Heart Hope by Olga

1 can of white hominy, drained 1 can of black beans, drained 1 can of rotel tomatoes (use any flavor spicy, mild or chili fixins) 14 1/2 oz chicken broth 1 t cilantro, chopped 1/2 t cumin 1/2 t chili powder Mix all ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. This is good and easy and tastes great the next day. www.hearthope.org

1 large onion diced 2 T olive oil 1 t orange zest 1 T mild yellow curry powder 2 lbs carrots, peeled and diced 1 quart vegetable stock Salt Freshly ground black pepper In large saucepan, sauté onions in oil until translucent. Add orange zest, curry powder and carrots. Sauté until carrots are tender. Add stock and puree with an immersion blender. Season with salt and pepper to taste. Serves 8-10 www.hearthope.org

1 box Uncle Ben’s Wild Rice (cooked) 4 T butter ½ c chopped onion 1 c sliced mushrooms ½ c flour 8 c chicken broth 1-2 c chopped chicken ½ c grated carrots (optional) 1/ c toasted almonds 2 c half and half Sauté onions in butter add mushrooms and sauté. Add flour to paste. Gradually add chicken broth until slightly thickened. Add chicken, carrots, almonds and rice. Simmer five minutes. Add half and half and heat thoroughly. www.hearthope.org

My daughter Margaret Murphy discovered this delicious way of using leftover turkey. Try it; I think you will like it. 1  medium onion, diced 1  teaspoon  vegetable oil 1  garlic clove, minced 3  cups  chopped cooked turkey or chicken 1  (15-ounce) can chili beans 3 1/2  cups  chicken or turkey broth 1  (11-ounce) can whole kernel corn with red and green peppers, drained 1  (10-ounce) can diced tomatoes and green chiles 1/2  teaspoon  chili powder 1/2  teaspoon  ground cumin 1/8  teaspoon  salt 1/8  teaspoon  pepper Toppings: sour cream, shredded Mexican four-cheese blend Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings. www.hearthope.org

While visiting my cousin Charleen Wright Dennen this fall, she fixed this easy, yet delicious soup for me. 4 ½ c chicken broth ¾ c orzo pasta 1 c cubed cooked chicken 2 T fresh lemon juice 1 T fresh lemon zest 1 T chopped fresh dill or 1 t dried dill 1 T chopped fresh parsley or 1 T dried 2 c milk Salt to taste In a large stockpot, bring broth to a boil and add pasta. Boil for 5 minutes. Reduce heat to medium and add chicken, lemon juice and zest, dill and parsley. Slowly pour in milk. Simmer for 20 minutes. Salt to taste. Yield 6 cups. www.hearthope.org