SALVdC Weekend Recipes


These recipes were used during a weekend and and were requested by participants or fellow team members. If there is some recipe you would like added to the list, please have the head cook or co-cook(s) forward the recipe to: VIA de CRISTO.


Weekend #10

Tortilla Soup (serves 6-8)

  • 1 c. chopped onions
  • 4 garlic cloves, minced
  • 2-4 Anaheim peppers, seeded and chopped.
  • 1 Tbsp. cumin seeds

Cook these items in 2 Tbsp. oil for 5 minutes

  • 1 1/2 c. corn kernels
  • 3 chopped tomatoes
  • 28 oz. chicken broth
  • 1 1/2 c. cut up cooked chicken
  • 1/2 c. fresh cilantro – snipped

Add these ingredients to the onions, garlic & peppers. Bring to a boil. Reduce heat and simmer for at least 10 minutes (more can’t hurt!)

To serve, divide crushed tortilla chips among 6-8 bowls. Ladle soup on top. Garnish with shredded jack cheese, extra chips, lime wedges, sour cream and/or salsa.


Weekend #14

Ham AND Cheese Eggloaf

  • 6 eggs Beat until frothy
  • 3/4 c milk Beat into eggs
  • 1 tsp dry mustard
  • 1 1/2 c flour Combine dry ingredients. Add to egg mixture and beat until smooth
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 c cubed ham Stir into above mixture. Pour into a 9″x5″ greased loaf pan
  • 4 oz cheddar cheese,cubed

Bake at 350 for 55-60 min or until toothpick comes out clean.
Cool about 10 min, remove from pan, slice and serve warm.


Rainbow Jello

  • 4 x 3 oz packages jello
    Empty each package into a separate bowl (red, yellow, orange + green)
  • 2 envelopes Knox gelatin

Add 1/2 pkg to each bowl of jello above Boiling water I keep a full teakettle of water on the stove at a simmer so that boiling water is ready during the whole process which takes about 30-40 minutes.

Clear a level space in your freezer large enough to fit a 9×13 pan. This recipe can be done in the refrigerator but will take a lot longer. Pour 1 cup boiling water into the bowl with the first flavor of jello – I use green on the bottom but whatever! Stir thoroughly to dissolve all the jello and gelatin. Pour into the 9×13 pan and set it level in the freezer to gel – do not freeze – takes about 10-12 minutes for first layer.

  • 1 can sweetened, condensed milk
  • 1 cup boiling water
  • 2 pkgs Knox gelatin

Dissolve 2 pkgs of Knox in boiling water completely, add “milk”, keep this mixture warm by setting the bowl into another bowl of hot water. When first jello layer is firm, gently pour 2/3 c of condensed milk mix over the first layer. Don’t be worried if some of the bottom jello mixes. Place pan back in the freezer. Check after 8-10 minutes. While the milk layer is solidifying, Mix 1 cup boiling water with the next flavor of jello and stir to dissolve. Pour this flavor of jello over the solidified milk layer. Repeat these layers, ( milk, jello, milk, jello) until all the ingred. are used. The more layers in the pan, the less time it will take for the next layer to become solid so watch carefully to avoid freezing!


Tortilla Dessert Cups

  • 3 T sugar
  • 2 tsp. cinnamon
    combine sugar and cinnamon
  • 10 flour tortillas ( 6 inch)
    Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar mixture. Turn tortillas over and repeat on the other side. Cut each tortilla into four wedges. Place two wedges, points overlapping into “greased” muffin tin. Bake at 400 degrees for between 6-8 min. Remove from muffin tin carefully and allow to cool on a wire rack.
  • 1 cup cold fat-free milk
  • 1 package (1oz) sugar-free vanilla pudding
    Prepare pudding with the 1c. milk
  • 1 pkg (8 oz) reduced-fat cream cheese, Softened
    Combine the cream cheese and the prepared pudding slowly to avoid lumps
  • 2 cups reduced-fat whipped topping (coolwhip)
    Fold the whipped topping into above. Spoon a portion of the filling into each tortilla cup.
  • 1/4 c milk chocolate chips, melted
    Drizzle chocolate over filling

Spinach and Strawberry Salad

  • 1/2 pound fresh spinach, washed, dried, and torn,
  • 1 pint fresh strawberries, sliced
  • 2 oz. slivered almonds, toasted
  • Dressing:
    • 1/2 cup sugar
    • 2 Tbsp sesame seeds
    • 1 Tbsp poppy seeds
    • 1 1/2 tsp minced onion
    • 1/4 tsp Worchestershire sauce
    • 1/4 tsp paprika
    • 1/4 cup cider vinegar
    • 1/2 cup oil

Put all dressing ingredients except oil into blender. With blender on low speed, add oil in a steady stream. Blend until dressing is creamy and thick. Put spinach and strawberries in large bowl, toss. Drizzle dressing over salad. Garnish with almonds.

This amount of salad will serve 12-15.