I would like to begin this weeks recipes with one sent to be by a friend in Michigan who calls himself "Michigan Yankee". I have not yet tried this soup but I plan to this next week because I has the vegetable Kale in it. Although Kale is available in my neighborhood, I have never tasted it. I love to try new things and if this soup lives up to all the description of deliciousness he has described to me I am sure I will love it. I hope that you will try this soup and love it too.
| 2¾ Cups of Chicken Stock or broth ½ pound spicy italian sausage ¼ cup of heavy cream 1 medium russet potato ¼ teaspoon salt 2 Cups chopped Kale ¼ teaspoon crushed red pepper flakes
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Combine the stock and cream in a saucepan over medium heat.
Slice the unpeeled potato into ¼-inch slices, then quarter the slices and add them to the soup. Add the Kale ( when chopping the kale use only the greens no veins or stems. Grill or Sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about ½ inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours. Stir Occasionally. This serves 4 as an appetizer. or 2 as an entree. But, I like to add more potatoes, and make a real meal out of it.... |
This next recipe I created myself. My family enjoyed it so much I wanted to share it with you. You may alter the recipe as you want according to your own tastes and preferences. Remember to keep the meat mixture thick because if it is juicy, the juice will soak up into your biscuit and make the cup soggy. I hope you enjoy.
| 1 can Grand Biscuits 1 LB ground chuck 1/2 Bell Pepper, chopped (red, yellow or green) 1/4 cup Kraft or Hunts BBQ Sauce (your favorite flavor) 1/4 cup Teriyaki Sauce 1 onion chopped salt and pepper to taste garlic powder to taste 1 cup cheddar cheese 1 cup mozzarella cheese  |
Brown ground chuck and drain well. Add chopped bell pepper and chopped
onion. Saute until onion and bell pepper are tender. Add Teriyaki Sauce and
Barbecue Sauce. Remove from heat and stir in cheddar cheese and set aside.
Spray the tins of a muffin pan with PAM. Press each Grand Biscuit into the tin like a cup. Pressing up to the top of the sides. Press the biscuit as high as you can above the tin so it will hold more of the meat mixture. Spoon meat mixture into each biscuit cup and top with Mozzarella Cheese. Heat in 350 degree over for 30 minutes. |
| 1 1/2 Cups Rice Cereal, coarsely crushed 2 Tablespoons all-purpose flour 1/2 Teaspoon Salt 1/4 Teaspoon Thyme 1/4 Teaspoon Poultry Seasoning 1/4 cup butter or margarine, melted 4 boneless skinless chicken breast halves (about 1 pound) |
In a shallow bowl, combine cereal, flour and seasonings. Place butter
in another bowl. Dip chicken in butter, then into cereal mixture. Place in
a greased 11 inch x 7 inch x 2 inch baking pan. Drizzle with remaining butter.
Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear.
Yield: 4 servings |
| 1 to 2 pounds hamburger 1 bag frozen tater tots 1 can Cream of Celery Soup 1 can Cream of Mushroom Soup |
Brown hamburger in skillet and drain well. Place hamburger in the bottom of a greased baking dish with frozen tater tots on top. Mix a can of cream of celery soup and cream of mushroom soup, and spread over the top. Bake at 350 degrees for 30 minutes. |
I hope you will enjoy these recipes. As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.
Be sure to visit Gloria's Pantry for recipes from past issues
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