Guild Lunch Recipes

Maureen brought in soup and cake for our guild lunch after working on donation guilds and our raffle quilt. The soup was a health and tasty Weight Watchers recipe, which hopefully counteracted the cake which was oh-so moist and delicious!

Tex-Mex Chicken Soup

3 c. chopped boneless, skinless rotisserie chicken breast
1 (15.5 oz.) can great Northern beans, rinsed and drained
1 (16 oz.) container fresh salsa
3 c. fat-free, low sodium chicken broth
1 tsp. ground cumin
Combine all ingredients in a Dutch oven. Bring to a boil, reduce heat. Simmer 10 min., stirring occasionally.

Yield: 6 (1 1/3 c.) servings

PointsPlus value: 4


Apple Cake

1 1/2 c. canola oil
2 c. sugar
3 eggs
1 tsp. vanilla extract
3 c. flour
1/2 tsp. salt
1 tsp. soda
3 c. finely chopped, peeled apples
1 c. chopped pecans

Topping:

1 c. brown sugar
1/4 c. milk
1 stick margarine

Preheat oven to 325. Blend oil, sugar, egg, and extract. Sift together flour, salt, soda. Mix 1/2 c. of the flour mixture with 3 c. peeled, chopped apples. Combine all 3mixtures, adding 1 c. nuts. Bake at 325 for about 45 min. or “till the knife comes out clean”. For the topping, combine brown sugar, margarine, and milk- bring mixture to a boil and boil for 3 min. Pour topping over cake as soon as it comes out of the oven.

This coming Tuesday, we will hold our monthly business meeting. If you're going to be in the area, stop in and visit with us.

October Shop Hop Favorite Recipe

Last month guild members, Nancy, Lainee, Loraine and Brenda, participated in the Mystery Harvest Quilt Shop Hop. It was a tri-state shop hop, with sixteen quilt shops in Kentucky, Ohio, and West Virginia. Every shop served refreshments, with one being featured on a recipe card and given to shop hoppers when they had their passports stamped.

Here's the favorite recipe of Nancy, Loraine, Lainee and Brenda! It's Taco Soup and was served by Pieces Of The Past Quilt Shop in Harrisville, West Virginia.

1 lb ground beef
1 can Mexican style tomatoes, undrained
2 cans stewed tomatoes, undrained
1 medium onion, chopped
1 pkg taco seasoning
4 oz can chopped chilies
1 pkg Hidden Valley Ranch Salad Dressing Mix (dry)
15 oz can pinto beans
15 oz can black beans
15 oz can kidney beans
15 oz can hominy
1 1/2 to 2 cups hot water or chicken broth
Fresh lime juice
Shredded Monterrey Jack Cheese
Nacho Chips

Brown ground beef and onions, then drain. Mix together all canned items and mix with beef.

Combine dry mixes with water or broth and add to beef mixture. Stir together and simmer for one hour.

Add lime juice to soup or serve lime wedges with each serving.

Top with cheese and chips.


Brenda and Lainee have already made this soup at home.