Egg Drop Soup

We halfed this recipe except for 1/4 cup water mixed with 1 1/2 tablespoon of corn starch 

6 cups water

Chicken bullion one teaspoon per cup of water

3 large eggs, beaten

3 tablespoons cornstarch, dissolved in ¼ cup water

Step 1

Bring water to a gentle boil; stir in bouillon.

Step 2

While stirring, add cornstarch and water mixture; stir to thicken the soup.

Step 3

Brooklyn style Pour beaten egg into soup with large spoon  flick gently back and forth spoonful by spoonful until eggs are used up. Mix if needed in folding action.

Chicken Gnocchi

Ingredients:

3-4 boneless skinless chicken breasts - cooked and diced

1 stalk of celery - chopped (1/4 cup)

1/3 white onion - chopped (1/3 cup)

2 teaspoons minced garlic

1/2 cup shredded carrots

1 tablespoon olive oil

4 cups chicken broth

1 teaspoon thyme

16 ounces potato gnocchi 

2 cups half and half - For even  more cream richness, swap one     cup of the half and half for heavy cream.

1 cup fresh spinach - roughly chopped 

Instruction:

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

Add chicken, chicken broth, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Cheese Chowder

3 or 4 Potatoes, diced
3 Stalks Chopped Celery
1 Medium Chopped Onion
4 Sliced Carrots
2 tsp. Salt
1/4 tsp. Pepper
1 Stick Butter
1/2 Cup Flour
1 Quart Milk
2 Cups Cubed Ham
1 Pound Sharp Cheddar Cheese, grated

Cook vegetables in 3 cups water with 2 tsp. salt and 1/4 tsp. pepper. Don't drain. In large saucepan, melt 1 stick butter and gradually add flour and milk to make white sauce. Cook over medium heat, stirring constantly. Boil one minute. Add cheese gradually until melted. Add vegetables and ham. Heat chowder until ham is warm, but do not boil.


~ Emma Taylor Warner

Chicken Noodle Soup

14 cups water plus 7 Bouillon cubes
(or chicken broth)

3-4 cans Cream of Chicken Soup
5 stalks of Celery
6 carrots
3/4 tsp thyme
2 whole bay leaves (remove before adding noodles)
1 42oz (2lb 10oz) Rotisserie chicken breast
meat from Costco.




Combine above ingredients and cook until tender. Add noodles, may need to add extra broth or water as noodles will soak up juices.


1 16oz. pkg homemade noodles

Homemade Noodles

2 eggs
3 Tablespoons water
1 tablespoon oil
1 teaspoon salt
1 teaspoon baking soda
2 cups flour

Mix all together. Roll out with noodle maker. Lay on wax paper and cut into strips with a pizza cutter.

Chili

2 cups small red beans (dry)
1 quart Tomatoes
1 pound Hambuger meat
1 package Chili seasoning

Pour bean into crockpot and cover well with water (be sure to add plenty of water). Add cooked hambuger meat, Tomatoe and chili seasoning. Cook on low over night to cook beans. Ready to serve.

Taco Soup

½ pound extra lean ground beef
½ small onion chopped
½ green pepper chopped
1 (15 oz. can) red beans undrained
1 quart tomatoes (2 cans)
1 can corn undrained
4 Tbsp. Salsa
½ package taco seasoning mix

Toppings
Cheese, grated
Sour cream
Olives, sliced
Green onions, chopped
1 Pkg. tortilla chips

Brown beef—Drain fat then add onions, peppers and cook and stir until opaque.
Add beans, corn, tomatoes and salsa into big pot. Cover and let stand at least 30 minutes or put in a crock pot and leave on low for several hour before serving. Add toppings.