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1.Banana Bread 2.Zucchini Bread 3.Spicy Potato Soup 4.Mexican Chicken Soup

Banana Bread

• ½ cup Shortening
• 1 cup Sugar
• 2 Eggs
• 2 cups Mashed Banana
• 1½ cups All-Purpose Flour
• 1 tsp. Baking Soda
• ½ tsp. Salt

Cream shortening, gradually add sugar, beat well. Add eggs one at a time, beating well after each. Stir in bananas. Combine flour, salt, and baking soda. Add to banana mixture, stirring just until blended.

Spoon into a greased and floured 9x5x3 loaf pan. Bake at 350° for 1 hour or until toothpick comes out clean. Cool in pan 10 minutes. Remove and cool completely on a wire rack.

Note: Can be made in small loaf pans or muffin tin. Check at 15 minutes and be sure not to overcook.

Zucchini Bread

• 3 Eggs
• ¾ cup Vegetable Oil
• 1½ cup Sugar
• 1 tsp. Orange Extract
• 2 cups Zucchini, grated
• 1 tsp. Vanilla
• 2½ cups All-purpose Flour
• ¾ tsp. Salt
• ½ tsp. Cinnamon
• ¼ tsp. Ginger
• 1 tsp. Baking Soda
• 2 tsp. Baking Powder

Combine all ingredients in a large mixing bowl until well blended. Bake in a greased and floured loaf pan in preheated 350° oven. Let cool in pan.

Spicy Potato Soup

• 1 lb. ground beef
• 5 cups peeled potatoes (1/2-inch cubes)
• 1 small onion, chopped
• 2-15 oz. cans tomato sauce
• 4 cups water
• 1-1/4 tsps. salt
• 1 tsp. pepper
• ½ tsp. Tabasco sauce

In a dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot sauce. Bring to a boil. Reduce heat and simmer for one (1) hour or until the potatoes are tender and the soup has thickened.

Mexican Chicken Soup

• 2 6 oz Southwestern Seasoned Chicken Breast Strips (chopped)
• 1 10 oz can Spicy Diced Tomatoes
• 1 14-1/2 oz can Stewed Tomatoes
• 4 - 5 cups water
• 3 tablespoons "Better Than Bouillon" chicken base
• 10 oz Potatoes (Diced)
• 1-1/2 cups Carrots (diced)
• 1 large Onion (chopped)
• 3 cloves Garlic (crushed)
• 7 oz can Peeled Chopped Green Chilies
• 1-1/2 teaspoons Ground Cumin
• 1/2 teaspoon Chipotle Chili Powder
• 1/4 teaspoon Black Pepper
• 1 teaspoon Oregeno

In a dutch oven or large kettle combine all the ingredients. Bring to a boil. Reduce heat, cover and simmer for one (1) hour or until the potatoes are tender. 3 Chicken Bouillon cubes can be used in place of the base (dissolve cubes in the water before adding to the pot. The recipe can be toned down by replacing the Spicy tomatoes with regular diced tomatoes.

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