Simple Recipe Pages

 I am absolutely in a creative funk!  Nothing is inspiring me to make cards and so I whipped out these two recipe pages this afternoon.  Now, to get back into my "Ideas" folder and search for some card inspirations!


Chicken Spaghetti


8 oz. cooked chicken
3 cups cooked spaghetti—4 ½ oz. dry
3 oz. Velveeta Light
4 ½ oz. chopped green chilies
1 can Cream of Mushroom soup
½ cup chopped onions
½ cup chopped bell pepper-cooked with spaghetti

Mix Velveeta with soup and chilies and heat.
Add remaining ingredients. Pour into greased
9 x 13 pan, cover and bake until hot

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POSOLE

Pork
Hominy
Chopped onions
Minced garlic
1 can green chilies
oregano
cumin
canned tomatoes
small can tomato sauce


Brown pork on all sides.  Put into large
pot with other ingredients, add some
water and simmer until pork is tender.

Garnish with cilantro and serve with
Tortilla chips

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SOUTH CAROLINA COBBLER

4 cups sliced, peeled peaches
   fresh or frozen, thawed
1 cup sugar, divided
½ tsp. almond extract
1/3 cup butter, melted
¾ cup all purpose flour
2 tsp. baking powder
pinch salt
¾ cup milk


In a bowl, gently toss peaches, ½ cup sugar
and extract.  Pour melted butter into 2 qt.
baking dish.

In a bowl, combine flour, baking powder, salt
and remaining sugar; stir in milk until smooth.
Pour evenly over butter, do not stir.  Top with
peach mixture.

Bake at 350° for 50-55 minutes or until golden
brown.

Peaches are from Preserves, background is from Elegant Edges