Oreo Jello Dessert

Put 1 can of evaported milk in the coldest spot in the freezer
combine:
1 large package of lime, lemon or rasperry jello
1 tsp. lemon zest
1/4 c. lemon juice
1/4 c. sugar
1 c. boiling water
Stir until dissolved and put in freezer, stir every 5 minutes until cool but not set.
Crush 1 pkg of oreo cookies, and put 1/2 in the bottom of a 9x13 pan.
Whip 1 can of chilled evaporated milk until fluffy (it should whip up similar to whipped cream, but not thick like whipped cream) then beat in the cool but not completely set jello mixture. Spread in the pan and top with remaining crushed oreos.
Delicious!

Great Green Chili

This is the recipe for the soup that I brought to Dane and Holli's Halloween party. Thanks Holli. We had a great time!!

8 cups chicken broth
1 onion, finely chopped
2 lbs chicken breast
2 pkgs chicken gravy mix
3 cans (7 oz) mild diced green chiles
6 cloves minced garlic
1/2 c fresh cilantro, chopped
1/2 tsp ground cumin
2 jalapenos, seeded and chopped
1 can (28 oz) white hominy, drained
flour tortillas
1 tomato, diced
sour cream


In a large pot, combine chicken broth, onion and chicken breasts. Heat to boiling over high heat. Reduce heat to low and simmer until chicken is no loger pink about 20 minutes. Remove chicken from broth and set aside to cool.

Use a whisk to blend gravy mix into the broth. Then add chiles, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over medium-high heat; then reduce heat to low.

Shred chicken and add it back into the broth. Cover and simmer for 40 minutes.

Warm flour tortillas. Spoon a portion of the green chili into bowl, top with a spoonful of diced tomato and a tablespoon of sour cream. Fold a warmed tortilla, and place it beside the bowl of chili for dipping. Serve and enjoy!

(This recipe comes from my favorite cookbook "Eating for Life" by Bill Phillips)