2 potatoes per person (diced)
3 slices of White American cheese per person
Put diced potatoes in water that barely covers them with a touch of salt. Cook until soft.
Drain half the water. Add milk to cover the potatoes. Shred the cheese and add to milk and potatoes. Add a dash of white pepper.
1 can Beef consomme
2 lbs. ground hamburger
1 bag ofEgg noodles
1 can of mushrooms (whole or slided)
1 small can of tomato paste
1 can of mushroom soup
8 oz sour cream
Brown the meat. Strain it. Boil the noodles, drain. Add consomme, cream of mushroom soup, tomato paste, parsley and mushrooms to meat. Let simmer, stir occasionally, for ½ hour. Add scoop of mixture to sour cream to warm it. then add sour cream to mixture. Simmer 10 minutes, stirring constantly. Add noodles. Serve hot.
Broccoli Chicken and Rice
Make 1.5 cups of white rice.
2 cans of cream of broccoli soup
1.5 lbs. chicken breasts, cut up
Brown chicken. Add in cream of broccoli soup and 1 can full of milk on low, till well mixed. Serve over rice.
Chicken Pot Pie
Whole cooked chicken, cleaned from the bones and shredded.
4 cup flour
3/4 tsp salt
Mix these two together, then cut in: 1/4 cup shortening, (can be done by hand, squishing it together, or a pastry cutter). Scramble 2 eggs in a bowl & add 1/2 cup of water. Pour this part over the dough and stir in till mixed. It will be VERY thick and dry. You will probably have to knead it with your hands. Split it into two pieces to roll it on a floured surface. Roll as thin as you can. Cut into squares w/ a pizza wheel. Drop into boiling broth at different places, a few at a time. Stir & dunk them down before you add more, not letting them touch as you add. You may have to add more hot liquid, don’t add cold liquid. When done, put heat on low, put lid on and let simmer for at least a half hr.
Cook carrots, celery, onion, & potatoes. Parsley too!! Add in boullion with the chicken. Let simmer for 10 minutes then serve.
Buffalo Chicken Mac & Cheese
1lb elbow pasta
3 boneless, skinless chicken breasts, cooked and cubed
1 tbsp flour
4-6 tbsp butter
1 ½ cups milk
1 oz. grated monterrey jack cheese
3 oz mozzarella
½ cup sharply shredded cheddar cheese
½ cup buffalo wing sauce
2/3 cup panko bread crumbs
Cook pasta according to package directions, drain, and return to pot. While the pasta is cooking, heat saucepan over medium heat and add the butter. Add the flour once the butter is melted and bubbly. Whisk together to create a little roux and then cook for about 1-2 minutes until it starts to get a little golden in color. Add in the milk and turn the heat down to low. Stir until the milk thickens and add in the cheeses. Stir until the mixture is smooth. Add the wing sauce.
Grease a 9x13 baking dish and add the pasta and cubed chicken. Mix well so that the chicken is throughout the pasta. Pour cheese sauce on top and make sure everything is evenly coated. Sprinkle with bread crumbs and extra cheese. Bake for 25 minutes at 375F.