Monday, December 24, 2012


Serves 6

12 potatoes  (Use a couple of different kinds such as small yellow potatoes, and reds, or if there are others available in your store-try another kind)

1/4 cup olive oil
1 yellow onion-chopped
1 bunch of green onions-chopped
2 medium tomatoes (remove skin)-chopped
1 bunch of cilantro-chopped
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of black pepper

3 Chicken breasts-(without skin or bone)

6 corn cobs-cut into 1/3's

1 jar of capers
2 avocados
Heavy Whipping Cream

Directions and Story-
Chop in very small pieces-both green and yellow onions. In a large fry pan heat oil and simmer onions in oil for 10 minutes. Add chopped tomatoes, spices, salt, and whole chicken breasts. Cook until chicken is done and turn off.

In a separate soup kettle ( I use the large cast iron kettle ) cook potatoes in enough water to cover them. The potatoes should be peeled and cut in 1/8ths.

When potatoes are soft add the chicken with the tomatoe mixture. cover and let cook until potatoes fall apart.

The last 10 minutes of cooking, add the corn cobs. they can be frozen.

Cooking the potatoes until they fall apart is what will make the soup thick. If it gets too thick, add water, but be sure to add additional salt if more water is added. Taste the soup, and determine if you want to add more salt, the amount listed in the recipe is the right amount for our family

Take the chicken out and shred it.

Cut avocados in small squares, and serve the avocados, capers, and chicken on the side.

Serve the soup with 1 portion of  the corn cob in each bowl. Each person can add chicken, avocados, capers and 4-5 spoons full of whipping cream to the top of the soup in the individual bowl. Serve with a hard roll, and fruit salad

Story-This was served when we visited Bogota Columbia during Christmas time. Since that time Doug made the soup at our home. This is Marta's recipe and as I understand was made at holiday time. Very good soup and relatively easy to make

Friday, December 21, 2012

No Bake Cookies

from the Murtaugh Community Cookbook
makes about 18 (depending on how much you leave in the pan to lick)

1/2 cup butter
1/2 cup milk
1/3 cup baking cocoa
2 cups sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup peanut butter
about 3 1/2 cups quick cooking oatmeal

Notes/Story: Lay out a few pieces of aluminum foil to drop the cookies onto. Melt butter in large sauce pan. Add milk, cocoa, and sugar. Boil for 1 minute and remove from heat (if you boil longer, they will be super crumbly which still tastes good but isn't as good for just snatching one as you happen to walk by later). Add remaining ingredients. Drop onto foil by tablespoons.

This is one of our favorite ways to get a quick chocolate fix in the winter. I think the all-natural, freshly ground peanut butter gives it a slightly moister texture and better peanutty taste, but JIF works fine, too. If you're into coconut, exchange a cup of that for a cup of the oatmeal.

Monday, December 10, 2012

Russian Tea

5 apple cinnamon teabags
3 cups boiling water
2 cups pineapple juice
16 oz. orange juice concentrate
16 oz. lemonade concentrate
9 cups water
1 1/2 cups sugar (can use half splenda)

Directions & Story:  Pour 3 cups boiling water over tea bags and steep for 5 minutes.  Remove tea bags.  Add remaining ingredients and simmer.  You can also add whole cloves and cinnamon sticks while simmering.

I got this recipe from the wife of Dale's commanding officer.  She had us over for dinner while the guys were deployed to Afghanistan and I think I drank the entire pot of this cider (I was pregnant so it's ok).  I then made it a few times throughout the holiday season.  It makes the house smell amazing and is a great addition to any holiday menu.  After simmering on the stove I put it in a crock pot to keep warm.

French Dip Sandwiches

1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices french bread

Directions & Story:  Place roast in a slow cooker.  In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder.  Pour mixture over roast and add enough water to almost cover roast.  Cover, and cook on low heat for 10-12 hours or until meat is very tender.  Shred meat and use reserved broth for dipping.  Makes ten servings.

I made these a lot while teaching.  So nice to know a very tasty meal is waiting at home.  Every time I made this for guests they request the recipe which originally came from