Donna's Recipe Collection

Donna’s Beans Win in Competition

Ingredients

1 Can Tomatoes and Green Chilies (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. cumin
1/4 tsp. Sugar

Directions
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

Ingredients

- 3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces
- 2 cans cream of chicken soup
- 8 ounces sour cream
- 1/2 can chopped green chilies (more or less according to taste)
- 1 package 10-inch flour tortillas.
- 3 cups shredded cheddar cheese

Directions

Preheat oven to 350º F.
In a saucepan over medium heat, combine the soup, sour cream, and green chilies.
Place cooked chicken onto flour tortillas, distributing it evenly among the tortillas.
Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, and place them in a 9″x13″ baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese.
Bake for 30 minutes, or until cheese has melted.
Top with sour cream and serve hot.

Ingredients
•2 3/4 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon baking powder
•1 cup butter, softened
•1 1/2 cups white sugar
•1 whole egg
•1 teaspoon vanilla extract

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3.In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
4.Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
5.Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks