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Tasty roll-ups to go with soup

January is National Soup Month, a time of the year when Americans consume more than 57 million gallons of soup. While the word “soup” stirs visions of a steamy, liquid concoction, I was recently reading a report where one company said that more than 440 million cans of its soup are used each year to make different recipes — an average of more than one million cans a day! This week I would like to share a recipe for Broccoli Chicken Roll-ups that I recently made that was a little different – in that the recipe calls for flour tortillas. My family really liked this tasty meat and vegetable dish.

Broccoli Chicken Roll-ups

Serving size: 6

1 can cream of mushroom soup

1 cup milk

1 1/2 cups chicken, cooked, cut up

10-ounce package frozen broccoli or mixed frozen vegetables (any kind of frozen vegetables will work; thawed, drained and cut into one-inch pieces)

1 cup shredded cheddar cheese

2.8-ounce can French Fried Onions

1 tomato, chopped (optional)

6 seven-inch flour tortillas

Combine soup and milk; set aside. Combine chicken, vegetables, one-half of the cheese and one-half can French Fried Onions. Stir in 3/4 cup soup mixture. Divide chicken mixture evenly between the tortillas and roll up; place seam side down in a lightly greased 9x13-inch baking dish. Stir tomato into remaining soup and pour over top of tortillas. Bake, covered at 350°F for 35 minutes. Top center of tortillas with remaining cheese and onions and bake uncovered, five minutes longer.

Peach Kuchen Bars

Bottom layer:

1-1/2 cups flour

2 small packages instant vanilla pudding and pie filling

2 eggs

2 teaspoons baking powder

6 tablespoons butter or margarine, softened

1 cup milk

Middle layer:

1 large can peaches, cut up, well drained, reserve syrup

Top layer:

12 ounces cream cheese, softened

6 tablespoons peach juice

1 cup sugar

Combine all ingredients with mixer. Spread in well-greased and floured 9x13-inch pan.

Put on top of bottom layer. Beat at medium speed for two minutes. Spoon over peach layer, but keep from edge of pan so it won’t stick during baking. Over this, sprinkle sugar and cinnamon. Bake at 350°F 30-35 minutes.

Cheesey Potato Skins

Serving size: 24 appetizers

2 packages (20 ounces each frozen potato skins)

1 can condensed nacho cheese soup

1/4 cup milk

1/2 cup sliced pitted ripe olives

1/2 cup chopped sweet red pepper or seeded tomato

1/4 cup chopped green onion

Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2 quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions.

FOOD FOR THOUGHT: Fashion has eliminated more clothes from a closet than hard wear ever did.

GARY’S TIP: Cut a garlic bulb in half and rub in a salad bowl to gently flavor the salad.