For anyone looking for Soup Base,
Sam's Wholesale Club, as
well as Costco carries it in their spice isle. I use it all
the time. Most major grocery stores also carry it too. This
is a staple in most restaurant kitchens.
Wow, am I
going to start my New Year out on the wrong foot. I broke a
tooth yesterday. I already called my Dentist office this
morning only to find out that they will not be back until
Wed. morning. Thankfully it is not hurting me. I will just
have to be very careful and not chew on that side until I
can get it repaired. I know that the least it will be is a
crown and am very fearful that it may need to be a root
canal. I have never had a root canal and it scares me to
even think about one. I am not the best dental patient.
Sara in FL
This is a great soup to make on a cold winter day, or
would be great for your ST. Patrick's Day menu. I often
use vegetable stock that I have saved instead of water
in this and other soup recipes.
Robbie IN
County Cork Irish Stew
8 small lamb chops
1
tablespoon olive oil, butter, or lard
1 tablespoon
fresh Parsley, chopped
1 bay leaf
1/4 teaspoon
each whole peppercorns, rosemary, thyme
3 to 4 medium
potatoes
2 cups cabbage, shredded
1 medium onion,
chopped
1 large leek white, thinly sliced
10 small
white onions
1-1/2 cups celery stalks, diced
1-1/2
cup peas
Salt and pepper to taste
Season lamb
with salt and pepper. In large saucepan, layer the chops
side by side.
Turn once to brown both sides.
Spoon off any melted fat and add enough water to cover
chops. Bring to a boil and add parsley, bay leaf,
peppercorns, thyme and rosemary.
Reduce heat and
simmer on low heat. Peel potatoes and cut into bite
sized pieces. Add potatoes, cabbage, onion, leek, white
onions and celery to stew.
Simmer 20 minutes and
add peas. Add a little more water if required during
cooking.
Simmer an additional 10 minutes or until
potatoes are fork tender. Remove bay leaf. Garnish with
fresh parsley and serve.
Serves 4.
Robbie IN
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Just my 2 cents. Most of the soup bases have salt as the
first ingredient. Look for the ones that list chicken or
beef as the first ingredient. I use
Better Than Boullion
brand Reduced Sodium. Their regular has chicken and beef
as the first ingredient but reduced sodium has even less
sodium. Refrigerate after opening. It gets thicker with
time but I have kept it for months in the refrigerator.
I use this instead of canned or boxed "stock" and to
make homemade stock richer. I use it in place of butter
to flavor rice and pasta water. Even reduced sodium has
plenty of salt so I eliminate the salt in recipes. I've
never found it at Walmart. I do find it at HEB, Kroger,
HyVee and most markets that carry a large variety of
specialty items.
Suzz TX
Wishing all Landers a Happy New Year. Mine has already
started off on a good note! My computer has been down since
June and on Friday was able to get back. I had a number of
'experts' trying to fix the problem but no-one seemed to be
able to get it right. Finally, the first guy that worked on
it, came Friday and had it fixed in about 10 minutes. Why
couldn't he have done it one of the previous 3 times he was
here? Frustration!!! I had almost 4000 emails to delete and
have finally gotten all of them taken care of. I am now in
the process of going back into the Archives checking on what
I have missed since June. Still several months to go. Have
finally gotten through December. Anyway, wanted to wish
everyone a Happy New Year. (Some of the neighbor kids have
already started their celebration with fireworks tonight - a
night early.) Yes, they are still legal here in Alabama. I'm
so glad to be back in Landers-land as I have missed
everyone.
Oma in LA (Lower Alabama)
Chicken Livers
4 Servings
2 lb Chicken Livers
1/2 cup Flour
1/2 tsp Salt
1 tsp Pepper
6 Tbsp
Butter
2 Tbsp Oil
2 med Onions, Chopped
3
cloves Garlic, Chopped
1/3 cup Sherry
[Note:
1/4 cup apple cider vinegar, 1 tablespoon sugar & 1/4
cup
water=1/2 cup dry sherry]
Mix the flour,
salt and pepper in a brown bag. Put the chicken livers,
a few at a time, in the bag and shake until completely
coated. In a heavy fry pan, heat the butter and oil.
Cook livers 8 to 10 minutes.
Remove from pan and
add chopped onions and garlic cloves. When onions are
transparent, return the livers to the pan and add the
sherry. Cook over a high flame for 1 or 2 minutes. Good
over rice.
