The Daily Item, Sunbury, PA

Recipe Box

February 6, 2014

Soup for February Chill

(Continued)

Susquehanna Valley — Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.

Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.

Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1 to 2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

(Recipe courtesy of "Taste of Home Almost Homemade," Reiman Publications)

Zesty Vegetable Beef Soup

Broth:

8 cups water

3 pounds bone-in beef short ribs

1 large onion, quartered

2 medium carrots, quartered

2 celery ribs, quartered

8 whole allspice

2 bay leaves

1 tablespoon salt

1/2 teaspoon pepper

Soup:

4 cups V8 juice

3 celery ribs, sliced

2 medium potatoes, peeled and cubed

2 medium carrots, sliced

1 medium onion, diced

2 teaspoons Worcestershire sauce

1/2 teaspoon hot pepper sauce

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon chili powder

1 cup uncooked noodles

In a Dutch oven or stockpot, slowly bring broth ingredients to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.

Remove ribs; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. Remove meat from bones and cut into bite-size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.

Stir in noodles. Return to a boil; cook, uncovered, for 15 minutes or until the noodles are tender. Discard bay leaves. Serves 12 to 14 (3-3/4 quarts).

(Recipe courtesy of "Best Loved Recipes," Reiman Publications)

Cajun Corn Soup

1 cup chopped onion

1 cup chopped green pepper

6 green onions, sliced

1/2 cup canola oil

1/2 cup all-purpose flour

3 cups water

2 packages (16 ounces each) frozen corn

1-1/2 pounds smoked sausage, cut into 1/4-inch pieces

3 cups cubed fully cooked ham

1 can (14-1/2 ounces) Cajun-style seasoned tomatoes

2 cups chopped peeled tomatoes

1 can (6 ounces) tomato paste

1/8 teaspoon cayenne pepper or to taste

Salt to taste

Hot pepper sauce to taste

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    Top 5 Comfort Food Recipes

    Potato Soup

    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.

     

    Stroganauff

    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

    parsley leaves

    onion salt

    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

    milk

    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.

     

     

     

    Continued ...
    Feb 15, 2014 1 Photo