Lime Soup

1 whole chicken, about 3 - 4 pounds

Water to cover, about 12 to 14 cups

1 large Spanish onion, choped

1 tsp. salt

Fresh pepper to taste

28-ounce can whole tomatoes

1/4 c. chopped fresh cilantro

Tortilla chips

Cheddar or Jack cheese

Lime wedges

Wash and dry the chicken. Place it in a 1-quart kettle and add water to cover the chicken. Add the chopped onion salt and pepper. Simmer for two hours or so, until the chicken begins to come off the bones. Remove from the heat and lift chicken with a slotted spoon, placing it into a bowl to cool. Cool broth and remove fat accumulation from surface. Add the canned tomatoes, crushing by hand as you add them. Simmer broth gently. Remove skin and bones from chicken and return shredded chicken pieces to the simmering broth. Add chopped cilantro and cook for 30 minutes. (Opt. - You can add black or pinto beans, corn and/or green beans to make a heartier soup.)

To serve: Ladle into large soup bowls and serve with a basket of crisp tortilla chips, grated Cheddar or Jack cheese, and wedges of fresh lime. Garnish with some of each. You may also want to garnish with a dollop of sour cream and/or fresh avacado.

Makes 8 servings.

Marlene's Apple Pie

5-6 apples (5 cups)
1/2 c sugar
2 Tbl. Flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp lemon juice optional

crust
1 1/2 c foulr
1 1/2 teaspoon sugar
1 tsp salt
1/3 c oil
2 Tbl cold milk
Cut together and press into pie pan

Topping
1/2 c. Flour
1/2 c sugar
1/2 c butter

Cut together until crumbly do not over mix

Bake in a paper bag, on a tray, at 350 for 1:45 minutes

Homemade Hot Dog or Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Britt's Chicken Pot Pie

9x13 pan
mom's pie crust or 1 puff pastry

Sauce:
1/2 stick butter
1/3 c. flour
2 T. chicken base
2 c. chicken stock
2 c. milk
thyme
pinch nutmeg
garlic powder
salt and pepper
parsley

Filling:
Peas
onion
carrotts
2-3 med potatoes
corn
green beans
4 boneless chicken breast
all cooked and diced

In sauce pan saute onions until soft. take out in same pan add 1/4 c. butter and 1/3 c. flour. cook about 3-5 min. remove from heat and whisk in stock and milk. once thick, add spices. fold in veggies and chicken. place in pan with pastry on top. or mom's pie shell on bottom and top. brush top with milk glaze and sprinkle with parm cheese. slice holes in top.

Bake at 425 for about 40 min.

Pumpkin Chocolate Chip Cookies

1/2 c. shortening (I've done 1/4 c. shortening and 1/4 c. butter)
1 1/2 c. sugar (I NEVER do this. I do just under a cup and it is very sweet. I like to taste the pumpkin, not just sweet)
1 15 oz can pumpkin
2 eggs
1 t. vanilla
2 1/2 cups flour
1 t. baking soda
1 t. cinnamon
1 t. salt
1 t. baking powder
chocolate chips to taste

Mix all ingredients together. Drop onto greased cookie sheet. Bake at 350 for 10 min.

makes about 2 1/2 dozen

best ever oatmeal waffles

* 1 1/4 cups all-purpose flour
* 3/4 cup rolled oats
* 1/4 cup firmly packed light brown sugar
* 2 tablespoons wheat germ
* 4 teaspoons baking powder
* 1 teaspoon ground cinnamon
* Pinch fine salt
* 2 large eggs
* 1 1/2 cups milk
* 1/4 cup unsalted butter, melted
* 1/4 cup peanut or walnut oil
* Maple syrup

Directions

Preheat a waffle iron to medium-high.

Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to over work the batter, it's fine if there are a few lumps.

crepes

1 ½ c. milk
1 c. flour
2 eggs
1 Tablespoon oil
2 T. sugar

Mix all ingredients in a blender and pour desired amount into pan. You don’t need as much as you think. Once you pour turn the pan around and around until batter is evenly coated on bottom. Once almost done, go along edge with a rubber (heat resistant) spatula and loosen the edges. It should just slide off the pan once done. If you want you can cook the other side for just a second as well.