So I have finally found a decent use for cream of something soup. This is so yummy. Of course I lightened it up - but you don't have to.
1 can cream of chicken
1 cup sour cream
1 box of stove topping stuffing chicken flavor
2 shredded zucchini's
1 chopped onion
1 shredded carrot
1/4 cup butter
Step one: shred zucchini, chop onion, shred carrot
Step two: steam zucchini and chopped onion lightly
Step three: mix sour cream and cream of chicken soup in veggies, including shredded carrot
Step four: toss stove top in melted butter
Step five: create layers: start with stove top, then veggie layer and end with stove top
Step six: bake at 350 for 30 minutes
This is the secret location of daily savory survival recipes of three sisters determined to "eat good food"! This blog was inspired by our mother who managed to feed 8 of us.
Sunday, September 23, 2012
Saturday, September 22, 2012
Creamy Broccoli Soup
Invention time! So, I can't take all the credit - as I mixed a bunch of recipes I found online. But this is so good. I want to make tons. It would be great in a bread bowl, would be great with cheese added to it - but I love it just the way it is too. Plus if you don't add cheese it's only 200 calories a serving!
Ingredients:
1/4 cup butter
1/2 - 3/4 large yellow onion - diced
1 head of broccoli - cut into small pieces - those crown flower things
3 large carrots grated (it didn't take too long to just use the cheese grater)
2 1/2 cups fat free half and half (I'm sure you could use cream or non fat free)
2 cans of chicken broth
salt and pepper
1/2 t of nutmeg
STEP ONE: chop up/grate everything
STEP TWO: melt butter in large pan
STEP THREE: saute onion for 3 - 5 minutes
STEP FOUR: add liquids and simmer for 20 minutes
STEP FIVE: add broccoli, carrots, spices and let simmer for 30 minutes
STEP SIX: blend with immersion blender, or put in the blender etc.
Ingredients:
1/4 cup butter
1/2 - 3/4 large yellow onion - diced
1 head of broccoli - cut into small pieces - those crown flower things
3 large carrots grated (it didn't take too long to just use the cheese grater)
2 1/2 cups fat free half and half (I'm sure you could use cream or non fat free)
2 cans of chicken broth
salt and pepper
1/2 t of nutmeg
STEP ONE: chop up/grate everything
STEP TWO: melt butter in large pan
STEP THREE: saute onion for 3 - 5 minutes
STEP FOUR: add liquids and simmer for 20 minutes
STEP FIVE: add broccoli, carrots, spices and let simmer for 30 minutes
STEP SIX: blend with immersion blender, or put in the blender etc.
Monday, September 17, 2012
Lemon Drop Cookies
From Mary Cannon - had these at a neighborhood street party. Amazing! Esp. if you are like me and love lemon.
2 cups sugar
1 1/2c. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp. salt
finely chopped zest of one lemon
1 (6 oz) package lemon drops, crushed (not too fine, a little chunky)
1 cup powdered sugar
juice of one lemon
Step one: preheat oven to 350 degrees
Step two: mix sugar, shortening, eggs and flavorings
Step three: stir in dry ingredients, lemon zest and crushed lemon drops
Step four: roll into small balls, flatten slightly
Step five: bake on parchment-lined baking sheet for 10-12 minutes (must use parchment paper or the cookies with stick)
Step six: let cool slightly on pan 1 to 2 minutes
Step seven: make a glaze by mixing powdered sugar with lemon juice; then brush lightly over the cookie tops. Let cookies cool completely.
Makes 4 to 5 dozen
Original recipe adapted from Ann Whiting Orton
2 cups sugar
1 1/2c. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp. salt
finely chopped zest of one lemon
1 (6 oz) package lemon drops, crushed (not too fine, a little chunky)
1 cup powdered sugar
juice of one lemon
Step one: preheat oven to 350 degrees
Step two: mix sugar, shortening, eggs and flavorings
Step three: stir in dry ingredients, lemon zest and crushed lemon drops
Step four: roll into small balls, flatten slightly
Step five: bake on parchment-lined baking sheet for 10-12 minutes (must use parchment paper or the cookies with stick)
Step six: let cool slightly on pan 1 to 2 minutes
Step seven: make a glaze by mixing powdered sugar with lemon juice; then brush lightly over the cookie tops. Let cookies cool completely.
Makes 4 to 5 dozen
Original recipe adapted from Ann Whiting Orton
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