Sukothai Pad Thai (with Anne's notes)

½ C white sugar (I use a scant ½ c otherwise I think it’s too sweet)
½ C white vinegar (I use 2 tbsp lime juice and then fill the rest of ¼ c up with rice vinegar)
¼ C soy sauce (I fill half the ¼ C with soy sauce and the other half with fish sauce)
2 tbsp tamarind pulp (I don’t put this in. Can add 1tbsp of lime instead, but I don’t because I use lime with the vinegar.)
1 (12 ounce) package rice noodles (linguine style is what I like)
½ C canola oil (can also add a couple drops sesame oil if you have it but I don’t usually add it.)
1 ½ tsp minced garlic
4 eggs
1 (12 ounce) package firm tofu (I use chicken. I cook two breasts and cook them before adding. You can use pork or shrimp too.)
1 ½ tbsp white sugar (I omit this. Like I said, even the ½ C makes it too sweet for me.)
1 ½ tsp salt
1 ½ C ground (or chopped) dry roasted peanuts
1 ½ tsp ground, dried oriental radish (I omit this.)
½ C chopped fresh chives (I use green onion and probably put in 1 C)
1 tbsp paprika (I use 1 tsp chili powder instead….better flavor)
2 C fresh bean sprouts
I also add about 1 C shredded carrots


1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2. Cook rice noodles until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu (cooked chicken) and stir until well mixed; add noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 ½ tbsp sugar (which I omit) and 1/1/2 tsp salt. Stir in peanuts and ground radish. Remove from heat and stir in chives (or green onions), carrots, bean sprouts and paprika (or chili powder which I prefer) You want this vegetables warm but crisp so you add them at the very end.

Spicy Roast Chicken w/ Tomatoes & Marjoram

24 oz (about 4 cups) cherry tomatoes
1/4 c. olive oil
5 cloves garlic, pressed
1-1/4 tsp. dried crushed red pepper
2 Tbsp. fresh marjoram, chapped
4 chicken breast halves w/ ribs, skinned

Preheat oven to 450 degrees. Toss tomatoes, oil, garlic, red pepper and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in a single layer on sheet around chicken. Sprinkle with salt and pepper. Roast chicken until cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates and spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram and serve.

White Chicken Chili

2 medium onions, chopped
Small amount of butter or oil
4 c. cooked, cubed/shredded chicken
4 cans white beans (I used great northern beans)
3 c. chicken broth
1 chicken bouillon cube
2 cans white corn, drained
2 cans green chiles
1 T oregano
2 T cumin
1 T garlic powder
1/2 tsp. cayenne pepper
24 oz. sour cream
4 c. Monterey Jack cheese

Saute onions in butter/oil until transparent. Add chicken, beans, chicken broth, bouillon cube, corn, green chiles and spices. Simmer for 30 minutes.

Add the sour cream and cook for an additional 15 minutes.

Pour into bowls and top with cheese.

Makes 12 servings.

Welch Family Chicken Noodle Soup

This is relatively easy and one of my favorites. I prefer a little more broth, and I prefer the flavor of broth made from bullion rather than in the can. J.

1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley

Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

Chicken Enchiladas

3-4 large chicken breasts
1 can cream of chicken soup

1/2 c. sour cream

2 T margerine

1/2 c. chopped onion

1 t chili powder

1 can green chiles

8 tortillas*

1 c cheese

Cook chicken breasts (I usually just boil them and then shred the chicken.)

Stir soup, sour cream, and chili powder together and set aside. Melt margarine in saucepan. Cook onion in the margarine until it is tender. Stir in chicken, chiles and 3 T. of soup mixture (I put a little more depending on how many breasts I used. I like the chicken mixture moist.)

Put chicken mixture in tortillas, roll, and place in pan. Cover with remaining soup mixture. Cook covered at 350 for 15-20 min. Uncover, sprinkle with cheese and cook 5 min. longer or until cheese is melted.

*We usually make about five with this amount of chicken mixture, but we stuff them pretty full.