I used 2 frozen chicken breasts and two chicken bouillon cubes, which cut down on the cooking time.
INGREDIENTS:
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
DIRECTIONS:
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).
Old-Fashioned Chicken Noodle Soup
Rosemary Pork Tenderloin
Even though this recipe calls for pork tenderloin, I used boneless pork chops and it turned out GREAT!
INGREDIENTS:
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
DIRECTIONS:
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
INGREDIENTS:
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
DIRECTIONS:
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
INGREDIENTS:
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
DIRECTIONS:
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.
English Pastry
Ingredients for short crust pastry:
4 cups flour
1 cup either margarine or butter or a combination of these
pinch of salt
cold water to mix
DIRECTIONS:
Rub the butter or margarine into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.
Ingredients for filling
3/4 lb beef, not stewing beef
raw potato
raw swede (also known as rutabaga or yellow/swedish turnip)
small onion
salt and pepper
a walnut sized piece of butter
DIRECTIONS:
Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles. Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef. Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process. Sprinkle sparingly with salt and pepper then add a small bit of the butter. Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge. This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape. Bake in a hot oven 420 F for about 20 minutes then reduce temperature to 320 F for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.
Spinach Artichoke Dip
INGREDIENTS:
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
DIRECTIONS:
Preheat oven to 350 degrees F.Combine ingredients thoroughly in a bowl and spread mixture into a medium baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.
NOTE:
I usually put all the ingredients in a crockpot and let it melt together before it is served stirring often.
Red Lobster Biscuits
INGREDIENTS:
2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt
DIRECTIONS:
Mix Bisquick, milk and cheddar until a soft ball forms. Beat
vigorously for 30 seconds. Drop by balls onto an ungreased
baking sheet and bake at 450 degrees for 8 to 10 minutes.
Mix butter and garlic and brush on rolls while still on the
pan and hot.