World Famous Recipes

Angel Hair Pasta Salad

2 grilled chicken breasts

1 box (16 oz.) angel hair pasta

2 Tbsp. butter

1½ cups broccoli tops, fresh or frozen (thawed)

1 cup corn, frozen, thawed

1/2 cup diced sweet onion

1 bottle (16 oz.) Ranch salad dressing

Prepare the pasta according to the directions on the box, drain well.

Cut the grilled chicken breast into bite size chunks. Melt butter in a

skillet, add vegetables, and sauté until onion is cooked.

In a large bowl combine the pasta, chicken and vegetables, toss gently. Cool. Stir in the salad dressing. Chill several hours. Yield: 8 to 10 servings.

GREEN CHILI - TRIPLE HHH (HOWARD’S HOTTER’N HELL)

Makes 10 servings

1 tblsp Oil

2 lb Chicken breasts boneless - or Pork Shoulder Roast

2 Onions

2 tsp Minced garlic

1 tsp Oregano

1 tsp Cumin powder

2 tsp Ground red chili

1 tblsp Red chili flakes

1 Tomato

1 can Tomatillos

4 lb Green chilis

4 cup Wyler’s chicken boullion

3 tblsp Cornstarch

Preferably use fresh roasted, peeled, and seeded New Mexican green

chilis. Since these are not available in most parts of the country

outside the Southwest, dried, frozen, or canned chilis may be

substituted, in that order of desirability. Dried chilis are the

next best thing to fresh. Frozen new mexican chilis under the brand name

“Bueno” are available in some parts of the country and are good quality.

Canned chilis are the least desirable but can be used if you are

desperate. If possible use a mixture of canned and fresh or dried.

Cut chicken breasts into 1/2″ cubes. Slice onions lengthwise. Chop

chilis, tomato and tomatillos. Add oil to heavy, preferably cast

iron, skillet and brown chicken over high heat. It is best to do it

in two or three small batches. Remove to large saucepan. Add

onions and garlic to leftover oil and brown until onions are soft.

Add oregano, cumin, and red chili, and cook for two or three

minutes. Transfer from skillet to saucepan with chicken. Add

tomato, tomatillos, chilis, and chicken broth. Bring to a boil and

simmer for 3 - 4 hours. Add water as necessary to maintain the

desired consistency. Add 3 - 4 tablespoon cornstarch mixed with

water prior to serving to thicken as desired.

Eat from a bowl accompanied with a warm flour tortilla or use it as a

sauce over chili rellenos, eggs, enchiladas, or just about anything.

Golden Chicken Chili

Ingredients

2 cups Great Northern dried beans

3 cups boiling water

2 onions, chopped

2 cloves garlic, finely chopped

3 pickled jalapeno peppers, seeded, deribbed and chopped*

1 tablespoon ground cumin

1 teaspoon ground chili powder

1-1/2 pounds boneless, skinned chicken breasts, cut into 1-inch pieces

1 pound summer squash

1 can (15 ounces) hominy OR: corn, drained

1/2 cup reduced-fat sour cream, plus more for garnish

2-1/4 teaspoons salt

1 tablespoon fresh lime juice

1/4 cup chopped cilantro leaves, plus leaves for garnish

2 plum tomatoes, chopped

Directions

1. Combine beans and boiling water in slow-cooker. Let stand while

preparing other ingredients.

2. Add onion, garlic, jalapeno, cumin and chili powder to pot. Place

chicken on top. Quarter squash lengthwise; seed. Cut crosswise into

3/4-inch pieces. Add to pot.

3. Cover and cook on low heat for 7 hours or until beans are tender.

Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

4. Spoon into bowls. Garnish with sour cream, chopped tomato and

cilantro leaves. Makes 8 servings.

Conventional Cooking: Soak beans overnight; rinse and drain. Cook

according to package directions; reserve 1 cup cooking liquid; drain

beans. Heat 2 tablespoons oil in Dutch oven. Add onion; cook, covered,

10 minutes. Stir in garlic, jalapeno, cumin, chili powder, squash,

hominy, beans. Add 1 cup bean liquid. Simmer, covered, 12 minutes. Stir

in chicken; cook 10 minutes. Remove from heat. Stir in salt, sour cream,

lime juice, cilantro.

*Note: For a spicy-hot chili, do not remove seeds and ribs from peppers.

Sweet & Sour Chicken Stir Fry

Ingredients:

½ cup SMUCKER’S® Low Sugar Apricot Preserves

1 tablespoon vinegar

1 teaspoon garlic salt

1 teaspoon ginger

1 teaspoon soy sauce

1/8 teaspoon crushed red pepper flakes

2 medium zucchini

2 whole large chicken breasts – skinned, boned and cut into 1-inch

cubes

¼ cup oil

½ pound small mushrooms, sliced

½ teaspoon salt

1 (6-ounce) package frozen pea pods, thawed

Hot cooked rice, if desired

Directions:

Combine preserves, vinegar, garlic salt, ginger, soy sauce and

crushed red pepper flakes; stir until well blended. Set aside.

Halve zucchini lengthwise. Cut into ¼-inch slices; set aside. Heat 2

tablespoons oil in wok or Dutch oven over high heat; stir-fry chicken

until tender and browned. Add remaining oil, zucchini, mushrooms and

salt to chicken. Stir-fry until zucchini is crisp-tender. Add pea

pods and apricot sauce; toss gently to mix well and heat through.

Serve with hot cooked rice.

Yield: 4 servings

Chicken Fajita Pizza Recipe

Ingredients:
1 tablespoon Oil
1 cup Bell Pepper — Cut In Strips
2 Boneless Skinless Chicken Breasts — Cut In Strips
1 package Pizza Crust Dough
1 Clove Garlic — Pressed
1/2 teaspoon Chili Powder
1/2 cup Picante Sauce
1/2 teaspoon Salt
8 ounces Monterey Jack Cheese — Shredded
1 cup Onion — Thinly Sliced

Directions for Chicken Fajita Pizza:

Heat oil in skillet over medium heat. When hot add chicken; stir-fry 5
minutes or until browned lightly. Press garlic and stir in with chili
powder, and salt. Add onions and bell pepper; stir-fry about 1 minute.
Heat oven to 425F degrees.

Spray pizza pan with nonstick spray. Unroll dough and place on pan.
Roll dough in 14 inch circle. Partially bake dough, about 8-10
minutes. Spoon chicken mixture over parbaked crust.

Spoon salsa over chicken; sprinkle with cheese. Bake 15-18 minutes or
until crust is golden brown.

This recipe for Chicken Fajita Pizza serves/makes 4