Cream of broccoli soup

from Eileen H.’s book, Highland Park, IL

Ingredients

1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk

Preparation instructions

Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.

Submitted by: Eileen H

Quick chicken chili

from Mandy D.’s book, Colton, SD

Ingredients

3 boneless, skinless chicken breast halves, diced
1 (14.5oz.)can diced tomatoes with garlic & onion
1(1.25 oz) can chili seasoning mix
1 (15.25 oz.) can whole kernel sweet corn
1(15oz.) can kidney beans, drained

Preparation instructions

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over meduim heat 5 minutes, or until chicken is done. Add undrained corn and beans (drained). Simmer 15 minutes, or until heat through.

Submitted by: Susan W

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