Super Easy Wheat Bread Brittany Fotheringham

Here is my recipe for four loaves (we'll cut it in half the first time around)
7 cups whole wheat flour (for lighter bread use half wheat flour half white flour)
5 cups hot water.
Mix
2/3 c. oil
2/3 c. honey
1 TBSP salt
1 c. whole wheat flour
mix
2 TBSP yeast
4-5 c. whole wheat flour
Mix for 8 min.
Cover and allow to rise for 1 hour or until double.
Shape into 4 loaves. Place in large tins (pam them first or grease and flour)
Cover and let rise til' double (45 min. or so) Bake at 350 for 30-35 min.
Immediately remove from bread tins onto wire rack. Enjoy!

Yummy & Easy Rolls Brittany Fotheringham

1 T yeast
2 C like warm water
6 C flour
1 egg
3/4 C sugar
3 T shortening
1 T salt
Dissolve yeast in water (5 min)
Add sugar, egg and 2 cups flour---mix in mixer
Sprinkle salt and add shortening---mix
Add remaining flour 1 cup at a time
Mix/Knead for 3 minutes in mixer until smooth
Let rise until doubled, then punch down
Shape into rolls and let rise again (I usually bake in muffin tins)
Bake at 400 for 15 to 20 min.

Sloppy Joes Brandi Fotheringham

2 lbs ground beef
1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 cans tomato sauce (small ones)
1/2 cup catsup
2 tbs vinegar
2 tbs white sugar
4 tbs brown sugar
2 tsp salt
2 tsp dry mustard
3 tbs worchestershire sauce
1 tsp chili powder
Brown ground beef with green pepper and onion, drain. Add other ingredients
and simmer to combine flavors.
Serves 12
Chocolate Chip Cookies Brandi Fotheringham
2 1/2 cup flour
1/4 teaspoon salt
1/2 cup white sugar
2 eggs
1 bag chocolate chips
1/2 teaspoon baking soda
1 cup packed brown sugar
1 cup butter
2 teaspoon vanilla
Mix butter and sugars together. Add vanilla and eggs. In a separate bowl, mix
flower, salt, baking soda together, then add to mix. Add chocolate
chips. Make golf ball size dough balls. Bake for 20 minutes at 300 degrees.

Zuka Recipes (SHHHH these are top secret!!!)

Peenya Kowlada
8 oz pineapple juice
3 scps frozen yogurt
1 scp pineapple sherbet
1 T coconut shavings
2" of a banana
Chocolate Moo'd
4-6 oz skim milk
2 T malt
4 scps frozen yogurt
2 T chocolate syrup
3/4 cup ice
P-nut Butter Bash
4-6 oz skim milk
2 T Hersheys choc srup
1 T p-nut butter
1 T malt
3 scps frozen yogurt
2" of banana
3/4 c ice
Mango Mango
10 oz passion juice
2 scps pineapple sherbet
1 c frozen mangos
3/4 c ice
Just Peachy
10 oz peach juice
2 scps frozen yogurt
1 c peaches, frozen
3/4 c ice

Orchard Oasis
10 oz peach or apple juice
2 scps pineapple sherbet
1/2 c strawberries, frozen
1/2 c blueberries, frozen
2" of a banana
3/4 c ice
Caribbean Passion
10 oz passion fruit juice
2 scps orange sherbet
1/2 c strawberries, frozen
1/2 c peaches, frozen
3/4 c ice
Watermelon Burst
10 oz pineapple juice
2 scps raspberry sherbet
1 c watermelon, frozen
3/4 c ice
Pineapple
8-10 oz pineapple juice
1-2 T yogurt
4 scps pineapple sherbet
1" of banana
3/4 c ice
*I love to add strawberries to this one!!
Best Ever Hot Chocolate Makes 6
Ingredients:
C Sugar
C Cocoa
dash salt
1/3 C Hot Water
4 C Whole Milk
tsp vanilla extract
Method:
Mix sugar, cocoa and salt in saucepan, stir in water. Cook and stir over medium
heat until mixture boils, boil and stir 2 minutes. Stir in milk and heat. Do not boil.

