Chicken Noodle Soup

 

Chicken Noodle Soup

shared by Cris Watson

Makes about 6 servings.

INGREDIENTS:

4 cups cooked chicken, pulled apart or cubed  (leftover baked or rotisserie chicken works great)

2 ½ cups broth from the cooked chicken (use water to make up the amount needed)

1 to 2 cubes of Chicken Bouillon *

2 medium carrots, peeled and cut into bite-size pieces

1 small onion, chopped

1 stalk celery cut into bite-size-pieces

½ to 3/4 bag of egg noodles (medium or wide, whichever you prefer)

1/4 teaspoon Pepper

1/4 teaspoon Poultry Seasoning OR McCormick's Montreal Chicken Seasoning   *

1/4 cup cornstarch for thickener OR make roux as directed below  

For thickener, you can use a mixture of cornstarch dissolved in COLD water, or make a roux with butter and flour (see instructions for roux below)

         * If using the broth from the cooked chicken or the rotisserie chicken, add everything and let it simmer together a few minutes and taste it.  If you don't have the rich chicken flavor you want, you can add some of the seasoning or bouillon to suit your taste.

NOTE: add salt carefully as the bouillon and seasoning mixtures are already salty!

DIRECTIONS: 

1. Cook noodles as the package directs, drain, and set aside.(NOTE: you can put the uncooked noodles in the soup when you add the chicken; the noodles will absorb the liquid so you will need to add about 3/4 to 1 cup more water.)

2. Put just the water in a large pot and bring it to a boil. 

3. Add the seasoning and bouillon. 

4. Reduce heat to medium and add carrots, onions, and celery.  Simmer for about 10 to 15 minutes just until the carrots start to get tender.  

5. Add the cooked chicken to the soup.

6. While the vegetables are cooking, prepare the thickener.

7. When the vegetables are just tender, slowly stir in the thickener. Whisk the thickener into boiling liquid a little bit at a time until you reach desired consistency.

8. Cook over low heat for about 7 to 10  minutes to allow the thickener to thicken the broth.

9. If the soup is too thick, you can add a little more water to get the constancy you want.

10. If you did not cook the noodles in the broth with the vegetables, add the cooked noodles to the soup when ready to serve.

This soup can be made ahead of time, cooled and put in the refrigerator.  It will thicken some when it cools.   

   To make the roux for thickening:  A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry)

Ice Cream Sandwich Cake

This dessert is So easy to make and So good to eat!

NOTE: Do NOT use whipped cream or canned whipped cream such as Redi-Whip unless you are going to serve the cake immediately! Whipped cream starts to break down within a few minutes of being warm and will NOT FREEZE!

I use only store bought whipped topping such as Cool Whip. You can use any brand, any flavor, and it can be low fat or regular. Whipped topping freezes great and this cake slices and servesbetter if it has been put in the freezer for several hours or over night.

And that makes it a great cake to make ahead of time! Enjoy! Cris

Ice Cream Sandwich Cake

shared by Tina Evans

Makes about 6 to8 slices depending on how thick you cut them

You will need:

Large Cake carrier, or suitable plate and cover

12 ice cream sandwiches (any flavor - for the cake in the photos, I used Neapolitan)

16 oz. tub of Whipped Topping

Chopped nuts for garnish (instead of or in addition to nuts, you can use sprinkles, chocolate chips, shaved chocolate or even drizzle chocolate or caramel ice cream syrup over the top and sides)

Directions:

1. In the middle of the cake carrier base, put a thin layer of whipped topping (this helps anchor the first layer of ice cream sandwiches).

2. Unwrap 3 ice cream sandwiches and lay them side by side on the whipped topping on the cake carrier base.

3. Spread a thick layer (maybe about 1/4 inch thick) of whipped topping over the 3 ice cream sandwiches.

4. Unwrap 3 more ice cream sandwiches and lay them side by side on top of the first layer of ice cream sandwiches and whipped topping.

5. Spread a thick layer of whipped topping over the 3 ice cream sandwiches.

6. Repeat the layers of unwrapped ice cream sandwiches and whipped topping until you have used up all 12 ice cream sandwiches.

