For the OASC Cooking Club, club Leaders bring all of the ingredients and recipes to the adventure, each participant takes and makes a recipe, and then everyone enjoys a delicious homemade meal together.  Favorites from cooking clubs during autumn 2006:

Leader Steph Cangin’s pick: 

Chocolate Decadence

From Cooking Club:  Just Desserts, 10/14/2006

Leader Margie Danner-Roth’s pick: 

Six Can Chicken Tortilla Soup

From Cooking Club:  South of the Border, 11/21/2006

Recipe:

1 (15 oz) can whole kernel corn, drained

1 (14.5 oz) can chicken broth

1 (14.5 oz) nacho cheese fiesta soup (or cheese soup)

1 (10 oz) can chunk chicken

1 (15 oz) black beans

1 (10 oz) diced tomatoes with green chili peppers, drained (or Rotel tomatoes with lime and cilantro)

¾ to 1 tsp cumin

Tortilla chips

Shredded Mexican cheese, if desired 

Directions:  Open all the cans and pour everything into a large saucepan or stock pot. Simmer over medium heat until the chicken is heated through, Top with shredded cheese and tortilla chips. 

Serves 6                   Ready in 20 minutes