Saturday, August 27, 2016

Real Potato Leek Soup


  • Servings: 8
  • 18 small red new potatoes
  • 6 cups chicken broth
  • 3 leeks, chopped
  • 3 tablespoons butter
  • 2 cups milk
  • salt and pepper to taste


    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins

  • place potatoes into a large saucepan with water to cover. bring to a boil and cook until tender. meanwhile, saute leeks in butter until translucent.
  • when potatoes are done, skin them while they are still hot and cut them into bite sized pieces. place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. cook over medium heat until simmering, then remove from heat and stir in milk. serve immediately.

Chinese Happy Family


  • Servings: 4
  • 3 skinless, boneless chicken breast halves - cut into strips
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 red bell pepper, seeded and cubed
  • 1 yellow bell pepper, seeded and cubed
  • 1 (15 ounce) can baby corn, drained
  • 1 tablespoon white sugar
  • 1 (16 ounce) package frozen stir-fry vegetables
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce


    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat an indoor grill, and coat with cooking spray. place the chicken strips on the grill, and cook for about 7 minutes. allow them to cool slightly, then cut into cubes.
  • while the chicken is cooking, heat the oil in a large skillet over medium heat. place the onion rings in the skillet, and cook for a few minutes. add the red and yellow pepper, baby corn, and the stir-fry vegetables. increase the heat to medium-high; cook and stir for about 15 minutes.
  • sprinkle in the sugar and salt. stir in the chicken. dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. cook and stir until the sauce thickens.

old south herbed cornbread dressing


  • Servings: 10
  • crisco® original no-stick cooking spray
  • cornbread:
  • 1 large egg
  • 1 1/3 cups milk
  • 1/4 cup crisco® pure vegetable oil
  • 2 cups martha white® self-rising enriched white corn meal mix
  • dressing:
  • 3/4 cup butter
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 6 cups crumbled cornbread (from above)
  • 2 cups dry bread cubes or crumbled toasted biscuits
  • 2 teaspoons dried sage leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • 2 cups chicken broth


    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • heat oven to 450 degrees f. spray 10 1/2-inch cast iron skillet with no-stick cooking spray. place in oven to heat. beat egg in large bowl. add remaining cornbread ingredients; mix well. pour into hot skillet. bake 20 to 25 minutes. cool cornbread; crumble to make 6 cups; set aside. reduce heat to 425 degrees f.
  • spray 13 x 9-inch baking dish or pan with no-stick cooking spray. melt butter in large skillet over medium heat. add onions and celery; cook and stir until vegetables are tender.
  • combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. add enough broth to make mixture very moist. spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. bake 30 to 35 minutes or until golden brown.

Slow-cooker Chicken Tortilla Soup


  • Servings: 8
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil


    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
  • preheat oven to 400 degrees f (200 degrees c).
  • lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
  • bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

Homestyle Turkey, The Michigander Way


  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt


    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Friday, August 26, 2016

Green Onion Cakes


  • Servings: 16
  • 3 cups bread flour
  • 1 1/4 cups boiling water
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  • 1 bunch green onions, finely chopped
  • 2 teaspoons vegetable oil


    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins

  • use a fork to mix flour and boiling water in a large bowl. knead dough into a ball. cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
  • evenly divide dough into 16 pieces. roll each piece into a 1/4 inch thick circle. brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. roll up, cigar style, and pinch open ends together to form a circle. roll each circle flat to 1/4 inch.
  • heat 2 teaspoons oil in a large skillet. fry cakes until golden brown, about 2 minutes on each side.

bread and celery stuffing


  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth


    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.