Curry Noodle Soup

Note: This soup is excellent! For leftovers, the noodles soak up a lot of the liquid, but it still tastes great!!

3 cups canned unsweetened coconut milk

1-2 TBS Thai red curry paste (I prefer 1 TBS so it is less spicy)

1 TBS Tumeric

2 lb boneless, skinless chicken breasts cut into strips (canned chicken works great)

1 cup reduced sodium chicken broth or vegetable broth

2 TBS fish sauce (don't worry: this soup does not even taste fishy)

2 TBS soy sauce

1 tsp salt

3/4 lb egg noodles

1 TBS dry basil

2 green onions, thinly sliced

1. In a lg sauce pan, bring 1/2 c coconut milk to a boil. Add red curry paste and tumeric, stir to combine. Cook until mixture starts to thicken (about 3 min).

2. Add chicken. Add remaining coconut milk, broth, fish sauce, and soy sauce. Bring to a boil. Reduce heat and cook chicken about 8 min.

3. Add salt and egg noodles to boiling water. Cook until al dente. Garnish with basil and green onions.

cha cha cha dip

Cha Cha Cha Dip From the kitchen of: Angela Cronin

2 (8oz) pkg of cream cheese softened
¾ cup salsa
½ bunch of green onions (chopped)
1 dash of salt

Mix all ingredients together. Heat in the microwave 3-4 min stirring every 30 seconds. Serve with your choice of chips, pretzels or raw veggies.

Chicken Enchiladas

Chicken Enchiladas From the kitchen of: Angela Cronin

1 can cream of chicken soup
1 can evaporated milk
8 oz sour cream
1 can rotel (blended)
Diced olives
Grated cheese
10 flour tortillas
2 chicken breasts

Mix the first four ingredients in a sauce pan on the stove until well mixed and hot, stirring occasionally. In separate pan cook the chicken and cut into long skinny strips. Dip tortillas in the mixture and fill with the cooked chicken, cheese, and olives. Roll. Place in cake pan. Top with any remaining cheese/olives and bake at 350 for 30 minutes.

Sweet Potato Casserole

From the kitchen of: Angela Cronin

5-6 Fresh Sweet Potatoes

¼ cup butter (I half this)

1 cup sugar (I half this)

½ tsp salt

1 tsp vanilla extract

2/3 cup evaporated milk

2 eggs

Peel, dice and boil potatoes until soft. Drain and add remaining ingredients. Beat until smooth. Pour into 9x13” dish.

Topping

3 Tbsp butter

1 cup brown sugar (I half this)

1/3 cup flour

½ cup chopped pecans (I double this)

Sprinkle topping on potato mixture and bake at 350’ for 45 min.