Week Six: Fiesta Chicken Stew and Crazy Cake

Week Six: Fiesta Chicken Stew and Crazy Cake

Fiesta Chicken Stew
Source: Marian McCann 

(8 servings)

• 3 tablespoons flour
• 1 package fajita seasoning mix, divided
• 1 pound boneless skinless chicken breast halves, cut into 1-inch cubes or 1-2 cans chicken chunks
• 3 tablespoons oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups water
• 1 15 1/2 ounce cans black beans, rinsed and drained
• 1 14 1/2 ounce can Mexican stewed tomatoes, undrained
• 1 11 ounce can Mexicorn, drained
• 1 cup instant brown rice, uncooked
• 1 4 ounce can chopped green chiles
• 4-6 ounces Velveeta, regular or nacho
• 1 tablespoon lime juice

1.  In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until juices run clear. Remove and keep warm.

2.  In the same pan, saute' onion and garlic until onion is tender. Stir in the water, beans, tomatoes, corn, rice, chiles and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until rice is tender. Shortly before serving, stir in the soup, lime juice and chicken; heat through.

Crazy Cake

Source: Geneil Anderson 

(15 servings)

• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• ⅓ cup cocoa
• 1 teaspoon vanilla
• 2 tablespoons vinegar
• ¾ cup oil
• 2 cups water
• ¼ teaspoon cinnamon, opt.

Use a 9" x 13" cake pan. Don't grease or flour pan. Heat oven to 350º. Sift dry ingredients together into pan. Make 3 indentations in flour mix. Put 1 t. vanilla in one, 3/4 c. oil in one, and 2 T. vinegar in one. Pour water over it all. Mix very well with spoon or whisk. Bake at 350º for 25-30 minutes. Test center for doneness. Frost as desired.

Frosting Recipe:

1/3 cup butter, 1/3 cup canned evaporated milk, 1/3 cup cocoa, 1 2/3 cup powdered sugar, 1 teaspoon vanilla. 

Beat all together until smooth and fluffy. Spread evenly over cake.