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Rutherford County Cooks 1-8-15

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Creamy Chicken Stew

2 medium potatoes, diced

2 cups carrots, sliced coarsely

1 large onion, sliced

4 chicken thighs, skinned

1 can (10-3/4 ounce) cream of chicken soup

Layer potatoes, carrots and onions in glass Dutch oven. Place chicken thighs on top of vegetables. Cover with glass lid or plastic wrap. Microwave on high for 15 minutes. Drain and turn chicken over. Pour soup over chicken. Microwave on low 25 to 30 minutes until fork tender. 

Barbara Chapman


Southwest Beef Stew

1 (16 ounce) bag carrots, cut up

1 medium onion, chopped

1 tablespoon salad oil

1-1/2 pounds stew beef

1 (16 ounce) jar medium hot salsa

1 (10 ounce) package frozen whole okra

1 (10 ounce) bag tortilla chips

1 (10 ounce) package frozen corn

1 cup water

Brown beef in oil. Remove from pan and brown onion and carrots. Combine with beef, salsa and water. Bring to a boil; reduce heat and simmer 45 minutes to 1 hour until meat and carrots are tender. Add corn and okra. Simmer 5 to 10 minutes more to heat through. Serve with chips. 

Nell Fox


Taco Soup

2 cans diced tomatoes

1 can whole kernel corn

2 cans pinto beans

1 can tomato soup

1 package taco seasoning

1 package ranch dressing mix

1 pound hamburger meat

1 onion, chopped

Chop onion and brown with hamburger meat. Drain. Add corn, beans, soup and seasonings. Simmer 15 to 20 minutes. Top with cheese. Serve with crackers, chips or cornbread. 

Brenda Masey

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