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Past Recipes From Ann's Corner
HEARTY CHICKEN BROCCOLI CHEESE SOUP 2 10 oz frozen cut broccoli w/cheese flavored sauce in a pouch 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup margarine or butter 3 Tablespoons flour 1 Tablespoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 3 cups milk 2 teaspoons lemon juice 1-1/2 cups diced cooked chicken
Place unopened broccoli pouches in warm water to partially thaw while preparing remaining ingredients. (Cut slit in center of pouch to thaw in microwave on DEFROST for 7 minutes.) In large saucepan, sauté onion and celery in margarine until crisp-tender. Stir in flour, mustard, salt & pepper; cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Stir in lemon juice. Add chicken and broccoli, simmer until thoroughly heated, stirring occasionally. Makes four 1-1/2 cup servings. TURKEY WITH MUSHROOM SAUCE: 1 boneless turkey breast (3#) halved (of course I had the whole wild bird and it had been skinned 1 stick butter, melted 2 Tablespoons poultry seasoning 2 Tablespoons dried parsley flakes 1/2 teaspoon salt 1/8 teaspoon pepper 1 jar (4-1/2 oz) sliced mushrooms, drained 32 oz chicken broth 2 Tablespoons cornstarch 1/4 cup cold water
Place the turkey in a slow cooker. Brush with butter. Sprinkle with poultry seasoning, parsley flakes, salt & pepper. Top with mushrooms. Pour broth over all. Cover & cook on low until tender. (The recipe said 7 - 8 hours but I cooked it probably 10 hours - these birds are TOUGH!) Remove turkey and let cool. Take meat from the bones, discarding carcass. Skim some of the fat (butter) from cooking juices. In a saucepan combine cornstarch and water until smooth. Gradually add the cooking juices. Bring to a boil; cook & stir for 2 minutes or until thickened. Serve with the turkey. Yield 12 servings and 2-1/2 cups sauce. I doubled the cornstarch and water so I had more sauce. The sauce could be served on the side but I just poured it over the meat since it was in pieces from deboning. I thought this was good - there was no wild taste and by doing it in the crockpot it was TENDER! PIE CRUST: 1 (3#) can Buttery Flavor Crisco Mix all together in a very large container with
hands. Form into balls the size for one pie crust. Place in Ziploc plastic bags
and freeze. Take out one or two as you need - they will thaw in a short time at
room temperature and then roll out for the pie. COPPER PENNIES: 2 (16 oz) cans sliced carrots, drained* 1 medium onion, diced 1 green pepper, diced 1 (10 oz) can tomato soup 1 cup sugar 3/4 cup white vinegar 1/2 cup vegetable oil 1 teaspoon prepared mustard 1 teaspoon Worcestershire Sauce Salt & Pepper to taste
Mix well and let stand overnight *I made this just like the recipe printed above and we ate a helping. It makes so much liquid that I decided to add another can of carrots and that was good - I really think I could have added the 4th can if I wanted a super big bowl. this stays good for a couple of weeks.
VEGETABLE CHEDDAR CHOWDER: 3 cups water 3 chicken flavored bouillon cubes 4 medium potatoes, peeled and diced 1 medium onion, sliced 1 cup thinly sliced carrots 1/2 cup diced green pepper 1/3 cup butter or margarine 1/3 cup all purpose flour 3-1/2 cups milk 4 cups (1#) shredded sharp Cheddar cheese 1 jar (2 oz) diced pimento, drained 1/4 tsp hot sauce (optional)
Combine water & bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted.
Stir cheese sauce, pimento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Yield 10 cups.
Note #1: I usually add a little more cheese and I use more hot sauce.
Note #2: Hatfield Hillbillies - I have not tested this recipe with a sock - let me know if you do.
TENDER HOMEMADE NOODLES: 1 cup flour 1 egg 1/2 tsp salt 1/4 tsp butter 1/4 tsp baking powder 2 tablespoons milk, (half & half or whipping cream if I have any) Put the flour in a bowl. Shape a well in the center of the flour and drop in the remaining ingredients. Mis with a fork until the mixture forms a stiff dough. Roll out on floured board until very thin. With a noodle cutter, cut into strips. Place on a floured baking sheet and let dry for a couple of hours. To cook, drop noodles into boiling broth (chicken or beef). Cook 10 minutes or until tender.
RICK'S HEARTY HAMBURGER SOUP: 1 pound ground beef 4 cups water 1 can diced tomatoes (14.5 oz Del Monte Garlic & Onion) 3 medium carrots - sliced 2 medium potatoes - peeled & cubed 1 medium onion - chopped 1/2 cup chopped celery 4 beef bouillon cubes 1-1/2 tsp salt 1/4 tsp pepper 1/4 tsp dried oregano 1 cup cut fresh or frozen green beans In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover & simmer for 15 min or until potatoes and carrots are tender. Add beans. Cover & simmer 15 min longer or until beans are tender. Makes 2 quarts.
HILLBILLY JIM'S VENISON STEAK MARINADE: 1/3 cup soy sauce (reduced sodium ok) 1/4 cup lemon juice 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried rosemary - crushed 2 teaspoons liquid smoke 1/2 teaspoon seasoned pepper 1/2 teaspoon lemon pepper 1 teaspoon prepared horseradish 1/2 teaspoon onion powder 1 can lemon lime soda or enough to cover meat (beer can be substituted for soda, or use half beer, half soda) Combine all ingredients in mixing bowl and stir. Pour marinade into large zip lock bag and add venison (I use back strap steaks cut about 1-1/4 inch thick) Zip bag and refrigerate for 24 to 48 hours, squeeze bag occasionally to ensure coverage. (This will cover 2 to 3 pounds of meat - just add soda or beer for more liquid) Remove meat, wrap with bacon strips if desired, and grill over high to medium heat until medium or medium rare, basting each side with olive oil. |