Winter

Christmas Salad

 

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Get Well Chicken Soup

Directions:

  1. Wash chicken and remove skin. 
  2. Chop all vegetables and herbs.

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Simple Cranberry Squares

Directions:

  1. Heat oven to 350 degrees. 
  2. Reserve 3/4 cup of cake mix in a small bowl.

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Tortilla Soup - 9 Cans 1 Isle

Directions:

  1. Boil chicken until throughly cooked. Shred chicken and set aside.
  2. Add all remaining ingredients into a crock pot or large dutch oven.
  3. Add chicken on top.
  4. Cover and cook for 4 hours on low or at 300 degrees in oven. (stir occasionally)
  5. Can garnish with tortilla strips, cheddar cheese, sour cream & cilantro.

*to make homemade tortilla strips, lightly brush corn tortillas with vegetable oil then cut into thin strips. spread evenly on a cookie sheet and bake in oven at 350 for 8 min. or so.

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Wassail

Directions:

  1. Add all ingredients in large pot over med-high heat.
  2. Let simmer over low heat while serving.

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Egg Nog by Jason Allen

Directions:

  1. Separate 12 eggs whites from the yolks keeping the whites in a smaller bowl and the yolks in a larger mixing bowl.
  2. Beat the egg yolks together with the sugar for approx. 10 minutes (you want the mixture to be thick and the color of butter).
  3. Slowly add whisky and cool in the fridge for 20 min.

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Crock Pot Chicken Pot Pie

Directions:

  1. Chop all vegetables - carrots, celery, garlic and shallots.
  2. Chop chicken breast into 1” cubes.
  3. Whisk together wine, flour, whipping cream and chicken broth.
  4. Place chicken and vegetables in crock pot.
  5. Pour whisked liquid over chicken and vegetables.
  6. Give it a good stir and salt/pepper to taste.
  7. Set crock pot on low to cook for 6 - 7 hours or on high for 4 - 5 hours.
  8. 30 min before finished set oven at 350 degrees to cook biscuits.
  9. While biscuits are baking, fold chopped parsley into chicken mix

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Chicken Velvet Soup

Directions:

  1. Boil and shred chicken breast
  2. Reserve 3 cups of broth from the pot and strain.
  3. In a large pot, melt butter over low heat and add flour stirring occasionally
  4. Add 2 cups of broth and mix well to flour mixture
  5. Add 1 warmed cup of milk and 1 warmed cup of whipping cream. Mix well.
  6. Add remaining chicken broth and shredded chicken. Bring to a boil while stirring.
  7. Add salt and pepper to taste. Turn heat off and serve!

*Recipe adapted from Helen Corbitt’s cookbook and slightly tweaked!

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Band Bean Stew by Matt Wayne

Directions:

  1. Soak beans overnight in a large pot of 6 - 8 cups water
  2. Drain beans, slice potatoes and pork into 1” cubes.
  3. In a large pot, add beans, potatoes, pork and crushed garlic. Fill with water till water is just 1” - 2” above food.
  4. Bring to a boil. Remove froth as the stew begins to boil, and continue process until froth subsides.
  5. Reduce heat to a simmer and cover. Let simmer for 1 hr.
  6. Add butter and spices and stir thoroughly.

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Bachelor Chili by Robert Stowell

Directions:

  1. Brown ground beef
  2. Add beans, tomato sauce, chili powder and seasonings
  3. Let simmer for 10 - 30 min - stirring occasionally
  4. Top with shredded cheddar cheese and serve with Saltine crackers

*Everglade Seasoning is an all-purpose seasoning. You can improvise with another brand or you can order it online

 

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