Winter

Directions:

1. Wash chicken and remove skin. 
2. Chop all vegetables and herbs.

Directions:

1. Boil chicken until throughly cooked. Shred chicken and set aside.
2. Add all remaining ingredients into a crock pot or large dutch oven.
3. Add chicken on top.
4. Cover and cook for 4 hours on low or at 300 degrees in oven. (stir occasionally)
5. Can garnish with tortilla strips, cheddar cheese, sour cream & cilantro.

*to make homemade tortilla strips, lightly brush corn tortillas with vegetable oil then cut into thin strips. spread evenly on a cookie sheet and bake in oven at 350 for 8 min. or so.

Directions:

1. Separate 12 eggs whites from the yolks keeping the whites in a smaller bowl and the yolks in a larger mixing bowl.
2. Beat the egg yolks together with the sugar for approx. 10 minutes (you want the mixture to be thick and the color of butter).
3. Slowly add whisky and cool in the fridge for 20 min.

Directions:

1. Boil and shred chicken breast
2. Reserve 3 cups of broth from the pot and strain.
3. In a large pot, melt butter over low heat and add flour stirring occasionally
4. Add 2 cups of broth and mix well to flour mixture
5. Add 1 warmed cup of milk and 1 warmed cup of whipping cream. Mix well.
6. Add remaining chicken broth and shredded chicken. Bring to a boil while stirring.
7. Add salt and pepper to taste. Turn heat off and serve!

*Recipe adapted from Helen Corbitt’s cookbook and slightly tweaked!

Directions:

1. Brown ground beef
2. Add beans, tomato sauce, chili powder and seasonings
3. Let simmer for 10 - 30 min - stirring occasionally
4. Top with shredded cheddar cheese and serve with Saltine crackers

*Everglade Seasoning is an all-purpose seasoning. You can improvise with another brand or you can order it online