CHICKEN NOODLE SOUP

My go-to recipe when someone is sick.

INGREDIENTS:

Chicken or chicken carcass (Chicken bones and skin left over from roasted chicken)

Chicken Bouillon 

1 or 2  pkg Mrs. Weiss’ KLUSKI Noodles (or any pkg of noodles)

3-6 carrots

1-2 stalks celery, preferably with leaves

1 onion (optional)

Juice of one lemon (optional but important)

Salt and pepper

 

Cover clean chicken or carcass with water and boil at least an hour, or simmer all afternoon.

Strain broth into another pan. Add enough water to make a large pot of broth about 2/3 full. Debone chicken meat, even if it’s just a little from the carcass, and save in a bowl to add at end. Be careful to keep little bones out of the meat you save.

 

Taste broth and see how flavorful it is.  You will likely need to add bouillon and salt and pepper. When I boil a carcass I usually add about 1/3 c or more of bouillon after I have strained the broth off, because there is less flavor in the carcass than the whole chicken. Be sure to add a good shake-shake-shake of black pepper and maybe more salt than you might think. Your own mouth is your best judge, so taste as you go.  

 

Strain broth so all bones, skin and meat are removed. Bring prepared broth to a full boil.

 

ADD to broth:

Leafy stalks of celery. I always save the inside leafy parts of a stalk of celery in a baggie in my crisper.  Just dump a few of them in the pot, whole or cut up.

A whole cleaned onion. Or a couple whole green onions. (optional)

Let these boil while you peel your carrots, or fold a batch of laundry… maybe 10-30 minutes.

 

Then add:

Thinly sliced, cleaned carrots, maybe 4 or 5 carrots

1    8 oz. bag  Kluski noodles  (these noodles take around 15-18 minutes to cook, which is about how long it takes the carrots to cook.  If you use other noodles that take a shorter time to cook, put the carrots in and boil them for a few minutes before you add the noodles.) I often use 2 bags of noodles if I have a big pot of broth.

Boil according to noodle package directions.  Taste.  Do not over boil, the noodles will get mushy. They continue to cook slightly after you turn off the stove.

 

Turn off stove when done.  Add more bouillon if it’s bland.  (Trick: If it is too salty, add a whole peeled potato. Remove the potato when done, it absorbs some of the salt)

 

Add meat.  

Secret ingredient:  Squeeze some lemon juice into broth.  Like ½ lemon, or some from a jar, maybe 2-3 TBSP.  This came from the Jewish mother of Barbara Jordon, a music friend from New York.  The lemon and celery are the only things that I think set this soup apart.  Otherwise, it’s just everyone’s basic chicken noodle soup, which isn’t bad either.

CHICKEN IN A POT

Brown 2-3 lb. chicken parts (cleaned in cold water) in one stick of melted butter (use a heavy fry pan for this). 

Remove chicken when skin is golden. Put chicken in a separate large heavy pot.  

Scrape the fry pan with butter and drippings and add:

½ c. white cooking wine

½ c. water or chicken broth

2 T chicken bouillon

1 t. salt

Scrape pan again and pour this sauce over the chicken.  Cover and simmer (low boil) about 30 mins.  

Meanwhile peel and cut in large chunks:

1 lb. carrots peeled and cut into chunks, or use a bag of baby carrots

1 large onion, cut in quarters

1 T. celery flakes, or the small leaves from the inside of a bunch of celery

1 t. rosemary leaves

4 or 5 russet potatoes (brown skinned ones) peeled and quartered

Cover and simmer about 45 mins. to 1 hour (check to make sure spuds and carrots are fully cooked.  Baste while cooking, (meaning spoon sauce over top of everything once in a while.)

The rosemary in this recipe makes the kitchen smell divine!

Recipe from Helen Connors (my mother-in-law) who probably learned it from her mother, Helene Roy.

 

MICHIGAN BAKED BEANS

2 ¼ c dry navy beans

1 ½ quarts water

1 t. salt

1/3 c. brown sugar

1 t. dry mustard

¼ c molasses

½ lb salt pork, cut in chunks

1 small onion, chopped

Wash beans in cold water and then soak in cold, clean water for at least one hour. (or over night)

Drain water.  Add 1 ½ quarts cold water to beans and bring to a boil on top of the stove.  Skim off foam and lower heat. Simmer about 45 minutes or until bean splits when blown on.

Drain, but save water.  Mix ingredients and pour into bean pot.  Add enough of the saved water to cover.

