Connie's Kitchen

For most of us, magazines offered in the doctor’s office magically help dissolve the inevitable wait. Often a certain article may contain just the information one might want for home or garden improvements, or a new recipe! Unfortunately, the “information continued on next page” is not to be had because someone before us has torn it out. Yes, in the past I stand guilty of such a practice, until it dawned on me to ask the doctor’s receptionist to make a copy. Voila! One magazine saved for the moment, anyway.

This meatless soup recipe is from Martha Stewart’s Everyday Food magazine. You may choose to begin with a pound of well-browned and drained hamburger.

Enjoy.

Tortilla Soup

with Black Beans

Serves 4 - 6

1 tablespoon olive oil 4 garlic cloves, minced 1 teaspoon chili powder 2 14-1/2 ounce cans diced tomatoes in juice 2 15-ounce cans black beans, rinsed and drained 1 14-1/2 ounce can chicken broth 1 10-ounce package frozen corn kernels Salt and pepper 1 cup crushed tortilla chips 1 tablespoon fresh

lime juice

Optional for serving: extra tortilla chips, lime wedges, dab of sour cream.

In a large saucepan, heat oil on medium. Cook garlic and chili powder until fragrant, about ONe minute. Add tomatoes (with juice), beans, broth, corn and one cup of water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about two minutes. Remove from heat. Stir in lime juice, taste to adjust seasoning.

Serve plain or with optional extras. French bread and a side dish of mixed fruit goes well with this soup.

Toll House Oatmeal

Marble Squares

3/4 cups flour 1/2 teaspoon soda 1/4 teaspoon salt 1/2 cup soft butter or shortening 6 tablespoons granulated sugar 6 tablespoon brown sugar, packed 1/2 teaspoon vanilla 1/4 teaspoon water 1 egg 1 cup rolled oats and 1/2 cup chopped nutmeats. 1 6-ounce package

chocolate chips, reserved.

Sift together, flour, soda and salt. Set aside.

Blend butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well.

Stir in oats and nuts. Sprinkle chocolate chips over dough.

Bake 1 minute at 375º. Remove from oven and run knife through dough to marble. Return to oven. Bake 12-14 minutes. Cool, cut into bars.

Connie’s Kitchen runs the last Tuesday every other month.