Main Dish |
Side Dish |
Chicken Corn Chowder
1 roasting hen, cooked, save 4 cups of the broth
Cover chicken with water and cook until done; cool to de-bone. Add the 4 c. of the saved broth to the rest of the ingredients, except Velveeta and noodles. Bring to a boil, add cheese, then simmer 2-3 hours, stirring often. Add more or less milk for desired thickness. Add noodles the last half hour.
Next time I will probably cut this in half, freezing the chicken and broth, as this makes a TON!
Cream of Peanut Soup
1 medium onion, chopped
Saute the onion and celery in butter until soft, but not brown. Stir in the flour until well blended.
Add the chicken stock, stirring constantly, and bring to a boil. Remove from heat and puree in blender with the peanut butter. Add the cream and stir until blended thoroughly. Return to low heat and heat until just hot, but do not boil.
Roasted Carrot Ginger Soup
1 1/2 pound carrots, peeled and halved lengthwise
Preheat oven to 350. Combine carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. Pour 2 c. broth into the pan, cover well with foil, and bake until vegetables are very tender, about 2 hours.
Transfer vegetables and broth to a large pot; add the remaining 6 c. broth, salt, and pepper. Bring to a boil, reduce heat and simmer partially covered, for 10 minutes.
Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot, adjust seasonings, and heat through.
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