Recipe: Best hashbrown soup ever

Ingredients:
6 C water
7 Tbsp chicken bouillon
2 pkg Cream Cheese
1 large frozen hashbrown
chopped onion
1 tsp garlic powder
1 tsp dill weed
cube butter
Method:
In a large pot, combine the water and bouillon. Add the cream cheese, cook and
stir until cheese is melted. Stir in the remaining ingredients. Simmer uncovered
for 18-20 minutes or until veggies are tender.
Recipe: Birdseed Salad
Ingredients:
1 large iceberg lettuce
1 pkg good seasons cheese garlic dressing, made according to package
lb swiss cheese, grated
C sesame seeds, toasted
2 omatoes, chopped
Method:
Toss together and serve
Recipe: Italian Crock Pot Chicken
Ingredients:
8-10 Chicken Breast
1 Cube Cream Cheese
1 pkg Italian Season Dressing
1 Can cream of chicken Soup
Method:
Place all ingredients in crock pot. Cook on low for 8-10 hours. Serve over Rice
or noodles.

Recipe: Lasagna Casserole

Ingredients:
1 lb hamburger
chopped onion
lb cooked egg noodles
2 C mozzarella cheese
16 oz spaghetti sauce
1 can olives
8 oz cream cheese
1 C Cottage cheese
C Sour Cream
Method:
Meat mixture: Brown hamburger with onion. Add spaghetti sauce. Set aside.
Cheese mixture: Mix cottage cheese, cream cheese, sour cream. Set aside.
Cook noodles. Layer in a casserole dish noodles, cheese mixture, and
meat mixture. Repeat. Sprinkle with mozzarella cheese. Bake at 350 for 20-25
minutes.
Recipe: Apple Slices goes with pork
Ingredients:
6 apples peeled pared and sliced
C packed brown sugar
C flour
2 tsp finely grated lemon grind
1 tsp cinnamon
2 tbsp lemon juice
Method:
Combine all ingredients in an 8x8 dish and bake at 350 for 45 minutes or until
tender
Recipe: Chicken Burritos
Ingredients:
6-8 Frozen burritos
1 Can green enchilada sauce
1 Can cream of chicken soup
1 C Sour Cream
1 C shredded mozzarella cheese
Method:
Place burritos in baking dish. Mix enchilada sauce with sour cream and soup.
Pour over burritos and top with cheese. Bake at 350 for 30 minutes or until
burritos are cooked.

Recipe: Cowboy Caviar

Ingredients:
4 diced tomatoes
4 diced avacodos
1 can corn
1 can black eyed peas
1 can black beans
2 pressed garlic cloves
1 bunch cilantro
2 tbsp olive oil
2 tbsp vinegar
4 freshly squeezed limes
salt and pepper to taste
to 1 pkg Italian seasoning mix
Method:
Mix all together and let sit in fridge.
Recipe: Favorite Chili
Ingredients:
2 lb lean ground beef
2 onions chopped
1 green pepper, chopped
3 cloves garlic minced
2 16 oz. can kidney beans, undrained
1 28 ounce can crushed tomatoes
2 16 ounce can chili beans, undrained
2 pkg chili seasoning
1 tsp basil
1 8 ounce can tomato sauce
Method:
Brown ground beef in large saucepan. Drain fat and add onions, garlic and
pepper, cook for 5 minutes. Add rest of ingredients, bring to a boil and then turn
to low heat and simmer for at least 2 hours. Add water if it gets too dry.

