FOOTHILLS TIMES SEPTEMBER 2017 SEPTEMBER 2017 WHOLE MAG 2017 | Page 57

Ingredients:
Contributed by Judy Moore
1 whole chicken
1 medium onion chopped
2 cups celery chopped
2 cups of carrots sliced
1 can cream of chicken soup
3 cups of milk
1 stick of margarine
3 Tbs of Texas Pete
1 12 oz can carnation cream
Directions:
Cover chicken with water and boil
until tender. Remove chicken and
debone saving the broth. Add chicken
and other ingredients and cook on
medium heat for two hours. After
soup has cooked, add 4Tbs of self
rising flour to one cup of warm water
and stir until lumps disappear. Add to
soup stirring every 15 minutes for 30
minutes. Serve with crackers.
Ingredients:
Contributed by Judy Moore
1 cup peanut butter
1 cup granulated sugar
1 egg
1 Tsp walnut flavoring
(optional)
Directions:
Preheat oven to 350. Use a
ungreased cookie sheet and
measure 1 tsp. Of mixture and
roll into a ball. Lay on cookie
sheet and press with a fork
making a x. Bake 12-13
minutes.
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