by Marsha | Mar 13, 2009 | Main Dishes |
One of the hardest things that I have had to do is try to get people to write down their recipes. Some of the best cooks I know do not go by a recipe, they just throw in this or that and it turns out delicious every time! This is one of those recipes. This dish is a bit challenging to make the first time, but as they say practice makes perfect. This recipe is much better than anything you can buy in a can and is well worth the effort. 6 cups water 1 stick butter 6 cups chicken broth (cooked along with chicken) 1 can cream of chicken soup 1 t. salt Pepper to taste 5 cups self-rising flour 1/2 cup butter flavored Crisco 1 1/2 cup milk 2 cups additional chicken broth 1. Cook chicken by boiling with 1 tablespoon chicken granules. I sometimes like to cook them in the crock pot over night so that the chicken will be ready to go the next day. 2. Sift flour in a large bowl and make a well in the center. Add shortening. With your hand start to work the shortening while slowly pouring in milk. Continue to work this until you have added all the milk and all the flour in the bowl has been incorporated into a ball of dough. Cut dough into 6 pieces. Working with one piece of dough at a time, roll out thinly onto floured surface. Cut dumplings into 1 1/2 inch wide strip with sharp knife. Now cut lengthwise into 3 inch sections. 3. Heat water, butter and chicken broth...
by Marsha | Mar 13, 2009 | Budget Friendly, Main Dishes |
This comforting soup is good anytime! My family loves it. I serve it both as a main dish and it is also a delicious side dish when we have soup and sandwich night. 1 tsp. olive oil 1 large onion chopped 1/2 red pepper chopped 1 clove garlic chopped 1 tsp kosher salt 1 can chicken broth 2 Medium Potatoes 1 can cream of chicken soup 1 can chopped green chilies 2 cups frozen whole kernel corn 1 can cream style corn 2 cups cooked chopped chicken 1 can evaporated milk 1/2 tsp. chili powder 1/2 tsp. cumin 1/2 tsp coarse ground black pepper 1/8 tsp nutmeg peel potatoes and cut into bite size pieces. Place in saucepan with just enough water to cover them and boil ~10 minutes or until fork tender. Drain. Meanwhile in a dutch oven saute onion, bell pepper and garlic and kosher salt in olive oil until tender over moderate heat. Add broth, cream of chicken soup, and chilies and mix thoroughly. Reduce heat to low and stir in whole corn and canned corn, potatoes, evaporated milk, chili powder and cumin black pepper and nutmeg. Let soup simmer but not boil for 20-30 minutes or until corn is fully cooked. Serve hot with a sprinkle of cheese for garnish. * You can lighten up this recipe by using fat-free chicken broth and fat-free evaporated milk. ~Marsha...
by Marsha | Feb 18, 2009 | Breads, Budget Friendly, Main Dishes, Vegetarian Recipes |
Cornbread is the most versatile bread on the planet! A unit of cornbread is called a “Pone”, not a loaf. It’s easy to make and you can add ingredients you like to the batter. There is almost no way to mess it up! It is a great bread with any dish and travels well too. But let’s start with the basic bread. Lets start by preparing the pan. There are a couple of different ways that I prepare my skillet and which one I choose depends on how busy I am that day. 1. On an average day when things aren’t quite as hectic, I preheat my pan. Place it in a 400 degree F oven for 10 to 15 minutes while I prepare the cornbread mixture. Timing is everything with this method. You want the skillet hot when you are finished mixing the ingredients. Bring the skillet out of the oven and take a heaping tablespoon of shortening and move it around the sides of the skillet. It will melt and run down to the bottom of the pan. This gets the sides and the bottom well oiled for baking. Once the pan has been greased, then add about a teaspoon of dry cornmeal…that’s right, just cornmeal. This gives the outside of your bread a little crunch. Next you immediately dump in your cornbread mixture before the pan cools and return it to the oven. 2. On a hectic day I grab some shortening with a paper towel or just with my hand and give the unheated skillet a good smear. With this method you have to...
by Marsha | Dec 3, 2008 | Budget Friendly, Main Dishes, Soups & Stews |
This meal is easy on your wallet because it consists of things that i usually have on hand. My family just loves this soup! It makes a lovely side dish or serve with a pone of cornbread as a comforting main dish. 2 cups cooked cubed chicken 2 cups water 2 medium potatoes peeled and cut up into bite size pieces 2-3 stalks of celery (feel free to use leafy center) 1 whole onion chopped 2 large carrots – peeled and sliced 1 box chicken stock 1 can chicken broth 2 Tablespoons chicken bullion crystals 1 teaspoon salt 1 Tablespoon dried parsley 1 cup cooked medium egg noodles cooked Stove top Directions: Place all ingredients except for cooked noodles in a large pot. Bring to a boil then reduce heat to medium. Loosely place lid and continue to cook until vegetables are tender. Meanwhile cook noodles as directed on package. Drain and set aside until soup is ready to serve. Add noodles just to heat through, and soup is ready to serve! Crock Pot Directions: Combine all ingredients except noodles in crockpot. Cook on high for 4 hours or low for 6 hours. When soup is ready all you will need to do is cook noodles as directed on the package. Drain and add to soup and serve. Tip: I like to get all the ingredients except noodles (so they are not over-cooked) in the crockpot the night before and then place it in the refrigerator overnite. The next morning i just put the pot in the cooker, plug in and go on with my busy life! ~Marsha...
by Marsha | Nov 29, 2008 | Holidays, Main Dishes |
I make my cornbread and biscuits the day before to save time. Once they are cool, I grind them up in the food processor and place them in separate zip top bags. Then the next day all that is left to do is cook celery and onions in the broth and put it all together to bake! 1 large pone of cornbread (at room temperature) 4 homemade biscuits 1 or 2 stalks of celery (2 if celery is small) 1 small onion (chopped) 1 – 2 Boxes chicken stock (can substitute vegetable STOCK not broth for vegetarian version) 2 Tablespoons rubbed sage 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Preheat oven to 350 degrees. Cut cornbread up into 8 pieces just like you would a pie. Grind two whole pieces of cornbread in food processor. For the rest of the cornbread only process the soft inside of the bread. Grind biscuits in food processor and place in separate zip top bag. To mix dressing, add 2 parts ground cornbread and one part ground biscuit crumbs. Place both cornbread and biscuit crumbs in a 9 X 13 in baking dish and fill 2/3 of the way full. Chop celery and onions and heat in sauce pan on top of stove along with one 32oz box of chicken stock. Cook until celery and onions are just tender. Pour over bread crumbs. Add Sage, salt, and Pepper to mixture and stir well. If your mixture still looks dry then add more chicken stock. The crumbs should be well saturated but not floating. To test this, push the back of a serving spoon on top...
