Hot Chicken Olive Loaf

Hot Chicken Olive Loaf

1 can olives, drained and sliced
1 cup cooked chicken, chopped
2/3 cup mayo
½ cup chopped green onions
1 cup shredded cheddar cheese
1 ½ tsp.Dijon mustard
1 tomato, seeded and diced
Mrs. Dash’s garlic and herb seasoning
Dash of pepper
1 loaf French bread, cut into ½ horizontally
6 oz. sliced Monterey Jack cheese

In a large bowl combine 1st 7 ingredients. Season with Mrs. Dash and pepper and spread mixture on loaves; top with cheese slices and bake for 12-15 min at 375. Cut on an angle into wide slices.

Sausage Tortellini Soup

1 lb. Italian Sausage
1 large onion (diced)
1 garlic clove
3 (14.5oz) cans beef broth or (5 ½ cups)
2 (14.5oz) cans diced tomatoes, undrained
1 (8oz) can tomato sauce
1 cup water
2 medium sized carrots, sliced
2 medium sized zucchini, sliced
1 Tbsp sugar
2 tsp. Italian seasoning
1 (9oz) package cheese tortellini
1 cup parmesan cheese

Cook sausage, onion and garlic over medium heat until sausage is no longer pink. Drain. Return mixture to pot. Stir in broth, and all remaining ingredients except tortellini and cheese. Boil. Reduce heat and simmer uncovered for 15 minutes. (I usually skim oil off the top of the soup at this point). Stir in tortellini and simmer 15-20 min more. (Just until tortellini is done) Serve with sprinkled parmesan cheese on top. Makes approximately 10 cups.

From the kitchen of: Melissa Hendershot

Green Chili Pork Tacos

Pork roast (I usually use a shoulder or picnic roast)
Las Palmas green chili sauce (Comes in a yellow can on the Hispanic food isle.)

Put pork roast in greased crock pot around 8-9 pm the night before and cook on low over night. Sometime late morning check the pork to see if it’s falling apart. If it’s ready, it should shred easily using a couple of forks. Next add a big can ( oz.) of Las Palmas green chili sauce. Just dump the whole can into the pot and stir. Let simmer in crock-pot until dinner time. Serve with a slotted spoon onto warm tortilla shells. We like to use corn tortillas, but you can use what ever is your family’s favorite kind. Next add your favorite taco toppings (i.e. shredded cheese, lettuce, diced tomatoes, green onions, olives, avocado, sour cream, etc.)

-Melissa Hendershot

Western Corn Chowder

Western Corn Chowder

2 cups water
2 cups potatoes, diced
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped onion
1 ½ tsp. salt
¼ tsp. pepper
1/8 tsp chili powder
¼ cup butter
¼ cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz) creamed corn

Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to chili powder on the list) Return to boiling and simmer for 10 minutes. Do not drain.

Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly. Boil one minute and remove from heat. Add cheese, stir until melted.

Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.