Description:
Ingredients:
1 whole chicken
1-2 cans cream of chicken soup
1/2 c. frozen peas
1 lb. egg noodles or homemade noodles
Salt and pepper to taste
Directions:
Trim off skin from whole chicken and remove kidneys, gizzard and neck. Place in large pot and fill with water until 2 in. from top. Season water with salt, pepper and onion powder. Simmer until done and tender (at least an hour). Remove chicken onto plate. Strain any yuckies in water. Add more water and heat to boiling. Add noodles and cook until tender. Add frozen peas. In small bowl add cream of chicken soup and some water and wisk until smooth. Stir into big pot of soup until smooth. In the meantime, remove meat from bone and break into pieces. Place in soup last. Heat through and serve.
Canned chicken or cooked chicken breasts can be used instead of a whole chicken to make the recipe faster. Homemade noodles are fantastic in this recipe, but once again, they take longer.
Sunday, November 4, 2007
Creamy Chili
Ingredients:
1 lb hamburger (ground beef)
1 large chopped onion
28 or 32 oz can whole tomatoes, cut up and drained
2 cups tomato juice
2 cans chili beans (15 oz. each)
1 package taco seasoning mix
1 can cream of chicken mushroom soup
1 can cream of cheddar cheese soup
3 cups milk
1 tsp chili powder
Method
Fry the hamburger with the onion in a 4- or 5-qt. pan; drain off fat.
Add all other ingredents. Bring to boil and then turn to low; cover and cook for 1 hour.
Notes: You can also mix in 3 cups of cooked macaroni to have another delicious meal idea.
--Amber Meadows
1 lb hamburger (ground beef)
1 large chopped onion
28 or 32 oz can whole tomatoes, cut up and drained
2 cups tomato juice
2 cans chili beans (15 oz. each)
1 package taco seasoning mix
1 can cream of chicken mushroom soup
1 can cream of cheddar cheese soup
3 cups milk
1 tsp chili powder
Method
Fry the hamburger with the onion in a 4- or 5-qt. pan; drain off fat.
Add all other ingredents. Bring to boil and then turn to low; cover and cook for 1 hour.
Notes: You can also mix in 3 cups of cooked macaroni to have another delicious meal idea.
--Amber Meadows
Spinach Salad
1 cup chopped apple
3/4 cup pecans
1/2 cup chopped dried cranberries
10 oz fresh baby spinach
Combine all salad ingredients and toss well.
Dressing
1/3 cup basalmic vinegar
1tbsp sugar
2 tbsp cranberry juice
1tsp dijon mustard
1/4 tsp salt and pepper(each)
2tbsp sour cream
Combine first five ingredients and bring to a boil over medium heat. Cook 1 minute.Remove from heat and stir in sour cream. Drizzle warm dressing over spinach salad. Toss well. Sprinke with bacon if desired.
3/4 cup pecans
1/2 cup chopped dried cranberries
10 oz fresh baby spinach
Combine all salad ingredients and toss well.
Dressing
1/3 cup basalmic vinegar
1tbsp sugar
2 tbsp cranberry juice
1tsp dijon mustard
1/4 tsp salt and pepper(each)
2tbsp sour cream
Combine first five ingredients and bring to a boil over medium heat. Cook 1 minute.Remove from heat and stir in sour cream. Drizzle warm dressing over spinach salad. Toss well. Sprinke with bacon if desired.
Spinach Tomato Tortellini
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
Ingredients:
1 (16 ounce) package cheese tortellini1
(14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil. Add the tortellini, and cook untiltender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt,pepper, basil and garlic in a large saucepan over medium heat. Cook and stiruntil the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir thismixture into the saucepan along with the Parmesan cheese. Heat through, thenreduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepanwith the sauce. Stir to coat, and serve.
--Amber Meadows
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
Ingredients:
1 (16 ounce) package cheese tortellini1
(14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil. Add the tortellini, and cook untiltender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt,pepper, basil and garlic in a large saucepan over medium heat. Cook and stiruntil the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir thismixture into the saucepan along with the Parmesan cheese. Heat through, thenreduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepanwith the sauce. Stir to coat, and serve.
--Amber Meadows
Subscribe to:
Posts (Atom)