RECIPES

CHICKEN CORN CHOWDER

I do not know if I saw this somewhere in a magazine

or in my hundreds and hundreds of cookbooks or if I just made it up with things I had on hand.

1/2 large onion diced

1/2 green bell pepper, diced

1 stalk celery chopped

1 carrot diced

2 chicken breast, poached, diced

1 cup of chicken broth

1 cup of water

In a large soup pot, on the top of a hot wood stove, simmer until vegetables a tender soft.

(Okay you can use the stove top or crock pot.)

Add:

1 can cream of mushroom soup

1 can cream of chicken soup

1 can (small) diced green chilies

1/2 cup corn – or more

1 can canned milk

Add more water if you desire.

Simmer until hot. Do not boil. Enjoy!

To poach chicken breast. Drop into boiling water. Turn OFF burner. Let stand in water for 1/2 to 1 hour.

take out and dice. I poach fish this way also.

This can be found on page 60 of my Grannie Annies Cookin’ on the Woodstove.

CHICKEN CHILI

Good for you soup with hardly any fat and lots of fiber

In a large pot add:

Boneless skinless 2 chicken thighs and 2 breast diced

1 onion chopped

1 tsp minced garlic

2 cans pinto beans, rinsed

1 can diced Mexican style tomatoes

2 can diced tomatoes with green chilies-these contain a lot of salt, so be careful with the salt shaker

1 can of chicken broth

1 can of water

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin or more

1/4 tsp oregano

1/4 tsp black pepper

A pinch of Cayenne

Simmer until the flavor blends: If chicken is cooked – does not take long for this soup to be on the table

Served with dollop of sour cream, some crushed tortilla chips, chopped onion, grated cheese and a big spoon.

Warmed flour tortillas, buttered, sprinkles with garlic salt and pepper, rolled up, goes well with this delicious soup.

Diced pork, cooked, is good in place of chicken.

This is on page 48 of my Grannie Annie Cookin’ on the Woodstove Cookbook..

PEACHY PEACHES

This is so good hot off the woodstove top or from your oven on a cold winters night.

Open a quart jar of home canned peaches OR 2 cans of sliced peaches-drain juice into a sauce pan

Put the sliced peaches into a butter 8×8 square pan of a 8 inch round pan.

Bring juice to boil, stir in 2 tblsp cornstarch with 1/4 cup water into hot juice, cooking until thick.

Pour over peaches you have sprinkled with:

1/2 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped walnuts (op)

Mix with fork until blended and sprinkle over sliced peaches. Add the thicken fruit juice. Sprinkle with cinnamon

Set driectly on woodstove, cook until someone wants dessert. Or in the oven for 30 minutes.

Serve hot, warm or cold. Serve on top of ginger bread, white cake, on top of ice cream. Enjoy!

From the pages of the Grannie Annie Cookin’ on the Woodstove” Page 98