Saturday, December 18, 2010
1 onion, chopped
2 c sliced carrots
2 c finely chopped celery
2 c chicken broth
Cook all veggies in chicken broth and bring to a boil for 10 minutes.
3 c broccoli, cut up
Boil additional 10 minutes (do not drain)
4 cooked chicken breasts, shredded
In another pan:
1/2 c butter
3 Tbsp. flour
1 can evaporated milk
1 c regular milk
1 can cream of chicken soup
1 lb Velveeta cheese, cubed
4 chicken flavored bouillon cubes
In saucepan, melt butter; stir in flour. Add milks and cook, stirring constantly, until thick. Add cheese and can of soup. Mix until smooth. Add this mixture to veggies. Heat but do not boil.
Monday, September 27, 2010
Monday, August 2, 2010
2 1/2 cups flour
Tuesday, July 13, 2010
by Vicki Harbertson
1 can applesauce (16 oz. or 2 C.) 1 cup sugar
1/2 cup oil 1 tsp. salt
1 Tb. baking soda 1 Tb. water
2 cup flour 2 tsp. cinnamon
1/4 tsp. allspice 2 cup raisins (or craisins)
1/2 tsp. nutmeg 1/2 cup nuts (optional)
1/4 tsp. cloves
Dissolve soda in water. Mix soda, applesauce and oil together. Add sugar, salt and spices. Mix in flour, raisins (mixed with a little flour so they don't stick together and sink to the bottom). Bake at 350 degrees Farenheit for 40-45 minutes in a bundt pan. Can serve with icing or caramel sauce and cream.
*This is a great recipe to have for food storage because everything in it is easy to store.
From A Century of Mormon Cookery
by Hermine B. Horman & Connie Fairbanks.
2/3 cup cornmeal 2 cup boiling water
2 Tb Shortening 1/2 cup molasses
1 tsp salt 1 pkg yeast (1 T)
1 cup warm water 6 cups flour
Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.
Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.
*This recipe came from the early settlers of Massachusetts.
Wednesday, March 24, 2010
My friend, from back in the day when Andrew was going to school and we lived in Student Housing, contributed this recipe to our ward cookbook. This meat is so super scrummy. I thought it would be perfect for Cafe Rio salad. I prefer the beef to the sweet pork (that pork is just WAY to sugary for me) when I get a salad from Cafe Rio or Costa Vida. The dressings I found online and modified to suit our tastes. Kelsey who usually prefers the creamy tomatillo ranch was hogging the cilantro lime I made for myself. So without further Ado...
1 cup uncooked white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro
Wednesday, January 27, 2010