Month: October 2016
Mrs. Kluski’s Chicken Soup
Mrs. Kluski's Chicken Soup
Ingredients
- 2 cups Egg Noodles
- 10 cups Water Enough for 2 packets dry soup
- 1 cup Onion diced
- 1 cup Celery chopped
- 1 cup Carrots chopped
- 1 Chicken cooked and cut into bite sized pieces
- 2 packages Dry Chicken soup Can also use 'better than bouillon' or whatever you like
Instructions
- Combine all ingredients except chicken in pot and simmer for 20 min. or until noodles and vegetables are soft.
- Add Chicken
- Let Chicken heat, serve.
Notes
Traditional chicken noodle soup Mom made us as kids.
Lemon-Ginger Scones with variations
Best. Scones. Ever. I learned these from my crazy roommate Linda. You can use the scone recipe as a base and vary flavors, like orange or white chocolate-lime or cinnamon-apple-ginger.
Home-Made Limoncello
Home-Made Limoncello
Ingredients
- 8 Lemons
- 750 ml Vodka
- 3 1/2 cup Water
- 2 1/2 cup Granulated Sugar
Instructions
- Wash the lemons thoroughly - scrub them clean of all residue.
- Using a peeler, take off the skins being careful not to get any of the white lemon “pith” onto your peelings or it will add bitterness to your limoncello.
- Put the peels into a large, open-mouth jar with the alcohol and seal the lid tightly.
- Put the jar in a cool, dry place for one week - once a day, shake the contents well to remix everything. You’ll notice the color of the liquid changing to yellow and the color of the lemon peels fading.
- One week later, dissolve the sugar completely in water by heating it on the stove. Then cool the sugar-water mixture to room temperature.
- Strain the lemon peels out of the alcohol and then mix the alcohol with the sugar-water. Usually the color of the alcohol changes from clear yellow to cloudy yellow when it’s combined with the sugar-water.
- Pour the mixture into bottles which can be sealed tightly and store them in the freezer. If the limoncello is kept “frozen” until serving it becomes thick and syrupy.
Notes
Volumes might need a little tweaking to keep the liquor from freezing.
Green Bean Caserole
Green Bean Caserole
Ingredients
- 2 cans Frenched Green Beans
- 1 can Cream of Mushroom Soup
- 1 Can French Fried Onions
- Salt to taste
- Black Pepper to taste
Instructions
- Pre-heat oven to 350 degrees
- Fold all into oil sprayed casserole with 1⁄2 the onions
- Bake for 35 min.
- Put last half of onions on top of casserole
- Finish baking for 10 Min.
Grandma’s Poppyseed Coffee Cake
Best poppy seed coffee cake ever. Recipe is a little sketchy and I only helped Grandma make it once a LONG time ago… If you have ideas on how to fill out the instructions… or put some in, I’d LOVE to hear them.