Cranberry Chicken

4-6 chicken breasts or pork chops (Boneless

1/2 bottle french salad dressing. ( I use Light)

1 pkg. dry onion soup mix

1 can whole cranberry sauce.

Place raw chicken in 9 x 13 pan, Mix all ingredients together, spread on top of chicken. Cover with foil. Bake for about 1 hour.

Serve over rice.

Zuppa Di Salsiccia (Italian Sausage Soup)

2 lbs Italian sweet sausage

2 Clove garlic, minced

1/2 t ground pepper

1/2 t salt

4- 14 oz beef broth

2 C sliced carrots

2- 14.5 cans Italian style stewed tomatoes

2- 14.5 cans great northern beans, undranied

2- 14.5 cans kidney beans drained

4 small zucchini sliced or cubed

4 c spinach rinsed and torn

In a stock pot or Dutch oven, brown sausage with garlic

Stir in broth,tomatoes and carrots and season with

salt & pepper. Reduce heat, cover & simmer for 15 min.

Stir in beans and zucchini. Cover and simmer for another

15 minuets or until zucchini is tender.

Remove from heat, add spinach, Replace lid allowing the

heat from the soup to cook the spinach leaves. Soup is

ready to eat after about 5 minuets.

Chili Verde

1 Pork roast cubed

4 Cans diced green chilies or 24 fresh roasted assortment of Green ans sweet chilies.

1 can Jalapenos or 2 fresh roasted seeded.

1- 32 oz carton chicken broth

3-4 cloves garlic

1 white onion

Olive Oil

salt, and pepper to taste

cornstarch

In stock pot heat Olive oil,. Brown meat with onions, garlic,

salt and pepper. Remove Pork mixture from pot. In same pot

Saute chilies to bring out flavor. Combine Pork and chilies

in either crock pot or large stock pot. Add Chicken broth.

In crock pot cook for 6-8 hrs on Low. In stock pot bring to boil,

reduce heat and simmer for about 2 hours until meat shreds easily.

Add jalapenos to taste. Add corn starch or flour to desired thickness.

I serve this with Rice, Beans, and tortillas. Cheese, onions, salsa,

and sour cream make good toppings.

Kristine's Homemade Salsa

1/2 bushel tomatoes

3 lg onions chopped

2 4 oz cans jalapenos or 4-6 roasted seeded jalapenos

2 4 oz cans green chilies or 12 fresh roasted chilies

1 C white vinegar

1/2 C sea salt

24 oz Tomato Paste

1 T Oregano

3 T Cumin

3 T sugar

Blanche and take off tomato skins, squeeze juice an seeds

into another container if desired. Otherwise toss out.

Combine all ingredients into large stock pot, Bring to boil,

reduce heat to simmer for 2 hours. Water bath for 45 min

Makes 24 pints