Bake at 325 for 6 hours.  Add water as needed but not after last hour of baking time. (Beans should be covered with liquid.  Do not let them dry out).  

Serve with a nice hot baked Idaho Russet potato. See below.

Tips: 

1. Do not…I repeat, DO NOT wrap a beautiful russet potato in foil to bake it.  This makes a steamed potato.  Wash it, stab it a couple times with a fork so steam can release, and set directly on the rack in the oven.  Bake at 400 for 1 hour, depending on the size of the spud.  Squeeze it to check for doneness.  If it resists, give it more time. Or you can cook it at 350 or 375 for a longer time, maybe an hour and a half.  You may also smear a thin layer of shortening on the skin before cooking, for a crispy skin.  Real Idahoan's eat the skin when they are done with the flaky meat inside.  

2. Grandma Roy always wrapped foil round the lid of her bean pot, gathering it at the top so it is easy to lift off to check the beans during the cooking process.  I do the same. Place beans on a cookie sheet while cooking to catch overflow.

Baked beans are really good for you.  They are high in protein and low in fat. And inexpensive. This is Dave's Gramma Roy's recipe. Every respectable midwestern house has a bean pot. When Dave's parents got married Gramma and Grandpa Roy gave them two fifty pound sacks of Navy beans as a wedding gift.

CHICKEN ENCHILADAS

1 package large corn or flour tortillas
8 oz package of Cream Cheese or Neufachel Cheese
1 can cream of chicken soup
1 small can green chilis
2-4 c shredded chicken
½ c jalapeno cheddar cheese
Cilantro to taste
½ squeezed lime

 

Mix above ingredients. Scoop roughly ¼ c onto tortilla. Fold-in sides and roll. 

Grease bottom of Pyrex casserole dish and line up enchiladas as you make them. Cover with sauce of choice, top with cheese, cover with foil and bake at 350 for 25 minutes. Remove foil and turn oven to broil for a few minutes until the cheese on top is bubbly and golden.

Sauce options:
- Canned Green Enchilada Sauce from store
- Canned Red Enchilada Sauce from Store
- Homemade Creamy Enchilada Sauce
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream or Greek yogurt
1 (4 oz) can diced green chilis

 

Recipe from Jordon Merrill. 

CHICKEN BREASTS IN LEMON CREAM

Ingredients:

Boneless skinless chicken breasts or tenders, trimmed, cut thin or pounded thin (4 pieces per 2 servings)

4-6 fresh lemons for juice (keep some zest for more lemon flavor in cream if you want)

whole cream (roughly 1/2 pint per 2 servings)

chicken broth (roughly 1/2 pint per 2 servings)

fresh mushrooms

butter

olive oil

flour, salt and pepper

cooked rice (parslied rice pilaf is great with this recipe)

 

Prepare hot rice to serve under chicken.  

Squeeze juice of lemons into a bowl, remove seeds, and add lemon juice to whipping cream. Stir and set aside.

Melt a few T butter in heavy saucepan.  Sautee’ washed and sliced mushrooms in butter. Remove from pan.  Add a glug or two of olive oil and maybe half a cube butter.  Olive oil has a higher smoking point than butter, so you can cook your chicken on higher heat.  But you also want the flavor of butter.  

Dredge chicken breast fillets in flour, salt and pepper.  

Cook in oil until nice and brown.  

Remove from pan to another container while you cook other chicken pieces.  

When chicken and mushrooms are all cooked add  2 Tbs butter to pan, melt it, then add 2 -4 T flour to pan.  

Scrape the drippings into the mix.  

Add equal parts chicken broth and lemon cream mixture to the brownings.  Scrape the bottom of pan and heat, stirring constantly.  Add cooked chicken and mushrooms back to cream mixture and heat.

Serve over hot rice.

 

Parslied Rice Pilaf 

Ingredients:

Long grain rice

Fresh parsley, chopped

1 small onion finely chopped

3 cloves garlic, chopped or minced

chicken broth or water with chicken bullion

butter

 

Melt 2 T butter in saucepan.  Add chopped onion and sautee till tender.  Add2 c rice and stir.  Add 4 c broth and stir.  Bring to a boil, lower to simple simmer and cover.  Cook for approx. 20 minutes or according to rice directions.  When rice is done, stir in minced garlic and chopped parsley (a small handful).  Salt and pepper to taste.

This entree pairs nicely with steamed broccoli.

CABBAGE ROLLS

Take a large head of green cabbage. Cut the hard middle part out in a sort of cone shape. Steam in a big pot approx. 20 mins or until leaves soften and come loose. 

