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One holiday down, one to go! Our son put the Christmas tree up for me as Pa Lloyd isn’t able to do that. He’s slowly getting better but has a way to go. The good news for me is that he can wash some dishes!
The soup recipe I am sharing with you is one I got from Facebook, Pa Lloyd says it’s the best soup I’ve ever made. I don’t know if I agree with him but it is a good one! Creamy Chicken Soup 1 Tablespoon olive oil 6 bone in chicken thighs 1 onion, chopped 2 garlic cloves, minced 2 large carrots, sliced 1 celery stalk, sliced 1/3 cup flour 2 Tablespoons chopped parsley 1 chicken boullion cube, crushed 4 cups chicken broth, 5 cups milk 10 oz. dry noodles and 1/3 cup frozen peas Salt and pepper Brown chicken thighs in oil about 3 minutes each side, add onion, garlic and carrots. Saute’ 5 minutes, add parsley, crushed bouillion, crushed and chicken broth, simmer covered 25 minutes. Remove thighs, remove skin and bones and shred meat, add to soup along with milk, noodles and peas, simmer 10-15 minutes until the noodles are tender. Serve. Have a great week!
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This week I tried three new recipes. Two were winners. One neither of us could hardly eat! We saved some calories that way! I was looking for a punch recipe that fit the season and came across an apple juice one from a cookbook I purchased before I was married from a co-worker at Swedish Hospital. That hospital no longer exists and my cookbook no longer has a cover! Anyway I fixed the punch for my church circle and it was a hit, so I am going to serve it at our Thanksgiving gathering and share it with you today. Hope you enjoy it too.
Spicy Apple Punch: 2 quarts apple juice or apple cider 3 cinnamon sticks 12 whole cloves 1 cup orange juice 4 ( 7-oz.) bottles 7-up 2 trays ice cubes, I froze apple juice for the ice cubes. Simmer 1 quart apple juice with cinnamon and cloves 10 minutes. Refrigerate several hours or overnight to develop spice flavors. Chill all ingredients. Discard cinnamon and cloves. Combine mixture with remaining apple juice and orange juice in a chilled punch bowl. Slowly pour in 7-up, add ice cubes and garnish with apple slices. Makes 3 quarts or 24 punch cup servings. I let the cloves and cinnamon steep in the juice after simmered for 3 hours, I think it might have been too strong left overnight and I use ginger ale instead of 7 up. To think I have had this cookbook for over 50 years and just now tried this recipe. I think it fits well into the season. Happy Thanksgiving! It doesn’t seem possible that the holiday season is upon us! I have been looking up recipes and planning our Thanksgiving menu, I love doing that. I try to try one new thing every year along with the old favorites and to take into consideration what our family especially likes. This weekend I tried a new version for cornbread. Pa Lloyd isn’t as adventurous as I am with food, he likes my old standard recipe best but I like something different. I like cornbread with soup, especially chili or taco soup. Try this week’s recipe and see what you think!
Honey Sage Cornbread Loaf: Preheat oven to 350 degrees and spray a 9x5 loaf pan with cooking spray. Mix together 1 1/2 cups flour, 1 1/4 cups yellow cornmeal, 3/4 cup sugar, 1/2 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt in a large bowl. In another bowl mix 2 large eggs, 1/2 cup oil and 1 cup buttermilk in a small bowl, whisk together. Add egg mixture, 1 cup frozen corn, thawed and 1 Tbsp. chopped fresh sage to dry ingredients, stir to combine. Pour batter into pan, Bake 1 hour until toothpick comes out clean when inserted in center. Cool 8 minutes then take out of pan and cool on wire rack. Serve with butter and honey. Have a great Thanksgiving! I love apples all times of the year, but especially in the fall. I got the recipe I am sharing with you today from a Bed and Breakfast cookbook with recipes given by bread and breakfast owners throughout the Midwest. The title of the cookbook is Wake Up and Smell The Coffee. Just reading the title makes me smell coffee! I served this recipe at a brunch I was giving. Its easy and good.
Hot Cooked Apples: 1 apple per person 1/2 cup apple cider or juice cinnamon, nutmeg or allspice softened cream cheese pure maple syrup Peel and slice one apple per person. I especially like Granny Smith or Ida Reds as they stay firm and hold their shape. Place in a sauce pan and cover with juice or cider. Sprinkle with spice of your choice. Cover and cook until fork tender. Serve steaming hot or set aside and microwave when ready to serve. Combine cream cheese with a small amount of maple syrup. Place a tablespoon or so of sweetened cream cheese in the center of the hot apples just before serving. This can be served as a dessert or a fruit entrée at a brunch. Have a great week! |
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May 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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