Chicken Dumpling Soup

Potato Bacon Soup

Italian Wedding Soup

Italian Wedding Soup

1 lb ground turkey

5 slices of whole wheat double toasted sliced

Form Turkey into balls. Bake in the oven.

5 1/2 cups of water

3 cubes of turkey broth

1 cup white wine

2 grated carrots

2 chopped onion

1 cup orzo

1 cup of chopped spinach or fresh kale

a handfull of peppercorns ground

a handfull of salt

1/2 cup of parm. or feta cheese

Shred the carrot and put into the crockpot. Stir in orzo, salt, pepper, water, wine and chicken broth cubes. Bake the turkey meatballs. Flip the meat balls. Wash and chop the kale and stir into the pot. Add in the meatballs and stir in some parm. cheese.

Green Bean Casserole

From the Kitchen of: Jessica Brainard

Green Bean Casserole

Prep: 10 min. Bake: 30 min Makes 12 servings

2 cans Campbell’s Cream of Mushroom Soup

1 cup milk

2 tsp. soy sauce

1/4 tsp. ground black pepper

8 cups fresh cut green beans

4 Slices cooked bacon crumbled

1 can (6 oz.) French’s French Fried Onions (2 2/3 cups)

1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole dish. Cook bacon until crisp, then crumble, add into green bean mixture.

2. Bake at 350 for 25 min. or until hot. Stir.

3. Top with remaining onions. Bake for 5 min. more.

Chicken Pho Soup

CHICKEN PHO SOUP

2 Chicken breast cooked and cut up

1 pack of pho noodles

1 Portobello mushroom

1 sliced jalapeno

1 bunch green onion scallion chopped (save diced green ends for garnish)

1 liter of chicken stock

1 cup of water

Bring all to a boil and simmer 20 minutes. Garnish with sprout.

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Popeye Chicken Dumplings

From the Kitchen of: Jessica Brainard

Popeye Chicken Dumplings 

 

BROTH:

“I still can remember my Great Grandma (Myrtle Mom) standing at the kitchen counter rolling out my favorite dish Popeye. Your grandpa says its not Popeye, but rolled dumplings. Coming from Ohio this is what it is called. Myrtle Mom would make a chicken broth to cook the Popeye. When I go to make it I fry some chicken legs the night before and before I fry ( bake with cornflake mixture) cut the fat off the chicken legs and I make my own broth. Bring the fat to a boil on the stove and pour in a container and keep refrigerated over night. The extra flavor in the noodles will be noted. The next night when I go to make it I take it out and add a leftover rotisserie chicken to the broth .I added two; one at a time and remove the bones and discard. Boil the chicken for 10 minutes and bring to a simmer to retrieve the carcass. Peel meat off bones with a fork and tongs. Fish out all remaining bones. When I clean a chicken I put the back, neck, ect. and all of the fatty skin that I don’t want in a pot with water. Add onion, celery, chicken soup base, what ever you have on hand for seasoning.Cook like you would a soup. Strain into a container and put in refrigerator or freezer. I skim off the fat befor I use it. Put the frozen broth in a zip lock bag to use later. “ -Grandma Gregory

While the chicken is boiling, combine the Noodle ingredients in a bowl and refrigerate 10 min. roll out half of the dough at a time on a floured surface with a flour-dusted rolling pin.  Cut into rows with a knife.

Add chopped carrots, onion, and garlic.  Add seasoning.( Onion powder, garlic powder, salt and pepper). Add 4 cups of water. Bring to a boil again and add the dough mixture in batches pushing the cooked dumplings to the bottom and then add the rest.

My modern approach: Cook the chicken breast in oil. Chop the vegetables and add the carrots, celery onion, and garlic to the chicken on the skillet on the stove. In a large stock pot boil the water and add the chicken broth bring to a boil. Add the sauted vegetables and cut up the chicken add that to the stock pot with seasoning and herbs.

Ingredients:

2 chicken breasts

1 rotisserie Chickens

32 oz organic Chicken broth

4-Cups water

1-cup chopped mini baby carrots

1-Red onion chopped

4-celery stalks, chopped

2 Tblspn. Onion powder

4 garlic cloves, minced

2 tblspn  garlic powder

1 tea spoon salt

1 tblspn. pepper

a pinch of thyme

a few basil leaves

Dumpling

2 1/4-cup flour

1 tbspn. salt

1 1/2 tblspn. Baking Powder

1 tblspn. Cornstarch

1 egg

1/3 cup egg nogg (optional)

dash salt and pepper

1/3 cup butter softened

A pinch of fresh tyme

ROLLED NOODLES: Mix ingredients and roll out with the rolling pin like you would for a pie crust. I f it is sticky keep adding flour until it gets to be like a pie crust. Roll out on a well floured counter and cut into 1 inch squares. Cook in hot simmering broth until they rise to the top. This is a recipe that tastes better the next day and is great served in the winter. Note: Don’t make this in the crock pot

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Honey Baked Ham Lentil Soup

From the Kitchen of: Jessica Brainard

Honey Baked Ham Lentil Soup

After I baked the ham for 1 hour at 350 degrees basting it with pineapple juice. I made this soup in the crock pot with the leftover ham and the bone. The pineapple gave the ham an added sweetness flavor.

RECIPE

1 Honey Baked Bone

8 Cups of Cold Water

1 Can Whole Tomatoes

1 Cup diced Carrots

1 Cup Diced Onions

1 Teaspoon Chopped Garlic

1 Package of Honey Baked Ham Soup Mix:

Varieties of lentils, blackeyed Peas, Black Beans, Small Reds, Dark Red Kidneys, Baby Limas, Large Limas, Green Split Peas, Great Northerns, Pink Beans, Yellow Split Peas, Garbazos, Pearl Barley, Pinto Beans, and Navy Beans.

Seasoning: Salt, onion powder, paprika, spices, garlic powder, and paprika.

1 Teaspoon Black Pepper

1 Teaspoon Salt

Directions: Slice the ham and place ham bone in large slow cooker.

Add water, and ham bone, beans, vegtables, seasoning and simmer on High for 2 Hours. Add more chopped ham halfway thru cooking. Serve with Cheddar Cheese Cornbread.

Garnish: Sour Cream & Shredded Cheese