Amish Chicken Corn Soup
Ingredients
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.
Yield: 16servings (about4 quarts).
Nutrition Facts: 1 serving (1 cup) equals 134
calories, 5 g fat (2 g saturated fat),
44 mg cholesterol,
498 mg sodium,
10 g carbohydrate,
1 g fiber,
13 g protein.
Amish Chicken Corn Soup published in Country February/March 2006, p51
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Monday, October 24, 2011
Peppermint Patties
Peppermint Patties
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.
Source - Delicious Candy Recipes
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.
Source - Delicious Candy Recipes
Sunday, October 23, 2011
German Potato Soup
German Potato Soup
4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper
Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.
Simmer for 10 minutes and serve.
4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper
Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.
Simmer for 10 minutes and serve.
German Chocolate Upside Down Cake
German Chocolate Upside Down Cake
1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened
Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan. Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.
(You might want to place the cake pan on a cookie sheet as it could run over while cooking
1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened
Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan. Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.
(You might want to place the cake pan on a cookie sheet as it could run over while cooking
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