Today’s soup is a variation on a recipe I found in one of the Gooseberry Patch cookbooks. I thought it was perfect for this time of year. It is a thick chowder and is very warm and filling to eat on a cold blustery night.
1 onion, chopped
4 Tbsp butter
2 15 1/2 oz cans creamed corn
4 potatoes, chopped small and boiled
4 cups chicken broth
1 can evaporate milk
1/2 cup shredded cheddar cheese
Saute onions in butter in a dutch oven until tender; add the corn. Add cooked potatoes, chicken broth, evaporated milk and cheese. Heat until cheese melts. Don’t let the soup come to a boil or else it will “break” and become like cottage cheese. (Experience speaking here!).
This is yummy served with crumbled bacon pieces.
Also called 5-Cup Salad, because you are supposed to use just 1 cup of each ingredient, to equal 5 cups total, but I’m using way more than that to make enough for Thanksgiving. This is just a “dump” recipe as I’m planning on opening up the cans and just “dumping” them into a bowl.
Marshmallow Fruit Salad
Fruit cocktail, drained
Mandarin oranges, drained
Combine the fruit cocktail, mandarin oranges, cherries and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve.
This is an easy and delicious rendition af a classic Italian dish. To make it even easier, you could use a package of frozen peppers and onions in place of the fresh. It really doesn’t change the taste or texture. Don’t omit browning the chicken first. It really does make a difference if you don’t do this. The chicken ends up so tender it falls off the bones. Serve over hot fettucini noodles with a green salad on the side and you have a complete meal.
Hop on over to Sandra’s Blog for more slow cooking recipes.
3 lb cut up fryer chicken, skin removed (or 3-3 1/2 pounds of chicken pieces)
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
14 1/2 oz can diced tomatoes, undrained
4 oz. can sliced mushrooms, drained
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon dried oregano
1 teaspoon chopped fresh basil
1/4 teaspoon dried basil
1/2 teaspoon salt
2 cloves garlic, finely chopped
grated parmesan cheese (optional, but oh so good!)
Coat chicken with flour. Heat oil in 12 inch skillet over medium high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Place half of the chicken pieces in 3 1/2 to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest 1 pieces are cut. Serve with cheese.
This is a savory blend of flavors, perfect for a chilly autumn night.
French Onion Soup
3 large onions, thinly sliced
1 clove garlic, minced
1/4 cup butter or margarine
3 cans condensed beef broth (10 1/2 oz. cans)
2 cups water
6 slice French bread (1 inch thick)
6 slices Swiss or Gruyere cheese
Grated parmesan cheese
In a large saucepan cook onion and garlic in butter or margarine, covered, over low heat about 20 minutes or until very tender. Stir occasionally. Stir in beef broth and water. Cover and cook over medium heat about 25 minutes or until heated through, stirring occasionally.
Meanwhile, toast bread slices; arrange on a baking sheet. Top bread with Swiss or Gruyere cheese. Sprinkle lightly with parmesan cheese. Broil 3 to 4 inches from the heat for 2 to 3 minutes or till cheese is light brown and bubbly. Ladle hot soup into serving bowls. Top with bread slices.
The soup can be prepared ahead of time and frozen. Add the toasted bread and cheese when you are ready to serve it.