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Phyllis' Fixin's

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Morris, 56267
Morris Minnesota 607 Pacific Avenue 56267

I have no idea what they mean by "comfort food"; I had never heard the word until the past few years. I guess that soups and stews can be described by that name. Anyhow, it's that time of year when a person starts thinking of homemade soup and such. I kind of make them up as I go along, but I have made this first one many times. Reames Noodles put the recipe out years ago; I prefer to make it in my crockpot, and watch so the noodles don't get soggy.

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Reames Hearty Chicken & Noodles

1 12 oz. pkg. Reames Homestyle Frozen Egg Noodles

5-5 1/2 C. water (may have to add)

5 tsp. chicken bouillon granules

2 1/2 tsp. minced onions

2 C. cooked, cubed chicken (or two 5 1/2 oz. cans deboned chicken)

1 1/4 tsp. parsley flakes

cut carrots for color (optional)

Put water, chicken, and parsley in a large saucepan or Dutch oven. Bring to a boil. Add bouillon granules, dissolve. Drop in frozen noodles, stir to separate. Simmer 50 minutes. Add more water as needed. For color, add cut carrots while cooking and sprinkle in 1/4 tsp. parsley just before serving. Makes 8 one-cup servings.

California Blend Soup

1 (16 oz.) frozen California Blend vegetables

2 C. chicken broth

2 C. milk

2 C. Velveeta cheese

1/4 C. flour

3 T. butter

1/3 C. milk

Boil frozen vegetables in chicken broth. When vegetables are soft, mash with potato masher. Do not drain. Bring milk to a boil; remove from heat. Add cheese and butter. Stir until melted. Mix into cooked and mashed vegetables and stir well. Mix flour and 1/2 C. milk together; pour into soup. Heat just to boiling point.

"There is nothing like soup. It is by nature eccentric; no two are ever alike, unless of course, you get your soup in a can".

Laurie Colwin, Home Cooking 1988

Creamy Wild Rice Soup (from SCMC cookbook)

2 C. cooked wild rice

1 medium onion, chopped

1 C. chopped celery

1 can mushrooms, drained and chopped

8 C. water

6 chicken bouillon cubes

1 can Cream of Chicken soup

1 C. flour

1 C. milk

1 stick butter

Saute onions, celery and mushrooms in butter until tender. Sprinkle flour over vegetables until well coated (mixture will be very pasty). To the cooked wild rice, add water, bouillon cubes and Cream of Chicken soup. Add coated vegetables and milk. Heat and stir to make sure the vegetables blend into the soup. Do not boil; just heat through (would curdle). Freezes well. Can also add 1/3 C. ham, 1/3 C. grated carrots.

Five Hour Stew (from Queen of Angels cookbook)

2 lbs. stew meat

6 carrots, sliced

1 large onion, quartered

1 can water

2 C. potatoes, diced

1 C. celery

1 can tomato soup

2 1/2 T. tapioca

1 1/2 tsp. salt

Pepper

Combine all ingredients in a roaster. Cover and bake for 5 hours at 300 degrees.

When told the reason for Daylight Saving Time, the old Indian said..."Only a white man would believe that you could cut a foot off the top of a blanket and sew it to the bottom of a blanket and have a longer blanket." Excellent thinking!

Next week, I'll probably include some Christmas candy recipes--time to start thinking Christmas baking and cooking.

Have a great week and Happy Birthday to Fr. Michael Peterson and Br. Francis Kopel, in South Dakota!

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