With tongs pull leaves off cabbage head and gently immerse in cold water in a separate container. Reserve the cabbage water.

With a sharp thin knife shave the thick vein on each leaf so they will more easily roll.

You may prepare the cabbage a day or two ahead of time and store in a sealed bag or covered container in the fridge until ready to make the rolls.  

 

In a large bowl mix together:

1 1/2 pound burger meat (hamburger or ground pork) 

1 ½ c. cooked rice 

2T fresh chopped parsley or 1 T dried parsley

1 small finely chopped onion

½ c crushed tomatoes

2 eggs

salt & pepper & garlic salt. 

Mash it all together with your hands.

 

Put a couple Tbps. of the meat mix in center and roll up with sides flapped in so it's sealed.  

Mix 2 c crushed tomatoes, 2 c tomato sauce, and 2 c or so of reserved cabbage water together.  Put about 1 inch of this liquid in bottom of a casserole.  Lay rolls down in sauce nice and snug next to each other, then cover with more sauce and crushed tomatoes.  Put bacon on top if you have some, just for the flavor.  Cover and bake at 325 for a few hours.  Keep rolls covered with sauce.  May add water to sauce to thin it out.

My Romanian friend, Beno Mann, taught me how to make these. Growing up in Pittsburgh PA, our ethnically diverse church congregation always had these at our potluck dinners. When I cook these now I feel like I am ten years old surrounded by the beloved women of my childhood, including Beno. My Hungarian friends, the Ventillas, eat them with sour cream. Mmmmm.

BRUSCHETTA

1 baguette, cut in half length-wise and toasted or sliced, buttered and toasted
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced Roma tomatoes ( cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
Slice the bread into individual pieces and spoon the mixture on top.

FYI- pronounce this brew-sketta. Most Americans have been pronouncing it incorrectly. There is no "sh" sound in this Italian word.

BROCCOLI SALAD

3 heads broccoli

10 slices cooked bacon, crumbled 

1/2 cup finely chopped red onion 

8 ounces grated sharp cheddar cheese (1 cup)

1 cup mayonnaise 

3 tablespoons vinegar 

1/2 cup sugar 

Salt and freshly ground black pepper 

Cashews (add just before serving)

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into very small flowerets. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Recipe from Cindy Gardner

BREAKFAST GRUB - PANCAKES, FRENCH TOAST, HASH BROWNS

Pancakes

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 ¼ cups milk
3 tablespoons melted butter or vegetable oil
1 egg

Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

French Toast
⅔ cup milk
2 large eggs
1 teaspoon vanilla extract
dash of salt 
6 slices bread

1 tablespoon unsalted butter, or more as needed

Gather all ingredients.
Whisk milk, eggs, vanilla, and salt together in a shallow bowl.
Lightly butter a griddle or skillet and heat over medium-high heat.
Dunk bread in the egg mixture, soaking both sides.
Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side.
Serve hot with butter, powdered sugar and fruit

Hash Brown Potatoes

Peel a brown russet potato
Shred it with a grater
Heat two tablespoons of oil in a heavy fry pan, get it nice and hot
Squeeze extra moisture out of potatoes and put them in the hot oil, spread thinly
Shake a good amount of salt and pepper over the spuds
When the bottom is light brown (lift it with a spatula and peek), flip it in the oil
Cook till both sides are crispy brown on the outside
Eat!
(These will generally take 10-15 minutes to cook, depending on how big your potato is and how big your pan is. Most people don't cook their hash browns long enough.)

BEEF BARLEY SOUP

2 lb beef short ribs
¼ c olive oil or vegetable oil
1 c barley
1 onion
6-10 carrots
celery
crushed tomatoes (1 large can, or peeled crushed fresh tomatoes [crush in blender]) or tomato sauce
beef soup bones or 4 cans canned beef broth Boil bones in water and 2 T salt for at least an hour to get broth)
beef bouillon
salt and pepper

 

Heat oil in large heavy pot. Salt and pepper raw beef, lightly coat with flour, and brown full pieces in hot oil.  You want nice dark brown drippings for flavor, so be sure the oil is hot enough to really sizzle.  Meanwhile, boil soup bones or canned broth in a separate pot. When meat is brown all over pour hot broth over them and simmer for an hour, or until meat is tender.  Be sure meat is fully covered.  Add water if necessary. Add onion, cut into 1/8ths, and a handful of chopped celery, with celery leaves included.  That inner bitter portion of a bunch of celery is best for soups. 

