Easy recipes using everyday ingredients.

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Good morning Nancy,
In the Sunday, June 10th newsletter Kim from Canada asked about salt in cake recipes. Salt in most baked products is a leavening ingredient, not just used for taste.

Danielle in MA asked what else she could use her food processor for in the same newsletter. She can slice, dice, chop vegetables, etc., even chop nuts in her food processor, depending on the blade or paddle she uses.

Also, for Susie in Indy, here is my Tortilla soup. I played around with 4 or 5 recipes and came up with the following recipe. It is very good! I try to fix it at least once a month! It is even good cold in the summer, after everything is cooked and cooled.
Chris in NM

Tortilla Soup - TNT
1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
corn tortillas - cut 2 to 3 in 1/2" strips
Mexican blend shredded cheese
sour cream, optional

Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat. Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender. Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil. Reduce heat to low and cook for 5 minutes.

Heat 1 Tbsp. oil in med. skillet over med. high heat. Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet and place on paper towels to drain.

Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream. Use extra tortillas to scoop up soup, etc.

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