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.