When meat is tender remove meat from broth and cut into small pieces. Discard bones.  Rinse 1 c. barley in cool water, then add to boiling broth.  Boil gently for 30 minutes. Taste the broth and see if it has enough flavor, add bouillon and salt and pepper to taste.  Do not be afraid to add plenty).

Add clean sliced carrots to soup and simmer for another 15 minutes. Add crushed tomatoes, or if tomato chunks bug you, use tomato sauce.

Your best tool is your taste.  If there is not enough flavor, add salt and pepper and bouillon.     

LICORICE CARAMELS

My pal, Suzanne Ferguson, knows the way to my heart. So, every concert and every birthday she hands me a big ol' bag of her home made licorice caramels. She also knows the boys in my band love them, so she makes multiple bags, plus more to sell as concessions for our orphans in Africa. If I let myself, I could eat a full bag of these in one sitting. They are so irresistible!

1 c butter

2 c sugar

1 can sweetened condensed milk (14 oz)

1 c light corn syrup

1/8 t salt

1 t anise extract 

½ t black or red food coloring paste

 

Line a 9x9 pan with foil, extending the foil over the top of the pan. 

Butter the foil.

 

In a heavy 3 qt. saucepan melt butter over low heat.

Add sugar, sweetened condensed milk, corn syrup and salt. Mix well.

Clip candy thermometer to side of pan.

Cook on medium heat at moderate steady boil.

Stir regularly to avoid scorching. (it will be roughly 13-20 minutes)

Cook to around 230 (thread) (if you want a softer caramel cook to lower temp next time, and higher for firmer)

When its reached 230 (between thread and firm ball stage) remove from heat. Remove thermometer.

Add anise and food coloring and stir well.

Pour immediately into buttered foil lined pan. 

Let cool several hours until firm.

Lift out of pan by foil edges and set on cutting board.

Remove foil and cut into 1 x ¾  inch pieces.

Wrap in waxed paper, twisting the edges like candy.

BLUEBERRY PIE & RHUBARB PIE

August is the best time to visit our Michigan cottage on the shores of Lake Huron. We will load up the kids and head out to the blueberry farm down the road. A large flat of berries sits on the counter. Little fingers reach over the countertop and snatch dark blue sweetness all day long while Gummy ties on her apron and sets out to make blueberry pie.

BLUEBERRY PIE

Pie dough for top and bottom 9-inch pie, chilled 

 

2/3 cup to 3/4 cup granulated sugar, adjusted according to sweetness of berries

1/4 cup cornstarch 

2 teaspoons freshly grated lemon peel

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon kosher salt

6 cups fresh blueberries (about 2 pounds)

1 tablespoon butter, cut into small squares

1 egg yolk

1 tablespoon heavy cream

1 tablespoon coarse sugar, for garnish

 

Roll Out Crust and Prepare Filling

Roll out half of the pie dough to fit an 8- or 9-inch (20 to 23 cm) pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches (5 cm) larger than the dish.

Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch (2 cm) of the edge of the dish. Refrigerate while you make the pie filling.

Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Dot with butter and top with crust. Vent crust to let steam escape usiong scissors or a knife.

 

Set oven to 400 degrees F  Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).

Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).

Cool 2 to 3 hours before cutting to allow filling to set.

 

I like to grow my rhubarb, and I'm a purist. Don't go mixing rhubarb with berries. The sweet tartness and unique flavor is my favorite all by itself. Besides, it's an homage to my mother.

RHUBARB PIE 

4 cups chopped rhubarb

1 1/3 cups white sugar

6 tablespoons all-purpose flour

1 tablespoon butter

1 recipe pastry for a 9 inch double crust pieDirections

Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. 

Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. 

Dot with small pieces of butter. Cover with top crust.

Place pie on lowest rack in oven. Bake for 15 minutes. 

Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes.

Serve warm or cold.

Buckets of blueberries. Tawas, MI

The before and after of fruit pie season.

ARTICHOKE DIP

A backstage favorite for the band at my Christmas concerts.

Blend together with mixer:

2 pkg. cream cheese (8 oz)

2 c. real mayonnaise

1 14 oz can artichoke hearts (marinated or not)  (approx 1 ½ c per can…cut up w/ scissors)

2 small cans green chilis

3 c. parmesan cheese grated

 

Pour into ceramic casserole dish. Bake at 350 for approx 1 hr

Serve warm with crackers or toasted Crostini.

Recipe from Ashley Connors

MARINARA SAUCE / LASAGNA / MANICOTTI

My husband served for two years as a missionary in Northern Italy. I learned to make pasta sauce from Sorella Settembrini when we visited her in her farm house near Piacenza.

