Chicken Soup

This takes 2 days simply because it uses leftovers from the evening meal the day before.

Day one

Put 3 bone in  and WITH skin chicken breasts in slow cooker.  Add one large pat of butter to each breast under the skin.  Salt and pepper each breast.

Slice 1/2 an onion and add to cooker.

Add small bag of baby carrots

Add 1/2 Cup of water

 

Day two

Remove all meat from chicken bones.  Discard bones and skin.

Pour all liquid, onions and carrots from cooker into a large pot.

Add 1 box of prepared chicken broth (Swanson or store brand) and 2 cans Cream of Chicken soup.

Add at least 1/4 cup of celery flakes and onion flakes to taste.

Add one bouillon cube

Simmer for 4-5 hours.

Add one package of pre cooked egg noodles an hour or so before serving.

A alternative or addition to the noodles is Bisquick biscuits.

Cookies

Mom would make enough of these every Christmas so that I could take a big coffee can of them back to school.  They never lasted long.

2 sticks of oleomargarine

1 Cup unsifted powdered sugar

1/2 teaspoon of salt

ADD

1/2 Tablespoon real almond extract

1 Tablespoon real vanilla

2 Cups sifted flour

Bake at 325 for 15 to 18 minutes.  Cookies will not be brown when done.

Lentil Soup version 2

This is for Dayna…a girl after my own heart.  MORE LENTILS!!!

 

1/4 C margarine

3/4 C. chopped celery

3/4 C. chopped onion

6C water

3/4 C lentils

1 qt. tomato juice

3/4 C. barley

2 tsp. salt

1/4 tsp pepper

1/2 tsp. rosemary

1/2 tsp garlic salt

1/2 C. shredded carrots

Leftover ham, diced (optional)

 

Saute the margarine, celery and onion in a large pan.  Add water and lentils.  Cook 20 minutes.  Add tomato juice, barley, salt, pepper, rosemary and garlic salt.  Simmer 45 to 60 minutes.  Add carrots and ham and cook 5 more minutes

We got a bag of wild rice for a Christmas present so I went on a mission trying to find ways to enjoy it.

This recipe came from a cookbook published by a local church

 

6T of butter

3T chopped onion

1/3 C flour

4C Chicken broth

2C cooked wild rice

1/4 C finely grated carrots

3T chopped pecans

1/4 t white pepper

1C 2% milk

Saute onion in butter.  Blend in flour.  Gradually add broth and boil one minute.

Add cooked rice, carrots, nuts and pepper.

Blend in milk.

Boil again, then turn down and simmer for 1/2 hour or so.  It’ll get thicker as it simmers

Nice chicken main dish

This one is good. Tastes a lot like BBQ sauce and goes really good with rice.

I used bone in chicken breasts. Again. Just don’t like the boneless skinless things. This time though, I DID remove the skin.

Mix together:
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1 tsp. pepper
Bread crumbs …I used about a cup but there were a lot left over.
Use 2 bone in chicken breasts
Dip chicken breasts into mixed ingredients, then dip into bread crumbs. Bake in greased baking dish, uncovered, for 1 hour at 350 degrees.

Anna’s Favorite-cheese potatoes

I work with a sweet girl who’s addicted to these things.

6 big potatoes, peeled and chopped into cubes
1 can cream of chicken soup
1/2 C sour cream
4 oz (1/2 package) cream cheese
1/4 cup chopped green onions
1/4 cup half and half
2T parsley
3T garlic flakes
1 t salt
1/2 t pepper
3C grated sharp cheddar cheese

Cook potatoes until tender.  Mix soup, sour cream and cream cheese
Stir in cheese, onions, half and half, garlic, salt and pepper
Stir in potatoes
put in 2 qt. baking dish
Bake at 350 for 25-30 minutes

Goodbye Cecil Gonzales

This isn’t food.  It’s more important.

A lot of people are missing their best friend today. A dancing, shining light. Circus will miss him, Ice shows will miss him, the world will miss him.

Love you Cecil
———————————————————-

Do it because you can. Do it because you are who you are. Do it because someone should. Do it because, one day at a time, the calendar of life is running out. Do it because you will otherwise always regret it. Do it because no one but you, and nothing but your fear, are standing in the way. Just be sure to do it, before you cannot

Potato-Ham Scallop

This one is really good and really filling.  The only thing you’ve  got

to watch is the salt.  You have to tweak it depending how salty the ham is, so take a bite and test it before you start.

2 cups cubed fully cooked ham
6-8 potatoes peeled and sliced thin (about 4 cups)
1/4 cup fine chopped onion
1/3 cup flour
2 cups milk
3 Tablespoons of fine dry bread crumbs

Place 1/2 the ham in a 1-3/4 to 2 qt casserole dish. Cover with 1/2 the potatoes and half the onion. Spread 1/2 the flour over: season with salt and pepper. Repeat layering ham, potatoes and onion. Season with additional salt and pepper. Spread remaining flour on top. Pour milk over all of it.

Bake covered at 350 until potatoes are nearly tender. 1 hour to 1-1/4 hour. Uncover and sprinkle bread crumbs and top. Bake 15 min. more
Makes 4-6 servings

Tuna Casserole

Ok….this is cheating.  The same recipe was in a cookbook I have PLUS online so I just copied the online one for here.  Lazy?  Sometimes.

Ingredients

• 2 little 5 oz cans tuna
• 1 little can peas
• ½ cup milk
• snack size bag of plain potato chips
• 4 oz. (about 2- ½ cups) egg noodles
• 1 can (10.75 oz.) Cream of Mushroom soup
• ¼ tsp. garlic powder
• 1 tsp. dried thyme (optional)

Directions

1. Preheat oven to 375°F.
2. Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
3. In a separate bowl, mix together soup, milk and garlic powder.  Stir in noodles, peas, tuna and thyme.
4. Transfer to a 1-½ quart casserole.  Bake 15 minutes; top with chips. Continue baking 5 – 10 minutes or until heated through.

Tips

You can put a little grated cheese on top when you add the chips if you want to change it. I used crumbled feta last time and that was pretty good

Chile

People think this recipe is really weird until they eat it. Then “It’s all good” as Jay would say. It isn’t hot, it isn’t real spicy. It WILL fill you up

2 big cans (15 oz. size)of red kidney beans. No matter if they’re dark red or light red
1# of ground beef
2 cans of tomato soup
1 med onion chopped really fine
1 teaspoon of chile powder

Brown the meat and drain it if you feel the need.
Add the rest. Simmer it for an hour or so stirring frequently.

This freezes well and tastes better the second and 3rd day.