September 30, 2009
(Stole the pic from another blog)
Lion House Hearty Chicken Noodle Soup
2 tsp. chicken soup base, or 2 bouillon cubes
3 cups canned chicken stock (broth)
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (10 1/2 oz. each) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (equal amounts of flour and butter used to thicken). I rarely need this.
2 cups cooked diced chicken (sometimes I use a can of chicken)
2 1/2 oz. (about 4 cups) cooked noodles
Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes 10 one cup servings.
September 15, 2009
• 6 oz. bittersweet chocolate, finely chopped
• 1/3 cup heavy whipping cream
• 1/2 tsp vanilla extract
• Coatings: 1/3 cup unsweetened cocoa powder, powdered sugar, coconut flakes, or finely chopped walnuts, peanuts or pecans.
1. In work bowl of food processor or, medium, heatproof bowl, place chocolate.
2. In small saucepan over medium heat, combine cream and vanilla. Heat stirring, until it just starts to boil.
3. Remove saucepan from heat and immediately pour over chocolate in work bowl. Process for 15 to 20 seconds or stir together until chocolate has completely melted and is smooth.
4. Pour into 13×9 inch baking dish and refrigerate until mixture is set, about 18 minutes. ( I left it in longer because I got busy working on other things. I pulled it out and let it sit for a bit and then continued.)
5. Put desired coatings into individual bowls. ( I put them in bags so I could shake them and have less dishes to do. ) Using melon baller (this makes it easier to have them come out as the same size) or two teaspoons, scoop chocolate mixture into approximately 1-inch balls and toss in cocoa powder or other coating. (It was a little difficult to get it out of the scoop so I had to roll them back into shape in my palms.) Cover and refrigerate until ready to serve.
*Triple the batch so you can try more coatings and who’s going to use whipping cream again before it goes bad? With a larger batch you may have to put the chocolate back in the frig before you get them all made because it gets too soft after a while.
1 box graham crackers (3 little packages)
2 boxes instant French vanilla pudding (1 large box, 1 small box)
4 3/4 C. milk
8 oz. Cool Whip
Beat pudding with milk for 3 minutes. Add Cool Whip. Blend well. Line 9x13 inch cake pan with 1 layer of graham crackers. (You can leave most whole, but can break some to fit.) Cover with half of the pudding mixture. Place another layer of graham crackers on top of pudding. Cover with remaining pudding mixture. Place 1 more layer of graham crackers.
Top with the following - Topping:
1 sq. unsweetened chocolate
2 Tbsp. melted butter1
1/2 C. sifted powdered sugar
3 Tbsp. milk
2 Tbsp. light Karo syrup
1 tsp. vanilla
Melt chocolate with butter. Add remaining ingredients. Beat until smooth. Spread on top of last layer of graham crackers. Best if left in refrigerator overnight.
1 rump roast
dashes of onion salt
dashes of salt
dashes of pepper
Place frozen roast in slow cooker overnight.
When you arrive home from Church, remove roast from slow cooker and chuck the roast across the counter. Make sure it doesn't hit the ground.
Place back into slow cooker until ready to serve.