Recipe: Favorite Scrambled eggs

Ingredients:
12 eggs, well beaten
C Cream or milk
tsp salt
1/8 tsp pepper
1/8 tsp garlic salt
3 tbsp powdered sugar
C butter
Method:
Combine eggs, cream, salt, pepper, garlic salt, and powdered sugar and mix
well. Melt butter in a heavy skillet. Add egg mixture and cook until thick and
quite dry.
Recipe: Harvest Hamburger Soup
Ingredients:
1 lb ground beef
onion chopped
2 cans beef consomm
2 C water
1 can diced tomatoes
2 tbsp sugar
1 can corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 tsp taco seasoning
1 C grated mozzarella cheese
Method:
Brown ground beef and onion. In a large saucepan combine all ingredients
except cheese. Cook uncovered until vegetables are tender. Add grated cheese
to individual servings.

Recipe: Hash Brown Omelette

Ingredients:
1 lb bacon
4 C frozen hash browns, thawed
onion, chopped
C green pepper
12 eggs
C milk
1 tsp salt
tsp pepper
2 C grated cheddar cheese
Method:
Cook bacon and crumble. Set aside. Brown hash browns, onions and pepper
until golden and underside is crisp. Put in buttered 9x13 glass dish. Blend eggs,
milk and seasonings and pour over the top. Top with cheese and bacon. Cover
with foil and bake at 325 for 45 minutes. Uncover and bake 15 minutes more.
Let stand a few minutes before serving.
Recipe: Hashbrown casserole
Ingredients:
1 24 ounce package frozen hash browns
2 C sour cream
1 Can cream of chicken soup
1 stick butter, melted
1 tsp salt
2 C shredded sharp cheddar cheese
2 C crushed cornflakes with Cup melted butter
Method:
Thaw potatoes, once thawed, squeeze out excess moisture. Combine sour
cream, soup, melted butter and mix well. Add salt and cheese. Blend in
potatoes. Place mixture in 9x13 inch baking dish. Sprinkle top with buttered
cornflakes. Bake uncovered at 350 for 50 minutes. Cook longer for fresh
hashbrowns.

Recipe: Orange Rolls

Ingredients:
12 Rhodes Rolls, thawed
1 grated peel of orange
C sugar
C butter, melted
Combine for Glaze:
1 C powder sugar
1 tbsp butter, melted
2 tbsp fresh orange juice
Method:
Grate orange rind and mix with sugar. Dip thawed rolls in melted butter and coat
heavily with rind/sugar mixture. Place on greased cookie sheets or in greased
muffin tin. Cover with plastic wrap and let rise (2 to 3 hours). Bake at 350 for 20
25 minutes. While warm ice with glaze.
Recipe: Homemade Chicken pot pie
Ingredients:
1 16 ounce package frozen veggies (stew kind)
2-3 chicken breast cooked and cubed
can milk
4 frozen pie shells
Method:
Combine ingredients and put in frozen pie shell. Top with other shell. You will fill
2 pies with two tops. Cut holes in top. Bake on pre-warmed cookie sheet at 400
for 35-40 minutes.
Recipe: More Casserole
Ingredients:
2 C elbow macaroni
1 lb ground beef
1 lb cheddar cheese
1 small package frozen corn
diced onion
1 can tomato soup
Method:
Cook hamburger and onion and add tomato soup. Cook macaroni until soft.
Layer noodles, meat mixture, corn and top with cheddar cheese. Bake at 350 for
30 minutes.

