Cream of Chicken-Rice Soup

Cream of Chicken –Rice Soup

Hometown Favorites by Gooseberry Patch

4qts water

2 boneless, skinless chicken breasts

1 onion, chopped

2 carrots, chopped

2 celery stocks, chopped

1/4 c. fresh parsley minced

1/4 c. butter

2 cloves garlic, minced

1 c. rice, uncooked

salt to taste

2 c. milk

1/2 c. cornstarch

Bring water to boil.  Add chicken and cook until tender and juices run clear; reserve broth.  Meanwhile, in frying pan, sauté onions, carrots, celery, and parsley in butter until tender.  Add garlic and cook for one minute.  Cut chicken into bite-size pieces.  Add  sautéed vegetables and chicken to reserved broth.  Stir in rice and salt and simmer gently for 15 minutes.  Mix together milk and cornstarch; add to soup.  Stir until thick.  Makes 16-20 servings.    Freezes nicely for later use.

I made this a few weeks ago....it was very yummy!

Mango Coffee Cake

MANGO COFFEE CAKE

2 CUPS ALL-PURPOSE FLOUR                                          
2 EGGS, BEATEN

2 CUPS SUGAR                                                                            
1 TEASPOON VANILLA

1 1/2 TEASPOON BAKING POWDER                             
3 CUPS COARSELY CHOPPED, MANGOES (ABOUT 3), SEEDED & PEELED

1/2 TEASPOON BAKING SODA                                          

1/2 TEASPOON GROUND NUTMEG                                

1/2 CUP BUTTER                                                                        
 1/3 CUP SUGAR

1 CUP BUTTERMILK OR SOUR MILK                              
3/4 TEASPOON GROUND CINNAMON

(I ALWAYS KEEP A TUB OF DRY BUTTERMILK-

ON HAND FOR RECIPES.)                                                       
SWEETENED WHIP CREAM (I USE THE SPRAY- CAN)

1. PREHEAT OVEN TO 350.  GREASE A 13X9X2 INCH BAKING PAN; SET ASIDE.  IN A LARGE BOWL

COMBINE FLOUR, THE 2 CUPS SUGAR, BAKING POWDER, SODA, NUTMEG, AND 1/4 TEASPOON SALT.  USING PASTRY BLENDER OR TWO KNIVES, CUT IN BUTTER UNTIL MIXTURE RESEMBLES

COURSE CRUMBS.

2. IN A SMALL BOWL COMBINE BUTTERMILK, EGGS, AND VANILLA.  ADD TO FLOUR MIXTURE ALL AT ONCE; STIR JUST MOISTENED (VERY IMPORTANT).  FOLD IN MANGOES.  SPREAD IN PREPARED PAN.  COMBINE THE 1/3 CUP SUGAR AND CINNAMON.  SPRINKLE EVENLY OVER BATTER.  BAKE FOR 40 TO 45 MINUTES OR UNTIL A WOODEN PICK INSERTED NEAR CENTER COMES OUT CLEAN; BREAK CRUST SLIGHTLY WHEN INSERTING PICK.  (MANGO PIECES WILL SINK TO BOTTOM OF COFFEE CAKE.)  COOL SLIGHTLY.  SERVE WARM WITH SWEETENED WHIP CREAM.  MAKES 12 TO 16 SERVINGS.

NOTE: TO MAKE SOUR MILK PLACE 1 TABLESPOON LEMON JUICE OR VINEGAR IN A MEASURING CUP; ADD ENOUGH MILK TO EQUAL 1 CUP LIQUID.  LET STAND FOR 5 MINUTES.  ENJOY!

From Sammi Arden (Best Banana Bread Ever)

Heath Bar Toffee

Saltine Crackers

(about 37 enough to line bottom of cookie sheet)

1 cup butter (use the real stuff)

3/4 cup sugar

1 bag semi sweet chocolate chips

4 heath bars crushed (fairly fine)

 

Place crackers in a FOILED lined 13X9 cookie sheet with sides. (might need to cut some in half to cover all of the pan).

 

In sauce pan over med heat melt cut up butter and sugar, bring to a boil and reduce heat.  Simmer until thickened and sugar is completely melted. (will be bubbly) takes only a few minutes.

Pour over crackers and spread to even it out. (all crackers should be covered).

Bake at 350' for about 7 minutes until bubbly, remove from oven and sprinkle with cho chips, return to the oven and bake for 3-5 minutes until chocolate chips start to melt.(they will be soft)

Remove from oven and spread chocolate chips out evenly over the top.

Sprinkle with crushed Heath Bars..chill until top is cooled and hardened.  peal of of foil and break into pieces..Store in frig.

 

Note from Mom:

use a high heat spatula to do the spreading and stirring.. works best if you have one...if not use a wooden spoon...

also i put mine in the freezer for about 20-30 min to do a quick cooling off and just start at one side to break it up and peal back foil as you go

hope this works for you