This is one of our family favorites and turmeric is so good for you!

4 chicken breast
( 28oz) Cans whole or diced tomatoes
garlic cloves
1/2 tsp salt
med green bell peppers ( sliced)
lrge Onion
2 tsp paprika
1/2 cup cilantro
3 1/2 cups water ( I use chicken broth, sometimes 1/2 and 1/2)
1/2 tsp salt
2 Tbl extra-virgin Olive oil
1/2 tsp ground turmeric
2 cups basmati rice ( I don\’t know where to get his so we use just plain white rice)

1. Place chicken  in large pot, crush tomatoes a little bit and pour over chicken. Add garlic and salt. Bring to boil, reduce heat and simmer partially covered until chicken is tender, about 50 min. Stirring occasionally. Add small amount of water if gets too thick. Add peppers, onion and paprika. Return to simmer uncovered til onion is tender, and sauce is a little thickened. Add cilantro last. Rice combine water, salt, olive oil and turmeric in large sauce plan ( I use rice cooker ) Bring to boil stir in rice and return to boil and reduce heat. Cover tightly and simmer about 15 minutes. or until liquid is absorbed. Fluff with fork before serving. We serve the sauce over the rice.. Enjoy!

(This is modified from Chris ‘s Pueblo Green Chili Sauce)
Ingredients
1/4 cup vegetable oil or olive Oil
8-10 large roasted green chilies, skins removed, sliced small (we buy these in the fall fresh roasted or grow them in the garden)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper ( opt)
1/2 teaspoon curry powder ( opt)
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or dried cilantro
1 teaspoon cayenne pepper ( opt)
1/2 teaspoon crushed red pepper flakes ( opt)
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1-2 lb pork (diced or ground) non the opt ‘s if you don ‘t want it too hot, we leave these out, Joshua is our too hot tester

Directions . In large stainless kettle, brown pork in bacon fat or vegetable oil.\n2. (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink. Add diced onion and garlic, cook till soft. Add flour and stir, browning flour as you would a roux (rue). Add some of your water if flour is too thick, keep stirring till it bubbles. Add chicken broth. Add the rest of the ingredients and bring to a bubble, then turn heat to low. Cook uncovered for 2-3 hours, stirring occasionally. If your chile is too thin, add more flour. If your chile is too thick, add more chicken broth. Taste often and add more spices or peppers to your liking! If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile ‘s into a blender and puree them! Serve with Flour Tortillas to dip, or scoop

I got this recipe from our newspaper and it is from Argo Starch, this is very easy and very tasty, great for taking to potlucks!
Ingred.
paper Baking cup
gingersnap cookies
12 oz Cream cheese ( softened )
3/4 c Sugar\n1 T corn starch
1t Pumpkin Pie Spice ( I made my own )
2 eggs
1 c Canned pumpkin
1/3 c corn syrup
Place paper cups in muffin pans, and put one cookie in the bottom of each cup Beat cream cheese, sugar, corn starch, & spices with mixer til well blended. Add eggs, mix well. Add pumpkin and syrup last and beat for one minute. Pour filling into cups, dividing evenly. Bake in preheated oven for 30-35 minutes until just set. Chill one hour. We put a spoonful or whipped cream on top of each just before serving. Enjoy