CHUNKY POTATO SOUP

CHUNKY POTATO SOUP      7 Servings

From Rachel Brown 

4 medium potatoes
3/4 c. chopped onion
1 small carrot, chopped
 1/4 c. chopped celery
1 1/2 c. chicken broth
 3 T. butter, cubed
 3 T. all-purpose flour
 2 1/2 c. milk
 1 T. minced fresh parsley
 3/4 t. salt
 1/2 t. pepper
 1 c. shredded swiss cheese


In large saucepan, combine potatoes, onion, carrot, celery, and broth. 

Bring to boil. 

Cover and simmer 12-15 min. or until vegetables are tender. 

Lightly mash.

Meanwhile...in small saucepan, melt butter, stir in flour until smooth. Gradually stir in milk. Bring to a boil. Cook/stir  2 min. or until thickened. 

Stir into potato mixture. Cook/stir until thickened/bubbly. Add parsley, salt, pepper. 

Remove from heat. 

Stir in cheese until melted.

CROCK POT FAJITAS

CROCK POT FAJITAS

From Rachel Brown

 1 green pepper, sliced
 1 red pepper, sliced
 2 jalapeno peppers, chopped
 1 yellow onion, sliced
 1 1/2 pounds chicken breast
 1/3 c. chicken broth
 taco seasoning packet
 1 tsp. chili powder
 1/2 tsp. paprika
 1/2 - 1 tsp. cayenne pepper
 1/2 tsp. salt

Add all ingredients to crock pot. 

Cook on high for 3-4 hours or low for 5-6 hours. (You can cook it all day - I usually cook it from 8:30a to 5pm or so...it's sooo tender and it's great for lunches or additional dinners throughout the week.

I make cilantro-lime rice and black beans for sides, and have tortillas, cheese, sour cream, etc...

RUNNER'S OATMEAL

RUNNER'S  OATMEAL

From Rachel Brown

1 cup milk (I use vanilla almond milk)
1 cup water
1 1/2 bananas
1 cup old fashioned oats
2 T. milled flax seed
2 T. natural peanut butter

In medium saucepan, combine milk, water, and bananas.  Bring to boil.

Add oats and flax seed. 

Stir until desired consistency.

Remove from heat. 

Add peanut butter.  

Serve.

PENNE ALL'ARRABBIATA

PENNE ALL'ARRABBIATA

Vicki Troyer Bernardi

for 4 people

14 oz. penne
7 oz. cleaned and cut-up mushrooms
1 package of diced bacon 
parsley (optional)
red pepper
1 28 oz. can tomatoes  -- run them through blender or mash with fork

Heat olive oil in pan and add garlic powder.

Cook bacon in pan until partially crisp. Remove from oil.

Sauté mushrooms in oil. Return bacon to skillet.

Add red pepper and tomatoes, 1 tsp. salt, and 1 broth cube. Cook over low heat about 30 minutes, or until mixture becomes dense.

In a deep pan bring salted water to boiling.  Put pasta in and cook al dente, tender but firm to the bite.  Drain.

Put pasta in serving bowl  and cover with sauce.  

Serve with grated Parmesan cheese. 

Note: Sometimes we prepare this dish without mushrooms.

 In Italy you can buy diced bacon in small packages. We use about 3 oz. for 2 or at the most 3 people.

SWEET PASTRY FRITTERS

SWEET PASTRY FRITTERS

From Vicki Troyer Bernardi

1 2/3 cups flour                          2 T. water

Lard                                           1/4 t. salt

1 T. granulated sugar                 Confectioners' sugar

1 egg

Combine:     the flour, 1/4 c. lard, 1 T. sugar, the egg, water and salt

Knead:         into a smooth, soft dough

Place:          dough into a bowl

Cover:         dough and let rest 15 minutes

Roll:             dough to a thickness of 1/8 inch

Cut:              dough into ribbons about 5 inches long, 1/2 inch wide

Twist:           into simple bow-like shapes

Melt:             lard in skillet to cover pan up to 1 inch; heat to hot

Add:              pastry bows, loosely in skillet; golden brown each side

Drain:           to paper towels

Sprinkle:       with sugar liberally

May be served hot or cold. Serves 4-6. 

SUGAR COOKIES

SUGAR COOKIES

From Judi Troyer   (Betty Crocker)

1 1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract.
Mix in flour, baking soda and cream of tartar.

Cover and refrigerate for at least 2 hours. Heat oven to 375 degrees. Divide dough in halves.
Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.

Sprinkle with granulated sugar (unless you are going to frost them). Place on lightly greased sheet.
Bake until edges are light brown, 7-8 minutes.
makes about 5 dozen  2-inch cookies

Frosting:
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
  About 2 Tablespoons milk

Mix powdered sugar and butter. Stir in vanilla. Add milk 1 T. at a time, until desired consistency. 

For coloring, divide the frosting into separate small bowls and add a drop or two of color as desired.

BEST CORN CASSEROLE THREE RECIPES FROM MOM

SCALLOPED CORN

From Billie Reid

 

1 cup whole kernel corn, drained              

1 cup cream corn                                        

1 8 oz. sour cream                                         

1 box Jiffy corn muffin mix, dry

1 chopped green pepper

2 eggs, beaten

1 stick butter, melted and cooled

1 chopped onion

Mix all ingredients together.  Bake @ 350  for 40 - 60  minutes in a   1 1/2  qt. greased casserole.


Second recipe, a little different from the first:

SCALLOPED CORN

From Billie Reid

1  1-lb. can creamed style corn

1 cup milk

1 well-beaten egg

1 cup cracker crumbs

1/4 cup minced onion

3 T. chopped pimento

3/4 t. salt

1/2 cup buttered cracker crumbs

Heat corn and milk. Gradually stir in egg.  Add next four ingredients and a dash of pepper.

Pour into greased baking dish. Sprinkle with buttered crumbs and bake at 350 for 20 minutes.

MOM'S CORN CASSEROLE*

From Billie Reid

 2 eggs
 1 (16 oz.) can whole kernel corn (do not drain)
 2 (16 oz.) cans cream corn
 1 stick butter, melted
 1 cup sour cream
 1 (8 1/2 oz.) pkg. corn muffin mix

Beat eggs in a large bowl, then add all other ingredients.  Bake in a well
greased  9x13" pan for 1 hour at 350 degrees.

*not from her mom, just the title of the casserole