Chicken Noodle Soup

Chicken noodle soup is always the go-to dish when one is feeling under the weather. It is old fashioned and sure to delight you and the family even if you aren't feeling sick.

Ingredients

1 (3 lb. ) whole chicken, or you can cut it into pieces
1 onion, chopped
2 garlic clove, minced
4 ribs celery, chopped
4 carrots, chopped
2 bay leaves
1/2 tsp. oregano
1/4 tsp. thyme
2 chicken bouillon cubes
salt and pepper to taste
3 c. egg noodles

Directions

Place chicken in a large soup pot and cover with cold water. Heat until the water comes to a gentle boil.  Turn the heat to low and simmer uncovered until the chicken is tender and falls off the bones.  This takes about 90 minutes.

 Skim foam off the top as the chicken simmers.

Remove the chicken out of the pot. When the chicken is cool enough to handle, separate the meat from the skin, bones and cartilage, placing the meat from the bones in a bowl. Discard the skin, bones, and cartilage.  Strain the broth, if desired. 

Add the chicken meat, onion, garlic, celery, carrots, bay leaves, oregano, thyme, chicken bouillon cubes and egg noodles to the broth.  Season with salt and pepper to taste. Bring to a light boil. Cook until noodles are cooked through, about 20 minutes, stirring occasionally. Add more water or chicken broth if necessary.

Serve and enjoy with fresh buttered bread.

Spicy Chicken Rub

 This spicy chicken rub is a great way to spice up your chicken.  Rub this on a whole chicken, chicken pieces or chicken strips.  If you want less heat, use less cayenne pepper. You can use this seasoning on fish, meats or vegetables as well.

Ingredients

1/4 c. + 1 Tbs. paprika
1/4 c. garlic powder
2 Tbs. salt
2Tbs. onion powder
2 Tbs. thyme
2 Tbs. cayenne pepper (More of less depending on the amount of heat you want)
2 Tbs. black pepper

Directions

In a bowl, mix paprika, garlic powder, salt, onion powder, thyme, cayenne pepper and black pepper together.  

Pour into a container that has a tight-fitting lid.  

Rub this mixture over all sides of the chicken. Fry, bake or grill the chicken as usual.

Easy Pumpkin Muffins

Simple, easy muffin recipe that features pumpkin. Your house will smell amazing as these bake in the oven.  Best part of all is that they do not take a lot of time to make, and you don't need a mixer.

Ingredients

2 eggs
3/4 c. sugar
1/2 c. brown sugar
1/2 c. vegetable oil
1 ( 15 oz.) can pumpkin puree
1 tsp. vanilla
1/4 c. milk
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1 3/4 c. flour

Directions

Preheat oven to 375°.  Grease a muffin tin or line the cups with paper liners. This recipe yields between 12 and 16 muffins, depending on the size of your muffin tins.

In a large bowl, whisk together eggs, sugar and brown sugar until thoroughly combined. 

Pour in oil and whisk and mix well.

Add pumpkin pure, vanilla, cinnamon, baking soda, ginger, nutmeg, cloves, and salt.  Mix thoroughly.

Pour in the milk, whisking until combined.

Add the flour.  Mix gently, only until the flour is incorporated into the batter.  It is important to not over mix at this point because the muffins will turn out tough and rubbery. 

Pour evenly into prepared muffin tins, filling them 3/4 full.

Bake 45 to 50 minutes or until a toothpick inserted into the center of a muffin comes out clean.

 

Easy Italian Beef Stew

This dish is perfect to serve anytime. It is a hearty meal that can be made in the oven or slow cooker. Tender pieces of beef, with vegetables in a flavorful tomato based soup.

Ingredients

2 Tbs. cooking oil
1 to 2 lb. beef roast, trimmed and cut into bite-sized pieces
salt and pepper to taste
1 large onion, chopped
2 to 3 celery stalks, chopped
1 c. carrots, diced
1 sweet bell pepper, chopped
6 cloves garlic, minced
3 3/4 c. beef broth
3 medium potatoes, peeled and cut into bite sized pieces
1 (29 oz.) can diced tomatoes with chili peppers or Italian blend
1 (15 oz.) can white beans (optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire
2 bay leaves
1 Tbs. basil
1 1/2 tsp. oregano
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. sage

Directions

Preheat oven to 175°  Or you can use a slow cooker with the setting on low.

In a heavy cast iron Dutch oven, heat oil over medium-high heat.  Season the beef roast with salt and pepper. Add the roast beef and cook until browned on all sides. You may have to cook the beef in batches. Remove the beef and place on a plate. 

In the Dutch oven, sauté onions, celery, carrots, and sweet bell pepper.  This takes about 2 to 3 minutes. Stir in garlic.

Pour in beef broth. Make sure to scrape the bottom of the Dutch oven to get all the flavorful bits of food off the bottom.

Add the cooked beef, potatoes, tomatoes, white beans, beef broth, tomato paste, Worcestershire, bay leaves, basil, oregano, thyme, marjoram, and sage. Season with salt and pepper to taste. Bring to a boil.

