Carmel Popcorn

I got this recipe from my cousin, Heather.

6 quarts popped corn
2 sticks butter
2 cups brown sugar
1/2 cupscorn syrup

Boil 4 minutes, stirring constantly. Remove from heat. Add:

1/2 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda

Stir well. Pour over popcorn. Cool on a cookie sheet or wax paper.

Veggie Chowder

I modified this recipe to be able to be made with food that can be stored.

3 cups cooked, cubed chicken (I use canned chicken)
2 cans of cream of chicken soup
1 can of chicken broth
2 Tbs. of dehydrated onions (you can use fresh, about 2/3 cup)
2 cans of mixed vegetables (you can use frozen)
1 can of canned milk

Combine all ingredients, except the milk, in a slow-cooker and cook on low for 3-4 hours.
Stir in canned milk. Cook another 15 minutes.

Very "Normal" Chocolate Chip Cookies

2 1/2 cups flour
1 cup light brown sugar
1 cup softened butter
1/2 cup white sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
A package of chocolate chips

Preheat oven to 375* F. Measure all ingredients except chips. Mix together until well blended. Mix in chips by hand. Drop onto ungreased cookie sheet by rounded teaspoonfuls. Bake 10-12 minutes. Let cool slightly before removing from pan to wire racks to cool. Makes about 3 1/2 dozen.

Extra Special Rodriguez Tortillas!

I admit it: I am a tortilla snob! They just have to taste good! After making these, I will never buy tortillas again!

2 cups white or wheat flour (I use one cup of each) + more flour for rolling out tortillas
1 1/2 tsp. salt
1/4 cup oil, butter or lard (I use oil because it is healthiest)
1 cup boiling water

Pour flour, salt, oil and water into a mixing bowl. Mix with a spoon. When cool enough to touch, knead ingredients into a ball. Form smaller balls, about two inches in diameter. Sprinkle flour on a flat surface. Place dough on the surface and cover lightly with flour. Pat it and turn it over. Sprinkle more flour on it. Using a rolling pin, roll out flat. Place rolled out dough on a hot skillet (I set my burner between medium and high.) When dough turns slightly darker, flip it over. When it bubbles, flip it again. Press bubbles down with a soft cloth, creating larger bubbles. Remove from heat. Makes about 8-9 tortillas.
*If using whole wheat flour, let dough rest five minutes before rolling out.

Two Navajo Fry Bread Recipes

Fry Bread #1 (Tia Talana's)

2 cups flour
1/3 cup dry milk
3 t. baking powder
1 t. salt
2/3 cups lukewarm water

Mix together and fry 6 inch X 6 inch patties of dough in oil (about medium heat)



Fry Bread #2

3 cups flour
3 t. baking powder
1/2 t. salt
Combine together, then add:
3 T. shortening
Knead with hands until shortening is in pea sized pieces, then add:
1/4 cup warm water.

Knead five minutes, cover and place in a warm place to rise for 30 minutes. Fry 6 inch X 6 inch patties in oil until golden brown (about medium heat)

Beefy Broccoli and Cheese Soup

2 cups chicken broth
1 package (10 oz.) frozen chopped broccoli, thawed (or fresh!)
1/4 cup chopped onion
1/4 pound ground beef, browned
1 cup milk
2 T. flour
1 cup shredded sharp cheddar cheese
1/2 t. dried oregano leaves
salt and pepper to taste

Bring broth to a boil; add broccoli and onion. Cook five minutes until broccoli is tender. In a bowl, gradually add milk to flour, mixing until well blended. Add with ground beef to broth mixture. Cook, stirring constantly until mixture is thickened and bubbly. Add cheese and oregano. Stir until cheese is melted. Season with salt and pepper. Makes about 4 cups. Enjoy!

Tia Talana's Mexican Pizza Casserole

1 1/2 lb hamburger
1 large onion
1 can green chiles (7 oz.)
2 cans cream of chicken soup
3-4 c. shredded cheese
6-9 tortillas

Brown hamburger and onion. Add chiles and soup. Layer 1/3 of torn tortillas, 1/3 of meat mixture and 1/3 of cheese in 9x13 in. baking pan. Repeat two more times until all ingredients are used up. Bake at 350* for 30 minutes until bubbly and cheese is melted.