Author: Liza Torborg

Categories
Chicken Cookbook Recipes with Pictures Soups

Salsa Soup

This easy soup is absolutely delicious by itself or served with tortilla chips, cheese and sour cream. Either way we eat it at least twice a month in the winter. I got it from Ellen, but since I make it more often, I got to put my name on it. Try it – you’ll see!

Salsa Soup

1 lb. chicken breast
1 3/4 C. water
1 can Campbell’s chicken broth
1 1/2 tsp. chili powder
1 can Mexi-corn
1 C. thick and chunky salsa
2 C. tortilla chips, broken
Cheese, shredded

In 2-quart saucepan I simmer water and chicken until chicken is cooked through. Remove chicken breasts; cut into bite-sized pieces and return to water. Add chicken broth and chili powder. Bring to boil; simmer, covered for 10 minutes. Add drained corn and salsa. Simmer, uncovered, for 5 minutes. Serve with chips and cheese on top. Excellent with corn bread.

Categories
Candy Cookbook

Margie’s Fantasy Fudge

My grandma, Margie Lenz, used this recipe to make her famous fudge. The recipe actually came off of the marshmallow creme jar, but they have since changed their recipe (it’s terrible) so be sure to use this one!

3 C. sugar
3/4 C. butter
2/3 C. evaporated milk
1 – 12 oz. pkg. chocolate chips
1 – 7 oz. jar marshmallow creme
1 C. walnuts, chopped, optional
1 tsp. vanilla

Bring sugar, butter and milk to a rolling boil, or 240ยบ, for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips. Stir in marshmallow creme. Stir in vanilla. Pour in a 9×13″ pan. Cool to room temperature.

Categories
Cookbook Main Dishes Pasta

Carbonara

This authentic Italian meal came from my Italian friend, Raffa. I still can’t make it like she does, but if you’re a bacon fan, you’ll love this dish.

Carbonara Recipe

1/2 to 1 lb. bacon
1 pkg. fettuccine noodles
5 eggs
3/4 C. fresh Parmesan cheese
3 T. milk
1/2 to 1tsp. salt
1/8 tsp. pepper

Boil water to cook noodles according to package. Cut bacon into 1″ to 2″ pieces and cook in skillet until not quite crispy. In separate bowl, beat eggs and then add milk, salt, pepper and half of Parmesan cheese. Set aside.

When noodles are done cooking, drain and return to large saucepan. Turn on low heat and pour egg mixture over noodles. Cook over low heat until eggs start to set, stirring continuously to coat noodles with egg mixture.

Add bacon (and grease, if you’re brave) to noodles and stir.

Add rest of Parmesan cheese before serving.