Cover with a lid and place in the oven or slow cooker.  Cook for 8 to 9 hours, or until meat and vegetables are tender.  

 Serve with Home-made Garlic Quick Bread buttermilk cornbread, and Creamy Crunchy Apple Pie Italian bread.

Notes

If you want a thicker sauce, made a slurry. Mix equal amounts of flour or cornstarch with water.   Slowly pour this into the stew, stirring until you have the consistency you desire. Boil at least 1 minute.

Old-Fashioned Martha Washington Candy

This recipe came about in the 1920s, and it has stood the test of time. It is an old-fashioned candy treat that is easy to make. It is perfect for gift giving, but be sure to make extra for you and your family can enjoy them too!

Ingredients

1/2 c. butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
4 c. powdered sugar
2 c. flaked coconut
3 c. pecans, chopped
1 (12 oz. pkg semi-sweet chocolate chips **
2 tsp. shortening

Directions

In a large mixing bowl, combine butter, sweetened condensed milk and vanilla together.  

Slowly add the powdered sugar and mix until well combined. 

Stir in the flaked coconut and pecans. Mix thoroughly with a wooden spoon. If you need to thicken the candy, just add more sugar, one tablespoon at a time.  You want it to be like a cookie dough.

Remove about a tablespoon of the candy dough and roll between your hands into small balls between the palms of your hands. Place the balls on a parchment covered cookie sheet.  Chill for at least an hour in the refrigerator.

When the candy hardens, it is time to melt the chocolate.

In a double boiler, melt the chocolate chips and shortening together over simmering water. Stir often to keep the chocolate from burning.  When the chocolate melts completely and is smooth, remove from the simmering water.  

Dip one coconut ball at a time. Place the coconut ball on top of the tines of a fork and then dip the ball into the melted chocolate.  

Place the chocolate coated candy balls on a pan lined with waxed paper.  Repeat until all the balls have been dipped in chocolate.

Chill for at least 15 minutes, or until the chocolate sets and hardens.

Notes:

You can use 1-pound almond bard in place of the chocolate chips and shortening. Just melt in the same way or as directed on the package.

 

Juicy Pork Roast 

Tender juicy pork roast with colorful vegetables.  This is an all-in-one meal, perfect to serve for family and friends. Use the pan drippings to make a delicious gravy, and you have a complete meal.
 

Ingredients

1 tsp. salt
1  tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. thyme
3 to 4 lb. pork roast  with some excess fat removed
2 to 3 potatoes, peeled and quartered
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
2 to 3 cloves garlic, minced
3 c. beef or chicken broth
1/3 c. brown sugar
2 to 3 Tbs. flour

Directions

Preheat oven to 325°.

Combine thyme, garlic powder and onion powder together in a small bowl.  Rub the seasoning over all sides of the pork roast. 

Arrange vegetables in the bottom of a Dutch oven or roasting pan.  Place pork roast in the bottom of a cast iron Dutch oven or roasting pan.

Pour in beef broth.

Bake uncovered for 90 minutes.  

Remove the roast from the oven. Sprinkle brown sugar over the top of the roast.  Bake another 20 to 30 minutes, or until the internal temperature of the roast reads 140°.

Remove the roast and vegetables and place on a serving platter.  Cover with a lid or a sheet of foil. Let stand 15 minutes before slicing.  As the roast is resting, it is time to make the gravy.

Strain off fat from the liquid contents in the Dutch oven. 

Pour in enough beef or chicken broth to measure 1 1/2 cups liquid in the Dutch oven or roasting pan.  Bring to a simmer. 

In a small bowl or cup, combine flour and 1/3 cup cold water.  Mix until smooth. Slowly pour the contents into the broth, whisking constantly. Turn the heat to medium high. Stirring constantly, bring to a boil.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Serve with the roast and vegetables.

Creamed Sweet Peas

 

This is a dish that I grew up with as a child.  It was not made very often, but when it was, my mother used fresh peas out of the garden! It was so yummy and good.  Sometimes she would make extra sauce and add new potatoes that she dug out of her garden.  It was a treat to find that meal on the table.

Ingredients

1 Tbs. butter
1 Tbs. flour
1 tsp. sugar (you can use more if you want a sweeter sauce)
1 onion, chopped (optional)
2/3 c. whole milk, half and half or heavy cream
2 c. frozen sweet peas, thawed or canned peas, drained
salt and pepper to taste

Directions

In a large saucepan, cook peas according to package directions. Drain and put them into a bowl.  Set aside.

In the same saucepan that you cooked the peas in, melt butter over low heat.  Add the onion and cook until the onion is tender. Whisk in flour.  Cook and stir for 1 minute to remove the flour taste.

Gradually pour in the milk, stirring constantly.  Stir in the sugar.  Cook until thickened over medium heat. This can take 1 to 2 minutes.

Add the peas into the creamed mixture.  Cook over low heat until heated through. Season with salt and pepper.

Serve and enjoy.