Recipe: Crock Pot Chicken Cordon Bleu

Ingredients:
4-6 Chicken Breast
4-6 Pieces ham
4-6 Slices swiss cheese
1 Can cream of mushroom soup
C milk
Method:
Put ham and cheese on chicken and secure with toothpick. Layer in crockpot.
Top with soup and milk. Cook for 4 hours then serve over noodles or rice.
Recipe: Taco Stack Makes 4-6
Ingredients:
1 lb ground beef
1 pkg taco seasoning
C water
C Corn
C caned black beans
1 bag tortilla chips
lettuce, tomatoes, cheese, sour cream
Method:
In a large skillet brown and crumble ground beef, drain fat. Stir in taco seasoning
and water. Bring to a boil. Reduce heat and simmer 15 minutes, stirring
occasionally. Add corn and beans. Place in serving dish. Let guest serve
themselves by layering chips and toppings.
Recipe: Chicken Fettucine
Ingredients:
1 block cream cheese
1 cube butter
1 C parmesan cheese
2 Chicken breast
Method:
Mix all ingredients together. Serve with noodles. Thin with milk as desired.
Recipe: Homemade noodles
Ingredients:
6 eggs
2 C flour
1 tsp salt
Method:
Mix until stiff. Roll out and cut in to long strips. Place on paper towel to dry.
Serve in Chicken noodle soup.

Recipe: Cookie Pudding Salad

Ingredients:
2 small boxes instant vanilla pudding
2 C Buttermilk
8 oz Cool whip
2 Small can mandarin oranges, drained
1 Regular can pineapple tidbits, drained
2 bananas sliced
pkg fudged striped cookies, broken up
Method:
Whip buttermilk and pudding together, then add cool whip. Mix in drained fruit.
Just before serving mix in broken up cookie pieces.
Recipe: Onion Roasted Chicken and Vegetables
Ingredients:
1 Envelope onion soup mix
Cup Oil
tsp garlic powder
2 lb chicken cut into pieces
1 lb potatoes, cut in chunks
2 Sliced carrots
Method:
Add all ingredients in large bowl. Toss until evenly coated. Pour into 9x13 pan.
Bake uncovered at 450 for 45 minutes. Stirring half way through
Recipe: Crock Pot Pork Roast
Ingredients:
Pork Roast
1 C brown sugar
1 med jar pace picante sauce
Method:
Add all ingredients in a slow cooker on low for 6-8 hours. Use filling in burritos or
salad.

White Chili
Ingredients:
1 Onion
1 Can green chilies
1 Tbsp Cumin
1 Brick grated pepper Jack cheese
4 Chicken Breasts
6 Cans white navy beans
1 Tbsp Garlic powder
2 Cans chicken broth
Method:
Brown chicken and cut into bite size pieces. Add all other ingredients except
cheese and bring to a boil. Add cheese and simmer for 45 minutes. Add chicken
in last 10 minutes. Stir occasionally.
Kaulua Pork Donna Loo
Ingredients:
Approx. 14-15 pound pork shoulder (usually buy at Costco)
1 Turkey size Reynolds oven bag
1 Tbsp Hawaiin salt
1 Large sweet onion
bottle liquid smoke Mesquite is better but hickory works fine
Shake about 2 Tbsp flour in bag. Place bag in a large roaster pan. Put pork in
oven bag and sprinkle Hawaiian salt over pork. Cut the onion in slices and place
on top of salted pork. In a bowl put bottle liquid smoke and 4 Cups water, stir
together and pour into the oven bag. Tie up bag and cut slits in top of bag.
Cook @ 350 for about 5 hours. Take pork out of bag and shred. You may
need a little of the liquid to moisten pork after shredding, discard the remainder of
liquid and serve over rice.
Hearty Six-Hour Stew
Ingredients:
1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) pkg dry onion soup mix
2 Can cream of mushroom soup
1 (8 oz) can tomato sauce
1 Package frozen green peas
Method:
Spray pam on bottom of crockpot. Place beef cubes on the bottom. Layer
carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining
ingredients and pour over beef and vegetables. Cook on low for up to 12 hours
or on high for 6 hours.

