Broccoli Cheese Soup (Yum!) 2 lbs chopped broccoli (frozen or fresh) 3 small potatoes 6 chicken boullion cubes 3 c. water 1 small onion 1/2 c. butter 3/4 c. flour 1 1/2 tsp. dry mustard (I have used regular mustard before when I didn't have dry) 1/4 tsp. pepper 3 c. milk 1 can cream of mushroom soup 2 1/4 c. grated cheese
Boil water, boullion cubes, cut up potatoes, chopped broccoli and chopped onion. Melt butter and add flour in a separate pan. Add mustard and pepper to flour mixture. Add milk. Pour flour mixture into the big pot. Add cream of mushroom soup and cheese. Thin with milk as needed.
Beef Stew 1-2 lbs. meat (I buy whatever is cheapest and cut it up) Mix 1/2 c. flour, 1 Tbsp. salt, 1/4 tsp. pepper, 1/2 tsp. paprika, onion powder, garlic powder in bag. Shake the meat in bag to cover. Brown meat in 3 Tbsp. oil. (Dump all flour in with meat) Add 4c. boiling water,(scrape the bottome of pan so the spices come out in the water) 1 tsp. worcestershire sauce, 1-2 bay leaves, 6 carrots, 4 potatoes, onions. (Sometimes I add peas or celery.) Simmer for 2 hours covered. Sometimes I will add some barley towards the end. Check the liquid level if you want it more soupy than stewy. And season to taste. Of course homemade rolls are a must with this.
Ingredients: ¼ pound sausage 2 cups boneless chicken, diced oil or butter ½ cup onion, chopped 2-4 cloves garlic ¼ cup celery, chopped ¼ cup green pepper, chopped 1 14½ -ounce can diced tomatoes 1½ cups chicken broth 1 teaspoon dried basil or thyme, crushed ½ teaspoon salt ¼ teaspoon pepper 1 bay leaf ¼ to ½ teaspoon Tabasco (or any other Louisiana-style hot pepper sauce) – optional Cooked white rice
Instructions: Cook the sausage thoroughly in a skillet. Drain the fat. Remove the sausage and keep it warm.
In the same skillet, add oil and brown the diced chicken. I sometimes use a portion of the fat from cooking the sausage to add flavor to the chicken, but this isn’t necessary. Remove the chicken and keep it warm.
In a saucepan, heat 1 to 1½ tablespoons of oil or butter. Cook the garlic, onion, celery and green pepper until tender. Stir in the sausage, undrained tomatoes, chicken broth, basil or thyme, salt, pepper, Tabasco sauce and bay leaf.
Bring to a boil. Reduce heat and simmer, covered, for twenty minutes. Add the chicken and simmer ‘till heated through. Discard bay leaf.
Serve over cooked rice. Or, alternatively, serve it gumbo style: ladle jambalaya into bowls, then place a scoop of rice into the center of the jambalaya.
Notes: Traditional jambalaya recipes use andouille sausage, a smoked sausage similar to kielbasa except spicier. My recipe uses bulk Italian or country-style sausage instead. If you substitute andouille or kielbasa, slice it into rounds and add it as you add the tomatoes.
Jambalaya is a traditional Cajun dish, so it is supposed to be quite spicy. I like it that way, but the kids in our house do not, so this recipe will end up pretty mild, especially if you leave out the Tabasco sauce. If I were cooking it for myself, I would use even more spice than this recipe calls for.
Most jambalaya recipes have you add uncooked rice at the same time you add tomatoes and simmer until the rice is cooked. I find this makes it somewhat difficult to get a consistent result. Cooking the rice separately and serving it with the jambalaya makes it much easier to manage a good result time after time.
my kids don't go for the soup thing unless there is breadsticks this is my fav recipe.
1 cube of butter melted in pan (I usually do while the oven heats) 1 1/2 cup warm water 1 TBS yeast 2 TBS sugar 1 tsp salt 3 1/2 cups of flour
dissolve yeast and sugar in water add salt and flour mix until smooth and you can handle it a bit. roll it out to a ractangle cut 1/2 in strips, twist strips then put in the pan with butter. Sprinkle with parm cheese, let raise 15 min. Bake @ 400 for 15 min
(Paula Deans son, food network) This is great Chili.
