Monday, September 28, 2009

Chicken Noodle Soup

1 cup flour
1 teaspoon herbs (parsley, thyme, basil, oregano or chives)
1 egg
enough water to bind

Combine herbs and flour in mixing bowl. Mix in egg. Add water a spoonful at a time to make a firm yet workable dough. Roll out paper-thin; cut into strips. Boil in chicken broth for added flavor of just plain water.

2 chicken bouillon cubes
64 ounces canned chicken stock (more or less depending on how much broth you want)
2 cups carrots, chopped
2 cups celery, chopped
3/4 cup onion, chopped
2 cup cooked chicken, diced
4 cups cooked noodles
salt and pepper to taste

Heat stock and bouillon together. Add vegetables and simmer until tender. Add cooked chicken and noodles. Add salt and pepper to taste.

Pasta Fruit Salad

Recipe from Grandma Warren

1/2 box bowtie pasta, cooked and rinsed
1/2 box spiral multi-colored pasta, cooked and rinsed
1 1/2 cups celery, chopped
1 1/2 cups grapes, cut in half
1 bag golden raisins
1 large can mandarin oranges, drained
1 15 ounce can pineapple tidbits, drained
1 1/2 cups cashes, halved
1 bottle Kraft Coleslaw Dressing
1/2-1 cup mayonnaise

Cook pastas in separate batches. Mix all ingredients together, chill and serve.

Wednesday, September 9, 2009

Rich and Creamy Tomato Basil Soup

4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil (I used dried basil – maybe 1 tsp. or less)
1 cup heavy whipping cream
1/2 cup butter
Salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

*I added 6 cups of tomato juice and a little more whipping cream to make a bigger pot. I’m sure you can add more tomatoes as well. You can’t mess this recipe up! Also, you can make the Juice/Tomato/Basil mixture and freeze it. Then when ready just defrost it, heat it back up and add your whipping cream and butter. It’s a great way to use all your tomatoes and save for a rainy day.

Tuesday, September 1, 2009

Vanilla Peach Syrup

Recipe from

5 cups peaches, puree (peel, remove pits and toss the rest in the blender)
2 cups sugar
2 Tablespoons lemon juice
2 teaspoons vanilla

Combine peach puree, sugar and lemon juice in kettle. Bring to a boil. Simmer 5 minutes. Add vanilla. Pour into hot jars and seal. Process in boiling water bath for 20 minutes.