Fluffy Sugar Cookies Tara Coughlin

1 C sugar
4 C flour
tsp salt
1 tsp baking soda
1 tsp baking powder
1 C shortening
3 eggs beaten
1 tsp vanilla
1 C buttermilk (freeze for 1 hour)
Mix all ingredients together. Dough will be really sticky so pam and flour pan
really good. Use extra flour to roll out and cut cookies. Bake at 350 for about 10
minutes or until golden brown.
Frosting for cookies Tara Coughlin
1 pkg powder sugar
C butter softened
1 tsp vanilla
Cube cream cheese
Use evaporated milk to consistency you want
Yummy Carmel Popcorn Deanna Esplin
Ingredients:
1 Cube butter
2 C sugar
1 C karo syrup
1 Can Sweetened condensed milk
1 Large bag popcorn puffs
In sauce pan melt butter add 2 Cups sugar and Karo syrup. Bring to a boil then
add SC milk. Bring to a heavy boil and let boil for about 2-3 minutes until carmel
color. Pour over popcorn and serve.

Snickerdoodle Cookies:
3 Cubes Margarine (not butter)
1 C. White Sugar
1/2 C. Brown Sugar
3 Eggs
2 Small Packages French Vanilla Instant Pudding
4 tsp. Vanilla
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon
1 1/2 tsp. Cream of Tartar
4 1/2 C. Flour
Cinnamon & Sugar Mixture:
1/2 C. Sugar + 1 tsp. Cinnamon
Cream margarine and sugars. Add eggs and pudding, mix until well blended.
Add remaining ingredients in order. Roll dough into small round balls (slightly
smaller than a ping pong ball). Roll dough ball in Cinnamon and Sugar mixture
until well coated. Place on cookie sheet and bake @ 350 degrees for about 1012 minutes.
Lemon Cookies:
3 Cubes Margarine (not butter)
1 C. White Sugar
1/2 C. Brown Sugar
3 Eggs
2 Small Packages Lemon Instant Pudding
3 tsp. Vanilla
3 tsp. Lemon Extract
2 tsp. Lemon Zest
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
4 1/2 C. Flour
Lemon Cookie Icing:
8 Ounces Cream Cheese
1 Box Powdered Sugar
1/2 Cup Fresh Squeezed Lemon Juice
Cream margarine and sugars. Add eggs and pudding, mix until well blended.
Add remaining ingredients in order. Roll dough into small round balls (slightly
smaller than a ping pong ball). Place on cookie sheet and bake @ 350 degrees
for about 10-12 minutes. Ice Cookies after they have cooled.

Zuppa Tuscana (Yummy Soup) - submitted by Brittany

1 lb ground sausage (regular or spicy)
3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices
1 large onion, sliced
3 cloves garlic, minced
8 cups chicken broth
1 cup heavy whipping cream
1 bunch kale, chopped
freshly grated Parmesan cheese
salt and pepper to taste
3/4 teaspoon crushed red pepper flakes (*see note)
Brown sausage in large soup pot. Remove sausage and set aside. To the pot
add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until
potatoes are tender, about 20 minutes. Add cream and sausage to the pot and
warm through. (Do not boil) Add kale several minutes before serving. Top with
freshly grated Parmesan cheese. Delicious!!
*If using spicy sausage, you may want to omit the red pepper flakes...unless
you like eating fire! :)

Yummy Chicken and Pasta Britts friend

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawrys mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes
together. If youre apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less
messy. And its crispy every time. Time varies, so you just have to watch it. I think
its usually around 30 minutes. Allow to cool and then crumple (I totally wear
disposable gloves for this part - surprise, surprise).
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated
chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set
this aside. About a half-hour before serving, boil the pasta. In a small saucepan,
melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled
bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over
cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more
shredded parmesan cheese on top.
RECIPE: Asian Salad
INGREDIENTS:
4 cups cooked chicken cubed
6 cups iceberg lettuce, cut thin
4 cups cooked roman noodles, drained and cooled
1 can mandarin noodles, drained
1/4 cup sesame seeds. toasted
1/2 can chow mein noodles
1/2 cup bean sprouts
1/2 cup sugar peas
1 bottle Mariana's poppy seed dressing
METHOD:
Toss together in a large salad bowl and serve

Chicken Carbonara- Food Network

Ingredients:
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Directions:
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and
garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to
blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the
spaghetti and cook until it is just tender but still firm to the bite, stirring
occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the
spaghetti and the cream mixture and toss over medium-low heat until the chicken
is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do
not boil or you might end up scrambling the eggs). Season the pasta, to taste,
with pepper and salt if needed (the pancetta will likely add all the salt you need).
Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon
zest over, and serve.

