Sopa A La Criolla (Fruit of the Spirit Cookbook)

Sopa A La Criolla (from Missionary in Peru)

8c water

1# beef, cooked and cubed

1 1/2tsp salt

2 cloves minced and sauteed garlic

1T cumin

1/2tsp pepper

3 onions chopped and sauteed

1T bouillon

1tsp each paprika and oregano

3 raw potatoes french cut

1 handful angel hair spaghetti

4 eggs, beaten

1 2/3c evaporated milk (1can)

*in pot add beef, salt, garlic, cumin, pepper, onions, bouillon and spices. Simmer to blend spices.

*10min before serving: add potatoes, cook 5min

*add spaghetti, cook 3min

*stir in beaten eggs, cook 2min

*turn off stove and when boiling stops add evaporated milk

*serve with croutons or fresh rolls

I can think of NO mods made to this! yummy!! Well, one, I cubed the beef and cooked it in the spices, then added in sauteed garlic and onions, then followed the rest of the directions.

Morroccan Couscous (SL Cookbook)

Morroccan Couscous (SL Cookbook; Tammy in Seattle)

1 1/2# chicken, cubed (lamb or beef can be used)
3T oil
1 chopped onion
1c celery
1c mushrooms
1c sliced carrots
1/2c chopped almonds
1 1/2c (15oz can) garbanzo beans
1 1/2c (15oz can) tomato sauce
1 1/2c water
2tsp curry
1/4tsp cayenne pepper
1tsp salt
1tsp paprika

*Brown chicken in oil. Add vegetables and almonds, cook 10min.
*add remaining and simmer 30min.
*serve over couscous

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup (from Cheri on SL)

3T butter
3 shredded carrots
2c chicken broth
1/2 bunch cilantro
1-15oz can coconut milk
shredded cooked chicken
1c precooked rice
juice of 1 lime
1T soy sauce

Thai Seasoning:
1/2tsp curry
1/4tsp each: cinnamon, ginger, chili powder, paprika, salt

Optional: extra cilantro and lime wedges for serving

*sautee carrots in butter and Thai seasonings
*puree with broth and cilantro
*add coconut milk, chicken, rice, soy and lime juice. Bring to low boil and remove from heat
*serve with cilantro and lime wedges

Waffles from Marla

Waffles (from Marla on SL)

2eggs
2c flour (can use WholeWheat)
1 3/4c milk
1/2c oil (or greek yogurt)
1T sugar
4tsp baking powder
1/4tsp salt
1/2tsp vanilla

*beat eggs
*whisk rest of wet with eggs
*in another bowl blend all dry
*blend wet with dry
~can be left in fridge up to a week

*cook in waffle iron
~rewhisk before usage after sitting in fridge

Makes 4 1/2 waffles in my round Belgian waffle iron

Easy Ham and Potato Hash (Crock-Pot)

Easy Ham and Potato Hash from "The Best Slow Cooker Cookbook"

3/4c chopped green bell pepper
3/4c chopped red bell pepper
3c chopped cooked ham
1-32oz package frozen hash brown potatoes, partially thawed
1-8oz package cream cheese, softened
1 1/2c milk
2 1/2T dijon mustard
1 1/2c chopped scallions
1/2tsp garlic powder
1/2tsp garlic pepper

*in 4qt crockpot combine peppers, ham, hashbrowns and 1c scallions
*wisk milk and creamcheese until smooth, add rest and wisk
*pour milk mixture over hashbrown mixture, do not mix together
*cover and cook on low 5-6h, until potatoes are tender. Stir gently. Serve with remaining scallions sprinkled on top.

(my own mods: Instead of garlic powder and garlic pepper I used 1 1/2tsp garlic salt, 1/2tsp pepper. I thought it was a little too much liquid, so maybe next time I'd use 1/4c less milk)