There was general agreement that the food was fantastic! Since this
weekend was held at the campsite, we had a large and dedicated cook team.
Here are some of the favorite recipes.
3 Boneless, skinless, chicken breasts
1 can Chicken Broth
1-1/2 cups Water
1 can Campbell's Poato Soup
1 can Cream of Chicken Soup
1 can pinto beans (drained)
1 can Whole Kernel Corn (drained)
1 can Rotel (diced)
Monterey Jack cheese
1 bag Tortilla Chips
Spices : 1/2 tsp each - Salt, Pepper, Garlic powder, Cumin, and Chili
powder
In Microwave dish :
Coat with salt & pepper, then cook chicken breats for 5 minutes
on each side
In a large pot :
While chicken is cooking, mix the remaining ingredients and spices
and bring to a boil
When chicken is done, remove from the microwave dish, cut up into small chunks, and add to large pot.
Lower heat and simmer for 5-10 minutes.
Serve in individual bowls. Layer about 8 Tortilla Chips with soup, top with grated cheese.
(Originally aired on KPRC Channel 2 with Mr. Food October 21,1998)
Serves: 4
1 cup red-hot cinnamon candies
3 cups apple cider
4 large pears, peeled
I a large saucpan, melt the cinnamon candies in the apple cider over medium heat. Add the pears and sppon the sauce over them, coating completely. Cover and cook for 25 to 30 minutes or until tender, turning occassionly and basting with the sauce.
Serve warm with the sauce over the pears or allow to cool and chill in the sauce until ready to serve.
We made the following changes for Cursillo Dessert!
Cut pears in half and core. (One whole pear was just too much for one
person).
Cook as above. Serve the pears Chilled on a chilled dessert plate
drizzled with chocloate syrup.
Place the pear half in the center of the dessert plate and garnish
with a dollop of Cool Whip at the top of the pear. Place a Chocolate
leaf * at the top of the pear in the Cool Whip. Finally sprinkle with Green
Decorator Sugar Sprinkles for color and added sweetness.
Serve and Enjoy!
Chocolate Leaf* - Start with LEMON Leaves.
They work best because the veins are highly defined. We obtained
them from a local florist.
Cut leaves to the size desired and wash them well.
Melt Almond Bark or Bakers Chocolate in the micorwave or over a Double
Boiler.
Using a small paint brush or pastry brush, PAINT the melted chocolate
on the BACK SIDE of each leaf.
Make certain the apply a thicker portion along the spine of the leaf
so it will not crack when peeling.
Place the painted leaves on wax paper and place in the freezer for
about 15 miuntes.
Carefully peel the leaf away from the chocolate and Volia, you have
a chocolate leaf.
They can be kept frozen until ready to use.
ENJOY!
Ted Henry
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