This week, I continue sharing recipes from Heavenly Delights, a Flora Presbyterian Church collection of 393 recipes hardcover bound. To purchase, (the books sell for $15), contact: Ann Brown (574-967-3261), Jackie Davis (967-3807) or Ava McGill (967-3793), all members of the cookbook committee.
Lucille Brown is a Flora institution and a long-term servant to her local church and to the Presbytery of Wabash Valley. The cookbook is dedicated in honor and recognition of this wonderful lady. And, word has it that this philanthropist and tireless volunteer knows her way around the kitchen pretty well too. You'll certain want to try her Easy Cheese Soup and Frozen Fruit Salad. Myra Compton (the pastor's wife) rings in with Chicken Tortilla Soup and Julia Carter of Wichita, Kansas, shares her recipe for Apple and Poppyseed Slaw. Next week: veggies and side dishes. Happy eating! Lucille Brown's Easy Cheese Soup 1 C. diced potatoes 1 C. diced celery 1 C. diced onions 1 1/2 qt. water 1 can cream of chicken soup 1 can cream of mushroom soup 1 lb. Velveeta cheese, diced 1 bag California Blend or mixed veggies Cook potatoes, celery and onions in water until slightly tender. Add soups and Velveeta cheese. Stir until cheese melts. Add 1 package thawed California blend vegetables or mixed vegetables. Simmer until vegetables are cooked. Lucille Brown's Frozen Fruit Salad 8 oz. cream cheese, softened 3/4 C. sugar 10 oz. frozen strawberries 2 large bananas, sliced 20-oz. crushed pineapple and juice 1/2 C. chopped nuts 10 maraschino cherries, chopped 1 (9-oz.) Cool Whip Cream together sugar and cream cheese; add other ingredients. Place in a large loaf pan and freeze. When serving, dip pan in hot water briefly to unmold. Slice and serve with lettuce leaf garnish. Makes 8 to 10 servings. Myra Compton's Tortilla Soup 4 boneless, skinless chicken breast halves 2 (15-oz.) cans black beans 2 (15-oz.) cans Mexican stewed tomatoes 1 C salsa 4-oz. can chopped green chilies 14 1/2 oz. can tomato sauce baked tortilla chips 2 C. grated cheese
Combine all ingredients except chips and cheese in a large slow cooker. Cover. Cook on low for 8 hours. Just before serving, remove chicken breasts and slice into bitesized pieces. Stir into soup. Put a handful of chips in each serving bowl. Ladle soup over chips. Top with cheese. Julia Carter's Apple & Poppy Seed Slaw 8 C. shredded green cabbage (about 1 small head) 3 med. carrots, peeled, coarsely grated (about 21/2 C.) 3 med. Granny Smith apples, peeled, cored and coarsely grated 4 green onions, thinly sliced 2 T. cider vinegar 2/3 C. sour cream 1/2 C. mayonnaise 1/4 C. frozen apple juice concentrate, thawed 2 T. poppy seeds
Mix cabbage, carrots, apples and green onions in large bowl. Add vinegar; toss to coat. Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture; toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour before serving. Makes 10 servings.