Denise in the Villages, FL
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Dec. 12-13, 2007 Newsletter
Did Rich ever find a
recipe for Chicken Velvets from the closed St Louis
restaurant, Lotus Room? After 30 years, I still crave
them!
Mary M
Cabbage and Noodles
1 head cabbage , shredded
4 cups (one package) egg noodles,
1 tbsp butter
3
cups chopped onion
salt and pepper
1 chicken stock
cube (dissolved)
Steam shredded cabbage for about
10 minutes. Meanwhile, cook egg noodles in boiling water
just until softened. In large saucepan, heat butter over
medium heat; fry onions, salt and pepper, stirring,
until onions are softened. Add shredded cabbage, chicken
stock and salt and pepper to taste. Stir to combine.
Reduce heat and steam, covered (with paper towel under
lid to absorb some steam) for 5 minutes.
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Eggbeaters French Toast
1/2 c. "Egg Beaters"
1/2 c. skim milk
1/2 tsp. vanilla
12 diagonally
cut slices French bread 1/2 in. thick)
Spray
nonstick skillet, heat to 350 degrees in shallow dish,
combine "Egg Beaters", milk, cinnamon and vanilla. Beat
well. Dip bread in mixture, coating both sides. cook in
skillet about 2 to 3 minutes on each side until golden
brown. Serve with powdered sugar or lite syrup.
Makes 6 servings
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Stuffed
French Toast
8 slices egg bread
1/2 c.
whipped cream cheese
4-8 tsp. orange marmalade
4
eggs
1/4 c. milk
2 tsp. cinnamon or to taste
Butter
Powdered sugar
Pancake syrup, warmed
Make four sandwiches with bread slices filled with
cream cheese and orange marmalade. In bowl, lightly beat
eggs with milk and cinnamon. Dip each sandwich in egg
mixture and heat in buttered skillet until lightly
browned on each side. Sprinkle with powdered sugar and
serve with warm pancake syrup and fruit, if desired.
Makes four servings.
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Cauliflower Ham Au Gratin
4 c. partially cooked
fresh cauliflower or 2 (10 oz.) frozen cauliflower
1
1/4 c. chopped ham
1 (11 oz.) can condensed cheddar
cheese soup
1/4 c. milk
2/3 c. Bisquick baking
mix
2 tbsp. firm margarine or butter
2 tbsp.
shredded cheddar cheese
1/2 tsp. ground nutmeg
Heat oven to 400 degrees. Arrange cauliflower in
ungreased 11x7 x 1 1/2 inch pan; sprinkle ham. Beat soup
and milk with beater until smooth; pour over ham. Mix
remaining ingredients until crumbly; sprinkle with
paprika if desired. Bake until topping is golden brown,
20-25 minutes.
Serves 8.
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Happy New Year to you Nancy, the little ones, and to all
the Nancylanders as well! May the coming year be filled
with happiness, good health, prosperity, and lots of new
recipes for all of us. Once again, I would like to take
the opportunity to thank you Nancy for keeping us all
together, and for your tireless efforts to put out the
newsletter which we all love.
Artemis in NYC
Chili Cheese Dog Casserole
I made these for my
Christmas Eve family dinner thinking they might be
something the grandkids would like as opposed to the
more traditional foods I had prepared. Turned out
everyone liked them and wanted more!
Wrap a
wiener into a flour tortilla. I trimmed my tortillas to
a square for neater wrapping but would not be necessary.
Use eight or ten tortillas according to number of
wieners in your brand package.
In a glass baking
dish spread 1 can of chili with beans or without as per
your preference. Place the wrapped hotdogs seam side
down and cover with another can of chili. Top with two
cups of shredded cheese of your choice. I used cheddar.
Cover with aluminum foil and bake 30 minutes at 350º or
until wieners are hot and cheese is melted. Serve with
sides of diced onion, sour cream, mustard. etc.
I
actually choose not to use canned chili and opted to
brown a pound of hamburger meat and mix it with a can of
hot dog chili sauce. I spiced it a bit with garlic
powder and chili powder. Easy on the salt and pepper as
the cheese and hot dogs are salty. This was the
consistency of a sloppy joe mixture which is a good
thing so the tortillas do not get soggy. If you like,
make it more spicy using some chiles or jalapenos. In
order not to be wasteful. I used the trimmed tortilla
strips and baked them with butter, cinnamon and sugar
for a little bonus treat.
