This recipe calls for a little of this and a little of that. It's always a crowd pleaser for kids and adults alike. Serve with warm rolls.
Saute about 1/2 of a chopped onion, about 1 clove of garlic and a generous handful of chopped celery in olive oil, pepper, and some celery seed. Add chicken stock (just eyeball it - I usually use about six cups) and raw chicken chunks. Bring to boil and then lower to simmer. I usually let it simmer for an hour or two to really infuse the broth with all the flavors. Add a package of frozen veggies (use any variety your family likes). About 10 minutes before serving, bring broth back to boil and add egg noodles (I use an entire 16 oz. package). Cook as directed, usually for about 8-10 minutes or so and then bring back down to a simmer to keep warm and serve. Enjoy!!!
NOTE: you may need to add more chicken stock since the noodles may absorb some of it.
Sunday, November 1, 2009
Thursday, September 10, 2009
Apple Loaf
2 cups sugar
1 cup butter
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons cinnamon
3 eggs, beaten
2 cups apples, diced
3 cups flour
1/8 teaspoon salt
Cinnamon-sugar mixture
Preheat oven to 350 degrees. Mix sugar, butter, and eggs. Add vanilla, baking soda, cinnamon, flour, and salt to egg mixture and blend well. Stir in diced apples. Pour mixture into well-greased loaf pans. (The original recipe says it makes two big loaves, but in my kitchen where the cooks sometimes lick a spoonful of batter since we use pasteurized eggs to bake, it makes one big loaf and one to two mini loaves.) Sprinkle loaves with cinnamon-sugar mixture. Bake big loaf for about an hour; smaller loaves take about half the time.
1 cup butter
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons cinnamon
3 eggs, beaten
2 cups apples, diced
3 cups flour
1/8 teaspoon salt
Cinnamon-sugar mixture
Preheat oven to 350 degrees. Mix sugar, butter, and eggs. Add vanilla, baking soda, cinnamon, flour, and salt to egg mixture and blend well. Stir in diced apples. Pour mixture into well-greased loaf pans. (The original recipe says it makes two big loaves, but in my kitchen where the cooks sometimes lick a spoonful of batter since we use pasteurized eggs to bake, it makes one big loaf and one to two mini loaves.) Sprinkle loaves with cinnamon-sugar mixture. Bake big loaf for about an hour; smaller loaves take about half the time.
Thursday, January 15, 2009
Avocado Dressing
Ingredients:
2 ripe avocados
Juice of one lime
1 clove garlic, crushed
1 teaspoon salt
2 tablespoons red wine vinegar
A generous sprinkling of low-sodium soy sauce
1/3 cup extra-virgin olive oil
2 teaspoons Tabasco hot sauce
Place the first six ingredients in a food processor, and turn it on. While the blade is spinning, stream in the extra-virgin olive oil and add the hot sauce. Stop processor, taste dressing and adjust seasonings as needed.
The dressing goes well on spinach or romaine. I serve it over a bed of greens, a sliced hard-boiled egg, and shredded cheddar. It's also delicious on a cobb salad.
*Adapted from Rachael Ray.
2 ripe avocados
Juice of one lime
1 clove garlic, crushed
1 teaspoon salt
2 tablespoons red wine vinegar
A generous sprinkling of low-sodium soy sauce
1/3 cup extra-virgin olive oil
2 teaspoons Tabasco hot sauce
Place the first six ingredients in a food processor, and turn it on. While the blade is spinning, stream in the extra-virgin olive oil and add the hot sauce. Stop processor, taste dressing and adjust seasonings as needed.
The dressing goes well on spinach or romaine. I serve it over a bed of greens, a sliced hard-boiled egg, and shredded cheddar. It's also delicious on a cobb salad.
*Adapted from Rachael Ray.
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