Honey Lime Chicken Enchiladas- The sisters caf blog

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good
results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at
least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit
in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a
9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving
about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining
enchilada sauce with the cream and leftover marinade. Pour sauce on top of the
enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until
brown and crispy on top.

RECIPE: Baked Corn in Sour Cream

INGREDIENTS:
2 tbsp butter
2 tbsp chopped onion
2 tbsp flour
1/2 teasp salt
1 cup sour cream
1 1/2 lb frozen corn
2 tbsp chopped celery
6 slices bacon cooked and crumbled
1 tablesppon minced fresh parsely
METHOD:
In a large saucepan, melt butter. Stir in onion and saute until
transparent. Blend in flour and salt. Gradually stir in sour cream
until mixture is smooth. Add corn and celery, heating thoroughly.
Stir in bacon and parsley. Pour into greased 2-quart casserole.
Bake at 350 for 30 to 45 minutes.

RECIPE: Baked Pork Cutlets

INGREDIENTS:
2 cups crushed ritz crackers
1/4 cup parmesan cheese
2 teasp garlic salt
1/2 teasp dried sage
6 boneless pork chops
1 cup plain yogurt
METHOD:
in a medium bowl combine cracker crumbs, Parmesan cheese, garlic salt, and
sage; set aside. Coat each pork cutlet with yogurt, then dip both sides into
crumbs. Place in greased backing dish. Bake at 350 for about 45 minutes.
Serve with apple slices.
RECIPE: Favorite Crepes
INGREDIENTS:
1/2 cup cold water
1/2 cup cold milk
4 eggs
1/4 teasp salt
2 teasp sugar
1 cup flour
2 tablesppon butter melted
METHOD:
Put liquid, eggs, salt and sugar into blender; blend into mixed. Add flour and
melted butter and mix at top speed for one minute. Cover and refrigerate until
ready to use. Heat crepe pan over moderate heat. For each crepe, lightly
grease pan with oil or butter. Pour 1/4 cup batter into pan, rotating so batter
spreads evenly. Turn when lightly browned to cook other side. Stack crepes and
keep warm placing a sheet of paper towel between crepes while cooking the rest.
Top with syrup, jam or fancy filling. Roll up and enjoy.

RECIPE: Quick Chicken Soup

INGREDIENTS:
4 chicken breast
5 carrots sliced
1 stalk celery, sliced
2 qrt water
4 boullion chicken cubes
1 can cream of chicken soup
1 onion chopped
1 teasp basil
pepper
1 cup frozen peas
1/2 pkg frozen noodles
METHOD:
Add cream of chicken soup, basil and pepper and bring to boil again before
adding defrosted noodles and peas. Cook for an additional 5 minutes. (You can
use 2 quarts of chicken broth instead of water and bouillon.)
RECIPE: Tortellini Soup
INGREDIENTS:
1 lb mild italian sausage
1 onion chopped
2 cloves garlic minced
1 cup water
2 cans beef broth
1/2 cup apple juice
3 carrots sliced
1 can crushed tomatoes
1 teasp basil
1 teasp oregano
1 cup sliced zucchini
4 tbsp parsley
1 green pepper chopped
8 oz cheese tortellini
grated parmesan
METHOD:
In large soup pan, brown sausage. Drain fat and add chopped onion ad garlic
and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano,
zucchini, parsley, and green pepper. Simmer for 30 minutes or longer. Add
tortellini 5 to 10 minutes before serving and cook until tender, but not soggy.
Garnish each serving with Parmesan cheese.