The Federationist in Connecticut
Spring/Summer 2014


 

Recipes

In this issue we have three delicious recipes that are easy to make and will be enjoyed by everyone. The Six Can Chicken Tortilla Soup can be made by everyone and, with some creativity, you can make it your own special creation. Some variations are to substitute one can of the chicken broth with one can of cream of chicken soup, add spices and seasonings you like, such as garlic or chili powder, cumin to taste, use leftover chicken instead of the canned chicken and top the soup when served with sour cream, cheddar cheese, cilantro, scallions, tortilla chips, or any toppings you would use for tacos. The Strawberry Pretzel Salad may seem complicated at first, but if you break it down into steps, you'll see that it is really quite easy to make. Finally, if you need a quick and easy cake to bring to a function or a party, try the Chocolate-Cherry Cake.

 

Six Can Chicken Tortilla Soup (6 servings)

  • 1 15-ounce can whole kernel corn, drained
  • 2 14.5-ounce cans chicken broth
  • 1 10-ounce can chunk chicken
  • 1 15-ounce can black beans, drained and rinsed
  • 1 10-can diced tomatoes with green chili peppers (such as Rotel brand), drained if desired

Combine all ingredients in large sauce pan or stock pot. Simmer over medium heat until chicken is heated through.

Serve over tortilla chips and top with shredded cheddar cheese.

 

Strawberry Pretzel Salad

  • 2 cups crushed pretzels (crushed medium to fine)
  • ¾ cup butter, melted
  • 3 tablespoons white sugar
  • 1 8-ounce package cream cheese, softened
  • 1 cup white sugar
  • 1 8-ounce container frozen whipped topping, thawed
  • 2 3-ounce packages strawberry flavored Jell-O
  • 2 cups boiling water
  • 2 10-ounce packages frozen strawberries

Preheat over to 400 degrees F

Stir together crushed pretzels, melted butter and 3 tablespoons sugar, mix well and press mixture into the bottom of a 9 by 13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture into cooled crust, making sure to cover entire crust to the edges.

Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.

Refrigerate until set. Enjoy as a picnic side dish or a great dessert.

 

Chocolate-Cherry Cake

  • 1 pkg. chocolate cake mix
  • 1 can cherry pie filling
  • 3 eggs

In a large mixing bowl, beat eggs slightly, then add cake mix and cherry pie filling. Mix all ingredients well with a fork.

Pour into greased 9 by 13 inch cake pan and bake at 350 degrees for 35-40 minutes. Cool thoroughly and frost with canned chocolate frosting. Enjoy with a glass of cold milk!