Wednesday, October 22, 2008


These breadsticks are super easy and quick to make and they taste SO GOOD!!

1 C Warm Water
1 3/4 tsp Yeast
1 T Sugar
2 T Olive Oil
1/2 tsp Salt
2+ C Flour

Dissolve yeast in sugar and water. When dissolved, add salt and oil. Stir in flour, adding enough so that you can handle the dough. Knead for 4-5 minutes, then rise for 30 minutes. Shape into 8 breadsticks. Season if desired with garlic salt and parmesan cheese, or leave plain. Rise one hour. Bake at 400 for 15-20 minutes, until golden brown.

Spinach Lasagna

1 lb. Lasagna Noodles
4 C Chopped Spinach
16 oz. Marinara
2 C Ricotta Cheese
2 Eggs
1/2 C Parmessan Cheese
Salt and Pepper
2 C Mozzarella Cheese
2 T Parmessan Cheese
Sliced Mushrooms (optional)

Prepare noodles according to package directions. Steam spinach 2-3 minutes and drain excess water. Mix ricotta with egg, parmesan, salt and pepper.

Spread a thin layer of tomato sauce on the bottom of a large casserole dish. Cover and layer with noodles, ricotta, spinach, sauce, and mozzarella. Top with the noodles, remainder of the sauce, mozzarella, and 2 T parmessan cheese. Bake uncovered at 350 for 40 minutes.

Chicken Roll Ups

1 6 oz. pkg of Chicken Stuffing Mix
2 Beaten Eggs
6 Small Boneless Chicken Breast Halves, pounded to 1/4 inch thickness
1 Can Cream of Chicken Soup
1/4 C Milk
1 tsp Paprika

Combine stuffing mix with 1 C water. Let stand for 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken and roll up inside chicken. Place chicken, seam side down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika. Bake at 400 for 30 minutes, or until chicken is completely cooked.

Chicken Cordon Bleu

Chicken Breasts
Thin Cut Deli Ham
Sliced Swiss or Provolone Cheese
Ritz Crackers

Pound chicken breasts to 1/4 of an inch. Roll each chicken breast up with a slice of ham and a slice of cheese inside. Secure with toothpicks if needed, then roll in crushed cracker crumbs. Bake 30 minutes at 375, top with cream of chicken soup or chicken gravy.

Vegatable Soup

Chuck or round steak, cubed
Worcestershire sauce
*Brown the meat and onions together in olive oil in a large stock pot; after it starts to brown, add a generous sprinkling of Worcester-shire sauce. Finish browning, stirring often.

Add Canned Diced Tomatoes (any kind...I use about 2-3 cans)
*Fill the pot to about the half-way point; simmer for a couple of hours

Add in the last 90 minutes:

Add your choice of frozen vegetables in the last 45-60 minutes:
Green beans

Season with parsley, basil, salt, & pepper.

You can also add small pasta, like alphabet. Barley can also be added.

Chicken and Wild Rice Chowder

1 C Sliced Mini Carrots
1 C Sliced Celery (2 stalks)
1 C of Quartered Mushrooms
3 T Butter
3 T Flour
2 14 oz Cans Chicken Broth
2 1⁄2 C Chopped Cooked Chicken
1/2 C Wild Rice
1⁄4 tsp Ground Black Pepper
14 oz Can Evaporated Milk

In large pot bring chicken broth to a boil and add wild rice, cook until rice is tender. In a separate saucepan cook carrots celery and mushrooms in hot butter over medium heat until tender. Stir in flour. Add vegetable mixture to broth & rice mixture. Add chicken and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk. Heat through.


2 Stalks of Finely Chopped Celery
3 T Butter
3 T All Purpose Flour
1 14 oz. Can of Chicken Broth
2 C Diced Potatoes, Cooked Halfway in the Microwave
1/2 C Onion
2 1/2 C Milk
4 Slices of Bacon, cooked and crumbled
Salt and Pepper

Saute celery and onion in butter. Add flour. Stir in broth and bring to a boil, stirring constantly. Add potatoes. Cook until tender, 10 minutes. Stir in milk and heat through. Stir in bacon and any other things you like in your chowder.

Add in ideas:

Red Pepper (saute with celery and onion)
Cooked Chicken

Strawberry Orange Spinach Salad

6 C Spinach/Romaine Blend
1 C Strawberries
1/3 C Chopped Green Onions
1 C Mandarin Oranges, Drained
1/4 C Sugared Pecans (heat over medium with 1-2 T sugar until sugar melts and coats nuts)

1/4 C Honey
1/4 C Orange Juice
2 T Vegetable Oil or Olive Oil
2 tsp Dijon Mustard

Shake dressing together and serve.

Spinach and Bowtie Pasta Salad

16 oz Bowtie Pasta
1 Bunch of Green Onions Chopped
2-3 C Chicken Cooked and Diced
6 oz Peanuts - regular or honey roasted
6 oz Craisins - optional
1 Bunch of Spinach
2 Cans Mandarin Oranges

1/2 C Vegetable Oil
1 C Teriyaki
2/3 C White Vinegar
6 T Sugar
1/2 tsp Salt
1/2 tsp Pepper
sesame seeds (as desired)

Make dressing. Marinate pasta, chicken and green onions in dressing 2-3 hours before serving. Add rest of ingredients toss, and serve.

Saturday, October 11, 2008

Broccoli Cheese Chowder:

Your family will love this rich and smooth broccoli cheese chowder. Try serving with bread or in bread bowls. It's also delicious with asiago bagels.

2 bunches (about 1 pound) fresh broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces; set aside. Saute chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.