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Archive for January, 2010

Bean Soup

Bean soup is one of my favorite soups. So easy to make, and perfect for cold winter days or summer days even.  I like to throw it all together in a crock pot, and let it simmer all day. This is a really easy way to make bean soup and it tastes so good.

Bean Soup

2 Jars (48 oz. each) Randall Deluxe Great Northern Beans

4 Stalks Celery, diced

1 Large Spanish Onions, diced

1/2 Pound Baby Carrots, diced

1 Can (26 oz.) Hunt’s Spaghetti Sauce (or your favorite brand, or canned tomatoes)

1 lb. Salt Pork, Rinsed and diced

1 lb. Cooked Ham, diced

1 Tbsp. Garlic Powder

1 tsp. Celery Seed

1/4 Cup Dried Vegetable Flakes (Optional)

2 – 3 Tbsp. Beef Bouillon (start with 2 and taste to see if more is needed.)

4 Cups Water

** I did NOT add salt to this recipe. The salt pork is salty and the bouillon is salty. Add small amounts of the bouillon tasting before adding more.

Combine all ingredients in a 5 quart Crock pot, set on high and simmer for 6-8 hours.

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I love Chicken N’ Dumplings. They are pure comfort food for me! What I like about them too, is the fact that they taste even better the next day if that’s even possible. I had to make this twice for my family (back to back) before they had enough. I hope you enjoy them as much as my family.

Chicken N Dumplings

1 Whole Chicken

1 large Onion, diced

4 Stalks Celery, diced

1 Cup Mini Carrots, diced

3 Medium Potatoes, Cubed (Optional, if desired) (Sometimes I put potato in mine, today I didn’t)

2 Tbsp. Butter

1 Tbsp. Olive Oil

Seasoning Salt (to taste)

Pepper

Salad Supreme Seasoning

1 Can (10 3/4 oz.) Cream of Celery Soup

1 Can (10 3/4 oz.) Cream of Chicken Soup

Minor’s Chicken Base (I used 2 spoonfuls) (to taste)

Dumplings:

4 Cups Flour

1 tsp. Salt

1/2 tsp. Pepper

10 Tbsp. Butter

2 Eggs

1 Cup Whole Milk

I didn’t thaw my chicken. I just took a whole frozen chicken and placed it in a pan, and added water to cover. Bring to a boil and than simmer for about 1 1/2 hours. Remove chicken to a cookie sheet to cool. Reserve Broth.  In a skillet, melt the butter and add the olive oil. Sweat the Onion, celery and carrots until tender. Add Seasoning salt, Pepper, and salad supreme seasoning to taste. In the meantime, debone chicken and shred.   In the same pan you cooked your chicken in, add the deboned chicken, vegetables, and enough reserved broth to cover. Add cream of celery and cream of chicken soup and stir well. Add the Minor’s Chicken Base to taste. (If you can’t find Minors, use Better than boullion Chicken flavor). Simmer for 30-40 minutes.  While the chicken is simmering, make the dumplings.

In a bowl, combine flour, salt and pepper. Stir with a whisk until mixed well. Cut in the butter. Add 2 eggs and the milk and stir until you have a dough.  Roll dough out on a floured surface until desired thickness. (The thinner the dough the more tender the noodles. If you want tender thin noodles, roll thin. If you prefer a little more chewy dumplings roll thicker, or you could make drop dumplings. I rolled my dough out to about 1/4 inch thickness. With a pastry cutter, I cut them in squares). Add the dumplings, and stir until incorporated in the broth. Simmer for 30 minutes, stirring occasionally to prevent sticking, and serve.

This tastes even better the next day.

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