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Recipes!

Soups

  1. Beer Cheese Soup
  2. Chicken Tortilla Cheese Soup


Meals

  1. Mexican Lasagne





I'll be adding more later!






Beer Cheese Soup

  • 1/2 lb butter (2 sticks)
  • 1 Cup of Flour
  • 2 Cans Chicken Broth
  • 1 1/2 Cup of Cream (half and half works fine)
  • 16 oz Cheez Whiz (fat free works fine)
  • 6 oz beer

Cook in a crock pot for 3 hours on high, stirring often.  Don't use too much beer, unless you are going to cook it for a long time.


Chicken Tortilla Cheese Soup

This is a wintertime favorite for us.  Serve with grated cheese and crushed tortilla chips on top of the soup.

  • 1 can Fiesta Nacho Cheese Soup
  • 1 can Cream of Chicken Soup
  • 1 10 oz mild Enchilada sauce
  • 1 can white chicken meat (5 oz)
  • 2 cans of milk

Simple to make.  Just combine the ingredients in a sauce pan and bring to a boil.  Remove from heat and serve.  Make sure to stir often to get the lumps from the Cream of Chicken out.  If you wish to have it thicker, add less milk to the soup.




Mexican Lasagne

One of Todd's Favorites.  This is a yummy meal!

    Filling
  • 8 oz cream cheese (softened)
  • 2 cups chopped cooked chicken
  • 1/3 cup milk
  • 1/4 cup shredded Monterey Jack cheese (or equivalent)

    Sauce
  • 10 3/4 Can of Cream of Chicken
  • 1 can (4 oz) Chili pepers (drained)
  • 1/3 cup of Sour Cream
  • 1/4 tsp of ground cumin (if you have it!)

Layer eight 5 to 6 inch corn tortillas (quartered) on bottom of container.  Use a glass casserole dish (rectangular).  Spoon half of the filling on top of the tortillas.  Next layer another eight corn tortillas, then spoon the remainder of the filling on top.  Finally layer eight more corn tortillas on the filling.   Then add the sauce on top of the tortillas.

Microwave on 70% power for 12 to 17 minutes.  Sprinkle 1/2 cup of cheese to the top of the dish and add some crushed tortilla chips.  Let stand, covered for 10 minutes.  Add salsa to the Mexican Lasagne when you eat it.

















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