Green Chili Chutney

3 large annaheim peppers, halved, seeds removed
1-2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles
5-7 tomatillos, husks removed
1/2 c. apple cider vinegar
1 c. sugar
dash chili powder
dash of cumin
dash of salt
1 large sweet onion, halved

Directions: Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degrree oven for about 25 minutes, or until nicely browned.
Place tomatillos and about 1/4 c. onion in blender and process until smooth.
Dice peppers
Add all ingredients except remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/pappers to adjust the spiciness/sweetness to taste.

compliments of: myrecipegarden.blogspot.com

Green Chilie Chicken Salad

2 chicken breasts
1 c. Green Chile Chutney (see recipe)
1 c. Carmalized onions
2 c. Fres Pic De Gallo
1 c. shredded cheese
8 c. Fresh lettuce mix
Cilantro Lime Dressing (see recipe)

Directions:
For chicken:
Marinate chicken breasts in 1 c. lime juice and 1 c. oil, let stand for at least 2 hours in refrgerator.
On hot grill, grill chicken. Cool, shred.
For onion:
Slice 1 whole white onion into slices. In a medium saute pan, add 2 T. oil and saute the onions untio they are translucent.
Add onions and green chile chutney. Saute altogether.

compliments of: myrecipegarden.blogspot.com

Cream Puffs

1 cube margarine or butter
1 c. water
1/4 t. salt
1 c. flour
4 eggs

Melt butter or mar. In water with salt. All at once, add 1 level cup of flour. Turn heat low and stir quickly until a smooth ball forms. Remove from heat and add eggs, one at a time, beating thouroughly after each egg is added. Drop by tablespoons on very lightly greased cookie sheet. Bake at 400 for 30-45 minutes. Makes 12 large cream puffs. If small cram puffs are desired drop by teaspoonfuls and bake for a shorter amount of time. Makes 50 small cream puffs. When cool, cut off top third and remove inside, then fill and replace top third and remove inside then fill and replace top. Best eaten within 1 hour of filling or else they get soft.

Filling:
2 6 oz. pkgs instant vanilla pudding
2 c. milk
1 pt. whipping cream
1 c. powdered sugar
Mix pudding and milk and fill each cream puff. Whip cream and sugar then add to cream puff on top of pudding. Replace top of cream puff. Can garnish with drizzle of choclate and cherry or just dust with powdered sugar.

Amber's Chicken & Rice Soup

Cook 3 lbs. chicken in 3 qts. water with chicken boullion, diced onion, and celery for 1 1/2 to 2 hours.

Remove chicken and dice. Save the broth. Saute 1 c. sliced carrots, 1 c. diced celery, 1 c. chopped onion. Add veggies to broth, chicken, 1 c. stewed tomatoes, 1 T. parsely, 1/2 t. pepper, and 1/2 t. poultry seasoning or sage.

Cook 20 min. Add 1 1/2 c. of cooked rice just before serving.

compliments of cousin Amber

Cilantro Lime Dressing

1 pkg. Hidden Valley Rance Dressing (dry mix)
1 c. buttermilk
1/2 bunch cilantro, chopped
1 samll jalapeno (remove seed)
1 c. mayo
1 t. lime juice
1-2 tomatillos (remove outer papery skins)
1 garlic clove

Directions: Blend all ingredients together in blender, chill.

compliments of: myrecipegarden.blogspot.com

Cream Cheese Frosting

Beat 1 pkg. cream cheese
add 1 cube softened butter
then fold in 2 cups of powdered sugar

Spread on pumpkin bars, carrot cake, or anything else you desire.

Yummy Potatoes

2 lb. package frozen hashbrowns (or real potatoes work too)
1/2 onion sliced and diced
2 cans cream of chicken soup
1 pt. sour cream
1 cube melted butter
Top with corn flakes, cover, and bake at 350 until bubbly.