Pumpkin Seeds

Ingredients

One medium sized pumpkin
Salt
Olive oil

Method

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Cough Syrup

Health Benefits: Radishes are moderately high in Vitamin C and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders.

For digestive problems, put a handful of radish leaves in boiling water, cover, and let sit for about 20 minutes. ... Read MoreStrain, add honey to taste and drink as a tea.

For colds, flu, and the associated symptoms, grate one radish and mix with honey to taste. Let this mixture stand for 10 hours in a dark place. Take 2 teaspoons three times a day as a cough syrup.

Max & Erma's Chicken Tortilla Soup

2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese

In a large stockpot combine and whisk together until smooth all eight cans of soup.

Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred cheese.

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!

Beef Stew

INGREDIENTS (Nutrition)
2 pounds beef stew meat, cut into 1 inch cubes
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup dry red wine


DIRECTIONS
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.