Recipes

vhc-2016-44

Rachel’s Chicken Chili

3 Cans White Beans
4 or 5 Boneless, Skinless Chicken Breasts
(or
ground chicken or pork)

3 Stalks Celery, diced small
1 Large Onion
2 Peppers, any colour
2 Garlic Cloves
Italian Spice
Lots of Chili Powder
Cumin
Chicken Bouillon
Black Pepper
2 Cans Cream of Chicken (or Mushroom) Soup and Water
*Sometimes I put a can of green chilies in.
*Sometimes I add extra Flour/Water and milk gravy

Brown chicken pieces in oil.
Sprinkle with Lemon Juice and Montreal Steak Spice. Remove.
Saute celery 10 minutes then add onions and garlic.
Add Chicken, soup & water, Spices and simmer a few minutes.
Add beans & heat.
Serve with Sour Cream, Cheese, and Nacho Chips.
Enjoy!

~Rachel C.

vhc-2016-22Mom’s Potato Salad

1 1/2 Cups Mayonnaise
3 Tbsp Dill Pickle Juice
1 Tbsp Mustard
2 tsp Salt
Pinch of Pepper
Mix together and add to Potato mixture.

Combine in large bowl:
8 Cups Potatoes cooked, peeled, and cubed
1 1/2 Cups Celery
Grated Onion
1/4 Cup Dill Pickles diced
4 hard boiled Eggs

Mix Potatoes, Celery, Onion, Dill Pickles, Eggs.