Nana in SE Ohio
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Happy New Year to all our Nancyland friends. Does any
one know what Biscoff Spread. I saw it on another site
to be used in a cookie recipe. I never heard of
it. Please help. Mary, Green Brook, NJ
Tuna and Potato Chip Casserole
1 can (10-3/4
oz.) condensed cream of Mushroom soup
1/4 c. milk
1 can (7 oz.) tuna fish, drained
2 hard-cooked eggs,
sliced
1 c. cooked peas
1/2 c. potato chips,
slightly crumbled
Mix ingredients together except
the potato chips. Crumble the potato chips on top. Bake
for 35 minutes in a 350 degree oven.
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Crock Pot Mexican Casserole
1 lb. ground beef
1 med. onion
2 tbsp. chili powder
Salt to
taste
Pepper to taste, optional
1 can cream of
mushroom soup
1 can rotel tomatoes
1 med. bag
taco chips
1 can pinto beans
1 lb. Velveeta
cheese
Brown the beef, onion. Add chili powder
with salt and pepper in heavy skillet, mix mushroom
soup, tomatoes and pinto beans in bowl. Put crushed taco
chips in Crockpot first put the beef mixture in a layer
and put the soup mixture over the beef mixture. Put the
cheese on top. Repeat with second layer of each. Bake in
Crockpot on high for 30 minutes then on low for 2 hours.
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Kool Aid Popcorn
2 cups sugar
1 cup light
corn syrup
2/3 cup butter
2 packages unsweetened
Kool-Aid
1 teaspoon baking soda
6 quarts popped
popcorn
In a medium saucepan, combine sugar, corn
syrup and butter. Cook over medium heat until mixture
reaches a rolling boil; boil 3 minutes. Stir in baking
soda and Kool-Aid. Pour over popcorn. Bake at 225
degrees F for 45 minutes, stirring every 10 minutes.
Remove from the oven and break up immediately.
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Kentucky Praline Popcorn
4 quarts popped corn,
lightly salted
2 cups chopped pecans
3/4 cup
butter
3/4 cup brown sugar
In large bowl or
roaster, mix popcorn and pecans. Combine butter and
brown sugar in small saucepan. Heat, stirring popcorn
mixture. Mix well to coat.
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Crock Pot Hamburger Casserole
2 lg. sized
potatoes, sliced, unpeeled
2 to 3 med. carrots,
unpeeled
1 c. frozen peas
2 to 3 med. onions,
chopped or sliced or equivalent amt. of dried onions
1 lb. or less of turkey or chicken or lean hamburger
2 stalks of sliced celery
1 (10 oz.) can tomato soup
1 (10 oz.) can water
Place layers of vegetables
in order given in crock pot. Season with salt and
pepper. Put the lightly browned meat on top of celery.
Mix tomato soup with water and pour into pot. Cover and
set low for 6 to 8 hours or on high for 2 to 4 hours.
Stir occasionally. In the absence of a slow cooking
crock pot, use stew pan on top of the stove for 1 to 2
hours.
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Hamburger Vegetable Soup
1 pound hamburger,
browned
1 can tomato soup
1 can vegetable soup
1 can bean and bacon soup
3 med. potatoes, cubed
5
carrots, diced
1 onion, chopped
Cook potatoes,
carrots, and onion until tender. Add hamburger, soups
and water as desired. Add pepper to taste. Heat through
and serve.
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Crock Pot Chicken Noodle Soup
1 whole chicken (2
1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1
(8 oz.) pkg. frozen mixed vegetables (corn, zucchini,
carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste
Turn crock pot to high
position. Wash whole chicken and clean out insides. (No
need to keep inards). Place whole chicken in crock pot,
cover and cook on high for 3-4 hours or until chicken
falls off bones. Remove chicken, let it cool. While
chicken is cooling, put 3-4 cans of chicken broth into
the crock pot and change temperature to low. Next
de-bone entire chicken and put into crock pot with
broth. Add frozen vegetables and spices and cook on low
for 1 hour. During that time, cook egg noodles according
to package directions. When the noodles are done, add
them to the crock pot and season to taste. Cook 1/2 hour
longer. Serves 8-10 people.
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