7. Spread a thick layer of whipped topping on the top and sides of the cake. You can use the spatula to make peaks in the whipped topping or smooth it out - whatever you prefer.

8. Sprinkle the garnish on the cake (nuts, chocolate chips, drizzled syrup, etc.)

9. Place the cake carrier cover carefully over the cake and place in the freezer for several hours or overnight.

10. While it is not necessary, I did find that when I was ready to serve the cake, if I allowed it to sit at room temperature for about 10 minutes, it made cutting through the ice cream a little easier.

Country Style Butter Beans with Bacon and Onions

 

              shared by Cris Watson

Makes about 6 servings 

Ingredients:

½ pound of bacon (about 6 to 8 slices) 

1 small onion, chopped fine

1 26-28 oz frozen butter beans (or baby lima beans)

32 oz of Chicken Broth or Vegetable Broth (I used the unseasoned broth)

1 teaspoon salt (NOTE: the broth is usually salty, so add salt sparingly)

½ teaspoon black pepper

Directions:

1. In large pot, combine broth, salt, pepper, and butter beans and cook until the butter beans are almost done.  If the liquid cooks down before the beans are tender, add a little more WATER to the pot and continue the cooking.  Cooking time for the beans varies - check them from time to time for doneness.

2. While the beans are cooking, cook the bacon until crispy.  Drain off most of the grease but reserve enough to saute the onions. Place the bacon aside (and try not to eat it while you are cooking!)  When cool, chop into 1/2 inch pieces.

3. Return the skillet to medium heat and saute the chopped onions (usually takes 8 to 10 minutes).

4. Add the sauteed onions to the butter beans and bacon and mix in.

5. Reduce heat and continue cooking until the beans are tender.

6. Most of the liquid will cook out and that's okay.

NOTE: Turkey bacon can be substituted for regular bacon but won't produce the grease for sauteeing the onions. If using the turkey bacon, saute the onions in vegetable oil. 

Enjoy!

Free Vintage Label courtesy of Dover Clipart

Impossible Buttermilk Pie

 

We made our pie with raisins.  It was great!

Shared by Nita Brothers (a recipe from her mother, Emily Capps)

There is no pie crust. This custard-style pie that makes it's own "crust".

This is a sweet pie.  You can use only 1 to 1 1/4 cups of sugar or non-sweetner substitute (see below).

Ingredients:

1 ½ cups of sugar * SEE NOTES BELOW

1 cup buttermilk

½ cup Bisquick

1/3 cup margarine (melted)

1 teaspoon vanilla

3 eggs

Directions:

1. Grease pie pan or baking dish.

2. In large mixing bowl, mix all ingredients together just until blended.

3. Pour into pie pan or baking dish.

4. Bake at 350 degrees for 30 - 35 minutes (clean knife inserted into the center of the pie should come out clean).

5, Let cool for 10 minutes before serving.

VARIATIONS:

1. *  You can substitute the sugar for equal amounts of Equal or Splenda.

2. Before baking, sprinkle ½ cup of raisins all over the top of the mixture.  They will sink in and bake into the pie.  

* The raisins add a bit more sweetness to the mixture so you can use  just 1 1/4 cups of sugar (less if you want the pie to be less sweet).

3. Add 2/3 cup shredded coconut to mixture. 

* The coconut is usually sweet, so you can reduce the sugar to 1 cup. 

4. Before baking, sprinkle the top with ground cinnamon 

5.    Serve with or without whip topping.

Free clipart courtesy of Dover Clipart

Crock Pot Meatloaf

 

Photo shared by CE Watson

Crock Pot Meatloaf

     Shared by Cris Watson

1 ½ lb very lean ground beef (or ground turkey)

1 large egg

½ cup panko crumbs or dry bread crumbs (unseasoned)

½ cup finely chopped onion

1 cup crushed tomatoes (drained)

½ tesp crushed Basil

½ tesp salt

½ test pepper

½ tesp McCormick Montreal Chicken 

1/4 cup ketchup (optional)

Aluminum foil A LARGE ENOUGH PIECE TO LINE THE CROCK POT AND COVER AND SEAL THE MEATLOAF.

1. In large mixing bowl, beat egg.  

2. Add in all ingredients and mix well.

3. On a large piece of aluminum foil, put the meatloaf mix and shape into circle or oval that will fit into the crock pot.  

