake is done, place the baking pans directly into the freezer for 45 minutes to cool before frosting.

Buttercream Frosting:

1 cup butter, softened
1 teaspoon vanilla extract
3 1/2 to 4 cups powdered sugar
1 to 2 tablespoons milk

To make the frosting, cream together all ingredients, adding milk gradually as needed for desired consistency. Whip until light and fluffy.

Chicken Pot Pie

1 pkg (10 ounce) Frozen peas and carrots
2/3 c butter
2/3 c flour
1/3 c chopped onion
1/2 tsp Salt
1/4 tsp pepper
1 3/4 c chicken broth
2/3 c milk
2 1/2-3 c chicken cubed or shredded
2 9 inch pie crust

Rinse frozen peas and carrots under running cold water to separate, drain. Heat butter over low heat until melted. Stir in flour, onion, salt, and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Chicken and vegetables. Put pie crust in a 9" pie pan, pour filling in, place top crust on and flute edges. Bake at 425 degrees for 35 minutes.