Broccoli Cheese Soup

Ingredients:

  • 1 onion – chopped
  • 1/2 cup margarine
  • 2 (16 ounce) packages frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (2 pound) loaf processed cheese food, cubed (Yes, Velveeta)
  • 2 cups 1/2 and 1/2 (or milk)
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch

Preparation:

  1. In a stockpot, melt butter over medium heat.
  2. Cook onion in butter until softened.
  3. Stir in broccoli, and cover with 3 cans of chicken broth.
  4. Simmer until broccoli is tender, 10 to 15 minutes.
  5. Reduce heat, and stir in cheese cubes until melted.
  6. Mix in milk and garlic powder.
  7. In a small bowl, stir cornstarch into final can of chicken broth until dissolved.
  8. Stir into soup; cook, stirring frequently, until thick.

Notes:

Our church congregation has a tradition of serving soup and grilled cheese sandwiches before our Christmas Eve service each year. This soup has been a hit at that service.

Cranberry Chicken Salad

Ingredients:

  • 1/4 cup Miracle Whip Light
  • 1/4 cup plain yogurt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoning salt
  • 3/4 cups dried cranberries
  • 1/2 cup chopped celery
  • 1 green onions, chopped
  • 1/2 apple sprinkled with lemon juice
  • 1/2 cup grapes – halved
  • 1/2 cup chopped pecans or walnuts
  • 2 cups cubed, cooked chicken meat
  • ground black pepper to taste

Preparation:

  1. In a medium bowl, mix together Miracle Whip and yogurt with paprika and seasoned salt.
  2. Blend in dried cranberries, celery, onion, apple, grapes and nuts.
  3. Add chopped chicken, and mix well
  4. Season with black pepper to taste.
  5. Chill 1 hour – or overnight.

Notes:
You can use leftover chicken, store bought rotisserie chicken or canned chicken. However, for a little extra flavor, I cook a large batch of chicken in the crock pot. I line the bottom of the crock pot with onions and then add chicken pieces (skinned) that have been sprinkled with garlic powder and poultry seasoning.

Meat Loaf

Ingredients:

  • 2 lbs ground beef (80/20 works best)
  • 1 1⁄2 cups seasoned dry stuffing cubes such as Stovetop
  • 1 teaspoon Accent seasoning
  • 1 onion – chopped
  • 2 cloves garlic – minced
  • 1 (1 1/4 ounce) package onion soup mix
  • 2 eggs
  • 1 cup catsup

Preparation:

  1. Mix all ingredients together
  2. Put in loaf pan.
  3. Add a light coat of catsup over the top
  4. Bake at 350 degrees for 1 hour.
  5. Drain excess grease from pan

Asian Spinach Salad

Ingredients:

  • 8 T olive oil (divided)
  • 3 T sugar
  • 3 T unseasoned rice vinegar
  • 3 T soy sauce
  • salt and pepper
  • 1 pkg Oriental ramen noodles, coarsely broken
  • 1/2 cup slivered almonds
  • 2 T sesame seeds
  • 1 bag (10oz) spinach leaves
  • 1 bunch green onions, chopped

Preparation:

  1. Whisk 6 T oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
  2. Heat remaining 2 T oil in heavy medium skillet over medium heat. Add ramen noodles (reserve seasoning packet for another use), almonds and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden – about 8 minutes.
  3. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to the bowl. Toss with enough dressing to coat.

Makes 6 servings
Optional – add chicken breast to salad.

Split Pea Soup for the Crock Pot

Ingredients:

  • 1 (16-oz) pkg. dried green split peas, rinsed
  • 2 cups diced ham (Aprox 3/4 pound – or a meaty hambone)
  • 4 carrots, sliced
  • 1 medium onion, chopped
  • 2 stalks celery plus leaves, chopped
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • 1 Tbsp. seasoned salt
  • 1/2 tsp. fresh pepper
  • 1-1/2 qts. water

Preparation:split-pea-soup-nutrition-facts

  1. Layer ingredients in slow cooker
  2. Pour in water, do not stir
  3. Cover and cook on high 4-5 hours or on low for 8-10 hours.
  4. Remove bay leaf.

Notes:

Makes 8 – 12 OZ Servings

The Perfect Hard Boiled Egg Recipe

Ingredients:

  • For 1-4 Eggs: 2 quarts water
  • For 12 Eggs: 3 1/2 quarts water
  • For 24 Eggs: 6 quarts water

Preparation:

  1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
  2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
  3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds – this expands the shell from the egg. Remove eggs, and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

Notes:

  1. Water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time.
  2. The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly. The system described here, developed by the Georgia Egg Board, takes a bit of fussing – but it really does produce an absolutely Perfect Hard Boiled Egg!

Exported from MasterCook
By: Julia Child, The Way to Cook

Hamburger Potato Soup Skillet

Ingredients:

  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 2 cans Campbell’s cream of potato soup
  • 1/4 c. water
  • 1/8 tsp. celery salt

Preparation:

  1. In skillet, brown beef and cook onion until tender. Drain fat.
  2. Blend in soup, water, and celery salt.
  3. Heat, stirring occasionally.
  4. Serve with fried or poached eggs, rice or noodles.
  5. Garnish with chopped chives if desired.
  6. Makes four, one cup servings.

While repairing some kitchen cupboards, I realized that I had cans that had been sitting in the cupboard for years. I surfed the internet and found this recipe in an attempt to “eat to the walls”. It’s quick, easy, and good.

Aunt Louise’s Cranberry Apple Dish

Ingredients:

  • 3 cups peeled and chopped apples
  • 1 can whole berry cranberry
  • 2 T. flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup melted margarine
  • 1/2 cup flour
  • 4 packages cinnamon or apple cinnamon instant oatmeal (do not follow oatmeal directions, just use the packages)
  • Chopped pecans

Preparation:

  1. Combine first 4 ingredients and place on bottom of greased casserole dish.
  2. Mix next four items and place on top
  3. Sprinkle on top with chopped pecans
  4. Place on top oven rack and bake for 45 min at 350 degrees.

My sister, Tanya contributed this recipe. It was from her husband’s Aunt Louise.

Catherine’s Corn Casserole

Ingredients:

  • 1 small onion
  • 1/2 stick margarine
  • 2 eggs
  • 1 can whole kernel corn – undrained
  • 1 can cream corn
  • 1 box corn bread muffin mix (8 1/2 oz)
  • 1 cup shredded cheddar cheese

Preparation:

  1. In a casserole dish melt margarine over chopped onion for two minutes in microwave.
  2. Stir in 2 eggs, corn and corn bread muffin mix.
  3. Fold in cheddar cheese.
  4. Bake uncovered in a 350 degree oven for one hour.

My sister, Tanya contributed this recipe. It was from a friend of hers in her twin club.

3-Can Pumpkin Pie

Ingredients:

  • 1 can (15 oz) pumpkin
  • 1/2 t. salt
  • 1 t. ground ginger
  • 1/2 t. cinnamon
  • 1/4 t. allspice
  • 1 cup evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, plus two yolks
  • 9-inch deep dish pie shell, baked (or two regular crust shells)

Preparation:

  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks, cook until heated through.
  3. Puree eggs and yolks in a blender. With the blender running, add pumpkin mixture a spoonful at a time. Blend to form a silky texture. Pour warm filling into pie shell(s).
  4. Bake until a thin-bladed knife inserted near the center of the pie comes out clean – about 45 minutes. Cool on a wire rack.

I found this recipe in the Sunday Parade magazine one Thanksgiving. Pam Anderson was the author.

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