Open-Faced Chicken Gravy Sandwiches

Place in medium saucepan:

2 boneless skinless chicken breasts

Barely cover with water. Add:

2 T. butter

1/2 t. chicken base or bouillon

1/2 t. onion powder

1 1/2 t. parsley

salt and pepper to taste

Bring to boil and cover, turning chicken every so often until thoroughly tender (about 1/2 hour). Remove chicken and set aside.

In small bowl combine:

1/4 c. flour

1 c. milk

Stir until dissolved and add to boiling broth. Stir until thickened and remove from heat. Shred chicken and add to gravy. Serve over slices of wheat bread.

Baked Chicken Soup and Biscuits

Place in pot in this order:

4-5 small potatoes, diced

1 large carrot, diced

1 boneless skinless chicken breast

Add:

4 c. water, or enough to just cover chicken

Boil until chicken is white through. Remove chicken and set aside.

Add:

1 clove garlic, minced

1/2 small onion, thinly sliced, or 1/2 t. onion powder

1 T. parsley

1/2 t. dill

1 t. chicken bouillon

1 t. salt, or to taste

1/4 t. pepper, or to taste

2 T. butter

Boil until potatoes and carrots are tender. Meanwhile preheat oven to 350 and shred cooled chicken.

In small bowl, mix:

1/2 c. flour

1 c. cold milk

Mix until flour is dissolved. Pour into boiling soup, stirring until thickened. Add chicken to soup. Mix. Pour soup into a 3 or 4 quart casserole dish. Bake for 15 minutes, or until bubbly.

Meanwhile, in medium bowl, mix:

2 c. flour

3 t. baking powder

1/2 t. salt

Cut in:

1/4 c. butter

When mixture is crumbly, add:

3/4 c. milk

Mix until ball forms. Knead lightly until smooth and well mixed. Divide dough into 10 balls and flatten with hand. When soup is bubbly, remove from oven and place biscuits side-by-side on top. Return to oven and bake for 10 more minutes, or until biscuits are golden. (If biscuits don’t all fit, bake extras separately on ungreased baking sheet until golden.)

Veggie Beef Soup

Place in large pot and cover with water:

one beef bone

Add:

2 T. red wine vinegar

1 clove of garlic, crushed and minced

2 t. beef bouillon

salt and pepper to taste

1 T. parsley

1 t. dill weed

1/4 t. paprika

Bring to a boil and simmer 1/2 hour. Remove bone and set aside to cool. When meat is cooled, remove from bone.

Add to broth:

1 carrot, chopped

4 small potatoes, cubed

Boil until potatoes are tender.

Stir in small bowl:

1/4 c. flour

3/4 c. milk

Mix well until flour is dissolved. Add to soup and stir until thickened. Add meat and heat through. Serve with a dollop of sour cream.

Russian Southern Sauce

2 T. olive oil

1 medium onion, finely chopped

6 oz. tomato paste

1 1/4 c. chicken stock

6 cloves garlic, finely chopped

1 t. paprika

1/2 t. crushed red pepper

1 T. red wine vinegar

1/8 t. sugar

salt to taste

1/4 c. parsley

1/4 c. cilantro

Heat oil in a skillet, add onion and saute for 10 minutes. Add tomato paste and stock and stir until well blended. Bring to a boil then reduce the heat to low. Add garlic, paprika, red pepper, vinegar, sugar and salt and simmer for 4 minutes. Remove from heat and stir in the herbs. Let cool to room temperature. The sauce will keep for 5 days.

Heat in skillet:

2 T. olive oil

Add:

1 medium onion, finely chopped

Saute for 10 minutes.

Add:

6 oz. tomato paste

1 1/4 c. chicken stock

6 cloves garlic, finely chopped

Stir until well blended.  Bring to a boil then reduce the heat to low.

Add:

1 t. paprika

1/2 t. crushed red pepper

1 T. red wine vinegar

1/8 t. sugar

salt to taste

Simmer for 4 minutes. Remove from heat and stir in:

1/4 c. parsley

1/4 c. cilantro

Let cool to room temperature. The sauce will keep for 5 days.

Milk ‘n Honey Oatmeal

Combine in medium saucepan over high heat:

1 c. milk

3 1/2 c. water

1/3 c. honey

3 c. rolled oats

2 T. butter

1/2 t. salt

Bring to a boil and cook until oats thicken, stirring constantly.  Remove from heat and let set for a few minutes before serving.

Homemade Tomato Sauce

Mix in medium saucepan until well blended:

2 c. tomato paste (no additives)

4 c. water

Add:

3 cloves garlic, minced

1 t. onion powder

3 t. Italian seasoning

2 t. salt

1 t. pepper

4 bay leaves

Stir over medium heat until bubbling.  Reduce heat to low and stir regularly for 1 hour.  Remove bay leaves and store in sealed containers in refrigerator for up to 1 month.

Chicken Potato Soup

Bring to boil in saucepan:

2 boneless skinless chicken breasts

Simmer until chicken is tender.  Remove chicken and set aside.

Add to broth:

4-6 medium potatoes, diced

1 onion, sliced (optional)

1 clove garlic, diced

1 t. salt

dash pepper

3 t. parsley

3 1/2 c. water, or enough to cover 1 inch above potatoes

Cook potatoes until tender, then shred the chicken and add to pot.

Combine in small bowl:

3 T. flour or corn starch

1 c. milk

Stir with fork or whisk until flour/starch is dissolved.  Add to soup.  Cook and stir until smooth and heated through.

Option: add dill.

Green Borsch

Bring to boil in large pot:

1 lb. beef or pork, chopped

Simmer for until done.  Remove meat and set aside, reserving broth.

Meanwhile, saute in hot oil:

2-3 c. cabbage, diced

1 onion, diced

2 c. carrots, diced

2 cloves garlic, minced

Simmer in reserved broth until tender:

2-3 c. potatoes, diced

dill

bay leaf

Add:

1-2 c. tomato sauce

sauted veggies

1 t. paprika

salt & pepper to taste

cooked meat

Heat through and serve with a dollop of sour cream and wedges of bread.

Soda Crackers

Preheat oven to 375.

Combine in bowl:

2 c. flour

1 t. salt

1/2 t. baking soda

Cut in:

2 T. butter

Stir in:

2/3 – 3/4 c. buttermilk

Round dough into a ball and knead slightly.  Divide dough into 3 pieces and roll out very thin on a floured board.  Lay sheets of dough on greased cookie sheets.  Sprinkle with salt and rub in gently.  Prick all over with a fork.  Cut dough into 1 1/2 inch squares with a pizza cutter (or sharp knife).  Bake 10-12 minutes, or until golden.

Option:

Add 1 c. shredded cheese to dry ingredients for cheesy crackers.

Peanut Butter-Oatmeal Cookies

Preheat oven to 375.

Cream together:

1 c. butter (may use half butter & half oil)

1/2 c. peanut butter

1/4 c. honey

1/2 c. brown sugar

2 eggs

1 t. vanilla

Add:

1 1/2 c. flour

1 t. soda

1/2 t. salt

2 c. oats

Mix well.  Bake on greased cookie sheet for about 10 minutes.

Option:

May add 1-2 c. chocolate chips or 1 c. coconut or chopped nuts with dry ingredients.