Old-Fashioned Chicken Noodle Soup

I used 2 frozen chicken breasts and two chicken bouillon cubes, which cut down on the cooking time.

1 4-5 pound stewing chicken, cut up
12 C water
1/2 C chopped Onion (1 medium)
2 t salt
1/4 t black pepper
1 bay leaf
1 1/2 C dried medium noodles (I use rotini noodles)
1 C chopped carrots (2 medium)
1 C chopped celery (2 stalks)
2 T parsley
4 chicken bouillon cubes


In a large pot combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until chicken in tender.

Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.

Bring broth to boiling. Stir in chicken, bouillon cubes, carrots and celery. Simmer, covered, about 5-7 minutes or until veggies are tender but still firm. Stir in noodles and parsley; heat through until noodles are firm, but cooked (5-7 minutes).

Rosemary Pork Tenderloin

Even though this recipe calls for pork tenderloin, I used boneless pork chops and it turned out GREAT!

3 pounds pork tenderloin
1/4 C olive oil
3 Garlic cloves, chopped
1/2 t thyme
1/2 T rosemary
1 T salt
2 T pepper


Mix ingredients together and let pork marinate for at least one hour. Place pork in baking dish and add whole baby carrots, cubed red potatoes, and chopped onion. Bake at 350 degrees F for about 1 hour.

Sweet and Sour Chicken

3 lbs chicken
1 t garlic salt
1/2 t black pepper
1 beaten egg
4-6 T cornstarch
3/4 C sugar
1/2 C vinegar
1/2 C chicken stock
3 1/2 T Ketchup
1 T soy sauce


Sprinkle chicken with garlic salt and pepper. Let stand for on hour or more. Preheat oven to 325 F. Dip chicken in beaten egg and then in cornstarch. Brown in hot oil. Place in baking dish.

Heat sugar, vinegar, chicken stock, ketchup, and soy sauce in pan mixing well. Once the sugar is dissolved pour over chicken and bake uncovered for 1 hour. Turn chicken over once or twice. Serve over rice.

Grandma's Cheese Cake

1 package lemon jello
1/4 lb (1 stick) butter or margarine
1 T powdered sugar
30 Graham crackers
1 8 oz package cream cheese
2 t vanilla
1/2 C sugar
1 C evaporated milk


Dissolve jello in 1 cup hot water. Let cool until syrupy. Melt butter and mix with powdered sugar and graham crackers. Mix well.

Cream the cream cheese, vanilla, sugar and then add to jello. Chill and whip evaporated milk. Combine with jello mixture and whip.

Line bottom of pan with cracker mixture leaving 1/4 to sprinkle on top. Pour jello mixture on crackers. Sprinkle remaining 1/4 crackers on top. Chill at least 6 hours.