Mexi-Chicken

2 cups onion, chopped
2 cloves garlic (or more), minced or pressed
2 Tablespoons vegetable oil
4 cups water
2 cups quick cooking barley*
2 (16-ounce) cans chopped tomatoes, undrained
2 (16-ounce) cans tomato sauce
3 cups chicken broth
2 (16-ounce) cans whole kernel corn, drained
6 cups cooked chicken, chopped or shredded (good with a mix of breasts and thighs)
2 packages taco seasoning
Optional toppings: grated cheese, sour cream, avocado, taco sauce

1. In a large Dutch oven, cook onion and garlic in oil until tender.
2. Add all ingredients except chicken.
   
3. Bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally.
4. Add cooked chicken and continue simmering for another 10 minutes, or until chicken is heated through and barley is tender.
   
5. Cool, spoon into freezer bags, label, and freeze.
   

To serve, thaw and heat in a skillet until hot. Serve over tortilla chips or in tortillas (burrito style) with cheese, sour cream, taco sauce and/or avocados. Makes about five large freezer bags, each enough to feed a family of four.

*If you use regular barley instead of quick barley, cook it ahead of time according to instructions on package.

When I eat this, it reminds me of mass cooking days in my friend Jenny's kitchen. It was fun to work together, but I've never been that exhausted in my life. We made so much of this that I didn't want to look at it after the first four times we had it. It's been several years, though, and when we ate it this week I thought it was wonderful.
--Sarah

Crescent Rolls

3/4 cup milk
6 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/2 cup warm water
2 packages yeast
1 egg
4 to 4-1/2 cups flour

1. Scald the milk in saucepan. (Bring just to a boil.)
2. Stir in the sugar, salt, and shortening. Let cool until lukewarm.
3. Put the warm water into a bowl. Sprinkle or crumble the yeast into the water and stir until dissolved.
4. Stir in the lukewarm milk mixture.
5. Beat the egg; add to the mixture.
6. Add 2 cups sifted flour; beat until smooth.
7. Stir in the additional 2 to 2-1/2 cups flour.
8. Work dough into a smooth ball. It may be turned out on a floured board and kneaded until smooth and elastic.
9. Place in a greased bowl; brush top with soft shortening. Cover tightly with wax paper or aluminum foil and store in refrigerator at least 2 hours or until needed. (May be kept 2 to 3 days in refrigerator.)
10. When ready to shape rolls, punch dough down and turn out onto a lightly floured board.
11. Divide the dough into three equal parts. Roll out each piece into a circle about nine inches in diameter. (It will spring back as you roll it.)
12. Brush lightly with melted margarine or butter. Cut each circle into eight pie-shaped pieces.
13. Roll each piece up tightly beginning at the wide end. Seal points firmly.
14. Place on greased baking sheet with points underneath, about 2 inches apart. Curve to form crescents. Brush lightly with melted margarine or butter.
15. Cover with wax paper or cloth and let the dough rise in a warm place, free from drafts, until doubled in bulk--about 1 hour.
16. Bake at 400 degrees for about 15 minutes. Remove and rub lightly with butter.

To serve rolls, tuck a napkin in a basket and put the rolls in, covering them with the corners of the napkin.

I don't think I've gotten to try these yet. Aunt Judy makes them for holidays. Too bad we live so far apart! --Sarah

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1-1/3 cup peanut butter
7 ounces marshmallow cream

1. Boil the sugar and milk for about 3-6 minutes; remove from heat.
   
2. Add peanut butter and marshmallow cream.
3. Pour in a 9-inch pan and allow to cool.
   
4. Cut into squares.
   

You can double the recipe and pour it onto a cookie sheet.

Western Beans

2 cans red beans
2 cans pinto beans
2 cans Great Northern beans
2 cans kidney beans
2 (4 ounce) cans chopped green chilies (mild)
4 cups sharp cheddar cheese, grated

1. Combine all ingredients in slow cooker. Do not drain liquid from cans.
2. Cook on high until bubbly--about two hours--then on low until ready to serve. Total cook time should be three hours or longer.
   
3. Serve over tortilla chips or corn chips. Top with avocado and sour cream if desired.

This recipe doesn't sound like much, but it is incredibly good and so easy to make. It's enough to feed twelve or so, (as long as they are bean lovers).