Molly Satterwhite

Seven Can Chicken CasseroleHow to make seven can chicken casserole? Simple! Seven Can Chicken Casserole2 whole chicken breasts, cooked and cut up1 (4 ounce) can mushrooms, drained1 (16 ounce) can Chinese vegetables, drained1 (8 ounce) can water chestnuts, sliced and drained1 can cream of mushroom soup1 can cream of celery soup1 (13 ounce) can evaporated milk1 (16 ounce) can Chinese noodles or riceMix together all ingredients except noodles or rice. Bake at 350 degrees F for 45 minutes or until bubbly. Serve over noodles or rice.NOTE: Chinese noodles may be mixed with casserole before baking, if preferred. All Christian Dating Cromwell All Christian Dating Cromwell All Christian Dating Cromwell.

El Jarro’s Roasted Poblano And Corn SoupHow to make el jarro’s roasted poblano and corn soup? Simple! El Jarro’s Roasted Poblano and Corn SoupSource: El Jarro’s - San Antonio, TX3 cups corn kernels (about 4 cobs of    corn if using fresh corn)8 medium poblano chiles, roasted1/2 stick (4 tablespoons) butter2 teaspoons minced garlic1/2 cup chopped red bell pepper1/2 cup chopped chives8 ounces cream cheese, at room    temperature, cut into chunks1 quart heavy cream8 ounces chicken broth1 teaspoon white pepper, or to tasteWater, as needed to thin soup to    desired consistencySalt, to tasteGarnishChopped fresh cilantro leavesRemove silk from fresh corn, but leave husks attached. Wrap the cobs loosely with the husks and place over hot coals or in a 450 degree F oven, turning as needed, for about 15 to 20 minutes, or until cooked. (The process will be quicker on an outdoor grill.) Let cool, remove the husks, then cut the kernels from the cobs using a sharp knife.Meanwhile, place poblano chiles over a hot fire or under the broiler, turning as needed until the skins are blackened. Remove from oven and place chiles in a plastic or paper bag until cool, allowing the steam to loosen the skins. Remove the stems, seeds and skins and discard; cut chiles into 1/4-inch cubes.Place half of the corn kernels and half of the chiles in a blender and purée until smooth. Leave the remaining kernels whole. Proceed with recipe or refrigerate corn and chiles until needed.Heat butter in a large pot. Add garlic and sauté briefly. Add red pepper and chives and continue sautéing for 2 to 3 minutes more. Add reserved corn and poblanos, the cream cheese, heavy cream, chicken broth and pepper. Bring to a boil, reduce heat and simmer, whisking, until cream cheese has been incorporated. Add water to thin the soup if desired. Season to taste with salt and add more pepper if needed. (Soup can be made ahead, then cooled, covered, and refrigerated. Reheat slowly, thinning with water if necessary.)To serve, pour into heated bowls and garnish with cilantro.Makes about 10 cups. U Experience Designer Network U U Experience Designer Network U U Experience Designer Network U.