Chicken Noodle Soup- Hold the Soup

Trina Kroetsch's
"Chicken Noodle Soup- Hold the Soup"

 

Ingredients:

• Salt
• 1 rotisserie chicken
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 medium onion, thinly sliced
• 2-3 carrots, cut into matchsticks
• 4-5 ribs celery from the heart, cut into matchsticks
• 2 small zucchini, cut into matchsticks
• Freshly ground black pepper
• 1 pound extra-wide egg noodles
• 1 tablespoon butter
• 1/2 cup flat leaf parsley, chopped (about a handful)
• 1/2 bag frozen peas, defrosted (10 ounces)

Preparation

Bring a large pot of salted water to a boil over high heat for the egg noodles.

Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the EVOO, about two turns of the pan. Add the onion, carrots and celery to the pan and cook until the veggies begin to get tender, about 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, then cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente, according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. 

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through. 

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Cream Corn

We are not fans of canned cream corn but this one is great!

 Ingredients

• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese
• optional dash of red pepper or paprika

Directions

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Chocolate Ice Box Dessert

Chocolate Ice Box Dessert

Sometimes called Rocky Road or Mother’s Day Dessert

1/2 c butter

2 c powdered sugar

2 egg yolks

Cream and beat real well

Then add to the above

1 c chocolate syrup (Hershey’s)

2 c miniature marshmallows

Then beat 2 egg whites real stiff and fold it into the above.

 Mix in 1 tsp vanilla

 Add 1/2 c chopped nuts

Crush 20 graham cracker squares in blender and sprinkle them in a square brownie pan.  Use half of cracker crumbs on bottom of pan and the other half on the top after you put the above mixture in the pan on top of the graham crackers you have put on the bottom. 

Chill for at least three hours but overnight is even better. 

Serve with a dollop of whipped cream on top.

 

Tamale Pie

Quick Tamale Pie

1 sm package cornbread mix (or make a 6 muffin portion if using corn meal)
1/2 or 1 pound ground beef (I used 1 pound)
1/4 C chopped onion
1 (15 oz) can chili con carne (chili with meat)
1/2 or 1 cup grated cheese

Mix up cornbread mix as directed and pour evenly into bottom of a greased 9x9 baking pan. (The recipe calls for 1/2 C chopped black olives to be mixed into the batter)
Brown ground beef & onion. Drain fat & mix in can of chili con carne.
Pour meat mixture evenly over top of cornbread batter.
Top with grated cheese
Bake 350 for 20 - 30 Minutes.

Fruit Dip

Fruit Dip

Combine:
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar

Mix until smooth.

Optional Add:
1/2 bag Heath toffee chips

Refrigerate & dip to your heart's content.

Curried Chicken

Curried Chicken

 

Abt 2 lbs chicken breasts (boneless & skinless) cut up into bite size pieces 

2 large onions chopped

1 1/2 granny smith apples peeled, cored and diced

1 med red pepper seeded and thinly sliced

3 tsp mild curry powder

1 tsp paprika

salt & pepper to taste

1 1/2 cans cream of mushroom soup

1 cup whipping cream - unwhipped

2 oz butter

 

Cut onions, red pepper & apple finely.  Fry with curry powder and paprika in butter until onion is transparent - not brown.  Set aside.  Cut chicken.  Set aside.  Mix cream with mushroom soup salt & pepper. Mix all together.  You can either continue to simmer on the stove top for 2 hours in large saucepan or butter a large casserole dish and cook uncovered in ovenat 350F for 2 hours.  Serve with rice.

Tastes even better the 2nd day and freezes well! 

Indian Chicken

Johanna Aneca's Recipe

Use either boneless, skinless chicken thighs or breasts.
-salt and pepper chicken. Dip in cornstarch then in egg.
Fry until browned.

Sauce: (9x13 pan)
2 cups of sugar
1 cup vinegar
1 cup water
8 Tbsp of Ketchup
3 to 4 Tbsp of soy sauce.
2 chicken boullion
 2 tsp garlic salt
2 Tbsp cornstarch

Whisk in a pot and bring sauce to a boil on the stove.
Pour over chicken and Bake covered at 350 for 45-50 min until bubbling around the edges.