CAULIFLOWER FRITTERS

1 large head cauliflower, trimmed and chopped
1/2 cup flour
1 large egg, beaten

Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side.

OLIVE CHEESE BREAD

1 loaf French bread
1 6 oz can black olives, roughly chopped
1 6 oz jar green olives, roughly chopped
2 green onions, chopped
1 stick butter
1/2 cup mayonnaise,
1/4 pound Monterey Jack Cheese

Combine olives, green onions, butter, mayonnaise and cheese. Slice French bread lengthwise. Spread the mixture evenly onto both halves of the bread. Place the loaves on a cookie sheet and bake 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown. Slice to serve. Tastes great with tomato soup.

CHICKEN TORTILLA SOUP

From Brenda Funderburk

2 jalapenos
1 whole chicken (you can go the easy route and use a rotisserie chicken)
1 diced onion
1 diced green bell pepper
2 packets of mild taco seasoning
2 teaspoons cumin
½ minced garlic clove
2 cans of Rotell™ tomatoes
1 large can of stewed tomatoes
1 bunch cilantro (some for garnish)
5 limes (some for garnish)
Sour cream (for garnish)
Grated Cheese (for garnish)
Tortilla Chips (for garnish)

Prepare chicken, place in large pot. Cover with water, add 2 whole jalapenos and boil for 1 hour. Remove chicken and jalapeno, set aside. Strain with a colander twice, reserve. Once chicken has cooled to handle, de-bone and de-skin the chicken, place bite-size pieces into broth. Place broth and chicken into the refrigerator until chicken fat comes to top and skim. Sauté onion, bell pepper, and one boiled jalapenos (remove seeds). Add sautéed vegetables, cumin, garlic, tomatoes, some cilantro and 1 lime. Simmer for 30 minutes. Serve with garnishes.