Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
In a medium stockpot, bring chicken broth to a simmer.
Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture.
This also makes a great soup-base for other soups. You can make it as thin or as thick as you like by adjusting the amount of cornmeal.
This soup is bland until you add your favorite spices or seasonings. We start with it like this -- perfect for sick days.
rtight container at room temperature for up to 6 months.
se my electric frying pan for this.) Add the chicken to
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
n preheated 300 F oven for 6 minutes or until bread
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
If it's too sweet for you, add a bit of
For the mix:
Grind the
nd cook over low heat for 2-3 minutes more, shaking
medium bowl and marinade for 2 hours.
Place chicken
We have two recipes for Eggplant (Grandma's own).
Try them both!
In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
o 3 quarts of water for the pasta. Add 1 tsp
Cream Shortening, Sugar and Eggs together in a bowl.
Add 1 c. Applesauce.
Mix dry ingredients together.
Add to mix stirring until batter is smooth.
Add Raisins to taste (make it as lumpy as you like).
Bake in cup cake tins at 375 degrees for about 20 mins. Yield:
24.
o cook the other side for just a few seconds. Shake
FOR THE PATE
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
ater. Stir and let stand for 5 minutes.
In a
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.