Not so secret recipes

 Hi WEEC listeners,

Below is the soup & cookie  recipe mentioned on today's segment.  

Cheesy Tortilla Soup 1/4 cup butter OR margarine 1/4 cup all-purpose flour 3 cups chicken broth 1 cup milk 8 oz. Velveeta process cheese food - cubed 10 oz. can Ro*Tel® tomatoes and chilies 2 cups cooked, shredded chicken 1 tsp. cumin 1 tsp. chili powder 1-3 tsp. chicken soup base, to taste pepper – to taste Dried cilantro, to taste flour tortillas – as needed, about 4 - 6 shredded Colby Jack cheese OR Mexican blend cheese – as needed

-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. -Reduce heat to low and stir in Velveeta cubes; stir until melted. -Stir in Ro*Tel, chicken, and spices. -Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. Note-I did not use the butter and I increased the flour a bit.  I whisked it into the chicken broth and heated until boiling, stirring constantly.  When mixture was thickened, I added the Rotel, and cheese (I had actually made cheese sauce with Velvetta and cream cheese & I used that.) (See pretzels and cheese sauce recipe inBaking a Memory. (my cookbook)  Turn down the heat to very low, add the milk, and chili powder and cumin.  Taste and add enough soup base to taste along with the pepper and cilantro.  It was wonderful! Not-so secret Crispy Chocolate Chip Cookies Twenty-three years ago these cookies were delivered to my door after the birth of my daughter.  My friend would not share the recipe as it was a family recipe, BUT with a little perseverance, I finally discovered a recipe that leads me to believe the secret is out!!                 Enjoy!! Crispy CC Cookies Ingredients: ·                     1/2 cup butter ·                     1 cup sugar ·                     1 egg ·                     1 teaspoon vanilla ·                     1 1/4 cup flour ·                     1/2 teaspoon baking soda ·                     1/4 teaspoon salt ·                     2 cups Rice Krispies or Special K cereal ·                     1 cup semi-sweet chocolate chips ·                     1 cup chopped nuts, optional   Method: 1.            Beat butter and sugar together until well blended. 2.            Add egg and vanilla and beat until smooth. 3.            Combine flour, soda and salt.   4.            Add to creamed sugar mixture and mix until combined. 5.            Stir in rice cereal and chocolate chips (and nuts).  6.            Drop by tablespoon onto parchment lined cookie sheets. 7.            Bake at 350° F for  10-12 minutes...or until lightly browned. 8.            Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely.  Or better still...eat them warm!           Yield: about 3 dozen fair-sized cookies. Confectionately  Yours, Sue