MARINARA SAUCE

2 large cans or quart bottles of crushed tomatoes

1 small can tomato paste

1 large can tomato sauce

Olive Oil

Fresh Garlic, minced (to taste, probably one clove)

Fresh or dried basil One large handful of fresh leaves chopped or torn or 2 T dried (to taste)

1 carrot (grated)

1/2 c chopped onion (optional)

1 T sugar

butter

starchy pasta water

Pour 1/4 c olive oil into heavy bottomed skillet of pot. Heat it gently. Sautee onion until translucent. Grate one small carrot into olive oil. Sautee carrot a minute or two. Add minced or chopped garlic, maybe 7 or 8 clove nubs. Cook another minute of so. Add sugar, then can of paste. Stir as it heats up. To this add crushed tomatoes and stir well. I usually add a couple quarts, depending on how big a crowd I am feeding or how much I plan to send home with guests (they always want some) Add a good bunch of fresh basil leaves, torn into small pieces. If you don't have fresh, use a couple tablespoons of dried crushed basil. Taste and see if you need to add salt. If you are using commercially processed tomatoes there is likely to be more salt than home canned. Add some cans of tomato sauce to this if you want. It stretches out your sauce if extra guests show up. After simmering for an hour or three, you can add a couple tablespoons of butter or cream to counterbalance the acidity and smooth out the sauce. A little of the starchy water from the pasta boiling will also smooth out the sauce. 

RAGU SAUCE: Add meat to Marinara and you have RAGU. I prefer fresh ground pork in marinara sauce. Pork really likes tomato, and vice-versa. Use plenty of salt and pepper and cook your pork in olive oil. Add this to your sauce. Stir some sauce around in the brownings at the bottom of your pan to get all that flavor into your ragu. You can also use hamburger the same way.

You can also put cooked chunks of pork tenderloin roast in a strong blender and chop it up finely, then add to sauce. 

MANICOTTI or LASAGNA:
My mother learned to make lasagna from Mamma Fasulo, and I learned from my mom.
I make a bunch of Manicotti while I have the mess out. It freezes fine, and is good to make for neighbors and have some for home as well. Here's my double batch recipe.

Marinara or ragu sauce

Pasta noodles, 2 boxes (Manicotti for stuffing, or lasagna for layering)

Filling:

4 eggs

2 lb Ricotta Cheese

1 c Parmesan Cheese

6 c Mozzarella cheese

1/2 c bread crumbs (I toast bread and crush it in blender)

2T chopped parsley or 1 T dried parsley

ground pepper

Boil noodles in plenty of hot water, 6-8 minutes.  Drain and put in ice water to help keep them intact .Use 9 X 13 baking dish or large cake pan. Pour a few tablespoons of olive oil on bottom of pan, then add enough  marinara sauce to cover bottom of pan.  Stuff shells and lay them side by side in pan.  If making lasagna put ricotta and other ingress in globs on pasta, sprinkle mozzarella on top, pour some sauce over it, and repeat in layers.  For Manicotti just do one layer of rolls and then top with plenty of marinara sauce and some shredded mozzarella with parmesan on top.

Cover with foil and bake on a cookie sheet at 350 for roughly 40 minutes to an hour. Remove foil and turn on broiler to brown cheese on top. Thicker lasagna will take longer than an hour. Refrigerated will also take longer than lasagna made fresh, so plan on extra time . Remove from oven and let rest at least 20 minutes for the ingredients to incorporate. If frozen, defrost for a day in the fridge and then cook.

A little note about cooking pasta: Be sure to cook your noodles in plenty of water.  Too little water will not give the poor pasta anywhere to send its starch. Cook it according to directions on the box or bag, minus a minute.  That's when you check it.  Take a bite.  If there is any crunchiness in it, keep cooking. If there is a little resistance to the tooth, it's just right.  If it's mushy, you've overcooked it. Don't waste good sauce on overcooked pasta.  Boil a new batch.  Do NOT keep cooked pasta in hot water, or even cold water.  Drain it and toss some olive oil or butter in it to keep it from sticking. You can always reheat in rapidly boiling water for 30 seconds (I'm talking spaghetti here.) For lasagna and manicotti noodles, I keep them in ice water to keep them from sticking to each other and to hold the shell shape.  But I work rapidly so they are not over soaked. Shake water off noodles before stuffing or layering them. Also, boil in salted water.  Do not salt pasta after the fact.

To STUFF MANICOTTI put filling in a large frosting piping bag and pipe into noodles.