Mandarin Chicken

Last night I made this recipe and it turned out great. Thought I would pass it along.

Mandarin Chicken

6 chicken breasts
½ c. flour
Salt & pepper
Garlic salt
4 eggs
½ c. water with 1 chicken bouillon cube (I use chicken base)
¼ c. ketchup
1 Tb Worcestershire sauce
¾ c. sugar
½ c. vinegar
Mandarin oranges
Slivered almonds

Mix flour with a little salt and pepper and garlic salt. Put in paper bag. Beat eggs; dip chicken in eggs then in flour. Brown on both sides. Put in dripper pan. Mix chicken bouillon, ketchup, Worcestershire sauce, sugar and vinegar. Bring to a boil and pour over chicken. Bake uncovered at 350° for 1 hour. Spoon sauce during cooking. When done put chicken on platter and put Mandarin oranges and almonds over top of chicken then pour sauce over the whole thing. Serve with some white or brown rice.

Sante Fe Tortilla Soup

This recipe is great for using food storage items. My family really likes it and it is easy to make. Be aware that the way it is written makes a large pot, enough for my family of 4 to have at least 3 dinners. It freezes well, and that's why I make such a large pot.

2-3 chicken breasts, cooked and shredded
10 cups of water
8 bullion cubes
1 quart of home-bottled tomatoes (you could substitute canned tomatoes)
1 bag of frozen corn (if you use canned, drain and rinse it first)
2 cans chopped green chilies (4 oz. each)
1 onion chopped (could use dried)
1 green pepper chopped (Tip: I keep them chopped and frozen in my freezer for quick use.)
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. pepper
1/2 tsp. hot red pepper sauce
1-2 cups coarsely crushed tortilla corn chips

Toppings: Pepper jack cheese, sour cream, more corn chips.

In a large pot, combine all ingredients except corn chips. Simmer until veggies are cooked. Stir in crushed chips and let them completely dissolve (this will thicken the soup). Serve with toppings. TIP: This soup is even better the second day.