The Daily Item, Sunbury, PA

Recipe Box

February 6, 2014

Soup for February Chill


Susquehanna Valley — In a Dutch oven, saute the onion, green pepper and green onions in oil for 5 to 6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce.

Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Serves 12 to 14.

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

Best Broccoli Soup

2 cups water

4 cups chopped fresh broccoli (about 1-1/2 pounds)

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped onion

6 tablespoons butter, cubed

6 tablespoons all-purpose flour

3 cups chicken broth

2 cups 2 percent milk

1 tablespoon minced fresh parsley

1 teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon salt

In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2 to 3 minutes or until crisp-tender. Drain; set vegetables aside.

In the same pot, saute the onion in butter until tender. Stir in the flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.

Stir in the reserved vegetables and remaining ingredients. Reduce the heat; cook for 15 minutes or until vegetables are tender, stirring occasionally. Makes 6 to 8 servings (2 quarts).

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

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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.



    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


    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