1 lb. Ground Beef & Sausage (browned & drained) 1 Med. Onion diced 1 Small Green Pepper diced 2 Cups Chopped Celery 2 Cans diced tomatoes 1 Can whole peeled tomatoes 1 Can Chili Beans 1 Can Black Beans 1 Can Kidney Beans 1 Pkg. Chili Seasoning Mix 2 Tbsp. Chili Powder 1 Tsp. Cumin
Brown the meats in a skillet and set aside. Spray pot with nonstick spray. Add Onion, Green Pepper, and Celery & Saute briefly. Stir in the diced & whole Tomatoes. Add Cumin & Chili Powder to taste & cook for about 8 minutes or until the vegetables are tender. Add the beans, browned meat, & Chili Seasoning. Partially cover and let simmer for 4 hours.
Serve with Cheddar cheese, Sour cream, and Green Onions.
*1 can chicken or leftover chicken cubed or 4 chicken breasts *1/2 onion chopped *2 stalks celery chopped *3 carrots peeled and chopped *5 potatoes peeled and cut into chunks *water to cover all ingredients above *salt and pepper to taste *1 tsp. dried parsley *1-2 tsp. dried basil
saute onions and celery in olive oil or whatever you prefer. cook and chunk chicken add all other ingredients and cook until vegs are tender.
Make dumplings (use mix or...) *3 T shortening *1 1/2 cups four *2 tsp. baking powder *3/4 tsp. salt *3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls into boiling soup. Cook uncovered 10 mins. then cover and cook 10 minutes longer. makes about 10 dumplings.
Broccoli Cheese Soup (Yum!)
ReplyDelete2 lbs chopped broccoli (frozen or fresh)
3 small potatoes
6 chicken boullion cubes
3 c. water
1 small onion
1/2 c. butter
3/4 c. flour
1 1/2 tsp. dry mustard (I have used regular mustard before when I didn't have dry)
1/4 tsp. pepper
3 c. milk
1 can cream of mushroom soup
2 1/4 c. grated cheese
Boil water, boullion cubes, cut up potatoes, chopped broccoli and chopped onion. Melt butter and add flour in a separate pan. Add mustard and pepper to flour mixture. Add milk. Pour flour mixture into the big pot. Add cream of mushroom soup and cheese. Thin with milk as needed.
Beef Stew
ReplyDelete1-2 lbs. meat (I buy whatever is cheapest and cut it up)
Mix 1/2 c. flour, 1 Tbsp. salt, 1/4 tsp. pepper, 1/2 tsp. paprika, onion powder, garlic powder in bag. Shake the meat in bag to cover. Brown meat in 3 Tbsp. oil. (Dump all flour in with meat) Add 4c. boiling water,(scrape the bottome of pan so the spices come out in the water) 1 tsp. worcestershire sauce, 1-2 bay leaves, 6 carrots, 4 potatoes, onions. (Sometimes I add peas or celery.) Simmer for 2 hours covered. Sometimes I will add some barley towards the end. Check the liquid level if you want it more soupy than stewy. And season to taste. Of course homemade rolls are a must with this.
Chicken Jambalaya.
ReplyDeleteIngredients:
¼ pound sausage
2 cups boneless chicken, diced
oil or butter
½ cup onion, chopped
2-4 cloves garlic
¼ cup celery, chopped
¼ cup green pepper, chopped
1 14½ -ounce can diced tomatoes
1½ cups chicken broth
1 teaspoon dried basil or thyme, crushed
½ teaspoon salt
¼ teaspoon pepper
1 bay leaf
¼ to ½ teaspoon Tabasco (or any other Louisiana-style hot pepper sauce) – optional
Cooked white rice
Instructions:
Cook the sausage thoroughly in a skillet. Drain the fat. Remove the sausage and keep it warm.
In the same skillet, add oil and brown the diced chicken. I sometimes use a portion of the fat from cooking the sausage to add flavor to the chicken, but this isn’t necessary. Remove the chicken and keep it warm.
