Broccoli Cheese Soup

Broccoli Cheese Soup
from mykitchencafe.blogspot.com

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)

2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes approximately 4 servings

(These were the cooking instructions from the blog, but I would cut it to one pot and just saute the onions first instead of boiling them for 20 minutes in chicken broth.  Up to you,)

Favorite Banana Bread

This is the banana bread I make all the time - I think it is my mom's recipe.

Anytime I have a banana going bad, I pop it into the freezer to save for a loaf.

Thaw frozen bananas before using.  They will be slimy and yucky looking when you peel them, but they make fantastic bread!

Friends and family always request this unique banana bread.

1 cup sugar                                  

2 T soft shortening                        

1 egg                                             

¾ c milk                                         

1 cup crushed bananas

3 cups flour

3 1/2 t baking powder

1 t salt

3/4 cup chopped nuts (optional)

Mix thoroughly sugar, shortening & egg, then stir in milk and crushed bananas.  Sift together flour, baking powder and salt; add to liquid mixture and blend in nuts.  Pour mixture into well-greased loaf pan and let stand 2o minutes before baking.  Bake at 350 for about 70 minutes until toothpick comes out clean.  Crack in top of loaf is characteristic.

Suzanne's Dinner Rolls

My mom's roll recipe using whole wheat flour.

1 1/2 c milk
1/2 c butter or margarine
1 T active dry yeast                         

¼ c warm water                                
2 eggs                                                
1/2 c sugar
2 T gluten (optional, but helps with rising for whole wheat)
1 1/2 tsp salt
about 6 cups flour (whole wheat)

 Scald milk and butter.  Set aside to cool down.  Dissolve yeast in warm water.  Beat eggs in bowl. Add sugar, milk, margarine, and yeast and water.  Stir in gluten, salt, and flour, 1 cup at a time.  Knead dough until smooth and satiny.  Dough should cling to itself.  Let rise in warm area until doubled 1 ½ to 2 hours.  Shape rolls; place on greased pan and again let rise until doubled, 30-40 mins.  Bake at 350 until golden brown, approximately 15 minutes.  Butter tops.

Basic Rolls

From Where’s Mom cookbook and Margo Weaver

1 Tb yeast                                         
¼ c warm water                                 

1 c scalded milk                                

¼ c shortening, marg or butter 

1/3 c sugar

1 t salt

2 beaten eggs

4 ½ c flour

Dissolve yeast in water; set aside until bubbly.  Pour warm milk over sugar, salt and shortening; stir until well blended.  Add yeast mixture, stir to blend.  Add eggs, mix well.  Cool.  Stir in flour  and knead for about 5 minutes.  Place dough in a greased bowl; cover and let rise until doubled in bulk (about 1 hour).  Punch dough down and form into rolls of desired shape.  Place rolls on greased cookie sheet or in greased muffin tins; cover and let rise until doubled again, about 1 hour.  Bake at 375 for 15-18 minutes.

Note:  Margo suggests a little less flour (4 c) and baking at 350.

Two Layer Whipped Jello

A really easy treat that can be made ahead. 

It looks more impressive than it is and the kids can make it themselves.

2 small packages orange jello

1 1/2 cup boiling water

1 cup orange or cranberry juice

1 cup ice cubes

1 can mandarin oranges, drained

Stir 1 ½ c boiling water into 2 small packages orange jello until dissolved.  Add ice cubes to 1 cup cold orange or cranberry juice to make 2 cups.  Stir into jello until ice is melted.  Blend mixture in blender on medium speed for 30 seconds.  Spoon mandarin oranges into 10 dessert cups or large serving bowl.  Pour jello over the top of fruit.  Chill for 45 or more minutes or until set.  It will finish with a frothy layer on top and a clear layer on the bottom.

*Can be made with any variation of jello flavors, fruits and juices.  Our family liked it best with no fruit at all - just plain.

Apple Crisp

I had the credit going to someone named Sue Jackson on this recipe page.  I'm guessing 

it was an internet find.

7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup butter, room temperature

Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.
Layer sliced apples in a 9 x 13 inch baking pan. Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in butter. Sprinkle sugar mixture over apples. Bake 45 minutes or until topping looks crunchy and apples are tender.

Serves 8. Serve with whipped cream or vanilla ice cream.

Barbecue Chicken

Carolyn Nuttall's barbecue chicken is a family and guest favorite.

I get asked for this recipe almost every time I serve it to someone new.

Not only good food, but such sweet memories attached to the Nuttall family.

 

1/2 c ketsup

1/4 c vinegar

1/2 c sugar

3 T soy sauce

1/2 t mustard

2 cloves minced garlic

3-4 boneless, skinless chicken breasts, cut in about 2 inch cubes

Mix first 5 ingredients in a bowl to make the sauce.  Place chicken pieces in 9x13 baking dish.  Pour sauce over the top and bake uncovered at 350 for 30-45 minutes.

*This recipe can be made with bone-in chicken pieces, as well.  In that case bake at 325 for 1 1/2 hours and baste occasionally.

Goes great with baked potatoes, garlic herb potatoes or rice.