It had been my plan to start out this article by saying, “Hey, readers, I think winter has arrived.” Then I turned on the news and they said it is going to be 85 degrees next weekend. I wish they would make up their minds as to what is going on.

This evening I was smiling about the prospects of 85 degree weather, turned on the weather on television and they said there was 27 inches of snow in South Dakota and Colorado. So go figure.

It is Sunday morning and I have spent the last five days working at church. We are going to have a new church directory which means all members are invited to have their photos taken. That also means a bunch of ladies have to work at the table to enter the information into each family file. It is kind of fun, very tiring but I now know the “names and faces” of many people I did not before this event. It will be exciting to see the finished product.

One thing you don’t do during the "directory" work day is eat, so I am sure each of the ladies will lose a pound or two during the next week. I have not done any cooking this week either, so tried a couple of new recipes when I got home on Saturday afternoon.

Mexican Soup

3 cups sliced potatoes (canned) drained 16-ounce can tomatoes 1 onion 1 (4-ounce) can peeled green chilies (mild) 6 beef bouillon cubes Garlic to taste 2 tablespoons oregano 6 cups water Colby cheese (chunks) Olive oil

Saute onion in olive oil. Add remaining ingredients. Add water - simmer for 15 minutes. Pour hotsoup over cheese chunks. Eat when soup is warm and cheese is melted.

Great with sour cream and tortilla chips.

A sandwich is also something that is good, nutritious and easy to prepare. I found a package of turkey in the freezer left over from Easter. It was very yummy.

Hot Turkey ‘Sandwich’

2 cups cubed, cooked turkey 2 cups chopped celery 1/2 cup mayo or Miracle Whip 2 teaspoons lemon juice 1/2 teaspoon salt 2 teaspoons grated onion 1/2 cup grated Cheddar cheese 1 cup crushed potato chips

Combine all ingredients with the exception of the potato chips and cheese. Place in baking dish. Sprinkle with cheese and chips. Bake in hot (450 degrees) oven for 10 minutes. Top with cheese and chips. Serves 8 but is good for a couple of days if kept refrigerated. This recipe is also great for Thanksgiving leftovers.

Quick Snacks

1 can crescent rolls Cinnamon Sugar Butter

Open a can of crescent rolls and roll out a bit. Pinch the openings together to make the piece whole. Then butter one side of the rolls. Mix together cinnamon and sugar and sprinkle over the top of the rolls and begin the process to roll it into a roll. Slice the roll every 1/4 to 1/2 inch and lay on cookie sheet or cake pan that has been lightly sprayed with cooking spray. Bake at 350 degrees until they are done. Mix together some powdered sugar and milk and drizzle over the top of the rolls.

See you next week.

Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.