4. Spread ketchup over meatloaf mix.

5. Pull aluminum foil up over the meatloaf mixture leaving at least 1 inch of space between the top of the mixture and the foil. Carefully fold over all the edges of the foil to seal in the meatloaf mixture.

6. Put foil wrapped meatloaf into the crock pot.

7. Cook on HIGH for 3 hours.  

8. Open the top of the foil and carefully drain off excess fat or liquid from the meatloaf.

9. Leave the foil open, return the lid to the crock pot and cook about half hour while you are preparing the side dishes.  

10. The meatloaf will not have a brown top crust.  If you want the top browned, carefully lift the foil wrapped meatloaf out of the crock pot and onto a cookie sheet.  Put under the oven broiler (set on low) and carefully brown the top of the meatloaf to desired brown-ness.

11. Cool the meatloaf for about 10 minutes.  Cut into serving slices and move to a serving plate.

12. ENJOY!

Free Clipart courtesy of Dover Publishing 

Mom Evans' Oyster Stew

Photo by Cris Watson

Momma's Oyster Stew 

    Momma made this stew every Christmas Eve for the family to share when we gathered at her house. She was a great cook and loved cooking for her family. Special memories. Cris 

      NOTE: the stew must be cooked slowly over a low to low-medium heat. Higher heat can cause the milk to scorch and ruin the taste of the stew. Be patient! You will need a LARGE (at least a 10 quart) stock pot to combine and cook the stew. You will also need a spatula or wooden spoon with a long enough handle to reach the bottom of the stock pot (a metal spoon will scrape the bottom of the stock pot). Slow, steady moving of the stew while it cooks keeps it from sticking to the bottom and scorching the milk. 

Ingredients: 

3 quarts of fresh, raw, Select oysters - DO NOT DRAIN 

3 quarts of Half and Half (hold out 1 cup to dissolve the corn starch and keep it cold) 

3 sticks of unsalted butter (margarine doesn't give it the same rich flavor as butter) 

½ teaspoon sugar

1 tablespoon salt 

1 tablespoon pepper (more or less to taste) 

1/3 to ½ CUP of Old Bay Seasoning (more or less to taste) 

To thicken the broth you will need: 1/4 to 1/3 cup corn starch (depending on how thick you want the broth to be) The reserved 1 cup of cold Half & Half

Directions: 

      Cook the stew over medium-low heat. DON'T use higher heat as the milk could scorch and ruin the stew. 

1. In the stock pot over medium heat, melt the butter. 

 2. Slowly stir in 2 of the quarts Half & Half, butter, salt, pepper, sugar, and Old Bay (start with just the 1/3 cup of Old Bay; you can always add more if towards the end of the cooking if it needs more flavor). 

 3. If the milk seems to be sticking to the bottom of the pot, LOWER heat to medium-low or even low heat and slowly stir the heating liquid until all of the ingredients are well blended. 

 4. Slowly add in the oysters and the liquid one quart at a time, stirring to blend with the milk mixture. 

 5. Continue to slowly stir the stew until the oysters are cooked (the edges of the oysters will "ruffle' when they are done). 

 6. In ½ of the cup of reserved Half & Half, add 1/4 cup of cornstarch and stir until all of the cornstarch is dissolved. 

 7. SLOWLY pour the cornstarch mixture into the hot stew, stirring to blend. 

 NOTE: you do not want the stew liquid to be thin and "watery" but you don't want it to be thick like soft pudding either - but this is entirely to taste; make the broth as thin or as thick as you like it. If the 1/4 cup of cornstarch does not make the stew broth thick enough, add the remainder of the cornstarch to the ½ cup of cold milk, dissolve it completely, and slowly add to the stew. 

 8. Continue slowly stirring the stew for another 5 to 8 minutes for the cornstarch to fully cook into the broth. 

 9. It is now ready to eat! Remove from heat and put a lid on the pot to keep it warm. If you need to keep it warm for serving, reduce the heat to the lowest setting BUT stir it frequently to keep the broth from sticking to the bottom and scorching. 

10. Ladle the stew into bowls, top with Oyster cracker and enjoy!

Clipart courtesy of FreeClipart