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. www.foothillstimes.com 57