In a saucepan, heat 1 to 1½ tablespoons of oil or butter. Cook the garlic, onion, celery and green pepper until tender. Stir in the sausage, undrained tomatoes, chicken broth, basil or thyme, salt, pepper, Tabasco sauce and bay leaf.
Bring to a boil. Reduce heat and simmer, covered, for twenty minutes. Add the chicken and simmer ‘till heated through. Discard bay leaf.
Serve over cooked rice. Or, alternatively, serve it gumbo style: ladle jambalaya into bowls, then place a scoop of rice into the center of the jambalaya.
Notes:
Traditional jambalaya recipes use andouille sausage, a smoked sausage similar to kielbasa except spicier. My recipe uses bulk Italian or country-style sausage instead. If you substitute andouille or kielbasa, slice it into rounds and add it as you add the tomatoes.
Jambalaya is a traditional Cajun dish, so it is supposed to be quite spicy. I like it that way, but the kids in our house do not, so this recipe will end up pretty mild, especially if you leave out the Tabasco sauce. If I were cooking it for myself, I would use even more spice than this recipe calls for.
Most jambalaya recipes have you add uncooked rice at the same time you add tomatoes and simmer until the rice is cooked. I find this makes it somewhat difficult to get a consistent result. Cooking the rice separately and serving it with the jambalaya makes it much easier to manage a good result time after time.
This recipe serves four; we usually double it.
This is Jeannette Sunderland's recipe...but I love to make it in the fall!
ReplyDeleteapple crisp
6 c. apples - sliced
1 T Lemon Juice
1 T Water
Mix well and place in an 8" square pan
Mix together:
1/3 C. butter
1/2 C. Oats
1/2 C. Flour
3/4 C. Brown Sugar
1 tsp. Cinnamon
Mix well, pat on top of apples
Bake at 350 for 40 minutes.
my kids don't go for the soup thing unless there is breadsticks this is my fav recipe.
ReplyDelete1 cube of butter melted in pan (I usually do while the oven heats)
1 1/2 cup warm water
1 TBS yeast
2 TBS sugar
1 tsp salt
3 1/2 cups of flour
dissolve yeast and sugar in water add salt and flour mix until smooth and you can handle it a bit. roll it out to a ractangle cut 1/2 in strips, twist strips then put in the pan with butter. Sprinkle with parm cheese, let raise 15 min. Bake @ 400 for 15 min
Jamie's 3 Bean Chili
ReplyDelete(Paula Deans son, food network) This is great Chili.
1 lb. Ground Beef & Sausage (browned & drained)
1 Med. Onion diced
1 Small Green Pepper diced
2 Cups Chopped Celery
2 Cans diced tomatoes
1 Can whole peeled tomatoes
1 Can Chili Beans
1 Can Black Beans
1 Can Kidney Beans
1 Pkg. Chili Seasoning Mix
2 Tbsp. Chili Powder
1 Tsp. Cumin
Brown the meats in a skillet and set aside.
Spray pot with nonstick spray. Add Onion,
Green Pepper, and Celery & Saute briefly.
Stir in the diced & whole Tomatoes. Add
Cumin & Chili Powder to taste & cook for
about 8 minutes or until the vegetables are
tender. Add the beans, browned meat, & Chili
Seasoning. Partially cover and let simmer for
4 hours.
Serve with Cheddar cheese, Sour cream, and Green Onions.
Chicken and Dumplings
ReplyDelete*1 can chicken or leftover chicken cubed or 4 chicken breasts
*1/2 onion chopped
*2 stalks celery chopped
*3 carrots peeled and chopped
*5 potatoes peeled and cut into chunks
*water to cover all ingredients above
*salt and pepper to taste
*1 tsp. dried parsley
*1-2 tsp. dried basil
saute onions and celery in olive oil or whatever you prefer.
cook and chunk chicken
add all other ingredients and cook until vegs are tender.
Make dumplings (use mix or...)
*3 T shortening
*1 1/2 cups four
*2 tsp. baking powder
*3/4 tsp. salt
*3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls into boiling soup. Cook uncovered 10 mins. then cover and cook 10 minutes longer. makes about 10 dumplings.