Beer biscuits
Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup beer

Directions

Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.

Salsa verde
Tomatillos 8-10
Jalapenos 8-10 (add more if you want it really spicy)
4 cloves of garlic
1/2 an white onion
1 chicken flavored bullion cube
Cilantro (add for taste)
1 lime
Slice the tomatillos in half and add them to a hot pan I use a pancake griddle, slice jalapenos in half add them as well. Add lime juice, bullion cube, onion ,garlic , and cilantro to the blender. Add the tomatillos and jalapenos to blender the tomatillos should be soft and slightly charred and your jalapenos will be charred blend until smooth!

Oven Fried Green Tomatoes

4 Green tomatoes, sliced
½ stick butter, ¼ cup
1 tsp salt
1 tsp black pepper
1 cup almond flour
1 tsp baking powder, heaping


Preheat oven to 400 degrees F. Melt butter in a baking pan. Stir in salt and pepper. Coat sliced tomatoes with flour and place in baking pan. Bake on lower rack of oven for 8 minutes. Turn oven up to broil in order to brown tomato slices. Serves about 6

— with Tammy Bruner-Marvin and Ithaca Sunkissed Butts.

1 REGULAR BAG OF cheese Doritos (CRUSHED IN THE BAG)
4 chicken breast OR 4-5 CHICKEN FILETS ( CAN ALSO USE A whole chicken). ALSO YOU CAN BROWN GROUND hamburger CHUCK FOR THIS RECIPE TO USE INSTEAD OF CHICKEN. WE PREFER CHICKEN.
1 bell pepper (DICED)
1 CUP OF green onions (DICED)
1 yellow onion (DICED)
seasoning (I USE NATURES seasoning)
parsley
3 chicken BULLION CUBES
1 CAN OF cream of mushroom soup
1 CAN OF cream of chicken soup
1 CAN OF Rotel tomatoes
1 CAN OF ENCHILDA SAUCE (REGULAR SIZE CAN) CAN USE MILD OR HOT
1-2 CANS OF ranch style beans
1-2 BAGS OF MEXICAN SHREDDED cheese OR SHREDDED cheese OF YOUR CHOICE
JALEPENOS (OPTIONAL)
How to make it

BOIL CHICKEN WITH ALL THE VEGETABLES, SEASONINGS, PARSLEY AND BULLION CUBES UNTIL DONE. SAVE BROTH
IN A DIFFERENT BOILER, MIX THE SOUPS, BEANS, ROTEL TOMATOES AND ENCHILDA SAUCE. REMOVE VEGETABLES FROM BROTH AND PLACE IN THIS MIXTURE ALSO. HEAT AND MAKE SURE ALL INGREDIENTS ARE MIXED WELL.IF MIXTURE IS TOO THICK ADD SMALL OF AMOUNTS OF BROTH.
PLACE YOUR CRUSHED DORITO CHIPS IN THE BOTTOM OF A DEEP CASSEROLE DISH, AFTER YOU HAVE SPRAYED THE DISH WITH PAM.
CUT CHICKEN INTO BITE SIZE PIECES AND PLACE ON TOP OF DORITOS. IF YOU ARE USING GROUND HAMBURGER CHUCK, SPREAD EVENLY OVER CHIPS
COVER DORITOS AND CHICKEN WITH MIXTURE
TOP WITH SHREDDED CHEESE AND JALEPENO'S (OPTIONAL)
BAKE AT 375 FOR 30 MINUTES OR UNTIL CHEESE HAS MELTED AND SIDE ARE BUBBLY.
YOU CAN TOP THIS WITH GREEN ONIONS , JALEPENOS AND SOUR CREAM IF YOU LIKE.
ALSO, LESS FAT, LESS SODIUM, OR LIGHT CAN BE USED WITH YOUR CAN GOODS, SOUR CREAM AND CHEESE