Chicken Noodle Soup & Homemade Noodles (Crystal Stelle)

Ingredients

2 chicken breast (shredded or cubed)
12 cups chicken broth
2 chopped celery stalks (about 1 cup)
Chopped carrots (about 2 cups)
Half an onion diced
1 tsp. salt

Directions

Boil broth and add all ingredients.  Cook on medium until noodles soften, about 20 mins.  Keep on warm until ready to serve


Homemade Noodles

Ingredients

1 beaten egg
1/2 tsp. salt
2 tbsp. milk
1 cup sifted flour (enough to make stiff dough)

Directions

Roll thinly on floured surface.  Let stand 20 mins, then roll up and slice. 

Unroll and flour, spread apart, flour, let dry 2 hours.

Drop in boiling soup (chicken broth).  Cooked uncovered for 10 mins at a boil.

Sweet Tomato Soup (Cathy Merris)

Ingredients

1 tbsp. oil
1 chopped large onion
1-2 stalk of celery chopped
1-2 carrot, peeled and chopped
1 dried red chili, seeds removed (Optional)
1 bay leaf
2 sweet potato, peeled and diced
1 (28-ounce) can of diced tomatoes
4 cups chicken or vegetable stock
1 tsp. sugar
1/4 tsp. ground nutmeg
salt and pepper to taste

Directions

Heat the oil in a 4-quart pot over medium heat onion and celery.  Sauté for about 10 to 15 mins, until celery has softened.  Add the carrot and sweet potato and sauté for another 10 mins. 

Add chicken broth and tomatoes.  Bring to a boil, lower heat and cook for 30 mins. until veggies are tender.  Remove bay leaf and Puree until smooth.  After well blended, add seasoning and simmer to blend spices.  Enjoy!

Oatmeal Cookies (Allyson Didlake)

Ingredients

1 1/2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
1 c. butter
1 c. nuts
2 c. oatmeal
1 tsp. vanilla
1 c. coconut
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tbsp.
1 pkg. chocolate chips
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Directions

Preheat oven to 350.  Cream shortening and sugar well.  Add unbeaten eggs.  Add water and vanilla, then add oatmeal and flour to which have been added dry ingredients.  Mix well, then add nuts and chocolate chips.  Drop by spoonful onto a greased sheet and bake until brown.

Susan's Cornbread (Wendy Parker)

Ingredients

2 eggs
1 cup sugar
2 cup buttermilk
2 cup flour
1 cup cornmeal
1 tsp. salt
2 tsp. baking soda
1 cup oil

Directions

Mix eggs, sugar, and buttermilk together.  Add the rest of the ingredients.  Bake in a 9 X 13 pan at 400 degrees for 20 minutes.

Never Fail Biscuits (Leah Trowbridge)

Ingredients

1 1/2 cups King Arthur Unbleached Self Rising Flour
3/4 cup heavy whipping cream
1/8 to 1/4 tsp. salt, optional; for a saltier biscuit

Directions

Preheat the oven to 450 degrees F, with a rack in the top third.  Mix the flour and cream until smooth and cohesive.

Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet/ a tbsp. cookie scoop works well here.  Leave a couple of inches between them.

Brush the tops with cream, milk, or water, this will help them rise.

Bake the biscuits for 10 mins, or until they're light golden brown on top.  Break one open - it should be baked all the way through.

Remove the biscuits from the oven, and serve them warm, or at room temperature.  Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Yields 12 biscuits

Reindeer Chow (Leah Trowbridge)

Ingredients

2 cups Rice Chex Cereal
1 cup pretzels
1 cup mini marshmallows
1/2 salted peanuts
1/2 M&M's
1 1/2 cups white chocolate chips

Directions

Add Rice Chex, pretzels, mallows, peanuts and M&M's to bowl , stir.  Melt white chocolate and then pour all over dry mixture.  Spread evenly onto cookie sheet.  Let set. Enjoy!

Curry Stew (Leah Trowbridge)

Ingredients

2.5 lbs. stew meat
6 carrots, chopped
6 med. potatoes, chopped
5 stalks celery, chopped
 3 curry mix packages
11 cups water

Directions

Salt and pepper meat, brown with butter in a hot pan, once the beef is brown, add all veggies and 11 cups of water to pot.  Crumble curry mix and add to pot as well.  Bring to a gentle boil then reduce to med. low for 1.5 hours or until ready. Serve hot with rice.

Tortellini Soup (Teresa Herdman)

Ingredients

2 tbsp. butter
6 garlic cloves, chopped, or 3 tsp. jarred garlic
4 cups chicken broth
2 cups frozen cheese tortellini or half of a 1 lb. 3 oz. package
14 oz. can petite diced tomatoes and liquid
6 oz. baby spinach coarsely chopped
1/2 tsp. dried basil
Optional:  Parmesan Cheese

Directions

Melt butter in large sauce pan over medium heat.  Add garlic and sauté about a minute and a half.  Add broth and bring to a boil a boil.  Add tortellini and cook about 5 minutes.  Add tomatoes and heat to low, cover and simmer about 5 minutes.  Stir in spinach.  Add basil and heat until spinach is wilted.  Serve sprinkled with Parmesan Cheese.

White Bean Chili (Christa Hall)

Ingrediants

36 oz canned Great Northern Beans
6 tsp. chicken bouillon
2 onions chopped
6-8 cloves minced garlic
4 cups cooked diced chicken
7 oz. can diced green chilies
4 tsp. cumin
2 tsp. oregano
2 tsp. cayenne pepper
1 cup sour cream
3 cups shredded Monterey Jack Cheese

Directions

Simmer together for 30 minutes the first 9 ingredients in a soup pot or crock pot.  Then add the sour cream and Monterey Jack Cheese.  Stir until cheese melts.  Enjoy!

Creamy Chicken Fajita Soup (Michelle Moya)

Ingredients

2 tbsp. butter
1/2 medium onion, thinly sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 packet Fajita seasoning
2 1/2 cups. chicken broth
1 can black beans, drained and rinsed
1/2 cup frozen corn
1 (14.5 oz) can diced tomatoes
1 (8 oz) package cream cheese
1/2 cup shredded sharp cheddar cheese
2 cups cooked chicken

Directions

In a large soup pot, melt butter over medium heat.  Add onions, green peppers, and red peppers.  Cook until vegetables have softened and are starting to brown, about 8-10 mins.  Sprinkle with fajita seasoning.

Add chicken broth, corn, diced tomatoes, and softened cream cheese.  Continue to cook over medium heat, stirring occasionally until cream cheese has completely melted.

Stir in cooked chicken and 1/2 cup sharp cheddar cheese.  Top with sour cream, tortilla chips, and chopped cilantro if desired.